Orange Chocolate Crisps Food

ORANGE CRISPS

Steps:

• Position racks in upper and lower thirds of oven; preheat to 300°F.
• Coat 2 large baking sheets with cooking spray.
• Mix flour, sugar, butter, orange zest, orange juice and vanilla in a medium bowl until smooth.
• Spread 1 tablespoon of batter into a 2 1/2-inch circle on the prepared baking sheet.
• Repeat with the remaining batter, making 6 cookies per baking sheet, spacing them about 4 inches apart.
• Bake the cookies until lightly browned around the edges, switching the pans back to front and top to bottom once halfway through, 16 to 18 minutes.
• Immediately and carefully transfer the cookies from the pan to a wire rack using a thin metal spatula. Let cool completely.

ORANGE CHOCOLATE MELTAWAYS

Steps:

• Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken. , Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. , Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator.

ORANGE CHOCOLATE CHIP BREAD

Steps:

• Preheat the oven to 350 degrees F & grease an 8"x4" loaf pan.
• In a small bowl, combine orange zest, orange juice & boiling water & let stand for 10 minutes.
• Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, baking soda & salt.
• In another bowl, beat together the egg, butter & vanilla, then when the OJ mixture is ready, add that to this mixture, before stirring this mixture into the flour mixture just until moistened.
• Fold in the chocolate chips, then pour into the prepared loaf pan & bake 55-65 minutes or until a toothpick inserted near the center comes out clean.
• Cool in the pan on a wire rack for 10 minutes before removing the loaf from the pan & putting it upright on the wire rack.

ORANGE CHOCOLATE CHIP BREAD

Steps:

• Place orange zest in a small bowl. Pour juice in a measuring cup; add enough boiling water to measure 1 cup. Pour over orange zest; let stand for 10 minutes. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, butter, vanilla and reserved orange mixture. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

ORANGE SHORTBREAD COOKIES WITH CHOCOLATE CHIPS

Steps:

• Position rack in center of oven; preheat to 350°F. Butter and flour large baking sheet. Whisk first 3 ingredients in medium bowl. Beat butter, sugar, orange peel, and orange extract in large bowl until fluffy. Beat in yolk, then cream. Add flour mixture; beat until dough comes together in moist clumps. Stir in chocolate chips.
• Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart. Using moistened fingertips, flatten each to 1/2-inch-thick round. Bake cookies until golden, about 18 minutes. Transfer to rack; cool. (Can be made 3 days ahead. Store airtight at room temperature.)

ORANGE CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in chocolate chips. In another bowl, mix milk, orange zest and extract until blended; stir into flour mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half. Pat each portion into an 8-in. circle. Cut each into 8 wedges. Place wedges on a greased baking sheet., In a small bowl, mix sugar and cinnamon. Lightly brush scones with cream; sprinkle with cinnamon-sugar mixture. Bake 15-17 minutes or until golden brown. Serve warm.