Cheesy BBQ Garlic Bread

One week from Memorial Day means this cheesy goodness ↓

A close-up shot of easy, five-ingredient Cheesy BBQ Garlic Bread.

And this cheesy goodness goes by no other name than (somewhat obvious): Cheesy BBQ Garlic Bread! I’ve been wanting to make this perfect cookout accompaniment for quite some time now, and I figured what better time to do so than for the holiday weekend that basically kicks off summer!


And I’m not stopping there. That’s right, this week I’ll be bringing you all kinds of fun BBQ-friendly dishes to get you loaded up with recipes before the hubs and I skip town and head up to Tahoe for a much needed getaway with a few of our close friends. My hubby’s birthday happens to be on Memorial Day this year so we thought, what better way to celebrate than at one of our favorite places with some of our favorite people? We’re keeping it fairly low-key, though, with a spa day penciled in and surely lots of time just relaxing around the house and catching up! I hear there may still even be snow there, which would be pretty cool.

Sorry, just a little digression, because what I’m really here to talk about is this Cheesy BBQ Garlic Bread. I’m very happy to report that it turned out just every bit as good as I had imagined. And it’s so easy! We’re talking about FIVE ingredients and FIVE minutes on a high heat grill (or under the broiler.) That’s it!

Looking down on a delicious loaf of ooey-gooey Cheesy BBQ Garlic Bread.

Of course, if you wanted to be really adventurous, you could whip up your own BBQ from scratch, but if your household is anything like ours, you probably have at least a bottle or two of your favorite premade stuff hanging around your pantry or refrigerator.

I was lucky to have some of the Sweet ‘n Spicy BBQ Sauce from Montana Mex on hand (thanks, Eduardo!) and decided to give it a spin for this recipe. If you haven’t heard of Montana Mex or Chef Eduardo Garcia, it’s about time you did. (Sorry, just another little digression and, no, this is not sponsored! I truly was just incredibly impressed by Eduardo’s story so I wanted to share it here.)

Every year, Chris and I are lucky enough to attend some of the Santa Barbara International Film Festival’s events through his company’s sponsorship connections. When we heard we’d be getting tickets to the opening film this year and what the film was about, I have to admit I was a LOT more excited than I had been for the films being screened in previous years.

Charged is a film about Chef Eduardo Garcia’s survival and inspiring recovery from being charged with 2400 volts of electricity while out hiking in the woods one afternoon. Although not for the faint of heart, the film is full of Eduardo’s unwavering positivity in the face of adversity and perseverance through some very challenging obstacles.

We were lucky enough to get to chat with him after the film, and I was honored when he offered to send me a box of his company’s products. Chef Eduardo founded Montana Mex after he became frustrated with so many of the Mexican food products available here in the United States that were laden with chemicals and preservatives. So he and his business partner set out to make a line of Mexican-inspired condiments without all of the gunky stuff. Which you know is right up my alley!

A close-up shot of gooey and delicious Cheesy BBQ Garlic Bread.

Charged won’t be released to the general public until September (at which time you most definitely need to go see it), but if you come across any film festivals that might be airing it before then, GO! If you like inspiring stories, survival and food, you will not be disappointed.

Eek, ok! Let’s get to this Cheesy BBQ Garlic Bread. Good thing it’s so easy to make because I have been rambling for far too long already and I’m sure we all have more important things to be doing on a Monday morning.

So here’s what we do: We start with a huge loaf of fresh, crusty bread. A pain rustique or ciabatta (something with lots of little air pockets in the dough) would be ideal here. We want lots of nooks and crannies for all of the butter, garlic and BBQ sauce to ooze into.

The beginning stages of making Cheesy BBQ Garlic Bread - slather on butter, BBQ sauce and fresh garlic!

We slice the bread long-ways for maximum surface area, then start slathering on the good stuff – first butter, the BBQ sauce and garlic, then cheese. Because this BBQ garlic bread is CHEESY.

The second step to make Cheesy BBQ Garlic Bread - slather it with cheese!

Throw the loaf halves onto the grill (if you have space to spare) or pop them under the broiler and you’ll have delicious Cheesy BBQ Garlic Bread in as little as five minutes. If that’s not the perfect cookout side dish, I don’t know what is!

Another close-up of this ooey-gooey delicious Cheesy BBQ Garlic Bread!

A close-up shot of easy, five-ingredient Cheesy BBQ Garlic Bread.
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Cheesy BBQ Garlic Bread
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Not your average garlic bread! This version is loaded with zesty BBQ sauce and smothered in melted cheese, the perfect BBQ side dish!

Course: Side Dish
Author: CaliGirl Cooking
Ingredients
  • 1 loaf fairly flat, crusty bread (such as ciabatta or pain rustique,) sliced in half lengthwise
  • 4-6 tablespoons melted butter (depending on how large your loaf of bread is, mine was pretty big)
  • 1/2 cup of your favorite BBQ sauce
  • 8 cloves garlic, peeled and minced
  • 2 cups shredded Asiago cheese (or Parmesan, or your favorite cheesy bread cheese!)
Instructions
  1. Place halves of bread cut side up on a large baking sheet lined with aluminum foil. If using the grill, turn it on high and let it begin warming up. If using the broiler, turn it on high to preheat.

  2. Spread melted butter evenly onto loaf halves, then do the same with the BBQ sauce.

  3. Sprinkle on the minced garlic and then cover the loaf halves evenly with the shredded cheese. 

  4. If using the grill, place the bread (topping side up) directly onto the grates. If using the broiler, keep the bread on the baking sheet and place in the oven. Cook for approximately 5 minutes, or until cheese is melted and bubbling and edges of bread are browned. Let cool slightly before slicing and serving.

Cheesy BBQ Garlic Bread | CaliGirlCooking.com

Minty Watermelon Strawberry Refresher

The best of both worlds!

Minty Watermelon Strawberry Refresher | CaliGirlCooking.com - The perfect cocktail OR mocktail for late spring celebrations like Mother's Day and Memorial Day.

In multiple senses of the words 😉 I’m super excited to bring you this Minty Watermelon Strawberry Refresher today for a couple of reasons:

  1. It can be made virgin or alcoholic – you choose depending on your situation or personal tastes.
  2. It combines some of my favorite spring produce (strawberries!) with some of my favorite summer produce (watermelon!)

If those aren’t the perfect excuses for Mother’s Day, Memorial Day and beyond, I don’t know what would be!

I first made this incredibly refreshing beverage for our monthly SB Foodie Gals meetup we had a couple of weeks ago at the Santa Barbara Mission. I love when we host our meet-ups at the Mission because we do them picnic potluck-style…everyone brings blankets, wine, cheese, cookies, you name it, and we relax and chat about our recent trials and triumphs goals for the future, etc. I feel so lucky to have met such a great group of local gals that share so many of my same passions and ambitions.

We were all sipping on this Minty Watermelon Strawberry Refresher, that I had totally made off-the-cuff and with no intention of sharing it on the blog, but after receiving so many rave reviews from the gals and requests for the recipe, I decided I better recreate and share it so everyone can make it for all of their celebrations this weekend!

Minty Watermelon Strawberry Refresher | CaliGirlCooking.com - An icy glass of one of the most refreshing cocktails or mocktails you'll ever taste. Incredibly easy to make with all fresh ingredients. The perfect drink for Mother's Day!

I love making drinks with watermelon because you can easily “juice” it without a juicer (because unfortunately neither our kitchen nor our budget can handle one right now.) And when I say “juicing,” I mean whirring it up in a blender (with some fresh strawberries, in this case) and then passing the mixture through a fine sieve to remove any seeds or other things that didn’t break down during the pureeing process. Sure, it takes a tiny but of extra time, but the deliciously thirst-quenching result is soooo worth it.

So, I mentioned the watermelon and the strawberry, but there are a few other ingredients that take this Minty Watermelon Strawberry Refresh from “just juice” to over-the-top. We’re lucky enough to have a ton of wild mint growing in our backyard (which also happens to be about the only thing we can keep alive back there) so I threw a big handful into the mix to give the drink an extra hit of flavor. I also added some fresh lime juice to balance out all the sweetness, as any cocktail or mocktail should have.

And last, but not least, the big question: to make it alcoholic or not to make it alcoholic? This is totally up to you! It will taste REALLY good either way you try it. For the non-alcoholic version, simply add sparkling water or club soda. To booze things up, simply use sparkling wine in lieu of the soda! And, if you can’t decide, you can always break the juice into two batches and add club soda to one and sparkling wine to the other. See, so easy!

Minty Watermelon Strawberry Refresher | CaliGirlCooking.com - These refreshing drinks with fresh strawberry and watermelon can be made alcoholic or non-alcoholic and are the perfect drink for summer holidays!

I am personally becoming quite a pro at making this Minty Watermelon Strawberry Refresher (and subsequently cleaning out our local TJ’s of most of their strawberries and watermelon,) so I think I am definitely going to have to whip up a batch for the weekend. We’re headed over to my brother and sister-in-law’s house for a BBQ on Sunday and I know it will go over well with both the kids and adults alike. 🙂

I hope you all have a wonderful weekend celebrating all of the beautiful mothers in your life! Xo

Minty Watermelon Strawberry Refresher | CaliGirlCooking.com - The perfect cocktail OR mocktail for late spring celebrations like Mother's Day and Memorial Day.
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Minty Watermelon Strawberry Refresher
Prep Time
20 mins
 

This refreshing drink filled with fresh watermelon and strawberries can be made into a mocktail OR cocktail. The perfect sipper for spring and summer occasions! 

Course: Drinks
Author: CaliGirl Cooking
Ingredients
  • 8 cups cubed watermelon (about 1 baby watermelon)
  • 3 cups hulled strawberries
  • Juice of 1 lime
  • 10-12 fresh mint leaves
  • 2 cups chilled club soda or sparkling wine
Instructions
  1. Combine watermelon and strawberries in a blender and puree until no chunks remain. 

  2. Place a fine mesh sieve over a wide-mouthed pitcher and, in batches, slowly pour the watermelon mixture through to strain. To speed up the process, use a pestle or some other utensil to help push the mixture through the sieve more quickly. It took me about 4 sieve-fuls to get through the entire batch of juice from the blender.

  3. Remove sieve from pitcher and add lime juice and mint leaves. Stir to combine and refrigerate for at least a half hour. Add chilled club soda or sparkling wine right before serving. Serve over ice or neat, up to you!

Minty Watermelon Strawberry Refresher | 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
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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
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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

Frozen Watermelon Peach Margaritas

Happy Cinco de Mayo!

Frozen Watermelon Peach Margarita | CaliGirlCooking.com

Or as those of you who love cocktails as much as I do may call it, Cinco de Drinko! I am beyond stoked to bring you today’s cocktail because (a) it is only the second frozen cocktail I’ve ever posted on the blog (second only to this delicious Frozen Cantaloupe White Wine Sangria, which would also be perfectly fitting for this occasion) and (b) it is the ultimate spring-summer hybrid, so perfect for this time of year! Yes, this Frozen Watermelon Peach Margarita I’m sharing with you today is so refreshing and tasty, you’re going to have to seriously pace yourself because you’re just going to want to be drinking these non-stop today and all through the weekend.


Unfortunately, seeing as I’m busy learning and hobnobbing with the big names at the Everything Food Conference in SLC today, I won’t be able to enjoy any of these for this festive holiday, but I’m sure I’ll be able to find some way to celebrate, and there will be plenty of time to enjoy a Frozen Watermelon Peach Margarita down the road as the weather gets even warmer in sunny California!

And since I won’t be making my normal rounds to all of the Mexican restaurants/bars with the hubs and his work crew this year, I’m dying to live vicariously through all of you. Tell me, what fun things are you up to today to celebrate? I’ll probably even be jealous if your plans amount to no more than making huge vats of Kimchi Bacon Guacamole and Spicy Homemade Salsa (and maybe some Frozen Watermelon Peach Margaritas?) and enjoying them in front of the TV in the comfort of your own home. Ain’t no shame in that game and you’ll probably find me doing the same once I’m done with the conference for the day.

Frozen Watermelon Peach Margarita | CaliGirlCooking.com

So, about this Frozen Watermelon Peach Margarita, there’s really nothing genius about it, just a whole lot of really fantastic flavor. Now, I’m not one for frozen drinks that are made “frozen” by a heavy scoop of ice, as I find this just makes them incredibly watered down as they melt. Instead, I prefer to freeze my fruit (or any other solid ingredients you’ll be using) so it both makes the cocktail icy but also imparts a whole lot of flavor whether you drink it all right away or want to nurse it a bit (which is always a good idea with tequila!) That being said, I froze both the watermelon (seedless, mind you) and peaches before adding them to the blender with all of the other ingredients.

And speaking of “all the other ingredients,” we’re talking the classics that you see in just about every margarita recipe. So tequila, Cointreau and lime juice. Like I said, nothing fancy! I want to keep this as easy as possible for you so you have no excuse to whip some of these up because they are sooooooo tasty.

Frozen Watermelon Peach Margarita | CaliGirlCooking.com

Throw all of the ingredients in a blender and pour into frosty margarita glasses. Maybe garnish with a lime wheel and/or give those glasses a salt rim if you’re feeling fancy (or need some sodium in your life…haha!) No judgment here. These recipes are for YOU.

Speaking of, I’m working on my summer content calendar right now and would love to hear from you regarding what you’d like to see more (or less of) on the blog in the coming months, anything you’ve really enjoyed that I posted, any other topics you’d like me to cover more of (traveling, eating out, or working out, for example,) etc.  After all, this blog would be nothing if it weren’t for all of you lovely readers out there 😉

I hope you have a fun, fabulous and safe Cinco de Mayo, filled with plenty of Frozen Watermelon Peach Margaritas!! Xo

Frozen Watermelon Peach Margarita | CaliGirlCooking.com

Frozen Watermelon Peach Margarita | CaliGirlCooking.com
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Frozen Watermelon Peach Margarita
Prep Time
5 mins
 

This fun frozen cocktail is the perfect spring-summer hybrid, with both watermelon and peach amping up your everyday margarita flavors.

Course: Drinks
Servings: 2 cocktails
Author: CaliGirl Cooking
Ingredients
  • 8 ounces frozen peach slices
  • 8 ounces frozen seedless watermelon chunks
  • 4 ounces tequila
  • 2 ounces Cointreau q
  • 1 ounce fresh lime juice
Instructions
  1. If you like your margaritas with salt, rim two chilled margarita glasses with lime juice and salt before preparing the cocktails. Combine all ingredients in a blender and puree until smooth. Pour into two chilled margarita glasses, whether with salt or without. Garnish with a lime wheel, if desired.

Frozen Watermelon Peach Margarita | CaliGirlCooking.com