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Posts Tagged ‘Orange’

Chocolate Orange M&M Cookies

Posted in Recipes, tagged , , , , on November 12, 2012 | 1 Comment »

Wandering through the Christmas candy aisle, I came across Orange flavored M&M’s. I quickly grabbed a bag and tossed it into my cart (along with 2 family size bags of regular M&M’s. Hey, I am going to be putting those on chocolate covered popcorn! It’s not like I am going to eat all those M&M’s. I mean, I could, but I know better!).

Anyways! I just decided to use them in something simple. Cookies! I made a chocolate cookie dough and added orange zest to it. Then after I scooped the dough, I added the Orange flavored M&M’s. The M&M’s are slightly bigger than normal M&M’s (more the size of peanut butter M&M’s) and I wanted to make sure they were evenly distributed, so placing them on top of the cookie dough worked well. The orange flavor, from the M&M’s and the orange zest, isn’t strong but you will taste it. Note: the orange flavor is actually stronger the next day.

As a huge fan of chocolate, I find the different flavors of M&M’s fun to try- to eat and to bake with! Now I am on the lookout for White Chocolate Peppermint M&M’s. Katie saw them recently,so I know they are out there!!

Chocolate Orange M&M Cookies
Makes 38 cookies

1 cup (2 sticks) butter, melted
1 cup sugar
3/4 cup brown sugar, packed
2 eggs
1 teaspoon salt
1 teaspoon baking soda
1/2 cup cocoa powder
2 1/2 cups flour
1 bag (9.90 oz.) Milk Chocolate Orange M&M’s

Preheat oven to 350 degrees.

In a large mixing bowl, combine the melted butter and sugars. Stir in the eggs and mix well. Add in the salt, baking soda, and cocoa. Stir in the flour until well combined.

Using a medium-sized ice cream scoop, scoop out the dough and place it on a parchment paper lined cookie sheet, leaving 3 inches between each cookie. Press on 4 M&M’s (you might be able to get away with 5 each, though my bag would have been a couple M&M’s short) on top of each cookie. Bake in a preheated oven for 11 minutes, or until the tops are set. Remove from the oven and let cool for 5 minutes. After 5 minutes, move the cookies onto cooling racks and let cool completely. Enjoy!

Made with love, not calories!

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National Food Day: Creamsicle (Orange Creamsicle Cookies)

Posted in Recipes, tagged , , , , on August 14, 2012 | Leave a Comment »

August 14th is National Creamsicle Day!

Normally a creamsicle is a frozen dessert, but I was in the mood to bake. I decided to make orange creamsicle cookies. To get the orange flavor, I added orange zest and a little bit of orange juice. White chocolate chips mimic the cream part!

I find that the cookies have a nice orange flavor. It is not over-powering at all. If you want a stronger flavor, I would recommend adding in orange extract. A couple of other notes: I recommend refrigerating the dough- before you start baking and while you wait to scoop the next batch. Last note: rotate your cookie sheet halfway during the baking process. The orange juice in the dough makes the cookies brown along the edges, so you want to make sure the cookies bake as evenly as possible.

Oh, and I think Nick enjoyed these! 2 cookies and a glass of milk, then another cookie quickly followed! And he was considerate enough to take the “non-photogenic” cookies!

Orange Creamsicle Cookies
Prep time: 23 minutes (8 minutes active, 15 minutes resting)     Bake time: 9-10 minutes

1 cup (2 sticks) butter, melted
1 1/4 cups sugar
1/2 cup light brown sugar, packed
Zest of 2 oranges
2 eggs
2 tablespoons fresh orange juice
3/4 teaspoon salt
1 teaspoon baking soda
2 3/4 cups flour
1 1/2 cups white chocolate chips

In a large mixing bowl, cream together the butter, sugar, and brown sugar. Add in the orange zest, eggs, and orange juice and mix well. Stir in the salt and baking soda. Add in the flour and stir until just combined. Fold in the white chocolate chips. Refrigerate dough for 15 minutes (if refrigerating longer than 15 minutes, cover the bowl with plastic wrap).

Preheat oven to 375 degrees.

Using a medium-sized ice cream scoop, scoop the dough onto parchment paper lined cookie sheets, leaving at least 2 inches between each cookie. Bake in a preheated oven for 9-10 minutes or until the center is set and the edges are golden brown (remember to rotate the cookie sheet during baking). Once done, remove the cookies from the oven and let cool for 8 minutes. After 8 minutes, move the coolies onto cooling racks and let cool completely. Enjoy!

Made with love, not calories!

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Ice Cream Sunday: Orange Creamsicle Ice Cream

Posted in Recipes, tagged , , , on June 10, 2012 | 6 Comments »

There are so many ice cream recipes that I want to make, that I decided to start a series. And the dork that I am, I’m going to post these on Sunday…Ice Cream Sundays! (lame, I know!) So, starting today and going through August, I will share with you an ice cream recipe every Sunday!

Remember a couple weeks ago, the guest post that I did for Chef Dennis? The Orange Cardamom Scones, right? Well, my mind started to wander regarding using oranges in more recipes.

Oranges are not one of my favorite fruits. I like the flavor just fine, I’m just too lazy. To me, oranges are more work than I want to put into, just to eat it. Yeah, I know, this is coming from someone who loves stirring a pot of caramel for 45 minutes! So my priorities are a little messed up! I’m sure you had already figured that out :)

Anyways, one of the recipes that came to mind is my Lemon Ice Cream. It’s super easy to make and so yummy. Why not make it with oranges? I was thinking it would resemble an orange creamsicle. I did make a small change (other than using oranges!), in order to make it a little creamier. Yum!!

Orange Creamsicle Ice Cream
Prep time: 4 hours, 45 minutes (15 minutes active, 4 hours resting, 30 minutes churning)

3/4 cup sugar
zest of 1 orange
1/2 cup fresh orange juice
1 1/2 cups half and half
1/2 cup whipping cream

In a medium-sized mixing bowl, combine all the ingredients and whisk together until the mixture is combined and you don’t feel any sugar on the bottom of the bowl. Cover and refrigerate at least 4 hours.

After 4 hours, give the mixture a quick whisk and pour into your ice cream machine. Follow the manufacturers directions (mine takes about 30 minutes). Once the ice cream is ready (will be of a soft-serve consistency), scoop into a freezer container and freeze until firm (about 2 hours). Serve and enjoy!

Note: My zester is more for cheese or chocolate, it doesn’t give me really fine zest like a microplane would. So once I zest the orange, I put the zest (along with 1/2 cup of the recommended sugar) into a small food processor. I process this for about 30 seconds. This helps make the zest a little smaller for the ice cream. This step isn’t necessary, it’s just what I prefer. If you don’t want the zest in the finished ice cream at all, you could always strain the mixture as you pour it into your ice cream machine.

Made with love, not calories!

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Orange Cardamom Scones (guest post)

Posted in Recipes, tagged , , , , on May 25, 2012 | 4 Comments »

I am so excited and honored to say that today I am doing a guest post for Chef Dennis!

Every Friday, Chef Dennis features a blogger on his post. I am delighted that I am this week’s featured blogger!

I am sharing a recipe for Orange Cardamom Scones… I hope you will check out the recipe!!

Please join me at: A Culinary Journey with Chef Dennis!

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