Tag Archives: orange

Chocolate Crisps, 2 Ways

02 Tuesday Feb 2016

Posted by in Cookies, Desserts, Easy

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Chocolate Orange Crisps

Plan on every post on this blog starting with “When I was pregnant…” for awhile. Now that Quinn is out in the world and I’m feeling better, I want to try to post all the things I wanted to when I was too tired to do anything. You would think I would be saying that AFTER baby, but man, I’m convinced being pregnant was like having mono. No matter how little sleep I get I still feel better than the days I got home from work and could only manage eating a PB&J or cornflakes.

Speaking of cornflakes, I had a craving for a bowl of them when I was pregnant. That craving lasted for exactly one bowl. Of course, I bought the HUGE box of cornflakes. I don’t think any other cereal comes in a box so big. So…I’ve had some cornflakes I’ve been needing to do something with for way too long.

Chocolate Peanut Butter Crisps

What’s the best thing to do with cereal? Make it into something even more unhealthy, of course! I had so many cornflakes I was able to make 2 batches of chocolate crisps inspired by Ina’s “English Chocolate Crisps.” For the first batch, chocolate, orange, and cranberry were perfect together. But then I realized that Chocolate and Peanut butter was kind of a no-brainer too. The process can get a little messy and each batch turns out slightly different. Above are the peanut crisps and below are the chocolate-orange crisps. I was able to get the orange ones into balls better and the peanut butter ones were a little harder to mold. Regardless of the messiness, these no-bake snacks are still super easy and worth it. It’s a great way to get a nice little hit of chocolate goodness without having too feel too guilty.

Chocolate Orange Crisps

Recipe
Chocolate Crisps, 2 Ways
Makes 2 dozen medium-sized crisps
Adapted from Ina Garten’s Make It Ahead

Chocolate-Orange Crisps

Ingredients

  • 6 ounces dark chocolate
  • 6 ounces bittersweet chocolate chips
  • zest of 1 orange (about 1 tbsp zest)
  • 1 tbsp orange juice (optional)
  • 1/3 cup dried cranberries
  • 3 cups cornflakes

Directions

Chop the dark chocolate (if you aren’t using dark chocolate chips) and place into a double boiler. Add the bittersweet chocolate chips, the orange zest, and orange juice and stir until smooth. Alternately, you can place the chocolate in a heatproof bowl and microwave in 30 second intervals, stopping to stir until chocolate is melted.

Place the cornflakes and dried cranberries in a medium bowl and stir to incorporate the cranberries. Immediately fold in the melted chocolate with a rubber spatula, working quickly so the chocolate doesn’t harden.

Line a sheet pan with parchment paper. Working with 2 large spoons or soup spoons, spoon mounds of chocolate onto the paper. This gets a little tricky since everything doesn’t quite stick together, but try to get the mounds clumped together. It’s messy, but the chocolate will harden in the fridge! Make about 2 dozen, 2-inch round crisps.

Refrigerate crisps until hardened, at least 1 hour.

Chocolate-Peanut Butter Crisps

Ingredients

  • 1 (12 oz) bag semi-sweet chocolate chips
  • 3/4 cup creamy peanut butter
  • 1/3 cup dried cranberries
  • 1/2 cup salted peanuts
  • 3 cups cornflakes

Directions

Place chocolate chips into a double boiler. Add the peanut butter and stir until smooth. Alternately, you can place the chocolate and peanut butter in a heatproof bowl and microwave in 30 second intervals, stopping to stir until chocolate is melted.

Place the cornflakes, dried cranberries, and peanuts in a medium bowl and stir to incorporate everything. Immediately fold in the melted chocolate and peanut butter mixture with a rubber spatula, working quickly so the chocolate doesn’t harden.

Line a sheet pan with parchment paper. Working with 2 large spoons or soup spoons, spoon mounds of chocolate onto the paper. This gets a little tricky since everything doesn’t quite stick together, but try to get the mounds clumped together. It’s messy, but the chocolate will harden in the fridge! Make about 2 dozen, 2-inch round crisps.

Refrigerate crisps until hardened, at least 1 hour.

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Slice and Bake Sugar Cookies with ALL of the fillings!

15 Sunday Nov 2015

Posted by in Baking, Cookies, Desserts, LuLu's Classics

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Slice and Bake

After a few disastrous cookie decorating experiences, I vowed that my last sugar cookies of 2015 would be really low maintenance – aka no piping or pastry art required. Then I thought, do you even have to roll out the dough with this cookie recipe? What if we added fun ingredients to the dough instead of making frosting?

Slice and Bake

Enter my fall-themed slice and bake sugar cookies – white chocolate, dried cranberries, candied ginger, and a touch of orange zest. I was SO happy with the end result. It turns out this classic sugar cookie recipe works great as a “slice and bake” cookie palette as well. For someone like me who will leave sugar cookie dough in the freezer for months just to avoid the task of rolling out the dough then decorating the cookies, this may be a much better way to go in the future. With this new take on sugar cookies, all you have to do is be patient waiting for the dough to chill, then you slice and bake and you are DONE!

Slice and Bake

I wanted these cookies to feel somewhat festive, and I thought adding white chocolate, dried cranberries, candied ginger and orange zest was a good way to go. They are reminiscent of the “cranberry bliss” flavor that is popular this time of year. In the future, I’ll definitely be trying different flavors!

Slice and Bake

Recipe
Cranberry Orange Slice and Bake Sugar Cookies
By Baked Northwest
Makes about 4 dozen small cookies

Ingredients

For the Cookies:

1 cup (2 sticks) butter, softened
1 ½ cups sugar
1 egg
1 tsp. vanilla
½ cup sour cream
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp nutmeg
4 cups flour
1/2 cup white chocolate chips
1/2 cup dried cranberries
1/2 cup chopped candied ginger
1 tbsp. grated orange zest

Directions

In a large stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Add sour cream, mix thoroughly.

Sift together flour, salt, soda, baking powder and nutmeg. Add to butter mixture in
two parts and mix thoroughly. Fold in the white chocolate chips, dried cranberries, candied ginger and orange zest.

Divide the dough into two round logs and wrap each in wax paper. Refrigerate at least 1 hour. Remove and unwrap the dough, and with a sharp knife, slice cookies about 1/2 inch thick. Place cookies on a baking sheet lined with parchment paper.

Preheat oven to 400 degrees F.

Bake the cookies at 400 degrees F for about 10-12 minutes. You never want them to get too browned around the edges, or they’ll be super crunchy. We like ours on the softer side.

Asparagus, Orange, and Lentil Salad

21 Tuesday Apr 2015

Posted by in Entertaining, Events, Healthy, Holidays, Salad

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Asparagus, Orange, and Lentil Salad

Currently, I would guess I have well over a thousand recipes saved, just waiting for me to try them out. It’s a bit overwhelming when there are so many great recipes and so little time. I try to prioritize, plan ahead, and try what’s in season. Things get a little backlogged, and this recipe has been saved since I received the March 2013 issue of Southern Living. The combination of fennel, oranges, asparagus, and beautiful pink lentils was really intriguing to me. End result: I’ve made this salad twice since Easter and can’t get enough. It’s one of those salads that keeps well for lunches the next day, which is a rare occurrence in the world of Salads. Continue reading →

Chewy Meringues with Tangerine-Citrus Curd

18 Thursday Dec 2014

Posted by in Baking, Desserts, Entertaining, Healthy

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Meringues with Tangerine Lemon Curd

This has become one of our favorite desserts. We made it last year and could not believe how good it was! I always want a chocolatey dessert and will almost always choose that over a lighter fruit dessert (go figure) but this tangy treat is so delicious and satisfying! Luckily I was able to track down the recipe and post it here to live on in the family archives forever!

The best part about this dessert is you can switch up the citrus. In these photos, we subbed grapefruit for just about everything except for the topping, because that was the fruit we had on hand. These would be great as just plain lemon, lime, or orange as well!

Meringue with Tangerine Citrus Curd

Recipe
Chewy Meringues with Tangerine-Lemon Curd
adapted from Cooking Light
Makes 6 Meringues

Ingredients

For the Meringues:

  • 3 large egg whites
  • Dash of salt
  • 3/4 cup superfine sugar
  • 1 1/2 tsp cornstarch
  • 1/2 tsp grated lemon rind (or any other citrus)
  • 1 1/2 tsp fresh lemon juice (same as above, any citrus works!)
For the Curd:
  • 6 tablespoons granulated sugar
  • 1/2 tsp grated lemon rind
  • 1/3 cup fresh lemon juice
  • 1/3 cup fresh tangerine juice (grapefruit, orange, lemon, or lime works!)
  • 1 tbsp cornstarch
  • 3 large egg yolks
  • 1 tbsp unsalted butter
  • 3 tangerines (fresh or canned)

Directions

1. Preheat oven to 325°.

2. To prepare meringues, line a baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over; secure paper with masking tape onto baking sheet.

3. Place egg whites and salt in a large bowl; beat with a mixer at medium speed until foamy. Increase mixer speed to medium-high. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 1/2 teaspoons cornstarch, 1/2 teaspoon lemon rind, and 1 1/2 teaspoons lemon juice; beat 1 minute or until the mixture is well combined.

4. Divide egg white mixture among 6 drawn circles on parchment paper. Shape meringues into nests with 1-inch sides using the back of a spoon. Place baking sheet in oven; immediately reduce oven temperature to 225°. Bake meringues at 225° for 1 hour or until dry to the touch. Turn oven off (leave pan in oven); partially open oven door. Cool meringues in oven 1 hour. Remove pan from oven; carefully remove meringues from paper. (Meringues will be crisp on the outside and soft on the inside.)

5. To prepare curd, combine granulated sugar and next 5 ingredients (through yolks) in a medium saucepan; bring to a boil, stirring constantly. Reduce heat, and cook 1 minute or until thick and bubbly, stirring constantly. Remove pan from heat; add butter, stirring until butter melts. Pour mixture through a sieve into a bowl. Place plastic wrap on surface of curd, and chill.

6. Peel and section tangerines; discard membranes. Spoon about 2 1/2 tablespoons curd into each meringue. Top each meringue with about 3 tangerine sections. You can also used canned tangerines.

Thirsty Thursday | Sunset Margaritas

12 Thursday Jun 2014

Posted by in Boozy, Entertaining, Events, Thirsty Thursday

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Sunset Margarita

This drink…is clearly a no-brainer. Pretty, summery, unique, a tad different than your standard margarita, uh…sold!

Sunset Margarita

I must admit, Sunset Margaritas > Tequila Sunrises. Although I haven’t really had many Tequila Sunrises in my life. Because A.) I have never been awesome enough to want tequila with my sunrise 2.) There always seems to be a better drink on the menu, and D.) My parents generation drank a lot of these, no knock on that, but let’s just say GRENADINE, and lots of it.

Sunset Margarita

Here, we use pomegranate juice instead of grenadine (we are so hipster and snotty these days, aren’t we?) and throw in some triple sec (Grand Marnier, if we are still keeping things really snooty) and there you have it, the tequila sunrise is now a more relaxed sunset.

This is how you take pictures after a few Sunset Margs.

This is how you take pictures after a few Sunset Margs.

Now, the only problem is I kind of want to have a tequila sunrise at 6AM…Mexico vacay, anyone?

Recipe
Sunset Margarita
serves 2
adapted from Sunset

Ingredients

  • 1/3 cup each tequila and triple sec
  • 3-4 tablespoons orange juice 
  • 2-3 tablespoons lime juice 
  • 4 tablespoons pomegranate juice
  • 2 twists fresh lime peel (optional)

Directions

  1. Pour in tequila, triple sec, orange juice, and lime juice in a pitcher. Stir well and divide between two cocktail glasses filled with ice. Using the back of a large spoon, carefully pour about 2 tbsp. pomegranate juice down the inner side of each glass. Feel free to garnish each with fresh lime peel, crushed slightly just before adding.Sunset Margarita

 

Thirsty Thursday | Juice of a Few Flowers

09 Thursday Jan 2014

Posted by in Easy, Entertaining, Thirsty Thursday

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Juice of a Few Flowers

Back in December, we made Candied Citrus Peels and they essentially changed life as we know it. They are an amazing gift, portable, last a long time (I’m still enjoying one of our batches!) and taste freaking amazing. Oh, and you are also left with this ridiculous citrus simple syrup once you are done making the peels. Heaven knows we can’t let that go to waste!

Juice of a Few Flowers Continue reading →

Orange-Braised Carrots and Parsnips

09 Monday Dec 2013

Posted by in Easy, Entertaining, Healthy, Holidays, Meatless Monday, Side Dish, Thanksgiving, Vegetarian

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Orange Braised Carrots and Parsnips

I was looking for a great Thanksgiving side dish recipe for quite some time, and this ended up being the chosen one! Orange and carrots sounded like a winning combination and the addition of the parsnips mixed things up a bit.

Orange Braised Carrots and Parsnips

I think this is pretty much a foolproof recipe as long as you make sure to check the dish about an hour after being in the oven. The first time I made this I thought the parsnips and carrots were a little soft (but still delicious), so when I actually made it on Thanksgiving I made sure to keep an eye on it and cook a little less longer, checking for firmness of the veggies.

Orange Braised Carrots and Parsnips

I also had never cooked with parsnips before and enjoyed them – they almost reminded me of a potato instead of a carrot-like vegetable!

Orange Braised Carrots and Parsnips

The best part about this dish is that it can be served hot, warm, or at room temperature. It takes awhile to cook, but the pressure is totally off when you know you can make it early in the day and it still will taste good at room temperature!

Recipe
Orange Braised Carrots and Parsnips
adapted from Ina Garten’s Foolproof
serves 6

Ingredients

  • 1 pound carrots, with greens attached
  • 1 pound parsnips
  • 1/3 cup small diced shallots (about 1 large shallot)
  • 2 tsp orange zest
  • 1 1/4 cups orange juice (about 3 oranges)
  • 1/3 cup olive oil
  • 6 sprigs fresh thyme, tied with kitchen string
  • pinch of crushed red pepper flakes
  • salt and pepper to taste
  • 2 tbsp miced fresh parsley, for serving

Directions

Place a rack in the upper level of the oven and preheat to 450F.

Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.

Place the carrots and parsnips in a baking dish that is large enough for them to lie flat. Add the shallots, orange zest, orange juice, olive oil, thyme, red pepper flakes, about a tsp of salt and pepper and toss to combine.

Place the baking dish on a rack in the upper level of the oven and heat until the liquid becomes hot and slightly bubbly, about 15-20 minutes. Remove the baking dish from the oven and set the temperature to 275F. Move the rack to the center of the oven. Cover the baking dish with foil and cook for another 60 – 90 minutes, or until the carrots and parsnips are tender. Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.

NOTE: I didn’t have a dutch oven large enough to lie the vegetables flat, so I went the route of doing everything in the oven. Ina first cooks the vegetable and orange mixture on the stove and brings to a boil over medium-high heat, then transfers them to the 275F oven. She also adds 1/2 cup of orange juice at the end, where I just added it all to the mixture before cooking. I think this is a “foolproof” dish either way!

Orange Gingerbread Cake with Cream Cheese Frosting

23 Sunday Dec 2012

Posted by in Baking, Desserts, Entertaining, Holidays, Uncategorized

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orange gingerbread, topped with pom seeds. Such a great combo!

orange gingerbread, topped with pom seeds. Such a great combo!

My first time making anything with ‘gingerbread’ in it. I think this was a good place to start. The Pomegranate seeds at totally necessary and awesome. Not only do they make it look pretty, but they add the perfect texture and flavor.

IMG_5822

This is also my first time making Cream Cheese Frosting. I was skeptical at first, since my mom’s frosting is the tops…but this frosting definitely makes sense on this cake and tastes delicious.

Orange Gingerbread

Orange Gingerbread with Cream Cheese Frosting

From the Joy the Baker Cookbook

makes 9 generous pieces in an 8×8-inch square pan

For the Cake:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup plus 2 tablespoons vegetable oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup unsulphered molasses (not blackstrap)
  • 1/4 cup honey
  • 2 teaspoons orange zest
  • 3/4 cup warm water

For the Cream Cheese Frosting:

  • 1 block (8 ounces) cream cheese frosting, softened
  • 1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
  • big pinch of salt
  • 2 cups powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • pomegranate seeds for garnish

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Grease an 8×8-inch square (or 9-inch round) baking pan.  Line with parchment paper and grease and flour the parchment paper.  The parchment paper isn’t entirely necessary, it just makes the cake easier to remove from the pan.  Set pan aside.

In a medium bowl, whisk together flour, spices, baking soda, and salt.  Set aside.

In a large bowl whisk together vegetable oil, sugar, and eggs until thick and pale.  Stir in molasses, honey, and orange zest.

Add the dry ingredients, all at once, to the wet ingredients.  Stir together until entirely incorporated.  Add the warm water and gently stir until entirely incorporated and the mixture is silky smooth.

Pour the batter into the prepared pan.  If you find that the mixture fills the pan more than three-quarters of the way full, you might consider using a larger pan (a 9 or 10-inch pan may serve your better).

Bake cake for 35-45 minutes, or until a cake tester inserted into the center of the cake comes out clean.

While the cake bakes, make the cream cheese frosting.

In the bowl of an electric mixer, blend the cream cheese on medium speed.  The cream cheese should be as soft and smooth as possible.  Stop the mixer.  Add the softened butter.  Scraped down the sides of the bowl and beat the two together over medium speed until smooth and incorporated.  Add one cup of powdered sugar.  Blend until incorporated.  Add vanilla extract and remaining cup of powdered sugar.  Beat on medium high speed until frosting is smooth and silky.

Allow cake to cool in the pan for 20 minutes.  Remove and allow to cool completely on a wire rack before frosting the cake.  Sprinkle with pomegranate seeds before serving.

This cake can be stored, well wrapped in the refrigerator, for up to 3 days.

Cranberry Orange Poppyseed Cookies

07 Wednesday Nov 2012

Posted by in Baking, Bloggerific, Cookies, Desserts, Easy, Holidays, Thanksgiving

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These cookies are so easy and perfect for fall. With dried cranberries, orange zest, and poppy seeds, they can practically be substituted as a healthy breakfast cookie…Mix them up the day before a party, and the next morning  you’ll take out simple and slice-able dough that bakes up perfectly.

The best part about these cookies? There are loads of variations for the basic dough that you could make work during just about any season. This recipe is very similar to Martha Stewart’s Lime Meltaways that I made back in July. Next time, I would consider adding:

  • grated zest of 2 lemons; coat with or mix in 1/4 cup poppy seeds
  •  grated zest of 2 limes; coat with 1/4 cup cornmeal
  • 1/2 cup chopped dried apricots; coat with or mix in 1/2 cup finely chopped pistachios
  • 1/2 cup mini chocolate or peanut-butter chips
  • 1/4 cup finely chopped candied ginger; coat with or mix in 1/4 cup sesame seeds
  • Swap 1/4 cup of flour for unsweetened cocoa
  • Swap 1/2 to 1 cup of flour for ground almonds, pecans, hazelnuts or walnuts

Recipe

Cranberry Orange Poppyseed Cookies (Slice and Bake Cookies)

From the Joy the Baker Cookbook, adapted from Smitten Kitchen & Dorie Greenspan

Makes about 3 dozen cookies

  • 2 sticks unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1 large egg
  • 1 large egg yolk
  • Pinch of salt
  • 1 teaspoon vanilla or almond extract
  • 2 teaspoons orange zest
  • 3/4 cup dried cranberries
  • 1 tablespoon poppy seeds
  • 2 cups all-purpose flour
  1. Put the butter and powdered sugar in the bowl of a mixer fitted with a paddle attachment and beat at medium speed until smooth, about 2 minutes. Add the egg, yolk, and vanilla, and beat until well blended, another 2 minutes. Stop the mixer to scrape down the bowl if necessary.
  2. Add the flour and the salt, orange zest, cranberries, and poppy seeds, all at once, to the egg mixture and beat on low speed until just incorporated. Stop the mixer and and remove the bowl and finish incorporating the ingredients with a spatula.
  3. Divide the dough in half and place each half on a sheet of waxed paper. press each half into a log 1 inch in diameter. Roll into plastic wrap and store in the fridge to chill for at least 3 hours, although overnight is best.
  4. When ready to bake, place racks in the middle and upper third of the oven and preheat to 350 degrees F. Line 2 baking sheets w/ parchment paper and set aside.
  5. Remove the dough from the refrigerator, unwrap, and use a knife to slice dough into 1/3 inch thick rounds. lace on baking sheet about 1 inch apart.
  6. Bake for 12 – 15 minutes, or until barely browned around the edges. Remove from the oven and cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
  7. Cookies will last, well wrapped, at room temperature for up to 4 days. For at least a month if you freeze them. The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.
  8. NOTE: If using different mix-ins and coating the cookies, roll cookie logs in any coatings after taking out of refrigerator, before putting in oven.