Tag: orange

Posted on » by Dana & Nancy » Theme:

Mimosa Muffins

Mimosa Muffins

recipe from Inspired by Charm which was actually a guest post from No. 2 Pencil

Ingredients

  • 2 1/2 cups of all-pupose flour
  • 1/2 cup of sugar
  • 4 teaspoons of baking powder
  • 1/2 teaspoon of kosher salt
  • zest of two large oranges – 1 teaspoon reserved for glaze
  • 1 cup of champagne (sparkling wine)
  • 1 stick of melted butter
  • 2 large eggs
  • 1 teaspoon of pure vanilla extract
For the glaze
  • 1 cup of powdered sugar
  • 2 Tbsps. of freshly squeezed orange juice
  • 1 teaspoon of orange zest

Directions

  1. Preheat oven to 400 degrees F.
  2. Combine flour, sugar, baking powder and salt in a large mixing bowl. Add zest from two oranges and whisk into dry ingredients. Don’t forget to reserve a teaspoon of zest for the glaze. In a separate smaller bowl, combine melted butter, champagne, eggs and vanilla and stir together. Then add wet mixture to dry ingredients and stir, just until combined.
  3. Divide batter evenly among the cupcake pan, and bake for about 18 minutes, or until light golden brown.
  4. Remove muffins from oven, and prepare glaze while they begin to cool. Spoon glaze over muffins while they are still warm, not hot. If the muffins are very hot, the glaze will run off too quickly
Posted on » by Ashley » Theme:

Pumpkin Biscuits with Orange-Honey Butter

Pumpkin Biscuits

Orange-Honey Butter

Cooking Light

Ingredients
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ cup chilled butter, cut into small pieces
  • ¾ cup fat-free buttermilk
  • ½ cup canned pumpkin
  • Cooking spray
  • ¼ cup Orange-Honey Butter
Directions

 

  1. Preheat oven to 450º.
  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  3. Combine buttermilk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to about 1/2-inch thickness. Cut into 12 biscuits with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Bake at 450° for 11 minutes or until golden. Serve warm with 1/4 cup Orange-Honey Butter.

Orange-Honey Butter

Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup honey
  • 1/2 teaspoon grated orange rind
Directions

Combine all ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.

Posted on » by Ashley » Theme:

Spiced Fresh Orange and Honey Sorbet

Spiced Fresh Orange and Honey Sorbet

Bon Appétit January 2008

Makes about 4 cups

  • 3 cups water
  • 1 cup sugar
  • ½ cup clover honey
  • 2 tablespoons finely grated orange peel
  • 1 tablespoon chopped peeled fresh ginger
  • 2 whole star anise or cardamom pods
  • 2 cloves whole
  • 1 small bay leaf, preferably fresh
  • 2 cups chilled fresh orange juice
  • 3 tablespoons fresh lemon juice

 

  1. Combine first 8 ingredients in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until syrup is thick and mixture is reduced to 2 cups, about 12 minutes. Discard bay leaf; cool syrup.
  2. Strain syrup into medium bowl. Add orange juice and lemon juice. Transfer to ice cream maker and process according to manufacturer’s instructions. Transfer sorbet to container, cover, and freeze until firm, at least 6 hours and up to 3 days.