orange

Orange Mocha (or Hot Chocolate)

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Orange Mocha (or Hot Chocolate)

I”m obsessed with drinks. Cold in the summer, hot in the winter. I can”t help myself, they”re just too much fun to make and sip. And, there are so many different flavours to come up with depending on the season. We”ve been nabbing up oranges every time we go to the grocery store – they are soooo good right now! I was feeling the need to break away from the typical fall flavours for a little bit and enjoy something wintery and bright. Wintery = Hot Drinks and Chocolate. Bright = Citrus. Together = Orange Mocha.

If you like the combination of chocolate and oranges together, you will love this. It is a great change of pace from all those spiced drinks we”ve all been enjoying so much. For myself and my hubby, I like to make it into a mocha by stirring the chocolate orange sauce into coffee. For the kiddos, I heat up a glass of milk and stir some in, to make Orange Hot Chocolate. They love it. And, I love that it”s not coming out of a package filled with sugar and artificial flavourings. Win. Win. ;)

Orange Mocha

For extra decadence top with Cinnamon-Honey Marshmallows or Orange Whipped Cream.

  • 1/2 cup cocoa powder

  • 1/2 cup milk (or dairy-free alternative)

  • 1/4 cup maple syrup

  • 1 orange

  • 1/4 teaspoon ground cinnamon

In a small saucepan whisk together cocoa powder, milk and maple syrup. Remove the rind from the orange with a vegetable peeler or pairing knife, being careful to avoid the white pith. Stir into cocoa mixture. Set the saucepan over medium heat and bring to a simmer, stirring occasionally. Turn off heat and let sit for 5 minutes. Cut the orange in half and squeeze the juice into the chocolate mixture. Stir in cinnamon. Remove the orange rind, if desired (if it”s cut into nice strips I don”t bother). Use immediately or cover and refrigerate until ready to use.

To make a mocha, stir 2-3 tablespoons of the chocolate orange mixture into 1 cup of hot coffee. Add additional sweetener or milk, if desired. (For hot chocolate stir into 1 cup of warm milk.)

Makes: 1 cup sauce (6-8 servings)

Orange Poppy Seed Muffins

By in Breakfast, Snacks 12 Comments Tags: , , ,

Orange Poppy Seed Muffins

Starting a house, kitchen and pantry from scratch is a big deal. So many times I assume I have something because I always did before. I can”t count the number of times I”ve started making a dough that needs rolling out only to remember halfway through I don”t have a rolling pin. I”ve used glasses, jars, anything I could get my hands on. I try not to have too many gadgets in the kitchen anyways, because they take up so much room, but when some of those essentials go missing it”s so easy to forget. (Don”t worry I finally got around to buying a rolling pin) ;)

This happens with ingredients too. Last week I started making these muffins and when it got to the part about adding the poppy seeds I scoured the house, sure I had some, but couldn”t find them anywhere. How can you make poppy seed muffins without poppy seeds? Thankfully my hubby came home for lunch and I quickly ran out to the store so I could finish what I started.

When I posted all of this “drama” to Facebook the question came up – don”t you soak your poppy seeds first? I”ve never done it personally but have seen it in several recipes. So why is it called for in some recipes and not in others? I searched and found two theories 1) soaking them makes them more digestible 2) soaking them prevents the seeds from soaking up the moisture in the baked good, causing it to be dry. I”ve never soaked them and the recipes I”ve made have always been very moist so I don”t think #2 is necessarily right. I wasn”t so sure about #1 either but for reasons that I go into detail about on a food blog, it became abundantly clear that poppy seeds (kind of like corn) do not digest well, so maybe the soaking really does help with that. Anyways, soak away or don”t soak, I don”t *think* it actually affects the outcome of the recipe.

These Orange Poppy Seed Muffins are such a nice change-up from the typical Lemon-Poppy Seed combination. Really they could be called Triple Orange Poppy Seed Muffins because they get their orange flavour in three different ways, orange juice concentrate, orange zest and orange extract. They stay moist for several days, which I love because you can never eat a whole batch in one day and also make them a great make ahead. Although it does make for a lighter flavoured muffin, I think these still taste delicious with fresh orange juice instead of concentrate and will definitely be a go-to when I”ve got an abundance of oranges on my counter.

Orange Poppy Seed Muffins

For a more subtle orange flavour use fresh orange juice instead of concentrate.

  • 2/3 cup butter, softened

  • 1 cup sugar

  • 2 eggs

  • 1 cup sour cream

  • 1/4 cup thawed orange juice concentrate

  • 1 tablespoon orange zest

  • 1 teaspoon orange extract

  • 2 2/3 cups all-purpose flour

  • 2 tablespoons poppy seeds

  • 1 teaspoon baking soda

  • 1 teaspoon salt

Cream together butter and sugar. Beat in eggs, one at a time, until well incorporated. Beat in sour cream, orange concentrate, zest and extract.

In a separate bowl combine flour, poppy seeds, baking soda and salt. Stir into butter mixture just until moistened.

Scoop into regular sized muffin tins, lined with paper-liners, until two-thirds full. Bake at 400 for 15-18 minutes or until a toothpick inserted in the centre comes out clean. Cool 5 minutes before removing to wire racks to cool completely. Brush with orange syrup while warm.

Orange Syrup

  • 2 tablespoons orange juice concentrate

  • 1/4 cup icing sugar

In a small bowl stir the orange juice into the icing sugar until combined. Spoon over warm muffins.

Makes approximately: 16 muffins

Adapted from Taste of Home.

Fruity Red Onion Vinaigrette & A Simple Salad

By in Condiments, GF Sides, Gluten Free, Sides 9 Comments Tags: , , , , ,

Red Onion Vinaigrette

I made this salad for my company over the weekend. I had plans to make a couple different salads but we all liked this one so much that we couldn’t seem to stay away from it. Sorry Mr. Caesar, you have been trumped.

This is my favourite homemade vinaigrette so far. Most are too oily for my taste, but this one melds together so perfectly it’s hard to tell the ingredients apart. I was quite surprised at how fruity the vinaigrette tasted. In fact, I was asked what type of fruit was in the dressing. I suspect that could be in part, because of it’s lovely pink hue.

It pairs wonderfully with a simple salad of greens, fruit and nuts. It also makes a wonderful dip for fresh fruit. I seriously can’t get enough of it. If a dressing is so good that I can’t stop eating my fruits and veggies, then I know its a keeper.

Red Onion Vinaigrette

adapted from Grand Slam

  • 2 Tbsp. white vinegar
  • 1/4 cup sugar
  • 1/2 cup canola oil
  • 1/2 tsp. salt
  • 1/4 cup red onion, chopped
  • 1/2 tsp. dry mustard
  • 1 Tbsp. water
  1. Place all ingredients in a blender and process until smooth.
  2. Store covered in the refrigerator for up to one week.

Makes: 2/3 cup

* Stir before each use.

Simple Salad with Oranges and Almonds

  • 4 cups fresh spinach
  • 1/4 cup sliced almonds
  • 1/2 cup canned mandarin oranges, drained
  • 3 Tbsp. red onion vinaigrette
  1. Clean spinach and tear or cut into bite sized pieces.
  2. Place a non-stick pan over medium heat. Add almonds and toast just until fragrant.
  3. In a large bowl, toss together spinach, almonds and oranges.
  4. Add dressing and toss to coat. Taste. Add more dressing if necessary. Serve immediately.

Makes: 4 (1 cup) portions

* Use any combination of greens, fruit and nuts that you like.

Print Recipes

Barcelona Hot Chocolate with Strawberry Marshmallows

By in Beverages, Candy, Chocolate, GF Sweets, Gluten Free, Sweets, Valentine's, Warm 25 Comments Tags: , , , , , , , , , ,

Barcelona Hot Chocolate with Strawberry Marshmallows

Company arrived yesterday for a four day stay. It always feel nice to have visitors from home because it helps bring our two worlds together. We haven”t made many plans yet and are keeping things pretty relaxed.

Growing up we always had a house full of visitors, especially around special occasions. So, for me to have a houseful over Valentines and to play the hostess, makes me a happy woman.

My mom was always very good at creating a relaxing and welcoming environment in our home. A place where people could come as a reprieve and just be themselves. She instilled in me the want to provide a peaceful space for people to escape to. I don”t know if I have succeeded at all, but it is something I strive to do.

If there”s one thing about being a hostess that I have learnt from my mother it would be that it”s not as important how perfect your house looks but how people feel when they enter it. There”s no point in having friends over if your going to be running around getting stressed out. And, nobody likes it if the hostess is stuck in the kitchen all day. It”s always best to keep things simple and prepare ahead.

In my preparation, I have been baking cookies, whipping up bisquick mix and stocking my fridge and pantry so that if we decide to stay in all day we will have something to eat. My son”s stroller has been very weighed down and I have been getting strange looks as I struggle to push it onto the train with bags dangling from my arms and protruding from the bottom of the stroller.

I highly doubt that we will every actually stay in all day. As the museums and ski hills will be calling our names. And, when we come home to seek shelter from the bitter wind, this Barcelona Hot Chocolate with Strawberry Marshmallows will be calling our names.

Barcelona Hot Chocolate is a very “adult” way to enjoy the beverage we all love so much. Dark chocolate and coffee are the stars of the the show with just a hint of orange bringing up the rear. And, because it”s only sweetened slightly with a bit of brown sugar, the result is rich, velvety and soothing, but not cloyingly sweet as so many hot chocolates are. Perfect as an indulgent pick-me-up to keep you going for the rest of the day.

The Strawberry Marshmallows are as cute as buttons and taste amazingly like, Strawberry Marshmallows! Imagine that. If I had known that marshmallows were so easy to make, I would have made them ages ago. A great project to make with kids. And, dipped in chocolate they would make some pretty spectacular homemade valentines gifts. (I have included photos of the marshmallow-making process at the bottom of the post.)

I hope you all have a great weekend and are able to spend some quality time with the ones you love. xo

Strawberry Heart Marshmallows

adapted from Martha Stewart

  • 1/2 cup water

  • 2.5 cups sugar

  • 2/3 cup strawberry jam, preferably seedless

  • 2/3 cup light corn syrup

  • dash salt

  • 2/3 cup water

  • 4 envelopes gelatin

  • red food coloring

  • icing sugar, for dusting

  1. Add first 5 ingredients to a large saucepan. Bring to a boil and simmer.

  2. Meanwhile add 2/3 cup water to mixing bowl and sprinkle all of gelatin over top to soften (at least 5 min.).

  3. Once the boiling liquid has reached 238ºF on a thermometer. Remove from heat and pour over softened gelatin.

  4. With the whisk attachment, beat on low for approximately 5 min. Gradually bring the speed up to high, beating on each speed for 5-8 min. until mixture has cooled and peaks form when beater is lifted (30-40 min. total).

  5. In the last 10 min of beating prepare jelly roll pan (15×11 inch). Spray with cooking spray (or grease canola oil) and place a piece of parchment over top, pressing down to stick to the oil. Grease the top of the parchment.

  6. Once done mixing add red food coloring bit by bit and mix in until the pink color you desire is achieved.

  7. Pour marshmallow mixture into the prepared pan and smooth top. Let sit, uncovered, for 3 hours or overnight until dry.

  8. Dust work surface with icing sugar and flip pan over to release the dried marshmallow. Peel off the parchment paper.

  9. Grease a 1.5 inch heart shaped cutter with cooking spray or wipe down with oiled paper towel. Cut out heart shapes, alternating direction to have less waste. Make sure to keep cutter well oiled. Toss heart cutouts in icing sugar to coat.

Makes: 86 hearts + scraps

* these will last for up to one week in an airtight container at room temp.

* dip in chocolate for a little added fun.

* I chop up the scraps and use them as “mini marshmallows”.

Print Marshmallow Recipe

Barcelona Hot Chocolate

adapted from myrecipes

  • 2/3 cup boiling water

  • 2 oz. bittersweet chocolate

  • 1 1/3 cups milk

  • 1 cup strong coffee or espresso

  • 1/4 cup cocoa powder

  • 1/4 brown sugar, packed

  • 1- 2inch strip orange peel

  1. Combine chocolate and water in a saucepan set over medium-low heat. Stir until chocolate is melted.

  2. Add remaining ingredients. Heat for 5 min, or until tiny bubbles form around the edges, stirring frequently. Do not boil.

  3. Discard orange peel and poor into mugs to serve.

Serves: 4

* I subbed 1 cup water plus 2 Tbsp. instant coffee for the espresso

Print Hot Chocolate Recipe

The Making of Strawberry Marshmallows
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(click to enlarge)