CHOCOLATE ORANGE BUTTERCREAM
This decadent dark chocolate orange buttercream is packed with citrus flavor! It's made fresh orange zest and packed with citrus flavor.
Provided by Chelsey White
Categories Frosting & Fillings
Time 10m
Number Of Ingredients 8
Steps:
- Beat 1 1/2 cups of unsalted butter on a medium speed for 30 seconds with a paddle or whisk attachment until smooth.
- Mix in 1 1/2 tsp orange emulsion or extract, 2 Tbsp fresh orange zest and 1/2 tsp salt on a low speed.
- Slowly mix in 3 cup powdered sugar and 1 cup dark cocoa powder on a low speed. Add 1/2 cup of heavy cream halfway through adding the powdered sugar to make it easier to mix. Scrape the sides and bottom of the bowl as need with a rubber spatula.
- Pour in 2 cups of cooled, melted chocolate. Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar. Repeat until the frosting is the right consistency.
- Stir by hand with a rubber spatula to get the frosting SUPER smooth. Then cover the plastic wrap and set aside until you're ready to use it. This frosting tastes delicious on cupcakes, layer cakes, macarons, and cookies.
Nutrition Facts : Calories 1003 calories, Carbohydrate 93 grams carbohydrates, Cholesterol 181 milligrams cholesterol, Fat 69 grams fat, Fiber 5 grams fiber, Protein 9 grams protein, SaturatedFat 42 grams saturated fat, ServingSize 1, Sodium 296 milligrams sodium, Sugar 78 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
ORANGE BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h50m
Yield 16 bars
Number Of Ingredients 9
Steps:
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
- Stir together the flour, granulated sugar and salt in a bowl. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
- For the filling: Stir together the granulated sugar and flour in a bowl. Crack in the eggs and whisk to combine. Add the orange zest and juice and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
- Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into 16 pieces.
FROSTED ORANGE DATE BARS
Luxuriously moist, old-fashioned date bars accented with orange peel and a buttery orange frosting.
Provided by Michele O'Sullivan
Categories Desserts Cookies Fruit Cookie Recipes Date
Time 1h
Yield 48
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
- In a small saucepan over medium heat, combine sugar, 1/2 cup butter, water and dates. Cook, stirring frequently until dates have softened and the mixture is well blended. Remove from heat. Combine the flour, baking soda and salt; stir into the date mixture, then mix in the 1/4 cup orange juice, milk, eggs and 1 tablespoon orange zest. Spread the batter evenly into the prepared pan.
- Bake for 15 to 20 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. To make the frosting, combine the confectioners' sugar, 1/3 cup butter, cream cheese and orange zest. Beat until smooth. Gradually mix in the remaining orange juice a tablespoon at a time until the icing is spreadable. Spread over the bars when cool. Cut into squares.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 17.4 g, Cholesterol 18.5 mg, Fat 5.8 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.7 g, Sodium 76.6 mg, Sugar 13.9 g
BANANA ORANGE BARS
I have been making these treats for many years. I no longer remember where the recipe came from, but one thing is certain - the bars are always a hit at family get-togethers and parties. The secret to tasty banana desserts is the ripeness of the bananas - the riper, the better.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the bananas, sugar, oil and eggs until well blended. In a small bowl, combine the flour, cinnamon, baking powder, salt and baking soda; gradually beat into banana mixture until blended., Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, cream butter and sugar in a large bowl until light and fluffy. Beat in orange juice and zest until smooth; spread evenly over cake.
Nutrition Facts : Calories 374 calories, Fat 15g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 212mg sodium, Carbohydrate 59g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.
DAMARIS' ORANGE-CHOCOLATE BARS
Provided by Damaris Phillips
Time 1h30m
Yield 24 bars
Number Of Ingredients 16
Steps:
- For the base: Position a rack in the middle of the oven and preheat to 350 degrees F. Put the butter, flour, cocoa, confectioners' and granulated sugars, chocolate and 1/4 teaspoon salt in a food processor. Process until the mixture is slightly damp and holds together when pinched, about 1 minute.
- Generously spray a 9- by 13-inch pan with cooking spray. Line the pan with aluminum foil leaving a 2-inch overhang on all four sides and spray the foil as well. Sprinkle the crust mixture into the prepared pan and press evenly along the bottom. Take care to seal up any cracks. Bake the base until it is no longer shiny and leaves only a slight indentation when pressed, 25 to 30 minutes. After removing the base, reduce the oven temperature to 300 degrees F.
- Meanwhile, make the orange filling: Whisk the eggs, egg yolks, granulated sugar, flour and pinch of salt together in a large liquid measuring cup or bowl until smooth. Whisk in the orange and lemon juices and zests. Pour the filling over the warm crust. Bake until the filling is just set, 35 to 40 minutes.
- Cool the bars in the pan completely on a rack. When cool, refrigerate for 2 hours or up to overnight. Lift the bars out of the pan by using the foil. Trim the edges and cut into 24 bars. Dust with confectioners' sugar and top with a strip of candied orange, if using, before serving.
WACKY CHOCOLATE-ORANGE CAKE WITH ORANGE FROSTING
When I first saw this recipe (on the label of a white vinegar bottle - where else?), I thought "Vinegar in a dessert? This must be a joke!) So I made the recipe, just for the heck of it, and found it surprizingly yummy!
Provided by Millereg
Categories Dessert
Time 1h
Yield 1 cake, 9 serving(s)
Number Of Ingredients 17
Steps:
- ---- THE CAKE ----.
- Preheat oven to 350 Fahrenheit.
- Sift together flour, sugar, baking soda and salt into an 8" x 8" baking pan.
- Make 3 holes in the dry ingredients.
- Place oil in the first hole, vinegar in the second hole, and vanilla in the third hole (again, I kid thee not- trust me on this one!).
- Pour orange juice over everything and mix well.
- Spread batter evenly in the pan and bake in dish that the batter was mixed in.
- Bake 30 minutes or until center is firm.
- Allow to cool.
- Refrigerate leftovers (if any).
- ---- THE FROSTING ----.
- Combine gelatin, orange juice, and cold water in small saucepan.
- Let stand until thick.
- Place over low heat, stirring constantly, just until gelatin dissolves.
- Remove from heat and cool, but do not allow to set.
- Whip cream, sugar and vanilla until slightly thickened.
- While beating slowly, gradually add gelatin to whipped cream mixture.
- Whip at high speed until stiff.
- Spread thickly on the cake.
ORANGE BUTTERCREAM FROSTING
Our Test Kitchen gave simple buttercream frosting a tangy twist by adding a splash of orange juice. It goes wonderfully on orange cupcakes or over white, yellow or chocolate cake.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.
Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE AND CHOCOLATE SQUARES
This square has great eye appeal, and looks great on your Christmas trays. A mellow orange flavor that is not overpowering, complimented with random mini chocolate chips. It is adapted from the Company's Coming Series.
Provided by Chef Dee
Categories Bar Cookie
Time 20m
Yield 60 serving(s)
Number Of Ingredients 15
Steps:
- Beat the cream cheese and margarine, then beat in the sugar until fluffy.
- Add the eggs and orange extract, beat until smooth.
- In a separate bowl, stir the flour, salt and orange rind together, then beat on med. low into the cream cheese mixture until mixed.
- Stir in the mini chocolate chips.
- Bake in a greased 11x16 pan for 20 - 25 minutes until firm. Do not overbake.
- I use a cookie sheet with raised sides.
- FROSTING: Beat the softened cream cheese and margarine.
- Beat in the orange juice concentrate, add the icing sugar, then beat until smooth, mixture should be firm, but soft enough to spread.
- Frost the cooled squares, then sprinkle with orange rind.
- Slice the square 6 down and 10 across.
Nutrition Facts : Calories 129.4, Fat 7.5, SaturatedFat 2.9, Cholesterol 14.1, Sodium 102.7, Carbohydrate 14.8, Fiber 0.4, Sugar 10.8, Protein 1.6
ORANGE SLICE BARS
"These tasty bars are a portable way to satisfy a sweet tooth," relates Elaine Norton of Sandusky, Michigan.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine candy and water. Cover and refrigerate overnight; drain well and set aside. , In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Fold in walnuts and candy. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 125 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE CAKE WITH CHOCOLATE-ORANGE FROSTING
Provided by Kate Fogarty
Categories Cake Mixer Chocolate Dessert Bake Vegetarian Kid-Friendly High Fiber Orange Vanilla Birthday Low Cholesterol Vegan Party Butter Orange Juice Bon Appétit Kidney Friendly Small Plates
Yield Makes 12 servings
Number Of Ingredients 21
Steps:
- For cake:
- Preheat oven to 350°F. Spray 9-inch diameter cake pan with 2-inch-high sides with nonstick spray. Sift all purpose flour, sugar, whole wheat flour, cocoa powder, baking soda, and salt into large bowl. Add 3/4 cup water, oil, juice concentrate, vanilla, and vinegar and whisk to blend. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack. Carefully cut around pan sides and turn out cake onto serving platter.
- For frosting:
- Place chopped bittersweet chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is melted and smooth. Carefully transfer bowl to work surface. Cool melted chocolate to room temperature, stirring occasionally, 15 to 20 minutes.
- Using electric mixer, beat "butter" in large bowl until smooth. Add powdered sugar, 1 tablespoon juice concentrate, vanilla, and salt; beat until smooth. Add 2 tablespoons juice concentrate; beat until blended. Beat in agave nectar, then chocolate. Let stand 10 minutes. Frost top and sides of cake. DO AHEAD: Cake can be made up to 8 hours ahead. Cover with cake dome and store at room temperature.
- Also called whole grain pastry flour; available at some supermarkets and at most natural foods stores.
- ** A natural sweetener made from the sap of agave succulent plants; sold at some supermarkets and at natural foods stores.
EASY ORANGE-CHOCOLATE FROSTING
A little bit of extract gives this chocolate frosting awesome orange flavor, and the whole recipe comes together in 10 minutes. How's that for easy?
Provided by My Food and Family
Categories Home
Time 10m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Microwave chocolate in microwaveable bowl on HIGH 1 to 2 min. or until almost melted; stir until completely melted. Cool 5 min.
- Beat chocolate, sugar, butter and extract in large bowl with mixer on low speed until blended. Gradually beat in milk until of spreading consistency.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 30 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 18 g, Protein 1 g
BROWNIES WITH ORANGE ICING (FROSTING)
I've fallen in love with the chocolate and orange combination and wanted a brownie recipe to add to my collection. This is what I came up with. I didn't measure the zest or juice. I used half the zest of a large orange in each part and squeezed in enough orange juice to make a smooth icing.
Provided by Marg CaymanDesigns
Categories Bar Cookie
Time 55m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Grease a 13x9 inch pan.
- Melt shortening, butter in the microwave.
- Stir in cocoa, blending well with a wooden spoon.
- Add sugar and mix well.
- Add eggs one at a time, beat well, by hand, after each addition. (It is important to add the eggs individually and to mix them by hand. If you don't, the brownies do not turn out near as good.).
- Stir in zest and vanilla. Stir in flour, and salt. DO NOT OVER BEAT!
- Bake 25-30 minutes.
- Cool completely before icing.
- For icing: Cream butter and zest then add vanilla.
- Add sugar a cup at a time beating on medium speed.
- Add orange juice 1 Tbls. at a time and beat on high until completely blended.
- Frost cooled brownies.
- Melt chocolate in the microwave and drizzle over icing.
- Cut into bars.
Nutrition Facts : Calories 318, Fat 15.8, SaturatedFat 7.4, Cholesterol 61.6, Sodium 154.1, Carbohydrate 42.5, Fiber 1, Sugar 34.9, Protein 2.8
ORANGE-FROSTED CHOCOLATE BARS
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease an 8- or 9-inch square baking pan.To make chocolate layer, melt butter and chocolate in a small saucepan. Cool.In a small mixer bowl, beat sugar, eggs, and vanilla. At low speed, beat in chocolate mixture, flour, and salt. Pour into pan.Bake 25 to 28 minutes until edges and center are set when touched. Cool pan on a wire rack.To make frosting, beat butter, orange juice concentrate, and vanilla in a small mixer bowl. At low speed, gradually beat in powdered sugar. Tint with orange food color if desired. Spread over chocolate layer. Chill until frosting is firm, about 1/2 hour.For topping, melt chocolate with oil. With a small spoon, drizzle thinly over frosting. Chill until topping is firm. Cut into bars.
Nutrition Facts : Nutritional Facts Serves
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