41 Best Orange Dessert Recipes for Citrus Season

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Orange Berry Panna Cotta Tart

Orange Berry Panna Cotta Tart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Crust:
• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 3 tablespoons melted butter
• Panna cotta filling:
• 1 1/2 cups heavy cream
• 1/2 cup milk
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 2 1/4 teaspoons gelatin powder (or 2 sheets)
• 2 tablespoons cold water
• Topping:
• 1 cup mixed berries, sliced
• Zest of 1 orange
• 1 tablespoon orange juice

Instructions

1. 1. Prepare crust by mixing crumbs, sugar, and melted butter; press into a 6-inch tart pan. Bake 8 minutes and cool.
2. 2. Bloom gelatin in cold water for 5 minutes.
3. 3. In a saucepan, heat cream, milk, sugar, and vanilla until just hot.
4. 4. Remove from heat; stir in gelatin until fully dissolved.
5. 5. Pour filling into crust and refrigerate until set, about 2–3 hours.
6. 6. Top with berries, orange zest, and a drizzle of orange juice before serving.
7. 7. Slice into 8 thin wedges to serve.

2. Orange Fluff Salad

Orange Fluff Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

Orange Fluff Salad: This creamy, fluffy dessert salad is a no-bake recipe made with just 5 ingredients: jello, pudding mix, whipped topping, mandarin orange, mini marshmallows and an optional secret ingredient!

Ingredients

• 3 ounces orange flavored gelatin (one box)
• 1 ½ cups boiling water
• 3.4 ounces instant vanilla pudding mix (one box)
• 8 ounces whipped topping (thawed)
• 30 ounces cans mandarin oranges (drained – or more/less if you prefer.)
• 2 cups miniature marshmallows
• 1 cup small curd cottage cheese (if desired)

Instructions

1. First, pour the 3 ounce box of orange flavored gelatin into a large mixing bowl. Pour 1 ½ cups of boiling water over the gelatin and whisk it until the crystals have dissolved (about 1-3 minutes). Place the bowl in the refrigerator to chill for 15 minutes or until it is cold. (Not set where it is thick jello… but just chilled/cold/no longer hot.)
2. Next, remove the bowl from the refrigerator. Add the 3.4 oz. packet of instant vanilla pudding mix and whisk until fully incorporated. Return the bowl to the refrigerator to chill for 20 minutes or until it has fully chilled.
3. Now, remove the bowl from the refrigerator and use a spatula to fold in the 8 ounces of thawed whipped topping.
4. Finally, add two 15 ounce cans of mandarin oranges (or less if you prefer) that have been drained and 2 cups of mini marshmallows and mix them into the fluff mixture gently.
5. If adding in cottage cheese, pour in to the mixture and stir to combine.
6. Serve chilled and garnish the orange salad with additional mini marshmallows and mandarin orange slices.

3. Orange White Chocolate Chip Cookies

Orange White Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT11M · Cook: PT9M · Yield: [’10’]

Soft and Chewy Orange Creamsicle Cookies made with fresh orange zest and juice and white chocolate chips. This Orange White Chocolate Cookie recipe is the perfect orange cookie.

Ingredients

• 1/2 cup Butter ((softened))
• 3/4 cup Brown Sugar
• 1/4 cup Sugar
• 1 large Egg
• 1 Tablespoon Orange Zest
• 1 Tablespoon Orange Juice
• 1 1/2 cups Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 1/4 cups White Chocolate Chips
• Orange Food Coloring ((optional))
• 1/4 to 1/2 teaspoon Orange Extract ((optional))

Instructions

1. Heat oven to 385 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, or until light and fluffy.
2. Add egg, orange zest, and orange juice for 1 minute longer. If you are adding orange extract or orange food coloring, add it to the dough now.
3. Fold in flour, baking soda, and salt. Don’t overmix once you add the dry ingredients or it will produce too much gluten in the dough. Fold in 1 cup of white chocolate chips, reserving 1/4 cup for topping the cookies once you remove them from the oven.
4. Scoop the dough onto parchment paper lined, light-colored baking sheets, spaced at least two inches apart. Bake for 8-9 minutes. DO NOT overbake the cookies as they will continue to bake once they are removed from the oven.
5. For more gourmet cookies, place several white chocolate chips on top of the cookies, once you remove them from the oven. Let set up on a baking sheet for 3-4 minutes before transferring to a cooling rack.

4. Chocolate Orange Cheesecake

Chocolate Orange Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Total: PT220M · Yield: [’12’]

This creamy, dreamy recipe for Chocolate Orange Cheesecake features a silky-smooth chocolatey filling with a burst of naturally zesty orange flavor nestled on top of a crunchy, buttery Oreo cookie crust. YUM!

Ingredients

• 16 original oreos or oreo style cookies
• 60 g vegan butter
• ¼ teaspoon sea salt
• 360 ml orange juice (freshly squeezed)
• 50 g granulated sugar
• 300 g vegan dark chocolate
• 400 g vegan cream cheese (room temperture)
• 300 g vegan Greek-style yogurt (or soft silken tofu)
• 20 g unsweetened cocoa powder (sifted)
• 1 tablespoon orange zest (freshly grated)
• dark chocolate
• Orange slices

Instructions

1. Prepare: Line the bottom and sides of a 7″ or 8″ cake tin (with a removable base) with some parchment paper.
2. Make orange reduction: Add the freshly squeezed orange juice to a saucepan and bring to a simmer over medium heat. Continue to simmer for about 10-20 minutes until the mixture has reduced to 120ml. Once reduced, add in the sugar, whisk, and cook for another minute until dissolved. Bring the orange reduction to room temperature.
3. Make the crust: Add the cookies and salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers.  Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the filling.
4. Make the filling: Melt the chocolate over a bain-marie (double boiler), stir until smooth, and set it aside for 15-20 minutes to cool. Add the cream cheese and yogurt to a large mixing bowl and whisk using an electric whisk for 2-3 minutes, until smooth and fluffy.Whisk in the cocoa powder and orange zest until combined.
5. Lastly, alternate between adding the melted chocolate and orange reduction in 3 increments each, whisking each time to incorporate them into the cream cheese mixture. (one part orange and whisk, one part chocolate whisk again, etc..)
6. Set the cake: Transfer the filling into the cake tin using a spatula to smooth it out. To get the swirl effect on top, place the cake tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 4 hours (or overnight if preferred). Once set, remove the cake from the tin.
7. Storage: Place it in an airtight container in the fridge and consume it within 3-4 days. Alternatively, you can freeze any unused slices and defrost them as needed.

5. Gluten-Free Orange Olive Oil Cake

Gluten-Free Orange Olive Oil Cake (Almond Flour) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘9’]

This gluten-free olive oil cake is made with almond flour for an extremely tender and moist cake. It has a delicious bright orange flavor from the zest of an orange. The best part is this cake is perfect for anyone on a gluten-free or low carb diet.

Ingredients

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 1/2 cup sugar
• 2 eggs, room temperature
• 2 teaspoons orange juice
• zest of 1 orange

Instructions

1. Preheat oven to 325 degrees. Grease an 8×4 inch loaf pan lightly with olive oil and line with parchment paper. Cut the parchment Long enough so that you can use it as handles to lift the cake from the pan after baking.
2. In a large mixing bowl stir the almond flour, baking powder and salt together.
3. In a separate bowl beat the olive oil and sugar together with a hand mixer. The sugar will not dissolve completely in the oil.
4. Add the eggs and beat until smooth. The mixture will become very thick. Stir in the orange zest and orange juice.
5. Combine the olive oil mixture with the almond flour. Use a wooden spoon to incorporate all ingredients until no streaks of flour remain.
6. Pour batter into prepared loaf pan.
7. Bake in preheated oven for 40-45 minutes. Cake will only slightly rise but will be golden brown. Test with a toothpick for doneness.
8. Use the parchment to lift cake from pan and place on a wire cooling rack.
9. Decorate cake with orange slices and powdered sugar if desired.

6. Orange Creamsicle Cheesecake

Orange Creamsicle Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’12’]

Orange Creamsicle Cheesecake is the dessert of your dreams. No one can resist a slice of this gluten-free, low-carb, & keto cheesecake.

Ingredients

• 1 1/2 cups almond flour
• 1/3 cup salted butter (melted)
• 1/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 3 tbsp almond butter
• 1-2 tbsp gelatin
• 8 oz cream cheese (softened)
• 1 cup cottage cheese
• 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 1/4 cup sour cream
• 1 tsp vanilla
• 1 tsp orange extract (or orange zest)
• orange food coloring (optional)
• 1/2 cup heavy cream
• 2 tsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 1 tsp gelatin (optional)

Instructions Crust

1. Prepare the no-bake crust by mixing the crust ingredients until they are well combined. This is easiest in a food processor. Press into a standard 9 inch pie plate.

Filling

1. Bloom the gelatin by sprinkling it over 1/4 cup of cold water. Let is sit for 5 minutes. Then mix in 1/4 cup very hot water. Stir until is almost all dissolved. You will strain out any lumps.
2. Process the cream cheese, cottage cheese, and sweetener in a food processor until smooth. Add the sour cream and vanilla. Pulse until well combined. Scrape down the sides if needed.
3. Add in the gelatin mixture (strain through a mesh sieve if there are any lumps). Mix well. Pour about half of the filling into the prepared crust.
4. Add the food coloring to the remaining cheesecake filling. Mix well. Pour on top of the plain cheesecake. Spread evenly. Swirl if desired.
5. Refrigerate at least 2-3 hours to set.

Topping

1. Whip the cream until stiff peaks form.
2. Dissolved 1 teaspoon of gelatin in 2 tablespoons of cold water. Since it is such a small amount of gelatin it should dissolve completely with just cold water.
3. Mix in the sweetener and then the dissolved gelatin. Pipe onto the cheesecake. Garnish with orange slices. Store in the refrigerator.

7. Chocolate Covered Oranges

Chocolate Covered Oranges is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT20M · Yield: [’20’]

Chocolate covered oranges are a delicious, easy, and healthy snack made in 30 minutes with only three ingredients!

Ingredients

• 2 oranges
• 1 ½ cups chocolate chips
• 1 tsp coconut oil (or vegetable shortening)
• Sea salt
• Chopped nuts
• Shredded coconut
• Cinnamon

Instructions

1. Line a baking sheet with wax paper, parchment paper, or a silicone baking mat.
2. Using a microwave safe bowl, melt chocolate and coconut oil in a microwave in 20- 30 second internals. Stir in between each interval until melted and smooth.
3. Working quickly, dip the orange slices into the melted chocolate and place on the prepared baking sheet.
4. While the chocolate is still wet, sprinkle with any optional toppings if desired.
5. Place in the refrigerator for 20 minutes to set then enjoy!

8. Cranberry Orange Bread Pudding

Cranberry Orange Bread Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT115M · Yield: [‘8’, ‘8 servings’]

Cranberry Orange Bread Pudding is a delicious bread pudding recipe full of fresh orange and cranberries. Make in advance and serve up with ice cream for a special event or holiday dessert. #breadpudding #cranberryorange #holidaydessert

Ingredients

• 8 cups cranberry orange bread (cut into 1.5 inch cubes (a 9.5 inch loaf works well) (or plain bread))
• 4 large eggs
• 1 large egg yolk
• 3/4 cup granulated sugar
• 2 1/2 cups heavy cream
• 2 1/2 cups whole milk
• 1/4 cup bourbon (optional)
• 1 Tablespoon vanilla extract
• 3/4 teaspoon cinnamon
• 1 orange (zest and juice)
• 1/2 teaspoon salt
• 1 cup fresh cranberries
• 1/2 cup chopped pecans (or walnuts, optional)

Instructions

1. Cut the bread into 1.5 inch cubes. Set aside.
2. Whisk together the remaining ingredients in a large bowl, using both the zest and the juice of one orange. Add the bread and toss to coat.
3. Coat a 9 by 13 inch baking dish with cooking spray. Pour the bread pudding mixture into the dish. Cover and let sit at room temperature for 20 minutes.
4. Preheat oven to 325F.
5. Bake the pudding on the lower middle rack until it is golden brown and puffing up around the edges, with a slight jiggle in the middle, approximately 45-50 minutes.
6. Let cool for 30-45 minutes before serving warm. Top with additional pecans if desired. This pudding is great served with whipped cream or ice cream.

9. Orange Cranberry Cookies

Orange Cranberry Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’30’, ’30 cookies’]

Orange Cranberry Cookies are deliciously packed full of flavor. Simple, and made in 30 minutes, these picture perfect cookies are sure to be a hit for any occasion.

Ingredients

• 1 1/2 cup salted butter
• 1 cup granulated sugar
• 1/2 teaspoon almond extract
• 2 1/2 cups flour
• 2 tablespoons cornstarch
• 2 tablespoons orange zest
• 1 cup dried cranberries (finely chopped)
• 2 ounces white chocolate (melted)

Instructions

1. Preheat the oven to 325 degrees. Prepare baking sheets with silicone baking mats or parchment paper.
2. Cream together the butter and sugar. Mix in the almond extract.
3. In a separate bowl, whisk together the flour and cornstarch. Add the flour mixture to the butter mixture and blend until incorporated. Mix in the orange zest and dried cranberries.
4. Onto a well-floured surface, roll the dough out to about a ¼ inch thick. Cut out the cookies with a 2.5 inch cookie cutter.
5. Place the cookies on cookie sheets lined with parchment paper. These cookies can spread a bit when baking so leave some space between each one on the cookie sheet.
6. Bake the cookies at 325 degrees for 12 minutes, or until the edges just barely start to turn golden.
7. When the cookies have cooled completely, use a fork to drizzle the white chocolate over them.

10. German Cranberry Orange Cream Tart

German Cranberry Orange Cream Tart with Easy Caramel Garnishes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [‘5’, ‘5 servings’]

This German Cranberry Orange Cream Tart with a fruity flavor and a delicious, rich crust is an amazing and festive dessert to add to your holiday menu.

Ingredients

• 1 cup all-purpose flour
• 1 egg
• A pinch of salt
• ½ cup almond meal or ground almonds
• 2 tablespoons sugar
• 4 tablespoons cold butter (cut into small pieces)
• 2 eggs
• 8 oz. mascarpone cheese
• 2 tablespoons orange marmalade
• 2 tablespoons sugar
• 1 tablespoon instant vanilla pudding mix
• ½ cup crème fraîche or sour cream
• ¼ cup dried cranberries
• Icing (powdered sugar for sprinkling)
• 1 cup sugar
• wax paper

Instructions For the Tart

1. In a mixing bowl, combine the flour, almond meal, sugar, and salt. Cut in butter with a pastry blender or 2 knives until the mixture resembles a coarse meal. Add the egg and knead into a smooth dough. Wrap in cling film and cool for about 15-20 minutes.
2. Meanwhile, preheat the oven to 375 degrees Fahrenheit.
3. With an electric mixer, beat the eggs with mascarpone cheese and crème fraîche or sour cream until smooth. Stir in the sugar and pudding mix. Fold in the cranberries.
4. Remove the dough from the refrigerator and place it on a clean surface lightly dusted with flour. Roll into a rectangle slightly larger than your 11-inch removable-bottom tart pan. Fit the dough into your tart pan coated with cooking spray. Fold edges under or flute decoratively.
5. Pour the filling mixture evenly into the prepared pan. Sprinkle with icing sugar. Bake the tart for 45-50 minutes or until crust is lightly browned. Cool completely on a wire rack.
6. Sprinkle with icing sugar and decorate with caramel garnishes right before serving. Otherwise, they’ll become too soft.

For Caramel Garnishes (optional)

1. Melt the sugar in a small saucepan and caramelize until golden brown. The caramel should be the consistency of thick syrup and run off the spoon in a long strand rather than in short drips—if it gets drippy, rewarm it over low heat.
2. To make the caramel bowl, oil the back of a ladle well. Distribute the caramel with a spoon on the back of a ladle in a grid shape, let it harden, and peel it off carefully.
3. Working quickly, scoop up some caramel with a teaspoon and drizzle it onto the wax paper in whatever shape you like – Christmas trees, stars, spirals, or hearts. Let cool completely and carefully peel it off with a spatula.
4. Store the garnishes in an airtight container in a dry place at room temperature for up to two days.

11. Orange Creamsicle Cookies

Creamsicle Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [’36’, ’36 cookies’]

These Creamsicle Cookies feature soft, chewy orange cookies laced with white chocolate chips. Made with orange extract, they taste just like the popular ice cream popsicle!

Ingredients

• 3/4 cup unsalted butter (, softened to room temperature)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon orange extract
• 1/2 teaspoon orange gel food coloring ((see note below))
• 2 & 1/4 cups all-purpose flour (, spooned and leveled)
• 3.4 ounce box vanilla instant pudding ((just the powder))
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup white chocolate chips

Instructions

1. Preheat oven to 350 degrees F with rack in the center. Line two large baking sheets with parchment paper.
2. In a large bowl using an electric mixer, cream the butter and sugar together until well combined and fluffy, 2 to 3 minutes. Add in the eggs, orange extract, and orange food coloring until combined.
3. In a separate bowl combine the flour, pudding powder, baking soda, and salt. Add to the wet mixture and mix until combined.
4. Stir in the chocolate chips until incorporated.
5. Using a tablespoon sized cookie scoop, form balls of dough. Transfer them to the baking sheets 2 inches apart; press down on them slightly. (Press in a couple white chocolate chips on top, if desired, for presentation.)
6. Bake for 12 to 14 minutes or until light and golden just around the edges, rotating pans halfway through, if necessary.
7. Remove from the oven and let cool for a couple minutes on the baking sheet, then transfer to a cooling rack to cool completely. (They will firm up as they cool, but you still want a soft center.)
8. Eat and enjoy!

12. Chocolate Orange Cake

Chocolate Orange Cake for Two is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT35M · Total: PT80M · Yield: [‘2’, ‘2 mini cakes’]

This moist Chocolate Orange Cake is an orange zest and juice infused chocolate cake covered in a decadent chocolate buttercream. It makes two mini cakes perfect for small occasion and everyday indulgences! Decorate them elaborately like a Bento cake (Korean lunch box cake) or keep it rustic and simple.

Ingredients

• ¼ cup water; (hot)
• 1 teaspoon espresso powder
• 1 cup granular sugar
• 1½ tablespoons navel orange zest (approximately 1 orange)
• 1 cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup buttermilk (room temperature)
• ¼ cup vegetable oil
• ¼ cup navel orange juice (room temperature, approximately 1 orange)
• 1 egg (room temperature)
• 1/3 cup semi-sweet chocolate (chips or a chopped bar)
• 6 tablespoons unsalted butter (room temperature)
• 1 cups powdered sugar
• 2 tablespoons unsweetened cocoa powder
• ¼ teaspoon salt
• candied orange slices

Instructions Chocolate Orange Cake

1. Preheat oven to 350 °F. Line two 4″ pans with parchment paper and then grease with non-stick cooking spray. *See alternatives to 4″ pans and parchment paper tips in the notes below.
2. In a measuring cup, combine hot water and espresso powder. Allow it to steep while you mix the batter.
3. In a large bowl, rub together granular sugar and navel orange zest until it becomes fully incorporated and fragrant.
4. Add all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt and whisk until combined. Set aside.
5. In a small bowl, whisk together buttermilk, vegetable oil, navel orange juice, and egg.
6. Add the wet ingredients to the dry ingredients and whisk until almost all the flour has absorbed.
7. Slowly add the espresso mixture (it should still be lukewarm) while continually whisking until fully incorporated.
8. Divide batter among the two 4″ cake pans (they should be no more than 2/3 of the way full). Tap them gently on the counter top to bring any air bubbles to the surface.
9. Bake for 25- 35 minutes, or until cooked through. A toothpick test should come out clean with no batter when they are finished.
10. Remove from the oven and immediately run a butter knife around the perimeter of the cake pan to separate the two.
11. Allow the cakes to cool for 20 minutes, and then turn out onto a cooling rack to cool completely.

Chocolate Buttercream

1. In the microwave, melt semi-sweet chocolate in thirty second increments. Be sure to stir in between each increment and heat no longer than one minute to prevent seizing. Set aside to cool.
2. Into a bowl, sift together powdered sugar, unsweetened cocoa powder, and salt. Set aside.
3. Using a stand mixer or hand mixer, beat unsalted butter for 3-5 minutes (on medium speed) until light and fluffy.
4. On low to medium speed, add the dry mixture and allow it to beat together until fully incorporated.
5. Add the cooled melted semi-sweet chocolate. On low to medium speed beat for 2 to 3 minutes or until combined.

Constructing and Decorating the Mini Cakes

1. Once the cakes are completely cooled, cut them in half with a sharp knife.
2. Place the bottom layer on a serving dish or plate. Add a 1/4 cup of chocolate buttercream and evenly spread it out.
3. Place the second layer on top and add another 1/4 cup of chocolate buttercream and evenly spread it out on top of the cake and down the sides if you prefer. Repeat for the second cake.
4. Top each cake with a candied orange slice. Serve!

13. Fresh Orange Bars

Fresh Orange Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘8’, ‘8 x8 baking pan’]

Fresh orange bars have all of your favorite components of a lemon bar, made with fresh oranges!

Ingredients

• FOR THE BARS:
• 1 stick unsalted butter (softened)
• 3/4 cup sugar
• 3/4 cup flour
• 1/4 teaspoon salt
• 2 eggs
• 2 Tablespoons orange Zest
• 2 Tablespoons orange Juice
• FOR THE GLAZE:
• 4 Tablespoons orange juice
• 8 teaspoons orange zest
• 1 1/2 cups powdered sugar

Instructions

1. Preheat oven to 350 degrees and grease an 8×8 baking dish lined with parchment paper with butter.
2. Zest and juice your oranges and set them aside.
3. FOR THE BARS: Whisk together, eggs, zest, and orange juice and set aside.
4. In your mixer cream together butter and sugar. Add flour and salt, mixing until it’s combined.
5. Add in the egg mixture and beat on medium speed for 2 minutes.
6. Spread into the prepared baking dish and bake for 20-25 minutes, or until the edges are golden brown. Ovens vary, do not over bake or the bars will be dry.
7. FOR THE GLAZE: Combine powdered sugar, orange zest, and juice and whisk until smooth.
8. Pour over the bars and place in the refrigerator to set.
9. Cut to serve.
10. Store in the refrigerator.

14. Creamsicle Orange Cupcakes

Creamsicle Orange Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 disposable muffin liners or 8 cupcake cups
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup orange juice
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tablespoon orange zest
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup yogurt or sour cream
• Frosting:
• 4 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tablespoon orange juice
• 1/2 teaspoon vanilla

Instructions

1. 1. Preheat oven to 350°F (175°C) and line a muffin tin.
2. 2. Whisk dry ingredients (flour, sugar, zest, baking powder, salt) in a bowl.
3. 3. In another bowl, whisk together orange juice, oil, eggs, and yogurt.
4. 4. Stir wet into dry just until combined.
5. 5. Divide batter among cups, about 2/3 full.
6. 6. Bake 18–20 minutes until a toothpick comes out clean. Cool completely.
7. 7. Beat frosting ingredients until smooth, then spread onto cooled cupcakes.
8. 8. Garnish with a small orange zest strip.

15. Orange Poppy Seed Cake with Mascarpone Frosting

Orange Poppy Seed Cake with Mascarpone Buttercream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT120M · Cook: PT30M · Total: PT150M · Yield: [’12’]

Tender Orange Poppy Seed Cake layers with a delicious mascarpone frosting.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp poppy seeds
• 3/4 cup unsalted butter (room temperature)
• 1 1/2 cup granulated sugar
• 1 1/2 Tbsp orange zest (from 1-2 large oranges)
• 3 large eggs (room temperature)
• 1 tsp vanilla extract
• 3/4 cup milk (room temperature)
• 1/4 cup orange juice (fresh squeezed, from 1/2 a large orange)
• 1/2 cup granulated sugar
• 1/2 cup orange juice (fresh squeezed, from one large orange)
• 1 1/2 cups unsalted butter (room temperature)
• 8 oz mascarpone cheese (softened but slightly chilled, 250g container)
• 4 cups powdered sugar (sifted)
• 1 tsp vanilla extract
• orange slices (optional)
• orange leaves (optional)
• poppy seeds (optional)

Instructions Orange Poppy Seed Cake:

1. Preheat oven to 350F. Grease and flour two 8″ cake rounds and line with parchment.
2. In a medium bowl, whisk flour, baking powder, poppy seeds, and salt. Set aside.
3. Using a stand mixer fitted with a paddle attachment, cream butter, sugar and orange zest on med-high until pale and fluffy (about 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
4. Alternate adding flour mixture and milk & orange juice, beginning and ending with flour (3 additions of flour and 2 of milk & orange juice). Fully incorporating after each addition.
5. Bake for 25-30 mins or until a toothpick inserted into the center comes out mostly clean.
6. Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Orange Simple Syrup:

1. Place sugar and orange juice into a pot over med-high heat. Stir to dissolve sugar and cook until mixture boils. Boil for 1 minute. Cool completely before use.

Mascarpone Buttercream:

1. Beat butter until smooth. Slowly add in powdered sugar (1/2 cup at a time). Add vanilla and beat on med-high for 5mins.
2. Add mascarpone cheese and beat just until smooth and combined. Do not overbeat.

Assembly:

1. Place one layer of cake on a cake stand or serving plate. Brush with 2-3 Tbsp simple syrup. Top with approximately 1 cup of buttercream, spread evenly.
2. Repeat with remaining layer and apply a thin layer of frosting all over to crumb coat the cake. Chill for 20mins. You can leave the cake naked or fully frost the cake after chilling if desired.
3. Decorate the top with fresh orange slices, orange leaves, and poppy seeds if desired.

16. Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT75M · Total: PT105M · Yield: [’12’, ’12 servings’]

This Cranberry Orange Bundt Cake is so moist it keeps for a week on the counter, but yours may not last that long as it is sweet, tart, and has a perfect cream cheese glaze!!

Ingredients

• 1 cup butter (softened, plus more for the pan)
• 3 cups flour (plus more for the pan)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 – 99 gram box of vanilla pudding mix
• 1 ¾ cups sugar
• 1 Tbsp orange liquor
• 1/3 cup juice from an orange
• Zest of one orange
• 5 large eggs
• 1 cup sour cream
• 2 cups frozen cranberries
• 4 oz. cream cheese
• 2 cups icing sugar (confectioner’s sugar, powdered sugar)
• 2-3 tbsp. milk
• 1 tsp. vanilla extract
• Zest of one orange for garnish (optional)

Instructions

1. 1. Preheat your oven to 350 degrees F.
2. 2. Melt 1-2 Tbsp of butter and paint the Bundt pan with the melted butter.
3. 3. Add flour and cover all sides, bang out the excess flour, and set the pan aside.
4. 4. In a medium bowl, combine the flour, pudding mix, baking soda, baking powder, salt, and orange zest and whisk together.
5. 5. In the bowl of a stand mixer, cream the butter and sugar using a paddle attachment until light and fluffy.
6. 6. Add the eggs one at a time, mixing well between the addition of each.
7. 7. Add the orange juice and orange liquor and mix to combine.
8. 8. Next, starting and ending with the flour add 1/3 of the flour mixture, ½ the sour cream, another 1/3 of the flour mixture, the remainder of the sour cream, and the last third of the flour mixture. Be careful not to overmix.
9. 9. Gently fold in the cranberries.
10. 10. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
11. 11. Bake for 65 -75 minutes or until a cake tester comes out clean.
12. 12. Let the cake cool in the pan for 30 minutes, then remove it from the pan and allow to finish cooling on a cooling rack. Brush off any excess flour.
13. 13. When ready to serve. Whip together the cream cheese glaze by creaming the cream cheese until softened, slowly add the icing sugar and vanilla. Add enough milk for desired consistency. Beat for 3-4 min. on high to remove any lumps. Pour over cake and sprinkle on orange zest if using.

14.

17. Vegan Chocolate Orange Truffle Tart with Candied Kumquats

Vegan Chocolate Orange Tart with Candied Kumquats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [’12’, ’12 slices per 9″ tart’]

A silky smooth chocolate orange truffle-like filling nestled inside a chocolate shortbread crust, all covered with a lush chocolate ganache. Garnish with candied kumquats for an easy to make, showstopper vegan dessert!

Ingredients

• 1 cup all-purpose flour
• 3/4 cup confectioner’s sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 tsp salt
• 2/3 cup refined coconut oil
• 1 tbsp unsweetened plant-based milk
• 349 gram pkg extra-firm silken tofu, drained ((the shelf-stable, tetra-pak type))
• 2 cups semi-sweet vegan chocolate chips ((or chopped vegan chocolate))
• 1/3 cup orange juice
• 1 tsp orange extract ((not orange oil))
• 6 tbsp full-fat coconut milk
• 1/3 cup vegan chocolate chips ((or chopped vegan chocolate))
• 1 cup granulated sugar
• 1/2 cup water
• 1 pint fresh kumquats, washed ((approximately 20 kumquats))

Instructions For the Candied Kumquats:

1. Using a very sharp knife, slice the kumquats in 1/8″ slices cross-wise. The slices will look like little wheels. Remove the seeds as you go.
2. Combine the sugar and water in a small saucepan. Stir over medium heat until the sugar is dissolved. Add the kumquat slices, and stir to coat. Simmer for 10 minutes, stirring occasionally. Remove from heat.
3. The kumquats can be stored in the syrup – place them in an airtight container and keep in the fridge. Before using them to garnish the tart, drain the slices in a fine mesh sieve, reserving the syrup for another use. Kumquats must be cooled completely before being placed on the tart.

For the Chocolate Pastry:

1. Preheat the oven to 350°F.
2. Combine all the ingredients for the pastry (except the plant-based milk) in the food processor. Pulse until well blended, then drizzle in the plant-based milk. Keep pulsing until the dough comes together, scraping down the sides as necessary. Press the dough evenly into the tart pan, starting with the sides. Press the bottom and sides smooth and flat with a dry measuring cup. Pierce the crust with a fork all over to help prevent puffing during baking. Freeze for 30 minutes.  Remove from freezer and bake for 25-30 minutes, or the pastry appears dry, rotating once during baking

For the Chocolate Orange Filling:

1. In the meantime, make the filling. First,  melt the chocolate. You can do this in a double boiler, or in the microwave in 30 second bursts, stirring well each time you check it. Do not overheat or it will seize and become unusable.
2. Combine the drained tofu, orange juice, and orange extract in a blender. Blend on high until smooth and silky. Add the melted chocolate and blend again until well combined, scraping down the sides as needed.

For the Ganache:

1. Heat the coconut milk in a small pot over low heat until steaming but not boiling. Stir in the chocolate, and whisk constantly until smooth and shiny. Remove from heat and set aside to come down to room temperature.

To Assemble:

1. Spread the chocolate filling evenly over the tart crust. Chill the tart in the fridge until the filling has set, about 2 hours.
2. Spread the ganache over the chocolate orange filling. Garnish with the candied kumquats. Store in fridge for up to 5 days.

18. Orange Cheesecake in a Glass

Orange Cheesecake in a Glass is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/4 cup orange juice
• 1 tablespoon orange zest
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy cream, chilled

Instructions

1. 1. Make a crust by mixing graham cracker crumbs with melted butter and divide evenly into four glasses, pressing to compact.
2. 2. Beat the cream cheese with powdered sugar until smooth.
3. 3. Stir in orange juice, orange zest, and vanilla until well combined.
4. 4. Whip the heavy cream to soft peaks and fold it into the cheese mixture.
5. 5. Spoon the filling over the crusts in each glass and refrigerate for at least 2 hours.
6. 6. Garnish with extra orange zest or whipped cream if desired before serving.

19. Orange Upside Down Cake

Orange Upside Down Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘8’]

Indulge in a twist on a classic with this delicious Orange Upside-Down Cake. Fresh sliced oranges layered on a sugar coated cake pan paired with a light and fluffy cake batter for a perfect balance of sweet & tangy flavors.

Ingredients

• 10 tablespoons salted butter (divided) (Room Temp)
• 2 1/2 cups all-purpose flour
• 1 1/4 cups granulated sugar (divided)
• 1 cup whole milk
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons baking powder
• 7 mandarin oranges (sliced)
• 2 cups powdered sugar
• 1/2 cup freshly squeezed orange juice

Instructions

1. First, preheat the oven to 350°F. Cream ½ cup butter and one cup granulated sugar with an electric mixer until smooth in a large mixing bowl.
2. Next, add the eggs, milk, and vanilla extract and mix on low until no clumps remain and the egg yolks are incorporated.
3. Then, combine the flour and baking powder in a medium bowl with a whisk, and then add the flour mixture to the cake batter.
4. Fold the dry ingredients into the batter with a spatula until they are fully incorporated.
5. Grease the inside of a 9-inch round cake pan with the remaining two tablespoons of butter, making sure to get the sides of the pan. Sprinkle the remaining 1/4th cup of sugar on top of the butter on the base of the cake pan. Then, slice the oranges into 1/4-inch slices and place them in a single layer over the sugar.
6. Pour the cake batter over the orange slices and bake for 40 minutes, until golden brown on top and a toothpick inserted into the middle comes out clean.
7. Allow the cake to cool slightly while preparing the glaze by whisking the orange juice and powdered sugar together until smooth.
8. Then, place a wire rack or a cake platter inverted on top of the cake pan. With one hand on the platter and one hand on the pan, carefully turn them over simultaneously, so the cake pan faces upside down on top of the platter or rack. Gently lift the pan, and the cake should slide out easily. Drizzle the orange upside-down cake with the citrus glaze. Allow the cake to cool completely before serving.

20. Orange Creamsicle Gummies

Orange Creamsicle Gummies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘8’]

Orange Creamsicle ice pops remind me of being a kid on a hot summer day. The orange ice outside and vanilla cream inside. I used to eat all the orange off before starting on the vanilla part. This easy gummies recipe will remind you of those fabulous creamsicle ice pops. They are easy to make and ready in under an hour.

Ingredients

• 1 3/4 cups water
• 1/4 cup cream (I used light cream)
• 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 1-3 scoops Better Stevia (or sub any brand to taste)
• 8 drops orange oil OR 1 tbsp orange extract (to taste, feel free to add more)
• 1 tsp vanilla extract
• 6 tbsp gelatin (8 packets)
• 2 tbsp fresh squeezed orange juice (optional)

Instructions

1. Combine first six ingredients and until very warm. TASTE IT. You can add more orange oil or extract, more vanilla, more sweetener. Tailor it to your taste buds.
2. Slowly whisk in the gelatin until dissolved. Add the orange juice if using.
3. At this point I pour it through a mesh sieve to strain out any pieces of gelatin that didn’t dissolve.
4. Pour into silicone molds and refrigerate until firm.

21. Orange Creamsicle Truffles

Orange Creamsicle Truffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT105M · Yield: [’12’, ’12 Pieces’]

Sweet and creamy orange creamsicle truffles have a bright sunshine orange flavor combined with smooth white chocolate and vanilla to make a delicious treat. This dessert reminds you of summer, and is perfect for parties and potlucks.

Ingredients

• 1 cup white chocolate chips
• 4 tablespoons heavy whipping cream
• ¼ cup butter (unsalted, softened)
• 1/2 medium orange- zest only (about 2 teaspoons of orange zest)
• 1/4 teaspoon salt
• 1 teaspoon orange extract
• ½ teaspoon vanilla extract
• 2 drops orange food coloring
• ¼ cup powdered sugar

Instructions

1. Pour white chocolate chips in a medium-sized heat proof mixing bowl and set aside.
2. In a small saucepan, combine heavy whipping cream, butter and orange zest and turn to medium heat. Bring mixture to a low simmer while mixing and immediately remove once it begins to simmer along the edges of the mixture.
3. Pour warm whipping cream mixture over white chocolate chips and stir while the chocolate chips melt with a silicone spatula.
4. Add salt, orange extract, and vanilla extract and mix well. Mix in the orange food coloring and mix until the mixture has a light orange coloring. Then cover and chill for one hour.
5. Pour the powdered sugar onto a plate or bowl and line a baking sheet with parchment paper.
6. Scoop truffles using a small cookie scoop, the dough will be thick but will scoop as it warms a little!
7. Roll into even balls before rolling through the powdered sugar to cover. Then place on the baking sheet with a little space between each truffle. Repeat scooping and rolling with all of the orange white chocolate mixture.
8. Place the truffles in the refrigerator to chill for an additional 20 minutes, then serve cold and enjoy!

22. Cranberry Orange Cake

Cranberry Orange Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT120M · Cook: PT30M · Total: PT150M · Yield: [’12’]

Loaded with fresh cranberries and packed with orange flavor, this Cranberry Orange Cake with cream cheese frosting is a hit for any occasion!

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter (room temperature)
• 1 Tbsp orange zest (from one large orange)
• 1 1/2 cup granulated sugar
• 3 large eggs (room temperature)
• 1 tsp vanilla extract
• 3/4 cup milk (room temperature)
• 1/2 cup orange juice (fresh squeezed, from one large orange)
• 1 cup cranberries (coated in 1 Tbsp flour)
• 2 cups unsalted butter (room temperature)
• 1 Tbsp orange zest
• 8 oz cream cheese (full fat, softened)
• 5 cups powdered sugar
• 1 tsp vanilla extract
• fresh cranberries
• orange slices (if desired)
• thyme sprigs (if desired)

Instructions Cranberry Orange Cake:

1. Preheat oven to 350F. Grease and flour three 8″ cake rounds and line with parchment.
2. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
3. Using a stand mixer fitted with a paddle attachment, cream butter and orange zest until smooth. Add sugar and beat on med-high until pale and fluffy (approx 3mins). 
4. Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
5. Alternate adding flour mixture with milk & orange juice, beginning and ending with flour (3 additions of flour and 2 of milk & orange juice). Fully incorporating after each addition.
6. Toss cranberries in 1 Tbsp of flour. Gently fold cranberries into cake batter.
7. Spread batter evenly between the prepared pans and smooth the tops.
8. Bake for 25-30mins or until a toothpick inserted into the center comes out mostly clean.
9. Place cakes on wire rack to cool for 10mins then turn out onto wire rack.

Cream Cheese Buttercream:

1. Beat butter and orange zest until smooth. Add cream cheese and beat until smooth and combined.
2. Slowly add in 5 cups powdered sugar (1/2 cup at a time). Add vanilla. Beat on med-high for 5mins. Reduce speed to low and beat for 2mins.

Assembly:

1. Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
2. Frost the top and sides of the cake with remaining frosting. Do a swirl on the sides and top using a large offset spatula.
3. Do a crown of cranberries on top and add orange slices and thyme sprigs if desired.

23. Orange Blossom Bundt Cake

Orange Blossom Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT1H5M · Yield: [‘1’, ‘1 small bundt cake (6 cups batter) – 10 slices’]

This small bundt cake is sweet, tangy and perfectly moist. Topped with orange blossom water glaze.

Ingredients

• 3 eggs
• 1 cup granulated sugar
• 1/2 cup oil
• 1/2 tsp vanilla extract
• 2 tbsp orange rind
• 1/3 cup milk
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup butter
• 2/3 cup granulated sugar
• 1/3 cup orange juice
• 1/2 tsp orange blossom water
• 1/4 cup powdered sugar

Instructions

1. Whip the eggs and sugar until light and fluffy (about 2-3 minutes).
2. In a bowl, whisk together the wet ingredients (oil, milk, vanilla, orange rind).
3. In another bowl, stir together the dry ingredients (flour, baking powder, salt).
4. Add half of the dry ingredients to the egg/sugar mixture and mix on low until just incorporated.
5. Add the wet ingredients, again mixing on low until just incorporated.
6. Add the remaining dry ingredients, mixing until just combined.
7. Pour the batter into a greased bundt pan.
8. Bake at 350F for about 40-45 minutes.
9. Combine all the ingredients for the glaze (except the powdered sugar) in a small saucepan and heat until the sugar dissolves.
10. With the cake still in the pan, pour half of the glaze (about 1/2 cup) over it.
11. Allow the cake to cool in the pan before removing it.
12. Add the powdered sugar to the remaining glaze and drizzle over the cooled cake.
13. Top with edible foliage like mint, parsley and jasmine or orange flowers.

24. Orange Cinnamon Rolls

Orange Cinnamon Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT25M · Yield: [‘9’, ‘9 rolls’]

The softest and fluffiest orange cinnamon rolls! These orange brioche overnight rolls are packed full of brown sugar, cinnamon and orange juice. Topped with an orange frosting and sprinkled with orange zest for the perfect citrus cinnamon roll.

Ingredients

• ¼ cup full fat milk (or whole milk, warmed to 104°F (40C))
• 2¼ tsp dry active yeast
• 1 tbsp superfine granulated sugar (or caster sugar)
• 1 cup all purpose flour (or plain flour)
• ¾ cup strong white bread flour
• 1 tsp salt
• 3 eggs
• ½ cup unsalted butter (softened at room temperature and cut into roughly ½” cubes)
• 1 tbsp orange zest
• ½ cup unsalted butter (softened at room temperature)
• ½ cup light brown sugar (firmly packed)
• 2 tbsp orange juice (fresh squeezed or store bought, not from concentrate)
• 1 tbsp ground cinnamon
• 1 cup powdered sugar (or icing sugar, sifted if lumpy)
• 2 tbsp orange juice (fresh squeezed or store bought, not from concentrate)
• orange zest (optional for extra flavor and decoration)

Instructions Instructions for the Orange Brioche Dough

1. Begin by sprinkling the dry active yeast and a teaspoon of sugar over the warmed milk. Give this a stir and set aside for 10 minutes until very foamy. (see note)
2. In the bowl of a stand mixer fitted with a dough hook, mix together the flour, bread flour, remaining sugar and salt.
3. Once the yeast is ready, add this to the flour, immediately followed by 2 of the eggs and 1 egg white (reserving the egg yolk for an egg wash later). Begin kneading on a low speed until a dough forms and continue kneading for 15 minutes until the dough is beginning to pull itself from the sides of the bowl. (see note)
4. Add the softened butter bit by bit, continuing to knead. Once the butter in incorporated, add the orange zest. Knead for 15 minutes on low speed, until the dough is again beginning to pull itself from the sides of the bowl, though it will still be sticky.
5. Scrape the dough into a greased bowl and cover with plastic wrap. Set this in the refrigerator for a slow proof of about 8 hours (or overnight).

Instructions for Orange Cinnamon Filling

1. In a small mixing bowl, cream together the butter, sugar, cinnamon and orange juice.
2. When the dough is finished it’s first proof, remove from the refrigerator and turn it out on a floured work surface. Roll the dough into a rectangle, about 12″ wide by 18″ long.
3. Spread the cinnamon mixture over the surface of the dough and roll into a log from the bottom to the top.
4. Using a piece of flavorless dental floss of a thin kitchen twine, trim the ends of the dough to remove any unfilled and uneven roll. Then divide the dough into 9 rolls.
5. Place the 9 rolls into a parchment lined square baking pan and cover with a clean kitchen towel to proof at room temperature for 2 hours (until doubled in size).
6. When nearly finished the second proof, preheat your oven to 350°F (175C/155C Fan) and make a quick egg wash by whisking the reserved egg yolk with a splash of milk.
7. Brush the egg wash over the buns and bake in the preheated oven for 25 minutes, until risen and golden.
8. Remove from the oven and allow to cool for 10 minutes while you whisk together the orange frosting.
9. For the frosting simply mix together the powdered sugar and orange juice. Spread this over the warm rolls, sprinkle with additional zest if using and serve.

25. Cranberry Orange Bread

Cranberry Orange Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT60M · Total: PT90M · Yield: [‘8’, ‘8 1 loaf’]

Cranberry Orange Bread. Super moist and tender with the perfect amount of zest. Perfect for breakfast or dessert!

Ingredients

• 2 cups all-purpose flour
• 3 ⁄4 cup granulated sugar
• 1 1 ⁄2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 ⁄2 teaspoon baking soda
• 1 ⁄4 cup unsalted butter (softened)
• 1 tablespoon orange zest
• 3 ⁄4 cup orange juice
• 1 large egg
• 1 cup cranberries (chopped (fresh or frozen))
• 1 cup powdered sugar
• 1 1/2 tablespoons orange juice

Instructions

1. Preheat oven to 350 degrees. Grease a 9 x 5 pan with non stick cooking spray, set aside.Combine flour, sugar, baking powder, salt and baking soda.Add butter and mix until crumbly.
2. Stir in the zest, juice and egg. Mix until combined.
3. Fold in the cranberries.
4. Pour batter (it will be thick) into the prepared pan and bake for 50-60 minutes or until a toothpick comes out mostly clean.
5. Allow the bread to cool in the pan for 30 minutes then remove to a wire rack to cool completely.Once the bread is cool pour on the glaze and serve!

Orange Glaze

1. Combine the ingredients together in a small bowl, set aside.

26. Chocolate Orange Cupcakes

Chocolate orange cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’14’, ’14 cupcakes’]

These simple chocolate orange cupcakes are made with real oranges and rich cocoa powder. Fabulous on their own or with decadent chocolate orange frosting.

Ingredients

• 3/4 cup (115gms) plain flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2/3 cup (150gms) tightly packed brown sugar
• 2/3 of a stick (1/3 cup/75gms) unsalted butter
• 1/3 cup (35gms) natural cocoa powder
• 1/4 cup (65mls) vegetable oil
• 2 large eggs
• 3 small oranges, zested
• 1/2 cup orange juice
• (200gms) unsalted butter at room temperature
• 2 & 1/2 cups (400gms) icing sugar
• 1/2 cup (50gms) natural cocoa powder
• 2 oranges zested
• 1/4 cup (65mls) orange juice
• 1/2 teaspoon vanilla

Instructions To make the cupcakes

1. Pre-heat your oven to 340°F (170°C/150°C fan-forced). Line your muffin tins with patty pan or grease well with butter.
2. Sift the plain flour, baking powder and baking soda into a mixing bowl. Zest and juice the oranges.
3. Put the butter into a heat proof bowl and melt in the microwave. Sift in the cocoa powder and mix well.
4. Add the vegetable oil, orange zest and juice, eggs and vanilla and mix well.
5. Add the wet ingredients to the dry ingredients and mix until Just combined i.e. you can’t see any unmixed flour, Do not over mix or your will end up with flat rubbery cupcakes!
6. Divide the mix between the cupcakes. Bake for twenty minutes, or untill the top springs back when lightly pressed and a skewer inserted comes out clean.
7. Allow to cool complety befor frosting if desired.

To make the chocolate orange frosting.

1. Zest and juice the oranges.
2. Add the butter to a large bowl or stand mixer. Sift in the icing sugar. Mix with electric hand beaters or stand mixer on low until just combined.
3. Sift in the cocoa powder and mix on low until just combined. Add the orange juice, zest and vanilla. Mix on medium until pale coloured.
4. Use a knife or spatula to spread on the cupcakes or transfer to a piping bag and pipe on. Decorate with some extra orange zest or orange sprinkles.

27. Cranberry Orange Pie

Cranberry Orange Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT1H10M · Yield: 8

If you’re looking for an alternative to the traditional Thanksgiving pumpkin pie, look no further! This cranberry orange pie combines tangy cranberries with a sweet, spiced orange twist. Wrapped in a crisp pie crust and served with a scoop of ice cream, this dessert is sure to be a new favorite!

Ingredients

• 5 cups (about 15 oz) fresh cranberries
• 1/4 cup orange juice
• 1 1/2 tbsp orange zest
• 1 cup sugar
• 3 tbsp all purpose flour
• 3 tbsp cornstarch
• 1 tsp cinnamon
• 2 tbsp unsalted butter, cubed
• 2 pie crusts, store bought or homemade
• 1 egg
• Optional: coarse sugar to garnish

Instructions

1. Put half of your cranberries in a food processor or blender and pulse a few times until coarsely chopped.
2. In a large bowl, combine the cranberries, orange juice and orange zest.
3. In a medium size bowl, stir together the dry ingredients (sugar, flour, cornstarch and cinnamon).
4. Add the dry ingredients to the large bowl with the cranberries and stir until well coated.
5. Press one of your pie crusts into a 9″ pie pan and trim so that the dough no longer hangs over the edges. Prick the bottom a few times with a fork.
6. Pour the cranberry filling into the pie pan. Place your cubes of butter on top of the filling.
7. Cover the filling with the second crust, seal with a little water and trim so it no longer hangs over the edges.
8. Brush the top of the crust with an egg wash and sprinkle with coarse sugar.
9. Bake at 375F for 45-50 minutes, or until golden brown and the filling is bubbling.
10. Allow to cool completely before serving.

28. Dairy-Free Orange Dreamsicle Ice Cream Bars

Dairy-Free Orange Dreamsicle Ice Cream Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT6H15M · Yield: 6

Imagine the cool, creamy relief of a classic orange ice cream bar without the cloying sugary wallop of early childhood memories.

Ingredients

• 1 cup raw cashews, soaked for at least 6 hours and drained
• 1 cup orange juice
• ½ cup full-fat coconut milk, divided
• ¼ cup light agave nectar or maple syrup, divided
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

1. Place the soaked cashews, orange juice, half of the coconut milk, and half of the agave or maple syrup in your blender. Puree on high speed, pausing to scrape down the sides of the container if necessary, until completely silky-smooth. If you still see a few errant pieces remaining after 5 to 6 minutes of continuous blending, pass the mixture through a fine mesh strainer and discard any solids. Stir in the orange zest.
2. Separately, whisk together the remaining coconut milk and agave along with the vanilla and salt.
3. Pour the orange cashew mixture into popsicle molds, filling them about 2/3 of the way to the top. Add the vanilla coconut mixture to fill the rest of the space. Lightly swirl the two together with a popsicle skewer before inserting sticks and placing in the freezer.
4. Let set for at least 6 hours, ideally overnight, before unmolding and enjoying.

29. Dark Chocolate-Covered Candied Orange Slices

Candied Orange Slices is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Yield: [’26’, ’26 pieces’]

A delicious homemade holiday treat

Ingredients

• 4 medium navel oranges (washed)
• 2 cups water
• 2 cups sugar plus 1/4 cup (divided)
• 2 inch fresh ginger (peeled and sliced into 4 pieces)
• 1 small handful whole cloves
• 3/4 cup dark chocolate chips
• Maldon or sea salt (optional)

Instructions

1. Combine water, 2 cups of sugar, ginger, and cloves in a large saute pan. Bring the mixture to a boil, stirring well to dissolve the sugar. Reduce the heat to low.
2. Slice oranges crosswise into 1/4-inch thick slices, discarding end pieces.
3. Add orange slices in a single layer to the pan with the sugar syrup. Bring the mixture to a boil and gently stir or press down on the oranges to submerge them. Reduce the heat to low, cover the pan, and let the oranges simmer for 50-60 minutes or until the peel is tender and the white pith is translucent. Stir the oranges occasionally so everything is submerged.
4. Transfer orange slices to a wire cooling rack set on a cookie sheet or jelly roll pan. I line the pan with a sheet of parchment paper for easier cleanup. Gently pat each side of the orange slices with a paper towel.
5. If your house is warm and dry (not humid), let the orange slices dry at room temperature for 24 hours. If they are still damp or not firm after 24, hours follow the next step to finish drying them in the oven.
6. Heat the oven to 130℉, and set it to convection if you have it. Place the cookie sheet in the oven for about 3 hours. Check the orange slices periodically and turn them so they dry evenly. They may need a little more or less time. You’ll know they’re finished when they’re slightly tacky to the touch, but mostly dry.NOTE: if you prefer, you can skip the air drying and dry them in the oven, but they may take up to 10 hours. Check them periodically.
7. When orange slices are firm, dry, and chewy, remove them from the oven. Dip both sides of the orange slices in the remaining sugar. This is optional, but the sugar keeps the slices less sticky.
8. Melt the chocolate in a microwave-safe bowl in 30-second bursts until melted.
9. Remove the cooling rack from the baking sheet and line it with parchment paper.
10. Dip half of each orange slice in the melted chocolate and lay the chocolate-covered slices on parchment paper. If desired, sprinkle lightly (just a few grains per slice) with salt. Refrigerate the orange slices until the chocolate is firm.
11. Store in an airtight container in the refrigerator for up to 4 days or freezer for 2 weeks.

30. Candied Citrus Peel

Succades — Сandied citrus peel is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT60M · Total: PT540M · Yield: [‘600’, ‘600 g’]

Interestingly, today we understand succade as candied fruits, vegetables, or other foods to be candied and dried. Although originally the word succade comes from the Old English word “sucket,” which means “moist”. So how did it come to be? Well, because succades used to be served and stored in the same syrup in which it was boiled, so it was really wet. But nowadays, after the syrup has been boiled and soaked, the syrup is removed and the candied fruits are dried and even rolled in sugar, as we do. This is done for easy storage and consumption. We no longer need special small forks and spoons so as not to get our hands dirty, thanks to the drying succades are easy to eat with hands. That’s how succades turned from wet to dry, the meaning has changed, but the name remained.I’ll tell you right away: candied fruits are long to cook. Ideally, you need to keep th

Ingredients

• 3 orange
• 3 lime
• 1 grapefruit
• 2 lemon
• 500 g sugar ((+ 200 g for coating candied fruits))
• 10 g salt
• 250 ml water ((filtered or bottled))

Instructions

1. Cut the skin off the fruit and cut into long strips, a little less than 1 centimeter wide.
2. Put the sliced crusts in a pot or a large saucepan, pour cold water to cover them completely and put on the fire. Bring to a boil and boil for 15 minutes, drain the water, pour cold water again and return to the fire. In total, repeat this process 3-4 times.
3. Drain for the last time, put the candied fruit back into the saucepan, add 500 g of sugar, 10 g of salt and 250 ml of water.Boil on a medium heat until the sugar has dissolved, turn down the heat to minimum and leave for 1 hour. Stir occasionally so that the syrup coats the candied fruit evenly.
4. Drain the syrup by putting the candied fruit in a colander or large sieve (save the syrup).Cover the tray with foil. Place a rack on top and arrange the candied citrus peel on it. Preheat the oven to 70°C / 160°F and dry the peel for 3 hours. Turn off the oven and leave the candied fruit in the oven until cool.
5. Pour 200 grams of sugar into a large bowl, remove the candied fruit in small portions from the rack and coat all sides in sugar. Place the finished candied fruits in an airtight container or jar. Use as a snack, such as with tea, or add to desserts and other dishes.

31. Orange Chiffon Cake

Orange Chiffon Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT50M · Cook: PT50M · Total: PT100M · Yield: [’14’, ’14 Slices’]

You’re going to love this Orange Chiffon Cake. It’s fluffy, delicious, and the flavor is truly out of this world. It’s better than the bakery!

Ingredients

• 6 large eggs (separated into yolk & whites)
• 2 cups cake or all purpose flour
• 1-1/2 cups granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup fresh orange juice (3 large oranges)
• 1/4 cup vegetable oil
• 1/4 cup melted butter
• 2 tablespoons grated orange zest
• 1/2 teaspoon cream of tartar
• 1/2 cup 2 sticks butter
• 2 cups confectioners’ sugar
• 2 to 4 tablespoons fresh orange juice
• 1/2 teaspoon grated orange zest
• 2 cups powdered sugar
• 1/2 cup 1 stick unsalted butter, room temperature
• 1/4 cup orange juice
• 2-3 tbsp heavy cream
• How To Make Orange Chiffon Cake

Instructions

1. Preheat the oven to 350.
2. Bring eggs to room temperature by placing them in a bowl of warm water for 10 mins.  In a large bowl combine flour, sugar, salt, and baking soda.
3. In a separate bowl add orange juice, egg yolks, oil, and zest. Whisk together.  Pour the wet ingredient mixture into the dry and whisk until incorporated.
4. In a clean, oil-free glass bowl beat egg whites and cream of tartar on high speed until stiff peaks form.
5. Fold egg whites into the batter until no streaks are there.
6. Lightly grease only the bottom on the tube pan or 2 nine-inch pans.
7. Carefully and gently spoon the batter into the pan(s).
8. Drag a butter knife through the batter to release any air pockets and bake for 45-50 mins. You will know it’s done when the top springs back when lightly touched.
9. Gently set the cake (still in the pan) on a wire rack to cool completely (40-50 mins)
10. Gently glide a knife around the sides and center of the pan to release the cake.  Place serving plate on top of the pan and flip the cake over.
11. Glaze for cake in a tube pan
12. Melt the butter in a small saucepan.
13. Whisk in the confectioner’s sugar, orange juice, and zest until smooth.
14. Pour or spoon over the top of the cake allow it to drizzle down the sides.
15. Frosting for layer cake
16. Mix powdered sugar, butter, cream, and half the orange juice.
17. Add more orange juice only if necessary.
18. Mix on high for 5-7 mins until light and fluffy.
19. Spread between the layers.
20. Add remaining frosting to a piping bag or ziplock bag.
21. Dust the cake with powdered sugar
22. Squeeze out dollops of icing around the top of the cake.
23. Serve and enjoy!

32. Cranberry Orange Tart

Cranberry Orange Tart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

A quick and easy dessert recipe, Smooth cream cheese filling is flavored with orange and dried cranberries.

Ingredients

• 1/2 cup powdered sugar ((confectioners’ sugar))
• 1 1/2 cups all-purpose flour
• 1 1/2 sticks unsalted butter (softened, but into 1 Tablespoon chunks)
• 1 orange
• 8 ounces cream cheese (softened)
• 1/2 cup sugar ((granulated))
• 1 teaspoon vanilla extract
• 1/3 cup dried cranberries ((plus more for decorating))
• 1/3 cup white chocolate chips ((plus more for decorating))

Instructions

1. Zest the orange. You need two teaspoons of zest total. Set aside as you can use the orange segments to decorate with.
2. Preheat oven to 350F.
3. Using a food processor, combine the powdered sugar, flour, butter, and 1 teaspoon of orange zest. Blend just until the mixture forms a ball.
4. Press the dough into the sides and bottom of a 9-10 inch tart pan. Pat to make the crust even.
5. Bake the crust until it is just starting to lightly brown, approximately 10 minutes. Remove from oven and set aside to cool.
6. Make the filling by adding the cream cheese, sugar, vanilla, and additional 1 teaspoon orange zest in a small bowl. Beat until smooth. Mix in the dried cranberries and white chocolate chips.
7. When the crust is cooled, spoon the cream cheese mixture into the tart shell and spread out evenly. It is important that the crust is cool so that the filling does not melt from the heat.
8. Decorate with additional dried cranberries, white chocolate, orange zest, and orange segments as desired. Chill until ready to serve.

33. Orange-Lemon Citrus Pound Cake with Citrus Cream

Orange Lemon Pound Cake with Citrus Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT55M · Total: PT60M · Yield: [’10’]

This orange lemon-glazed pound cake bakes up soft, moist and tender and is full of springtime citrus freshness!

Ingredients

• 1 pkg Krusteaz Meyer Lemon Pound Cake Mix
• ¾ cup orange juice
• 1 egg
• 10 tablespoons butter (melted)
• 1 teaspoon fresh orange zest
• 1 ½- 2 tablespoons water (for glaze)
• 1 3.4 oz pkg instant pudding, Cheesecake Flavor
• 1 cup milk
• 1 teaspoon fresh orange zest
• 1 8 oz pkg whipped topping

Instructions

1. Heat oven to 350°F. Lightly grease 9×5-inch loaf pan. Stir together cake mix, orange juice, egg, melted butter, and orange zest just until blended. Spoon batter into pan.
2. Bake 50-60 minutes or until toothpick inserted into center comes out clean. It’s tempting to remove it when the top turns golden brown, but make sure the center is fully baked by sticking the toothpick all the way down. Cool 10 minutes in pan; gently loosen and remove from pan to wire rack. Cool cake completely before glazing.
3. For glaze: Whisk together lemon glaze mix from package and water until glaze is desired consistency. Drizzle over cooled pound cake. Allow glaze to set before serving.
4. For Citrus Cream: With electric mixer, beat pudding mix and milk for 2 minutes on medium speed. Stir in orange zest and whipped topping. Serve alongside cake.

34. Chocolate Orange Fudge

Chocolate Orange Fudge is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT160M · Yield: [’64’]

This rich and old-fashioned Chocolate Orange Fudge recipe will make anyone happy! Made from scratch with orange zest, marshmallow fluff, and sweet chocolate chips, this recipe makes the best fudge squares that are wonderful for the holidays when you are making lots of sweets!

Ingredients

• 3 1/4 cups granulated sugar
• 1 cup cream
• 1/4 cup milk
• 1 stick of butter
• 1 7 ounce container marshmallow fluff
• 1 12 ounce package semi sweet chocolate chips
• 4 teaspoons orange zest

Instructions

1. Line a 9×13 baking dish with buttered parchment paper. Set aside.
2. In a good sized saucepan, heat butter, sugar, milk, and cream. Stir frequently and watch closely. When the temperature reaches 236 degrees F (medium-soft ball stage) remove it from the heat.
3. Stir in marshmallow fluff and chocolate chips until smooth.
4. Stir in orange zest.
5. Spread into the prepared pan.
6. Chill for a couple of hours in the fridge, until set.
7. Remove by lifting the edges of the parchment. Remove paper and cut it into small squares. Store in a cool place. Can be frozen in an airtight container.

35. Blood Orange Upside Down Cake

Blood Orange Upside Down Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 thin blood orange slices
• 2 tablespoons brown sugar
• 1 tablespoon unsalted butter, melted
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1 pinch salt
• 2 large eggs
• 1/4 cup milk
• 1/4 cup unsalted butter, melted (additional)
• 1/2 teaspoon vanilla extract

Instructions

1. 1. Preheat the oven to 350°F (175°C) and grease a small 6-inch round cake pan; line if needed.
2. 2. Sprinkle the bottom with brown sugar and arrange blood orange slices on top.
3. 3. In a bowl, whisk the flour, baking powder, and salt.
4. 4. In another bowl, beat eggs with granulated sugar until pale, then mix in milk, melted butter, and vanilla.
5. 5. Combine dry and wet ingredients just until blended; pour batter over the orange layer.
6. 6. Bake 25–30 minutes or until a toothpick comes out clean; cool briefly, then invert onto a plate to reveal the oranges.

36. Orange Chocolate Chip Biscotti

Orange Chocolate Chip Biscotti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT75M · Total: PT120M · Yield: [’36’]

Orange Chocolate Chip Biscotti. Crisp biscotti dipped in chocolate then sprinkled with orange zest!

Ingredients

• 1 cup chopped pecans
• 2 cups plus 2 tablespoons all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (room temperature)
• 3/4 cup light brown sugar
• 2 large eggs
• 2 tablespoons Grand Marnier or other orange liqueur
• 2 tablespoons grated orange zest
• 3/4 cup semi sweet chocolate chips

Instructions

1. Preheat oven to 300 degrees.
2. Spread chopped pecans on a baking sheet and toast for 15 minutes in the oven, stirring once.
3. Turn off the oven and remove the toasted pecans, set aside.
4. Combine flour, baking powder, and salt in medium bowl.
5. In a stand mixer with the paddle attachment cream butter and sugar until fluffy, 2-3 minutes.
6. Add in eggs one at a time scraping the sides of the bowl after each addition.
7. Add in the Grand Marnier and orange peel and mix until combined.
8. Slowly add in the flour mixture and beat just until combined.
9. Fold in pecans and chocolate chips.
10. Divide the dough in half and wrap each half in plastic wrap. Place in the freezer for 20 minutes to firm.
11. Meanwhile preheat oven to 350 degrees.
12. Flour your countertop and remove the logs from the freezer. Form each log into 14 inches long by 2-3 inch wide logs.
13. Transfer the logs to a baking sheet lined with parchment paper.
14. Bake for 30 minutes or until golden brown.
15. Remove from the oven and allow the logs to cool for 20 minutes.
16. Reduce the oven temperature to 300 degrees.
17. Using a serrated knife cut the logs into 1/2 inch thick slices.
18. Place the biscotti slices upright on the same baking sheet you used before.
19. Bake for 30 minutes or until golden brown.
20. Allow the biscotti to cool completely on cooling rack.

37. Terry’s Chocolate Orange Mousse

Terry’s Chocolate Orange Mousse (No Egg) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [‘4’, ‘4 Glasses’]

.Here’s how to make easy chocolate orange mousse with no eggs. This recipe is light, airy and only has 2 ingredients.

Ingredients

• 300 ml Double Cream
• 150 g Terry’s Chocolate Orange

Instructions

1. Add the chocolate orange and 100ml (⅓) of double cream into a large mixing bowl.
2. Heat in the microwave on a medium to high heat, stopping every 20 seconds mixing the ingredients together each time until melted. Set the chocolate aside for later use and allow it to cool down.
3. In a separate mixing bowl, whisk the double cream on a high setting until the cream doubles in size, thickens and forms soft peaks.
4. Using a spatula gently fold half of the whipped cream into the chocolate mixture. Then add the remaining whipped cream to the bowl and fold till evenly distributed.
5. Whisk the mixture for around 5 seconds to ensure that the chocolate and cream is evenly distributed.
6. Pipe or spoon the mixture into glasses or cups and leave to cool in the fridge for 2 hours.
7. Before serving the chocolate orange mousse add any toppings of your choice.

38. Chocolate Orange Cookies

Terry’s Chocolate Orange Cookies! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT55M · Yield: [‘8’, ‘8 Cookies’]

Here’s how to make Terry’s double chocolate orange cookies with this easy recipe. They’re NYC style and taste amazing!

Ingredients

• 300 g Plain Flour
• 30 g Cocoa Powder
• 1 tsp Baking Powder
• ½ tsp Bicarbonate Of Soda
• 1 Egg
• 130 g Butter
• 75 g Caster Sugar
• 100 g Light Brown Sugar
• 1 tsp Vanilla Extract
• ½ tsp Orange Extract or Zest Of 1 Orange (Optional)
• 250 g Terry’s Chocolate Orange (Chopped)

Instructions

1. Place butter, light brown sugar and caster sugar into a large mixing bowl and mix together until creamy and fluffy.
2. Add an egg, vanilla extract and orange extract to the mixing bowl and mix together until combined.
3. Add cocoa powder, plain flour, baking powder and bicarbonate of soda to the mixing bowl and mix until combined.
4. Break the pieces of Terry’s chocolate orange into chunks and pour into the mixing bowl. Mix until evenly distributed within the dough.
5. Separate the dough into 8 equally sized sections, they should be around 115g to 117g each. Roll each chunk of dough into a ball and place on the baking tray leaving a gap between each ball.Place in the freezer for 30 minutes for the dough to firm up if you want thick cookies.
6. Whilst the cookie dough balls are in the freezer, preheat your oven to 200°C (gas mark 6, 400°F) and line a baking tray with parchment paper.
7. Bake in the oven for 15 to 20 minutes (bake for 15 minutes for a softer centre). Once baked, leave the cookies to cool for at least 20 minutes before eating.

39. Orange Shortbread Cookies with Cranberry Glaze

Orange Shortbread Cookies with Cranberry Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT17M · Yield: [’48’, ’48 cookies’]

These Orange Shortbread Cookies are the most flavorful, melt-in-your-mouth shortbread you’ve ever tasted! Flavored with orange zest and orange oil, with a beautiful glaze made from fresh cranberries, you’ll want make these beauties for the holidays and all winter long!

Ingredients

• 2 ¼ cups flour
• ¼ tsp salt
• 1 cup unsalted butter, at room temperature
• ⅔ cup powdered sugar
• zest of one medium orange
• 1-2 Tablespoons orange juice
• ¼ tsp orange oil, optional ((see note))
• sparkling sugar, optional ((for rolling))
• ½ cup cranberries, fresh or frozen ((see note))
• 2 Tablespoons water
• 1 cup powdered sugar, sifted

Instructions For Cookies

1. In a medium bowl, combine the flour and salt. Set aside.
2. In the bowl of a stand mixer, combine the butter, powdered sugar, and orange zest. Beat until fluffy, scraping down the sides of the bowl as necessary.
3. Add 1 tablespoon orange juice and orange oil (see note) and mix to combine.
4. Gradually add the flour/salt mixture and mix just until you can’t see flour anymore. Mixture won’t come completely together into a ball and will be a bit crumbly, which is what you want.
5. Use a bowl scraper (see note) to press the dough together into a ball inside the bowl, or turn the dough out onto your counter and press together with your hands. (I like to use the bowl scraper to keep my hands/counter cleaner.) If the dough won’t come together, add additional orange juice by the teaspoonful until you find success (up to 3 teaspoons).
6. Roll the dough into a 12-inch long log that’s as round as you can manage. Roll the log in sparkling sugar, if desired. Wrap the dough and place in the refrigerator for at least one hour (you can store the dough in the refrigerator for up to two days if you’d like).
7. Once chilled, preheat your oven to 325° F. Line baking sheets with parchment and set aside.
8. Slice the dough into 1/4-inch rounds. I find that a thin, serrated knife (like a bread knife) works best. Place the rounds 1-2 inches apart on the prepared baking sheets and freeze for 10 minutes before baking.
9. Bake 12-14 minutes, or until the cookies are just barely golden around the edges. Allow the cookies to cool on the pan for at least 10 minutes before removing to a wire rack to cool completely.

For Cranberry Glaze

1. Warm cranberries and water in a small saucepan over low heat until cranberries burst and give off their juice. I smush them with a spatula once they’ve burst to help them along. If you’re using frozen cranberries, there’s no need to thaw them, they will just take a few minutes longer to break down.
2. Press the cranberries through a fine mesh strainer, saving the juice. I ended up with about 2 tablespoons of juice. Discard the cranberry pulp/skin left in the strainer.
3. Pour the cranberry juice (see note) into the sifted powdered sugar and stir to combine. If the mixture is too thin you can add a bit more powdered sugar to thicken it. If too thick, add a small amount of water (1/2 teaspoon at a time) until you reach the desired consistency.
4. Dip each of the cooled shortbread cookies into the glaze, allowing the glaze to set before serving. If desired, you can garnish with orange peel as I did (see note).Enjoy!

40. Cranberry Orange Cake with Amaretto Glaze

Cranberry Orange Cake with Amaretto Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT65M · Total: PT95M · Yield: [’12’]

Cranberry Orange Cake with Amaretto Glaze is a gluten-free bundt cake that’s scrumptious beyond words. The tart cranberries, tangy orange and subtle almond flavor combine to create a masterpiece.

Ingredients

• 1 cup plus 1 tablespoon unsalted butter, (softened, divided)
• 2 cups plus 2 tablespoons gluten-free 1 to 1 all purpose flour
• ½ cup sour cream
• 1¾ cups granulated sugar
• 1 tablespoon vanilla extract
• 1½ teaspoons almond extract
• ¾ teaspoon salt
• 4 large eggs
• 1 teaspoon baking powder
• 1½ cups raw, fresh cranberries, (roughly chopped)
• ¼ cup powdered sugar
• 2 tablespoons orange zest
• ¼ cup orange juice
• 1 cup powdered sugar
• 1 tablespoon plus 1 teaspoon amaretto – almond liqueur ((Disaronno Originale is a good one) )
• 1 tablespoon plus 1 teaspoon orange juice

Instructions For the cake

1. Set the oven and prepare the pan. Preheat oven to 350°F and use 1 tablespoon of the butter to grease a 10-inch Bundt pan. Be sure the butter reaches deep into the crevices of the pan, and that it goes all the way up the sides and center. Then add the 2 tablespoons of flour to the pan and shake it gently to coat the butter with the flour.
2. Make the batter. Use an electric mixer to beat the remaining cup of butter with the sour cream, sugar, vanilla, almond and salt. Beat on high until smooth and light, about 2 minutes.Add the the eggs, two at a time, and beat on a medium speed until they’re fully incorporated. On a low speed, gradually add the remaining 2 cups of flour and baking powder, and mix only until combined. In a small bowl, mix the chopped cranberries with the powdered sugar, then fold them into the batter, along with the orange zest and orange juice.
3. Add batter to pan. Pour the batter into the prepared bundt pan and use a small spatula to evenly spread the top surface.
4. Bake. Bake in the preheated 350°F oven until the top is golden, beginning to crack, and it no longer jiggles — about 1 hour and 5 minutes.
5. Cool. Let the cake cool in the pan for about 15 minutes, then invert it onto a baking rack. Place the rack with the cake on a sheet pan and let it cool completely.

For the glaze

1. In a small bowl, whisk the powdered sugar with the amaretto and orange juice until smooth. It should be thick but pourable.Once the cake has cooled completely, slowly pour the glaze over the top of the cake, in any pattern you’d like. Let it sit until it’s set, about 10 minutes.

41. Orange Pound Cake with Orange Glaze

Easy Orange Pound Cake With Orange Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [’12’, ’12 slices’]

This orange pound cake is loaded with orange flavor and is moist, buttery, dense, and topped with a delicious orange glaze.

Ingredients

• 1 cup Butter (unsalted, room temperature)
• 1 cup Granulated sugar
• 3 tsp Orange zest
• 1 tsp Vanilla extract
• 1/2 tsp Kosher salt
• 4 Eggs
• 1/3 cup Sour cream
• 1/2 cup Orange juice
• 3 cups Cake flour
• 2 tsp Baking powder
• 1 cup Powder sugar
• 2 tbsp Orange juice
• 1 tbsp Yogurt

Instructions Make the orange pound cake

1. Prep and Cream Butter Base: Preheat your oven to 180°C (350°F) and line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, add the room-temperature butter, granulated sugar, orange zest, vanilla extract, and kosher salt. Beat with an electric hand mixer on medium speed for 3 to 4 minutes, until light, fluffy, and pale.
3. Mix in Wet Ingredients: Add the sour cream and eggs one at a time, beating well after each addition until fully incorporated into a smooth batter.
4. Add Dry Ingredients and Juice: Add half the cake flour, half the baking powder, and half the fresh orange juice.
5. Mix on low speed until just combined. Add the remaining flour and orange juice, mixing until just combined and no dry flour streaks remain.
6. Bake: Pour the batter into the prepared loaf pan and spread it evenly with an offset spatula.
7. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire cooling rack to cool completely.

Make the orange glaze

1. Mix and Glaze: In a medium mixing bowl, whisk together the powdered sugar, fresh orange juice, yogurt, and a pinch of kosher salt until smooth and silky.
2. Drizzle the cooled cake with the glaze, let it set for a few minutes, then slice and serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.