Orange Creamsicle Crisps Recipes

ORANGE CREAMSICLE® SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
• Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in egg yolks, extracts, and food coloring. Stir in flour, baking soda, and cream of tartar. Add white chocolate chips.
• Form dough into balls and arrange on the prepared cookie sheets.
• Bake in the preheated oven until edges turn golden, 10 to 11 minutes. Do not overbake. Cool on the cookie sheets for 1 to 2 minutes before transferring to cooling racks.

ORANGE CREAMSICLES

Steps:

• In a bowl, beat the cream with a whisk until soft peaks form. Set aside.
• In another bowl, beat the egg whites until soft peaks form. Add the honey and vanilla extract and continue beating until firm peaks form.
• Combine the egg whites mixture to the cream and add the orange juice and orange zest.
• Using a popsicle mold or wax paper cups, fill the molds and insert the popsicle sticks. Place in the freezer overnight and serve.

ORANGE CREAMSICLE SHOTS

Steps:

• Fill a cocktail shaker with ice cubes. Add Orange Vanilla Twist Rum, whipped vodka, and orange juice. Shake vigorously for 2 to 3 minutes. Pour into shot glasses. Top with whipped cream and sprinkles.

ORANGE CREAMSICLES

Steps:

• Place all ingredients in a food processor or blender; pulse until well combined.
• Divide the mixture between the popsicle molds, and then lightly knock the molds to release any air bubbles.
• Freeze until almost solid but still soft enough to insert a stick.
• Insert a large stick in the middle and place back in the freezer until completely frozen and solid (about 8 hours or overnight).

ORANGE CREAMSICLE COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees.
• In a small bowl, combine flour, baking soda, and salt; set aside.
• In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined.
• Stir in orange zest and white chocolate chips.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry.
• Bake 8 -10 minutes or until golden brown around edges. Do not overcook. Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely.
• Store in airtight container.

ORANGE CREAMSICLE SUMMER PUDDING RECIPE BY TASTY

Steps:

• Make the orange mascarpone cream: In a small bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15-20 seconds, or until the gelatin is melted.
• Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, 1-2 minutes. Add the mascarpone, granulated sugar, orange zest, lemon juice, vanilla, orange liqueur, and heavy cream and mix until light and fluffy, 3-4 minutes. Add the melted gelatin and mix until combined, about 1 minute. Add the mandarin orange slices and gently fold with a rubber spatula until evenly incorporated. Refrigerate until ready to use.
• Make the ladyfinger soak: Line a 2-quart bowl with enough plastic wrap to hang over the edges by at least 4 inches (10 cm) all around. Spray the plastic wrap with nonstick spray.
• In a medium heatproof bowl, combine the orange gelatin powder and boiling water. Whisk until the gelatin is mostly dissolved, 1-2 minutes. Add the orange juice and stir to combine.
• Submerge 3 ladyfingers at a time in the orange juice mixture for 30-40 seconds, until the ladyfingers absorb the mixture, but not so long that the cookies begin to dissolve. Arrange the soaked ladyfingers on the bottom and up the sides of the prepared bowl, leaving 3 ladyfingers unsoaked for the final assembly. Scoop the orange mascarpone cream over the ladyfingers in the bowl and smooth the top. Dip the remaining ladyfingers in the soaking liquid and place over the center of the cream.
• Fold the ladyfingers around the edges of the bowl over the cream. (If the ladyfingers are too stiff to fold over easily, use kitchen shears to trim each ladyfingers flush with the orange mascarpone cream, then lay the trimmed pieces on the cream where they would fold over).
• Cover the pudding with another sheet of plastic wrap. Place a small plate on top and weigh down with a can. Refrigerate for at least 6 hours, up to overnight.
• When ready to serve the pudding, remove the plate and the can and peel back the plastic. Place a serving platter over the bowl and quickly flip both the bowl and platter over to invert the pudding. Remove the bowl and plastic wrap.
• Top the pudding with whipped cream and garnish with the mandarin oranges and mint leaves. Slice and serve.
• Enjoy!