ORANGE SPICE CREAM CHEESE
Serve this jazzed up cream cheese as a dip for fruit, or spread it over warm bagels, croissants, or your favorite muffins.
Provided by TGirl
Categories < 15 Mins
Time 5m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients into softened cream cheese.
Nutrition Facts : Calories 90.5, Fat 7.9, SaturatedFat 5, Cholesterol 24.9, Sodium 67.2, Carbohydrate 3.5, Sugar 2.8, Protein 1.7
SPICED LAYER CAKE WITH ORANGE CREAM CHEESE FROSTING
Categories Cake Dairy Dessert Bake Orange Spice Fall Birthday Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Butter three 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour pans; tap out excess flour. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar, butter and orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide batter among prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
- Place 1 cake layer on platter. Spread 2/3 cup frosting over. Top with second cake layer. Spread 2/3 cup frosting over. Top with third cake layer. Cover top and sides of cake with remaining frosting. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.)
ORANGE SPICE COOKIES
These orange spice cookies are perfect for the holidays. They look plain but once you bite into them the amazing flavors just keep developing over and over. You'll not want to eat anything after these just so you can keep that taste in your mouth. That's how good they are. Try it for yourself and see.
Provided by Bobbie Susan
Categories Orange Cookies
Time 45m
Yield 30
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat both sugars, 1/2 cup plus 2 tablespoons butter, and cream cheese together until creamy, at least 5 minutes. Add egg and mix well. Mix in molasses. Mix in vanilla, orange, and maple extracts.
- Stir flour, orange zest, cinnamon, baking soda, salt, cloves, and nutmeg together in another bowl until well combined and no clumps of zest remain. Add the dry ingredients to the wet ingredients and stir together just until incorporated; don't overmix.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 29.7 g, Cholesterol 17.4 mg, Fat 4.5 g, Fiber 4.1 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 189.1 mg, Sugar 12.7 g
ORANGE-SPICE BûCHE DE NOëL WITH ORANGE CREAM CHEESE FROSTING
Categories Cake Citrus Dairy Dessert Bake Christmas Vinegar Cream Cheese Orange Spice Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 25
Steps:
- For glazed orange peel:
- Using vegetable peeler, remove rind from oranges in strips. Cut rind into matchstick-size strips. Place strips in small saucepan; cover with water. Bring to boil. Drain; rinse with cold water. Drain. Combine 2/3 cup water, sugar, and vinegar in medium saucepan. Bring to simmer, stirring to dissolve sugar. Add orange strips; simmer until translucent, about 10 minutes. Drain. Cool on sheet of foil. (Can be made 1 week ahead. Cover and refrigerate.)
- For cake:
- Preheat oven to 375°F. Butter 15x10x1-inch jelly-roll pan. Line bottom of pan with parchment paper; butter parchment. Whisk first 6 ingredients in medium bowl to blend.
- Heat milk in medium saucepan over medium heat to 150°F. Using electric mixer, beat sugar and eggs in large bowl until fluffy, about 4 minutes. Beat in vanilla and grated orange peel. Beat in flour mixture until just blended. Gradually beat in warm milk. Pour batter into pan.
- Bake cake until tester inserted into center comes out clean, about 10 minutes. Spread kitchen towel on work surface; cover with parchment. Sprinkle parchment lightly with powdered sugar. Run knife around edge of pan to loosen cake. Invert hot cake onto parchment. Peel parchment off top of cake. Starting at 1 long side and using towel as aid, gently roll up cake jelly-roll style. Cool.
- For frosting:
- Using electric mixer, beat first 5 ingredients in large bowl until smooth. Gradually add powdered sugar, beating until smooth. Cover and chill until firm but spreadable, about 45 minutes.
- Unroll cake; remove second sheet of parchment. Spread scant 2 cups frosting over cake; starting at 1 long side, roll up jelly-roll style. Place cake, seam side down, on platter. Starting 1 inch in from end of cake, turn knife on sharp diagonal and cut to remove one 3-inch-long triangular piece of cake. Spread 1 tablespoon frosting on cut side of cake piece. Attach frosted side of cake piece to side of cake near end. Spread remaining frosting over top and sides of cake and cake piece. Using tines of fork, draw circles on cake ends to resemble tree rings. Draw fork along length of cake to form bark design. Cover and chill overnight. (Can be made 1 day ahead. Keep chilled. Let stand 2 hours at room temperature before continuing.) Sprinkle log with glazed orange peel strips.
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