Upside Down Pluot Cobbler

Humpday happiness right here ↓

Hot Upside Down Pluot Cobbler fresh out of the oven and topped with a generous scoop of vanilla ice cream.

I mean, who doesn’t need an Upside Down Pluot Cobbler to help get them through the week? I, for one, can tell you that I REALLY wish the fam and I hadn’t scarfed down this entire dessert in one sitting so I could still be enjoying a piece as I write this, but at least I came home to Santa Barbara with two bags full of stone fruits from my in-laws’ garden, so there will be another cobbler in my very near future. I hope the same is true for you!


I was actually inspired to make a cobbler by a peach one my mother-in-law made for us a couple of weeks ago. We walked into the house after a long day of travel and it smelled heavenly in there, and as soon as I took a bite I knew exactly why. It was the perfect mix of soft, crunchy, sweet and doughy and, although this isn’t her recipe here, this Upside Down Pluot Cobbler is equally as delicious, especially with the boatload of fresh pluots they gave me straight from their backyard.

I had never made a cobbler before, but after tasting my MIL’s, I knew I was up for the challenge. I wanted to keep it easy for this first go-around, so I trolled the Internet for a bit of inspiration. I really liked the idea of dumping everything – fruit topping and biscuit topping – into a baking dish at once and baking it altogether. Of course, I also had to make it photogenic, and I’d say this upside-down technique – with the pluots peeking through the center of the batter – did the trick!

A sweet, fruity filling peaks through the center of this Upside Down Pluot Cobbler.

My main inspiration for the biscuit-like batter came from this Paula Deen recipe for Peach Cobbler. But of course I couldn’t make it #basic and had to sprinkle drops of marzipan throughout. That extra kick of almond flavor compliments the pluots perfectly and is a welcome surprise when you bite into the finished product.

For the pluot filling, I simmered the fresh fruit over the stove with some sugar and water, plus a good dose of cornstarch to make the filling extra-syrupy and thick, perfect for oozing throughout the batter as the cobbler cooks.

For baking, first spread the biscuit batter throughout the pan (don’t forget the marzipan!), then carefully dump in the simmered pluots. The fruit may seem completely covered at first but have no fear, as your Upside Down Pluot Cobbler bakes, the pluots will peak through, just enough to give you a good little tease of the delicious tastes to come.

This one-dish Upside Down Pluot Cobbler is the perfect end-of-summer treat!

Of course, no cobbler of any kind, and especially no Upside Down Pluot Cobbler, should be served without some high-quality fresh vanilla ice cream, so be sure you have some on-hand before you embark on your little baking journey.

And don’t be shy to swap in other stone fruits for the pluots – nectarines, peaches and the like will all still pair beautifully with the marzipan, depending on what you happen to have on hand in your kitchen right now.

A serving of this Upside Down Pluot Cobbler will turn any week around!

With less than an hour of baking time and a list of ingredients you can easily find at any grocery store, there’s no reason why you shouldn’t be whipping up an Upside Down Pluot Cobbler this very evening. Not only is it mind-blowingly delicious but, with many schools starting up again next week, it’s the perfect treat to cap off a summer well-spent. Here’s to an ultimate end-of-summer treat!

Hot Upside Down Pluot Cobbler fresh out of the oven and topped with a generous scoop of vanilla ice cream.
Print
Upside Down Pluot Cobbler
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hrs 15 mins
 

This summer stone fruit cobbler has a wonderfully sweet and crunchy dough and a thick, oozy filling of perfectly ripe pluots. 

Course: Dessert
Author: CaliGirl Cooking
Ingredients
For the pluot filling:
  • 1 1/2 pounds pluots (about 6-8), pitted and sliced
  • 1 cup sugar
  • 1/2 cup water
  • 3 tablespoons cornstarch
For the biscuit batter:
  • 1 1/2 cups self-rising flour
  • 1/2 cup almond meal
  • 1 cup sugar
  • 1 1/4 cups milk
  • 1/4 cup butter, melted plus 1 tablespoon for greasing baking dish
  • 3 ounces marzipan
  • Vanilla ice cream, to serve
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 12- by 8-inch baking dish with 1 tablespoon melted butter and set aside.

  2. First, make the pluot filling. Combine pluots, sugar and water in a medium saucepan over medium heat. Bring to a simmer and stir until pluots break down and begin to form a syrupy mixture, about 5 minutes. Turn off heat and stir in cornstarch, breaking up any large clumps. Set aside while you make the batter.

  3. In a medium mixing bowl, whisk together the self-rising flour, almond meal, sugar, milk and ¼ cup melted butter.

  4. Pour the batter into your prepared baking dish. Break marzipan into small balls and sprinkle over the top of the batter. 

  5. Next, pour in the pluot filling so that it fairly evenly spreads throughout the batter, but is a bit more condensed in the center. Bake in 350 degree oven for 45-55 minutes, or until the top of the cobbler is a beautiful golden brown. 

  6. Cool just slightly before serving with vanilla ice cream. 

Upside Down Pluot Cobbler | CaliGirlCooking.com

Coconut Chocolate Chip Banana Bread

Because I just can’t get enough!

Freshly cut slices of Coconut Chocolate Chip Banana Bread.

For realzzzzz tho, I’m a diehard banana bread lover, especially when it’s loaded with all of the same flavors you find in your favorite Girl Scout cookie (Samoas, I’m looking at you!) This Coconut Chocolate Chip Banana Bread just MAY be the best recipe adaptation I’ve ever made.


My passion for banana bread started when I was just a wee tyke (okay, maybe a preteen) getting interested in the world of cooking and baking. My mom had a Mrs. Fields I Love Chocolate Cookbook (thanks to my Dad’s obsession with ‘Vitamin C,” as we dubbed it in our household) and, upon leafing through it for inspiration, I settled on making the cookie goddess’ Chocolate Chip Banana Bread, if only because (a) it looked really easy and (b) it made two loaves!

Let’s just say this Chocolate Chip Banana Bread was a smashing success in our household, and became my go-to baked good whenever we wanted a little breakfast treat or dessert around to munch on.

Two freshly baked loaves of Coconut Chocolate Chip Banana Bread cooling on their racks.

It’s been a while since I busted out the ol’ recipe that I copied out of my mom’s cookbook by hand to bring with me to my “adult” home, if for no other reason than I’ve been busy baking everything else under the sun for this blog (like this Hummingbird Bread, this Harvey Wallbanger Cake and these Addicting S’mores Granola Clusters.)

But pregnancy tends to bring you back to your homegrown roots, and I found myself craving a sweetly satisfying breakfast bread that I could easily enjoy a piece of when I wake up at the crack of dawn and still have a couple of hours to wait before the hubs is awake and it’s time for our Power Protein Smoothie.

So, I decided to take what I already knew was a favorite of mine and really make it my own. This oh-so-delicious Coconut Chocolate Chip Banana Bread is the proud result! I used much of the original Mrs. Field’s Chocolate Chip Banana Bread recipe, except I decided to add a tropical twist with some finely shredded unsweetened coconut. I also not only reduced the overall sugar content in the recipe, but decided to use brown sugar as a partial substitute to really give the bread some caramelly flavor which, if you saw my above note about Samoas, is obviously a great compliment to the chocolate and coconut flavors.

Three stacked slices of Coconut Chocolate Chip Banana Bread ready to be eaten!

Don’t be scared off by the large quantities of some of the ingredients. Keep in mind that this recipe makes two loaves! And I would like to point out that they freeze REALLY well. I’m starting to think about what I’m going to want to load our freezer with before Baby D. comes, and if the second loaf of this last batch of Coconut Chocolate Chip Banana Bread happens to get consumed in the next four and a half months (which is very likely,) you can bet I’ll be making more. We need to be sure we’re well-equipped with delicious breakfast foods when we’re incredibly sleep-deprived and walking around the kitchen like zombies.

And the whole reason I came to enjoy making banana bread still stands true today – it is so easy! The hardest part might just be planning enough in advance so you can pull some butter out of the refrigerator to come to room temperature before making the batter.

Aside from that, you can have the batter mixed, poured out into the loaf pans and into the oven in less than 15 minutes. Then the only tricky part is waiting the hour it takes for the loaves to cook. It won’t be long before the smell of Coconut Chocolate Chip Banana Bread is wafting through your house!

An overhead shot of a loaf of freshly baked Coconut Chocolate Chip Banana Bread.

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Freshly cut slices of Coconut Chocolate Chip Banana Bread.
Print
Coconut Chocolate Chip Banana Bread
Prep Time
15 mins
Cook Time
1 hrs 5 mins
Total Time
1 hrs 20 mins
 

This fun twist on banana bread adds two classic flavors - chocolate and coconut! It's an incredibly easy recipe and makes enough to enjoy now AND later!

Course: Breakfast, Dessert
Servings: 2 8.5-inch loaves
Author: CaliGirl Cooking
Ingredients
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened to room temperature
  • 3 cups mashed bananas (about 8 bananas)
  • 4 eggs, beaten
  • 2 teaspoons vanilla bean extract or vanilla bean paste
  • 3/4 cup flaked, unsweetened coconut
  • 3/4 cup semisweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Spray two 8.5-inch loaf pans with cooking spray and line the bottoms with parchment paper to prevent sticking. Set aside.

  2. In a small bowl, whisk together the flour, baking powder and salt.

  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both types of sugar until light and fluffy. Add the bananas and beaten eggs and mix until well incorporated. Add the vanilla.

  4. Add the flour mixture to the wet ingredients and mix to combine. Remove the bowl from the stand mixer and, using a spatula, fold in the coconut and chocolate chips. 

  5. Pour the batter evenly into your two prepared loaf pans, then place in the preheated oven for 65-70 minutes, or until a cake tester or toothpick inserted into the center comes out clean (a little bit of melted chocolate is okay.)

  6. Let loaves cool, in pans, on a wire rack for 15 minutes, then turn out of pans to cool completely. 

Coconut Chocolate Chip Banana Bread | CaliGirlCooking.com

Fresh Strawberry Vanilla Bundt Cake with Lemon Glaze

If this doesn’t scream “Mother’s Day,” what does??

Fresh Strawberry Vanilla Bundt Cake with Lemon Glaze | CaliGirlCooking.com
This post is sponsored by Sonoma Syrup Co.

In-season fresh strawberries dot a vanilla- and lemon-laced Bundt cake, topped with the sweetest, tangiest lemon drizzle. This Fresh Strawberry Vanilla Bundt Cake with Lemon Glaze is one for the books and I can guarantee that just about any mom in her right mind will go crazy for this if you make it for her this weekend.

This is yet another post I’ve created with my friends over at Sonoma Syrup Co., and I must say it was so fun to make and came at just the perfect time. If you’ve been reading this blog for a while now, you’ll know that over the past year or so I’ve partnered with Sonoma Syrup to make some really fun drink recipes, like this Honey Citrus Detox Elixir and this Spiked Lavender Lemonade, but every once in a while I love to flex my creativity and use their amazing syrups (and, in this case, vanilla extract) in a super tasty baked good, like these Vanilla-Ginger Doughnuts with Pomegranate Glaze.


So when they approached me to create a fun Mother’s Day recipe using their Vanilla Bean Extract “Crush,” I jumped at the chance. And of course I couldn’t stop there, I had to add some of their No. 1 Meyer Lemon Simple Syrup as well because who doesn’t love hints of fresh lemon paired with strawberry and vanilla?

Fresh Strawberry Vanilla Bundt Cake with Lemon Glaze | CaliGirlCooking.com

I’m even more excited for this Mother’s Day for a few very important reasons that I have to keep under wraps for now, but I promise to let you know soon! We have both of our parents coming to town, plus some siblings, and a couple of big surprises to unveil that are going to really put the icing on the cake for the weekend (pardon the pun.) All the more reason to have some Fresh Strawberry Vanilla Bundt Cake with Lemon Glaze to celebrate!

And really, this recipe is not at all hard to make. That’s one of the greatest things about Bundt cakes. They look so pretty and elegant with almost no effort at all. Forget the fancy frosting techniques, let the shape of the cake mold do all the work!

Fresh Strawberry Vanilla Bundt Cake with Lemon Glaze | CaliGirlCooking.com - A beautiful and delicious Bundt cake laced with fresh strawberries, vanilla and lemon. The perfect spring dessert!

So, we start with a fairly basic Bundt cake batter, with a hefty dose of Greek yogurt to be sure it turns out nice and moist. We happened to have a huge jar of homemade limoncello in our refrigerator, so I added some of that to the batter to really up the lemon factor, but you could just as easily use fresh lemon juice if you don’t have any limoncello on hand. We’re saving the Meyer Lemon Simple Syrup for the glaze so it can REALLY shine.

Fresh Strawberry Vanilla Bundt Cake with Lemon Glaze | CaliGirlCooking.com - Moist cake batter in Bundt pan laced with fresh strawberries.

I also put in a hefty dose (we’re talking one whole tablespoon) of Sonoma Syrup’s Vanilla Bean Extract “Crush.” Now what, you might be wondering, is the difference between the Vanilla Bean Extract “Crush” and regular vanilla extract? Well, the crush is not only made from some of the finest vanilla beans you can get your hands on, it’s also laced with actual vanilla bean SEEDS, making it especially delicious and intense in flavor. I love the extra-vanilla-y taste it gives all of my baked goods, I’ve even been known to throw some into a smoothie every now and then!

Fresh Strawberry Vanilla Bundt Cake with Lemon Glaze | CaliGirlCooking.com - Baked cake without glaze.

Once our Fresh Strawberry Vanilla Bundt Cake has baked and cooled slightly, it’s time to put together the super-simple Lemon Glaze. This glaze is really similar to the Pomegranate Glaze I made for the Vanilla-Ginger Doughnuts I mentioned above, but using the No. 1 Meyer Lemon Simple Syrup instead of the pomegranate. To really punch up the flavor, I also added lemon zest and even MORE of the Vanilla Bean Extract “Crush.”

I really love that the light glaze is not too overwhelming with the delicate, fresh flavors of the cake, which also makes it just as suitable for brunch as it does for dessert after a heavier lunch or dinner. This means that you have no excuse not to order some of these syrups right this instant and make a Fresh Strawberry Vanilla Bundt Cake with Lemon Glaze for all of your favorite moms this Mother’s Day.

Fresh Strawberry Vanilla Bundt Cake with Lemon Glaze | CaliGirlCooking.com - A slice of this cake and a hot cup of coffee is all you need this Mother's Day!

Even better, Sonoma Syrup is offering all of you, my dear readers and biggest fans, 10% off of your next purchase. Simply use the special discount code CALI10 at checkout on their site and you’ll be well on your way to making a delicious dessert that all your guests will love. Now hurry up and order so you can get to baking!

Fresh Strawberry Vanilla Bundt Cake with Lemon Glaze | CaliGirlCooking.com
Print
Fresh Strawberry Vanilla Bundt Cake with Lemon Glaze
Prep Time
20 mins
Cook Time
1 hrs
Total Time
1 hrs 20 mins
 

A moist, delicious cake filled with fresh strawberries and laced with hints of lemon and vanilla, all topped with a tangy lemon glaze.

Course: Dessert
Servings: 10 servings
Author: CaliGirl Cooking
Ingredients
For the cake:
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 8 ounces nonfat plain Greek yogurt
  • 1 tablespoon Sonoma Syrup Co. Vanilla Bean Extract "Crush"
  • 1 tablespoon limoncello (or fresh lemon juice)
  • 3 cups flour, divided (plus more for pan)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces fresh strawberries, hulled and sliced
For the glaze:
  • 1 1/4 cups powdered sugar, sifted
  • 2 tablespoons Sonoma Syrup Co. No. 1 Meyer Lemon Syrup
  • 1 tablespoon melted butter
  • 1 tablespoon milk
  • 1 tablespoon lemon zest (about 1 medium lemon)
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon Sonoma Syrup Co. Vanilla Bean Extract "Crush"
Instructions
  1. Preheat the oven to 325 degrees Fahrenheit. Grease a Bundt cake pan with shortening or melted butter and then coat with flour. Set aside.

  2. First, make the cake. In a stand mixer fitted with the paddle attachment, beat together the butter and sugar until pale yellow and fluffy. Add the eggs, one at a time, then the vanilla bean extract, limoncello (or lemon juice) and Greek yogurt. Beat until combined.

  3. In a separate, medium mixing bowl, sift together 2 ¾ cups flour, the baking soda and the salt. Add this mixture to the wet mixture and beat until just combined. 

  4. In a separate bowl, toss the strawberries with the remaining ¼ cup flour. Fold the strawberries into the batter. 

  5. Pour the batter into the prepared Bundt pan and bake at 325 degrees for about 60 minutes, or until a cake tester inserted into the center comes out clean. Remove from oven and let cool 10 minutes before turning out of pan onto a wire rack to cool completely.

  6. While the cake is cooling, make the glaze. In a medium mixing bowl, combine all of the glaze ingredients. Drizzle over the cooled cake and let set for at least 15 minutes before serving.

Fresh Strawberry Vanilla Bundt Cake with Lemon Glaze | CaliGirlCooking.com

Candy Cap Waffles with Sauteed Maple Apples and Whipped Cream

I’m going to blow your mind today!

Candy Cap Waffles with Sauteed Maple Apples and Whipped Cream | CaliGirlCooking.com

If you’ve never heard of or yet gotten to experience the magic of candy cap mushrooms, that is. I have to admit, it’s taken me quite a while to figure out how I wanted to showcase these little gems here on the blog, but now that I have this recipe for Candy Cap Waffles with Sauteed Maple Apples and Whipped Cream under my wing, I’ll never think twice!


Yes, we’re talking about MUSHROOMS here, and mushrooms that shine their brightest when used in sweet, rather than savory, dishes. Don’t be scared. These things seriously taste like maple syrup. No joke. Which is why I naturally decided to add them to syrup’s ultimate breakfast vehicle – Belgian waffles!

Candy Cap Waffles with Sauteed Maple Apples and Whipped Cream | CaliGirlCooking.com

I had heard some buzz about these magical candy caps around the interwebs last year, but I hadn’t really had the opportunity (or motivation) to track some down and try my hand at cooking/baking with them. But my whole outlook changed when my friend and fellow blogger Hana-Lee and I headed up to Napa at the end of last year, and had none other than CANDY CAP CHURROS for breakfast at Sam’s Social Club one morning. We both took one bite and immediately fell in love. The little flecks of candy cap mushrooms that you could barely see speckled throughout the churro dough added such an intense, delicious maple-y flavor, I really couldn’t believe that something so small could have such a big impact on the taste buds. Pretty amazing.

So, I finally had the extra motivation I felt I had been waiting for to give these candy cap mushrooms a shot in my own kitchen, now all I had left to do was track some of these bad boys down. I found a rather large pack of candy cap mushrooms on Amazon (my usual go-to for any slightly “out there” food products that I don’t feel like going on a wild goose chase to find locally) but was still a bit hesitant to make such a big purchase when I had never even cooked with these things before (although I am happy to say that, after the success of these Candy Cap Waffles, I would easily make that investment so I could have them for breakfast every weekend morning from here to eternity.)

It wasn’t until the hubs and I took another trip up to Napa a couple of months later and visited the new Culinary Institute of America site at Copia that I truly discovered what I knew I had been looking for to embark on my candy cap mushroom culinary journey: candy cap sugar!!! That’s right, the cute little store at the CIA was selling sugar that was already infused with small flecks of dried candy cap mushrooms. It started perfuming our car with that heavenly scent of maple syrup as soon as we started driving north to our accommodations for the night. I couldn’t wait to get back in the kitchen and use it!

Candy Cap Waffles with Sauteed Maple Apples and Whipped Cream | CaliGirlCooking.com

But if you can’t find any candy cap sugar in your neck of the woods (or don’t feel like ordering it here), have no fear, you can easily make your own! Simply get your hands on some dried candy cap mushrooms (like these ones you can get on Amazon) and mix them with ohhhh, about ½ cup to a cup of sugar in an airtight container. Let the ingredients sit and get to know each other for a day or so and you’ll be ready to whip up some Candy Cap Waffles with Sauteed Maple Apples and Whipped Cream just in time for the weekend.

And after some brainstorming and messaging back and forth with some other culinarily adventurous friends, I settled upon these Candy Cap Waffles with Sauteed Maple Apples and Whipped Cream. I’m so glad I did. To be fair, this recipe is nearly identical to a Belgian waffle recipe my mom passed down to me at my cooking-themed bridal shower last year, and yet another thing that has been on my “to-make” list for way too long. I mean, we even got the fancy shmancy Belgian waffle maker to go with it!

It’s not a quick-and-easy recipe, yet it’s not difficult, more just a little time consuming. This is mostly due to the fact that you separate the egg yolks and whites and fold in the stiffened whites at the very end of the batter-making process to yield an incredibly light yet moist flavor. That being said, if you find yourself up early one morning or able to tide the troops over with some fresh fruit or cartoons for a later breakfast, this recipe is TOTALLY worth it.

Candy Cap Waffles with Sauteed Maple Apples and Whipped Cream | CaliGirlCooking.com

The only change I made to my mom’s recipe to make these Candy Cap Waffles was subbing in the candy cap sugar for the regular amount of sugar called for. It’s only two tablespoons, but that’s all you need to really make that signature maple flavor pop (and make your house smell like breakfast for a good couple of days.)

Oh, and then there are the sautéed maple apples and fresh whipped cream, which you probably shouldn’t skip out on. You see, I figured that since the waffles would already taste like maple syrup, they might need a little more of a three-dimensional topping than just MORE maple syrup. To me, there’s hardly anything better than warm, cinnamon-y sautéed apples gracing the top of a baked breakfast item, so that was an easy solution for me. And whipped cream, well, you’ve just got to!

Once you have the batter made, you’ll be turning out waffles as quickly as your waffle maker’s light turns from red to green. If you’re cooking for a crowd and want to serve everyone at once (including yourself,) simply preheat the oven to 200 degrees Fahrenheit and throw the waffles in, right onto the oven rack, to stay warm while you cook the rest. Be sure not to place them on a baking sheet or paper towel, as this will make them soggy, and no one wants a soggy waffle!

I might also take this opportunity to mention that, conveniently, there is a very special holiday coming up this weekend that perfectly warrants a big batch of these. I mean, what mom wouldn’t want a heaping plate of Candy Cap Waffles with Sauteed Maple Apples and Whipped Cream placed in front of her on Mother’s Day morning?

Candy Cap Waffles with Sauteed Maple Apples and Whipped Cream | CaliGirlCooking.com

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Candy Cap Waffles with Sauteed Maple Apples and Whipped Cream | CaliGirlCooking.com
Print
Candy Cap Waffles with Sauteed Maple Apples and Whipped Cream
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
 

Belgian waffles get an elevated twist with the addition of candy cap mushroom-laden sugar, sauteed maple apples and homemade whipped cream.

Course: Breakfast
Servings: 4 waffles
Author: CaliGirl Cooking
Ingredients
For the waffles:
  • 1 cup cake flour
  • 1/2 cup all-purpose flour
  • 2 tablespoons candy cap sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 cups sour cream
  • 3 eggs, separated, at room temperature
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
For the apples:
  • 2 tablespoons butter
  • 3 Fuji apples, sliced
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
For the whipped cream:
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
Instructions
  1. First, make the waffle batter. In a large bowl, sift together both flours, the sugar, the baking powder and the baking soda. Set aside.

  2. In a separate mixing bowl, whisk together the sour cream, egg yolks, butter and vanilla.

  3. Add the wet ingredients to the dry ingredients and stir gently until a lumpy batter forms.

  4. In a separate, small mixing bowl, using a hand mixer, whip the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no streaks remain. Let batter sit while you make the sautéed apples and whipped cream.

  5. To make the apples: melt the butter in a medium saute pan over medium heat. Add the apple slices, cinnamon and maple syrup and saute until the apples are crisp tender, approximately 8-10 minutes. Turn heat to low and set aside.

  6. In the bowl of a stand mixer (or using a clean hand mixer) combine the whipping cream and vanilla extract. Beat on high until a whipped cream forms. Place in refrigerator while you are making your waffles.

  7. Scoop approximately ¾ cups of the batter (depending on the size of your waffle maker) onto a preheated waffle iron and cook according to the iron’s directions. 

  8. If you’d like to serve everyone at once, place waffles directly onto the rack of a 200 degree preheated oven to keep warm while you make more. Remove right before serving. 

Recipe Notes
  • You can purchase the same candy cap sugar that I used here.
  • If you'd like to make your own candy cap sugar, simply purchase candy cap mushrooms from Amazon here, dice them up finely and add them to regular granulated sugar. Let sit for at least a day before using.

Candy Cap Waffles with Sauteed Maple Apples and Whipped Cream | CaliGirlCooking.com

Banana Bran Muffins

Who’s ready for some wholesomeness in their life??

Banana Bran Muffins | CaliGirlCooking.com

I sure am! Well, in about two days when we’re back from our Italy vacation, that is. At which point I completely intend to fill our kitchen with healthy(-ish) dishes with good-for-you ingredients, like these Banana Bran Muffins!


Okay, to be fair, these muffins do have lots of wholesome ingredients, but I’d be lying if I said they were completely healthy. Sure, they still have sugar, white flour and eggs, but they also have not one but TWO types of bran cereal and bananas, so there’s our balance right there. And let me tell you, if you’re looking for a little more roughage (aka fiber) in your diet, Banana Bran Muffins are the answer!

Before I get to these muffins, though, let me fill you in a little bit on what we’ve been up to on our trip since my last post on Friday! On Saturday morning we caught the train to Venice, which was a pretty cool adventure all in itself. The train systems in Europe always amaze me because they are so sophisticated and make going from one city (or country!) to another sooooo easy. The US sure has a lot to learn from them.

Once we arrived in Venice, we caught a private water taxi to our charming AirBnB just south of the famous St. Mark’s Square. We’ve basically been eating our way through Venice ever since and I can’t wait to write all about it in a Travel Diaries post for you when we get back! We head home tomorrow and, although I’m sad to see such an amazing adventure with so many people I love come to an end, I am looking forward to getting back into a healthier eating routine after all of this indulgence! I’m thinking these Banana Bran Muffins will be the perfect segue to gently ease myself back into the groove.

Banana Bran Muffins | CaliGirlCooking.com

So, I told you a couple of weeks ago that I’ve been really enjoying resurrecting old family recipes and posting them here on the blog so that they exist forever and ever (I hope!) I made my Mom’s Peanut Butter Chicken a little while back, the perfect comfort food dish, and just the other week I shared my Dad’s tried and true recipe for Hot Cross Buns.

These Banana Bran Muffins are actually my take on a recipe from my husband’s side of the family. It’s one he’s brought up over and over again whenever we talk about family recipes we want to try and make for each other, and so the last time we were at his parents’ house this recipe card was one of the ones we snapped a photo of from his mom’s overflowing handwritten recipes box.

Banana Bran Muffins | CaliGirlCooking.com

The first thing I have to say about this recipe is: Don’t be scared by the very large amounts of ingredients (three cups of sugar??? Five cups of flour??) That’s because this recipe makes a HUGE yield…we’re talking three dozen muffins, so just be sure you have a couple of really large mixing bowls to make your batter!

Banana Bran Muffins | CaliGirlCooking.com

And the great news is, once you make the batter, you can either keep it in the refrigerator for up to six weeks (can you believe it?) OR you can bake off all of the muffins (as I did) and freeze them in batches for future consumption. Up to you!

The main (really only) change I made to my mother-in-law’s original Bran Muffin recipe was adding mashed banana in place of the ½ cup of shortening called for. I figured this would help make the muffins a leeeetle bit healthier and it certainly made them nice and moist! Of course, after I’d made them, my husband informed me that his mom would sometimes sub in applesauce for the shortening, so there’s another option as well!

Oh, and if you’re not sure where to find both types of bran cereal, just hit up your local Trader Joe’s! Here’s a picture of both types mixed together below ↓

Banana Bran Muffins | CaliGirlCooking.com

Basically, these Banana Bran Muffins don’t take any longer than regular muffins to make, and once you do make them you’ll have enough to last you at least a month or two. If that doesn’t sound like the perfect semi-healthy baked good to you, I don’t know what will.

Banana Bran Muffins | CaliGirlCooking.com

And with that, I’m signing off for the day and off to explore more of the magical city of Venice! Be sure to follow along on my Insta stories for all the fun! Xo

Banana Bran Muffins | CaliGirlCooking.com
Print
Banana Bran Muffins
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

These easy-to-make muffins are incredibly delicious and full of plenty of wholesome ingredients like bran cereal and ripe banana. 

Course: Breakfast
Servings: 3 dozen
Author: CaliGirl Cooking
Ingredients
  • 2 cups whole bran cereal
  • 2 cups boiling water
  • 3 cups sugar
  • 1/2 cup mashed banana (about 1 banana)
  • 4 eggs, beaten
  • 1 quart buttermilk
  • 5 cups flour, sifted
  • 4 cups bran flakes
  • 5 teaspoons baking soda
  • 2 teaspoons salt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Prepare as many cupcake tins as you have (ultimately you will need three dozen, but you can always reuse the pans) by either spraying them with nonstick cooking spray or lining with cupcake liners.

  2. In a medium bowl, pour boiling water over whole bran cereal. Let stand while you prep the wet ingredients.

  3. In a large mixing bowl, beat together the sugar, banana, eggs and buttermilk. Add the whole bran that you’ve been soaking in the hot water. 

  4. In a separate large mixing bowl, combine the flour, bran flakes, baking soda and salt. Stir in the wet ingredients and continue to stir until no lumps of flour can be seen. The batter will be very thick and will thicken even more as it stands.

  5. Scoop batter into cupcake pans and bake in 350 degree oven for 25 minutes, or until a cake tester inserted into the center comes out clean. Remove and let cool in pan for 5-10 minutes before transferring to a rack to cool completely.

Recipe Notes

You can bake off all of these muffins at once and freeze them in batches, or you can keep the batter covered in the refrigerator for up to six weeks to bake off when needed.

Banana Bran Muffins | CaliGirlCooking.com