Month: February 2018

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Orange Tangerine Cake

Thisย is aย very moist cake and the orange tangerine syrup poured on top of it, will take it to the next level.

The orange tangerine juice isย  a mixture of orange juice and tangerine juice. It does not have to be an equal amount.

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10
Author LDS's Mom

Ingredients

  • ยฝ cup Orange and tangerine juice
  • ยฝ cup granulated sugar
  • ยฝ cup (1 stick) unsalted butter at room temperature
  • 3 eggs
  • Zest of 1 orange
  • 1 tsp baking powder
  • 1/2 cup all purpose flour
  • Pinch of salt

Orange tangerine syrup

  • 1 cup orange and tangerine juice
  • 1/4 cup sugar
  • 1 tbsp lemon juice.

Garnish

  • 1 tangerine pealed
  • 2 tbsp powdered sugar

Instructions

  1. Put syrup ingredients in a saucepan over medium high heat and bring to a boil.
  2. Reduce the heat to medium low and let simmer for about 10 minutes. Let cool and set aside.
  3.  In a small bowl, take about 1 tablespoon of the syrup and put in it the tangerine pieces left for garnish. Set aside.
  4. Preheat oven to 350 ยฐF.
  5.  Using an electric whisk (or a hand whisk), cream together the butter and sugar for about 2 minutes or until smooth..
  6. Add in the eggs one by one and make sure to whisk well between each add.
  7. Pour in orange tangerine juice and add zest then whisk again.
  8. Sift in the flour, salt, baking powder and mix with a wooden spoon until just combined.
  9.  Cover a 9โ€ circular pan with a parchment paper, you can use a loaf pan as well. Pour the batter in the pan.
  10.  Bake for 30 to 40 minutes.
  11.  Once the cake is baked, Put a serving plate on top of the pan, and turn the pan upside down to place the cake on the serving plate (this step is optional).
  12. Take out the parchment paper and immediately pour the syrup on top. Let it absorb the syrup for about 5 minutes. I prefer to stick a toothpick all over the top of the cake to accelerate the syrup absorption process but that is optional.
  13.  Sift powdered sugar on top of the cake
  14. 14- Garnish with tangerine pieces.

Recipe Notes

You can pour syrup immediately on the cake after you take it out of the oven. You don't have to turn the cake upside down.

 

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Lovely Oreo Pops


In this recipe , I have dippedย few Oreo pops in the chocolate Ganache and the rest in theย  melted Candiquik.

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Prep Time 40 minutes
Total Time 40 minutes
Servings 18
Author LDS's Mom

Ingredients

  • 18 Oreo cookies(any flavor)
  • 8 oz Vanilla candiquik
  • Sprinkles (micro hearts)
  • Valentine's mix decorating candy
  • 1/2 cup chocolate ganache

For the Chocolate ganache

  • 1 cup semisweet chocolate chips
  • ยฝ cup heavy cream
  • 1 tbsp unsalted butter at room temperature

Instructions

  1. Open each Oreo cookie sandwich in half.
  2. Melt Candiquik according to package.
  3. Dip a lollipop stick in the melted Candiquik(the part that stays inside the Oreo cookie only).
  4. Place the dipped stick in one part of Oreo cookie, then place the second part on top of the stick to sandwich again the Oreo. Note that the dipped stick will glue the 2 pieces of Oreo cookie, but they will not be completely touching each other, as there is a lollipop stick in the middle.
  5. Let them set for 2 to 3 minutes.
  6. Prepare the chocolate ganache by melting chocolate in heavy cream in the top of a double boiler over simmering water.
  7. Stir occasionally, then add butter and mix until smooth.
  8. Dip few Oreo pops first in the melted candiquik (It hardened fast), take out the excess candiquik. Dip the remaining Oreo pops in the chocolate ganache.  Obviously you can only use  vanilla candiquik or chocolate ganache, I choose to use both.
  9.  Place them on a parchment paper to set for a minute or less, then decorate with sprinkles and valentine's mix decorating candy.
  10.  Let them set completely, then place each lollipop in an individual wrap.

 

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