Ginger Cake with Candied Oranges and Orange Cream

I'm elated to share with all of you that the ongoing holiday bonanza around here has finally concluded. We had our second Christmas celebration on Monday complete with roasted pig, tamales, and 3 decadent desserts.

As happy as I am to be done with all the non-stop cooking and cleaning, I'm a little sad to see some things come to an end, such as putting away the tree.  I bought a new artificial tree this year, which I'm really enjoying.  You see there was this moving incident in which some unnamed person (HDD) was being too lazy to move our old one and it got given away.  So I decided last year to buy a fancy real one, it was tall, full, and looked glorious all decorated.  Until two weeks later when all of the branches fell like a cake yanked from the oven too soon.  Bulbs started falling off on the tile floor and I was cleaning up glass every other day so the dogs wouldn't cut their feet. 

In previous years I've left the tree selection up for family debate and usually I'm overridden, so this year I didn't leave the tree up for discussion.  You see sometimes you just have to be the head honcho in charge and boss around the minions.  I informed the troops I'm the boss around here for a reason.  I take all the decorations down from the garage, I hang all the ornaments in an orderly, perfectly spaced fashion, I'm stuck with making sure all the most breakable ones are located high enough from little fingers, I make sure the lights are spaced 1.48 inches apart, I pack it all away when the fun is over, I vacuum pine needles for three weeks, so back the hell off I'm the boss.  (I know, super adultish to throw a tantrum.)  (Probably from lack of naps I might add.)

So when it came to deciding on what desserts to serve for the 6th, I put my boss crown on and made some executive decisions. I knew right off the bat I would serve a lime, raspberry swirl cheesecake, a pan of chocolate, pecan chess bars, but for the third I just decided to wing it. This cake has a few steps, but all of them can be done the night before and the cake can be assembled when needed.   

I don't make resolutions, but I am resolute on making some changes this year.  Don't fret though; those changes have nothing to do with giving up dessert.

Ginger Cake with Candied Oranges and Orange Cream 

Cake: 

1 cup milk 

1/2 cup molasses 

3/4 cup vegetable or canola oil 

3 large eggs 

1 teaspoon orange extract 

1 cup light brown sugar 

1 cup granulated sugar 

2 cups all-purpose flour 

1 1/2 teaspoons baking powder 

1 tablespoon + 2 teaspoons ground ginger 

1 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg 

Pinch ground cardamom 

Pinch salt 

Candied Cuties (Mandarin Oranges): 

3 mandarin oranges, sliced 1/4-inch thick (ends discarded)

1/2 cup granulated sugar 

1 1/2 cups water 

Orange Cream: 

1 cup heavy whipping cream 

1/2 teaspoon orange extract 

Zest from 1 mandarin orange 

2 tablespoons granulated sugar 

8 ounces mascarpone cheese 

Garnish: 

Candied Cutie 

Toffee bits 

Preheat oven to 350 degrees F. 

Combine milk, molasses, oil, eggs, orange extract, brown sugar, granulated sugar, flour, baking powder, ground ginger, cinnamon, nutmeg, cardamom, and salt in a mixing bowl and mix until combined with no lumps. 

Pour the cake mixture evenly into two 8-inch or two 9-inch pans that are prepared with butter and flour or sprayed with no-stick spray and lined with parchment rounds (my favorite). I used two 9-inch pans and got thinner cakes, if you’d like thicker ones use 8-inch pans. 

Bake both pans on the same rack for 16-20 minutes or until a toothpick inserted comes out clean. 

Note: 8-inch pans will take a few minutes longer to bake.

Add orange slices, sugar and water to a skillet and bring to a boil and let boil on medium-low heat for 20 minutes, until the liquid is thickened and syrupy. Remove pan from the heat, cover and let steep for a few hours. Remove the oranges to a rack to dry for a few hours and save the syrup. 

Combine heavy cream, orange extract, zest, and sugar in the bowl of a mixer and mix until stiff peaks form. Fold mascarpone into whipped cream. Set aside. 

To assemble cake, place one layer of cake on a plate, drizzle with half of the syrup, spread on half of the cream, add a layer of candied cuties (reserve 1 for top), add the second layer of cake, drizzle with second half of syrup, spread on the rest of the cream, top with a sprinkling of toffee bits and a candied orange. 

(The toffee bits added a little crunch, but are completely optional.)

Hoping all my friends caught in the Polar Vortex are keeping warm, I've seen pictures on the news and am reminded how grateful I am to live in a place that rarely dips below 30.

Gina

Stuffed Pork Chops - Exercise can be hazardous to your health

I know what you are thinking, that's a pretty harsh statement.  Well there is a good reason I don't go on and on about my exercise skills on this blog.  I decided maybe it's time that I change that. My daughter convinced me we should go hiking, sounded like such a good idea.

Exercise in general is a great thing except when you fall into the "Three Strikes" category like I do; Old, Overweight, and Out of Shape.

Old became immediately apparent when I realized I couldn't read the map they had provided at the entrance because I didn't have my readers.  I used my superior deductive skills, which landed us on a trail that ended up being 6 miles, 5 1/2 of them were up hill.

Overweight, well I get to experience that one first hand everyone morning when I try to fit in my jeans.  But who'd of thought how much harder it would be to navigate hills when you are lugging around some extra luggage.

The Out of Shape part, well on that hike my daughter and I were having a little fun making a video diary and when Dionne - Try Anything Once commented on one of my videos on You Tube, I couldn't help chuckle thinking about the one we made on our little hike.

Cranberry-Orange Stuffed Pork Chops

4 - Thick cut pork chops, bone-in (1 1/2" - 2" thick)

1 cup fresh sourdough breadcrumbs

2 ounces craisins (or dried cranberries)

1 tsp. orange zest

3 tbsp. orange juice

2 tbsp. shallots, minced

2 tsp. olive oil

Salt

Freshly ground black pepper

Preheat the oven to 375 degrees F.

Combine the breadcrumbs, craisins, orange zest, orange juice, shallots, olive oil and salt and pepper in a bowl and set aside.

Cut a pocket in the pork chops, insert the tip of a knife in the center of the chop, cut a 2" slit and work your way in until close to the bone and wiggle it around to the sides until you form a pocket. Stuff the stuffing in with your fingers and coat the chops with a little olive oil and sprinkle with salt and pepper.

Heat an oven proof skillet on medium high heat, place the pork chops in the skillet and cook for 2 minutes on each side.  Place the skillet in the oven for 15-20 minutes.

While the chops are cooking, julienne a couple of zucchini and place them in a skillet heated on medium, add a little olive oil.  Toss until wilted, only takes one minute or so.  Sprinkle with a little salt and pepper.

Serves 4.

As healthy as I feel at the moment, I couldn't help but shed a tear when I saw the Macarons Azmina - Lawyer Loves Lunch posted.  I think those cookies were mocking me, you know you want me, you know you really, really want me!

Enjoy,

Gina

Bear Claws with Orange and Almond

I know what you are thinking, what the heck do the cute little teddy bears have to do with Danishes.  I'm in the middle of a double move, we are bringing college girl back home in a couple of days and I'm packing up my house so we can move as soon as my other daughter gets out of school.

I thought about being all organized and having guest posters and other ways to fill the void, but I must face facts here, I'm tired and the next couple of weeks will be just plain craziness.  Hopefully you can attempt these lovely bear claws to help you fill the void of my absence for the next couple of weeks.

I've been putting off the packing, like some magical packing fairy will come do it for me.  We are moving to a much smaller place, so some stuff has to go, hence part of the problem.  When I came across these bins in my closet with mementos the girls had given me over the years, I found these teddy bears.

The reality of the move has started to sink in and I've been a little sad, so I decided why not do a little baking to cheer myself up.

Danish Dough  Adapted from Cindy Mushet the Art and Soul of Baking

1/4 cup warm whole milk (110 to 115 degrees F)

1 tablespoon granulated sugar plus 1/2 teaspoon

2 teaspoons active dry yeast

1 cold large egg

3 ounces cold whole milk

1 3/4 cup unbleached all-purpose flour

1/2 teaspoon salt

Zest from 1 orange 

Pour the warm milk into a small bowl and whisk in the 1/2 teaspoon of sugar.  Whisk in the yeast and set aside for 10 minutes, or until mixture is bubbling.

In the bowl of a stand mixer, whisk together the remaining 1 tablespoon of sugar, the egg and cold milk. Whisk the yeast mixture into the egg mixture.  Add the flour, salt and orange zest. Attach the dough hook and mix on lowest speed for 1 - 2 minutes.  Dust a work surface lightly with flour and turn the dough out onto it.  Knead the dough 3 to 5 times just to finish bringing it together.  The dough will not be smooth; it will become fully kneaded and smooth during the rolling and turning process. Wrap the dough in plastic wrap and refrigerate for 30-60 minutes.

Butter Block

1 1/2 (6 ounces) cold unsalted butter, cut into 1/2-inch pieces

1/8 cup unbleached all-purpose flour

Toss the butter pieces with the flour and refrigerate for 20 minutes.  In the cleaned stand mixer fitted with the paddle attachment, beat the floured butter on medium speed, scraping down the bowl once or twice with a silicone spatula, for 1 or 2 minutes, until the butter and flour form a smooth mass. You are not trying to beat air into the mixture, just make it pliable and smooth. Scrape the butter onto a piece of parchment paper or plastic wrap, wrap it up and refrigerate while you roll out the dough.

Lightly dust the work surface with flour.  Set the dough in the center and dust the top with flour. Roll the dough into a 15 by 12-inch rectangle with a short side parallel to the edge of your work surface. Gently pull or stretch the dough to form straight edges and sharp corners.  Brush any flour from the surface.  Visually divide the dough crosswise into 3 equal, 5-inch wide sections.  Spread the cold but pliable butter evenly over the top two sections of dough, leaving the bottom third empty and leaving a 1/2-inch border around the edges of the buttered sections.  This is best done with your fingers.  

Fold the empty bottom third up over the center third of the dough.  Then fold the top third down over the center.  Pinch together the seams along the bottom and sides of the dough.  Roll your rolling pin across the top of the dough a couple of times to seal the dough.  If your butter is still cool you can do a second turn now, if not wrap it and put it back in the refrigerator for a few.

Position the dough with the short side parallel to your work surface and the long fold on your left. Dust the dough with flour and roll it into a 20 by 12-inch rectangle.  Brush any flour from the surface of the dough. Fold the dough using the book fold method:  Fold the two short edges into the center of the dough, leaving a 1/4-inch crevice between them.  Line up the edges and square the corners as you fold.  Now fold one side over the other, as though you were closing a book. Roll your pin across the top of the dough 3 or 4 times to seal.  Wrap the dough in plastic wrap and refrigerate for 1 hour.

Remove the dough from the refrigerator and repeat the process in the last paragraph, so you have a total of 3 folds.  Refrigerate dough for at least 2 hours before using.

Orange and Almond Filling

2 ounces almond paste

1 tablespoon granulated sugar

2 ounces (1/2 stick) unsalted butter, softened

1 large egg

Zest from 1 orange

1 1/2 tablespoons unbleached all-purpose flour

Break or cut the almond paste into small pieces and put them in the bowl of the food processor. Add the sugar and process 20-30 seconds. Add the butter and process or mix until well blended. Add the egg, orange zest, and flour.  Process until combined.  Place into a disposable piping bag and set aside.

Dust your work surface with flour.  Place the dough in the center and dust with flour. Roll into 16 by 12 by 1/4-inch rectangle.  Position the dough so that one of the long edges is parallel to the edge of your work surface. Using a ruler and a chef's knife, mark the dough at 4-inch intervals. Cut the dough into 12 (4") squares.

Cut a small amount of the tip of the pastry bag off and pipe a 3-inch long line of filling in the center of each square.  Brush the edges with a thin film of water, then fold the dough over the filling.  Press to seal.  Cut 4 or 5 1/2-inch long slits through the bottom sealed edge of each pastry.  Place onto baking sheets lined with parchment or silpats.  Curve the pastries into a smile so the slits separate and form a claw.

Cover the pans loosely with plastic wrap and let the claws rise in a cool spot until doubled in size, about 1 hour.

Preheat the oven to 400 degrees F and position a rack in the center.  Chill the bear claws for 15 minutes. This will make for a flakier texture.  In a small bowl, lightly beat 1 egg and 1 tablespoon milk.  Brush the claws with egg wash and sprinkle each one with sliced almonds, or place on toes.  

Bake one sheet at a time for 14 to 16 minutes, until golden brown.  Transfer to a cooling rack. 

Confectioners' glaze

1/2 cup confectioners' sugar

1 tablespoon orange zest

1 tablespoon milk (or more until thin enough to drizzle)

Combine all the above in a bowl. 

Once cooled drizzle bear claws with confectioners' glaze.

See all those yummy layers of pastry; it's because we went through all that trouble to book fold the dough.  I hope you try this recipe and keep yourself busy during my absence.  

Peace out from the Teddies,

Gina

Pineapple, Orange, Banana Muffins

My mom gave me the greatest gift ever; spending time with me in the kitchen letting me help her. Sharing not only her knowledge of cooking, but her wisdom as well.  Some of the best times I've ever had with my girls have been in the kitchen with them at my side.  They've been there by my side since they were tiny and even though they are teens now, they still like to help me in the kitchen. As soon as they were big enough to climb on a chair they wanted in on the action!  I am eternally grateful for this gift, and hope I passed it on to my girls and that they share it with their children one day.

Pineapple, Orange, Banana Muffins:

2 ripe bananas, mashed

1/2 cup crushed pineapple, with juice

1/3 cup fresh orange juice

Zest from 1 orange

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup unsalted butter, melted

2 large eggs

1/4 cup sliced dry toasted almonds

2 tbsp. turbinado sugar

I wanted to share with you a recipe that is perfect for letting your children help you in the kitchen. Give them a mixing spoon and let them go to town.

In a mixing bowl add mashed bananas, pineapple, orange juice, zest, flour, granulated sugar, baking powder, baking soda, salt, melted butter, eggs and almonds.  Stir till combined.

Spray a 24-cup mini muffin pan well with no-stick spray.  Fill with batter.

Sprinkle tops of muffins with turbinado sugar.  Even a very young child can do this step; they might just want to sneak a taste though.

Bake in 350 degree F oven for 10-14 minutes.

Enjoy,

Gina

Fried Orange Creams with Nutella Gananche

I’m sharing with you today a special recipe I enjoyed eating growing up. My grandfather created this recipe, but my fondest memories of it were from my great grandmother, she would bring a pink pastry box to our house every time she came to visit; it was filled with fried creams. The only time I make these is Christmas time, so I figured this was the perfect time and place to share these with you. My mom is very old school and won’t let me give out the original recipe, so I have to respect her wishes; but she never said I couldn’t create a new one for you!

Fried Orange Creams with Nutella Ganache
1 qt. milk, whole
1 qt. ½ & ½
1 ½ cups granulated sugar
1 vanilla bean, split in half and seeds scraped out
1 cinnamon stick
Rind of one small orange
1 ½ cups semolina flour
1 ½ tbsp. cornstarch
Breadcrumbs, plain
2 large eggs, beaten
Canola or vegetable oil for frying

1) Remove rind from orange, I like a vegetable peeler, you just want the very outside, none of the white.

2) In a medium saucepan combine milk, 1/2 and 1/2, vanilla bean seeds and pod, cinnamon stick, and rind from the orange. Heat on medium heat until boiling; turn off heat, cover and let sit for 20 minutes or so.

3) Strain milk mixture through a strainer and into a large stockpot; add the sugar and bring milk mixture up to a boil on medium high heat. Add semolina flour and cornstarch, whisk until well combined and no lumps. Bring to a boil and whisk constantly for 5 minutes. Make sure and turn down your heat a bit, milk scorches easily.

4) Pour into a greased 13” x 9” baking pan. Let cool on counter for 20 minutes or so, then cover with plastic wrap and refrigerate overnight.

5) Pat off any condensation with a paper towel, then cut into 2” squares or diamonds and roll in beaten egg and breadcrumbs.

6) Heat canola oil in a deep skillet on medium high heat, drop in fried creams carefully, don’t overcrowd pan and cook for 2-3 minutes till browned, flipping once. Let cool for a few minutes prior to serving or I promise you will burn your tongue. The outside is crispy and the inside is warm and creamy.

Nutella Ganache:
1/2 cup nutella
¼ cup heavy cream

Combine two in a small saucepan, heat on low, till melted, whisking to combine the two. If not smooth enough, add a little more cream.

If you really want some drama in your life, pour a tablespoon of Grand Marnier or other alcohol on top of the fried creams and light them on fire! That was the way they were served in the restaurant.

Time to get the Christmas going around here.  Checking one thing off the list stockings are hung with great care.

Gifts are being wrapped, cards are being written.  Starting to feel a whole lot like Christmas around here.  

Best way to spread holiday cheer is baking lots of cookies to share!  Here is a recipe you may want to try Cranberry Pecan Cookies with Orange Glaze.  I'm starting full swing cookie production today so I hope to give you some cookie updates soon. 

Take a break when you need one; no one will take care of you except you.  I received an early Christmas present and I couldn't be more overjoyed!  I was sure I was on the Naughty List, but maybe I'm on the Nice list after all.

I'm hoping to be back soon, but I plan to fully enjoy the holidays with my family and friends. 

Happy Holidays Everyone,

Gina

Cranberry Pecan Cookies with Orange Glaze

I make tons of Christmas cookies every year and I try and rotate the flavors, but sometimes there is one cookie no one will let you leave off the rotation.  If I left these cookies out of the tins; I don't think I'd ever hear the end of it from my husbands' Uncle Stan.  Every time I see him; he reminds me how much he likes these.

I always hand deliver the cookies, but one year I went to Uncle Stan & Aunt Ladybugs house and no one was home. (Yes that is their names, cute huh!)  I left the tin on the doorstep and figured they would find it when they got home.  They had heard from others that I delivered cookies and were feeling a little left out that they didn't get any.  Once I heard of this, I dropped them off another package.  A couple of days later Aunt Ladybug calls me and says, "I found the tin in the backyard, the dog must of gotten them!"  We both laughed.  Maybe it was really Uncle Stan who got to them.

Cranberry Pecan Cookies

1 cup granulated sugar

3/4 cup light brown sugar, packed

1/2 cup unsalted butter, room temperature

1/4 cup milk

2 tbsp. fresh orange juice

1 large egg

3 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

2 cups frozen cranberries, coarsely chopped

1 cup pecans, chopped or ground

Orange Glaze

1/4 cup unsalted butter, room temperature

1 cup powdered sugar

Zest from 1 orange

2 tbsp. fresh orange juice

Pinch salt

Heat the oven to 375 degrees F.  To a mixer add sugars and butter, beat on medium speed till combined.  Add the milk, orange juice, and egg and mix till combined.  Add in flour, baking powder, salt and baking soda, and mix till combined.  Stir in the cranberries and nuts.

Tip:  I've made the cookies enough to know the easiest way to deal with the cranberries is to dump half of a bag in a blender and process a couple of times until they are chopped.  Fresh cranberries are only available for a short time, so I will buy a few extra bags and keep them in the freezer so we can enjoy these cookies whenever.

Drop by rounded tablespoons onto cookie sheets lined with parchment.

Bake 11-13 minutes.  Let cool.  I like to use parchment here because you can let the cookies cool on the parchment, frost them on the paper, remove and you will have less mess to clean up.

Melt butter in pan, add orange zest, orange juice, salt and powdered sugar, and whisk until smooth.  I like to put my glaze in a small pitcher and drizzle over cookies.

Tip:  To store cookies, I like plastic storage containers.  I put one row of cookies, a layer of wax paper and layer the cookies that way; otherwise they will stick together.

Enjoy, 

Gina