I’m the girl who always brings dessert to the hangout. My parents are hosting a family dinner today and these are my citrusy contributions. Orange, white chocolate cookies and orange bundt cake 🍊
I’m the girl who always brings dessert to the hangout. My parents are hosting a family dinner today and these are my citrusy contributions. Orange, white chocolate cookies and orange bundt cake 🍊
by smugmisswoodhouse
4 Comments
smugmisswoodhouse
The cookies are based on this recipe [here](https://www.cookingclassy.com/orange-chocolate-chip-cookies-tastes-just-like-an-orange-milano-but-better/), but I changed a few things. I halved the batch, went a bit scant on flour, doubled the vanilla (and used paste instead of extract), added extra orange zest, and used white chocolate instead of semisweet and milk chocolate since I had some white chocolate I wanted to use up.
As with almost all my cookies, I used a few little techniques to up the pretty factor. First, I love to do a little pan-banging straight out of the oven to give my cookies some nice crinkles and texture. I also like to reserve a few chips to press into the tops. My other go-to technique is to use either a glass or a metal spoon to shape cookies and refine the edges before they cool, like right after taking them out of the oven. These were too big for me to swirl a glass around, so I used a spoon this time. That’s probably my preference anyway, as I find it’s a little more gentle on the cookies.
For my bundt cake, I used this recipe [here](https://neighborfoodblog.com/orange-cake/). As with the cookies, I used vanilla paste instead of extract. If you struggle with clean lines on your bundts, I have a couple ideas for you. For one, I think you gotta go name brand on this one. Nordic Ware is the only bundt pan I trust. For another, spray Baker’s Joy in every nook and cranny. You also want to make sure you’re not rushing to get it out of the pan. Let it cool for 15-20 minutes, flip it upside down, and then let it cool some more. No rushing!
I think that about covers it, but let me know if you have questions and I’ll do my best to help you out.
ClementineCoda
These looking wonderful! I never thought of combining white chocolate and orange, but I’ll definitely be trying this.
And your bundt is perfection.
I’ll need to try Baker’s Joy to prep my bundt pan. I have a very intricate one with a deep design like that, and I’ve never had luck releasing it from the pan without damage.
BadgerHooker
I am a citrus lover so these are right up my alley! Thank you for posting 😁
daddybigbiglongbean
thank you for the recipe!
one time i tried to do blondies with orange peel and the orange peel ended up adding a weird bitter flavor :,). Any tips for how to avoid that?
4 Comments
The cookies are based on this recipe [here](https://www.cookingclassy.com/orange-chocolate-chip-cookies-tastes-just-like-an-orange-milano-but-better/), but I changed a few things. I halved the batch, went a bit scant on flour, doubled the vanilla (and used paste instead of extract), added extra orange zest, and used white chocolate instead of semisweet and milk chocolate since I had some white chocolate I wanted to use up.
As with almost all my cookies, I used a few little techniques to up the pretty factor. First, I love to do a little pan-banging straight out of the oven to give my cookies some nice crinkles and texture. I also like to reserve a few chips to press into the tops. My other go-to technique is to use either a glass or a metal spoon to shape cookies and refine the edges before they cool, like right after taking them out of the oven. These were too big for me to swirl a glass around, so I used a spoon this time. That’s probably my preference anyway, as I find it’s a little more gentle on the cookies.
For my bundt cake, I used this recipe [here](https://neighborfoodblog.com/orange-cake/). As with the cookies, I used vanilla paste instead of extract. If you struggle with clean lines on your bundts, I have a couple ideas for you. For one, I think you gotta go name brand on this one. Nordic Ware is the only bundt pan I trust. For another, spray Baker’s Joy in every nook and cranny. You also want to make sure you’re not rushing to get it out of the pan. Let it cool for 15-20 minutes, flip it upside down, and then let it cool some more. No rushing!
I think that about covers it, but let me know if you have questions and I’ll do my best to help you out.
These looking wonderful! I never thought of combining white chocolate and orange, but I’ll definitely be trying this.
And your bundt is perfection.
I’ll need to try Baker’s Joy to prep my bundt pan. I have a very intricate one with a deep design like that, and I’ve never had luck releasing it from the pan without damage.
I am a citrus lover so these are right up my alley! Thank you for posting 😁
thank you for the recipe!
one time i tried to do blondies with orange peel and the orange peel ended up adding a weird bitter flavor :,). Any tips for how to avoid that?