Baking the day away

If you like cookies with fruit in them and like more “cake-like” cookies I think you will like these! I actually am not a big fan of cakey cookies but these taste so yummy I don’t even mind the consistency. I altered the original recipe so they would not be too sweet. Since I used Craisins that are already sweetened I used less white sugar in the actual dough. I rolled them in sugar for a bit of extra sweetness to balance out the orange flavor. I think they turned out just right, not too orangey, not too sweet. My altered recipe is posted below.

Orange Cranberry Cakey Cookies (adapted from an allrecipes recipe)

INGREDIENTS

• 1/2 cup white sugar for dough plus another 1/2 cup set aside for topping
• 1 cup packed brown sugar
• 1/2 cup butter, softened
• 2 egg
• 1/4 cup and 2 tablespoons orange juice
• 1 teaspoon orange extract
• 2 teaspoons grated orange zest
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups dried cranberries for dough plus another 1/2 cup set aside for topping

DIRECTIONS

1. Preheat oven to 350 degrees. Lightly grease cookie sheets, or line with parchment paper.
2. In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg, orange juice, orange extract, and orange zest. Sift together the flour, baking powder, baking soda, and salt; mix into the orange mixture. Stir in the dried cranberries. Use a medium cookie scoop to scoop and shape each cookie, then roll it in white sugar and stick 3-4 dried cranberries on the top, place 2 inches apart on the prepared cookie sheets.
3. Bake for 8-10 minutes, or until edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.

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Two new recipes

I’m really pushing myself to try new recipes. Not necessarily “out there” recipes of things I never thought I’d try, but some new stuff. Tonight I made orzo for the first time and I broiled something for the first time. Also made my own dressing for the first time…I think. I don’t remember ever making salad dressing before so I’m pretty sure this was a first. It got the blender dirty, I hate cleaning that thing, good thing Tyler has to do the dishes tonight

Teriyaki Chicken Thighs (adapted from Healthy Appetite with Ellie Krieger)

1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry (did not have, so left out)
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs (I used boneless, skinless thighs)
2 teaspoons sesame seeds
Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours. I only marinated for an hour, wish I had done it for longer though.

Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

Orzo Salad (adapted from Everyday Italian with Giada de Laurentis)

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved (I used grape tomatoes)
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves (did not have so I omitted this ingredient)
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat, be careful not to use too much like I did (I dumped it all in instead of measuring out 3/4 of a cup)! I found that the recipe made more dressing than needed. Season the salad, to taste, with salt and pepper, and serve at room temperature.

I’ll definitely make both of these recipes again, I’ll just make sure to marinate the chicken for a few hours and go easy on the dressing for the orzo salad! Overall trying new recipes and new cooking techniques paid off!

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