Orange Breakfast Rolls – The Secret Recipe Club

It’s that time of the month again for The Secret Recipe Club! I was so excited when I opened my email l an saw my assignment this month – The Heritage Cook! Jane has been part of the SRC since the beginning and I’ve seen so many great recipes that she’s shared and so many that have been featured. Jane features traditional and new recipes and since she’s been gluten-free for several years, she has a large amount of GF recipes. I had a hard time narrowing down a recipe and polled my friends on Facebook. It was a tight race between her recipe for baked buffalo chicken wraps, italian hot artichoke dip and orange breakfast rolls with orange frosting glaze. I polled my family and the breakfast rolls won out!

The recipe made a good amount of rolls so I ended up sending them to work with my husband, because I would have eaten them all before he got home from work that day. They’re not overly sweet and have the perfect amount of orange flavor. While these rolls took some time to make, it’s definitely worth it!

Orange Breakfast Roll | Join Us, Pull up a Chair

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Salted Dark Chocolate Mandarin Oranges

Last week, I attended a holiday luncheon at one our offices and needed to bring something along. I needed something that would travel well for an hour and not have to worry about it spilling in the back of my car. I had a couple ideas in mind, but when I saw these over on Pinterest, I knew I had to make them! They are so easy, but oh so good! Some of my coworkers were a little hestiant to try them, but soon realized what a sweet treat they were.

My daughter and husband loved them too and kept trying to steal a piece off the tray as the chocolate was cooling. Such thieves! 🙂 Don’t worry, I indulged too when the smaller pieces fell right into the chocolate…I mean what was I supposed to do!?

Salted Dark Chocolate Mandarin Oranges | Join Us, Pull up a Chair
8 mandarin oranges, peeled and separated
package of dark chocolate melting wafers (or milk chocolate)
fleur de sel

Melt the chocolate according to the package. I used my microwave to melt it in a glass measuring cup. Dip each orange segment into the chocolate and shake to remove any excess. Place on a parchment covered baking sheet and sprinkle with a little salt.

Refrigerate for at least 2 hours to let the chocolate hard. Store in an air tight container or devour immediately.

Orange Pull Apart Bread – The Secret Recipe Club

It’s the second Monday of the month and you know what that means!!! It’s Secret Recipe Club reveal day for my group. This month I was assigned, The Tasty Cheapskate – where tasty and cheap eat together. Jean has a great concept for her blog, eating delicious foods for cheap. All of her posts have cost breakdown and it was interesting to see how the prices of items have changed in the past three years. I chose a recipe, Orange Pull Apart Bread, that Jean made in October 2011. She noted the cost of an orange was 33 cents, I paid $1 for an orange to make this recipe…crazy!

I have seen pull apart breads all over Pinterest but haven’t tried one yet because when I read the instructions, it seemed daunting…until I saw this post. Jean had step by step instructions and the fear was gone. I knew I couldn’t mess it up with all the photos she provided….well, except that I rolled my dough a little too thin! It still worked out well and I ended up with thinner pieces of bread to nibble on. I think the next time I’ll try it, I’ll frost it with a cream cheese frosting, a la orange cinnamon rolls I used to eat growing up as a kid.

1/3 cup milk
1/4 cup unsalted butter
1/4 cup water
1/4 cup sugar
1 packet of quick-rise yeast
1 1/2 tsp vanilla
2 eggs
2 3/4 – 3 cups flour
1/2 cup sugar mixed with zest of one orange
1/4 cup unsalted butter, melted
Heat the milk to melt the butter and then add in the water into a bowl of a stand mixer. The liquid should be warm but not too hot. Add in the sugar and yeast. Once you start smelling the yeast, add in the eggs and vanilla. Mix together. 
Add in 1 cup of flour and mix on slow with a dough hook. Add in another cup of flour and mix. At this point, my dough was really wet, so I ended up using almost 3 1/2 cups of flour until my dough was no longer sticky. Knead the dough until it forms into a ball. The dough is different than regular dough that I’m used it, it’s more oily, but that is because it is a richer dough. Once the dough has formed into a ball, allow to rise until its doubled in sized. I use the proof setting on my oven (LOVE), and it took about an hour. 
Grease a loaf pan with non-stick cooking spray and set aside. Once the dough has risen, punch it down and turn out onto a floured counter. Roll into a 12 x 20 inch rectangle, about 1/4 inch thick. Take the melted butter and spread it all over the dough. Sprinkle the orange sugar all over the buttered dough. 
Using a pizza cutter, cut the dough into 5 strips from the short side. Stack the slices and then slice the long piece into 6 squares. Stack all these pieces together, cut side up and place them in the greased loaf pan. Allow to rise again until the dough is to the top of the pan or slightly above. 
Bake at 350 degrees for 30-35 minutes until the top becomes golden brown. Allow to cool in the pan and then transfer to plate where you get to pull apart slices of delicious orange bread. 

Cranberry Orange Muffins

Cranberry and orange always remind me of the holidays and these muffins didn’t disappoint! I made a few changes from the original recipe but they turned out perfect. Madeline loved them but Cooper wasn’t too impressed with them – I’m thinking the tartness from the cranberries turned him off. I’m planning to use this same recipe to make mini loaves of bread as gifts. They’ll make the perfect afternoon snack!

1 cup all purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh cranberries
1 egg
3/4 cup orange juice
1/4 cup melted coconut oil
1 Tbsp grated orange zest

Preheat your oven to 400 degrees. Line a muffin tin with paper liners and set aside.

In a large bowl, combine the flours, sugar, baking powder, baking soda and salt. Add in the cranberries an stir. In small bowl, combine the melted coconut oil, orange juice, egg and orange zest. Pour the wet mixture into the dry and combine just until moistened.

Spoon the batter into the muffin tins until they are 3/4 full. Bake for 15 to 20 minutes until the tops are lightly browned. Enjoy them warm from the oven or at room temperature.

Recipe slightly adapted from: Joyful Healthy Eats