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-inspired dessert 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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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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This boozy swirled cheesecake tastes like a holiday celebration. Juicy prunes are first soaked in a heady mixture of spiced rum, orange zest and orange juice, puréed then swirled on top of a rummy cheesecake filling. As if that wasn’t perfection on its own, each slice is then topped with a rich, salted caramel sauce. It’s the cheesecake of your dreams. The water bath and extra cooling time in the oven ensure that the top of the cheesecake doesn’t crack, so make sure to follow those steps! By Alison Needham of A Girl Defloured.

 

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