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 Chocolate Chip Muffins

What a lovely way to start the day!

3/4 cup sugar
zest of 1 orange
1¾ cups flour
2½ tsp baking powder
1/4 tsp salt
1/3 cup oil
1/4 cup sour cream
1/4 cup milk
1/2 cup fresh orange juice
2 eggs
1/2 tsp vanilla
1/2 cup mini chocolate chips (plus more for tops)

Preheat oven to 375°. Prepare 12 cup muffin baking pan with spray or papers. In large bowl, stir together sugar and orange zest (optional, let this sit for an hour for the oil from the orange zest to infuse the sugar). Add flour, baking powder, and salt. In a medium bowl, stir together oil, sour cream, milk, orange juice, eggs, and vanilla. Pour liquid mixture into dry ingredients and stir just until combined. Fold in mini chocolate chips. Divide batter evenly into prepared muffin cups. Sprinkle with more mini chocolate chips if desired. Bake 18-20 minutes until center of muffins are set. Allow to cool in baking pan for about 10 minutes then remove to cooling rack. Substitute or add other mix-ins such as raspberries, raisins, nuts, etc.

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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

Sweet Roll Heaven!

When planning a family breakfast, is there any question that there should be homemade sweet rolls on the menu? To me it is one of the most wonderful comfort food there is, hot from the oven with a heavenly aroma hanging in the air. Here are some ideas for Easter breakfast or any morning.

If you’re not an early riser to start the recipe in the morning (how many of us are?) make them the night before up to the step where you put the rolls in the pan. Cover tightly with plastic wrap and put in the refrigerator. Take the rolls out in the morning, remove plastic wrap, cover with a towel and let sit for 1-1½ hours then bake as directed.

Happy Family Breakfast Time to All! Happy Easter!

 

    

    

    

    

    

    

 

One Year Ago: Cinnamon Oatmeal Brownies

Two Years Ago: Lone Star Chicken Enchiladas

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.

Orange Cream Cheese Sweet Rolls

Something that came to my mind that needed to be played out. I sent a picture of the rolls on my phone to my parents, my dad said, “We’ll be over and I’ll bring a gallon of milk”. That makes me happy!

Sweet Roll Dough:
1¼ cups warm water
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ cups flour
1½ tsp salt

Orange Cream Cheese Filling:
8 oz cream cheese, room temp
1/4 cup brown sugar
1 Tbl orange juice
1 Tbl flour
orange zest
1/2 cup chopped pecans

Make sweet roll dough – in bowl of mixer, sprinkle yeast over warm water.  Add sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled. Make orange cream cheese filling – by whipping cream cheese with electric mixer. Add brown sugar, orange juice, flour, and orange zest. Roll out dough to approx 18″x10″. Spread orange cream cheese filling evenly over dough. Sprinkle pecans over and roll from long end to long end, pinch seam.  Cut into 12 pieces (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13×9 pan*.  Cover and let rise until doubled.  Bake in preheated 375° oven for 17-20 minutes.

Sweet Roll Glaze:
1/4 cup butter, softened
1 cup powdered sugar
1 Tbl orange juice
orange zest

Mix butter, powdered sugar, orange juice, and orange zest.  Spread over warm sweet rolls.

* At this point you can cover the pan of rolls tightly with plastic wrap and put in refrigerator overnight. Take out in the morning, remove plastic wrap covering with towel, and let sit for one hour. Preheat oven and bake & frost as above.

One Year Ago: Oatmeal Creme Pie Cupcakes

Two Years Ago: Orange Cranberry Scones

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.

Pumpkin Gingersnap Truffles

Love, love, love dipping things in chocolate!

1 cup white chocolate chips
1/3 cup gingersnap cookie crumbs
1/4 cup canned pumpkin puree
1/4 cup graham cracker crumbs
1 Tbl powdered sugar
1/2 tsp orange zest
1/8 tsp ground cinnamon
Pinch of fine salt
2 oz cream cheese, softened
1 cup semi-sweet chocolate chips
2 Tbl shortening

Melt white chocolate slowly in double boiler over low heat or in microwave.  Transfer to large bowl, add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, orange zest, cinnamon, salt, and cream cheese and beat with electric mixer until smooth.  Transfer to shallow bowl, cover and chill until solid enough to roll into balls (about 2 hours).  Scoop pumpkin mixture into balls, roll in hands if desired to make smooth, place on silpat, cover with with plastic and freeze.

Line a large tray with parchment paper or silpat.  Melt semi-sweet chocolate and shortening and transfer to small, deep bowl.  Work with about six pumpkin balls at a time (remaining put back in freezer) drop into the chocolate.  Work quickly, gently spoon chocolate over to coat.  Using two forks, lift truffle out of chocolate, shake off excess and transfer to prepared tray.  Continue with remaining pumpkin balls.  Put remaining chocolate in ziplock bag, snip corner, and drizzle swirl of chocolate in a design on top of each truffle.  Put tray in refrigerator for truffles to set up.  Store truffles in airtight container in refrigerator.

One Year Ago Today:  Triple Chocolate Hazelnut Pie 

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.

Candy Corn Cupcakes

Happy Halloween!

Candy Corn Cupcakes:
1/2 cup butter, softened
1 cup sugar
2 eggs
2 tsp vanilla
1½ cups flour
2 tsp baking powder
1/4 tsp salt
1 cup buttermilk
food coloring

Preheat oven to 350°.  Line a 12 cup cupcake pan with paper liners.

In large bowl with electric mixer, cream butter and sugar.  Add eggs and vanilla and mix well.  Combine flour, baking powder, and salt, add to creamed mixture alternately with buttermilk, mixing until batter is smooth.  Divide batter in half, putting half in another bowl (should be about 2 cups in each bowl).  Using food coloring, make batter in one bowl yellow and the other orange.

Divide yellow batter evenly among the 12 cups (about 2 heaping Tbl per cup), tap pan to level batter.  Divide orange batter evenly among the 12 cups, gently spooning on top of yellow batter (again, about 2 heaping Tbl each cup).  Bake for 20-22 minutes, until center is set.  Cool completely before frosting.

White Chocolate Buttercream Frosting:
1/2 cup butter, softened
1/2 cup white chocolate chips, microwave until just melted
3½ cups powdered sugar
1 tsp vanilla
3-4 Tbl milk
orange sprinkles
candy corn

Whip butter and white chocolate together with electric mixer.  Add powdered sugar and milk and whip to desired frosting consistency.  Frost completely cooled cupcakes and decorate with sprinkles and candy corn.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated 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.