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Almond Cookies with Blood Orange Frosting

*I received products from Limoneira and Nielsen Massey to create this post however, as always, all opinions are my own.

All it takes is one out-of-the-ordinary ingredient to get my kitchen creativity stirring (and mixing, whisking… you get the picture.) So when a box of the most beautiful blood oranges I’ve ever come across landed into my hands, I knew I had to make something worthy of them.

Limoneira prides itself in creating the most gorgeous fruit on the market, and from personal experience I can attest that this is not an exaggeration. Plus, their fruit tastes as good as they look – meaning, really lip smacking mouthwatering good.

Putting this recipe together gave me reinstated faith in my culinary skills. I’ve been SO busy the last month and a half (working my day job(s), trying to finish college, trying to find the perfect full time post-graduate job, you know the drill) that I’ve barely managed to cook for myself, let alone bake. Gaining a few moments in the kitchen over spring break reminded me that this is what I love to do, and it’s a great stress reliever too.

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I try to use the most natural and organic ingredients I can find when creating my recipes (and I link to the products I love in the ingredient list below!). Whether it is food or beauty products, my goal is to come in contact with all that is natural, non-toxic and not doused with chemicals, preservatives and all of the bad-for-you things that the FDA shouldn’t allow in our food… sigh.

This is pretty difficult at times, but hey, at least for this recipe (and all of the recipes on my site!) I did the hard work for you – all you have to do is click and buy via Amazon and the ingredients will be at your doorstep in 2-3 days. Voila, sometimes the Internet is magical.

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These cookies bring out the citrusy nutty flavors that remind me how great it is to be Italian. The combination of blood orange, almond and sugar will have you reaching for another and another with a big hot cup of herbal tea (no caffeine FTW!) They come out soft and almost fluffy, making them fun to frost and even more fun to eat. I hope you enjoy them as much as I did. x

Keep reading to see the full recipe for my Almond Cookies with Limoneira Blood Orange Frosting.

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Almond Cookies with Limoneira Blood Orange Frosting (Yield: 25 cookies)

Prep Time: 20 Minutes  Cook Time: 3 Hrs 10 Minutes  Total Time: 3 Hrs 30 Minutes 

Let’s Get Started:

for the cookies

1 1/2 cups flour
1 tsp cornstarch
1 1/4 tsp baking powder
1/2 tsp salt
1 Tbsp blood orange zest
1/2 cup sugar (you can sub this out for monkfruit for a healthier option!)
1/4 cup light brown sugar
1/2 cup unsalted butter, at room temperature
1 Tbsp blood orange juice
1/2 tsp pure almond extract
1 large egg

for the frosting

1 cup plus 2 Tbsp powdered sugar, sifted
pinch of salt
1 Tbsp unsalted butter, melted
2 1/2 Tbsp blood orange juice
1/8 tsp pure almond extract

Let’s Get Cooking:

Whisk together flour, cornstarch, baking powder, and salt in a small bowl. Place blood orange zest and white sugar in a food processor (a blender works similarly well) and pulse for 1 minute. Beat blood orange sugar, brown sugar, and butter in a large mixer bowl until creamy. Add blood orange juice, almond extract and egg; beat until just combined. Gradually add flour mixture; beat just until combined.

Transfer dough to an airtight container and refrigerate for at least 3 hours or overnight.

Preheat oven to 350°F. (If cookie dough has chilled overnight, let stand for 20 minutes before baking.) Line two baking sheets with parchment paper. Form 1 1/4 inch balls of dough and place a few inches apart on baking sheets, flatten mounds slightly. Bake for 10 minutes, or until golden.

For the frosting: whisk together powdered sugar, salt, melted butter, blood orange juice, and almond extract in a small bowl until smooth and spreadable. Frost cookies and let set before serving. Enjoy!
Let’s Get Creative:

You can play around with the amounts of blood orange juice that go into the frosting mixture to change the color of the frosting! Some blood oranges are more purple than pink, and that translates to frosting colors as well.

In a baking mood? These Cinnamon Crackle Cookies are great to make (and eat) for any season. And this buzzy service will send you gourmet ingredients and recipes to bake up easy and delicious desserts.

Enjoy & Stay Classy! xx

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Golden & Delicious Apple Pie

There are so many reasons why fall is such a great season (yes, half of them are food). In addition to sweater weather and gorgeous walks in red and orange transformed parks, fall spices up your menu with some of your favorite seasonal fruits and veggies.

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One of my favorite weekend activities in the fall is apple picking, and I’ve already gone once this season so far! This may or may not have something to do with my favorite fall dessert… But if you are thinking of taking a trip down to a nearby apple orchard this season, plan to go soon – the apple crop was pretty low this year and you don’t want to miss out!

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Anyway, the recipe below is FLAWLESS and the pie came out so delicious that I just had to share. It’s never too early to start celebrating the changing of the seasons and CATC will be enjoying the benefits all week with an apple recipe series – sorry bananas, but we’ve moved on! x

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Note: This pie tastes incredible room temp. or warmed, or with a scoop of delicious San Bernardo ice cream (I ate it with Italian Cheesecake flavor and let’s just say between two people, the entire pint disappeared so quickly… YUM).

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Golden & Delicious Apple Pie

Prep Time: 25 Minutes     Cook Time: 45 Minutes     Total Time: 1 Hour 10 Minutes

Let’s Get Started:

6 cups thinly sliced apples, about 6 medium apples
3/4 cup sugar
1 1/2 tsp Apple Pie Spice (Nutmeg, Cinnamon, All-Spice)
1 Tbsp lemon juice (I used juice from a Limoneira Lemon, and the fresh taste is so different from grocery store quality!)
2 Pillsbury pie crusts (I’m all for making as much of a recipe from scratch as possible, but time restrains kept me from doing so this time… plus this crust is delicious!)

Let’s Get Cooking:

Preheat oven to 425*. Place 1 pie crust in an un-greased 9-inch pie plate, pressing firmly against sides and bottom. In a large bowl, mix filling ingredients and spoon into crust. Top with second crust. Cut a few slits in top of crust before baking.Bake 40-45 minutes, or until crust turns golden brown. Cover edge of crust with tin foil for the first 15 minutes of baking, so that it doesn’t burn! Let cool for 2 hours before serving. Enjoy! 🙂

Let’s Get Creative:

I prefer a more traditional apple pie, but you could of course add more ingredients to the filling (maybe some nuts?) and get more creative with your toppings. San Bernardo offers so many amazing ice cream flavors, my other favorites Cannoli and Italian Biscotti could be delicious pie toppers as well. 😉

Stay Classy! xx

Red White and Blueberry Pound Cake

I’ve always been drawn to getting cutesy and creative when it comes to baking for holidays – as you’ve seen with my Chocolate Coconut Oatmeal Nest Cookies this past April. With the 4th of July holiday weekend finally here, I wanted to make something patriotic and different from the mainstream red white and blue sprinkle cookies and brownies. I’d baked banana bread the week prior and was reminded that desserts existed outside of what could be put on a pan in the oven (my flat in London was pretty restricting with its lack of kitchen utensils). I decided that by mixing blueberries and cherries into a pound cake I would be able to cut down on the artificial sweetness and instead enhance the patriotic colors and natural sweetness of the fruit. When you slice the cake open, you see that the red and blue colors have swirled together in the oven, just like the fireworks on the 4th of July.

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Let’s Get Started: (Makes 10+ servings)

½ cup butter
3 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 cups sugar
3 cups fresh blueberries
1 cup fresh cherries
1 cup milk

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Let’s Get Cookin’:

Let butter and eggs stand at room temperature for at least 30 minutes. In a large bowl whisk flour, baking powder and salt; set aside.

In a large mixing bowl, beat the butter and sugar with an electric mixer until combined. Beat in eggs.

Stir blueberries and cherries into flour mixture by hand. Stir blueberry and cherry mixture into butter mixture, by hand. Slowly, stir in milk.

Bake in a greased 10-inch tube pan in a 325*F oven for 60-75 minutes. Remove from oven and let cool completely.

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Let’s Get Creative:

 Of course, any fresh fruit would go great in this recipe. Feel free to substitute fruit types! Just keep in mind that fruit will make the pound cake moist, and depending on the fruit you may need to reduce the amount of milk in the recipe.

If you’re into icing, I think a simple lemon icing would go great on top of this cake. I’ll be serving the cake this weekend warm, with a few scoops of vanilla ice cream – it doesn’t get more American than this! Xx

Stay Classy & Happy 4th of July! xx

Dark Chocolate Dipped Orange Wedges

Orange ya glad it’s summer? Finally! Today marks the second official day of the hottest, happiest and most relaxed season. I’ve been focusing eating a balanced diet – meaning sometimes it’s good to make yourself a cheat treat! – and have been creating some super easy recipes that curb my sweet tooth cravings without the calories.

These adorable orange wedges dipped in 85% baking cocoa and sprinkled with an assortment of shaved coconut, sea salt and almonds are so quick and easy to make. They’re the perfect on-the-go snack and so much more revitalizing than my typical go-to granola bars. These aren’t the pastries we have all been craving, but they are definitely a step in the right direction:)

{Prep Time: 5 Minutes    Cook Time: 10 Minutes    Total Time: 15 Minutes   Serves Approx. 8}

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Let’s Get Started: 

4 oranges, peeled and separated
1 bar of 85% cocoa baking chocolate
A handful of sliced almonds
A handful of shredded coconut
A handful of sea salt

Let’s Get Cookin’:

Place a piece of parchment paper on a baking sheet. Peel and separate oranges and place spaciously throughout the baking sheet. Break off 1/3 of chocolate bar and microwave for about 1 minute. Stir and reheat if necessary. Dip orange wedge tips into the chocolate and place back on baking sheet. Sprinkle with almonds, coconut and sea salt. Refrigerate for about 10 minutes until chocolate is hardened.

Let’s Get Creative:

Almonds, coconut and sea salt were just ingredients that I happened to have laying around that I think taste delicious with orange wedges! Of course, you can swap these for other ingredients such as raisins, cranberries and other small sweet and salty treats! Personally though, I’m a bit biased to the yummy aftertaste you get from the shredded coconut… mmm:)

Enjoy & Stay Classy! xx