Frozen Orange Mousse Torte with Berry Sauce

I get enthused about certain recipes and make them with frequency until they’re no longer interesting and they fall off my repertoire. But this recipe has endured more than 10 years of entertaining.
It’s one of my absolute favorite desserts because:

  •  everyone loves it
  • can be made days in advance
  • gluten-free
  • can double recipe for a large dinner party (24 guests). I cut modest size servings and can serve 12 per torte
Frozen Orange Mousse Torte
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Servings
12 - 16 servings
Servings
12 - 16 servings
Frozen Orange Mousse Torte
Print Recipe
Servings
12 - 16 servings
Servings
12 - 16 servings
Ingredients
Make Crust
Make Berry Sauce
Make Mousse
Adjust servings: servings
Units:
Instructions
Make Crust
  1. Preheat oven to 350°F.
  2. Blend first 4 ingredients in processor until almonds are coarsely chopped.
  3. Add melted butter and blend until moist crumbs form. Using a square of parchment paper, press almond mixture onto bottom (not sides) of 9-inch-diameter spring-form pan.
  4. Bake crust until golden, about 8 minutes.
  5. Chill while preparing mousse.
  6. Can be prepared a week or two before, covered and frozen.
Make Berry Sauce
  1. Place berries, sugar and orange juice in a medium saucepan.
  2. Bring to a boil, turn down to simmer and cook about 10 minutes. Cool.
  3. Purée berry mixture in processor. Strain through sieve set over bowl, pressing on solids.
  4. Mix in orange juice and peel. Cover and refrigerate until cold.
  5. Can be made the weekend before. Keep refrigerated.
Make Mousse
  1. Whisk orange juice, sugar and egg yolks in a medium metal bowl.
  2. Set bowl over saucepan of simmering water (the bowl should not to touch the water). Whisk until candy thermometer registers 170°F, about 5 – 6 minutes.
  3. Remove bowl from over water. Using electric mixer, beat yolk mixture until cool and thick, about 6 - 8 minutes. Carefully mix in 1 cup plain Greek yogurt. Beat in Grand Marnier.
  4. In a separate bowl, beat 1 cup cream and orange peel in bowl until stiff. Fold cream into yolk mixture. Pour mousse into crust.
  5. OPTIONAL: Beat 1/3 whipping cream until stiff. Spoon whipped cream into pastry bag fitted with medium star tip. Pipe cream around top edge of torte. Cover spring form pan and freeze overnight. *
Serve
  1. Cut around pan sides to loosen torte. Release pan sides.
  2. Cut torte into wedges.
  3. Pour a couple spoonfuls of Berry Sauce on each wedge and serve.
Recipe Notes

*Note: Frozen torte can be made a week or a few days before. Cover springform pan tightly with cling wrap.

Modified from:

Epicurious: Frozen Mousse Orange Torte with Boysenberry Sauce

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Orange Marmalade Cookies

In our garden in Cochabamba is a magical orange tree. Magical because of the astonishing amount of fruit it produces, magical because of the intense vivid flavor of not only the juice but also the peel. These oranges make the most amazing orange marmalade, I can taste the sunshine in every bite.

When I bring back a jar of that marvelous homegrown, home-made orange marmalade to Houston, it is too precious to use in these cookies. But the cookies are also so delicious that I use store bought orange marmalade to make them. When our Cochabamba marmalade is gone, these cookies are a flavor from home.

Variations

  • For an extra-special treat, I dip the cookies (baked and cooled) in chocolate. I melt about 4 ounces semi-sweet chocolate with 1 tablespoons of butter or cream. Place the cookies on a silpat or well-buttered cookie sheet until the chocolate hardens.
  • Or add chocolate chunks into the batter
Orange Marmalade Drops
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Servings
36 - 40 cookies
Servings
36 - 40 cookies
Orange Marmalade Drops
Print Recipe
Servings
36 - 40 cookies
Servings
36 - 40 cookies
Ingredients
Adjust servings: cookies
Units:
Instructions
  1. Preheat oven to 350. Grease cookie sheets.
  2. Beat butter until soft, gradually add sugar beating until light and creamy.
  3. Mix in eggs until creamy, add marmalade and mix just until blended together.
  4. Sift flour with baking powder. Stir sifted ingredients into butter mixture.
  5. Drop the batter from a teaspoon onto a greased cookie sheet.
  6. Bake about 8 minutes.
  7. If using chocolate, once the cookies are completely cool, melt chocolate with 1 tablespoon butter or coconut oil. Dip cookies in melted chocolate and place on a silpat until chocolate is solid.
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Spinach Pancakes

These pancakes from weelicious are yummy and fun. Move over green eggs and ham! I always love an opportunity to punch up the nutrition in breakfast and this is a perfect example. I also love tempting kids to eat something they might not otherwise want to. So without hinting at the reason for the green, I simply made them for brunch on a St. Patrick weekend and everyone, even the littlest guest, all of 18 months, ate their fill.

Because I usually don’t have buttermilk, I mix 1 cup milk with 1 tablespoon apple cider vinegar (or white wine vinegar) and let it sit 10 – 15 minutes before making the recipe.

 

Spinach Pancakes
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Spinach Pancakes
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Ingredients
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Units:
Instructions
  1. In a blender, combine the spinach, buttermilk, egg, and oil and blend
  2. until smooth.
  3. In a separate bowl, whisk together the remaining ingredients.
  4. Mix the wet ingredients into the dry ingredients until just combined.
  5. Heat a large pan or griddle over medium heat and grease with butter or expeller-pressed canola oil.
  6. Pour about 1 tablespoon of the pancake mixture onto the griddle, cook about two minutes.
  7. Flip the pancakes and cook for one minute longer and serve.
Recipe Notes

Modified from Weelicious.com: Spinach Pancakes

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Chocolate Coconut Macaroons

Absolutely spectacularly chocolaty, crispy on the outside, somewhat gooey-chewy inside. One of my all-time favorite cookie recipes. Gluten-free too.
Active Time: 10 min
Total Time: 50 minutes

Chocolate Coconut Macaroons
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Servings Prep Time
30 cookies 10 minutes
Cook Time
40 minutes
Servings Prep Time
30 cookies 10 minutes
Cook Time
40 minutes
Chocolate Coconut Macaroons
Print Recipe
Servings Prep Time
30 cookies 10 minutes
Cook Time
40 minutes
Servings Prep Time
30 cookies 10 minutes
Cook Time
40 minutes
Ingredients
Adjust servings: cookies
Units:
Instructions
  1. Preheat oven to 300°F. Line 2 large rimmed baking sheets with parchment paper.
  2. Place 1 cup chocolate chips in microwave-safe bowl; microwave on low setting at 30 second intervals, stirring occasionally, until chocolate is melted. Cool slightly.
  3. Using electric mixer beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy.
  4. Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate chips.
  5. Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1 1/2 inches apart.
  6. Bake cookies 10 minutes. Reverse sheets. Bake until tops are dry and cracked.
Recipe Notes

Modified from Epicurious: Chocolate Coconut Macaroons

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Apple Cranberry Crisp

Fruit crisps are one of my favorite desserts, bursting with lovely bites of berries, peaches, or whatever the fruit may be. Generally associated with summer, this crips takes us into fall with the bright, tartness of cranberries.

Apple Cranberry Crisp
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Servings
8
Servings
8
Apple Cranberry Crisp
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Servings
8
Servings
8
Ingredients
Adjust servings:
Units:
Instructions
  1. Preheat oven to 375°F. Butter 8x8x2-inch glass baking dish.
  2. In a bowl mix brown sugar, oats, flour, 1 teaspoons cinnamon, 1 teaspooon cardamon and 1/2 teaspoon nutmeg.
  3. Add butter, pressing with a fork until it resembles crumbs. Mix in chopped pecans.
  4. In another bowl toss apples, cranberries, 1/4 cup sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg.
  5. Transfer apple mixture to prepared baking dish. Sprinkle topping over. Bake 45 – 50 minutes until apples are tender, and topping is crisp.
Recipe Notes

Serving suggestions

1. For a special treat, serve warm with a scoop of vanilla ice cream

2. Serve at room temperature with a dollop of plain Greek yogurt (first mixed with honey to taste)

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Orange and Pineapple Medley with Mint

Simple and fresh, it dresses up a table and makes taste buds happy.
This recipe is part of Father’s Day (or anytime) Brunch menu.

It can easily become dessert with a scoop of orange or mango sorbet and a dollop of whipped coconut cream

Orange and Pineapple Medley with Mint
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Orange and Pineapple Medley with Mint
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Ingredients
Adjust servings:
Units:
Instructions
  1. Cut oranges into bite-size cubes.
  2. Cut pineapple into bites-size cubes.
  3. Mix all ingredients in a bowl and chill at least one hour.
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Very Blueberry Scones

Loaded with blueberries, these buttery scones are one of our all-time family favorites. If fresh blueberries are not in season, frozen blueberries work just as well, and even dried blueberries.
Raspberries or blackberries could be used instead.

Very Blueberry Scones
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Servings
8 servings
Servings
8 servings
Very Blueberry Scones
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Servings
8 servings
Servings
8 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper.
  2. In a large bowl mix whole-wheat flour, all-purpose flour, baking powder, ginger and sugar.
  3. Add butter pieces, mash into flour with fork and then using fingertips, rub in chilled butter until pieces are size of small peas.
  4. Mix 1 cup buttermilk and lemon zest. Pour buttermilk mixture into dry ingredients and stir just until milk is blended in (it will be thick and somewhat sticky).
  5. Add blueberries and gently fold in; not all blueberries will get fully mixed in.
  6. Transfer dough to a floured work surface and divide dough in half. Form each half into a flat disc, then cut each disk into 6 wedges.
  7. Transfer scones to prepared baking sheet, spacing 1 inch apart. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.
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Mango Yogurt Mousse

Creamy, luscious, every bite is savored. It’s one of my favorite recipes for summer time dinner parties; it’s easy to double or triple the recipe and serve in acrylic cups. And I always get requests for the recipe.

Mango has a fascinating history and is rich in nutrients.

[su_expanding_quote_web alignment=”full” source_site=”Organic Facts” source_url=”https://www.organicfacts.net/health-benefits/fruit/mango.html” full_quote=”Mango originated in Burma and eastern India almost 4,000 years ago. Many stories in Indian mythology include the mention of the mango plant, and Lord Buddha is said to have often meditated in a mango grove. Mango cultivation first spread to Malaysia, eastern Asia and eastern Africa and was finally introduced to California around 1880. Mangoes were introduced to Africa and Brazil by Portuguese explorers, while mango cultivation started in Hawaii and Florida around the 19th century. They are an excellent source of dietary fiber and vitamin B6, as well as a good source of vitamin A and vitamin C. Mangoes are rich in minerals like potassium, magnesium and copper, and they are one of the best sources of quercetin, betacarotene, and astragalin. These powerful antioxidants have the power to neutralize free radicals throughout the body. Ailments like heart disease, premature aging, cancer and degenerative diseases are due to these free radicals that damage the cells.” short_quote=”Mangoes are rich in minerals like potassium, magnesium and copper, and they are one of the best sources of quercetin, betacarotene, and astragalin. These powerful antioxidants have the power to neutralize free radicals throughout the body”]
Mango Yogurt Mousse
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Servings
4 servings
Servings
4 servings
Mango Yogurt Mousse
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved.
  2. Peel, pit and cut mangoes into bite-size pieces.
  3. Place 2 cups of mango pieces in blender; add sugar, vanilla, and the gelatin mixture. Blend well. Reserve the remaining mango for later.
  4. Transfer the blended mixture to a bowl and stir in the yogurt.
  5. In a chilled bowl beat the cream until it holds stiff peaks, fold it into the mango mixture gently but thoroughly.
  6. Cover bowl and chill mousses for at least 4 hours or overnight.
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Chocolate Zucchini Cupcakes

These cupcakes are hugely popular with all our friends and family. The hint of cinnamon, the richness of cocoa and the bits of chocolate make every bite delicious. The zucchini adds moisture and putting a vegetable boost into dessert is good for a mother’s heart.

They are so yummy, they don’t really need frosting. But I’ve made them so many times over the years, I’ve served them differently pending on what I had in the refrigerator: a cream cheese icing (blend cream cheese sweetened to taste with honey, real whipped cream with a tablespoon of cocoa folded in and sweetened to taste with powdered sugar or a chocolate butter cream icing.

For a super duper chocolate treat on a special occasion with a chocolate glaze (melt equal parts semi-sweet chocolate and butter or coconut milk). For these, I bake the cupcakes in a mini-muffin tin.

In general I do not use cupcake liners, they just go straight to the landfill.

Chocolate Zucchini Cupcakes
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Servings
8 cupcakes
Servings
8 cupcakes
Chocolate Zucchini Cupcakes
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Servings
8 cupcakes
Servings
8 cupcakes
Ingredients
Adjust servings: cupcakes
Units:
Instructions
  1. Preheat oven to 350°F with rack in middle. Grease muffin tin with butter or coconut oil.
  2. Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt.
  3. Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes.
  4. At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips.
  5. Pour into muffin tin and bake until tops spring back when lightly pressed, 25 - 30 minutes.
Recipe Notes

Source

Epicurious: Chocolate Zucchini Cupcakes

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Whipped Orange Cream

As with many of my recipes, I take liberties with this one. I found out inadvertently when in the middle of making it one day, that it works well without the white chocolate!

And I’ve also made a lemon variation

  • Replace 6 tablespoons orange juice with 1/4 cup lemon juice
  • Replace 1 tablespoon grated orange rind with 1/2 tablespoon lemon zest

 

Two oranges with blossom flowers hanging on orange tree
Whipped Orange Cream
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Two oranges with blossom flowers hanging on orange tree
Whipped Orange Cream
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Ingredients
Adjust servings:
Units:
Instructions
  1. Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until it thickens and candy thermometer registers 160°F, about 5 minutes.
  2. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.
  3. Beat cream in large bowl to firm peaks.
  4. Fold in white chocolate mixture.
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