Orange Coffee

   
My mother used to make orange tea. She would save all the peels from the oranges we are and then proceed to brew tea with it.

When I picked coffee as a theme for this week’s blogging marathon, I thought I could try coffee with orange.

Then I found this recipe and went ahead with it.

So here goes –

For 2 glasses

WHAT WE NEED

Instant coffee              2 tsp

Brown sugar                 1-2 tbsp

Orange zest                  2-3 tsp

Ground all spice          1/4 tsp

Ground cinnamon      a pinch

Water                              2 1/2 cups

WHAT TO DO

  • Boil the water
  • Mix all the other ingredients in a bowl
  • Pour the water into the bowl and mix well
  • Stir until all the ingredients are dissolved
  • Taste and adjust for sugar, if needed
  • Chill for a couple of hours
  • Enjoy!

 

This is my entry for the Blogging Marathon under the theme – Drinks three way.

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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

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Whole wheat orange muffins

   
This is a recipe I am very sentimental about. This was the first recipe I baked. I started baking around two years ago and was pretty nervous. I had read up a lot on baking and everyone spoke about how important precise measurements are and how necessary it is to choose the right way to measure – cups versus weight. The line that gave me the most nightmares was – Mix but don’t overmix. Actually this line still scares me. 

  

It was at such a time a friend came to my rescue and told me – think but don’t overthink. I was on the verge of strangling her when she handed me this recipe and said – try it out. You’ll learn only if you attempt. Wiser words were not spoken since.

So here it is –

WHAT WE NEED

Plain yogurt                               1/2 cup

Milk                                              1/4 cup

Oil                                                 1/4 cup

Orange juice                              2 tbsp

Whole wheat flour                   1 cup

Sugar                                             1/2 cup

Baking powder                           1/2 tsp

Baking soda                                 1/4 tsp

Orange zest                                  4 tbsp

Raisins                                           6 tbsp

WHAT TO DO

  • Preheat the oven to 180C
  • Mix the wet ingredients – oil, yogurt, milk and orange juice.
  • In a separate bowl, mix the dry ingredients – flour, sugar, baking powder and baking soda.
  • Add the dry ingredients to the wet ingredients
  • Mix them well till there is no fry flour visible.
  • Add the orange zest and raisins and mix
  • Pour the batter into a greased muffin tray or lined with muffin liners.
  • Bake for 20 minutes
  • Cool for 10 minutes 
  • Enjoy!

NOTES

  1. I use freshly squeezed orange juice. If you re using store bought juice then add 6 tbsp sugar, taste the batter and add an additional 1 or 2 tbsp sugar later.
  2. If your orange juice is light in colour then replace 2-3 tbsp of sugar with brown sugar to get a darker colour. 

This is my post for the Cooking from Cookbook challenge hosted by Srivalli.

  

Eggless Orange Crumble

So over the weekend I had this grand idea of a doing a ‘fruit based baking’ week on this blog. So as a beginning to that I baked my banana bread again which was just as delicious and heart warming as ever.
Today I thought could be an orange baking recipe. The husband likes to say that, if you leave it to me, all days are orange baking days. I love oranges and that must be evident even in this small list of recipes that I got on this blog. But I could not find a good orange based baking recipe, something that made me want to run to the kitchen and switch on the oven. As I kept looking, I landed on this lemon crumble muffin recipe. It called out to me but I wanted oranges. So, as almost usual, I switched the oranges for lemons.
Then, I wanted to make it eggless because ‘just like that’ I felt like it. After that, I felt a bit guilty about eating all that plain flour and so I figured I could replace that with whole wheat flour. Then, I saw that the recipe asked for melted butter but I did not have an appropriate vessel handy. Since I HAD to make it before my daughter woke up, I substituted oil for butter. At the end of it all, this seems almost like a new recipe. So yay to me! And double yay because it turned out yumm! So yumm that the husband sneaked into the kitchen around midnight and stole a bite.
So here goes –

Ingredients
For the muffin
3/4 cup whole wheat flour
1/2 cup sugar
1/8 tsp baking soda
1/8 tsp salt
1/2 cup curds or yogurt
1/4 cup oil
1 tbsp orange juice
1 tsp grated orange zest

For the crumble
1 tbsp all purpose flour (maida)
1 tbsp sugar
1 tbsp cold butter

Directions
1. Preheat the oven to 175C
2. Grease the muffin tray or line it with liners
3. Mix the whole wheat flour, sugar, baking soda and salt
4. Mix the curds, oil, orange juice and orange zest
5. Add the curds mixture to the flour mixture to combine them

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6. Pour them uniformly into the muffin tray

7. For the crumble, mix the all purpose flour with the sugar.
8. Add in the cold butter and mix all three till they form a crumbly texture
9. Sprinkle over the muffins

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10. Bake the muffins for 25-30 minutes till the toothpick inserted comes clean
11. Set it on a wire rack for 10 minutes to cool and then serve

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Notes
1. I used the all purpose flour for the crumble because I wanted a contrast between the dark colored muffin and the light colored crumble
2. If you find that the butter is not as cold as it should be and the crumble looked like a dough mix, then put the mixture in the freezer for ten minutes and it should become hard again to form crumbles
3. The original recipe also had a glaze to be added to the muffin after baking, I left it out because I thought it was becoming a case of too much sugar. But you can add it to get in that extra orange taste

Happy Baking

Whole wheat orange muffin

There is more than one reason for me to be watching and reducing my weight. I can’t stop baking though, hence my efforts are towards healthier recipes without sacrificing taste.

I combined two or three recipes that I saw online and came up with this one. I was to add dates and walnuts to these muffins but I forgot. Yet they turned out really good. So, why dates?

Wheat orange muffin

Ingredients

130 gms (1 cup)  whole wheat

35 gms (2 1/2 tbsp + 1/2 tsp) brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1 tbsp orange zest

2 1/2 tbsp + 1/2 tsp orange juice

3 tbsp buttermilk

1 egg beaten

3 tbsp honey

1/2 tsp vanilla essence

2 tbsp butter melted

Directions

1. Preheat the oven at 205C

2. Mix flour, sugar, baking powder, baking soda, salt, cinnamon and orange zest

3. Mix orange juice, egg, buttermilk, vanilla essence, butter and honey

4. Add the wet mixture to the dry mixture

5. Grease a muffin tray or use muffin cups

6. Use a spoon or ice cream scoop to divide the batter equally in the muffin tray and bake for 20 minutes

Notes

1. This batter could make 9 medium sized muffins.

Wheat orange muffin tray

Eggless Orange Poppy Seeds Muffins

My brother is visiting me this week and he is a big fan of the pictures I send him of my baked stuff. He has only tasted one banana bread which turned out perfectly. So he thinks I am a great baker. Poor guy, he is in for a small shock. I am a decent baker but not perfect by any stretch.

So I have to keep something ready for him to eat as soon as he arrives. I researched quite a bit and finalized on this lemon poppy seeds muffin. But then I realized two things – I had way too much orange zest and I did not have any eggs. Hence I made some changes to that recipe and it turned out really good. The muffins were soft and flavorsome and totally melt in your mouth!

Ingredients

1/2 cup all purpose flour

1/2 cup whole wheat flour

1/2 tbsp poppy seeds

1/8 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/4 cup (56 gms) unsalted butter at room temperature

1/2 cup (100 gms) sugar

3/4 cup curds / yogurt

1 tbsp orange zest

1 tbsp orange juice

1/2 tsp vanilla essence

Directions

1. Preheat the oven at 205 C

2. Grease a muffin tray

3. Mix all the dry ingredients (6 of them)

4. Beat butter and sugar till they are light and fluffy.

5. Add curds, orange zest, orange juice and vanilla essence to the butter mix and combine well

6. Add the wet mixture to the dry mixture and mix well. Don’t overmix

7. Use a spoon or ice cream scoop to put the batter in the muffin tray

8. Bake for 18-20 minutes until the toothpick comes clean

9. Cool for 5-10 minutes before unmoulding

Notes

1. You can use a different combination of the two flours or any one of them. The original recipe calls for all purpose flour only.

2. If you want to use egg, you will need one large egg. In that case reduce the yogurt/ curds to 1/2 cup and omit the baking powder
3. When a recipe says ‘don’t overmix’ it means that the wet and dry ingredients should be combined only till all the dry ingredients are incorporated in the wet mixture. Once that is done, you should stop mixing it with either a spatula or whisk or even a spoon. It makes the batter denser and thereby affects the texture of the cake or muffin.
4. I used Tropicana 100% orange juice. You can use fresh juice as well.

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Orange Sesame Seed Cake /Bread

I saw this recipe this morning and I just had to make it. A small issue I faced was I neither had lemons nor poppy seeds but the bread had to be baked.

So I replaced lemons with orange and poppy seeds with sesame seeds and I was ready! I did turn out quite good though it felt more like a cake than bread i.e. it was slightly dense and not airy & light like a bread. But it tasted well and so this is a good recipe by itself.

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Ingredients

1 cup all purpose flour

1/3 cup sugar

1/8 tsp salt

1/8 tsp baking soda

1/2 tsp baking powder

1/4 tsp nutmeg powder

1 1/2 tbsp sesame seeds

1 small egg

1/8 cup oil (I used sunflower oil)

1 cup cold milk

1 tbsp orange juice (I used 100% Tropicana)

1 tbsp zest (I added another 1/4 tsp since that was all I had left of my zest)

For the glaze

1/8 cup sugar

1 1/2 tbsp orange juice (again Tropicana 100%)

1. Preheat the oven to 180C

2. Grease a pan and put a parchment paper (optional) at the bottom

3. Mix all the dry ingredients (totally 8 of them)

4. Whisk the egg

5. Add oil, milk and juice to the egg

6. Mix the egg mixture with the dry ingredients with a spatula. Don’t over mix

7. The mixture will not be too watery or too stiff. Somewhere in between

8. Pour this batter in the pan and bake for 40 minutes.

9. As the baking is in progress, mix the sugar and orange juice for the glaze.

10. Slightly warm the mixture and mix till the sugar dissolves. It won’t take you more than 2-3 minutes.

11. Once the toothpick comes clear of the cake, remove it from the oven

12. Poke holes with a skewer one inch apart and pour the glaze on the cake immediately.

13. Wait for 20 minutes before cooling it on the wire rack.

Notes

1. You can use fresh orange juice as well.

2. Nutmeg powder can be replaced with cinnamon powder

3. You can replace milk with cold water as in the original recipe. I used milk because I had it and not cold water

4. Anytime you make a cake that requires a glaze, it is an essential part and cannot be done away with. If you do not want to add the glaze then you need to increase the sugar portion of the cake else it won’t taste as good.

5. I figured I may have over mixed and hence the dense nature.

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