Your Guide To Baking Up A Storm This Season, With California Walnuts

Everybody knows, baking is synonymous with the winter season. At this time of the year, most kitchens are filled with the heavenly aroma of baking bread and melting chocolate. People bring out their baking essentials and try their hand at cakes, pies, tarts, muffins and more.

As you prepare to bake, how about trying something new? We’ve put together a list of the most decadent goodies that you can bake this season, but with a twist. All of our recipes are laced with the added goodness of California walnuts. Not only do these nuts provide great texture to any dish, but they are also tasty, uniquely versatile, and are an easy choice with nutrients to support your overall well being.

So, what are you waiting for? Take a quick look at these delicious recipes and get baking!

Walnut Chocolate Peppermint Bundt Cake


For Cake

  • 1 cup water
  • 1 cup butter
  • 1/2 cup unsweetened cocoa powder
  • 2 1/4 cups sugar
  • 1 teaspoon peppermint extract
  • 3 eggs
  • 2 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 cup California walnut halves and pieces

For Chocolate Peppermint Truffle Glaze

  • 1/3 cup dark chocolate chips
  • 3 tablespoons butter
  • 2 tablespoons milk
  • 1/2 teaspoon peppermint extract


  • 1/2 cup coarsely chopped California walnuts
  • 1/2 cup crushed peppermint candy


  1. Preheat the oven to 180°C. Lightly butter a bundt pan, then dust with flour or cocoa powder. Turn pan, tapping as you turn, to coat the pan on all sides; tap out excess.
  2. Melt together butter, water, and cocoa powder in a small saucepan, over low heat, whisking until smooth; let cool.
  3. Transfer to the bowl of a mixer and lightly beat in sugar, extract, and eggs.
  4. Mix together flour, baking powder, salt, and baking soda in a medium bowl. Add about 1/3 of the dry ingredients to the chocolate mixture and beat on low speed to combine. Add half the buttermilk and beat again. Repeat steps ending with the flour mixture, mixing only until combined. Fold in walnuts.
  5. Spread in a prepared pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let cool, then invert onto a serving plate or platter.
  6. While cake bakes, melt chocolate, butter, milk, and extract together until smooth. Let cool slightly to thicken, then drizzle over the cake. Immediately sprinkle with walnuts and peppermint candies.

Candied Fruit Walnut Brioche Wreath


  • 450g strong white bread flour
  • 1 teaspoon sea salt
  • 7g sachet dried yeast
  • 50g caster sugar
  • 100ml whole milk
  • 5 medium eggs
  • 190g butter, diced and softened
  • 50g mixed peel
  • 75g California walnuts, chopped, plus 25g for sprinkling
  • 125g fig jam


  1. Place the flour in the bowl of a food mixer fitted with a dough hook and add the salt to one side, and the yeast and sugar to the other side. Mix all together with the dough hook.
  2. Heat the milk until it is just warm (but not too hot) and add to the flour with the mixer running on medium. Add 4 eggs, one at a time to the bowl and mix well after each addition. Mix for 10 minutes.
  3. Gradually add in the butter, a couple of cubes at a time until combined and the dough is very soft, this may take about 5 minutes. Scrape down the sides and add the mixed peel and walnuts until evenly distributed. Cover the bowl with cling film and leave in a warm place for 1½ – 2 hours until doubled in size, then place in the fridge for 1 hour.
  4. Line a large baking tray with baking parchment. Divide the dough into 8 even portions and roll into balls. Place in a circle on the tray with 1-2cm gap between each ball. Cover with cling film and leave for 30 minutes until doubled in size and the balls just join together.
  5. Meanwhile, preheat the oven to 180°C. Brush the brioche lightly with the remaining beaten egg. Finely chop the remaining walnuts and sprinkle over the brioche. Bake for 15-20 minutes until golden. Allow to cool slightly and serve the jam in a bowl in the centre of the wreath.

Walnut & Brie Puff Pastry Bites


  • 1 package of puff pastry
  • 220g brie cheese, thinly sliced
  • 2 tablespoons honey
  • 1 cup California walnuts, chopped
  • 1 cup dried cranberries
  • thyme and basil for garnish


  1. To begin, thaw out your puff pastry and preheat your oven to 180°C.
  2. Once your pastry is thawed up, unravel it and slice squares (about 6 per puff pastry). Poke holes throughout the pastry so it doesn’t puff up in the oven.
  3. Place on 1 slice of brie cheese, about 1 tablespoon chopped walnuts, and a handful of cranberries. Place in the oven for 30-45 minutes until the brie has melted, and the puff pastry is cooked through.
  4. Let cool. Drizzle on honey, top with raw walnuts, fresh cranberries, thyme, and basil.