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Oranges and chocolate

October 20, 2010

This is the last orange recipe for a while…..I promise!  I managed to zest and juice the last 5 big ones and came up with this cookie recipe.

2 cups freshly squeezed orange juice (5 large oranges)

5 tbsp orange zest

2 cups oats

3/4 cups brown sugar

1/2 cup canola oil (butter next time)

1 tbsp vanilla

1/2 tsp nutmeg

1 tsp vanilla

1 1/2 cups white flour (cause I ran out of whole wheat:))

1/2 cup ground flax

1/2 cup wheat germ

1/2 cup chopped walnuts

Bring orange juice and zest to a boil.  Remove from the heat and stir in 2 cups of oats. Let sit for 10 min and then stir in sugar, oil and vanilla.   In a large bowl combine the rest of the ingredients and then add oat mixture and stir just until combined (do not over stir).    On a parchment lined cookie sheet drop large tablespoons of cookie dough about 1 inch apart and bake at 350 until brown (about 12 min).

These are soft, light and moist little cookies considering how little fat they have.  The orange is definitely the prominent flavor here and I’m thinkin a little chocolate dip might be cool.

Chocolate Sauce

My friend John Sepa sent me this recipe from an article he ripped out of the newspaper.  John revised the recipe by using 1/2 cup splenda in place of all the sugar and he was pleased with the outcome (I always love getting recipes from friends:)).   and by the way John, I found the recipe online as well here.  This is how I did it….

1 cup good quality cocoa powder (it’s worth getting the good stuff here)

1/2 cup plus 2 tbsp splenda

1 1/2 cups boiling water

1 vanilla bean (scraped)

1 tsp pure vanilla

1 tsp salt

1 tbsp orange zest

Add cocoa powder (I didn’t sift it), splenda, orange rind  and boiling water to sauce pan and stir continuously over a low heat until thickened.  Remove from the heat and add scraped vanilla bean along with the pod.

Now add the vanilla essence and salt.   Whisk again until smooth and let cool. Fish out the vanilla pods and discard.   As you can see I didn’t bother with any of the straining and sifting and honestly I think that recipes sometimes make being in the kitchen more difficult than necessary.  I avoid any steps that seem unnecessary and unless I’m cooking for the Queen or Oprah, I skip whatever I can.

This is some SerIouS chocolate flavor and in my opinion unless you’re a professional, use with extreme caution! I could take it or leave it (I know, I know….and remember I also like fruit cake) and this was bitter for me but the chocolate freak in the house loved it and said it reminded him of melted Orange Lindt bars.   Now my challenge is using this stuff up cause it made a lot!  Thanks again John!

Here’s one way……

Any other ideas?    and remember if you’d like to share a recipe or even seemichellecook a recipe that you would like healthed up a bit then just let me know!    I’ll do my best  :)

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