Orange Fiasco

My number one rule that I tend to break constantly is, "never go grocery shopping when I'm hungry".  The end result varies, but I usually always end up with things that are not on my list.  This time it was a 4 lb bag of oranges, among other things.  They were on sale!! I couldn't pass up the opportunity to have 10+ oranges for just $3!
Then, there I was at home, contemplating what I would do with these gorgeous fruits.  Juicing them would just be a waste...but then I remembered having these amazing Cranberry Orange Scones from a local bakery, and I decided that that is what these oranges would become.  Pastries! =)  I found a few different recipes online and made some modifications to them based on what I had at home (no more grocery shopping for me..today).  I know scones are supposed to be on the drier side because you typically pair it with your cup of tea or coffee, but I honestly love a moist scone that speaks for itself.  So, what I did was fold in chunks of cream cheese and I also mixed orange segments into the batter to give the end product a burst of juiciness when you bite into it.
Oh, and it turned out fantastic!  Here, take a look.

Oops, I forgot to mention the icing, which makes it look gourmet =9.  So simple to make, just take 1 - 2 tablespoons of orange juice and mix it into a 1/4 cup of powdered sugar.  You may add more juice or sugar to get the right consistency.

I seriously want to eat one right now!

Cranberry Orange Cream Cheese Scones

INGREDIENTS

2 Cups All Purpose Flour
7 tsp Sugar
1 Tbsp Orange Zest
2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1/3 Cup Unsalted Butter, cold and cubed
3 oz. Cream Cheese, cold and cubed
1 Cup Dried Cranberries
1/3 Cup Orange Juice
1/2 Cup Orange Sections
1/4 Cup Lowfat Buttermilk
1 Egg
1 Tbsp Milk

DIRECTIONS - preheat oven to 400 degrees.

1. In a small bowl combine orange juice and cranberries. Set aside.

2. In a large bowl, whisk together flour, sugar, orange zest, salt, baking powder and soda. Cut butter into the flour mixture with a pastry cutter until it resembles coarse crumbs.

3. Add buttermilk and egg to cranberries, then pour all into the flour mixture. Mix until soft dough forms.

4. Knead dough 8 - 10 times on a floured surface.  Form a circle and cut into 12 - 14 wedges (you may cut them smaller since they grow in the oven).

5. Fold a few cubes of cream cheese into each wedge, and place on baking sheet lines with parchment paper.

6. Brush with milk and bake for 13 - 15 minutes of until light golden brown.

Transfer to a cooling rack, and once thoroughly cooled, drizzle on the icing.

Sooooo delicious! Enjoy :D

Cookie Trades

Being in a festive mood got me flipping through pictures of last year's holidays.  There were tons of photos of family, food and decorations.  I remember putting together gift baskets of all sorts of baked goods while mom was baking her famous party mix.  I love how delicious the house smells during the holidays =).
Last year I gifted these terrific Chocolate Dipped Shortbread Cookies and Oreo Truffles.  Both were a total hit and everyone requested I make more.  I would have totally accommodated their requests too, but I was so burnt out with my new job and not to mention putting together over 250 cookies.  Maybe this year will be a little different though.

Although I had fun making both recipes, I really enjoyed making the Oreo Truffles.  Probably since it was my first time and I absolutely love Oreos!

However, these two recipes have got to be the best cookie trade recipes for the holidays.  They're easy to store and won't break the bank if you have a long "Nice" list this year.


Chocolate Dipped Shortbread Recipe

INGREDIENTS

3/4 lb. Softened (room temperature) Unsalted Butter
1 Cup Sugar
3 1/2 Cups All-Purpose Flour
1 tsp Vanilla Extract
1/4 tsp Salt
8 oz Chocolate, melted

DIRECTIONS - preheat oven to 350 degrees.

1. Combine butter and sugar in you electric stand up mixer with the paddle attachment until smooth and creamy.  Add in flour a cup at a time.  Once incorporated add the salt and vanilla extract and mix till combined.

2. Roll out the dough into two discs on a floured surface.  Wrap in plastic wrap and store in the refrigerator for at least 1 hour or until ready to use.

3. When you're ready to bake, roll the dough out on a floured surface until 1/4 inch thick.  Using a cookie cutter, cut out your dough.  Place each cut-out onto  a baking sheet lined with parchment paper and sprinkle with some sugar.

4. Bake for 22 - 25 minutes or until lightly golden.  Cool on a wire rack before dipping.

Dipping:
1. Melt 8 oz of chocolate according to the directions.

2. Chop up about 3/4 cup of dry roasted, unsalted peanuts.

3. When the cookies have thoroughly cooled, dip them into the chocolate and roll them in the chopped peanuts.  Set aside to firm up.

The delicious cookies are to be store in an air tight container for up to a week, but I highly doubt they'll last that long, =9.

Simple huh?  Well this next recipe will be a snap!

Oreo Truffles

INGREDIENTS
1 package of Oreos
8 oz Softened (room temperature) Cream Cheese
8 - 10 oz Chocolate, melted

DIRECTIONS
1. In a food processor, crumble Oreos till they resemble sand.  Don't have a food processor, no worries!  Just place Oreos in a ziploc bag and crush with a rolling pin.

2. Pour cookie crumbs into a mixing bowl with the cream cheese and stir until everything is moist and combined.

3. Shape mixture into 1 inch balls and place in the freezer for 30 minutes to set.

Dipping:
1. Melt chocolate according to directions.

2. Coat each truffle with chocolate and place on wax or parchment paper to set.

3. Once all the truffles are covered, drizzle remaining chocolate over them for a quick texture design, or get creative and add some sprinkles to them.

Store these amazing truffles in an air tight container for up to a week.

Just talking about these are giving me baking fever!  Have fun =)

Happy Halloween!!!

Happy Halloween all!!  What crazy spooks are you brewing up in your kitchen today?  I know you must be busy prepping for your haunted soiree or trick-o-treating with the children.  If you're stuck at work, don't stress out! =)  Check out quick, fun and easy treat recipes online during your lunch break.  I have to admit that turning the oven on seemed like a quest and a half, so I opted for the semi-homemade no-bake option to create my Halloween treats.  Here's a snapshot of my fun Mummy-faced Cookies.

Aren't they cute!  It was so much fun to watch them come to life, and it only took me 20 minutes to put together!  All you need is a sleeve of Oreos (your favorite cookies will work perfectly), half a package of Vanilla Flavored Almond Bark coating, a squeeze bottle (or ziploc bag) and chocolate morsels.
Just follow the melting directions for the chocolate, and coat one cookie at a time.  Place each covered cookie on wax or parchment paper.  The next step I experimented a little with.  I snipped off the tips of the chocolate morsels before placing them upside down onto the cookies (for eyes).  If you don't the eyes won't stay in place the way you want them to.  But, if you want to skip this step altogether, just use either brown Reeses Pieces or MnMs, =)...now why didn't I just do that...
Once all your cookies are coated and they have their eyes attached, pour the remaining chocolate into a squeeze bottle or ziploc bag and make a zigzag design across each mummy face for the wrapped up effect.  They'll be set and ready to take to your party in 10 minutes!

If you have some Nutter Butter sandwich cookies, you could do the exact same thing and make ghosts or a a full bodied mummy!  Add some food coloring and the possibilities are endless.  Have fun, and Happy Halloween!!