Orange Flower Cookies Dipped in Chocolate Ganache

Cookies

1 c. Softened Butter
3/4 c. Superfine Sugar (Caster Sugar)
Zest of 1 Orange
1 Egg Yolk (Beaten)
2t. Orange Juice (Simply Orange® Recommended)
2 1/2 c. All-Purpose Flour
1t. Ground Ginger
Pinch of Sea Salt

Plastic Wrap
Baking Sheet Pan
Parchment Paper
Wax Paper
Rolling Pin
Flower-shaped Cookie cutter

1. In a large bowl combine butter, sugar & orange zest – Mix thoroughly
2. Beat in egg yolk & orange juice
3. Sift flour, ginger, & salt – Mix all ingredients to combine
4. Form dough into a ball & wrap with plastic wrap – Chill in refrigerator for 45 minutes
5. Preheat oven to 375° F
6. Line cookie sheet pan with parchment paper
7. Unwrap dough and roll out between 2 sheets of Parchment paper (or Wax Paper) – 1/2″ thick
8. Using your favorite flower-shaped cookie cutter, cut out the cookie shapes and place onto prepared baking sheets (Space at least 2 inches apart).
9. Bake for 10 minutes (until edges are light golden)
10. Let cool on cookie sheet for 5-10 minutes, the remove carefully to a rack to cool completely

Chocolate Ganache

7 oz. Semi-Sweet or Dark Chocolate Chips
3/4 c. Heavy Cream

Directions:

1. Place chocolate Chips into a medium sized bowl
2. In small sauce pan, heat creamon medium-high to almost boiling (NOTE: Keep an eye on the cream! If the cream is allowed to come to full boil it will overflow!)
3. Pour cream over chocolate chips and wisk together till smooth.
4. Dip cookies half way, into ganache and place on wax paper, till the chocolate cools.

Hope you enjoy!!!

                          

Happy New Year!

Lavender Muffins

Muffins

1 Large Baking Apple, peeled, cored, sliced thin
3T. Water
1c. All-purpose Flour
1t. Baking Powder
1t. Baking Soda
Pinch of Salt
4T. Butter
4T. Superfine Sugar
1 Large Egg (beaten)
1/2 t. Vanilla Bean Paste (Extract can be substituted)
1T. Dried Lavender Flowers (make sure you get your flowers from a food safe source)

12 Standard baking cups/ Standard muffin pan

Directions:

1. Preheat oven to 325° F
2. Place sliced apple and water in pan, bring to boil. Reduce heat and cover pan, let simmer for 15-20 minutes stirring occasionally, until water has absorbed. Remove from heat , once cool, move to food processor and process till smooth
3. In separate large bowl- cream together butter and sugar
4. Mix egg, vanilla, apple, and lavender. Add this mixture gently to the flour mixture.
5. Do not over stir, it’s ok if you find it a little lumpy
6. Divide batter evenly into the muffin cups (should be about 2/3 full)
7. Bake for 20 minutes or till risen and lightly golden

Frosting

1c. (Scant) Powdered Sugar
1T. Dried Lavender Flowers
1T. Light Corn Syrup
1-2T. Milk

Directions:

1. The day before you make the muffins prep the frosting- mix sugar with the lavender flowers, cover with plastic wrap and let rest for at least 24 hours.
2. Finish prepping the frosting- sift sugar/lavender mixture – removing all flowers- discard flowers.
3. Mix in glucose and enough milk till till frosting is easy to spread.
4. Cover with plastic wrap till ready to use.
5. Once the muffins are cooled, drizzle the frosting over each muffin evenly

Enjoy!

                          

Rocky Road Muffins

Ingredients:

Directions:

1. Preheat oven to 375° F
2. Line muffin pan with baking cups
3. Melt butter, set aside
4. Sift Flour, Cocoa Powder & Baking Powder into large bowl
5. Mix in Sugar, Chocolate Chips, Marshmallows & Almonds
6. In a separate bowl, whisk together cooled Butter, Egg & Milk
7. Carefully mix Butter mixture into the Flour mixture (batter will be stiff)
8. Divide batter equally between the 12 Baking Cups
9.  Bake for 20-25 minutes, cool in pan for 5 minutes, then remove & Enjoy!