Orange Blueberry Quick Bread

Our local grocery store had blueberries on sale so I've made a couple of things over the last couple of weeks.  This is a very good choice for a breakfast bread or a dessert for after dinner with a scoop of ice cream.  It goes together very quickly and freezes well.  Hope you give it a try.

 printable
Ingredients
 1/2 c. unsalted butter, room temperature
1 c. sugar
2 eggs
2 tsp. grated orange zest
1 tsp. vanilla extract
1/2 c. plain yogurt
1 Tbl. milk
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. blueberries

Orange Cream Cheese Icing
From: Jenn@eatcakefordinner
2 oz. cream cheese
zest of 1/2 an orange
1/2 c. powdered sugar
1 - 2 Tbl. fresh orange juice

Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the grated orange zest, vanilla, yogurt and milk and mix until combined. In a separate bowl, combine the flour, baking powder and salt. Add the blueberries and toss to coat in flour mixture.

Add wet ingredients to dry ingredients and stir until just combined, batter will be very thick. Scoop batter into a greased 9x5-inch loaf pan. Bake for about 70 minutes or until a toothpick inserted in the center comes out clean. If top starts to get too brown while baking, tent with a piece of foil over the top. Remove from oven and cool in pan for 10 minutes, then remove from pan and cool. Top with orange cream cheese icing, slice and serve. Makes 1 loaf.

For the Orange Cream Cheese Icing: Microwave cream cheese for about 15 seconds or until very soft. Add the remaining ingredients and stir until smooth and creamy, adding as much orange juice as needed to reach desired icing consistency. Drizzle over cooled loaf.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to DO ALL the things you L♥ve.
Donna

Cranberry Orange Muffins

This is Mondays treat after Thanksgiving.  It's been rainy here for the past 4 days so it's great weather for baking, no bread but yummy muffins.  Went searching for something different and I found these and another apple one which I will also share next posting.  I made these in a regular size muffin tin because 6 large ones would only feed the Maintenance guys so there would be none left for the rest of us.  :)  I made a few changes which are listed in red.  These are a definite make again muffin, so I may put them on my list for the Christmas Holidays.
adapted from here 

Before Icicing

Buttery and moist, these cranberry orange muffins are heavy on the flavor and bursting with cranberries in each bite.

Ingredients:

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 2 large eggs, room temperature preferred
• 1/2 cup (120g) yogurt¹
• 2 teaspoons vanilla extract
• zest of 2 oranges
• 1 and 3/4 cups (220g) all-purpose flour  (measured correctly)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 Tablespoons (30ml) orange juice
• 2 Tablespoons (30ml) milk (any kind)
• 1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw)

Orange Glaze

• 1 cup (120g) confectioners' sugar
• 3 Tablespoons (45ml) orange juice

  Printable

Directions:

1. Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
2. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Then, beat in the orange zest until combined.
3. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries with a wooden spoon or rubber spatula.
4. Spoon batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, for looks if desired. (I like the pop of color on top of the muffins in doing this.) Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-25 minutes.
5. While the muffins are cooling for a few minutes, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Allow to briefly cool before serving.
6. Make ahead tip: Unglazed muffins stay soft, fresh, and moist covered at room temperature for up to 5 days. Glazed or unglazed muffins freeze well for up to 2 months. 

Thanks for Stopping by have a wonderful week and Always Remember to Find the Time to DO ALL the thing Y♥u   l♥ve.
Donna

Orange Sugar Cookie

Ingredients:
1 1/2 cups sugar, plus more for dipping
1/2 cup (1 stick) butter, softened
1 large egg, beaten
1 teaspoon vanilla extract
2 tablespoons fresh orange juice
1 tablespoon orange  zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Pinch of ground ginger

Preheat the oven to 350°F and either lightly grease or line a baking sheet with parchment paper.

Cream together the sugar and the butter until well combined. Stir in the egg, vanilla extract, grapefruit juice, and grapefruit zest until well combined. Whisk together the flour, baking powder, cinnamon, salt, and ginger and then combine with the liquid ingredients until a soft dough is formed. (This is supposed to be a soft dough, but if you find it’s too soft then chill it for 15 minutes before proceeding.)

Pour some granulated sugar into a bowl and then form the dough into tablespoon-sized balls. Dip each dough ball into the sugar and then place on the sheet 2-inches apart, as they’ll spread as they bake. Bake one sheet at a time for 10-12 minutes, or until the edges are just set. They’ll be puffy when they come out of the oven but as they cool they’ll flatten and form those glorious cracks in the surface. Continue for the rest of the dough.
Thanks for taking time to stop by.  Leave a comment if you want and Remember to Find the Time to Do ALL the Things you love.
Donna

Orange Spice Bread

I took one of my pumpkin spice bread  recipes and adapted it to make this bread.  I love orange desserts and bought some oranges last week when they were on sale so what better to do with them then bake.  Of course, they're good to eat too.
This bread has just enough spice and orange flavor and is very moist.  The recipe goes together very quickly too so if you're looking for a quick bread to make this would be one.  I would guess that it would freeze well also.

Ingredients:
 1 1/2 oranges, peel and all (make into puree)
1 Tbl water
1/2 cup sour cream
2 whole eggs
1/2 cup water
1/2 cup vegetable oil
3 1/2 cups AP flour
2 tsp. baking soda
1 1/2 tsp salt
1 tsp ground cloves
2 tsp. cinnamon
1/2 tsp ginger
1 1/2  tsp fresh ground nutmeg
1/2 cup chopped walnuts (optional)

Directions:
Preheat oven to 350 degrees and spray two loaf pans.  You could also make these into muffins, large or small.
In blender put oranges which you cut into pieces and 1 TBL of water and puree.
Add this to a large bowl with the eggs, water, oil and sour cream, whisk until
well blended.  In another bowl mid all the dry ingredients.  Add the dry ingredients to the wet ingredients.  Mix til blended, don't over mix.  Add nuts.
Spread into loaf pans and bake for about 45-55 minutes until golden and toothpick inserted comes out clean.
You can put a cream cheese frosting on these loaves if you like or a sugar glaze, eat it plain or put some butter on it,  just enjoy.

Thanks for taking time to stop by,  have a wonderful day and Remember to Find the Time to Do All the Things You love.
Donna

White Chocolate Oatmeal Raisin Cookie

These are cookies that my daughter made over the Holidays.  I just love their flavor so of course had to make more.  There is just enough hint of orange, the dough freezes well too.  Just either put the entire batch in a plastic bag and write the instructions on the outside or make the balls and freeze them on a cookie sheet and when frozen place them in a plastic bag, of course with the instructions on the outside.  You can keep these frozen for about 4-6 months so when company happens buy you could pop them into the oven and have fresh homemade cookies to serve.
adapted from here 
Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 2 Tbsp. unsalted butter, softened
1/2 cup granulated  sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon fiori di sicilia or orange extract (see note)
1 cup uncooked regular oats
8 ounces white chocolate, chopped (about 2 cups)
1/2 cup raisins or golden raisins 

1/2 cup chopped pecans or walnuts (optional)

 Directions:

Combine first 4 ingredients in a medium bowl.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Beat in egg and orange flavoring just until combined. Add flour mixture and oats; stir until blended. Stir in white chocolate and raisins. Cover and chill dough 1 hour, if desired.
Line 2 large baking sheets with parchment paper. Drop batter by heaping tablespoonfuls, 3" apart, onto prepared baking sheets.
Bake at 350° for 13 to 15 minutes or until lightly browned. Cool on baking sheets 5 minutes. Transfer cookies to wire racks to cool completely.
Prep: 10 min.; Cook: 15 min. per batch; Other: 5 min.
Editor's favorite; Make ahead
Note: Order fiori di sicilia from king arthur
Thanks for stopping by,  have a wonderful day and Remember to Find the Time to Do All the Things YOU Love.
Donna

Orange Oreo Muffins

I have a friend that gets me fresh eggs and as payment I make him bread, muffins and sweets.  He loves anything orange so thought I would try a new twist on an orange muffin.  These are so yummy and moist...believe me a must try.  They go together very quickly too.
Printable

Preheat oven to 400 makes 7 large or 12 regular muffins

1 orange (peel and all) pureed
1/2 cup soft butter (1 stick)
3/4 cut white sugar
1 egg
1 3/4 AP flour (can be make with 1 cup AP and 3/4 whole wheat)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
6 oreo cookies crushed fairly fine
1/2 cup orange juice

In a blender put cut up orange and a bit of water, puree.  Set aside.  In a large bowl with hand mixer cream the sugar and butter til light and fluffy.  Add the egg beat again.  Add orange juice, mix until combined.   In another bowl (or I use wax paper, so I don't dirty another bowl  :)  )  Mix the flour, baking powder, baking soda and salt.  Add this to the wet ingredients, mix until all combined.  Add the oreo's and mix until combined.  Put into lined muffin tins and bake at 400 degree for 20-25 minutes.  Done when tester inserted comes out clean.  Cool on wire rack.  Enjoy.

I am going to add these to my Christmas goodie list and will make them in mini muffin tins, they will be a great addition this year.
Thanks for taking time to stop by, please leave a comment if you so desire I would love to hear from those that stop by.  Have a wonderful day and Remember to Find the Time to Do All the Things You Love.
Donna

Orange Toffee Muffins

I had some oranges that needed to be used so thought I'd throw a muffin together.  I took a couple of recipes and combined them.  These are really tasty and moist, with just the right amount of crunch.   I made these the night AJ made his Quesadillas.  He's learning to cook and 2 times a month I help him with a recipe.  I will post some pictures of him making his dinner.  It's so good that kids learn to cook.  When they make things and really like them and people tell them how good it is they have the desire to cook and be creative. PS AJ just loved these, well actually we all did.

Ingredients:
1-1/2 cups unbleached all-purpose flour
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk + 2 TBL
1 whole orange pureed (peel and all)
1/2 cup sour cream
3 tablespoons butter, melted
1 egg, beaten
2 teaspoons vanilla extract
1 regular size hersey milk chocolate bar (broken into pieces)
 1/2 bag of toffee chips or you could use candy bars(1.4 ounces each) chocolate-covered toffee bars (such as Skor or Heath bars), divided

Preheat oven to 400 F.  Line muffin tin cups with muffin/ cupcake papers.  Makes 6 large muffins for 12 regular size.

Mix flour, brown sugar, baking powder, baking soda, and salt in large bowl.  In a smaller bowl, mix milk, sour cream, melted butter, egg,  pureed orange and vanilla extract.  Stir liquid ingredients into dry mixture, just until moistened.  Fold in most of the  toffee bits and hersey chocolates (reserve about 2 - 3 TBL of bits).  Spoon batter into muffin liners.    Sprinkle remaining toffee bits over each unbaked muffin.

Hope you try these, it is a really simple,  quick recipe.   Thanks for taking time to stop by.  Have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.
Donna

Mexican Orange Sugar Cookie

This is the other cookie I made for my Marine grandson, Josh.  It is an easy recipe and even though I messed up the recipe they were still pretty good.  Next time I will add more orange zest, I didn't feel that they had enough orange flavor.  HMMMM wonder if that is because I put the cinnamon in the dough.  I'll have to try these again and see.

  adapted from here

printable

Ingredients:

1 1/4 cups vegetable shortening*
1/2 cup granulated sugar , divided
1/2 teaspoon ground anise seeds
1 egg
1/8 cup freshly-squeezed orange juice
3 cups AP flour
1/2 tablespoon baking powder
1/4 teaspoon cream of tartar
1/4 teaspoon salt
 1 1/2teaspoons ground cinnamon
1 TBL orange zest

* Butter may be substituted for the vegetable shortening.

Preparation:

In a large bowl using an electric mixer on medium speed, beat vegetable shortening, 1/4 cup sugar, and anise seeds until creamy. Add egg beat well. Add orange juice and continue beating until light and fluffy.

In a separate bowl, combine flour, baking powder, cream of tartar and salt. Gradually beat flour mixture into shortening mixture to form dough. Remove dough from bowl and knead dough on a lightly floured surface. Form dough into disc, wrap in plastic wrap, and refrigerate at least 30 minutes.

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silpat.

In a small bowl, combine remaining 1/4 cup sugar and cinnamon; set aside.

  Roll out dough on lightly floured surface to 1/4-inch thick. Cut with cookie cutters and place on prepared cookie sheets. Gently press any remaining dough trimmings together, re-roll, and cut out more cookies.

Bake cookies approximately 8 to 10 minutes or until light brown. Remove from oven. When still hot, dip in the cinnamon/sugar mixture.

Makes about 3 1/2dozen cookies.
I didn't freeze any of these but don't see why you couldn't.  
Thanks for stopping by, have a wonderful day and Remember to Find the time to Do All the things YOU Love.
Donna

Orange Poppy Cupcakes

These are a take off from the whole orange cake.    I really love that dessert, so the only things I changed in the recipe were that I added 1 1/2 TBL of poppy seeds.  Oh yeah I also added some Grand Marnier to the icing.


1 whole orange, peel and all
12 TBL butter, melted (1 1/2 sticks)
3 eggs
1 cup super fine sugar **
1 1/2 cups self-rising flour
1 1/2 TBL poppy seeds

**if you don't have superfine sugar, put it in your processor and pulse several times until it become fine, be careful it does make dust.

Directions:
Preheat oven to 350.  Line large muffin tin with liners.  Makes 7 large or 13 regular.
Process the whole orange in food processor until well pureed.  Add all the other ingredients and process until well combined.  Pour into prepared muffin tin.  Bake for 30 minutes until golden brown and toothpick comes out clean.  Cool for about 5-10 minutes put on rack.  Let  cool completely before frosting.  If you have any c left, store in refrigerator because of the cream cheese.

For the frosting

1 cup Cream cheese softened
1 stick butter, unsalted, soft
1 1/2 cup Confectionery Sugar
2 tsp Orange zest
1/2 tsp.Grand Marnier

Directions:
Cream the butter and cream cheese until smooth, add powdered sugar 1/2 cup at a time, mix until blended.  Add the zest and liquor, mix until well combined.
These are simple, quick and yummy.   Hope you try them.
Thanks for stopping by, have a wonderful week and Remember to Find the Time to Do ALL the things YOU love.
Donna

Orange Pound Cake

As always I am searching for new ways to use fruit....cake, cupcakes and chocolate are always good. :) I had some oranges I need to use, besides just eating them that is. So thought an orange pound cake sounded good. So web searching I went. I found this site, you must take the time to look around her blog, she has some really yummy looking recipes. I have added her to my blog list. Hope you'll give her a visit and please tell her I sent you. :)

The recipe was adapted from here . I don't always have the ingredients on hand that some people use so I improvise, that's what I did here. You can either try my version or hers, I'm sure they are both just wonderful. Mine I can tell you came out nice and moist and downright yummy! :) As I'm sure her's did too.
Printable
Pound Cake
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 extra-large eggs, at room temperature
1/3 cup pureed oranges
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup orange puree plus 3 TBL water
6 oz plain yogurt
1 teaspoon pure vanilla extract

For the Orange Syrup:

1/2 cup fresh orange juice

1/2 cup sugar

For the Orange Glaze:

2 cups confectioners' sugar, sifted

4 to 6 tablespoons fresh orange juice (I used the puree I had made about 3 TBL)

Directions:

Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess. Line the bottoms with parchment paper.

In a blender, puree 2 oranges peel and all, with about 2 TBL water.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer still running, beat in the eggs, one at a time, and the orange puree.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another small bowl, combine orange puree, yogurt, and vanilla. Add the flour and yogurt mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 40 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes.

While the loaf is cooling, make the orange syrup in a small saucepan over medium heat. Stir together the orange juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat. Remove loaves to a wire rack on top of a baking sheet. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the orange syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely. (I omitted this step) but know it would be good with it.

To make the orange glaze, in a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the orange juice or puree. The mixture should be thick but pourable. Add up to another tablespoon of orange juice if the mixture is too stiff. Pour the orange glaze over the top of each loaf and let it drip down the sides. Let the orange glaze harden, about 15 minutes, before serving.

Yields: 2 loaves

Orange Cupcakes with a hint of Grand Marnier (liqueur)

Seems lately a day can't go by that I don't bake something.  Kind of like withdrawls I guess.  I've been on this French Bread kick and think I have made two loaves everyday for the past 3 days.  I have also been craving sandwiches so the bread has worked out great.  I give one loaf to the kids, which they eat in one night.  I will share that recipe with you soon.  They are soooooooooooooooo yummy and a slice right out the oven is just like heaven.  If someone offered me a piece of chocolate or a piece of fresh baked bread, I'd have to take the bread.  A huge downfall for me.
I had some oranges that I needed to eat or make something with so I took one of them, zested it and made these wonderful cupcakes.  You can't really taste the liqueur but it gives it a nice flavor.  I adapted this recipe from Joy of Baking, I substituted yogurt for the milk.  Trying to tell myself they are healthier.  :)  Which I'm sure they are, they say yogurt is good for you, right?
I must admit the Orange butter cream frosting is a bit sweet for me so maybe if I make it again I will cut back on the sugar a little.  If you just frost the center of the cupcake it seems ok, not overpowering.  Again personal opinion.  Everyone else thought they were just fine.  :)
Printable Recipe
Ingredients
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon Grand Marnier (can use pure orange extract instead)
Zest of 1 orange
2 segments of orange finely chopped with juice
2 tsp juice from orange
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup plain yogurt
Directions:
Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.  Place the sugar and orange zest into the bowl of your mixer and blend until moist and fragrant. Add in butter and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and liquor, add the orange segments and juice.
In a separate bowl whisk together the flour, baking powder and salt.  With the mixer on low speed, alternately add the flour mixture and yogurt, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.  Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
-Makes 12 cupcakes
Frosting:
5 oz softened butter
7 oz. icing sugar
2 tsp hot water
1 tsp orange extract
1/8 tsp Grand Marnier
Beat all above ingredients until creamy, either frost or put in piping bag and decorate.  Zest a little orange on top of each frosted cupcake.
A photo without the icing.

 Thanks for stopping by.  Sure hope you'll try these and maybe let me know what you think.  Have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.
Donna

Blueberry Orange Muffins

 Well it's another winter day in Kansas.  Ugh  I'm so ready for Spring.  It's Monday the 31st of January and we were suppose to take my grandson AJ's class on an ice skating field trip.  Good ole Kansas weather put a halt to that.  We have a three day storm coming in starting with rain, ice and sleet...woo hoo.  Sure am glad I am retired and don't have to go out in what's coming.  Late tonight the snow will start and they predict about 4-6 inches and it will snow for about 2 days and the end result they say will be about 12 inches with snow drifts of about 5 feet.  Here's some pictures of our storm.  I have the fires burning so I'm nice and cozy warm.

When I was a child growing up on Long Island, New York we had severe snow storms every year.  I remember one year we had to dig a tunnel from the house to the mail box.  I didn't like snow then and still don't today.  Oh got off track, what I was going to tell you was when we were snowed in my Mom always baked.  She made cinnamon rolls, cookies and muffins.   We would play cards and board games all day.  All the neighborhood kids would be out sledding. The road in front of our house had a hill so it was the perfect place to sled, as long as the cars stayed away.  On occasion I would go out for maybe 30 minutes, not my thing, would much rather be nice and warm.
printable

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 tablespoons all-purpose flour

1 1/2 cups fresh blueberries (can use frozen blueberries)

1/2 cup butter

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

Zest from one medium orange

3/4  cup Plain Greek yogurt

crumb topping:
2 tablespoons all-purpose flour

3 tablespoons brown sugar

1/2 teaspoon ground

cinnamon

2 tablespoons butter, diced

Directions:

Preheat oven 375 degrees, prepare muffin pans with liners or spray with non stick cooking spray.

In  a medium bowl mix together the flour, baking powder and salt, set aside.  In another bowl cream the sugar and butter.  Add the eggs and vanilla and mix until combined.  Alternate the yogurt and flour into the creamed mixture, folding in.  Start with flour that way you'll end up with the yogurt last.  Fold in blueberries try not to over mix.  Fill muffin pans 3/4 full.  Sprinkle cinnamon sugar on top bake for about 20-25 minutes until tester comes out clean.

Here is the mini loaf.  This recipe made 12 muffins with some batter left over so I made 1 mini loaf.  The loaf took another 12 minutes to cook.

Thanks for stopping by.  Have a wonderful warm day.  I will be staying in another day or two.  Trying to decide what I want to make.  I have a craving for something different but don't know what that different is.  ;-)  Remember to Find the Time to do ALL the things You love.
Donna

Orange Honey Chicken

Here's an easy recipe that goes together quickly and has just a few ingredients that you should already have on hand.  And another good thing about this dish is that you only dirty one pan.  I would guess you could use chicken breast with the skin on if you don't like thighs.

Ingredients:
6 chicken thighs (bone in and shin on)
1/2 cup of all purpose flour (more if you need it)
1 large orange
1 tsp paprika
1/2 - 3/4 cup orange juice (I just squeezed the orange and put in some of the insides too)
3 TBL honey
2 gloves garlic minced
1 chicken bullion cube
1/4 cup red wine
2 TBL olive oil  plus 1 large pat of butter (for frying)
salt and pepper

Rinse and pat dry the chicken,  add salt and pepper and then dredge the chicken in the flour shaking off the excess.  As you can see I just use a plastic walmart bag, easy cleanup.

Sauce:
Squeeze the orange into a bowl, add honey, garlic, paprika,  salt/pepper and segments (mushed). 

In a large fry pan add oil and butter, when pan in hot add the chicken skin side down and brown on each side until they look like this.  It should take about 6 or so minutes on each side.

When both sides are browned to your liking, add the wine and chicken bullion and cook for about 5 minutes, add the orange sauce and bring to boil, turn down, cover and let cook for about 10-12 minutes.  Baste once  during cooking.  Turn chicken and cook an additional 10-15 minutes, baste once and cook until chicken is done.

In the very top picture you can see I added a potato I had made the night before, thought it would be an easy was to warm it to go with the chicken and would add some different flavors to the potato.
Thanks for stopping by and hope you try this easy recipe.
Have a wonderful day and Remember to Find the time to DO all the things YOU love.
Donna