Tag Archives: Orange

Orange Cranberry Oatmeal Cookies: aka Jason Cookies

10 Jul

I really like oatmeal cookies in general. With raisins, with butterscotch chips, chocolate and coconut, the possibilities are endless. When our friend Jason said one day after church that he liked orange cranberry muffins and wondered if you could make those flavors in an oatmeal cookie I said to myself, “Challenge accepted!” So, here they are Chewy Orange Cranberry Oatmeal Cookies or the Jason Cookie.

Chewy Orange Cranberry Oatmeal Cookies

Adapted from Smitten Kitchen’s Thick and Chewy Oatmeal Raisin Cookies

Makes about 3 dozen

1 cup butter
1 1/3 cup brown sugar
1/2 cup apple sauce
1 teaspoon vanilla
1 teaspoon orange juice
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
3 cups oats (not the quick cook kind)
1 cup cranberries
the zest of an orange

  • To make the cookies start by creaming together the butter and brown sugar until they’re nice and fluffy. Add the apple sauce, vanilla and orange juice and mix well.
  • In a separate bowl whisk the flour, baking soda, salt, cinnamon, ginger and orange zest together.
  • Slowly add these dry ingredients to the wet until just combined. I then folded in the oats and cranberries by hand.
  • Refrigerate the dough for at least an hour.
  • When ready to bake, pre-heat the oven to 350 degrees F.  I used a little less then 2 Tablespoons of dough for each cookie and baked them for 12 – 15 minutes.  The edge should be a little brown, but the top still light.

I love the combination of orange, cranberry and a hint of ginger.  I hope you enjoy them too!

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Orange Marmalade Muffins

7 Apr

Earlier in the year my uncle sent me two delicious jars of orange marmalade he made from the oranges that grow in his yard. It’s great on scones and toast but I was trying to think of some other ways I could use it when I found this recipe. I had never thought to put the marmalade in the muffins! It is a delicious combination and they are fast and easy to throw together. I’m pretty sure you could also swap out the marmalade for other preserves if you have a surplus sitting around this summer and they would taste great too.

Marmalade Muffins
(Makes 12)

Adopted from Poppytalk

3/4 cup all purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 tsp powdered ginger
1/2 teaspoon salt
3/4 cup milk (I used almond milk)
1/4 cup coconut oil
2 tsp vanilla
1/4 cup apple sauce
1/4 cup honey
1/2 cup marmalade or jam

Pre heat your oven to 375F and grease your muffin tins or line them. Whisk together all of the dry ingredients in a bowl. In a separate bowl add the milk, oil, vanilla, apple sauce, and honey and mix until well combined. Add the dry ingredients to the wet and stir until just combined, no more, so that the muffins stay tender. Gently swirl the marmalade into the batter and then fill your muffin tins. Bake until the muffins are just lightly golden on top, about 20 minutes. When the muffins have cool enough to handle take them out of the tins and let them cool the rest of the way on wire racks. Enjoy with a cup of tea and have a delicious breakfast!

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