Posts Tagged With: Orange

Dark Chocolate Waffles with Orange Syrup

I literally woke up over the weekend thinking about chocolate waffles for no apparent reason (and after reading this, you might too tomorrow).  Seriously, I don’t know where this notion came from.  But what to top them with?  Oh, oh I know, I know!!  Pick me!  ORANGE SYRUP.  Again, no idea where this came from but I was pretty excited…and on a serious mission to make my dreams come true.  Should I note that I’ve never had chocolate waffles let alone with orange syrup?  That should further prove how random this was.

I fumbled down the stairs, leaving Branden asleep in the bed, determined to find a starting point.  I stared at my cookbook bookcase (yes, we have an entire bookcase) when I had an epiphany.  The Ghiradelli Cookbook I brought back from San Fran last spring was sure to be promising.  B.I.N.G.O.

I’m not a fan of overly sweet breakfast foods so trust me when I say that neither the waffle nor the syrup were overly sweet.  I mean for one, the waffle has very little sugar in it.  The only significant sweetness is from the dark chocolate chips should you choose to add them (and I suggest you do).  And the syrup only had enough sugar in it to ensure it didn’t come out bitter after being reduced.

These waffles would also be beautiful topped with fresh berries and whipped cream for dessert.  Or breakfast – whatever your fancy.

Enjoy!

Dark Chocolate Waffles (makes 8 waffle squares)

  • 1 c. all-purpose flour
  • 1/2 c. unsweetened cocoa
  • 1/2 TBS baking powder
  • 1 TBS granulated sugar
  • 1/4 tsp. salt
  • 1 c. whole milk
  • 2 large eggs, separated
  • 2 TBS canola oil
  • 3/4 c. Ghiradelli 60% Cocoa Chocolate Chips

Preheat a waffle iron.

Sift the flour, cocoa, and baking powder into a bowl.  Add the sugar and salt and whisk to thoroughly mix.  In another bowl, whisk together the milk, egg yolks, and oil. Add to flour and whisk gently until just conbined.

In a clean, dry bowl, beat the egg whites with an electric beater at medium speed until they form soft peaks.  Fold into the batter and mix in the chocolate chips.

Ladle 1/2 of the batter onto the center of the waffle iron.  Close the top and cook until waffle is crispy on both sides.  Follow the manufacturer’s instructions for cooking time.  Serve immediately with orange syrup (recipe follows).

– Waffle Recipe from The Ghiradelli Chocolate Cookbook

Orange Syrup

  • 1 c. orange juice
  • 1 TBS granulated sugar
  • 1 1/2 tsp. corn starch

Whisk ingredients together in a small saucepan and bring to a boil, stirring frequently.  Simmer until thick enough that it coats the back of a wooden spoon.  Remove from heat and allow to cool slightly before topping waffles.

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Categories: American, Breakfast, Desserts, Recipes | Tags: , , , | 2 Comments

Navel Orange, Pomegranate, & Avocado Salsa

Happy New Year!!

I’m starting this year fresh with a new, cleaner look to the blog.  I was never a huge fan of my old look, but despite having an IT degree, I really have had no desire to design and host my own site, so I picked a generic look from WordPress.  Nothing has changed this year – I still don’t have the desire to design my own site yet, but I did find a new design that I like better…and I hope you do, too!  I also got a photo booth for Christmas so hopefully I can improve my photo skills in the new year, too (please don’t judge my photos in the next few weeks…I’m learning!!).  I shoot everything for my blog right now using this guy, but the lighting is too inconsistent and quite frankly terrible in our house that I really struggle making my pictures look decent despite really loving this camera for what it is – an indestructible point and shoot (p.s., we went snorkeling in Saint Lucia with this thing and the pictures were AMAZING – I highly, highly recommend this camera, especially if you’re not very nice to technology like I am).

Okay, so enough jib-jab about “improvements” to my blog – how about an awesome and healthy salsa that looks like a party in a bowl?!  Great!  I made this for our Mexican-themed New Year’s celebration at our house and it was a huge hit!  The flavors were incredible and so fresh – the oranges really added something different.

Serve this with some hearty chips or on warm flour tortillas…or throw it on a salad with grilled shrimp (you won’t need dressing!).

Enjoy!

  • Juice of half a lime
  • 1 tsp sea salt
  • 1/8 tsp. freshly ground black pepper
  • 3 large navel oranges
  • 1 pomegranate
  • 2 large hass avocados, halved, pitted, peeled, and cut into 1/2″ dice
  • 2/3 c. diced red onion
  • 1 jalepeno pepper, seeds and ribs removed, minced
  • 2 green onions, including green tops, cut on the diagonal into thin slices
  • 1/2 c. chopped cilantro

In a large bowl, whisk together he lime juice, salt, and pepper until the salt dissolves.

Working with one orange at a time, cut a slice from the top and bottom to reveal the flesh.  Stand the orange upright and slice away from the peel from the sides in wide strips, cutting downward, following the contour of the fruit, and removing all the white pith.  Holding the orange over a bowl, use a sharp paring knife to cut along both sides of each segment, releasing the segments and allowing the juice and segments to drop into the bowl.  Discard any seeds that might adhere to the fruit or drop into the bowl.  Repeat with the remaining oranges (this technique is called “supreming”).  Drain the juice into a measuring cup and set aside.  Cut the orange segments into 1/2″ pieces and add to the bowl containing the lime juice.

To extract the seeds from the pomegranate, cut the fruit into quarters.  Fill a large bowl with cold water and place it in the kitchen sink to contain any squirting pomegranate juice.  Using your fingertips, break the seeds away from the pith under water.  The seeds will sink to the bottom of the bowl.  Discard any pith, drain the water, blot the seeds lightly with paper towels and add to the bowl with the orange segments.

Add the avocado, red onion, jalapeno, green onions, and cilantro to the bowl.  Using a rubber spatula, gently fold the ingredients together, being careful not to mash the avocado.  Add the reserved orange juice, 1 tablespoon at a time, until the salsa is moist but not soupy.  Taste and adjust the seasoning.  Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.

By Diane Morgan, Skinny Dips

Categories: Appetizers, Condiments, Mexican, Recipes, Sides | Tags: , , , , | 7 Comments

Cranberry Orange Bread with Grand Marnier Glaze

I don’t know why I do this to myself – I take a few days off from blogging and then I get totally back-logged.  Seriously, I have like 7 new recipes I’ve tried lately and haven’t posted about a single one.  Bummer for you AND for me!  But have no fear, I’m queuing this thing up and you’ll have plenty of new foods to try soon!  I’m even going to post a couple Thanksgiving-ish recipes because let’s be honest, in many households, Christmas dinner has a really striking resemblance to Thanksgiving dinner, at least its that way at my in-law’s…they can’t be the only ones!

So let’s start with Cranberry Orange Bread!  I found this recipe while I was laid up and immediately thought it would make the perfect breakfast snack while preparing Thanksgiving dinner.  I was right.  Yum.  We pretty much picked at this moist quick bread all day long – the sweet orange against the tart cranberries is quite the treat and the Grand Marnier glaze just seals it all together.  I will definitely be making this again…and probably for breakfast!

Enjoy!

  • 1 1/2 c. unsalted butter, softened, plus more for buttering pan
  • 1 1/2 c. sugar
  • 4 eggs
  • 1 c. orange juice
  • 1 c. sour cream
  • 2 TBS freshly grated orange zest
  • 2 tsp. vanilla extract
  • 4 c. all-purpose flour
  • 1 TBS baking powder
  • 1/2 tsp. salt
  • 1 1/2 c. dried cranberries
  • 2 c. powdered sugar
  • 6 to 8 TBS Grand Marnier or other orange liqueur

Preheat oven to 330°. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans).

With an electric or standing mixer on medium speed, cream butter and sugar together in a large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Add orange juice, sour cream, orange zest, and vanilla; mix until blended.

In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed; do not overmix.

Pour batter into prepared loaf pans. Bake until a toothpick inserted in centers of breads comes out clean, 70 to 75 minutes for large loaves and 60 minutes for mini loaves.

Meanwhile, in a small bowl, whisk together powdered sugar and 6 tbsp. Grand Marnier. Glaze should have consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tbsp. of liqueur.

Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke deep holes in tops of loaves. Drizzle with Grand Marnier glaze so that it coats the top, runs down the sides, and seeps through the holes.

Let loaves cool completely, then slice and serve, or wrap and freeze.

Courtesy of Stephanie Dean, Sunset

Categories: American, Breads, Desserts, Recipes | Tags: , , , , | 3 Comments

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