Essenceoforangemuffins Recipes

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CHOCOLATE-ORANGE SWIRL CHEESECAKE RECIPE - (4.6/5)



Chocolate-Orange Swirl Cheesecake Recipe - (4.6/5) image

Provided by Anne545

Number Of Ingredients 17

CRUST:
2 c. chocolate cookie crumbs
1/4 c. white sugar
1/3 c. butter, melted
FILLING:
4 oz. semisweet chocolate, chopped
3 (8 ounce) packages cream cheese, softened
1 c. white sugar
5 eggs
2 Tbsp. orange juice concentrate
1-2 tsp. orange extract
1 tsp. grated orange zest
2 Tbsp. orange liqueur (optional)
GLAZE:
2 oz. semisweet chocolate
2 Tbsp. butter
2 Tbsp. orange liqueur (optional)

Steps:

  • 1. In a medium bowl, mix together crumbs, sugar & butter until well blended. Press into bottom and 1&1/2" up sides of 9" springform pan. Chill. 2. Preheat oven to 325 deg.F (165 deg.C). In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden. 3. In a medium bowl, mix together cream cheese & sugar until smooth. Mix in eggs, one at a time on low speed, or by hand. Gradually stir in orange juice concentrate, extract, zest and liqueur. Reserve 2 cups batter. Pour 1/2 of remaining batter over crust. Stir melted chocolate into reserved batter. Drop 1/2 of chocolate batter by large spoonfuls onto white batter. Repeat with remaining white, then chocolate batter. Use a knife to cut through batter & leave a swirling design. 4. Bake for 60 min., or until center is almost set. Turn oven off & leave in for 45-60 min. Run a spatula or thin knife around edge of pan while still warm, so cake will not crack. Allow cake to cool completely before removing sides of pan. 5. Melt chocolate & butter in bowl over hot water. Add orange liqueur & stir until smooth. Pour over top of cooled cheesecake & spread to edges. Garnish as desired. Refrigerate for at least 4 hours before serving.

ESSENCE OF ORANGE MUFFINS



Essence of Orange Muffins image

Make and share this Essence of Orange Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h30m

Yield 8 muffins

Number Of Ingredients 13

1 cup milk (can use lowfat)
1/2 cup freshly squeezed orange juice
1/2 cup sour cream
2 large eggs
1 cup unsalted butter, melted and slightly cooled
3 1/2 cups all-purpose flour
1 cup sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 orange, zest of
1/4 cup freshly squeezed orange juice
1 1/2 cups powdered sugar
1 teaspoon grated orange zest

Steps:

  • Muffins-preheat the oven to 350°; grease 8 Texas-size (3 1/2 inches in diameter and 2 inches deep) muffin cups with butter or cooking spray or line them with muffin wrappers.
  • Whisk together the milk, orange juice, sour cream, eggs, and butter in a bowl.
  • Combine the flour, sugar, baking powder, and salt in another bowl.
  • Pour the milk mixture into the dry mixture and stir just until the flour is incorporated.
  • Gently fold in the orange zest.
  • Spoon batter into the muffin pan, filling each cup just to the top.
  • Bake for 25 minutes, until they are golden brown around the edges and a pick comes out clean.
  • Cool the muffins in the pans for about 5 minutes, then transfer them to a cooling rack and glaze.
  • Glaze-combine the orange juice, powdered sugar, and zest in a medium bowl; spread the mixture on top of each muffin; serve warm or at room temperature.
  • **Best eaten warm and fresh; can add 1cup fresh seasonal fruit such as raspberries or blueberries or dried cranberries/cherries.

Nutrition Facts : Calories 664, Fat 28.7, SaturatedFat 17.4, Cholesterol 119.2, Sodium 398.9, Carbohydrate 94.2, Fiber 1.6, Sugar 49.6, Protein 8.9

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