CHOCOLATE ORANGE STICKS
Serve these as small treats at your holiday gathering! They're easy and quick, plus a great way to use unwanted orange peel. You can add chopped nuts, sprinkles, or other decorations to the chocolate before popping them in the freezer to set.
Provided by BB2011
Categories Candy
Time 20m
Yield 40 sticks, 40 serving(s)
Number Of Ingredients 4
Steps:
- Boil water and sugar in a saucepan over medium heat.
- Meanwhile, remove the peel from both oranges in four even sections and set the oranges aside for other uses. We're only concerned with the peel here.
- Cut each peel into five long slices about 1/4 inch thick. They should be about the same size as thin french fries.
- When the water and sugar mixture is boiling, add the peel and boil for 10 minutes, or until the orange peel is saturated with sugar and translucent. Strain the peels and set them aside.
- Break the chocolate bars into small pieces and melt in the microwave or carefully on the stove.
- Using a fork or toothpick, dip each orange peel piece into the melted chocolate until completely coated. Now is the time to add any additional garnishes.
- Lay chocolate orange sticks on wax paper on a baking sheet and place in freezer for 15 minutes. Store in the refrigerator.
Nutrition Facts : Calories 41.8, Sodium 0.2, Carbohydrate 10.8, Fiber 0.2, Sugar 10.6, Protein 0.1
CHOCOLATE ORANGE ROUNDS
I send these chocolate orange cookies to family and friends in other areas of the country. The two-tone treats deliver a citrusy taste of the Sunshine State. -Geordyth Sullivan, Cutler Bay, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 9 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Add orange zest to 1 half; add melted chocolate to the other half., Shape each portion into two 7x1-in. rolls. Wrap each and refrigerate 3 hours or overnight. , Preheat oven to 375°. Cut each roll down the center lengthwise. Reassemble rolls, alternating chocolate and orange halves. If necessary, wrap and chill until firm enough to slice., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 5-6 minutes or until set. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 27mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE-ORANGE LINGERS
A mix of Hershey's Kisses®, cashews, and orange zest combine to produce an unusual chocolate cookie with a distinct, lingering orange aftertaste.
Provided by Allrecipes Member
Categories Drop Cookies
Time 25m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- In a large bowl, cream together sour cream, butter, and sugar in a mixing bowl. Add the 1/2 egg, and beat until fluffy.
- Whisk together the flour and baking soda in a separate mixing bowl, and then mix into the creamed butter mixture. Stir in the nuts, orange zest, and melted HERSHEY'S KISSES .
- Drop the dough by large teaspoonfuls onto prepared baking sheet. Bake cookies in preheated oven for 10 to 12 minutes.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 27 g, Cholesterol 18.3 mg, Fat 12.4 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 5.9 g, Sodium 131 mg, Sugar 14.1 g
CHOCOLATE ORANGE TURNOVERS
Categories Chocolate Breakfast Brunch Dessert Bake Quick & Easy Orange Phyllo/Puff Pastry Dough Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 turnovers, serving 2 for breakfast or dessert
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F and lightly butter a baking sheet.
- Chop chocolate and in a small bowl stir together with zest. In another small bowl lightly beat egg. Trim any uneven edges from pastry sheet and cut into 4 squares. Brush edges of pastry squares with some egg. Put one fourth chocolate mixture on center of each pastry square and fold each square diagonally in half, forming triangles. Seal edges by gently pressing together and crimp decoratively.
- Brush tops of turnovers with egg and sprinkle with sugar. With a sharp knife cut a small steam vent in top of each turnover. On baking sheet bake turnovers in middle of oven until golden, about 12 minutes. Cool turnovers slightly on a rack. Serve turnovers warm.
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