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Urban Foodies

Slice & Bake Orange Crisp Cookies with Dark Chocolate Drizzle

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These easy slice & bake orange crisp cookies drizzled with dark chocolate make a delicious afternoon snack and pair perfectly with a cup of tea or a glass of milk!

Orange crisp cookies on white parchment paper drizzled with dark chocolate

This post contains affiliate links. If you purchase a product via these links, I will earn a small commission which helps to keep this blog running!

One of my favorite snacks on a crisp fall afternoon is tea with something a little sweet. And one of my favorite dessert flavor combinations is orange and chocolate. Dark chocolate to be specific! So these orange crisp cookies drizzled with dark chocolate were created to satisfy both of those favorites!!

My grandmother taught me how to bake when I was very young. I actually learned how to bake long before I learned how to cook. Now, I cook more often than I bake. I do find it really fun to experiment with baking – though there are definitely more “fails” when I’m testing my baking skills!

Two orange crisp cookies drizzled with chocolate with a bite out of one cookie

These cookies are pretty easy to make and you can keep the dough in the refrigerator for a couple of days if you don’t want to bake them all at once. Though I happen to love the dough, so that’s a bad idea for me as I end up eating half of it!!

Contents:

Why you’ll love this recipe

  • Easy to make. If you don’t bake often slice & bake cookies are a great place to start.
  • Great flavor combo. Orange and dark chocolate is a can’t miss combo for sweet treats.
  • Customizable. You can add nuts or other toppings if you like
  • Many of the ingredients are pantly staples.

Recipe Ingredients

The full list of ingredients and quantities can be found in the recipe card below.

  • Extracts: Both vanilla and orange extract are needed for this recipe.
  • Orange zest & juice: You’ll need one large orange for this recipe. Be sure to zest the orange before juicing it!
  • Chocolate: Either bittersweet or semi-sweet works for this recipe.
  • Butter: I typically use unsalted butter when I bake.
  • Large egg
  • Pantry staples: all-purpose flour, baking powder, baking soda, sugar, salt
Stacked orange crisp cookies drizzled with dark chocolate drizzle on white parchment paper

How to make this recipe

Slice and bake cookies are the ideal make-ahead sweet treat. You make the dough and then chill until you are ready to bake the cookies.

Mix the dry ingredients. Start by mixing the dry ingredients together in a small mixing bowl.

Cream the butter & sugar. Creamed butter and sugar form the base for many cookie recipes. The key is to let the butter soften so the ingredients combine easily. I’d recommend letting the butter sit on your kitchen counter for at least an hour before you start.

Make the dough. A stand mixer is ideal for making cookies. After you’ve creamed the butter and sugar and added the other base ingredients you slowly add the flour mixture while the mixer is running at low speed.

Chill the dough. You want to roll the dough out into two logs and then wrap them tightly in plastic wrap. They need to be refrigerated for at least two hours but it can be left overnight. If you want to leave them for much longer I’d recommend freezing the dough (see tips below).

Bake the cookies. When you are ready to bake, line a cookie sheet or two with parchment paper and slice the dough into ½ inch thick slices. Bake for 10 minutes or until slightly golden on the edges and then drizzle the cookies with melted chocolate.

Freezing instructions

After you’ve wrapped the dough logs in plastic, place them in a freezer bag. They will keep for about a month in the freezer. To bake the cookies, take the dough out of the freezer and thaw in the refrigerator or several hours. Once thawed, slice and bake according to the recipe instructions.

Tools you’ll want for this recipe

Stand mixer – I think a stand mixer is an essential kitchen tool. It’s ideal for making cooking and other baked goods but can also be used to make pasta (with the pasta attachment), whip egg whites, and so much more!  

Handheld Juicer – I love these juicers – you’ll see me mention them often in blog posts. They come in three sizes – lime, lemon, and orange. I like the orange version because it works for juicing just about anything.  

More sweet treats

For more great dessert options check out these reader favorites:

  • Peppermint Brownies. The ideal dessert for the Christmas holiday season!
  • Dark Chocolate Bark. Topped with candied orange peel and pistacios, this dessert makes a fabulous edible gift and also a great sweet treat any time of year.
  • Espresso Pot de Creme. This extra rich chocolatey dessert is great for date night or anything you want something a little extra special to finish a meal.  

Slice & Bake Orange Crisp Cookies with Dark Chocolate Drizzle

These easy slice & bake orange crisp cookies drizzled with dark chocolate make a delicious afternoon snack and pair perfectly with a cup of tea or a glass of milk!

Prep Time 20 mins

Cook Time 20 mins

Chilling Time 2 hrs

Total Time 2 hrs 40 mins

Course Desserts

Cuisine American

Ingredients  

  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sugar
  • 6 tablespoons European butter, softened
  • 1 tablespoon orange zest
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon orange extract
  • 1 tablespoon fresh orange juice
  • 2 oz bittersweet or semisweet chocolate

Instructions 

  • Mix the dry ingredients. Place flour, baking powder, baking soda and salt in a small mixing bowl.  Using a whisk stir until well mixed. Set aside.

  • Cream the butter & sugar. Place butter, sugar, and orange zest in the bowl of a stand mixer fitted with the whisk attachment.  Mix until butter and sugar are creamed together. Add egg, extracts and orange juice.  Mix until completely combined.  Scrape down the sides of the bowl.

  • Make the dough. With the stand mixer running, slowly pour in the flour mixture. Continue mixing until a combined.  Scrape down the sides of the bowl and mix again until a soft dough forms.

  • Chill the dough. Divide dough into two parts. Place each part on a large piece of plastic wrap and form into a log-like shape about 2″ in diameter.  Wrap tightly in plastic wrap and roll back and forth to round the edges.  Place the dough in the refrigerator for at least 2 hours.

  • Heat the oven. After 2 hours, preheat the oven to 350°F. Line a baking sheet with parchment paper.

  • Bake the cookies. Remove the dough from the refrigerator and slice into ¼” thick rounds.  Place rounds on baking sheet and bake for 8-10 minutes or until slightly browned on the edges and springy in the middle. Remove cookies from oven and let cool.

  • Make the chocolate. While the cookies are cooling place the chocolate in a double boiler over medium-low heat. Melt the chocolate, stirring constantly.

  • Drizzle the chocolate. Using a small spoon drizzle the melted chocolate over the cookies. Let cool for 10-15 minutes before eating.

Keywords : Chocolate desserts

This post was originally published in March 2018. It was updated in December 2021 with some new information. No changes were made to the original recipe.





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Urban Foodies

Celebrating Our 20th Anniversary at Taco Maria (During Covid) –

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Taco Maria in Costa Mesa has always been one of our favorite Mexican restaurants in LA.

Chef Carlos Salgado is originally from Mexico but spent over ten years training in some of the best kitchens in the US, including 2-Michelin starred restaurants like Coi in San Francisco and Commis in Oakland. He opened Taco Maria in 2013.

Prior to achieving a Michelin Star, Chef Salgado was a James Beard Award semifinalist for Best Chef West consecutively for the past four years, and was named Food & Wine Best New Chef in 2015.

Dining During Covid

Notoriously challenging to book, this Michelin-starred restaurant got even harder to book during Covid. They removed all indoor dining and limited seating to parties of four. They also opened up bookings only 1-2 weeks in advance, so Bryan diligently logged onto their website (at midnight in Hong Kong!) to grab seats for us during popular, coveted weekend slots.

Taco Maria – The Food



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Urban Foodies

Visiting Family in Los Angeles During Covid

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Returning to the US



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Urban Foodies

A Weeknight Meal for Two

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This Deconstructed Skillet Lasagna gives you that great lasagna taste without all the fuss of traditional lasagne, making it an easy weeknight meal for two!  

Skillet filled with lasagne with bread, wine and cheese on the side

This post contains affiliate links. If you purchase a product via these links, I will earn a small commission which helps to keep this blog running!

There is nothing like a good hearty pasta dish on a chilly winter night! This creamy, deconstructed lasagna takes all the components of traditional lasagna and incorporates them into an easy-to-make version. No need to spend time layering anymore. 

This skillet version might just change the way you make lasagne forever!

Contents:
Deconstructed Skillet Lasagna shot from overhead on a teal blue napkin

Recipe Highlights

  • Cheese sauce! Do I really need to say more?!
  • Designed for two. Since it’s made in small skillets, this lasagna is the ideal two serving meal.
  • Easier than traditional lasagna. Traditional lasagna can be time consuing to make. By deconstructing it a bit, this recipe is ready in just about 30 minutes, making it a weeknight staple.
  • Make-ahead option. You can make everything ahead of time and refrigerate until you ar ready to cook. Then just pop the skillet in the oven and bake for 20 minutes.
  • Packed with flavor. Cheese sauce, red wine, tomatoes and ground beef combine to give this dish loads of flavor.

Key ingredients

The full list of ingredients and quantities can be found in the recipe card below.

Ingredients - corkscrew pasta, tomatoes, onion, red wine, cheese, herbs and garlic

The key ingredients include…

  • Cellentani pasta: This corkscrew style pasta works well with both the meat and the cheese sauce. Cavatappi also works for this recipe.
  • Ground sirloin: I typically use at least 90% lean ground beef.
  • Beef broth: Purchased beef broth works fine for this recipe.
  • Red wine: I recommend a fruitier red wine, but your favorite varietal or whatever you happen to have open will work.
  • Diced tomatoes: Ideally, you’ll use petit diced tomaotes for the best consistency in the sauce but sometimes they seem to be hard to fine so standard diced tomatoes also work.
  • Italian blend cheese: I normally prefer to grate cheese instead of purchasing pre-bagged, grated cheese, however since you want an Italian blend it’s easiest to purchase a bag.
  • Pamesan or Asiago cheese: Freshly grated is the best option here.
  • Spices: dried basil, dried oregano, dried thyme, sea salt, ground pepper
  • Pantry staples: Garlic cloves, milk, butter, all-purpose flour

How to make this recipe

Since it’s ready in just about 30 minutes, this lasagna is ideal for any night of the week.

Cook the pasta. I always recommend following the package directions, since cooking times for pasta vary based on brand. You want to cook to al dente.

Make the meat sauce. You’ll start by browning the ground beef, then adding in the beef broth, wine and tomatoes.

Make the cheese sauce. Starting with a traditional roux (butter + flour) gives you a nice, thick cheese sauce that eventually combines with the meat sauce to give you cheesy goodness in every bite.

Assemble the lasagne. You’ll divide the pasta between the two skillets, then top with the meat sauce, and then pour the cheese sauce over the top. Next, you’ll bake the lasagna for about 15 minutes and dinner is ready!

You can cook the pasta, make both the meat and cheese sauces and assemble the lasagna ahead of time. If you will be refrigerating for more than a few hours, I don’t recommend using cast-iron skillets. Stainless steel skillets or small ceramic baking dishes will be a better choice.

Frequently Asked Questions

What if I don’t have mini skillets?

If you don’t have mini skillets you can either use another small baking dish, or you can make this in a larger skillet though you will need to increase the cooking time by about 5 minutes.

How should I store leftovers?

If you used cast iron skillets, I recommend removing any leftovers from the skillets and storing them in an airtight container in the refrigerator for up to four days.

Close up of Deconstructed Skillet Lasagna with a glass of red wine

Tools you’ll want for this recipe

Small cast iron skillets – Cast iron skillets are great for cooking so many things. Something about 6″ in diameter is ideal. I like to keep two of the smaller version in my kitchen for smaller servings. You can also use a small stainless steel pan.

Serving Suggestions

To keep it simple, I like to pair pasta with a nice green salad. My quick and easy salad is greens topped with some shaved asiago, toasted pine nuts, a squeeze of lemon juice, some olive oil, and a bit of balsamic glaze.  

And of course, you can’t go wrong by adding some homemade garlic bread to soak up any extra sauce! Add a nice glass of red wine, perhaps the merlot you used in the sauce, and you have the perfect meal!

More pasta recipes

If you are looking for other easy pasta dishes check out these reader favorites:

  • Creamy Lemon Pasta. While this recipe is easy enough for a weeknight meal, the bright lemon flavor and parmesan breadcrumbs give it a touch of elegance.
  • Roasted Tomato Summer Spaghetti. This is pasta is perfect for an easy, everyday meal. Tomatoes, mozarealla, pesto and pasta combine for vegetarian dish that’s ready in just under 30 minutes.

Skillet filled with lasagne with bread, wine and cheese on the side

Deconstructed Skillet Lasagna Recipe

This Deconstructed Skillet Lasagna gives you that great lasagne taste without all the fuss of a traditional lasagne, making it an easy weeknight meal for two! 

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Pasta & Grains

Cuisine Italian

Ingredients  

For the meat sauce:

  • 1 cup Cellentani pasta, uncooked
  • pound ground sirloin
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 2 ounces beef broth
  • 4 ounces Merlot, or other fruity red wine
  • 1 15- ounce can petite diced tomatoes

For the cheese sauce: 

  • 1 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • ¾ cup non-fat or 1% milk
  • 1 cup shredded Italian blend cheese
  • ¼ teaspoon ground pepper
  • ¼ teaspoon nutmeg
  • Grated asiago or parmesan for topping

Instructions 

  • Heat the oven. Preheat oven to 350°F. Coat two small cast iron skillets with olive oil. 

  • Cook the pasta. Cook the pasta according to package directions for al dente pasta. Drain when pasta is done cooking.

  • Brown the ground beef. While the pasta is cooking heat a large skillet or saute pan over medium-high heat. Add the ground sirloin and onions; cook for 4-5 minutes until the ground sirloin is browned. Add the garlic and cook for an additional minute. Add the basil through pepper and cook for an additional minute until fragrant.

  • Make the meat sauce. Add the beef broth, wine and tomatoes; continue to cook until the mixture begins to boil. Reduce heat and simmer while you make the cheese sauce.

  • Make the roux. melt the butter in a small sauce pan over medium heat. Add the flour and whisk until a thick paste forms.

  • Make the cheese sauce. Slowly add the milk, a small amount at a time, stirring with a whisk after each addition until the sauce is smooth. Once all of the milk has been added cook for an additional 2-3 minutes, whisking constantly, until the sauce begins to thicken. Remove from heat and stir in the cheese; continue stirring until the sauce is smooth (sauce will be quite thick). Add the pepper and nutmeg; stir to combine.

  • Assemble and bake. Add half of the pasta to each of the prepared skillets. Top each skillet with half the meat sauce mixture then half of the cheese sauce. Bake for 15 minutes or until the cheese sauce begins to bubble around the edge of the skillet. Top with grated cheese and serve

Notes

  • If you are saving one or both of the skillets for another time, wait to put the dish in the skillet until you are ready to bake. You can refrigerate in an airtight container and then transfer to the cast iron skillet. Alternatively use a non-cast iron mini skillet or baking dish. 
  • When ready to eat, cook as directed, however, you will need to increase the cooking time by 5-10 minutes to ensure everything gets hot!

Keywords : cast iron cooking, pasta for two

This post was originally published in January 2016. It was updated in January 2022 with some new photos and information. No changes were made to the original recipe.





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