In the world of breakfast pastries, the pop tart – along with its cousins the toaster strudel and toaster pastry, is in a kid-friendly category all on its own. This Homemade Apple & Prune Pop Tart recipe takes the hand pie-for-breakfast from it’s stale, boxed history into a fresh, flavorful new day. Try it with your favorite buttery pie crust or store-bought to save some time – either way, we’re pretty sure you won’t go back to the box. And you might not want to share with the kids.

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When we saw Allison Robicelli’s recipe for Rice Pudding Cheesecake Pie, we knew we had to give it a try. Her version was amazing, but missing a little something. Honestly, what good is rice pudding without a bit of cinnamon, vanilla, and dried fruit? Exactly. So we added a little spice and some California Prunes, and created Diner-style Ride Pudding Cheesecake (aka perfection). Think rice pudding cake sounds a little out there? Consider that the Italians have been serving up both savory and sweet versions of torta di riso – a cake made of rice and custard on a crust of crushed cookies or bread crumbs – for decades.

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What’s a prune farmer’s favorite way to eat prunes? Well, for the Mitchell family, the choice is easy: this Old-Fashioned Prune Cake recipe takes the (ahem) cake. A soft, prune-studded spice cake is covered in a buttery-sweet glaze that has everyone going back for another slice (or two.)

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Plain old cinnamon rolls can step aside. These fluffy buns are loaded with toasted pecans and chunks of California prune and topped with a glossy, buttery, sticky glaze for beyond-bakery flavor. This Incredible Pecan Sticky Bun recipe is definitely the way to take your breakfast-baking game to the next level.

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Incredibly light, airy chocolate crepes are layered with a chocolate cream filling that is sure to win fans. The richly flavored chocolate crepe batter is made easily in the blender – this Decadent Chocolate Crepe Cake recipe by Meg van der Kruik of This Mess Is Ours is definitely easier than it looks!

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Chef Kate Ramos shared a version of this traditional holiday sweet that was loaded with California grown prunes and nuts in a cooking class, and we were hooked. Serve this homemade panforte as a treat by itself, or add it to a cheeseboard for a sweet option that pairs beautifully with cheese and fruit, wine or coffee. Since this panforte recipe is naturally gluten-free, it’s something everyone can enjoy.

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