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Orange Choc Chip Buttermilk Cookies. Chocolate Chip Cookies. They are my ultimate comfort food, especially the home baked ones. Nothing beats the smell of freshly baked cookies, it's like a hug. For your nostrils. Okay that sounds weird, but hopefully you know what I mean. Right now, I'm home alone for the first time in ages and looking forward to curling up on the couch with a glass of milk and a plate of warm, gooey cookies.

These cookies were whipped up after searching the internet for good recipes to use up my leftover buttermilk. These cookies are not going to be for everyone. Personally, I usually prefer crunchy choc chip cookies over chewy ones. I actually baked these cookies a little longer than the original recipe called for, I wanted them to have a bit more colour and crunch. Preheat oven to 180°C (350°F) with rack in middle. Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Orange Chocolate Chunk Quick Bread. For breakfast or dessert, Orange Chocolate Chunk Quick Bread is perfect slathered with butter and paired with a hot cup of coffee. I’m all about citrus this month and I can not get enough of it.

I find myself snacking on grapefruits, grabbing clementines every time I pass the fruit bowl and sneaking flavorful zest into everything I make. Salads, seafood and sweets are all perfect canvases to showcase the season’s bounty of citrus. I guess there could be worse things to be focused on, so at least there’s that. This week, I am all about the oranges. Oranges and chocolate, specifically. Orange and chocolate have been a favorite combination of mine for a while, specifically dark chocolate. Is it just me, or is it delightful when you can pass sweet baked goods off as breakfast food? I’ll tell you what’s not off it’s game, is this Orange Chocolate Chunk Quick Bread. A slice of this Orange Chocolate Chunk Quick Bread along with a cup of coffee is my idea of the perfect breakfast. About Emily. Orange Cream Cupcakes {Hello Summer} - I Heart Nap Time. By Alicia of The Baker Upstairs for I Heart Nap Time Hello again, I Heart Nap Time readers! I’m so excited to be part of I Heart Nap Time’s Hello Summer series this month!

There have been so many fun ideas and yummy recipes shared already, and I’ve been totally inspired to make my summer even more delicious and fun. I love summer and always look forward to the warm nights, beach vacations, playing outside, and (best of all) the food! Summer is definitely the time of year when I eat the best, with all the fresh fruits and vegetables, the outdoor grilling, and so many delicious cold treats. When I was a kid, orange creamsicles were one of my very favorite summer treats, and these orange cream cupcakes have the same delicious flavor combination, but in cupcake form! The cupcakes themselves are so light and buttery, with just a hint of orange.

Ingredients for the cupcakes: for the frosting Instructions Preheat the oven to 350. More by Alicia » Castella or Kasutera (Japanese Sponge Cake) Kasutera is a sponge cake made of sugar, flour, eggs, and honey. It is a specialty of Nagasaki Japan, but the cake is originally from Spain. The name is believed to derive from a region called Castilla. During the 16th century, a Portuguese ship came into Nagasaki, which used to be the port of Japanese commerce. Kasutera is made of natural ingredients, so its simple taste is a favorite of many Japanese people.

There are now many kinds of kasutera, made with various ingredients. For example, there are kasuteras made with powdered green tea, cocoa, citrus and also brown sugar. I got the recipe from A Note From My Food Diary and I made a few minor changes to it. Ingredients :5 large eggs180 grams granulated sugar200 grams flour1 tbsp of orange zest50 ml whole milk50 ml orange juice4 tablespoons honey6 tablespoons oil (I used vegetable oil) 1.

Orange-yoghurt-muffin-cake. One of my favourite flavours, orange! The tang just feels.... awakening! From Alex Goh's basic recipe, I adapted it into any flavour I want. As long as I maintain the ratio of ingredients. Iris, hope this step by step Chiffon cake will be of help to you. All the best in ur chiffon cake adventures. Step-by Step Orange Chiffon Cake RecipeIngredients:(A) 115ml fresh orange juice 4 egg yolks 75ml corn oil 100gm sugar 150gm flour 1 tsp baking powder 1 Tbsp orange zest (B) 4 egg whites 90gm sugar 1/8 tsp cream of tartar Method: 1. 4. 5. Hmmm...not stiff at all Stiff..... not not stiff enough 6. 7. 9. 10. 11. 12. 13. 14. 15.

Orange Yoghurt Muffin Cake 酸乳橙蛋糕. Some cakes taste best when kept for days... This one is one of them. It was a bit crumbly(when cut) the day I made it. But after keeping it(at room temp) for 2 days,and it turned moist and oh so nicely infused with the orange zest.I reheated it in the oven to warm it up, and it tasted oh so good. I intended the top to crack like Grand Canyon, but it didn't. 125gm butter200gm sugar3 medium eggs (180gm with shells on)200gm plain yoghurt60ml orange juice1 Tbsp orange zest250gm flour3/4tsp soda bicarbonate 1.

Guilt-free Orange & Almond Mini Cakes for Chinese New Year. Too much of a good thing can be wonderful ~ Mae West Ahhh January. Named after Janus, the god of the doorway in Roman mythology, January is the one (and probably only) month in the year when everyone is most likely to stick to their freshly made New Year resolutions. Yes January, also affectionately known as Post-Christmas-Binge-Detox month. And since this year Chinese New Year also falls in the month of January, it seems like a good month to try and be good. For Chinese New Year, I really wanted to make something orangey. So Orange and Almond Mini Cakes were just the ticket as Detox Month/Chinese New Year baking. Originally I had envisaged making something luscious and exotic with orange blossom water, almonds and pistachios but a long and fruitless search for orange blossom water later, that plan was scrapped and new a recipe sought.

To be honest, I didn't start off looking for a "healthy" recipe. The recipe I found was simply the one that had the best ratings. 7. Orange Poppy Seeds Cake. Another cake recipe from Donna Hay's Modern Classics Book 2. This cake is really moist and crunchy of the poppy seeds. I reduced the sugar for the syrup to half a cup which turned out well for me.

I didn't taste much of the orange flavour in this cake. Maybe the next time I will just use lemon. Ingredients :1/4 cup poppy seeds3/4 cup milk200g butter, softened2 tbsp finely grated orange rind3/4 cup sugar3 eggs2 cups plain flour1 1/2 tsp baking powder1/2 cup freshly squeezed orange juice Syrup:1/2 cup sugar1 cup freshly squeezed orange juice 1. Cranberry, coconut and orange bread with yoghurt. Cranberry, coconut and orange bread with yoghurt 1½ cups (225g) plain (all-purpose) flour 2 teaspoons baking powder ⅔ cups (150g) caster (superfine) sugar 1 cup (75g) shredded coconut 1 cup sweetened dried cranberries 2 eggs, lightly beaten ⅓ cup (80ml) vegetable oil ½ cup (125ml) orange juice 1 tablespoon finely grated orange rind icing (confectioner's) sugar, for dusting 1 cup (280g) natural yoghurt, to serve Preheat oven to 160°C (320°F). Sift the flour and baking powder into a large bowl and add the sugar, coconut, cranberries, eggs, oil, orange juice and orange rind and mix until well combined.

Spoon the mixture into a greased 21cm x 10cm loaf tin lined with non-stick baking paper. Orange and almond cake. Orange and almond cake 2 oranges, washed 125g butter 1 cup (220g) caster (superfine) sugar 5 eggs 2 cups (240g) ground almonds (almond meal) ½ cup (75g) self-rising (all-purpose) flour, sifted 2 teaspoons baking powder orange syrup 1 cup (220g) white sugar 2 tablespoons orange juice 1⅓ cups (330ml) water Preheat oven to 180°C (350°F). Line the base of a 22cm cake tin with non-stick baking paper. To make the orange syrup, place the sugar, orange juice and water in a saucepan over medium heat and simmer for 5 minutes.

To serve, cut the warm cake into wedges and spoon over some of the syrup. Orange Cranberry Bread. Orange Cranberry Bread is one of my go-to quick breads that I make several times every year. I make it for myself, for my family, for gifts and for no good reason at all, just to share with friends. It is quick, easy and really outstanding as far as flavor goes. I first started making it when I was little – very little – using a recipe that my mom liked. It was never my favorite bread, but since I liked to bake, I just kept on going with her recipe. The result is this loaf. Orange Cranberry Bread 2 cups all purpose flour 1 cup sugar 3/4 tsp baking soda 3/4 tsp baking powder 1/2 tsp salt 3/4 cup fresh squeezed orange juice 1 tbsp orange zest 2 tbsp canola oil 1 large egg 1 1/4 cups fresh or frozen (unthawed) cranberries 1/4 cup dried cranberries Preheat oven to 375F and lightly grease a 9 x 5-inch loaf pan. Makes 1 loaf. Cranberry Nut Bread Recipe. Print Photography Credit: Elise Bauer One of the most festive loaf breads you can make during the holidays is this cranberry orange nut bread!

It’s speckled brightly with day glow fuchsia cranberries, orange zest, and walnuts. Cranberry orange nut bread is a great loaf for late fall, early winter as cranberries, oranges, and walnuts are all in season. Buy an orange and squeeze it fresh to get the best juice for this recipe (grate the peel first). You can easily prep the cranberries by pulsing them a few times in the food processor, or manually cut them in half first, then do a rough chop.

The result is a tangy, slightly sweet bread with occasional explosions of cranberry tartness, mellowed with walnuts. Follow me on Pinterest Cranberry Orange Nut Bread Recipe Ingredients MethodHide Photos 1 Pre-heat oven to 350°F. 2 Combine dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a large bowl. 5 Bake: Transfer dough into a well buttered 8x4 or 9x5 loaf pan. Hello! Pig Cake. I’m in sort of a potluck mood lately. I can’t explain it. I don’t know whether it’s that we haven’t had a potluck meal at our church for awhile…or that I miss all the weird and wonderful and warm foods on a potluck table…or that I’m just ready for things to get back to normal after all the Christmas and New Year rush…or that my fifth grade teacher blamed me for the weekly readers being out of order when it was really Andrew Hill that messed them all up—I don’t know.

But I do know this: I have some serious issues and I’m glad I’m a churchgoing woman. Andrew Hill? I feel cleansed. I also know this: I love this cake. Oh, and I also know one more thing: The Cast of Characters is back! And what an intimidating and high-gourmet cast it is. Seriously—I don’t even know if you’ll be able to find all of this stuff. First, throw the cake mix into the bowl of an electric mixer… Throw in a stick of softened margarine. Not butter…margarine. Crack in four eggs and add some vanilla extract. Lovely! Pistachio Cake. Warning: This is an extremely complicated recipe. Enter only if your skill level in the kitchen is very advanced. You have to forage for native-grown pistachios, then brine them and extract the nutmeat from the shells at just the right time.

After that, you have to go through a lengthy process of drawing out the natural oils from the pistachios, which you’ll add to the cake, then rub on your wrist for good luck. Okay, so I’m just kidding. You don’t need native pistachios. I don’t even know what native pistachios are. You don’t even need pistachios at all. You need this! Hardee har har! Har. This is another potluck-friendly cake—a throwback to the seventies, when my dad had thick sideburns and a pair bicentennial white slacks with grosgrain American flags down the sides of the legs. Dad, Dad, Dad. The complete Cast of Characters: white cake mix, pistachio pudding, orange juice, vegetable oil, eggs, and Hershey’s (chocolate) syrup. Yes, it’s true. Add oil… Water… Orange juice… And four eggs. Green!

Devil Dogs. Raise your hand if you know what a Devil Dog is. Well, let me amend that: raise your hand if, to you, a Devil Dog is a chocolaty/cakey dessert with a whipped cream substance sandwiched between two pieces of chocolate cake. *Raises Hand* The other day when I tweeted that I was making Devil Dogs, it became clear to me that my Devil Dog perspective isn’t necessarily the status quo. Some believed a Devil Dog to be what I believe a Devil Dog to be, but some believed a Devil Dog to be some kind of fancy hot dog concoction. Some still believed a Devil Dog to be a college mascot. So today, I shall stick up for my beliefs!

Then I let the cake cool completely in the pan. Next up, I decided to make That’s the Best Frosting I’ve Ever Had, a Tasty Kitchen recipe submitted by TK Member MissyDew several months ago. I decided to take a walk on the wild side and use half-and-half instead. Sprinkle in some all-purpose flour… And whisk it together over low heat. …Until very light and fluffy. Add some vanilla… Chocolate Orange Bundt Cake. Chocolate Orange Cream Cheese Pound Cake. Orange Bread Recipe. Orange Chiffon Cake Recipe. Orange Pineapple Muffins Recipe.