Tangerine Vanilla Dream Cookies

Is your spring taking some time to get here? No worries, bake up some sweet sunshine and smile! ~Amy

Tangerine Vanilla Dream Cookies


1 1/3 cups butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla

2 tsp baking powder
1 tsp coarse salt
3 1/2 cups flour

Additional sugar for rolling

Tangerine Vanilla Buttercream

Sugar crystals


Heat oven to 350 degrees

With an electric mixer, beat butter for 2-3 minutes.
Add sugar, beat until light and fluffy. Another 2-3 minutes.
Add eggs and vanilla, scrape down sides and beat until light and fluffy.
Add baking powder, salt, and flour and mix until just blended. Scoop dough into rounds and roll in sugar to coat. Place at least two inches apart, flatten slightly and bake until lightly browned. Cooking time will vary depending on the size of the dough. Small cookies 10-12 minutes, large 16-18.

Cool completely and frost.

Tangerine Vanilla Buttercream

1/2 cup butter
4 cups confectioners sugar
1/4 cup milk
1/2 tsp Madagascar Bourbon Vanilla
Zest of 1 tangerine or Minneola

Beat butter until smooth, add 2 cups sugar, and milk, and beat again until well mixed. Add in vanilla and mix. Add remaining sugar and beat until light and fluffy. Add tangerine zest and repeat.

Recipes by Amy Richardson


Lindt White Chocolate Chip Orange Ice Cream!

Who doesn’t love the classic taste of a creamsicle straight from the ice cream truck?!? Lindt White Chocolate pieces make for a sophisticated spoonful! ~Amy

Lindt White Chocolate Chip Orange Ice Cream!

3 cups fresh orange juice
2 cups whipped heavy cream
3/4 sugar
1 tsp vanilla
Zest from 1 orange
Dash of salt

1 3.5oz Lindt White Chocolate Bar, coarsely chopped

In a large bowl whisk together orange juice, sugar, vanilla, and salt. Gently stir in whipped cream and orange zest.

Pour into into ice cream and freeze according to manufacturer’s instructions. In the last couple of minutes add chocolate chips. Serve immediately or pour into container and freeze if firmer texture is desired.

Makes 1-1/2 quarts

Recipe by Amy Richardson

Passionfruit, Orange, and Guava Ice Cream!

We’re having a heat wave, a tropical heat wave! Cool down with this traditional taste from the islands! ~Amy

Passionfruit, Orange, and Guava Ice Cream!

2 cups half and half
3/4 cup guava, juice
3/4 cup passionfruit, juice
1/2 cup fresh orange juice
1/3 cup sugar
3/4 tsp vanilla
1/2 a fresh lime, juiced

1 cup fresh pineapple pieces

A few drops coloring if desired, red and yellow

In a blender, place Guava, passionfruit, and orange juice. Add sugar, vanilla, lime juice, and pineapple. Blend on high, until well mixed. Pour into ice cream container, whisk in half and half an freeze according to manufacture’s instructions.

Makes 1 1/2 quarts

Recipe by Amy Richardson

Sunshine Milk Chocolate Orange Cookies


Two of my most favorite cookies in the world come from Ben’s Cookies and Levain Bakery in New York City. I have tried to combine the best qualities of both into this cookie. My family says these are the best cookies yet! I hope you give them a try! ~Amy

Sunshine Milk Chocolate Orange Cookies

1 1/2 cups + 1 tbsp flour
1/2 tsp baking powder
1/2 tsp coarse salt
1/4 tsp baking soda
Stir together and set aside.

1/2 cup cold butter, cut into pieces
1/3 cup +1 tbsp brown sugar
1/4 cup sugar
1 egg, cold
1 tsp vanilla
Zest of 1 orange
1 1/4 cups milk chocolate pieces

With an electric mixer beat. Utter until it comes together, 1-2 minutes.
Add sugars, beat for 3-4 minutes.
Add egg and vanilla, beat until light and fluffy.
Add orange zest.
Add flour mixture and mix until just mixed.
Stir in chocolate pieces.
Scoop and refrigerate covered for 30 minutes on parchment lined sheet.

Heat oven to 375

Bake 1-2inches apart for 12-15 minutes or until lightly browned. Don’t over bake, they will continue to cook as they cool.

Makes 10-12 cookies

Recipe by Amy Richardson

Dark Chocolate Roasted Pistachio Bars


Sometimes you just need chocolate! This decadent, chocolate cookie, with a hint of orange, and salted pistachios, is sure to satisfy! ~ Amy

Dark Chocolate Roasted Pistachio Bars

1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2/3 cup cocoa powder
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp coarse salt
1 cup bittersweet, or semisweet, chocolate pieces
Zest from 1 Orange
Pistachios, coarsely chopped

Preheat oven to 350 degrees

With an electric mixer, beat butter and sugars together until light and fluffy, about 2 minutes.
Add eggs, vanilla and orange zest. Mix until well blended. Add dry ingredients, and mix until just incorporated. Spread evenly into a 13×9 baking pan. Sprinkle with chocolate chips and place in heated oven for 3 minutes. With knife, move through the chocolate pieces and dough to create a marbled effect. Bake for an additional 15-20 minutes or until golden brown. Remove from oven and sprinkle with pistachios.
Cool and cut evenly into bars

Makes 18-24 servings

Recipe by Amy Richardson

Orange Iced Blackberry Breakfast Bars

Orange Iced Blackberry Breakfast Bars

You have got to try these! They are an easy breakfast on the go, after school snack, or even a perfect late night treat. Seriously addicting! I hope you will give these delicious bars a try!

Orange Iced Blackberry Breakfast Bars

3/4 cup flour
3/4 cup bran flakes, crushed
1/2 cup wheat or graham flour
1/2 cup oats
1/4 cup wheat germ
2/3 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda

3/4 cup butter, melted
2 Tbsp Orange Blossom Honey
1 1/2 tsp vanilla

2 cups fresh, or frozen Blackberries
1/4 cup Orange Blossom Honey
1/3 cup orange juice
2 Tbsp cornstarch

1/4 butter, melted
3/4 cup powdered sugar
3 tsp milk
1/2 tsp vanilla
Zest from 1//2 orange

To assemble:
Line a 8×8 baking pan with parchment paper, leaving a slight overhang. Set aside.

In a medium sized saucepan, place blackberries and honey. Cook over medium heat until bubbly. Whisk orange juice and cornstarch together until smooth. Slowly add juice mixture to berries while stirring constantly, until thick. Remove from heat, and set aside.

In a medium sized bowl, using a fork, stir together dry ingredients. In a separate container, stir melted butter, honey, and vanilla together. Add butter mixture to dry ingredients, stirring with fork to lighten.

Press half of crumb mixture into the bottom of prepared pan. Spread blackberry mixture evenly on top. Top with remaining crumb mixture, pressing lightly to finish.

Bake at 350 for 35-40 minutes, or until golden brown. Allow to cool. Cut into equal portions and drizzle with icing.

To make icing, whisk all ingredients until smooth.

Makes 8-12 bars

Recipe by Amy Richardson

Orange Spice Mini Doughnuts

Orange Spice Mini Doughnuts

There is something about cinnamon and oranges that brings me right back to my childhood. So I thought why not put the combination into doughnut form? They are light and delicious and just small enough to eat more then one without feeling guilty!

Orange Spice Mini Doughnuts


1 1/3 cups flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 egg lightly beaten
1/4 cup butter, melted
1/2 cup milk
1/4 sour cream
2 tbsp fresh squeezed orange juice
1/4 tsp vanilla
1/8 tsp cinnamon
Zest from 1/2 an orange

Orange Syrup:
2 tbsp fresh orange juice
2 tbsp sugar

Orange Icing:
4 cups powdered of sugar
1/2 cup butter
2 tbsp milk
2 tbsp orange juice
1/2 tsp vanilla
Zest of 1/2 an orange

Cinnamon and sugar topping:
1/4 cup sugar
1/4-1/2 tsp cinnamon

In a small bowl, make orange syrup by dissolving sugar into orange juice. Set aside.

In a small bowl make topping by mixing together cinnamon and sugar. Set aside.

To make doughnuts:
In a medium sized bowl, whisk together dry ingredients.
In a separate bowl whisk together egg, sour cream, butter, milk, orange juice, vanilla, and cinnamon. Using a hand mixer or by hand add to the dry mixture, and stir until smooth. Stir in zest.

Cook batter according to manufacturers instruction.

To make frosting:
With an electric mixer, beat butter until smooth. Add 2 cups of the powered sugar, milk, orange juice and vanilla. Beat until well mixed. Add remaining sugar and beat until light and fluffy. Mix in orange zest.

Place donuts on a cooling rack. Prick donuts with a few small holes, and brush warm doughnuts with orange syrup.

Frost with orange icing, and sprinkle with cinnamon sugar.

Makes about 28 mini doughnuts

Recipe by Amy Richardson