Tag: Orange

Orange Pan-glazed Tempeh Recipe | 101 Cookbooks

This might be the best tempeh recipe I’ve highlighted to date. It features a simple ginger and garlic-spiked orange glaze that plays off the nutty, earthiness of pan-fried tempeh beautifully. Unlike many other tempeh recipes, there is no need for a long marinade time with this one, making it great for a last-minute weeknight meal.
Orange Pan-glazed Tempeh

The recipe comes with a bit of a story, originates in a book I suspect many of you haven’t seen yet, and started with an email I received one morning last September from Australian cookbook author (and natural foods enthusiast) Jude Blereau. It read,

Dear Heidi, My name is Jude Blereau and I’m a Natural Foods Chef and author from Western Australia. I’m currently in San Francisco, having a fabulous time(…) I’d love the opportunity to have a chat with you and meet you. We do similar work I think, though with our own different slant. Hoping we can meet…

The name sounded quite familiar to me, I did a quick scan of my cookbooks, and spotted her book immediately. It was a thoughtfully composed volume of natural food recipes that I had tucked into my suitcase on my journey back from New Zealand a couple years ago. The minute I discovered Wholefood in a bookstore in Wellington, I knew I was reading along with a cook I had much in common with. Flash forward a couple years (and emails) later and we are chatting over coffee and croissants at Tartine Bakery here in San Francisco.
Orange Pan-glazed Tempeh

We talked about all sorts of things, and I asked Jude if she’d let me highlight one of her recipes here on the site. She told me she had a new book just published in Australia, and that she’d send the new one to me upon her return. Today’s tempeh recipe is from Jude’s new book – Coming Home to Eat: Wholefood for the Family published by Murdoch Books. It is beautifully written, delicately designed, brimming with great recipes, and punctuated by a handful of photographs (by Geoff Fisher and Michelle Aboud) that help set the aesthetic tone of the book perfectly.
Orange Pan-glazed Tempeh

My hope is that Coming Home to Eat will get U.S. distribution sometime in the near future, but as far as I know, that could take some time. Meanwhile, you can follow Jude through her site or her blog. And if you find yourself in Perth looking for a cooking class experience or natural chef training program – Jude’s the one to track down.

And thank you for reaching out Jude, I look forward to visiting you in Perth someday. You books an inspiring, and your enthusiasm infectious. I hope our paths cross again soon. -h

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Blood Orange Gin Sparkler | 101 Cookbooks

For a good part of the year I have rosemary floating about the kitchen. It’s typically crowded in a wide-mouth jar, standing stick-straight, quietly waiting to be called upon. Sometimes it sits on the windowsill here, other times it migrates to the island, or, on rare occasions, the dinner table. I tend to buy a bunch, then work my way through it little by little (you’ve likely seen it in the background of photos on previous posts). Said another way – rosemary is often in my line of sight, and I’m always looking for ways to use it. This cocktail caught my attention a couple weeks back, and I’ve been making my own citrus-spiked riff on it in the days since.
Blood Orange Gin Sparkler

So…my initial idea was that I’d do a winter citrus version using freshly-squeezed pink grapefruit juice, gin, and tonic water or sparkling water. I thought the evergreen notes in the gin would blend nicely with the tart pucker of grapefruit, and I’d take the edge off with a hint of rosemary syrup.

Not meant to be.
Gin Sparkler

I walked into a box of beautiful Moro blood oranges at the store, and here we are. The blood orange juice worked beautifully, it added a lovely burst of color, and generally lent itself agreeably to what ended up being a long, bright, winter-time quencher. One that goes down a bit too easily, in fact. As I mention down below, if blood oranges are hard for you to come by, this drink is great with navel oranges as well. I mean it when I say, I hope you like this one as much as I do.

Gin Sparkler

I kept thinking the gin / citrus combo would make for a striking DIY cocktail set-up at a holiday party, or New Year’s brunch /gathering. Particularly if you offered a selection of juice mixers. I’m imagining small glass pitchers of blood orange juice, pink grapefruit juice, orange juice, oro blanco grapefruit juice, and or sweet lime juice? It would be a beautiful spectrum. Let me know if you give it a go.

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Orange Spiced Mulled Wine – Playful Cooking

Orange Spiced Mulled Wine | Playful Cooking #mulledwine #foodphotography #drinks

A little sweet, earthy warm flavors and a mild pungent kick! This Orange Spiced Mulled Wine is so cozy and delicious. It also smells absolutely divine! Serve it warm or at room temperature, this mulled wine makes for a perfect holiday party drink.

The first time that we tasted warm wine was in Paris, way back in 2012. We were on a vacation. Since it was during Thanksgiving, you can imagine how cold it was. Every other lane that we walked by had this small shop or stall where a big pot of wine would be simmering away. At first, the idea of warm wine felt a little weird. But then one sip and I loved how beautifully it warmed up my palate.

Orange Spiced Mulled Wine | Playful Cooking #mulledwine #foodphotography #drinksOrange Spiced Mulled Wine | Playful Cooking #mulledwine #foodphotography #drinks

Honestly speaking, I can get a little lazy when it comes to making Mulled Wine or Sangria. I enjoy wine. And after a busy week, I would rather just pour myself a glass instead of making the wine more interesting. Having said that, every time I put in a little effort to make mulled wine, I say to myself – make it more often! Mulled wine is so tasty and flavorful. With little effort, it is such a quick way to uplift the essence of any wine.

ONE KEY NOTE – It’s extremely important to simmer the wine in medium low heat and DO NOT BOIL. If you bring the wine to boil, it will cook off all the alcohol.

Orange Spiced Mulled Wine | Playful Cooking #mulledwine #foodphotography #drinks

Orange Spiced Mulled Wine | Playful Cooking #mulledwine #foodphotography #drinks

On a different note, this is my very first blog post where I photographed the dish using artificial light and a flash. Natural Light is my comfort light, but this year was about getting out of comfort zone and I feel so happy that I bought that flash. I still love my natural light and definitely not completely going away from it, but also, really happy that now I have an option for artificial light too.

Orange Spiced Mulled Wine

Orange Spiced Mulled Wine

Ingredients

  • 6 star anise
  • 3 cinnamon sticks
  • 11 green cardamoms
  • ½ teaspoon cloves
  • 1 inch fresh ginger
  • 1 orange
  • 1 cup white sugar
  • 1 cup water
  • 1 bottle red wine

Directions

  • Peel the orange and save the peel. Slice the orange. Thinly slice the ginger.
  • In a heavy bottom pan, add the sugar, water, spiced ginger, all the spices, orange peel, half of the thinly sliced orange and an entire bottle of red wine.
  • Mix it up and let it simmer in medium low heat for 15 minutes. Stir occasionally in between.
  • Once done, let it cool down a bit. Strain the spiced wine into a big pitcher.
  • Serve it warm or at room temperature, garnished with orange slices, cinnamon stick and a couple of star anise.

3.1

https://www.playfulcooking.com/beverage/orange-spiced-mulled-wine/

Copyright: Playful Cooking

Orange Spiced Mulled Wine | Playful Cooking #mulledwine #foodphotography #drinksOrange Spiced Mulled Wine | Playful Cooking #mulledwine #foodphotography #drinks

I love to see your creation from my blog, so if you make this spice mixes, tag me on social media @playfulcooking.

Learn about the vibrant cuisine of Kolkata – Check out my book Taste of Eastern India and follow the #tasteofeasternindia

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Chocolate Orange Mallow Krispies – Video Recipe

Chocolate Orange Mallow Krispies – Video Recipe



Barry & Phoebe make some great party food treats that kids can help with
Blog http://www.myvirginkitchen.com
Twitter http://www.twitter.com/myvirginkitchen
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INGREDIENTS
300g marshmallows
2 drops of orange essence
small bar of chocolate
Rice Krispies
250g Rolo chocolates
50g butter
more butter for greasing


Carrot Orange Christmas Fruit Cake

Carrot Orange Christmas Fruit Cake | Playful Cooking #cake #photography #christmascake #fruit #baking

Good amount of moistness with delicate crumbs, this Carrot Orange Christmas Fruit Cake is quick and bakes to perfection. I baked the cake repeatedly three times and while serving, everybody loved it and asked for the recipe. With no alcohol and no caffeine, this is one of a kind Christmas cake!

Growing up, we didn’t have a lot of Christmas traditions except for one and that was a Christmas cake. Ma always baked a simple vanilla flavored Christmas cake in her ginormous round oven that she still has and uses occasionally. She never liked alcohol! Then, my brother took over and started baking rum-soaked fruitcake (traditional Kolkata Christmas Cake) which is so rich and dense. We absolutely love his cake. This year, for the first time, I baked my version of Christmas cake – Carrot Orange Christmas Fruit Cake! I steered clear of the alcohol even though I know it bakes off, making the cake harmless for kids. But I am one of those paranoid Moms and had to find an alternative.

Carrot Orange Christmas Fruit Cake | Playful Cooking #cake #photography #christmascake #fruit #baking

This cake is a blend of the traditional Kolkata Christmas Cake that my brother bakes and Nigella Lawson’s Carrot Walnut Cake! The orange juice was a very last-minute thought and worked out so perfectly. The first time I baked this cake, I did it without soaking the fruits in orange juice. It was tasty but it did lack the subtle moistness that you get from soaking the fruits.

Soaking the dried fruits!

I tried soaking the fruits in orange juice for overnight and also for an hour. Both turned out equally great and pretty similar in taste and texture. Alternatively, you could always use dark rum, brandy or tea to soak the fruits.

Greasing the pan with oil and flour is extremely important. Because the cake has orange juice, it adds a lot of moisture and releasing the cake from the pan will be tough, if it’s not prepared properly. You can surely also add a parchment paper instead.

Carrot Orange Christmas Fruit Cake | Playful Cooking #cake #photography #christmascake #fruit #bakingCarrot Orange Christmas Fruit Cake | Playful Cooking #cake #photography #christmascake #fruit #baking

When it comes to baking the cake, I always look for an easy route where I can just throw everything in one bowl, whisk it up and done. This cake is so fuss free that even if you don’t bake often, you can easily pull it off without much effort at all.

Carrot Orange Christmas Fruit Cake

Carrot Orange Christmas Fruit Cake

Ingredients

  • Dry fruits and nut:
  • ¼ cup dried pineapple
  • ¼ cup dried raisins
  • ¼ cup dried cranberries
  • ½ cup crystalized dried ginger
  • ½ cup dried apricot
  • ½ cup walnut
  • other ingredients:

  • 1 cup freshly squeezed orange juice
  • 1¼ cups grated carrot
  • 2 eggs
  • ½ cup tightly packed dark brown sugar
  • ¾ cup canola oil
  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • powdered sugar for dusting on the cake (optional)

Directions

  • Roughly chop the dried fruits. Do not grind as you want the chunky bites in the cake. Also, roughly chop the walnut. In a mixing bowl, pour the orange juice along with the chopped dried fruits (NOT THE WALNUT, it will be added later). Mix it around and keep it aside for minimum an hour or overnight.
  • In a big mixing bowl, crack the eggs and whisk it with the brown sugar. Then, pour the oil and whisk it again to mix everything.
  • Next, sift all the dry ingredients (flour, baking powder, baking soda and salt). Whisk it again. The batter will be thick and not too runny.
  • Finally, add the soaked dried fruits and the carrot. Using a rubber spatula or a wooden spoon, mix everything.
  • Preheat the oven to 350 F. Grease a 9-inch round baking pan with oil and dust it with flour. If you want, you can also line a parchment paper at the bottom of the pan.
  • Pour the prepared batter in the pan and layer the batter evenly. Tap the cake pan a couple of times to set the batter. Place it it the preheated oven on the middle rack for 50 minutes.
  • After the cake is baked, take it out of the oven and let it cool down on the pan. Do not try to release the cake at this point. Give it a good 10 minutes to cool down completely.
  • Release the sides of the cake before try to flip the cake. Dust it with powdered sugar (optional) and serve.
  • You can surely add a cream cheese frosting or even serve the cake with some freshly whipped cream or ice cream. I personally prefer it just as is with a cup of tea!

3.1

https://www.playfulcooking.com/cakes-cupcakes-and-muffins/carrot-orange-christmas-fruit-cake/

Copyright: Playful Cooking

Carrot Orange Christmas Fruit Cake | Playful Cooking #cake #photography #christmascake #fruit #bakingCarrot Orange Christmas Fruit Cake | Playful Cooking #cake #photography #christmascake #fruit #baking

I love to see your creation from my blog, so if you make this spice mixes, tag me on social media @playfulcooking.

Learn about the vibrant cuisine of Kolkata – Check out my book Taste of Eastern India and follow the #tasteofeasternindia

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Almond Orange Snowflake Cookies – Playful Cooking

Almond Orange Snowflake Cookies | Playful Cooking #foodphotography #cookies #christmas #snowflake #cookiewreath

Over the past few years, a lot of baking bloggers have inspired me with their cookie wreath photography. I had gawked, admired and planned to try something similar until I finally implemented it last week. I made these soft almond orange snowflake cookies. These cookies have the richness of almond and a subtle orange taste. The icing that I used is super easy with just two ingredients.

Almond Orange Snowflake Cookies | Playful Cooking #foodphotography #cookies #christmas #snowflake #cookiewreath

This holiday season, I am in a totally different rhythm. I am baking cookies like never before and thankfully every single recipe is working out magically. Of course, my little fella is over the moon happy with his Mommy’s new favorite activity. He is always looking for what I am baking next and even started making some requests. His requests often include either chocolate or creamy frosting. As much as I love baking with him, I had to tackle these almond orange snowflake cookies while he was at school.

Handling the cookie dough!

Sugar cutout cookies, as we all know, needs to be chilled before cutting. You want to keep the dough cold all the time for easy cut out. With this cookie dough, it was a little difficult as the almond meal made the dough extra buttery. So, I had to chill the dough several times – after the dough was ready, after rolling the dough and again after cutting the dough into desired shape. It was not tough but I just had to make some space in the fridge and go along with the waiting game.

Few Key Points to Remember!

  1. Do not knead the dough. Use the paddle attachment of your stand mixer and just bring the dough together. Then, wrap it tightly in a clear wrap and let the dough cool down completely in the refrigerator.
  2. When you are rolling the dough, place the dough between two sheets of parchment paper. Flour the dough a little bit as you continue rolling. If it starts to get sticky, put it back in the fridge and let it cool down once again.
  3. When you are cutting the rolled dough, flour the cutter a little bit to avoid it from sticking.
  4. Make sure to cool the cut out cookies before baking. If you don’t follow this step, the butter will melt and the cookies will not retain its shape.

The Icing:

Its just powdered sugar with a little bit of milk that’s whisked to make the icing! I kept the consistency of the icing thick as I only did outlines. If you want to fill the cookie with more icing, add a tad bit more milk to loosen the consistency.

Almond Orange Snowflake Cookies | Playful Cooking #foodphotography #cookies #christmas #snowflake #cookiewreath

If you enjoy the flavor of almond, you will surely enjoy these cookies a lot! We loved it and so did our guests. This recipe was adapted from Laura’s Almond Sugar Cookies! I just had to change the measurements as I wanted to bake a smaller batch.

Almond Orange Snowflake Cookies

Almond Orange Snowflake Cookies

Ingredients

  • 1 stick (½ cup) softened butter
  • 2 tablespoon cream cheese
  • ½ cup granulated sugar
  • 2 tablespoons orange zest
  • ½ teaspoon almond extract
  • 1¼ cup all-purpose flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • pinch of salt
  • for icing

  • 1 cup powdered sugar
  • 2 tablespoons milk

Directions

  • Using a paddle attachment in your stand mixer, beat the soften butter, cream cheese with sugar until it’s smooth. Then, add the orange zest, almond extract and beat it once again.
  • In a separate mixing bowl, sift the flour, almond flour, salt and baking powder. Whisk the dry ingredients to combine everything.
  • Add the flour mixture to the butter mixture, little by little, and bring the mixture together to form a dough. It will be very sticky dough but don’t add any more flour.
  • Layer clear wrap on the kitchen counter or on a chopping board and drop half the dough mixture into it. Flatten it a bit and tightly wrap the dough. Repeat the same for the rest of the dough. Keep all the wrapped dough in the refrigerator for at least 2 hours or until it’s hardened.
  • After 2 hours, if the dough feels hard enough, start working with one cookie dough at a time. Take two sheets of parchment paper, sprinkle little flour on one sheet, unwrap the dough and place it on the floured sheet. Sprinkle more flour on the dough and place the second sheet on top. Gently but firmly, start rolling the dough and keep turning the sheet around. Without removing the parchment paper, place the rolled dough back into the fridge for 30 minutes. Repeat the step with the second dough.
  • After 30 minutes, take a plate and add some flour into it. Layer a parchment paper on the cookie sheet and keep it ready. Take out one rolled cookie dough and remove the top parchment paper. Dip the cookie cutter in the flour and press it firmly on the dough. I used only the snowflake cutter. Carefully remove the cut out and place it on the cookie sheet. (If you wish to make hanging edible ornaments, poke a hole on top using a straw or end of your piping tip at this stage). Once you are done cutting out all the cookies, place the cookie sheet back in the fridge. Gather the remaining dough and bring it together into a disc. Sprinkle a little bit of flour and place the parchment paper back on top. Roll and place it back into the fridge. Work with the second rolled out cold dough the same way.
  • Allow the cut out cookies to cool down in the refrigerator for 15 minutes. Then, bake them in the middle rack of the oven, preheated at 350 F, for 8 minutes (Please note that based on the size of your cutout, it might need more or less time).
  • Once the cookies are baked, take them out of the oven and leave them on the cookie sheet for 2 minutes before placing them on the wire rack to cool down completely.
  • Icing can be started only after the cookies are completely cooled down. To prepare the icing, whisk the powdered sugar with milk until it comes together into a smooth icing. Because I did only lining on the cookies, I kept the icing thick. If you want to cover the cookies, add an extra 1 teaspoon of milk and loosen the consistency.
  • Pipe the icing as per your liking and add some sprinkles. Allow the icing to set completely before storing the cookies in an airtight jar.

Notes

Read all the notes that I mentioned above in the post for the best result and easy baking.

3.1

https://www.playfulcooking.com/cookies/almond-orange-snowflake-cookies/

Copyright: Playful Cooking

Almond Orange Snowflake Cookies | Playful Cooking #foodphotography #cookies #christmas #snowflake #cookiewreathAlmond Orange Snowflake Cookies | Playful Cooking #foodphotography #cookies #christmas #snowflake #cookiewreathAlmond Orange Snowflake Cookies | Playful Cooking #foodphotography #cookies #christmas #snowflake #cookiewreath

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A Super Simple Make Ahead Instant Pot Orange Cranberry Sauce Recipe · i am a food blog i am a food blog

If you want to win this Thanksgiving, you should make this make ahead instant pot orange cranberry sauce. If you’ve never had homemade cranberry sauce, you’re missing out. It’s nothing like the stuff that comes out of the can. It’s kind of funny that I’m even saying this because the truth is, until recently, I didn’t get what the deal with cranberry sauce and turkey. Growing up we certainly didn’t do cranberry sauce. Heck, we didn’t even have regular stuffing made with bread. Nope, my mom did the whole Chinese sticky rice stuffing thing. So, you can see why cranberry sauce isn’t a nostalgic thing for me.

In some ways, it not being nostalgic is even better because I know that I don’t like it for sentimental reasons. I legit like the sweet-tartness of cranberry sauce with the savoriness of turkey. It’s kind of a bonus that it’s traditional. Did you know that cranberry sauce with turkey is actually something that the Pilgrims did? I just learned that today, after googling “why does cranberry sauce go with turkey?” Apparently cranberries are native to North America. Something something about the climate here being perfect to grow them.

Cranberries growing have to be about one of the cutest fruits ever. I love cranberry fields! They’re really common here in the PNW: sometimes you see them while you’re driving on the highway. The best is when they flood the fields and all the cranberries float to the top and you see farmers wading around in giant waterproof overalls. If they sold the cranberries in the fields, I would totally buy them, but they don’t so I usually get fresh cranberries at the store.

After you find your fresh cranberries, all you need to make sauce is sugar and an orange. You could skip the orange, but I think it adds a nice little undercurrent of orange flavor that pairs well. This sauce is super simple. Most of your cranberries are pressure cooked with a bit of water for a just a minute, then left to soften a little bit for 2 minutes on natural release. After a quick release, you stir in the sugar and remaining cranberries and do a quick 1 minute cook on sauté. Cooking the berries in two stages ensures you get a nice mix of berry textures, both soft and jelly and soft and whole.

Make Ahead Instant Pot Orange Cranberry Sauce Recipe | www.iamafoodblog.com

Make Ahead Instant Pot Orange Cranberry Sauce Recipe | www.iamafoodblog.com

Make Ahead Instant Pot Orange Cranberry Sauce Recipe | www.iamafoodblog.com

Super Simple Make Ahead Instant Pot Orange Cranberry Sauce Recipe
makes about 2.5 cups


  • 12 ounces fresh cranberries, about 3 cups
  • 1/2 cup water or low-sugar orange juice
  • 1 strip orange zest
  • 1/2 – 1 cup sugar

Add 2.5 cups of the cranberries, saving 1/2 cup for later, along with the water or juice to the insert of the Instant Pot.

Cook on high pressure for 1 minute. When done, set a timer for 2 minutes. After 2 minutes of natural release, quick release the pressure.

Carefully open up the lid and then stir in the sugar and remaining 1/2 cup of berries. Sauté on high for 1 minute, stirring occasionally. The sauce will thicken as it cools.

Keeps in the fridge for 10-14 days.

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Chocolate + Orange Morning Rolls – A Cozy Kitchen

This week buried me alive. Last night I un-RSVP’d myself from Alana’s Halloween party that I’ve been excited about for WEEKS. But I could barely move and my feet were killing me. I took a shower and got in bed and slept for twelve straight hours and now feel like I can concur the world…but first, warm chocolate orange morning rolls.

These rolls on a Saturday morning make everything better. They are soft and warm and delicious. The combo of orange and chocolate will forever be a favorite of mine. It is classic Holiday vibes but I really feel like we should make space to enjoy them year around.

The filling is gently spiced with some cinnamon and all-spice. The orange flavor comes from some fresh orange zest that is put on top of that filling.

This recipe was living on this IG post, but IG decided that this recipe is way too long to fit into a caption—who knew?!

So, I decided to put it on this blog for easy-reading and printing!

Chocolate + Orange Morning Rolls

Chocolate + Orange Morning Rolls

Ingredients

    Dough:

  • 2 3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1 tablespoon instant yeast
  • 3 large eggs
  • 1/4 cup lukewarm water or warm milk
  • 8 tablespoons room-temperature unsalted butter
  • Spiced Chocolate Filling:

  • 1/2 cup unsalted butter, room temperature
  • 1/3 cup cocoa powder
  • 3 tablespoons brown sugar
  • 3 tablespoons white granulated sugar
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground all-spice
  • 1/2 teaspoon salt
  • 1 ounce of Moser Roth milk chocolate, finely chopped
  • Zest from 1 naval orange
  • Cream Cheese Vanilla Glaze:

  • 2 ounces cream cheese, room temperature
  • 1 tablespoon unsalted butter, room temperature
  • 1 cup powdered sugar
  • Pinch of salt
  • 1 teaspoon pure vanilla extract or vanilla paste
  • 1 tablespoon heavy cream

Directions

    Dough:

  1. In a stand mixer, with the dough hook, mix together all of the dough ingredients to form a mostly smooth, shiny dough. Don’t worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. Knead this dough on medium speed for about 5 minutes.
  2. Spray a medium bowl with cooking spray. Transfer the dough into the greased bowl, using a spatula because the dough will be a bit sticky. Cover the bowl with a clean kitchen towel and let it rise for 1 1/2 hours. If you want to to make this for ahead, you can cover the bowl with plastic wrap and transfer it to the fridge and continue with the recipe the next morning. Or, you can continue with it immediately.
  3. Chocolate Filling:

  4. In a bowl, mash all of the ingredients (except the chopped chocolate and orange zest) together until smooth.
  5. To Assemble the Rolls:

  6. Grease and line a 9 x 4-inch baking dish.
  7. On a liberally floured surface, dump the dough out and roll it into a 1/4-inch thick rectangle. Spread the filling evenly onto the rectangle and stop about 1/4-inch before you reach the edge. Sprinkle with the chopped chocolate and orange zest. Roll the rectangle tightly, in a horizontal fashion, into a log. Transfer the log to a lightly floured cutting board and transfer to the freezer (this will help when we cut and form the babka) for about 10 minutes.
  8. After the log has chilled, remove it from the freezer. Using a sharp knife, slice off the ends and discard. Slice the log into 3-inch pieces. Carefully transfer the rolls to the prepared baking dish. Cover with a clean kitchen towel and place in a draft-free place in your home until it doubles in size, about 1 hour.
  9. Preheat the oven to 350 degrees F. Bake for about 30 to 35 minutes, until lightly golden brown.
  10. To Make the Cream Cheese Vanilla Glaze:

  11. To the bowl of a stand-up mixer (you can use a hand mixer too), add the cream cheese, butter, powdered sugar and salt. Beat until smooth. Pour in the heavy cream and then beat for a full 2 minutes, until very fluffy. When the rolls come out of the oven, spoon the glaze/frosting on top. It’ll melt when it comes in contact with the warm rolls. YUM.

3.1

https://www.acozykitchen.com/chocolate-orange-morning-rolls/

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Chocolate + Orange Morning Rolls – A Cozy Kitchen

This week buried me alive. Last night I un-RSVP’d myself from Alana’s Halloween party that I’ve been excited about for WEEKS. But I could barely move and my feet were killing me. I took a shower and got in bed and slept for twelve straight hours and now feel like I can concur the world…but first, warm chocolate orange morning rolls.

These rolls on a Saturday morning make everything better. They are soft and warm and delicious. The combo of orange and chocolate will forever be a favorite of mine. It is classic Holiday vibes but I really feel like we should make space to enjoy them year around.

The filling is gently spiced with some cinnamon and all-spice. The orange flavor comes from some fresh orange zest that is put on top of that filling.

This recipe was living on this IG post, but IG decided that this recipe is way too long to fit into a caption—who knew?!

So, I decided to put it on this blog for easy-reading and printing!

Chocolate + Orange Morning Rolls

Chocolate + Orange Morning Rolls

Ingredients

    Dough:

  • 2 3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1 tablespoon instant yeast
  • 3 large eggs
  • 1/4 cup lukewarm water or warm milk
  • 8 tablespoons room-temperature unsalted butter
  • Spiced Chocolate Filling:

  • 1/2 cup unsalted butter, room temperature
  • 1/3 cup cocoa powder
  • 3 tablespoons brown sugar
  • 3 tablespoons white granulated sugar
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground all-spice
  • 1/2 teaspoon salt
  • 1 ounce of Moser Roth milk chocolate, finely chopped
  • Zest from 1 naval orange
  • Cream Cheese Vanilla Glaze:

  • 2 ounces cream cheese, room temperature
  • 1 tablespoon unsalted butter, room temperature
  • 1 cup powdered sugar
  • Pinch of salt
  • 1 teaspoon pure vanilla extract or vanilla paste
  • 1 tablespoon heavy cream

Directions

    Dough:

  1. In a stand mixer, with the dough hook, mix together all of the dough ingredients to form a mostly smooth, shiny dough. Don’t worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. Knead this dough on medium speed for about 5 minutes.
  2. Spray a medium bowl with cooking spray. Transfer the dough into the greased bowl, using a spatula because the dough will be a bit sticky. Cover the bowl with a clean kitchen towel and let it rise for 1 1/2 hours. If you want to to make this for ahead, you can cover the bowl with plastic wrap and transfer it to the fridge and continue with the recipe the next morning. Or, you can continue with it immediately.
  3. Chocolate Filling:

  4. In a bowl, mash all of the ingredients (except the chopped chocolate and orange zest) together until smooth.
  5. To Assemble the Rolls:

  6. Grease and line a 9 x 4-inch baking dish.
  7. On a liberally floured surface, dump the dough out and roll it into a 1/4-inch thick rectangle. Spread the filling evenly onto the rectangle and stop about 1/4-inch before you reach the edge. Sprinkle with the chopped chocolate and orange zest. Roll the rectangle tightly, in a horizontal fashion, into a log. Transfer the log to a lightly floured cutting board and transfer to the freezer (this will help when we cut and form the babka) for about 10 minutes.
  8. After the log has chilled, remove it from the freezer. Using a sharp knife, slice off the ends and discard. Slice the log into 3-inch pieces. Carefully transfer the rolls to the prepared baking dish. Cover with a clean kitchen towel and place in a draft-free place in your home until it doubles in size, about 1 hour.
  9. Preheat the oven to 350 degrees F. Bake for about 30 to 35 minutes, until lightly golden brown.
  10. To Make the Cream Cheese Vanilla Glaze:

  11. To the bowl of a stand-up mixer (you can use a hand mixer too), add the cream cheese, butter, powdered sugar and salt. Beat until smooth. Pour in the heavy cream and then beat for a full 2 minutes, until very fluffy. When the rolls come out of the oven, spoon the glaze/frosting on top. It’ll melt when it comes in contact with the warm rolls. YUM.

3.1

http://www.acozykitchen.com/chocolate-orange-morning-rolls/

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