“Boo-zy” Oreos

Boy, have I got a fun Halloween treat for you today!

This fun take on the classic cookie features a bright orange, boozy filling. The perfect Halloween treat!

And an “adult” fun Halloween treat at that….That’s right, I’ve made you “Boo-zy” Oreos in every sense of the word. Not only do they have a seasonally appropriate orange buttercream filling, but said filling is also spiked with a generous amount of orange liqueur. Jell-O shots, you’ve met your match.


Since we’re not too sure when Baby D will decide to make her arrival (we’re within the two-week mark!) I’ve decided to not hold back and start sharing as many of my Halloween-themed recipes as possible. I’ve got a few fun things lined up and want to be sure I share them all with you before I’m too busy cuddling up with a snuggly newborn. These “Boo-zy” Oreos are the perfect way to kick things off and I can’t wait to tell you all about them.

These "Boo-zy" Oreos are the perfect adult Halloween treat!

It’s no secret that I’m a big fan of Thomas Keller’s Bouchon Bakery Cookbook, and his TKO recipe is one of the main reasons why. It’s the first recipe I dared to make after picking up a signed copy of what seemed like a fairly challenging cookbook at my local Napa bookstore when I lived there, but I soon discovered that, even though his recipes are long, they’re not as challenging as they look.

Since I first made the TKO’s (his name for those yummy chocolate shortbread cookies filled with white chocolate cream), I’ve ventured into a few more of his recipes, never to be disappointed. I’ve made his Chocolate Chunk and Chip Cookies and used a version of his Sticky Bun dough as my base for these Weekend Hazelnut Sticky Buns with Date Caramel. Plus, I’ve got a fun holiday recipe coming up next month using the base recipe for his homemade Vanilla Marshmallows. I guess you could say I’m officially a Bouchon Bakery Cookbook convert.

For these “Boo-zy” Oreos, I didn’t think twice about using TK’s TKO cookie dough as the base recipe for the chocolate shortbread, although I did venture out a bit with the filling in order to make it hold up better to all the booze I wanted to add. In all honesty, I tried riffing off his filling recipe at first, but the orange liqueur made it too thin and runny and the only way we could enjoy the cookies was straight out of the freezer (not that I was complaining about that or anything.)

A stack of "Boo-zy" Oreos ready to be enjoyed this Halloween!

For the second run at these cookies, I created more of a buttercream filling that turned out much thicker and creamier – it worked like a charm! The result was the perfect chocolate shortbread cookies I was used to with my beloved TKO’s, but with a creamy, boozy (and bright orange!) buttercream filling.

You can tell just by looking at these beauts that “Boo-zy” Oreos are the perfect special treat to whip up for Halloween. Even though the recipe looks long, if you just take it step by step it’s really not that difficult at all. Just be sure to read through everything first so you can plan accordingly. A couple of the steps require overnight (or very long) rests in the refrigerator, so you’ll need a couple of days to get everything prepared and ready to assemble.

Finally, I highly recommend that you invest in at least a mediocre kitchen scale (doesn’t have to be super fancy) for making these bad boys. Many of Thomas Keller’s recipes refer to weights instead of cup/tablespoon/teaspoon measurements and, as much as I’ve tried to round up or down to make it easy on you guys, I really have noticed the difference in using the EXACT amount he calls for of each ingredient.

"Boo-zy" Oreos are the perfect adult treat to bake up this Halloween.

Okay, that’s enough rambling from me. Read on for the recipe for “Boo-zy” Oreos and have a wonderful rest of your week!

A stack of "Boo-zy" Oreos ready to be enjoyed this Halloween!
Print
"Boo-zy" Oreos
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

This fun new take on the classic sandwich cookie features a boozy orange filling surrounded by delicious chocolate shortbread. The perfect Halloween treat!

Course: Dessert
Servings: 20 cookies
Author: CaliGirl Cooking
Ingredients
For the "boo-zy" buttercream:
  • 1 stick unsalted butter, at room temperature
  • 1 pound (3 3/4 cup) sifted powdered sugar
  • 1/4 cup Grand Marnier (or other orange liqueur)
  • 12-15 drops orange food coloring
For the chocolate shortbread cookies:
  • 259 grams (1 ¾ cups + 1 ½ tablespoons) all-purpose flour
  • 87 grams (1 cup + 1 ½ tablespoons) high-quality unsweetened cocoa powder (I used Scharfenberger)
  • 1.6 grams (3/8 teaspoon) baking soda
  • 227 grams (8 ounces) unsalted butter, at room temperature
  • 6 grams (2 teaspoons) salt
  • 161 grams (3/4 cup + 1 tablespoon) sugar
Instructions
  1. First, make the filling. Combine all ingredients in a stand mixer fitted with the paddle attachment and beat at medium-low speed until light and fluffy. Transfer to a resealable container and refrigerate until just before you’re ready to use. 

  2. Next, make the cookie dough. In a medium bowl, sift together the flour, cocoa powder and baking soda.

  3. Place the butter in a stand mixer fitted with the paddle attachment and beat on medium-low until smooth. Add the salt, beat for an additional 15-30 seconds, then add the sugar and beat until fluffy, about 2 minutes. 

  4. Add the flour mixture to the butter mixture in two additions, mixing until a crumbly dough comes together. 

  5. Dump dough out onto a piece of plastic wrap and mold into a 6-inch square block. Wrap block up in plastic wrap and refrigerate for 1 hour or up to 2 days. 

  6. After dough has had time to set up in the refrigerator, remove both the dough and frosting so they have a little time to soften up. You’ll want the dough soft enough to roll out with a rolling pin and the frosting soft enough to scoop into a piping bag and pipe onto the cookies.

  7. Preheat the oven to 325 degrees Fahrenheit and line two cookie sheets with parchment paper. 

  8. Place the dough between two sheets of parchment paper and, using a rolling pin, roll it out to approximately 1/8-inch thick, rotating the dough as you roll it to avoid cracking. 

  9. Once dough is rolled out, use a 2 ½-inch round cookie cutter to cut it into cookies. Place on prepared cookie sheets and bake for 9-11 minutes, rotating the pans halfway through. 

  10. Remove cookies from oven and let cool completely before adding the filling. When cookies are cool, scoop the frosting into a piping bag and pipe a ring of frosting about ¼-inch in from the edge on every other cookie (the frosting will smoosh out to the edges once you top the frosted cookies with the plain cookies.) 

  11. Enjoy your “Boo-zy” Oreos right away or refrigerate them until ready to eat, up to a few days.

Recipe Notes

Chocolate shortbread cookie recipe adapted from the TKO recipe in Thomas Keller's Bouchon Bakery Cookbook.

"Boo-zy" Oreos | CaliGirlCooking.com

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar

It’s the final countdown!

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar are the perfect healthy breakfast for busy mornings on-the-go.

Two weeks (plus or minus a few days) until Baby D’s due date and things are getting real. I’m rushing around trying to get a bunch of things done before she gets here, but I’m also trying not to stress myself out too much because I know right now I need to be focusing on relaxing and not being too exhausted whenever I go into labor. I’ve got a few meals (and baked goods) stocked in the freezer and I have to say that one of the things I’m looking forward to the most are these Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar, so naturally I wanted to share them with you!


I’ve had these in my mind to make for quite some time, and I figured there’s no time like the present to give them a shot. I mean, who doesn’t want single-serve batches of brown sugar and maple-flavored oatmeal ready to go at a moment’s notice when they’ve got a newborn baby in their arms?

Not only is it a quick and easy breakfast or snack solution for what I’m sure is going to be a crazy time for us, I also hear oatmeal is good for lactation and, since I’m trying to breastfeed as much as possible, I want to get that milk flowing!

Two bowls of Make-Ahead Freezer Oatmeal with Maple and Syrup ready to be devoured for a healthy breakfast.

If you’re as much of a fan of Trader Joe’s as I am, then you may have come across THEIR version of freezer oatmeal packs which I absolutely love. I haven’t made them much since I’ve been working from home since I have a little more time (and the hubs likes his Protein Power Smoothie in the morning), but when I was working my 9-to-5 I loved being able to pop them in the microwave for a couple of minutes and have a delicious bowl of non-instant oatmeal on days it would otherwise be impossible time-wise.

There’s really not anything tricky about my version of Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar. In fact, they’re a meal-prepper’s dream come true. You’ll simply cook up some high-quality oatmeal on a morning you have a little extra time, flavor it with tasty (and very seasonally appropriate) maple syrup and brown sugar, dollop a hefty scoop of said oatmeal in some jumbo muffin tins, and pop them in the freezer.

Once they’re set, you can pop them out of their tins and wrap them up individually for an easy grab-and-go breakfast that everyone in your family is sure to love, not just busy breastfeeding moms!

Create your own Make-Ahead Oatmeal Freezer Cups by scooping homemade oatmeal into jumbo muffin tins and freezing!

Seriously, though, they are like a little taste of homey comfort food that you can enjoy on any day of the week. As long as you have a couple of minutes to give the cups a quick spin in the microwave, you’ll be setting yourself up for a REALLY good day with a tummy full of healthy, filling oatmeal that tastes like it took you at least an hour to make.

Now, enough about delicious Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar, on Friday I promised I would tell you about the fun, surprise-filled weekend we had. It was one we’ve had on tap for at least 5 or 6 months now, basically ever since we found out I was pregnant. Chris’ mom’s 70th birthday is this week (tomorrow, to be exact) and we wanted to do something really special for her.

Unfortunately, since I’m ready to pop any day now, we knew we wouldn’t be able to travel to celebrate with her, so we decided to bring the party here to Santa Barbara. We talked all of Chris’ siblings into coming to town (yes, all four of them, even his sister from Texas!) and rented a sweet house just up the road from ours.

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar make the perfect balanced breakfast for a busy morning.

Chris was able to convince his parents to come visit, but mom thought she was just coming to see us and stay at our house. Little did she know that the whole family would be here, and staying at a beautiful vacation home to boot!

Long story short, we had such a great time hanging out with everyone and celebrating my MIL, but now I think we’re ready to slow down and really take in these last few days as a family of two (well, three if you count our fur baby). We have a couple of date nights and lots of relaxing in our future…Any other suggestions as to what we should do to savor these last few days before our little babe arrives? Let me know in the comments below! (And go make some Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar ASAP!)

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar are the perfect meal-prep for busy mornings on-the-go.

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar are the perfect healthy breakfast for busy mornings on-the-go.
Print
Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

These convenient, single-serving oatmeal cups are laced with maple and brown sugar and make the perfect on-the-go breakfast for busy mornings!

Course: Breakfast
Servings: 18 servings
Author: CaliGirl Cooking
Ingredients
  • 3 1/2 cups coconut milk (two 13.5-ounce cans)
  • 8 1/2 cups water
  • 1 1/2 teaspoons salt
  • 6 cups rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
Instructions
  1. Bring coconut milk, water and salt to a boil. Reduce heat to medium and add oats. 

  2. Cook for about 20 minutes, or until most of the liquid has absorbed into the oats, stirring occasionally, then stir in the brown sugar and maple. 

  3. Spray some jumbo muffin tins with cooking spray and scoop oatmeal evenly into the cups. Place in the freezer until solid, at least a couple of hours or overnight. 

  4. Remove the tins from the freezer and, using a butter knife or small offset spatula, gently loosen the oatmeal cups from each tin. Wrap each cup in plastic wrap and place back in the freezer.

  5. When you’re ready to heat up your oatmeal, take one of the cups, unwrap it and place it in a microwave-safe bowl. Microwave for 2 to 4 minutes, stirring occasionally if needed and top with any additional toppings you desire. Some of my favorites include nuts, peanut butter and more maple syrup.

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar | CaliGirlCooking.com

Apple Cinnamon “Faux-mosa”

Because when one can’t enjoy a mimosa, you might as well enjoy a fall-themed “faux-mosa!”

These Apple Cinnamon "Faux-mosas" are the perfect mocktail for fall.

Yes, I’m counting down the days until I can consume the real deal again, but until then I’ll have to say I’ve been pretty darn good at coming up with tasty alternatives – like this Apple Cinnamon “Faux-mosa!”


It may be because this season is always met with so much anticipation, but it seems like every year once September or October rolls around I get the urge to make some sort of fall-themed mimosa. In fact, this exact same week last year I made this delicious Harvest Mimosa featuring pear, apple AND brandy, and you can bet it’s one of the first things on my list to make once Baby D arrives in just a few short weeks!

So here’s the deal with this Apple Cinnamon “Faux-mosa”: My primary complaint about most virgin mimosa recipes is they either taste (a) too sweet from an overload of juices (both sparkling and still) or (b) the sweetness problem is overcompensated by using club soda to add bubbles, but then the drink tastes incredibly watered down.

Well, I’m proud to say this Apple Cinnamon “Faux-mosa” solves both those problems!

An Apple Cinnamon "Faux-mosa" with tons of flavor - and perfectly acceptable for breakfast!

It took a bit of trial and error, but I tasted through a couple of brands of sparkling apple cider and found one that isn’t too sweet. I’m sorry to say that I didn’t write down the brand and discarded the bottle, but I highly suggest you make your own decision on this anyhow as the perfect “faux-mosa” is largely a matter of personal taste anyway.

You’ll also be adding some still apple cider on top of the sparkling apple juice, which tends to be a bit more concentrated. Plus, if you get your hands on a high-quality brand such as Trader Joe’s Honeycrisp Apple Cider, you’ll get tons more flavor in every sip.

Finally, an Apple Cinnamon “Faux-mosa” just wouldn’t be a “faux-mosa” without a hint of orange juice. I mean, we need to make this drink acceptable for breakfast, don’t we?

Looking for a festive fall-themed nonalcoholic drink? These Apple Cinnamon "Faux-mosas" are the answer!

I don’t know what your plans are for this weekend, but we have some big ones (shhhh….it’s a surprise – I’ll fill you all in on Monday!) so some Apple Cinnamon “Faux-mosas” are definitely in my very near future.

Cheers to a relaxing weekend that I hope is filled with all the fall-themed things!

These Apple Cinnamon "Faux-mosas" are the perfect mocktail for fall.
Print
Apple Cinnamon "Faux-mosa"
Prep Time
5 mins
 

This virgin take on the mimosa features tons of apple-cinnamon flavor - perfect for kids, drinkers and non-drinkers alike!

Servings: 1 drink
Author: CaliGirl Cooking
Ingredients
  • 4 ounces sparkling apple cider
  • 2 ounces apple cider
  • 1/2 ounce fresh orange juice
  • Dash of ground cinnamon
  • Apple slice, for garnish
Instructions
  1. Pour both apple ciders and orange juice into a champagne flute. Top with a dash of cinnamon and garnish with an apple slice.

Pumpkin Spice Coffee Cake with Amaretti Crumble

What better way to kick off the month of October than with the most delicious pumpkin coffee cake in all the land?

A delicious Pumpkin Spice Coffee Cake with Amaretti Crumble is the perfect baked good for fall.
This post is sponsored by Sonoma Syrup Co.

I’m 100% confident that after tasting this Pumpkin Spice Coffee Cake with Amaretti Crumble, you’ll never want to try another coffee cake recipe ever again. It’s dense and perfectly moist (thanks to Sonoma Syrup Co.’s seasonally appropriate Pumpkin Pie Latte Syrup AND good ol’ pumpkin purée), studded with toasted almonds and topped with the most delicious amaretti and brown sugar crumble you can imagine. Did I mention there’s also a touch of amaretto liqueur? You guys, fall never tasted so good.

But before we get to the main event, let’s first talk about this amazing-ness that is Sonoma Syrup Co.’s Pumpkin Pie Latte Syrup. I had never been so excited to learn that I could make my own PSL’s at home with the simple addition of this thick orange syrup made from organic pumpkin and spices. And TBH, even when I’m too lazy to whip up a full-on latte and resort to a cup of coffee instead, I still add a dash of this syrup along with my unsweetened almond milk to spice things up a bit.  Often, the PSL’s I get at Starbucks or Peet’s are much too sweet for me, so I love that with this Pumpkin Pie Latte Syrup I can control how much I add and just get that perfect hit of flavor without all of the sweetness overload.


So, when Sonoma Syrup Co. asked if I’d be interested in creating a recipe using said syrup, I naturally jumped at the chance. Whenever fall rolls around, I immediately start thinking about all of the seasonal recipes I want to make for the next few months. Without fail, one of the very first recipes that always pops into my head is a Pumpkin Coffee Cake recipe I got from my friend Meghan way back when I was living in Napa and we had an annual Pumpkin Party.

A wedge of Pumpkin Spice Coffee Cake with Amaretti Crumble ready to be consumed on a chilly fall morning!

That’s right – we had an annual Pumpkin Party! And I seriously have missed it so much since we moved to Santa Barbara. I tried throwing one on my own the first year I lived here, but it just wasn’t the same without all my foodie friends contributing (and, subsequently, all the delicious wine that would be consumed throughout the course of the evening.) Meghan and I still text each other every year reminiscing about those good ol’ days (we also hosted an annual Sausage Fest, which was another huge hit.)

Anyhow, one thing I could continue to make even as the annual Pumpkin Party faded away was the delicious Pumpkin Coffee Cake Meghan made that first year we hosted it. I knew that creating my own special version, with the help of Sonoma Syrup Co.’s Pumpkin Pie Latte Syrup, would be the perfect way to kick off the season and start a delicious new tradition that would make me miss our Pumpkin Party just a little bit less.

This Pumpkin Spice Coffee Cake with Amaretti Crumble is incredibly moist and dense from multiple forms of pumpkin added to the batter.

I played around with the batter a little bit, making room for both the Pumpkin Pie Latte Syrup AND fresh pumpkin (the more pumpkin flavor, the better!) I also decided to sub in slivered almonds for the originally called-for walnuts and use a delicious amaretti cookie crumble topping instead of the oatmeal-brown sugar topping from the original recipe. In case you’re unfamiliar with amaretti cookies, they are a crunchy Italian cookie often dunked in espresso. Their crunchiness also makes them very well-suited to be blitzed into a topping, and their rich almond flavor is just to die for. Naturally, because of all this almond, I thought a touch of amaretto liqueur in the batter would also be just the perfect little touch to my new take on this already delicious recipe.

Well, I’m proud to say that, after playing around with things a bit, this Pumpkin Spice Coffee Cake with Amaretti Crumble turned out better than I could have ever imagined. It’s the perfect accompaniment to a hot cup of coffee (maybe even a PSL?) on a cool fall morning – the best way to ring in the season. We ate the first one up in record time, so I’m pretty sure I need to make another one of these to have on hand once Baby D is born in just a few short weeks.

A slice of Pumpkin Spice Coffee Cake with Amaretti Crumble showcases the density and perfect crumb of this delicious fall-themed treat.

If I’ve succeeded in convincing you that you can’t live another second without this Pumpkin Spice Coffee Cake with Amaretti Crumble (or if you’ve just been really craving a PSL without a trip to your local coffee shop), you can purchase some of the delicious Pumpkin Pie Latte Syrup I used here.

I hope you have a wonderful rest of your week filled with alllll the pumpkin things!!

Pumpkin Spice Coffee Cake with Amaretti Crumble with a big slice cut out of it.

A slice of Pumpkin Spice Coffee Cake with Amaretti Crumble showcases the density and perfect crumb of this delicious fall-themed treat.
Print
Pumpkin Spice Coffee Cake with Amaretti Crumble
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hrs 15 mins
 

This perfectly moist and dense coffee cake is flavored with both pumpkin puree and pumpkin syrup, and laced with delicious almond flavor in both the cake and topping.

Course: Breakfast
Servings: 8 servings
Author: CaliGirl Cooking
Ingredients
For the Amaretti Crumble:
  • 1 cup amaretti cookies
  • 1/2 cup flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, cubed
For the cake:
  • 1 3/4 cups flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 3 eggs
  • 3/4 cup pumpkin puree
  • 1/4 cup Sonoma Syrup Co. Pumpkin Pie Latte Syrup
  • 1 tablespoon amaretto liqueur
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened vanilla almond milk (or regular milk)
  • 1/2 cups sliced almonds, toasted
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit and grease a 9-inch springform pan. Cut a piece of parchment paper into a 9-inch circle and place it in the bottom of the greased pan. Set aside. 

  2. Now, make the crumble. Combine all crumble ingredients in a food processor and pulse until ingredients are incorporated. Set aside.

  3. Next, sift together the flour, cinnamon, baking powder, baking soda and salt in a medium mixing bowl. 

  4. Place butter in the bowl of a stand mixer and beat until smooth. Beat in the sugar and eggs until light and fluffy. Add the pumpkin, pumpkin syrup, vanilla extract and amaretto and beat until combined.

  5. Add the dry ingredients and beat to combine, then add the milk. 

  6. Stir in the almonds and pour the batter into the prepared springform pan. Sprinkle generously with the topping, being sure to use it all. 

  7. Bake in the 350 degree oven for about 55 minutes, or until a cake tester inserted into the center comes out clean. Cool cake in pan for 15 minutes, then release the cake from the pan and onto a cooling rack to cool completely.

Pumpkin Spice Coffee Cake with Amaretti Crumble | CaliGirlCooking.com

Pear and Plum Breakfast Polenta with Maple Syrup

How about a hearty breakfast to kick off the week?

Pear and Plum Breakfast Polenta with Maple Syrup is hearty, filling and delicious.

If you’re looking for the perfect dish to change up your morning meal game, this Pear and Plum Breakfast Polenta with Maple Syrup is the answer!


If I had to choose to eat just one meal for the rest of my life, it would probably be breakfast. There are just so many possibilities! You can go sweet or savory, carb- or protein-heavy, big or small…pretty much anything goes. And you could say I’ve really run the breakfast recipe gamut here on CGC – posting everything from a Savory Bacon Oatmeal to these Breakfast Banana Splits to these Maca Chia Cocoa Protein Pancakes. I hope you’re not sick of breakfast recipes, because they are just gonna keep on a-comin’.

But really, what we’re here to talk about today is my latest breakfast obsession: this Pear and Plum Breakfast Polenta with Maple Syrup! It’s got the perfect balance of cozy fall flavors while still hanging on to the last few hints of summer, and did I mention it tastes amazing? Seriously, if you haven’t enjoyed polenta loaded with your favorite roasted fruits for breakfast yet, your life is going to change completely as soon as you put a spoonful of this in your mouth.

A bowl of Pear and Plum Breakfast Polenta with Maple Syrup is the perfect start to a busy morning.

So here’s the scoop (literally): You’ll want to find some quick-cooking polenta and get a hold of the ripest, juiciest fresh pears and plums you can find. You’ll also need some almond milk, maple syrup and plenty of cinnamon (we’re talking sticks AND ground – no holding back here!)

Quick-cooking polenta is pretty magical in that you can make it in no time at all, so our Pear and Plum Breakfast Polenta with Maple Syrup is totally achievable even on weekday mornings.

While your polenta is cooking (in some glorious unsweetened vanilla almond milk to give it an extra creamy flavor), you’ll want to get your pear and plums sautéing in their delicious bath of browned butter and cinnamon. You’ll also want to be sure you have some toasted slivered almonds on hand –  these babies are the perfect finishing touch and add a nice hit of texture to the rest of the dish.

Oh! And we can’t forget the maple syrup. I know it’s a bit indulgent, but adding some to the polenta as it cooks adds the perfect hint of sweetness to the base of the dish, and I MIGHT also highly recommend drizzling some on top of the assembled dishes when you’re ready to dig in. Can one ever have too much maple syrup as we officially find ourselves celebrating fall in all its glory? I think not.

Whip up some Pear and Plum Breakfast Polenta with Maple Syrup the next time you're looking to change up your breakfast routine.

Speaking of fall and all its glory, I can’t believe it’s already October! Where in the world did September go? I’m continuing to hustle to get some yummy recipes lined up for you while I’m out in maternity leave, but if you have anything specific you’d like to see here on the blog for the holidays, please send suggestions my way!

I hope you all have a wonderful week filled with delicious breakfasts, filling breakfasts like this Pear and Plum Breakfast Polenta! Xx

Pear and Plum Breakfast Polenta with Maple Syrup | CaliGirlCooking.com
Print
Pear and Plum Breakfast Polenta with Maple Syrup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This new take on polenta features pears and plums sauteed in cinnamon and brown butter, crunchy toasted almonds and a drizzle of maple syrup.

Course: Breakfast
Author: CaliGirl Cooking
Ingredients
  • 3 cups water
  • 3 cups unsweetened vanilla almond milk
  • 1 teaspoon salt
  • 2 cups quick-cooking dry polenta
  • 1/3 cup maple syrup, plus more for drizzling
  • 5 tablespoons butter
  • 1 cinnamon stick
  • 3 plums, thinly sliced
  • 2 pears, thinly sliced
  • 1/2 teaspoon ground cinnamon
  • 1 cup toasted slivered almonds
Instructions
  1. Combine the water and unsweetened vanilla almond milk in a large saucepan and bring to a boil. Once boiling, add the salt, then sprinkle in the dry polenta. Cook according to polenta package directions. Once polenta is almost through cooking, stir in maple syrup. Keep warm.

  2. Place butter and cinnamon stick in a large sauté pan over medium-high heat and cook until butter is melted and takes on a golden-brown hue, then add sliced plums and pears and sprinkle on ground cinnamon. Sauté until fruit is soft but not mushy, then remove from heat and take out the cinnamon stick.

  3. Spoon a hearty scoop of the polenta into a bowl, top with sautéed fruit and then sprinkle on toasted almonds. Drizzle on more maple syrup if desired.

Pear and Plum Breakfast Polenta with Maple Syrup | CaliGirlCooking.com