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Posts Tagged ‘orange’

Meet the new popstar: Rainbow Pop!

July 24, 2013 4 comments

After my mini success with the homemade sprinkles, i was hooked.

Baby Cait is at an impressionable age where her senses and motoric skills are developing and need to be stimulated.

So when Eugenie of Eugenie kitchen came up with her Rainbow Pop, I couldnt be more delighted.

rainbow pop 1

This rainbow pop has got colors that captivate and freezing temperature to excite. And it’s made from 100%fruits with NO sugar, coloring, jello, or any other fancy shmancy.

Healthy food doesn’t have to be boring. All it takes is a little bit of time, effort and creativity.

And here’s a little “Cait comics” I made. It’s her first experience with a popsicle!

cait popsicle final 1

Rainbow Pop is made of

Watermelon Juice,

Orange Juice,

Pineapple Juice

Kiwi Juice

and Blueberry Juice

 

 

Orange Creamsicle Cookies

May 11, 2011 9 comments

Each time i make something so sinfully rich and luxurious, i feel the need to repent. Yesterday’s rich brownies with the coffee buttercream was one of those wicked dessert that i needed to right.

So how do i remedy such a situation anyway?

I bake something fruity.

Okay, i admit, they are not exactly the kind of healthy food that i needed to undo a previous naughty treat. But, by adding a fruit component (orange zest), at least i tried. LOL.

And just like its name suggests, these cookies delivered all the creamy-vanilla goodness, thanks to the white chocolate.  I believe creamy-vanilla goodness is like the bedrock in baking. They also make me wonder why i wouldnt bake more with white chocolate.

I guess with all the fancy flavours that has been popping out all over the place, vanilla has taken a very undeserved backseat.

What a shame.

I need to get seek and get re-acquainted with my inner (baking) core. (* Please pardon the language, i just got back from my yoga lesson and thats the kind of words the trainer used.)

So here’s to  white chocolates and creamy vanilla desserts!

Orange Creamsicle Cookies

Taken from Sweet Pea’s kitchen

For recipe, Click HERE

Chocolate Orange Cake

January 24, 2011 23 comments

There were two bars of chocolate sitting in my fridge one day. One just a bar of chocolate in its dark glory, and the other, a bar of dark chocolate with orange peel and cashew nuts in it.

I grabbed the second one, because, believe it or not, i have never really tasted chocolates with fruits in it (aside from the usual raisin studded chocolate bars).  I was prepped for disappointments as i thought of myself to be a chocolate purist, that chocolate should preferably be eaten on its own, without any interference from the various fruits and nuts so common in the world of chocolates.

I took a bite, and my firm stance on un-tampered, pure chocolate was heavily shaken. I liked what i ate and developed a new-found love for orange scented chocolates.

Needless to say, i began scouring the net for orange scented chocolate everything. Many were recipes for orange chocolate cake, and my decision rested on this particular recipe which called for a whole seville orange to be boiled and blitzed before it was added to the cake.

Yup, what better way to infuse that citrusy scent than to dump a whole orange, peel and all into the cake?

Like the chocolate, the shadows of doubt that came with that whole boiling and blitzing orange was dark yet alluring, but i decided it was worth the risk and decided to take a dive.

The resultant cake was fudgy, dense and moist, and the orange flavour was discernible. It is a pretty good cake, but i guess dense cakes are just not my thing, i would rather go all the way and make dense fudgy brownies instead. A dense cake is just halfway there and it doesnt quite cut it for me. I find myself scrapping and eating the ganache more than the cake.

And i think i just myself a pretty good chocolate ganache recipe. I upped the chocolate slightly from the recipe as the comments in the recipe indicated that it was more on the runny side. The minor adjustments i made is just perfect for my tropical, humid weather. The chocolate ganache was of the perfect consistency even after being left overnight. It is fudgy, without being too thick to be spread across the cake.

I also carelessly strewn a store bought mango peels across the cake, just for aesthetic purposes. But i do like how it tastes with the ganache. The tangy and slightly salted peel gave the ganache an extra texture and it was such a pleasant tease to the palate.

Chocolate Orange Cake

(Taken from bbcgoodfood.com)

  • 1 Seville orange
  • a little melted butter , for greasing
  • 100g plain chocolate , broken into pieces
  • 3 eggs
  • 280g caster sugar
  • 240ml sunflower oil
  • 25g cocoa powder
  • 250g plain flour
  • 1½ tsp baking powder
  • orange candied peel , to decorate

For the Chocolate Ganache *

  • 200g plain chocolate , broken into pieces
  • 225ml double cream
  1. Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
  2. Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
  3. In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
  4. Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake – up to 1½ hours.
  5. Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.

* For the chocolate ganache, i added equal ratio of chocolate vs cream (1 :1).

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