It's wintertime and we all need something to sip while we cuddle up with our "special someone" during this time. In the winter it's almost mandatory to have oranges in the house, so let's take advantage of them for a toe-curling treat
Ingredients
Freshly grated peel from 1 medium-sized orange
2 tablespoons dark cocoa powder
20 drops (or to taste) liquid stevia (or equivalent sweetener of choice)
1 cup water
1/2 cup heavy cream
Directions
Place the orange peel in a tea filter or mesh ball. Close tightly.
Place all ingredients, including the tea filter or mesh ball, in a small saucepan and heat over medium heat until steaming hot.
Don’t let boil.
Remove the tea filter.
Pour the drink into two heatproof mugs or glasses and serve. You can garnish each serving with whipped cream, grated dark chocolate and/or freshly grated orange peel
Cook's Notes:
- Do NOT remove the orange peel and then try to grate it. It's MUCH easier to hold the whole orange against your grater/zester
- Careful to get only the colored part of the orange peel, the white part is bitter.
Who doesn't love a warm gooey chocolate cake after dinner?
These were so simple. The orange zest and almond meal make these cakes better than the usual flourless chocolate treat....and they are cupcakes. Win - win!! They taste not unlike those foil covered chocolate oranges you see at Christmas that break up into individual slices. One of my very favorite flavors.
The only pain is beating the egg whites to form stiff peaks, so use your mixer (or, if you do them by hand, you get a pass on the cardio at the gym!)
These little beauties were a big hit.
Sunken Chocolate Orange Cakes
Nutrition Facts
Serving Size 54g (about 2 oz) makes 12 cupcakes
Amount Per Serving
Calories 242
Total Fat 23.7g
Saturated Fat 8.3g
Trans Fat 0.0g
Cholesterol 82mg
Sodium 80mg
Total Carbohydrates 7.9g
Dietary Fiber 4.2g
Sugars 0.6g
Protein 5.8g
1 cup almond meal (or blanched almonds)
24 level tbsp cocoa + 8 tbsp vegetable oil (or 8 ounces bittersweet chocolate, chopped and melted)
1/2 cup unsalted butter
4 large eggs, separated
1 cup Granular Splenda, divided
2 teaspoons finely grated orange peel
Preheat oven to 350°F.
If not using almond meal, place almonds in processor. Pulse until nuts are coarsely ground.
Line 12-cup muffin pan with paper liners.
Mix cocoa and oil into chocolate mixture (or melt and cool bittersweet chocolate)
Whisk egg yolks and 3/4 cup Splenda in large bowl until blended. Mix in orange peel, almond flour, and chocolate mixture.
Using electric mixer, beat egg whites and remaining 1/4 cup Splenda in another large bowl until mixture is thick and glossy and peaks form.
Fold egg-white mixture into chocolate mixture in 3 additions, gently FOLDING to maintain lightness.
Divide batter among prepared muffin cups (about 1/3 cup batter in each).
Bake until edges are firm and tops are cracked all over, about 16 minutes for very soft cake or about 22 minutes for firmer cake. Your mileage may vary as all ovens are different.
Serve warm with whipped cream or SF Cool Whip
This stir-fry is a good weekday dinner recipe. It can be made in about the time it takes to make a pot of quinoa to serve with it
Spicy Orange Beef
Nutrition Facts
Serving Size 155g (about 6 oz)
Amount Per Serving
Calories 236
Total Fat 12.1g
Saturated Fat 3.7g
Cholesterol 64mg
Sodium 772mg3
Total Carbohydrates 5.8g
Sugars 2.1g
Protein 24.5g
2 tablespoons vegetable oil
1 pound round steak, cut into thin strips on the diagonal
2 To Go packets Crystal Light Sunrise Classic Orange drink mix
1 clove garlic, minced
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1 cup beef broth
1/4 cup soy sauce
1/4 cup sherry
1/4 cup no sugar added orange marmalade (or apricot jam)
1/2 teaspoon crushed red pepper flakes (or to taste)
In a wok or skillet, heat oil over medium-high heat.
Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.
Return all the beef to the wok.
Stir in garlic, and ginger; stir-fry 1 minute.
In a medium bowl, combine cornstarch, Crystal Light, broth, soy sauce, sherry, marmalade, and red pepper.
Pour this mixture into the beef, stirring constantly.
Bring to a boil over medium heat and cook for 1 minute.
Serve hot over orange quinoa. Garnish with chopped scallions.
