Orange Crunch Cookies Food

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ORANGE CRUNCH CAKE



Orange Crunch Cake image

A yellow cake loaded with citrus flavor and with a crunch layer baked right in.

Provided by JPECK

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h

Yield 10

Number Of Ingredients 15

1 cup graham cracker crumbs
½ cup brown sugar
½ cup chopped walnuts
½ cup butter, softened
1 (18.25 ounce) package yellow cake mix
½ cup water
½ cup orange juice
⅓ cup vegetable oil
3 eggs
2 tablespoons grated orange zest
1 (16 ounce) can prepared vanilla frosting
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons grated orange zest
1 teaspoon grated lemon zest
1 (11 ounce) can mandarin oranges, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.
  • In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.
  • To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.

Nutrition Facts : Calories 772.5 calories, Carbohydrate 93.9 g, Cholesterol 81.2 mg, Fat 41.7 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 15.2 g, Sodium 606 mg, Sugar 65 g

ORANGE CREAM CRUNCH



Orange Cream Crunch image

Two layers of crushed chocolate cookies encase a filling of cream cheese, whipped topping and orange juice in these dreamy dessert parfaits.

Provided by My Food and Family

Categories     Home

Time 2h25m

Yield 6 servings

Number Of Ingredients 9

18 chocolate wafer cookies, finely crushed (about 1 cup)
1 env. KNOX Unflavored Gelatine
1/2 cup orange juice
1/2 tsp. grated orange zest
1 cup hot milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping, divided

Steps:

  • Spoon 1/2 cup of the wafer crumbs evenly into 6 (8-oz.) parfait glasses; set aside.
  • Sprinkle gelatine over juice in blender container; let stand 1 min. Add orange zest and milk; cover. Blend on low speed 2 min. or until gelatine is completely dissolved. Add cream cheese, sugar and vanilla; cover. Blend on high speed until well blended. Add 1 cup of the whipped topping; cover and pulse just until blended.
  • Pour evenly over crumbs in parfait glasses; top with the remaining wafer crumbs. Refrigerate 2 hours or until firm. Serve topped with remaining 1/2 cup whipped topping. Store leftover desserts in refrigerator.

Nutrition Facts : Calories 360, Fat 20 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 45 mg, Sodium 300 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 30 g, Protein 6 g

CHOCOLATE ORANGE CRUNCH TRUFFLES



Chocolate Orange Crunch Truffles image

Provided by Food Network

Categories     dessert

Yield 18 candies

Number Of Ingredients 4

4 oz. bittersweet chocolate, broken into small pieces
2 tbsps. heavy cream
1/3 cup Smucker's® Simply Fruit® Orange Marmalade Spreadable Fruit
1 cup puffed rice cereal

Steps:

  • LINE a baking sheet with waxed paper. Place the chocolate and cream in a small saucepan over low heat. Carefully melt the chocolate, stirring to blend with cream. Remove from heat and stir in marmalade. Mix until blended; fold in rice cereal. Spoon mixture by tablespoonfuls onto baking sheet.
  • CHILL truffles in refrigerator for several hours or overnight. Place each truffle in a small decorative paper cup.

ORANGE CRUNCH COOKIES



Orange Crunch Cookies image

Make and share this Orange Crunch Cookies recipe from Food.com.

Provided by spatchcock

Categories     Drop Cookies

Time 20m

Yield 24 cookies

Number Of Ingredients 13

1 1/2 cups quick oats (I'd probably use whole oats instead, but that may mess up the "crunch" factor)
3/4 cup whole wheat flour
3/4 cup white flour
1 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon salt
3/4 cup raisins
1 cup sliced almonds
1/2 cup oil
1/2 cup honey
1/2 cup orange juice
1 orange, zest of, finely grated
1 teaspoon vanilla

Steps:

  • Mix oats, flours, baking powder, ginger, and salt in a medium-sized mixing bowl.
  • Add remaining ingredients and mix well; place spoonfuls on a greased baking sheet.
  • Use spoon to flatten each one to about ½ an inch thick.
  • Bake at 350 degrees for 10 minutes or until edges start to brown.
  • Remove to cooling racks.

Nutrition Facts : Calories 146.9, Fat 7, SaturatedFat 0.9, Sodium 65, Carbohydrate 19.9, Fiber 1.7, Sugar 9.2, Protein 2.8

CITRUS CRINKLE COOKIES



Citrus Crinkle Cookies image

These soft-and-chewy cookies are positively bursting with bright citrus flavor. We created this versatile recipe to highlight whatever citrus fruit you like the best-try tart lemon, zesty lime or sweet orange. A few drops of food coloring add a vibrant visual cue. These cookies are equally festive during the summer or winter months.

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield 24 cookies

Number Of Ingredients 11

2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons finely grated citrus zest (lemon, lime or orange) plus 3 tablespoons juice
4 to 6 drops yellow, green or orange gel food coloring
1/2 cup confectioners' sugar

Steps:

  • Whisk together the flour, baking powder and salt in a medium bowl.
  • Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
  • Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
  • Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
  • Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
  • Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

ORANGE CRUNCH ICING



Orange Crunch Icing image

Although this icing can add a nice touch to any chocolate or vanilla cake, it is especially suited for topping the recipe #307692 posted here on Zaar. This recipe comes from The Complete Baking Cookbook (2007).

Provided by Sydney Mike

Categories     Dessert

Time 55m

Yield 2 1/2 cups

Number Of Ingredients 7

1 1/2 cups granulated sugar, divided
6 tablespoons water
2 eggs
1 cup unsalted butter, softened
1 tablespoon orange zest, minced
2 cups almonds, sliced, toasted
1 egg white, beaten

Steps:

  • In a saucepan over medium heat, cook 1 cup of the sugar and water, stirring until sugar dissolves, then boil gently, without stirring, util temperature reaches 242 degrees F on a thermometer. Be sure to check to see that sugar granules are not clinging to sides of pan. If they are, gently brush off with a wet pastry brush.
  • Meanwhile, in a mixing bowl & with mixer on high speed, beat eggs just until foamy.
  • Remove sugar syrup from heat, reduce mixer speed to low & gradually pour syrup in a steady stream into the beaten eggs. DO NOT POUR SYRUP ONTO BEATERS, as this will spray sugar onto sides of bowl & it will harden.
  • After all sugar mixture has been added, increase speed to high & beat until mixture cools to room temperature, about 20 minutes. You can test this by touching bottom half of bowl.
  • With mixer running, add butter, a few pieces at a time, whipping until butter is incorporated & buttercream is fluffy & creamy, about 4 minutes.
  • Fold in orange zest by hand, then set aside.
  • Meanwhile, preheat oven to 350 degrees F.
  • In a bowl, combine almonds, egg white & remaining 1/2 cup sugar, then toss to coat evenly.
  • Spread onto prepared baking sheet in a single layer.
  • Bake in preheated oven until golden, about 8-10 minutes, stirring almonds once or twice to bake evenly.
  • Let cool completely, then fold into orange buttercream.

Nutrition Facts : Calories 1838.7, Fat 134.9, SaturatedFat 52.3, Cholesterol 344, Sodium 465.3, Carbohydrate 144.4, Fiber 12.3, Sugar 125.5, Protein 30.5

BLUEBERRY-ORANGE CRUNCH COOKIES



Blueberry-Orange Crunch Cookies image

Provided by My Food and Family

Categories     Home

Time 32m

Yield Makes 15 servings, 2 cookies each.

Number Of Ingredients 7

1/2 cup (1 stick) butter, softened
1-1/2 cups firmly packed brown sugar
1 egg
1 tsp. grated orange zest
1 cup flour
1 tsp. baking powder
2 cups whole grain cereal flakes with blueberries

Steps:

  • Preheat oven to 350°F. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and orange zest; beat until well blended. Add flour and baking powder; mix well. Gently stir in cereal.
  • Drop level tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
  • Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 2 min. before removing to wire racks to cool completely. Store in tightly covered container at room temperature.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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