Tag Archives: orange

Orange Poppy Seed Bundt Cake

Great cookware can inspire my culinary mind as much as reading a savory magazine or watching The Food Network. So it happened with my colorful new birthday presents.

The best way to celebrate them is with cakes inspired by their shape and color. So, for my 1970s orange Bundt pan…

I made an orange-poppy seed cake that would have been poplar in that decade. (Or any decade, really).

It’s a bit semi-homemade, but don’t let that stop you. It’s sweet and spongy, with a bite of orange zest and tiny pops from the seeds. My friend Nikki gave me the family recipe:

Orange Poppy Seed Cake


  • 6 0z frozen  OJ concentrate ( thawed ) – half a can
  • 1 pkg  yellow cake mix
  • 1  C sour cream
  • 4  large eggs
  • 1/3  C  canola oil
  • 1 1/2  Tbsp  poppy seeds
  • 2  Tbsp  sugar
  • Zest of 1 orange

Preheat oven to 350; butter and flour a Bundt pan.

In a bowl  combine the above, mixing well between ingredients, then mixing at medium speed for 2 min. Pour into greased/floured Bundt pan. Bake 40-50 min. or until a cake tester comes out clean. Cool for 5 min. in pan, then finish on wire rack.

To serve, dust with powdered sugar, slice and serve!

It kind of tastes like orange ice cream. Sooo sweet, it will definitely satisfy your sweet tooth!

Enjoy, friends! xoxo


Orange-scented Madeleines

Starbucks used to sell these spongy tea cookies and I absolutely loved them. In fact, I’ve always wanted to make them since I discovered them at The Bucks. It was just a matter of buying that special shell-shaped pan that serves no other use than to make Madeleines (Alton Brown would be mad).

I have to admit that the first time I made these, I used a Nigella Lawson recipe that included rose water. It was basically a massive, burned fail. Jesse declared that he “hated” Madeleines. Alas, I had this pan. So I had to make them again.

Jesse’s mom gave me a Williams-Sonoma cookbook on all baked goods. The pictures are beautifully styled and I’ve needed to crack it open. So I turned to these orange-scented Madeleines with vanilla and almond.

They turned out perfectly. Spongy cookie with that nice orange flavor mingling with the almond extract. I like the crunchy corners that were browned in the butter wash in the pan..


2 large eggs

1/3 c. sugar

1/4 tsp salt

1/2 tsp vanilla extract

1/4 tsp almond extract

1/2 c. flour, sifted

1 tsp orange zest

1/4 c. unsalted butter, melted and cooled

Powdered sugar, for dusting

Preheat oven to 375, put rack in middle. Brush the melted butter inside the 12 molds. Dust with flour and tap out excess.

In a large bowl, combine eggs, sugar, salt. Whisk until pale and thick, 5 min. Beat in vanilla and almond. Sprinkle in flour and stir to incorporate.

Using a rubber spatula, gently fold in the orange zest and half the melted butter. Fold in remaining butter. You’ll hear the little air bubbles snapping in the dough.

Divide the cookies in the pan, about 1 T per shell. Bake until the center springs back when touched and they are lightly golden on edges, about 8-12 min.

Cool on wire rack.

Best when served warm, with a dusting of powdered sugar. I’m really into Earl Gray tea right now and these would match well. With a touch of cream and sugar.

Enjoy, friends! xoxo

Christmas came early this year!


Cranberry-orange scones with an orange glaze

Well, friends, Christmas came a little early this year.

Mom and dad were visiting for the weekend and mom insisted on buying my present now. I told her that I don’t want to buy a KitchenAid stand mixer before I get married – they are too expensive and take up too much counter space and are perfect for wedding registries or first-house warmings.

Well, she declared that she has ‘given up hope’ that wedding bells will ring any time soon. Her lost hope turned into my…


It is brushed nickel with metal attachments and I love it!

The first thing I made with the KitchenAid was Ina Garten’s cranberry-orange scones with an orange glaze. Yum! I have been wanting to make these for years, but didn’t because the thick dough seems to need heavy machinery to mix. In fact, I ended up halfing the recipe and it still yielded nine scones, which was plenty for us.

They are wonderful: light and flaky, with a wonderful orange zest aroma. The cranberries were a nice tart surprise. And the simple orange glaze? Beautiful!

Ingredients (this is the full recipe, so twice as much as I made)

4 c. plus 1/4 c. flour

1/4 c. sugar

2 T baking powder

2 tsp. salt

1 T orange zest

3/4 lb. cold unsalted butter, diced

4 eggs, lightly beaten

1 c. cold cream

1 c. dried cranberries

Egg wash (1 egg beaten with splash of milk)

Glaze: 1/2 c. powdered sugar mixed with 2 T fresh oj

Oven at 400.

Mix 4 c. flour with sugar, baking powder, salt and orange zest. Add butter and mix on low until the butter is pea-sized.

Combine eggs and cream. Add to the mixer on low, mix until just blended. This will be a very lumpy, wet dough.

Combine cranberries and remaining flour, add to mixer on low.

Turn dough out on a floured surface and knead into a ball. Roll to 3/4 in. thick. Using a 3-inch round cookie cutter (I used a drinking glass), cut out scones. Gather dough and repeat until all is gone.

Place scones on a baking sheet lined with parchment paper (I forgot the parchment and they didn’t stick).

Brush the scone tops with the egg wash and sprinkle with sugar. Bake for 20-25 min. until the tops are browned and the scones are firm to the touch. Cool for 15 min. on wire rack, then drizzle with glaze.

I’m sorry to say these are going fast at my house. I am NOT, however, sorry to say that I’ll never look at store-bought scones the same way.

Flaky, buttery, yum

Flaky, buttery, yum

Now, if you’ll excuse me, I’m off to go gaze at my new piece of kitchen machinery! Enjoy, friends. xoxo