Orange White Chocolate Chip Cookies

I had some phyllo pastry that I desperately needed to get rid of the other day and decided to have some fun with it and make Galaktoboureko, which is a Greek custard pie made with semolina flour and a phyllo top and bottom crust.  So I ran to the store really quick to get an orange.  When I got home, I got out my semolina flour and realized that it had gone rancid.  No!  I was so bummed.  Since that idea was killed, I decided to still do something with the orange, and these cookies were it.  I've done orange cookies before but never just with white chocolate.  These cookies are buttery, orangey, and delicious!


Orange White Chocolate Chip Cookies

1/2 cup (1 stick) butter, room temperature
1/4 cup shortening
Zest of 1 orange
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 cups all purpose flour 
1 Tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, shortening, orange zest, brown sugar, and granulated sugar until light and fluffy.  Add the egg and vanilla, and beat until well blended.  Add one cup of the flour, the cornstarch, baking soda, and salt, and beat until just combined.  Add the second cup of flour and beat until incorporated.  Add the white chocolate chips and beat on low speed until evenly distributed.

Scoop the dough by 2 tablespoonfuls and place on the prepared baking sheet, leaving several inches of space in between each dough ball.  Flatten the tops of the dough balls very slightly (you don't want to spread the dough, just flatten the rounded top of the dough ball).  Place the cookies in the preheated oven and bake for 9 to 10 minutes, or until just golden brown on the edges and very top.  Do not overbake, or the cookies will be more crunchy than chewy (which is a no go in my book).  Remove the cookies from the oven and transfer to a cooling rack to cool.  Makes about 18 large cookies.

Enjoy!  -Cardamommy

Orange Slice Fruitcake

I don't even know where to start with this fruitcake.  I am so excited to share this with you, mostly because the only thing you ever hear about fruitcake is that it is awful!  And how often do you come across a fruitcake recipe?  Almost never (in my recipe wanderings anyway).  So, I am here to introduce you to my most favorite fruitcake ever.  Not that I have a lot of experience, but why look for better when the best is right here?!  And yes, my Hungry Puppies have given this fruitcake their stamp of approval.

This is my Mom's fruitcake recipe, and I have always loved it.  This is not a dark molasses-y fruitcake at all.  In fact, there is no molasses in this fruitcake at all.  It is full of candied orange peel, dates, pecans, almonds, and coconut, and is smothered in an orange glaze.  The glaze soaks into the outside of the fruitcake and you get a wonderfully magnificent coating all around the outside.  Please try this.  This is not a storebought, thing of nightmares and Christmas spoofs fruitcake.  This is not the fruitcake that has been regifted (ie: pawned off) multiple times over the last five years.  This fruitcake is one that you will want to eat!  A couple things to note: You can easily cut the recipe in half to make one 8x4 inch loaf.  Also, it will look like you have an obscene amount of mix-ins (candied orange peel, dates, nuts, etc...) but don't worry, there is supposed to be that much!

Orange Slice Fruitcake
3 1/2 cups all purpose flour
1/2 teaspoon salt
1 pound candied orange peel
8 ounces chopped dates
1 cup sliced almonds
1 cup chopped pecans
1 cup shredded coconut
1/2 cup buttermilk
1 teaspoon baking soda
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
4 eggs
1 cup orange juice
2 cups powdered sugar

Preheat the oven to 300F.  Grease and Flour two 9x5 inch loaf pans.  Set aside.

In a medium size bowl, mix together the flour and salt, remove 1/2 cup of the flour mixture and set aside.  In a separate large bowl, combine the the candied orange peel, dates, almonds, pecans, and coconut.  Add the reserved 1/2 cup of the flour mixture to the fruit mixture and toss until all of the fruit is evenly coated.  In a separate small bowl, mix together the buttermilk and the baking soda.

In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, until combined.  Add half of the flour mixture to the creamed mixture, and beat until combined.  Pour in the buttermilk/baking soda mixture and beat until blended.  Beat in the remaining flour until just combined.  Stir in the fruit/nut mixture.  Divide the batter equally between the two prepared pans and smooth the tops.  Place the fruitcake in the oven and bake for 1 hour and 45 minutes.  Remove from the oven.

When the fruitcake has almost finished baking, whisk together the orange juice and powdered sugar.  Pour the orange juice mixture carefully over the hot fruitcakes (you want the orange juice to run down the insides of the pan, not overflow to the outside and land on the counter).  Let the fruitcakes cool to room temperature, then cover with plastic wrap and refrigerate overnight.  Run a knife around the edges of the pans to loosen the cakes, then remove the fruitcakes from the pans, slice, and serve.  Store fruitcake wrapped tightly in plastic wrap.  Makes two 8x4 inch loaves of fruitcake.

Enjoy!  -Cardamommy

Orange Coconut Cinnamon Rolls

These cinnamon rolls are really really good.  They are definitely not your traditional cinnamon rolls in that they don't really contain cinnamon.  Except for that bit sprinkled on the top.  These rolls are flavored with orange peel and almond extract, and filled with toasted coconut, sugar and butter which creates a lusciously gooey experience.  Totally delicious.  I guarantee that you won't miss the cinnamon.  I sent these to work with my husband, and he brought home an empty plate.  These would also be a perfect addition for a delicious Christmas morning breakfast or brunch.

Orange Coconut Cinnamon Rolls

Dough:
1 1/2 cups warm water
1 egg
1/4 cup canola oil
1/4 cup honey
1/4 cup dry milk powder
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
1/2 teaspoon almond extract
finely grated zest of 2 oranges
3 to 4 cups all purpose flour
1 Tablespoon active dry yeast

Filling:
1/2 cup butter, melted
1/2 cup granulated sugar
1 1/2 cups toasted coconut
finely grated zest of 2 oranges
Cinnamon to sprinkle over the unbaked rolls

Frosting:
4 Tablespoons butter, room temperature
1 1/4 cups powdered sugar
1/2 teaspoon cinnamon
4 Tablespoons Cream of Coconut (or substitute a Tablespoon of milk)

Combine all of the dough ingredients in a bread machine, or mix by hand, starting with 3 cups flour and adding more if needed to form a soft dough.  Program the bread machine to the dough cycle, or knead the dough by hand and let rise in a covered bowl for about 1 hour. While the dough is rising, combine the melted butter, sugar, coconut, and orange zest in a bowl and stir together.  

When the dough has finished rising, roll the dough into a large rectangle and spread evenly with the filling.  Roll up the dough like a jelly roll, starting at a long side, and pinching the seam to seal.  Cut the cinnamon rolls with a sharp knife (I usually use dental floss, but it doesn't work well with the coconut here), and place in the prepared pans.  

Preheat the oven to 350F.  Grease 2 9-inch round cake pans.  Let the cinnamon rolls rise for about 30 minutes.  Sprinkle the unbaked rolls with cinnamon, then bake in the preheated oven for about 25 minutes, or until they are golden on the top.  Remove from oven and let cool.  

While the cinnamon rolls are baking, make the frosting.  Cream together the butter, powdered sugar, and cinnamon, then add the cream of coconut (or milk), and stir until smooth.  Use enough liquid to reach your desired consistency   I like my  cinnamon roll frosting to be a bit thicker like frosting instead of a thin glaze.  Do whatever moves you. Makes 18 cinnamon rolls.

Enjoy!  -Cardamommy

Grapefruit Meringue Pie

I got the inspiration for this pie from a citrus meringue pie recipe.  I figured that if it worked with orange or lemon or lime, why not grapefruit?  Just because I've never seen a grapefruit pie, doesn't mean they don't exist, or that I can't just make one up!  So that's where we are.  I used a basic meringue pie model, and came up with this pie.


As with the Grapefruit Sugar Cookies, the grapefruit flavor is very subtle.  You can tell that it is citrus and grapefruit, but it doesn't scream at you.


Grapefruit Meringue Pie


Pastry Crust:
1 cup all purpose flour
2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold butter


Grapefruit Filling:
1 cup sugar
4 Tablespoons cornstarch
4 Tablespoons flour
1/2 teaspoon salt
1 cup water
1 1/2 cups grapefruit juice, divided
4 egg yolks, beaten (egg whites reserved)
2 Tablespoons butter
2 teaspoons grated grapefruit zest


Meringue:
4 (reserved) egg whites
1 teaspoon vanilla extract
1/2 cup sugar


For the crust, preheat the oven to 350F.  Mix the flour, sugar and salt in a medium bowl.  Cut in the cold butter using a fork or pastry blender until the mixture looks like coarse crumbs.  Press onto the bottom and up the sides of a 9 inch pie plate.  Bake for 15 minutes, or until golden brown.  Remove from oven and set aside to cool.


In a large saucepan, combine the sugar, corns starch, flour, and salt.  Gradually stir in the water and 1 cup of the grapefruit juice until smooth.  Cook over medium-high heat, stirring constantly until the mixture is thick and bubbly. 


Place the egg yolks in a medium sized bowl.  Slowly pour a small amount of the hot mixture into the egg yolks, whisking constantly.   Return the egg yolk mixture to the pan, still whisking constantly.  Bring the mixture to a gentle boil, stirring constantly for about 2 minutes.  Remove from the heat and stir in the remaining 1/2 cup grapefruit juice, butter, and grapefruit zest.  Pour into the prepared crust.


For the meringue, in the bowl of a stand mixer fitted with the whisk attachment, place the 4 egg whites and vanilla.  Turn mixer to medium speed.  When egg whites become frothy, increase mixer speed to high and start slowly adding the sugar, a tablespoon at a time until stiff peaks form.  Spread the meringue over the hot filling, spreading it all the way to the edges of the pie plate to seal.  Bake the pie at 350F for about 12 minutes or until the meringue is golden brown.  Cool for about an hour on a wire rack, then two more hours in the refrigerator before serving.  Makes about 8 servings.  


Enjoy!  -Cardamommy


Enjoy!  -Cardamommy

Grapefruit Sugar Cookies

Grapefruit.  You either love it or hate it.  I definitely fall into the love category.  When I can find grapefruit for a good price at the grocery store, I generally eat it every day.  I have been toying with the idea lately of baking with grapefruit.  I have to say that I can't recall seeing very many recipes using grapefruit.  I am here to change all that.


I found the original recipe for these cookies here.  I switched out the lime for grapefruit and topped it with a white chocolate drizzle.  These cookies turned out very well.  They are sweet and chewy with an essence (if you will) of grapefruit.  The grapefruit is not overpowering, but instead gives these cookies a rather fresh taste.  If you prefer, you can omit the white chocolate drizzle.


Grapefruit Sugar Cookies


Cookies:
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
2 teaspoons grapefruit zest
1 egg
1/2 teaspoon vanilla extract
3 Tablespoons grapefruit juice
1/2 cup sugar, to roll cookies


White Chocolate drizzle:
Pinch of grapefruit zest
1 cup white chocolate chips
1 teaspoon shortening
1 drop red gel food coloring


Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Set aside.


In the bowl of a stand mixer, combine the butter, sugar, and grapefruit zest.  Turn the mixer on medium speed and beat until light and fluffy.  Add the egg, vanilla, and grapefruit juice.  Beat again on medium speed until well incorporated.  The mixture may look curdled, that is okay. In a medium sized bowl, combine the flour, baking soda, baking powder, and salt.  Add to the creamed mixture and beat on low speed until the flour is completely mixed in.


Place the 1/2 cup sugar in a small bowl.  Scoop the dough into heaping tablespoon sized balls.  Roll the balls of dough in the sugar, then place on the prepared baking sheet, about 2 inches apart.  Bake for about 10 minutes.  Remove the cookies from the oven and let sit on the baking sheet for about 2 minutes.  Remove the cookies from the baking sheet and place on a cooling rack to cool completely.


For the white chocolate drizzle, place the grapefruit zest, white chocolate chips, and shortening in a microwave safe bowl.  Microwave in 20 second intervals, stirring after each, until white chocolate is melted and smooth.  Add one drop of red food coloring, and stir until the color is even.  Drizzle melted white chocolate over the cooled cookies.  Makes about 30 cookies.


Enjoy!  -Cardamommy