Orange Cardamom Cake

A beautiful flavor combination, orange and cardamom. I like to bake with cardamom when I can, it reminds me of my grandmother. I have great memories of being in her kitchen on a summer morning eating sourdough pancakes and aebleskivers.

3 cups flour
1 tsp baking powder
3/4 tsp baking soda
1½ tsp salt
1½ tsp cardamom
1/2 cup orange juice
1/2 cup milk
1 cup butter, room temp
1½ cups sugar
1 Tbl orange zest
4 eggs, room temp
1 Tbl vanilla

Preheat oven to 350°. Liberally spray a bundt pan with non-stick spray and dust with flour. In medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom, set aside. In measuring cup, stir together orange juice and milk, set aside.

In large bowl of mixer, cream butter, sugar, and orange zest. Mix in eggs, one at a time, add vanilla and mix until all is well incorporated. Add flour mixture to creamed mixture alternately with the orange juice & milk. Mix until all ingredients are incorporated.

Pour cake batter into prepared bundt pan, spread evenly. Bake 40-45 minutes, until pick inserted comes out clean. Cool in pan on cooling rack for 15 minutes. Invert and cool completely on cooling rack. Drizzle with orange glaze (recipe below).

1½ cups powdered sugar
3-4 Tbl orange juice
Whisk together to desired consistency and drizzle over cake.

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Orange Creamsicle Rice Krispies Treats

This is a great treat to make on a hot day. No need for the oven to heat up the kitchen. My nieces and I had fun making this recipe from simplysouthernbaking.com.

Orange Rice Krispies Treats:
1/4 cup butter
1 (10 oz) bag mini marshmallows
1½ tsp vanilla
2/3 cup orange cake mix (I used Duncan Hines Orange Supreme)
6 cups Rice Krispies cereal
2 cups white vanilla baking chips

In large microwave safe bowl, melt butter in microwave. Stir in mini marshmallows and microwave until melted. Stir in vanilla and orange cake mix. Add Rice Krispies and vanilla chips and stir to evenly coat. Turn out into a sprayed 13’x9″ pan, and press out evenly in pan. Cool.

Orange Creamsicle Buttercream:
1/4 cup butter, softened
2 cups powdered sugar
1/4 tsp vanilla
1/4 tsp orange extract
2-4 Tbl orange juice
food coloring

Whip butter with electric mixer. Add powdered sugar, vanilla, and orange extract. Mix well. Add enough orange juice until creamy spreading consistency. mix in a couple drops each of red and yellow food coloring to make desired orange color. Spread evenly over orange rice krispies treats.

One Year Ago: Dark Chocolate Snack Cake

Two Years Ago: S’more Ice Cream Cake

Three Years Ago: Harvest Grain & Pecan Pancakes/Waffles

Chocolate Orange Cream Pie

A love of the flavor combination of chocolate and orange came from my Dad. Roger loves Orange Sticks, dark chocolate covered orange jelly sticks that come all in a row in a long thin box. Do you know what I’m talking about? I don’t think a Christmas or Birthday (actually for my Dad that is the same day) went by that he didn’t receive one of those boxes. Then comes along the wonderful creation of the Chocolate Orange, genius, brilliant! Well, maybe that’s going overboard, it is yummy. So today I give you my Chocolate Orange Cream Pie, not genius or brilliant…just pretty yummy. This is for you Dad, love ya! Yes, I will be bringing some over to you and Mom tomorrow! ;o)

9″ Deep Dish Chocolate Cookie Crumb Crust:
1½ cups cookie crumbs (chocolate wafers like Nabisco Famous Chocolate Wafers)
6 Tbl butter, melted

Preheat oven to 375°. Stir together chocolate cookie crumbs and butter. Press into pie plate, bottom and up sides. Bake for 8 minutes. Cool.

Orange Cream Pie Filling:
1 large orange, juice (1/3 cup) and fine zest
2 2/3 cups milk
4½ Tbl cornstarch
1/4 tsp salt
3/4 cup sugar
4 egg yolks, beaten
2 Tbl butter
1/2 tsp vanilla
1 drop red food coloring

Combine orange juice, zest, milk, cornstarch, salt, and sugar in large saucepan. Heat to boiling over medium to medium high heat, whisking constantly.  Put egg yolks in small bowl, whisk into yolks a small amount of hot milk mixture to warm the yolks, and then slowly add them back to milk mixture.  Boil 1 minute whisking constantly until thick and smooth.  Remove from heat and stir in butter, vanilla, and red food coloring.  Beat several times while cooling.  Pour into baked pie shell when it has cooled to just warm.  Cover with wax or parchment paper, cool completely in refrigerator (at least 3 hours) until filling is cold and set.  Serve with drizzled chocolate and whipped cream.

One Year Ago: Nutella Brownie Bites

Two Years Ago: Strawberry Oatmeal Pecan Muffins

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Homemade Cranberry Sauce

It only takes 30 minutes and so worth it! Eat it with turkey, roast beef, or ham. Warm it and have it over brie, ice cream, or better yet a brownie sundae. Oh, use it on a sandwich. I am sure there are countless ways to use this sauce that is a little tart, a little sweet, and a lot yummy!

1¾ cups water
1/2 cup orange juice
2 cups sugar
1/4 cup corn starch
zest of 1/2 an orange
1 tsp cinnamon
2 (12 oz) bags fresh cranberries

In large pot, stir together water, orange juice, sugar, corn starch, orange zest, and cinnamon. Stir in cranberries, bring to boil and cook for 5 minutes. Turn down to low and simmer for 20 minutes until cranberries are tender and start to split. Use spoon or rubber spatula to press cranberries against side of pan to smash. Smash them all or leave some whole, it’s up to you and how you like it. Remove from heat, cool, put in airtight container, and refrigerate. Makes 6 cups of cranberry sauce.

One Year Ago: Happy Thanksgiving

Two Years Ago: Ginger Snap Walnut Pumpkin Pie

Orange Poppy Seed Bread

Perfect recipe to make and take to friends, but still have some for you!

3 cups flour
2¼ cups sugar
1½ tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 Tbl poppy seeds
1/4 cup orange juice
zest of 1 orange
3 eggs
1 cup oil
1¼ cups milk
1 tsp orange extract

Preheat oven to 350°. Spray 5 small loaf pans (or 2 large loaf pans) and sprinkle bottom with flour. In large bowl, stir together flour, sugar, baking powder, baking soda, salt, and poppy seeds. In medium bowl, stir together orange juice, orange zest, eggs, oil, milk, and orange extract. Pour into dry ingredients and mix just until combined. Pour batter evenly into loaf pans. Bake 30 minutes (60 minutes for large pans) or until pick inserted in center comes out clean. Let cool in pans 10 minutes, then remove and cool on wire rack.

One Year Ago: Peanut Butter Chocolate Chip Oat Bars

Two Years Ago: Double Frosted Peanut Butter Milk Chocolate Cookies

Orange Coconut Pecan Cake

Perfect for a brunch, afternoon snack, or warm a piece, drizzle with glaze and add a scoop of vanilla ice cream for dessert! You decide, it’s all good!

Cake:
1¾ cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1/4 cup orange juice
1/2 tsp orange extract
3/4 cup sour cream

Preheat oven to 350°. Whisk together flour, baking soda, baking powder, and salt; set aside. Cream butter and sugar with electric mixer. Add eggs, orange juice, and orange extract, mix well. Add dry ingredients alternately with sour cream. Pour cake batter into sprayed 9″x9″ or 11″x7″ baking pan. Mix together following topping.

Topping:
1/4 cup butter, softened
1/3 cup sugar
2 Tbl flour
3 Tbl orange juice
1/2 cup coconut
1/2 cup chopped pecans

In small bowl, stir together butter, sugar, flour, orange juice, coconut, and chopped pecans. Drop little globs all over top of cake batter (works best using your hand). Bake for 35-40 minutes or until golden brown and center is set.

Glaze:
1 Tbl butter, softened
1 cup powdered sugar
2-3 Tbl orange juice

Stir together butter, powdered sugar, and enough orange juice to make desired spreading or drizzling consistency. Can be spread over cake as it is cooling or wait until serving and drizzle glaze over each piece.

One Year Ago Today: Sprinkle Cookies

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Orange Hug Cookies

It’s Halloween, time for treats!

1 cup butter, softened
1/2 cup sugar
3/4 cup brown sugar
1 egg
2 Tbl orange juice
1 Tbl orange zest
2¾ cups flour
1 tsp baking soda
1/2 tsp salt
orange sprinkles
Hershey’s Hugs

Preheat oven to 375°.  In large bowl with electric mixer cream butter, sugar, and brown sugar.  Mix in egg, orange juice, and orange zest.  Stir together flour, baking soda, and salt.  Mix dry ingredients into creamed mixture just until combined.  Scoop into 1″-1½” diameter balls and roll in orange sprinkles and place on silpat lined or sprayed baking sheet.  Bake 8 minutes.  While cookies are baking, unwrap Hugs.  As cookies come from oven, place one Hug on each cookies.  Cool 2 minutes on baking sheet then move to cooling rack and cool completely.

One Year Ago Today:  Chocolate Malt Brownies 

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Double Frosted Orange Creamsicle Cookies

Another double frosted cookie.  I can’t help myself, I love the way they look…and taste!  The cookies seem to say, one layer of frosting just isn’t enough, we are going to the extreme.  And, because I love the flavor combination of orange and chocolate (got that from my dad), I drizzled some with melted chocolate.  Oh, yum!

                       

                       

COOKIES:
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
3½ cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup cream

Preheat oven to 400°.  In large bowl with electric mixer, cream butter and sugar.  Add egg and vanilla.  Stir together flour, baking powder, baking soda, and salt.  Add dry ingredients alternately with cream.  Roll out cookie dough 1/4″ thick, on lightly floured surface.  Cut into rounds about 2½″ in diameter and place on silpat lined or lightly sprayed baking sheet.  Bake for 5-6 minutes, (I bake them exactly 5 minutes).  DO NOT OVERBAKE.  They will be nice & soft if you don’t overbake.  Cool completely before frosting.

Cream Frosting:
1/2 cup butter, softened
1/4 cup shortening
3/4 tsp vanilla
3 cups powdered sugar
cream to make desired consistency

Cream butter, shortening, and vanilla with electric mixer.  Slowly mix in powdered sugar one cup at a time.  Add cream to make perfect spreading consistency (this frosting layer can be a little firmer than the top layer).  Frost cooled cookies.  Let cookies sit until frosting set enough to frost with orange frosting layer.

Orange Cream Frosting:
½ cup butter, softened
2½ cups powdered sugar
3-4 Tbl orange juice
yellow & red food color

Mix butter, powdered sugar, orange juice, and vanilla with electric mixer.  Add and mix in drops of food coloring one at a time to achieve desired orange (I used 5 drops each of yellow & red).  Spread layer of orange frosting over cream frosting on each cookie.  Melt 1/4 cup semi-sweet chocolate chips in microwave and drizzle over cookies if desired.

One Year Ago Today:  Mini Oreo Cheesecakes

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Carrot Cake Chocolate Chip Cookies with Orange Glaze

Born from a need for more vegetables in my life, I don’t know, maybe.  But I have to say, this is a pretty excellent way to eat your carrots!  To glaze or not to glazed…good question, I glazed.

                       

Carrot Cake Chocolate Chip Cookies:
1 cup cooked, mashed carrots
2 Tbl orange juice
zest from 1 orange
3/4 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2½ cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips
1 cup chopped walnuts

Preheat oven to 375°.  Put Silpat on baking sheet or spray baking sheet.  Process carrots in food processor with orange juice and orange zest to make 1 cup.  In large bowl with electric mixer, cream butter, sugar, and brown sugar.  Add egg, vanilla, and carrots, mix well.  Stir together flour, baking powder, baking soda, and salt; add to creamed mixture, mix well.  Stir in mini chocolate chips and walnuts.  Drop by scoopfuls onto baking sheet and bake 8 minutes.  Do not over bake, you want the cookies moist and tender, not dry.  Let cool on baking sheet about 2 minutes then transfer to wire rack to cool completely.  Glaze with orange glaze.

Orange Glaze:
1¹⁄3 cups powdered sugar
3 Tbl orange juice

Whisk powdered sugar and orange juice together to make drizzle consistency.  Pour in plastic baggie, snip tiny cut off corner and drizzle glaze over cooled cookies.  Allow glaze to set-up.

One Year Ago:  Italian Meatballs

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Orange Cranberry Scones with Orange Glaze

I love scones!  Well, the truth is, I love all bread.  This is a great combination of tart and sweet, but not too sweet.  If you are like me, you will think two of these scones make the perfect dinner, so good!

Scones:
2 cups flour
3 Tbl sugar
1 Tbl grated orange peel
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup cold butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup heavy cream
1 egg

1 Tbl heavy cream (to brush over scones)
raw sugar to sprinkle over scones

Glaze:
1/2 cup powdered sugar
1-2 Tbl orange juice

Preheat oven to 400°.  Combine flour, sugar, orange peel, baking powder, baking soda, and salt.  Cut in butter until mixture resembles coarse crumbs.  In small bowl, combine cranberries, orange juice, cream and egg.  Add to flour mixture and stir just until soft dough forms.  On floured surface, gently knead 6-8 times.  Pat dough into 8″ circle.  Cut into 10 wedges.  Place wedges on Silpat lined perforated sheet or baking sheet.  Brush with cream and sprinkle with raw sugar.  Bake 13-15 minutes or until lightly browned.  Combine powdered sugar and orange juice for glaze and drizzle over scones.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.