Category Archives: Recipes

Maple Pecan Granola Bars

Maple Pecan Bars
Maple Pecan Granola Bars

Maple Pecan Granola Bars by Mile High Mitts

Gluten-free, refined sugar-free, and flavor-full, these Maple Pecan Granola Bars are the perfect way to snack responsibly!

Maple Pecan Bars


  • 1 c oats (certified gluten-free)
  • 1/2 c oat flour (certified gluten-free)
  • 1/4 c flax seed, ground
  • 3/4 c pecans, finely chopped
  • 2 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 c maple syrup
  • 1/4 c coconut oil, melted
  • 1 tsp vanilla
  • 1 egg


  1. Preheat oven to 350º F and line a 9×9 pan with parchment paper. Make sure parchment paper is a bit long and hangs off on both sides so that you can easily remove the granola bars after they bake.
  2. In a large mixing bowl, combine your dry ingredients of oats, oat flour, ground flax seed, pecans, cinnamon and salt, stirring well.
  3. Move your dry ingredients to the sides of your bowl, so you have a well in the middle for your wet ingredients. Add your wet ingredients (maple syrup, coconut oil, vanilla and egg) into the middle and whisk together. Then, stir all your dry and wet ingredients together until well combined.
  4. Drop mixture into pan and spread evenly. The entire surface of the pan should be covered in a thin, even layer and smoothed out on top.
  5. Bake in the oven for about 25-30 minutes, or until the top of the bars feel set.
  6. Remove from the oven and let cool for a few minutes, then lift your bars out of the pan with the parchment paper. 
  7. Cut bars into 12 bars (2×6) or squares (4×4 or 3×4) and enjoy!
Recipe courtesy of Mile High Mitts. Check out their site for more detailed instructions and pictures!

Cherry Pecan Cookies

cherry pecan cookies
Cherry pecan cookies

Cherry Pecan Cookies by American Heritage Cooking

Instead of spending cash on a gift from a store, bake a warm gift from the ❤️ this Valentine’s Day. Check out the full recipe for these delectable Cherry Pecan Cookies from American Heritage Cooking.

cherry pecan cookies


  • 1 c butter, room temperature
  • 1 3 oz. package cream cheese, softened
  • 1 c sugar
  • 1 egg
  • 1 tsp almond extract
  • 2 ½ c all-purpose flour
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 ¼ c finely chopped pecans
  • 36 marachino cherries, halved


  1. Preheat the oven to 350° F.

  2. Sift flour, soda and salt in a medium bowl, whisk briefly to make sure salt and soda are distributed; set aside.

  3. Cream butter and cream cheese in a large mixing bowl; gradually add sugar, beating with a hand mixer until light and fluffy.

  4. Add egg; beat well. Mix in almond extract.

  5. Add flour mixture to creamed mixture in 3 parts, mixing well after each part. Form into a rough ball shape, cover with plastic wrap, and chill for 1 hour.

  6. Shape dough into balls about 1 ½ inches in diameter, roll in pecans, pressing to make sure pecans stick to dough. Place balls 2 inches apart on ungreased cookie sheets. Gently press a cherry half in the center of each cookie while slightly flattening the top. (If you aren’t going to use cherries, gently flatten the top of each ball with two fingers.)

  7. Bake 7-10 minutes. Make sure to watch them as you get close to the 7 minute mark to avoid overbaking. You’ll know they’re done when the edges just begin to brown. Remove and place on wire racks to cool.

Recipe courtesy of American Heritage Cooking

3-Ingredient Candied Pecans

Candied Pecans Recipe
Candied Pecans

3-Ingredient Candied Pecans

Is your sweet tooth calling for a scrumptious treat, but you don’t have the patience for something complex?

Check out this recipe for vegan, paleo 3-ingredient candied pecans from Texanerin Baking. All you need is pecans, maple syrup, and salt!

Candied Pecans Recipe


  • 1 ½ c pecans

  • ¼ c maple syrup

  • 1 teaspoon vanilla extract, optional

  • ⅛ – ¼ teaspoon salt (depending on taste)


  1. Get out a Silpat or piece of parchment/wax paper.
  2. Preheat a non-stick pan over medium-high heat. Preheating the pan first is important so that the maple syrup caramelizes properly.
  3. Add the pecans, maple syrup, vanilla and 1/8 teaspoon salt to the pan.
  4. Cook for 2-5 minutes or until the syrup has caramelized, stirring almost constantly. There should be no liquid left in the pan. The maple syrup coating will seem soft but will harden as it cools.
  5. Spoon the pecans evenly onto the Silpat and spread. Try one out, and if it’s not salty enough, add more salt. If you don’t want the nuts to be clumped together after cooling, make sure to separate them now.
  6. Pecans harden within 20-30 minutes, but let them cool fully for about 2 hours before placing them in an airtight container. When not kept in an airtight container, they start to get a little sweaty. Can be kept at room temperature for several weeks.

Recipe courtesy of Texanerin Cooking

Vegan and Gluten-Free Pecan Oat Cookies

Vegan Pecan Cookies
Vegan Cookies

Vegan & Gluten-Free Pecan Oat Cookies

Bake a healthy yet tasty treat the whole family can enjoy with these Vegan and Gluten-Free Pecan Oat Cookies by Nadia’s Healthy Kitchen!

Vegan Pecan Cookies


  • 1 c gluten-free oat flour (gluten-free oats blended in the food processor until flour consistency)
  • 1 c ground almonds 
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 c brown sugar 
  • 2 tbsp milk of choice
  • 4 tbsp coconut oil/dairy-free spread, melted
  • 1/3 c roughly chopped pecans + extra for decoration


  1. Preheat oven to 350ºF.
  2. Mix together oat flour, ground almonds, sugar, baking powder, and salt in a large bowl.
  3. Pour in melted oil/spread and milk. Mix to combine. 
  4. Fold in chopped pecans.
  5. Use ice cream scoop to shape into cookies. Place onto baking sheet covered with parchment paper and press down slightly. 
  6. Place a pecan in the center of each cookie. 
  7. Bake for 15 minutes. Leave to cool completely.
Recipe & photos courtesy of Nadia’s Healthy Kitchen

Keep your healthy resolutions with No-Bake Pecan Pie Energy Bites

Pecan Pie Energy Bites

Keep your healthy resolutions with No-Bake Pecan Pie Energy Bites

These No-Bake Pecan Pie Energy Bites by Lemons + Zest are a quick and simple way to stay on track when it comes to healthy eating!

Pecan Pie Energy Bites


  • 1 1/2 c raw pecans
  • 1/2 c raw almonds cashews or walnuts will work as well
  • 10-11 medjool dates pitted
  • 2 tsp cinnamon more if you are a cinnamon lover like me!
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 18 pecan halves (optional)


  1. Process pecans and almonds to a fine, grain-like consistency in food processor. 
  2. Add dates, cinnamon, vanilla and sea salt and process until dough begins to form.
  3. Roll mixture into balls and press a pecan on top of each.
  4. Chill for about 10 minutes or so to set.
  5. Store in the refrigerator for up to a week.
Recipe courtesy of Lemons and Zest

Stay festive & fresh with this Holiday Pear & Pecan Salad

Holiday Pear & Pecan Salad
Pear & Pecan Salad

Stay festive & fresh with this Holiday Pear & Pecan Salad

Trying to kickstart your healthy eating resolution a few days early? Bring this tasty holiday salad from Chelsea’s Messy Apron to the party for a fresh change of flavor that everyone can’t help but dig into! 

Holiday Pear & Pecan Salad


Candied Pecans
  • Made up of 1 large egg white, 2 tsp water, 1 tsp vanilla, 1 cup white sugar, 3/4 tsp salt, 1 tsp cinnamon, 4 cups or 1 lb pecan halves

  • Made up of 1 bag (6-8 oz or about 8 cups) fresh spring mix, 1 cup heaping pomegranate arils, 3/4 cup dried cranberries, 15 oz fresh or canned pear halves, 4 oz feta cheese

  • Made up of 3 tbs red wine vinegar, 5 tbs white sugar, 1/2 tsp salt, 1/2 tsp dijon mustard, 1/2 cup frozen raspberries completely thawed, 1/2 cup vegetable oil, 1 and 1/2 tsp poppy seeds


For the candied pecans:

  1. Preheat oven to 250 degrees F and line a baking sheet with parchment paper.
  2. In a mixing bowl, whip together egg white, water, and vanilla until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
  3. Add pecans to egg whites and stir to coat nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread nuts out on prepared baking sheet.
  4. Bake for 45 minutes to 1 hour, stirring and tossing every 15 minutes.

For the salad:

  1. Thoroughly drain pear halves and set on cutting board. Very thinly slice pears.
  2. Toss together spring mix, pomegranate arils, dried cranberries, pears, and feta cheese.
  3. Toss all together to combine.

For the dressing:

  1. Combine all of the ingredients except for the oil and poppy seeds in a blender or food processor. Pulse until well combined. Slowly add oil in a steady stream. Blend until emulsified and smooth.
  2. Stir in poppyseeds. Dressing should be thick. 
  3. Toss the dressing and candied pecans with the salad when ready to eat. Only dress and add pecans to what you will eat to avoid soggy pecans and greens! Store salad, pecans, and dressing separately for delicious leftovers!
Recipe courtesy of Chelsea’s Messy Apron

Pecan Pie Cheesecake Recipe

Pecan pie
Pecan Pie Cheesecake

Spice up the season with this pecan pie cheesecake

The holiday season means baking season for families all across the country. What better way to ring in the celebrations than with decadent, homemade treats? Mix up your holiday parties this year with this inventive pecan pie cheesecake recipe by Plated Cravings!

pecan pie


  • 1 1/2 cups graham cracker crumbs6 whole graham crackers
  • 3/4 cup ground pecans
  • 3 Tbsp granulated sugar
  • 1/2 cup unsalted buttermelted
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 24 oz cream cheese block3 packages, room temperature
  • 1 1/2 cups brown sugar
  • 2 tsp vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggsroom temperature
  • 1/2 cup heavy cream
  • 1 cup pecansroughly chopped
  • 3/4 cup granulated sugar
  • 1/4 cup salted buttercut into pieces
  • 1/2 cup heavy cream
  • 1 Tbsp dark corn syrup
  • 1 tsp vanilla extract


  1. Preheat the oven to 375°F and lightly grease a 9″ springform pan with butter and wrap a piece of aluminum foil around the pan to catch spillings.
  2. To make the graham cracker pecan crust combine graham cracker crumbs, ground pecans, melted butter, salt, and cinnamon in a medium bowl. Mix fit a spatula or fork until crumbly.
  3. Press the mixture into the bottom and 1 inch up the side of the springform pan. Prick with a fork and bake for 15 minutes on a baking sheet, until light golden brown.
  4. Take the pan out of the oven and lower the temperature to 325ºF. Let the crust cool for a few minutes while you make the filling.
  5. In the bowl of a stand mixer fitted with the paddle attachment, combine softened cream cheese, brown sugar, vanilla extract, and salt. Mix at medium-low speed for 4-5 minutes until smooth. Scrape the bottom and sides every few minutes.
  6. Add eggs, one at a time, mixing for 20 seconds after each addition. Scrape the bottom and sides and mix for one more minutes.
  7. With the mixer running on low speed add the heavy cream. Pour the mixture into the crust.
  8. Bake for 40 minutes at 325 F on a baking sheet. Then reduce the temperature to 300 F and bake for 15-20 more minutes. The edges should be set but the center should jiggle slightly. An instant-read thermometer inserted 2 inches from the edge of the pan should read 170 F.
  9. Turn the oven off, crack the door open a couple of inches and let the cheesecake sit in the oven for 1 hour until completely cooked through.
  10. Transfer springform pan to a cooling rack. Run a knife around the edge, and let it cool in the pan to room temperature. Refrigerate covered at least 8 hours or overnight or up to 2 days.
  11. Make the topping up to 4 hours before serving. Toast the pecans in a 300 F preheated oven for 10 minutes.
  12. In a medium saucepan over medium heat, melt the sugar stirring constantly until it is amber-colored and completely melted. Then add the butter immediately, the mixture will bubble rapidly so be careful. Use a whisk to mix in the butter until completely melted, about 2 minutes.
  13. While stirring add the heavy cream in a slow stream. Then add the corn syrup and vanilla extract. Let mixture boil for about 30-60 seconds, then remove from heat. Let mixture cool for a few minutes then add toasted pecans.
  14. Spoon caramel over the chilled cheesecake. Serve immediately or put back into the fridge until ready to serve.
Recipe courtesy of: platedcravings.com