Sweet Orange Sauce

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This Orange Sauce has been a favorite part of our weekend breakfasts for as long as I can remember. My grandmother served this sauce over her German Pancakes and Crepes. Every time I make it, I remember fantastic breakfasts in her home. We pour this sauce over pancakes, waffles, crepes, German pancakes and just about any other sweet breakfast food.

I will be posting a special holiday German Pancake recipe tomorrow to pair with this sauce, it is loaded with seasonal flavors and it is one of my favorite breakfasts I've made in months.

Sweet Orange Sauce
Yield: 2 cups

1 1/3 cups water
1/3 cup orange juice concentrate*
3/4 cup sugar
2 tablespoons arrowroot or cornstarch
1/4 teaspoon kosher salt
Optional: 1 tablespoon butter

Whisk together the dry ingredients and set aside. Combine the water and the orange juice concentrate in a small saucepan over medium heat. Whisk them together and then add the dry ingredients. Cook the mixture, stirring frequently, until the sauce is clear and thickened. This should take about 8-10 minutes. Remove from the heat and stir in the butter. Serve warm and Enjoy!

Any remaining sauce will keep well in the refrigerator for up to a week.

* I buy orange juice concentrate only to make this recipe. You can open the can of concentrate, remove what you need and transfer the remaining amount to a mason jar. Then simply place it back in the freezer until you need it again.

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ONE YEAR AGO TODAY: Roasted Sweet Potatoes and Pineapple

Apple Pie Baked Oatmeal

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When my boys requested oatmeal for the third time last week, I decided to make something new. We love our Apple Cinnamon Oatmeal and it is still one of my personal favorites. So, this time, I decided to try a baked version of that oatmeal that would really play up the apple pie flavor. The soft apple slices and the tender oats were delicious together. Replacing the oil with applesauce gives the oatmeal a slightly deeper apple flavor. Brown sugar along with a dash or two of holiday spices made this recipe exactly what I wanted.

This oatmeal will hold its shape in slices if you bake it in a 7x9 or 8x8 pan. You can also bake it in a 9x13 pan and it will just be a little bit thinner. If you prefer, it can also be scooped out of the dish and crumbled into each bowl. Remember to adjust the time as needed, depending on the size pan you use. Suggested times are included below.

Apple Pie Baked Oatmeal
Yield: 6 servings

3 cups old fashioned oats
1/2 cup light brown sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
1 cup applesauce, this Brown Sugar Cinnamon Applesauce would be perfect with this
1/2 cup milk
2 medium apples, peeled, cored and sliced thin

Preheat the oven to 350 degrees. Grease your baking dish very well with butter. Combine all the dry ingredients in a large mixing bowl. Then add the eggs, applesauce and milk, stirring after each addition. Fold in the apple slices.

Pour the oatmeal mixture into your baking dish or dishes. Bake a 7x9 pan for about 30 minutes, muffin cups for 20 minutes, deeper ramekins (like the one pictured above) will take about 35 minutes to cook. The oatmeal is finished baking when an inserted knife comes out with moist oatmeal crumbs. Let cool for just a few minutes before serving warm. Enjoy!



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ONE YEAR AGO TODAY: Caramelized Onion Chicken Soup

Chocolate Covered Candy Cane Marshmallows

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Fluffy, chewy marshmallows, topped with a generous layer of dark chocolate and crunchy candy canes was the result of inspiration that hit in the midst of multiple holiday baking projects. While I was cutting apart a batch of marshmallows this morning; I spied a bowl of melted dark chocolate left on the counter from dipping the Dark Chocolate Coconut Macaroons. One thought led to another and I decided to play with that combination.

I set aside a dozen or so marshmallows, drizzled the last of the chocolate over the tops and then crushed a candy cane and sprinkled it across the chocolate. I set the finished marshmallows in the refrigerator until firm.

Once firm, I transferred these to an airtight container in the refrigerator. I have no idea how long they might have lasted that way. Within 24 hours, these marshmallows were long gone. However, I'm sure they would have been fine for several days at least.

These were every bit as delicious as they were cute! I'm making more this week for gifts, because I enjoyed them so much. Enjoy!

Kung Pao Chicken

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Roasted peanuts, ginger, garlic and spicy red chilies give this simple chicken dish a kick that makes it quite unique. This was a spicier meal than I was expecting and the spice-lovers in my family really enjoyed it. My husband and oldest son ate theirs peppers and all, I simply left the peppers on my plate and it was the perfect level of heat for my taste.

My favorite flavors these days are found in Asian foods and I am always looking for more stir fry ideas. Rasa Malaysia is an awesome website full of easy authentic Chinese recipes. The ingredients in this recipe are a little different from what I was used to, but they were all very easy to find at the Asian market.

Recipe notes: Black Soy Sauce is thick and almost syrupy and just the teaspoon of it in this recipe made a difference. I didn't purchase the black vinegar, because I wasn't convinced that 1/4 teaspoon was going to make or break the recipe. I subbed in the balsamic, which was the closest thing I could find and it worked great. These dried red chiles are very small, not like the Mexican Red Chiles used here. These were labeled Thai chilies and they are only about 1" long.

Kung Pao Chicken
recipe adapted from Rasa Malaysia
Yield: 3 servings

Stir-fry Ingredients:
1 lb boneless skinless chicken thighs, cut into 1/2" - 3/4" pieces
3 tablespoons roasted peanuts
6-10 dried red chilies, de-seeded and split in half lengthwise, I used 8 and it was plenty of heat for us.
3 tablespoons light flavor olive oil or coconut oil
1" fresh ginger, cut into matchsticks
2 cloves garlic, sliced very thin
1 stalk scallion or green onion, sliced thin

Marinade Ingredients:
1 tablespoon arrowroot or cornstarch
2 teaspoons soy sauce
1 tablespoon rice wine
1 teaspoon light flavor olive oil

Sauce Ingredients:
1 1/2 tablespoons light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar or balsamic vinegar
2 tablespoons water
1 teaspoon arrowroot or cornstarch

Combine the chicken with the marinade ingredients and toss to coat. Let rest for 30 minutes. Whisk together the sauce ingredients and set aside. Heat 1 tablespoon oil in a large skillet or wok over medium high heat. Add the chicken and cook until lightly browned and almost cooked through, about 3 minutes. Remove the chicken to a plate and add the remaining 2 tablespoons of oil to the skillet.

Place the skillet back on the stove and warm again until it is almost smoking. Add in the ginger and garlic and stir to coat. Add the chilies and stir fry until they are aromatic, about 2 minutes. Add the chicken back to the skillet, along with the peanuts. Toss together a few times and then add the sauce, stirring until the chicken is well-coated. Cook about a minute to slightly reduce the sauce and then add the scallions. Stir to combine and then serve over hot rice. Enjoy!



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ONE YEAR AGO TODAY: Roasted Green Beans

Christmas Candies and Cookies

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The countdown is on and I am getting excited! These are the treats that will be packed into gift bags and boxes and will be served in my own home this holiday.

* ALL of these recipes are gluten free with traditional flour recipes included in each post as well.

Dark Chocolate Covered Butter Toffee is a great balance of sweet buttery toffee and bittersweet dark chocolate. That combination makes this our favorite Christmas candy. With just a few easy tips, this toffee is simple enough for a beginner.



 

Chocolate Dipped Coconut Macaroons are some of the easiest treats to make. With only a few ingredients to stir and then scoop, these can be made start to finish in very little time. As a bonus, macaroons never fail to impress.







Italian Pignoli Cookies (Pinon or Pine Nut Cookies) are the surprise hit from my kitchen this year. I've made them four times in the last two months and already have a request for more. Crunchy, chewy, sweet and nutty, these cookies are a perfect match for any almond-lover. Four ingredients and a food processor are all that you need in order to make these unique and unforgettable cookies.
Cranberry Chocolate Chip Oatmeal Cookies are more commonly known as "those holiday cookies" in my house. My husband started calling them that after I made them the first time years ago. Warm spices, cranberries, chocolate and oatmeal are a perfect holiday flavor combination.

I Want To Marry You Cookies are my go-to cookie recipe. I make these cookies at least once a month and almost everyone that has ever tasted them asks for the recipe. Warm butter is blended together with sugar to create a rich toffee flavor that is irresistible in a chocolate chip cookie. This is the perfect cookie dough to keep in the refrigerator and freezer for spur of the moment treats.


Scandinavian Almond Bars are still the most requested dessert that I make. I've already made dozens of these bars this year and there is one more batch to be made for gifting before Christmas. Flaky, tender, almond flavored shortbread topped with sliced almonds and drizzled with a very light glaze.


Butter Tart Squares start with a buttery shortbread crust, topped with a gooey, sweet mixture of nuts and fruit then a crisp caramelized layer of brown sugar crust. This is definitely a one-of-a-kind dessert.
If you are still looking for inspiration, Donna at The Simple Kitchen, together with Parade Magazine is hosting a Dash to the Holidays Cookie Party. Click this link for over 250 more cookie recipes! If you have a family favorite, you can share it there as well.

Cranberry Almond German Pancakes with Orange Sauce

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German Pancakes are one of our favorite weekend breakfasts. A cross between a souffle and an omelet, this version is loaded with tart cranberries and almonds and then drizzled with a sweet orange sauce. While German Pancakes look and taste like a fancy breakfast, they require less effort than traditional pancakes. Simply whisk the ingredients together, pour into a hot buttered pan, bake and serve. While they are baking, you'll have time to make coffee, clean up the kitchen and set the table.

Cranberry Almond German Pancakes - Gluten Free or Not
Yield: 4 servings

1/3 cup, plus 2 tablespoons brown rice flour *
1/4 cup tapioca starch *
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
6 eggs, lightly beaten
4 tablespoons butter
1 cup fresh cranberries
1/4 cup sliced almonds
powdered sugar for dusting
Sweet Orange Sauce for serving
* if you do not need a GF version of this recipe, simply substitute 2/3 cup AP flour for the items marked with an *

Preheat the oven to 500 degrees. Whisk the dry ingredients in a mixing bowl. Add the milk and eggs and whisk again to combine. Divide the butter and place 2 tablespoons of butter in the bottom of two pie plates. Place the pie plates in the oven until the butter has melted. When it is bubbling hot, using hot pads, remove the pie plates from the oven and carefully tilt them to coat the bottom and sides of each pie plate.

Sprinkle the almonds in both pie plates with the butter. Divide the cranberries between the two plates and then pour the pancake mixture equally into both plates. Place them back in the oven and reduce the temperature to 425 degrees. Bake for 18 minutes, until the sides are puffy and lightly browned. Using hot pads, remove from the oven and loosen the sides with a spatula. Place a large plate on top of the pancake. Invert the pie plate over the plate to release the pancake. Dust with powdered sugar, slice and serve drizzled with Sweet Orange Sauce. Enjoy!


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ONE YEAR AGO TODAY: Overnight Baked Oatmeal with Fresh Cranberries

Turtle Cheesecake with Caramel, Chocolate and Pecans

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This is a dessert that gets talked about long after the plates are cleaned. I make it only once or twice a year and it is always by request. The cheesecake starts with an oreo cookie crust that is covered in caramel sauce, then a layer of creamy cheesecake. Once cooled, it is sprinkled with toasted pecans and drizzled with both caramel and chocolate.

Just the smallest sliver really is a serving. Decadent, rich and worthy of any special occasion, this is a masterpiece of a cheesecake. I'm happy to tell you that this cheesecake is much MUCH easier to make than you expect!

Turtle Cheesecake with Caramel, Chocolate and Pecans
recipe adapted from Philadelphia Cream Cheese
Yield: 16 - 24 servings

12 oreo chocolate sandwich cookies, about 1 cup finely crushed
3 tablespoons butter, melted
3/4 cup caramel sauce, I used this homemade caramel sauce
3 (8 ounce) packages of cream cheese
3/4 cup sugar
1 tablespoon vanilla
3 eggs
1/4 cup dark chocolate or semi sweet chocolate chips, melted
1/4 cup chopped pecans, toasted if desired

Preheat oven to 325 degrees. Crush the oreo cookies in a large freezer weight ziploc bag. You can use a rolling pin or mallet to crush them. Or, you can quickly pulse them in a food processor. Combine the crumbs with the melted butter and press the mixture into the bottom of a spring-form pan. Pour 1/2 cup of the caramel sauce over this crust and spread it across the crust lightly with a spatula. Refrigerate this crust for 10 minutes.

Beat the cream cheese, sugar and vanilla until smooth. Add the eggs, one at a time, mixing on low speed just until each one is blended. Pour this mixture over the refrigerated crust. Place the spring-form pan on a large baking sheet prior to placing it in the oven. (If you line the baking sheet with foil first, clean up will be a breeze.) Some of the caramel in the crust will drip through the pan onto your oven if you forget this step.

Bake 65 - 70 minutes, until the center is almost set. Run a knife around the edges of the pan while it is still warm. Let cool at room temperature and then refrigerate 4 hours or overnight before removing the sides of the pan.

Once the sides of the pan have been removed, sprinkle the pecans across the top of the cheesecake and then drizzle with the remaining caramel and the melted chocolate. Store remaining cheesecake in the refrigerator. Enjoy!



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ONE YEAR AGO TODAY: Brown Sugar Whole Wheat Shortbread