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

Hot Cross Buns

Buns for dayzzzzzz.

Hot Cross Buns | CaliGirlCooking.com

I told you this week was going to be all about the Easter prep, and today I’m definitely not going to disappoint with these Hot Cross Buns. This is yet another family recipe that I’ve successfully transcribed from my Dad’s improvisational ways, and let me tell you, I’m so glad I’ll now have this recipe in my back pocket whenever springtime rolls around.


I’m not really an expert on Hot Cross Buns, except for the fact that they’re incredibly hard to find good store- or bakery-bought versions of. When I lived at home (or would come home to visit for Easter when I lived away) we went through way too many years wasting our time trying to find “just the right” version at one of our local bakeries or grocery stores. Problem was, they were never as good as we imagined, or as we imagined we could make them. Leave it to my Dad to solve that problem, and solve it he did.

Hot Cross Buns | CaliGirlCooking.com

What I love about Hot Cross Buns is that there are so many iterations of them. You can spice the dough (as I do in this recipe) or leave it really basic and buttery. You can add in the classic fruit cake mix to liven things up a bit, or you can leave it simpler with raisins studding the dough, or nothing at all. For the icing, you can tint it the classic yellow hue with food coloring or simply allow the sweet topping to take on whatever natural color it gets from your icing ingredients. Long story short, just about any person out there can find a Hot Cross Bun recipe that they want to make over and over again, year after year.

For my own sake, I hope you find this recipe for Hot Cross Buns so enjoyable that they become an annual tradition in your household. After all, there’s nothing like a warm, buttery, icing-topped carb-bomb to start your Easter morning off right 😉

Hot Cross Buns | CaliGirlCooking.com

In fact, I may need to pack a few of these in Ziplocs for our ride to the airport on Sunday. If we can’t have our usual Easter meals and festivities due to travel, we might as well get our Easter treats in wherever we can!

I’m not going to sugar-coat it (haha, you see what I did there?) but these buns do take a little bit of time to make, definitely not for their difficulty level, but simply because they go through the standard double rise you do with most yeast breads. That being said, a little bit of planning goes a long way, and I can guarantee that once you practice the recipe one time through, it will get easier and easier every time.

I speak from experience since I had a little blonde moment the first time I made these and forgot to add the butter to the dough. Good news was, the Hot Cross Buns turned out to be gorgeous-looking. Bad news was, they were suuuuppper dry and didn’t taste nearly as good as they looked. And because I hate wasting any food, I simply proceeded to load up that first batch of Hot Cross Buns with butter every time I wanted to eat one, and I probably ended up consuming way more butter than I would have if I had just included in the recipe in the first place. Hey, we all learn from our silly mistakes!

I’m happy to report that no silly mistakes were made the second time I gave this recipe a whirl, and I was able to whip up perfectly composed Hot Cross Buns in almost no time flat.

Hot Cross Buns | CaliGirlCooking.com

What I love about these Hot Cross Buns is that, once you get through the whole double rise process, you bake them off and they’re ready to devour in just 15 minutes (well, 25 minutes if you allow time to cool and frost them.) That means that you don’t have to wait too long to enjoy after their magnificent smell starts wafting through the house!

Although I personally didn’t try it, I’d bet you could easily adapt this recipe to make the second rise an overnight one. That way, all you need to do in the morning before breakfast is pull the buns out of the refrigerator, give them their little crosses and egg wash, and pop them in the oven. I may try this the next time I give these a whirl (undoubtedly in the very near future) but if you try it in the meantime, let me know how it goes!

Hot Cross Buns | CaliGirlCooking.com

I’m signing off to go get myself a bit more organized for our trip, but Happy Humpday! You deserve to celebrate with some Hot Cross Buns 🙂

Hot Cross Buns | CaliGirlCooking.com
Print
Hot Cross Buns
Prep Time
2 hr 10 mins
Cook Time
15 mins
Total Time
2 hr 25 mins
 

A family recipe for this classic springtime baked good - a buttery dough studded with plump raisins, topped with the perfect touch of icing.

Course: Breakfast
Servings: 1 dozen
Author: CaliGirl Cooking
Ingredients
For the buns:
  • 1 packet active-dry yeast
  • 1/2 cup milk, warmed to "bathtub temperature" (I heated mine up for 30 seconds in the microwave and it turned out perfect)
  • 2 tablespoons sugar
  • 2 eggs, room temperature
  • 1/4 cup butter, melted
  • 1/4 teaspoon salt
  • 2 1/3 cups flour, divided
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup raisins (or fruit cake mix, if you prefer)
  • 1 egg white
For the icing:
  • 2 tablespoons butter, melted
  • 1/2 cup powdered sugar
  • 1/2 teaspoon milk
  • 1/2 teaspoon fresh lemon juice
Instructions
  1. Combine the yeast and warm milk in the bowl of a stand mixer fitted with a dough hook and let sit for 5 minutes to allow the yeast to activate.

  2. Add sugar, eggs, butter and salt to the yeast mixture and beat to combine. You may want to use a whisk for a few seconds to break up the egg yolks since the dough hook doesn’t do a great job of it.

  3. In a small mixing bowl, sift together 1 cup of the flour and the cinnamon, nutmeg and cloves. Add this to the mixture in the stand mixer along with the raisins and beat on medium-low until flour is well-incorporated.

  4. Scrape down the sides of the stand mixer and add additional 1 1/3 cups flour. Once again turn the mixer on medium-low and mix until a sticky dough forms. Remove the bowl from the mixer, cover with a damp hand towel, and place in a warm place to rise for about an hour, or until doubled in size. 

  5. Punch down dough and turn out onto a lightly floured surface. You may also need to coat your hands with a bit of flour to keep the dough from sticking to them. Cover the dough once it’s turned out and let it rest for 10 minutes.

  6. Divide the dough into 12 equal pieces and roll each piece into a ball. Place the balls on a cookie sheet lined with parchment paper, cover and let rise for another hour.

  7. Preheat the oven to 350 degrees Fahrenheit. Using kitchen shears, cut a cross in the center of each bun, then brush with egg white. Place in oven and bake for approximately 15 minutes, or until the tops of the buns have turned golden and bread sounds fairly hollow when tapped. Remove from oven and let cool.

  8. While buns are cooling, prepare the icing. In a small mixing bowl, whisk together all of the icing ingredients. Transfer to a piping bag (or Ziploc) and then snip off the tip. Using the crosses you cut into your buns before baking as a guide, make a cross on each bun. Enjoy as soon as possible!

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!

Hot Cross Buns | CaliGirlCooking.com

Herbed Carrot Galette

My Easter cooking is in full swing!

Herbed Carrot Galette | CaliGirlCooking.com

I’m getting in all of the Easter-y dishes I can now since we’ll be on an airplane to Italy on Easter Sunday, and I just can’t pass up all of the delicious dishes I’ve been dying to make for the holiday, like this Herbed Carrot Galette!


Seriously, if we were having any sort of Easter brunch, this galette would be the star of the menu. It starts with a buttery, flaky crust that is graced with a creamy herb-studded mascarpone, all topped with shallots, garlic, thinly-shaved carrots and even more herbs. I mean, can we really go wrong? I think not.

I’ve been itching to make my own take on a galette ever since I was inspired by my gal Becky at Baking the Goods. She made a delicious Ricotta, Potato and Spring Pea Galette for our Spring Fling Brunch last month, and it was seriously the perfect addition to the menu. So when I found myself with a whole bag of leftover carrots after some recipe testing one day, I decided this would be the best way to put them to use.

Herbed Carrot Galette | CaliGirlCooking.com

People often ask me how I keep coming up with recipe ideas and, truthfully, it’s never been a problem for me. I keep a running list of ideas on Google drive and Evernote, and just add ideas as I come up with them. Travel often provides a ton of inspiration for me, as do foodie magazines like Bon Appetit and Food & Wine. Also, family! I still have a ton of recipes I’m working on transcribing from the old family archives, and now I have my husband’s family recipes to work on as well.

Other times, I’m simply inspired to make something by what I have in my refrigerator that might otherwise go to waste, like those carrots. I had actually bought them as a prop for some food photography, but I’m certainly not one for wasting any sort of food. Now I have this Herbed Carrot Galette to thank for that!

Herbed Carrot Galette | CaliGirlCooking.com

Seriously, though, this thing is pretty much to die for. It’s certainly not for the faint of heart (or the incredibly health-conscious) but, hey, it’s the holidays! We deserve to let loose every now and then.

The incredible richness of the dish starts with a basic pate brisee dough for the crust. You can really use whatever pie or quiche dough recipe you prefer, just be sure not to use one that is heavily sweetened as we are making a completely savory dish. I turned to my good ol’ Bouchon Bakery cookbook for my recipe because, let’s face it, Thomas Keller can do no wrong when it comes to tasty, buttery baked goods. I’m sometimes a bit intimidated to dive into the complexity of Keller’s baking world, but I was pleasantly surprised to find that his pate brisee recipe comes together much more quickly and painlessly than other pie dough I’ve whipped up in the past.

Herbed Carrot Galette | CaliGirlCooking.com

After the dough comes the toppings, and what better way to start us off than a creamy, chive-laden mascarpone spread. Again, incredibly easy. We’re talking dumping a healthy serving of freshly snipped chives, salt and pepper into a container’s worth of mascarpone, and stirring it up so you get all of that magnificent flavor in every single bite. But I couldn’t stop there with the cheese. Nope! I also sprinkled on some shredded fontina to add a sharp, salty kick to the mix. Not regretting it one bit.

Herbed Carrot Galette | CaliGirlCooking.com

After we’re done loading the galette with cheese, we can move on to the veggies.

I wanted this Herbed Carrot Galette to really pop with flavor, so I added sliced garlic and shallots to the mix with the thinly shaved carrots. Keeping everything thinly sliced ensures that it will all cook properly (and even get some lovely golden-brown color) in the amount of time it takes to bake off the crust.

Herbed Carrot Galette | CaliGirlCooking.com

I’m happy to report that it only takes about five minutes in the oven for the smell of this Herbed Carrot Galette to start wafting through the entire house. And it only takes another 40 or so minutes until the crust is golden-delicious enough for you to remove from the oven, sprinkle on some more fresh herbs, and enjoy to your heart’s content.

Herbed Carrot Galette | CaliGirlCooking.com

Now, I have one simple question to ask of you: Will all of you pleeeeease make this Herbed Carrot Galette in honor of me as part of your Easter menu?

Be sure to take photos and tag @caligirlcooking in any of your creations! Xo

Herbed Carrot Galette | CaliGirlCooking.com
Print
Herbed Carrot Galette
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hrs 5 mins
 

This savory galette showcases the best flavors of spring - crunchy carrots and fresh herbs complimented by two creamy, delicious cheeses.

Course: Main Course
Author: CaliGirl Cooking
Ingredients
  • 1 recipe pate brisee (I used the Bouchon Bakery cookbook recipe)
  • 8 ounces mascarpone
  • 1 tablespoon chopped fresh chives, plus more for garnish
  • 1/4 teaspoon salt
  • Pinch black pepper
  • 1 cup shredded fontina cheese
  • 2 garlic cloves, peeled and thinly sliced
  • 1 shallot, peeled and thinly sliced
  • 2 large carrots, shaved with a vegetable peeler or mandolin
  • 1-2 tablespoons olive oil
  • Sprinkle of salt and pepper
  • 1 egg, beaten
  • Chopped fresh oregano for garnish
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.

  2. Place pate brisee dough between two pieces of parchment paper and roll into a circle about 16-inches in diameter and ¼-inch thick. 

  3. In a small bowl, combine the mascarpone, 1 tablespoon chives, ¼ teaspoon salt and dash of pepper. Remove the top piece of parchment paper from the pate brisee and generously spread on the mascarpone, leaving about a 1 ½- to 2-inch border to fold the dough up and over the toppings.

  4. Next, sprinkle on the fontina cheese, then top with the garlic, shallots and finally, the carrots. Drizzle olive oil over top of the carrots and season lightly with salt and pepper. 

  5. Working your way around the perimeter of the galette, fold up the edges of the dough, allowing them to naturally pleat as you go around in a circle. If any pieces crack, simply pinch them back together.

  6. Keeping the galette on the bottom layer of parchment paper you originally rolled it out on, transfer to a large rimmed baking sheet. Using a pastry brush, brush the beaten egg over the exposed edges of the galette.

  7. Place the galette in the oven for 40-45 minutes, or until the crust has turned a lovely golden brown. Remove and let cool slightly. Sprinkle with additional chives and fresh oregano before serving.

Recipe Notes

You can purchase the Bouchon Bakery cookbook here.

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!

Herbed Carrot Galette | CaliGirlCooking.com

Orange Creamsicle Martinis (Dairy-Free!)

Spring has officially sprung.

Orange Creamsicle Martini | CaliGirlCooking.com

Which means that here in Santa Barbara we’re having days that are consistently in the 70’s temperature-wise which subsequently means my motivation to spend my days inside in the kitchen has tanked and all I want to do is head down to the beach and sip on Orange Creamsicle Martinis all day. Who’s with me?


In all seriousness, though, I am trying to be much more productive with my work days so I can take at least 40 minutes in the afternoon to go outside for a little walk around the neighborhood. I have noticed such a huge difference in my mood from just that little bit of Vitamin D. Plus, it smells insanely good outside right now with all of the flowers blooming. I have all of our windows open as we speak so I can catch that fresh spring smell whenever a little breeze comes through.

This changing of the seasons also has me brainstorming a bunch of spring-appropriate cocktails, and this Orange Creamsicle Martini is one of those. As I was leafing through one of my latest issues of Bon Appetit or Food & Wine (can’t remember which one at the moment,) I came across an article that was touching on some restaurants around the country that have come up with fun, inventive brunch cocktails. In other words: not your average mimosa.

Orange Creamsicle Martini | CaliGirlCooking.com

I can’t remember which restaurant it was, but one cocktail that was mentioned was an Orange Creamsicle concoction of some sort. This one was a bit more elaborate than the average home mixologist (including myself) might dare to embark upon, with things like heavy cream and egg whites being involved, but I couldn’t help but be intrigued and decided I wanted to come up with my own make-at-home version.

I couldn’t be happier with the results of my little experiment. This Orange Creamsicle Martini is one for the books. Plus, it has all the creamy flavor of the classic treat with absolutely NO dairy. That’s right folks, even my lactose-intolerant friends can enjoy this beauty!

Orange Creamsicle Martini | CaliGirlCooking.com

So here’s the scoop on how we get all of the delicious flavor with just four ingredients:

First, we all know I’m a fan of minimally processed ingredients, so I decided to make my own vanilla vodka rather than buying a bottle of that artificially flavored junk. This also meant that I could just take the amount of vodka I needed for two cocktails (the amount this recipe makes) and infuse that rather than having to invest in a whole bottle of vanilla-flavored stuff that may otherwise go unused.

Ready for the “big” (not-so-big) secret for how I made the vanilla-infuse vodka? It’s as simple as adding a half of a split vanilla bean to the called-for amount the night before you want to whip these Orange Creamsicle Martinis up. So, maybe tonight?

And that’s literally the hardest part. After you have your vanilla bean-infused vodka, simply shake it up with some orgeat and the freshest orange juice you can find. That’s it! Then just prepare yourself for an incredible flavor-bomb that will forever change the way you weekend brunch. Orange Creamsicle Martinis are not to be messed with.

Orange Creamsicle Martini | CaliGirlCooking.com

This would be the perfect cocktail for Easter brunch, Mother’s Day, or really any excuse you have to drink cocktails before noon. I mean, it’s loaded with Vitamin C, which practically makes it a health food, right?

Have a fantastic April weekend and check out some other fun brunch cocktail ideas below! Xo

Orange Creamsicle Martini | CaliGirlCooking.com
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Orange Creamsicle Martinis
Prep Time
5 mins
 

The perfect brunch cocktail for spring, this dairy-free martini tastes just like your favorite frozen treat with vanilla-infused vodka and fresh orange juice. 

Course: Drinks
Servings: 2 cocktails
Author: CaliGirl Cooking
Ingredients
  • 4 ounces vodka
  • 1/2 vanilla bean, split down the middle
  • 1 ounce orgeat
  • 8 ounces orange juice
  • Orange wheels for garnish (optional)
Instructions
  1. The night before you want to make your cocktails, place the vodka and vanilla bean in a Mason jar or other sealed container. Let soak overnight. 

  2. In the morning, remove the vanilla bean from the vodka. Add the infused vodka, orgeat and orange juice to a cocktail shaker filled ¾ of the way with ice. Shake vigorously for about 20 seconds.

  3. Strain the contents of the shaker into two martini glasses or coupes. Garnish with an orange wheel, if desired. 

Orange Creamsicle Martini | CaliGirlCooking.com

Here are some other fun brunch cocktails to try!