ORANGE BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h50m
Yield 16 bars
Number Of Ingredients 9
Steps:
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
- Stir together the flour, granulated sugar and salt in a bowl. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
- For the filling: Stir together the granulated sugar and flour in a bowl. Crack in the eggs and whisk to combine. Add the orange zest and juice and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
- Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into 16 pieces.
NO-BAKE BIRTHDAY CAKE BARS
Looking for a birthday treat to whip up in a snap? These no-bake cereal bars, complete with frosting and sprinkles, are just as sweet as baking up a birthday cake. And even if you're not celebrating a birthday, they're a special anytime treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 24
Number Of Ingredients 6
Steps:
- Spray 13x9-inch pan with cooking spray. Spray large bowl with cooking spray. Add cereal and 1/4 cup of the decors to bowl.
- Spray medium microwavable bowl with cooking spray. Add butter and marshmallows. Microwave uncovered on High 1 minute 30 seconds to 2 minutes or until smooth, stirring every 30 seconds. Stir in 1/2 cup of the frosting and the white vanilla baking chips. Continue to microwave uncovered on High 30 to 60 seconds; stir until well blended.
- Pour hot marshmallow mixture over cereal mixture; stir until cereal is well coated. Press firmly in pan.
- In small microwavable bowl, microwave remaining 1/4 cup frosting uncovered on High 5 to 10 seconds, stirring until melted and smooth. Drizzle over top of bar with fork. Sprinkle remaining sprinkles over top.
- Cool at least 1 1/2 hours until firm. For bars, cut into 6 rows by 4 rows. Store in airtight container at room temperature.
Nutrition Facts : Calories 150, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 115 mg, Sugar 14 g, TransFat 0 g
BIRTHDAY CAKE NANAIMO BARS RECIPE BY TASTY
Here's what you need: butter, sugar, cocoa powder, eggs, graham cracker crumbs, sliced almond, flaked coconut, butter, custard powder, heavy cream, powdered sugar, rainbow sprinkles, butter, white chocolate, rainbow sprinkle
Provided by Marie Telling
Categories Desserts
Yield 9 bars
Number Of Ingredients 15
Steps:
- In a bain-marie, melt the butter, sugar, and cocoa powder.
- Stir in the egg and keep stirring for a minute until the mix thickens.
- Remove the bowl from heat.
- Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
- When well mixed, pour into an 8x8 inch (20x20 cm) pan and flatten until you get an even layer.
- Cream the custard powder, softened butter, and heavy cream until smooth.
- Add the powdered sugar and mix until smooth.
- Add the sprinkles and mix.
- Pour the mixture on top of the crust and spread it until you get an even layer.
- In a bain marie, slowly melt the white chocolate and the butter.
- Cool it down a little bit then pour it over middle layer.
- Chill the bars for at least 3 hours.
- Cut them into 9 even squares and sprinkle each one with rainbow sprinkles.
- Enjoy!
Nutrition Facts : Calories 704 calories, Carbohydrate 72 grams, Fat 45 grams, Fiber 3 grams, Protein 9 grams, Sugar 55 grams
EASY CAKE MIX BARS
I take this dessert to work for Friday pick-me-ups. It's one of my favorite yellow cake bar recipes. I love to share them because they're so easy to eat, easy to make and easy on the wallet. -Amy Rose, Ballwin, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, egg, milk and oil (mixture will be thick). Stir in baking chips and jimmies. Spread into a greased 15x10x1-in. baking pan., Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into bars. Freeze option: Freeze bars in freezer containers. To use, thaw in covered containers before serving.
Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 102mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE OMBRE BIRTHDAY CAKE WITH CHOCOLATE FROSTING
Steps:
- Preheat the oven to 350 degrees F; position racks in the upper and lower thirds of the oven. Spray three 9-by-2-inch round cake pans with nonstick spray and line the bottom of each with parchment paper. Spray the parchment. Set the pans aside.
- In a large bowl, whisk to combine the flour, baking powder and salt; set aside. In a separate bowl or measuring cup, combine the milk, oil, orange juice and zest; set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together on medium-high speed until light and fluffy, about 8 minutes. Add the eggs, one at a time, beating well after each addition.
- Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the wet ingredients, and beginning and ending with the dry.
- Pour one-third of the batter into a medium bowl, add 1 or 2 drops of orange food coloring, and stir to combine. Pour into one of the prepared cake pans.
- Pour another third of the batter into the same bowl and add 3 or 4 drops of food coloring. Stir to combine, then pour into the second cake pan.
- Add 5 or 6 drops of food coloring to the remaining batter and stir to combine. Pour into the third cake pan.
- Bake the cake layers until a toothpick inserted in the center comes out clean, about 25 minutes, rotating the pans halfway through. Cool in the pans on wire racks for 5 minutes. Then invert the cakes, peel off the parchment and let cool completely on wire racks. Trim the tops if domed.
- To assemble the cake: Place the darkest cake layer on a cake stand and frost the top completely. Stack the next darkest layer and again frost the top. Stack the final layer and frost the top and sides of the cake. Slice to serve.
- Place the chocolate in a large heat-proof bowl set over (not in) a pan of gently simmering water. Heat until the chocolate is melted, then stir until smooth. Remove the bowl from the pan and let the chocolate cool to room temperature.
- In a stand mixer with the paddle attachment, beat the butter and confectioners' sugar on medium speed until light and smooth, about 3 minutes. Add the melted chocolate and beat until combined. Add the cream and beat until the frosting is smooth and spreadable.
ORANGE BIRTHDAY CAKE BARS
This is a pound cake like bar that is easy to handle and not overly sweet. It's great for 1 to 2 year olds birthday parties, and of course a delicious treat for grown ups too! Adapted from the All Butter, Fresh Cream,, Sugar Packed No Holds Barred Baking Book by Judy Rosenberg.
Provided by Sharon123
Categories Dessert
Time 40m
Yield 24 bars
Number Of Ingredients 14
Steps:
- Preheat oven to 350*F. Lightly grease a 15x10" jelly roll pan with butter or vegetable oil.
- To make cake:.
- Sift the flour, baking soda, and salt together in a small bowl and set aside.
- Using electric mixer on medium high speed, cream the butter, cream cheese, sugar, vanilla, and orange zest together in a medium mixing bowl until light and fluffy, about 2 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula.
- Add the eggs one at a time and beat on medium low speed until each yolk is partially blended, 10 seconds. Scrape the bowl after each addition.
- Now fold in half the dry ingredients with the spatula until partially incorporated, then turn the mixer to low and blend for a few seconds. Repeat with the remaining dry ingredients, blending 10 seconds with the mixer. Finish the mixing by hand with a few broad strokes of the spatula. Spread the batter evenly in the prepared pan.
- Bake until the cake is lightly golden, springs back to the touch, and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Allow the cake to cool completely on a rack while preparing the glaze.
- Place all the ingredients for the glaze in a small bowl and stir heartily with a whisk until blended.
- Pour the glaze over the cake and spread it evenly with a frosting spatula. Allow the glaze to harden 3 to 4 hours before serving. Enjoy!
Nutrition Facts : Calories 233.9, Fat 11.8, SaturatedFat 7.1, Cholesterol 64.6, Sodium 131.2, Carbohydrate 30.1, Fiber 0.2, Sugar 19.8, Protein 2.5
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- In a bowl place the orange juice, zest, eggs, sugar, salt and baking powder. Whisk all ingredients together until mixed
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- Preheat oven to 350F. Line a 9x13” pan with foil or parchment paper and spray with nonstick cooking spray.
- Beat butter with a hand or a stand mixer until creamy, then add the flour, sugar, and salt and beat until a dough forms. (If you’re using a hand mixer it will take extra time.) Press the crust into the bottom of the prepared pan. Bake for 18 minutes.
- A few minutes before the crust comes out of the oven, prepare the filling. Place all filling ingredients into a blender jar and blend until smooth, a few seconds to almost a minute, depending on your blender. You can also do this with a whisk in a large bowl.
- Carefully pour filling over evenly over hot crust. Return to oven and bake until the top is no longer jiggly, about 20-23 minutes. Cool completely before dusting with powdered sugar and slicing into bars.
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- Spiced Orange Olive Oil Cake. Five-spice powder gives this cake a unique warmth that pairs perfectly with orange zest. Slice into a loaf of fragrant, light flavor.
- Gluten-Free Orange Almond Cake with Orange Sauce. "A very nice sponge-like cake that stays moist even after a couple of days," says Buckwheat Queen.
- Mandarin Orange Cake. An easy cake box recipe bursting with vibrant orange flavor. Pudding mix and crushed pineapple help to keep things moist and delicious in this whipped cream-topped confection.
- Orange Cake with Semolina and Almonds. "Semolina and ground almonds give this cake a luxurious weight and the whole oranges provide moisture and a sunny citrus flavor without using any dairy," says recipe creator food fanatic.
- Chocolate Orange Marble Cake. Orange and chocolate are a decadent match made in heaven. Orange liqueur, yogurt, and dark chocolate combine to make a scrumptious swirled cake that guests will rave over.
- Orange Nut Raisin Cake. Juicy, plump raisins and crunchy walnuts dot this buttery, brown cake for a perfectly shareable dessert. Try drizzling with a rum glaze to take it up a notch.
- Orange Pound Cake. All of the richness you'd expect from a pound cake with the delightful tang from orange and sour cream. Each bite is a luxurious mixture of orange sponge and buttery syrup.
- Orange Fluff Cake. Tender, sweet, and packed with citrusy flavor. The lightness of a chiffon cake is irresistible, and the addition of orange makes this fluffy cake recipe an extra-special treat.
- Portokalopita (Greek Orange Phyllo Cake) A unique cake made of torn phyllo dough sheets and a mouthwatering mixture of orange juice, Greek yogurt, and sugar.
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