How To make Orange Creams
2 1/2 c Powdered sugar
1 tb Grated orange peel
3 ts Frozen orange juice
-concentrate -additional powdered sugar -for rolling Line baking sheet with buttered wax paper; set aside. Combine 2 1/4 c sugar, orange peel and orange juice concentrate in small bowl, adding more sugar if needed to make a stiff dough. Form dough into ball; wrap in plastic wrap. Refrigerate 30 minutes. Roll out dough to 1/4 inch thickness on a surface covered with powdered sugar. Cut into 1 1/2 inch shapes. [cook's note - canape cutters work well] Arrange on
prepared baking sheet. Refrigerate, uncovered, overnight. Store in refrigerator in tightly sealed container between layers of waxed paper.
How To make Orange Creams's Videos
Making Cream Filled Chocolates!
I've been enjoying learning some Christmas tricks of the trade from my Mom. this episode is on cream filled chocolates! We're doing snowballs, peppermint patties, orange creams in milk chocolate and raspberries in dark chocolate! So excited to share this with you! check it out!
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WASTING 1 LIFETIME in 1 YEAR
Orange Cream Chocolates
I was substituted Wilton’s light Chocolate wafers by my delivery person. It wasn’t a terrible chocolate, but it had a slight caramel flavor. These are definitely better with a dark chocolate or milk chocolate that isn’t light.????
Ingredients
2 1/2 cups confectioner’s sugar
1 1/2 Tbsp corn syrup
2 Tbsp water
1 1/2 butter cubed and softened
3/4 tsp orange oil
1/2 tsp vanilla extract
1 1/2 cups melting chocolate
Instructions
Combine confectioner’s sugar, corn syrup, water, butter, extract, oil.
Wrap Bowl and freeze one hour.
Melt chocolate and fill molds half way.
Form orange filling Into balls and place In chocolate mixture.
Cover with chocolate and refrigerate until hardened.
Enrobing Orange Creams
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7 Days Challenge -????Orange Peel DAY & NIGHT Cream for Spotless Clear Skin चेहरे की काली परत उतर जाएगी
Start your journey to a healthy skin that needs no filters with thedermaco.com and use code Skin20 for 20% off
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For Day Cream u need:
Fresh Orange Peels of 1-2 oranges
Aloevera gel
Haldi powder &or Kesar
Almond oil
For night cream u need:
Hung Curd
Fresh Orange Peels of 1-2 oranges
Haldi powder &or Kesar
For Lightening Mist u need:
Fresh Orange Peels
Cinnamon
Cloves
how to store day and night cream:
Day cream - upto 3 weeks in refrigerator...
Upto 7-8 days at room temperature
Night cream - 10 days in refrigerator only
Orange Chiffon Cake (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Orange Chiffon Cake. This Orange Chiffon Cake has the flavor of oranges and is both light and fluffy with a moist and tender crumb.
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Tiramisu Recipe | How to Make Tiramisu
Tiramisu - classic Italian coffee flavored dessert. made of ladyfingers (savoiardi biscuits) dipped in coffee syrup, rich mascarpone custard, and whipped cream or whipped egg whites. for this time I chose to make my tiramisu with whipped cream but you can make it with whipped egg whites (like the traditional tiramisu).
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Ingredients:
5 large egg yolks
½ cup + 2 Tbsp (125g) Sugar
1 2/3 cups (400ml) Heavy cream, cold
14 oz (425g) Mascarpone cheese, room temperature
1 teaspoon Vanilla extract
1½ cups brewed espresso
36-40 Savoiardi biscuits (Ladyfingers)
2-3 tablespoons coffee liqueur/marsala/brandy
Cacao for dusting
Directions:
1. Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool.
2. Make the filling: place egg yolks and sugar in a large heatproof bowl and set over pot with simmering water (bain marie). Make sure the bottom of the bowl does not touch the water. start whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). This step is optional (read notes). remove the bowl from heat and let cool.
3. Add the mascarpone, vanilla extract and whisk until smooth.
4. In a separate bowl whip cold heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the mascarpone mixture. Then the remaining whipped cream. Set aside.
5. Assemble: dip each ladyfinger into the coffee mixture for 1-2 seconds. Place in the bottom of a 9x13 inch (22X33cm) dish. If needed, break a few ladyfingers to fit them in the dish. Spread half of the cream over the soaked ladyfingers. Repeat with another layer of ladyfingers and spread the remaining cream on top. Cover and refrigerate for at least 6 hours.
6. Just before serving, dust with cocoa powder.
Notes:
• Whisking the egg yolks with the sugar over the bain marie is optional. Traditionally, whisking the raw eggs yolks with sugar its totally fine. If you use fresh eggs, there is no danger. But, many people intimidate eating raw eggs so it’s up to you.
• Instead of heavy cream you can use 4 egg whites. Beat to stiff peaks, then fold to the mascarpone mixture. This is the Italian traditional way. But, I find that the version with the heavy cream richer and much better. But, again, it’s up to you.