roasted cinnamon date bars

filed under: Brownies on November 19, 2013Its Dessert Week at iambaker!  This week I am sharing five incredible and unique fall desserts that are a perfect alternative to pumpkin pie and would be an ideal addition to any Thanksgiving gathering!Roasted Cinnamon Date BarsI sorta didn’t know I was a big date fan until I made these.  But there was something about the particular date flavor that added such depth to these bars, I just can’t imagine anything better!Date bars are definitely a classic dessert, and I admit then when I would see them at potlucks and in desert bars I would often pass then over for chocolate or cake.  But I was a silly, silly girl.  There is a reason that this dessert has stood the test of time.  They are a wonderful juxtaposition of flavor and texture and sensory overload!I found this recipe on McCormick Gourmet and am sharing with permission.While I would recommend these as a fun fall treat, I just know they would taste amazing any time of year!Its Dessert Week at iambaker! This week I am sharing five incredible and unique fall desserts that are a perfect alternative to pumpkin pie and would be an ideal addition to any Thanksgiving gathering! Course: Dessert Cuisine: American Keyword: Roasted Cinnamon Date Bars Servings: 6 servings Author: Amanda Rettke 1 cup flour 1 teaspoon baking powder 1 teaspoon McCormick® Gourmet Collection Roasted Saigon Cinnamon 1/2 teaspoon McCormick® Gourmet Collection Roasted Ground Ginger 1 cup granulated sugar 3 eggs 6 ounces pitted dates chopped (1 cup) 1 cup chopped walnuts 1 tablespoon confectioners’ sugarPreheat oven to 350°F.Mix flour, baking powder, roasted cinnamon and roasted ginger in medium bowl. Set aside.Beat granulated sugar and eggs in large bowl with electric mixer on medium speed 2 minutes or until thickened. Add flour mixture; beat on low speed until well mixed. Stir in dates and nuts. Spoon evenly into foil-lined 13×9-inch baking pan.Bake 25 to 30 minutes or until top is golden brown and toothpick inserted into center comes out clean.Cool in pan on wire rack. Sift confectioners’ sugar over top. Cut into bars.Did You Make This Recipe?Use the tag #YouAreBaker when posting a photo of your recipe, and make sure to follow @IAmBaker on Instagram! meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.Vanilla Poppyseed Cake with Raspberry Topping

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