Tag Archives: orange

Sweet Broiled Oranges

sweet broiled oranges

For those of you who had the distinct pleasure of knowing me in high school, you might remember when I was weirdly concerned about getting scurvy. (A concern that preceded my early college obsession with combating adult-onset rickets, and also that time I gave myself swine flu purely because of the strength of my conviction that I was going to get it.)

While I never spent extended periods of time on boats lacking fruit/veg refrigeration technology, nor islands with no access to vitamin C-laden produce, I still insisted on chugging orange juice, especially through the winter months, just in case. Winter already has me coping with seasonal effective disorder (SAD) and I quite simply couldn’t deal with splotchiness and bleeding gums on top of that.

While I have moved on from fixating on so-last-century diseases and even the more trendy recent ones (kind of, mostly), there’s still a part of me that just knows when I am suffering from some nutrient deficiency or another.

Fortunately, as an adult, I can more maturely address these issues with a spoonful of sugar, like I did with these scurvy-fighting oranges. They’re a really quick dessert that are satisfying after a big meal. We ate ours after big bowls of beef stew.

Anyone else here have unwarranted health worries they want to share? I can’t be the only one, right?!

Sweet Broiled Oranges:
Serves 1
One orange
1 tablespoon brown sugar
1 teaspoon pumpkin pie spice

1) Slice orange in half, remove seeds, and cut between the orange and the peel and along the orange sections to make smaller pieces.
2) Place orange slices on a cookie sheet. Turn the broiler on high.
3) Combine sugar and cinnamon and sprinkle over the orange halves, then place into the oven.
4) Broil for 5 – 7 minutes.

I found the recipe on Pinterest and adapted it slightly. Original recipe here.

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Berry Pudding Cake

This recipe always reminds me of my high school graduation. My mom made it for my party since I raved about it constantly. For the record, my college graduation is 39 days away.

Cringe.

It’s simple, sweet and ideal for a spring/summer dessert, served warm with ice cream or whipped cream. It’s also wonderful for breakfast, served cold. I use Whole Foods’ frozen mixed berries in mine, but only until I can find some fresh, local berries!

Besides making this cake this weekend, I also filmed a video for a contest I’ll tell you all more about Monday. In the meantime, I’d really appreciate it if you could vote for my friends‘ video. I’m making the cupcakes for their wedding–we had a tasting this weekend that was divine.

Simply click here and click the thumbs up. Aren’t they precious?

Berry Pudding Cake:
Serves 12
5 cups fresh or frozen berries
1 1/4 cups granulated sugar
4 eggs
1 tablespoon olive oil
1 tablespoon orange peel
1 teaspoon vanilla extract (I sometimes use almond extract)
1 cup flour
1 teaspoon baking powder

1) In a 9 x 13 cake pan, evenly spread fruit and pour 1/4 cup sugar over the berries.
2) Stir the eggs, oil, orange peel, vanilla and remaining 1 cup of sugar in a bowl. Slowly whisk in the flour and baking powder.
3) Pour batter over the berries and gently spread to cover berries.
4) Bake at 350 degrees until top springs back slightly when pressed in the center (about 45 minutes).

Almond Chocolate Chip Biscotti

If the trip takes less than 15 hours in the car, my family drives.

It’s a thrifty decision that never fails to irk me, since I love plane rides and loathe sitting in the car for long durations of time. And yet, as I get older, I find myself willing to drive farther and farther distances in the pursuit of saving money. Being a prudent traveler is encoded in my DNA, apparently.

This spring break is no exception. My friends and I are driving down to Ft. Lauderdale to participate in what appears to be some sort of senior-spring-break rite of passage: going on a cruise.

Of course, my immediate thought upon learning that I would be driving the 12-or-so hours southbound was “What should we eat to pass the time?”

The answer is constantly laying on my family’s kitchen countertop: biscotti. My mom has been on what can only be described as a biscotti kick. Every time I come home, there’s a new variation, a new flavor addiction to form and then try to combat with other dippable foods.

This technique rarely works, and I end up finishing whatever biscotti my other family members did not consume between breakfast and dessert.

No doubt that these biscotti would’ve turned my teenage angst/resentment toward having to drive all the way to upstate New York into something resembling appeasement.

Almond Chocolate Chip Biscotti:
Makes 36 pieces
1/2 cup butter, softened
3/4 cup white sugar
3 eggs
2 teaspoons almond extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 cup almonds, roasted and chopped
1/2 cup semi-sweet chocolate chips
1 tablespoon orange rind (optional)

1) Preheat oven to 350 degrees. Grease a baking sheet, or line with a Silpat.
2) In a large bowl, combine the butter and sugar until smooth and creamy. Beat in the eggs one at a time, then add the almond extract.
3) Add the flour and baking powder and stir until just blended. Mix in almonds, chocolate chips and orange rind.
4) On the baking sheet, shape the dough into two 10-inch long by 3-inch wide loaves, a little more than 1/2-inch in thickness. Keep a few inches of space between the loaves. Bake for 20 to 25 minutes, until set. Cool for seven or so minutes. (The loaves don’t crumble as much when they’re cut still warm.) Cut the loaves into 1/2-inch slices with a serrated knife.
5) Lower oven heat to 300 degrees. Place biscotti slices back on baking sheet, one of the cut sides facing up, and bake for five minutes. Remove the baking sheet from the oven, flip the biscotti, and bake for another five minutes. Let biscotti cool before placing in an airtight container.

Cranberry Orange Muffins

It’s finals week here, so our brains deserve a good breakfast. And a good afternoon snack. And a good dessert.

Fortunately, this recipe fulfills of all those needs. Not too much sugar, a nice bite of cranberry, and the smell of orange zest on your hands all day long.

Actually, let’s be honest. I only have one more final, and it’s not the kind to fret over. Thus, I plan on spending my days using up my stockpile of butter and flour. So, really, this recipe fulfills that need.

I juiced fresh oranges, which is way time consuming since I don’t have a citrus juicer. (Mom, dad, I know you’re already buying me a fruit-related Christmas gift, but if you need more ideas…)

I used a combination of walnuts and almonds. Also, the three oranges I juiced still didn’t render enough orange juice, so I added a bit of milk, as well.

I plan to individually wrap and freeze most of them before they all find a way into my stomach by tomorrow.

Cranberry Orange Muffins:
2 teaspoons grated orange rind
3/4 cup orange juice
1/4 cup canola oil
1 large egg, lightly beaten
2 cups all-purpose flour (about 9 ounces)
1 cup sugar (set aside one tablespoon for topping)
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups coarsely chopped cranberries
1/3 cup chopped walnuts, toasted

1) Preheat oven to 500 degrees. (Lower to 400 right before placing the muffins in the oven.)
2) Combine orange rind, orange juice, canolia oil and egg in a bowl. Add flour, sugar, baking powder, salt and baking soda. Stir until just combine.
3) Fold in cranberries and walnuts.
4) Coat muffin tin with oil and pour in batter. (I filled the cups to the very top to make 12 big muffins.) Sprinkle sugar on top. Lower oven heat to 400 degrees. Bake for about 17 minutes, or until the muffin top springs back when touched.
5) Run a knife around outer edge of each muffin cup. Carefully remove each muffin.