Orange Yogurt Smoothie

Orange Yogurt Smoothie

by | Aug 5, 2019 | BEVERAGES, GLUTEN FREE | 0 comments

Orange Yogurt Smoothie

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Orange Yogurt Smoothie in a tall stemmed glass garnished with orange zest and a straw.

 

Creamy and delicious with a subtle orange flavour makes this Orange Yogurt Smoothie wonderful for breakfast, a quick and easy energy boost or post-workout sipper.

 

Peeled and wedged oranges on a cutting board with a basket of oranges in the background.

 

Using fresh oranges is key as they provide a freshness that canned oranges just can’t. It’s also important not to skip the skim milk powder too. This small addition not only adds to the creaminess but it also adds a little extra protein and nutrition without having a heavy protein powder taste.

Segmenting the oranges can be a bit fussy, but it’s quite simple to do. Once you do it a few times you’ll be a pro at running your knife along the flesh taking off the right amount to get all the pith.

 

 

This lovely smoothie is super quick and easy and can be ready in minutes as you rush out the door in the morning. Having the oranges peeled and segmented in advance will also help speed things up when time is tight. Enjoy!

 

Orange Yogurt Smoothie in a tall stemmed glass garnished with orange zest and a straw.

Author: Compelled to Cook

Orange Yogurt Smoothie
Print Recipe
    Servings Prep Time
    2 people 15 minutes
    Servings Prep Time
    2 people 15 minutes
    Orange Yogurt Smoothie
    Print Recipe
      Servings Prep Time
      2 people 15 minutes
      Servings Prep Time
      2 people 15 minutes
      Ingredients
      Servings: people
      Instructions
      1. Cut the peel off the oranges by cutting off the top and bottom to the flesh. Then run your knife down the sides along the flesh removing the sides in large strips.
      2. Segment the orange by running your knife along the membrane on both sides of each segment which will loosen it from the orange.
      3. Place oranges and remaining ingredients in a blender and blend until smooth and creamy.
      4. Pour into desired glasses and serve immediately.
      Recipe Notes

      -recipe yields approximately 650ml-700ml depending on the amount of ice added.

      -cutting the peel off instead of simply peeling it with your fingers ensures there will be no pith left on the flesh.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Earl Grey Punch

      Earl Grey Punch

      by | Apr 12, 2019 | BEVERAGES | 0 comments

       

      Whether it’s for Mother’s Day, Easter, or wedding shower, Earl Grey Punch is a lovely sipper! But don’t be fooled by the name, this punch packs a punch with its white rum and apricot brandy. Only slightly subdued by a generous dose of citrus juice from limes, oranges and lemons, it’s not for your grandma’s punch bowl with the glasses hanging off the side. It’s fresh and bright with a small undertone of earthiness from the tea, making it the perfect afternoon cocktail.

       

       

      Want more refreshing beverages?

      Raspberry Vodka Punch

      Apple Lime Slush

      Strawberry Sangria

       

      Author: Compelled to Cook

      Two glasses filled with Earl Grey Punch rest on a white tray draped with a light blue cloth, orange ribbon and fresh mint.
      Earl Grey Punch
      Print Recipe
        Servings
        4 - 6 ounce cocktails
        Servings
        4 - 6 ounce cocktails
        Two glasses filled with Earl Grey Punch rest on a white tray draped with a light blue cloth, orange ribbon and fresh mint.
        Earl Grey Punch
        Print Recipe
          Servings
          4 - 6 ounce cocktails
          Servings
          4 - 6 ounce cocktails
          Ingredients
          Servings: 6 ounce cocktails
          Instructions
          1. In a small bowl combine white rum and loose earl grey tea. Allow mixture to sit for 1-2 hours.
          2. Strain rum and add to a small pitcher. Add remaining ingredients except for ice and mint, stir to combine.
          3. Pour over ice and garnish with fresh mint leaves if desired.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Toasted Bran Muffins

          Toasted Bran Muffins

          by | Jan 12, 2019 | BREAKFAST AND BRUNCH, QUICK BREADS, SNACKS | 1 comment

          Nancy Silverton’s bran muffins from La Brea Bakery are hailed to be one of the best, and for good reason.  The crumb is tender and rather light for a bran muffin, yet they have that familiar fibrous chew. The flavour has a subtle toasted note and a hint of orange.  They have minimal refined sugar by using pureed raisins to add natural sweetness and moisture.  They are my personal favourite in the bran muffin arena with just a small smear of butter.

          I originally stumbled upon these muffins from Alexandra Cooks Nancy Silverton’s Bran Muffins, who slightly adapted the recipe by blending all the raisins, leaving the final texture without whole raisins.  It’s also my desired way to eat them even though my recipe reflects the original method. Both ways are delicious and it comes down to personal preference. 

          I’ve gone on to adapt the recipe slightly further by replacing a small amount of the water with orange juice and I’ve opted for a different mixing method with wonderful results. It’s recommended to use paper liners as they tend to bake up with a nicer domed top if using them. Without the liners, the tops tend to spread just a little more. I also recommend that you weigh your dry ingredients for better results.  I have done both, and have found that my weighted measures provide more than my standard scooping with a measuring cup. It does make a difference in this recipe.

          If you love muffins, Nacy Silverton’s are a must to make, whether it be the original recipe or my slightly altered version, you won’t be disappointed.  Enjoy!

          Recipe for Toasted Bran Muffins adapted from Alexandra Cooks Nancy Silverton’s Bran Muffins 

           

          Toasted Bran Muffins
          Print Recipe
            Servings Prep Time
            12 muffins 20 minutes
            Cook Time
            30 minutes
            Servings Prep Time
            12 muffins 20 minutes
            Cook Time
            30 minutes
            Toasted Bran Muffins
            Print Recipe
              Servings Prep Time
              12 muffins 20 minutes
              Cook Time
              30 minutes
              Servings Prep Time
              12 muffins 20 minutes
              Cook Time
              30 minutes
              Ingredients
              Servings: muffins
              Instructions
              1. Preheat oven to 350℉ and line 12 muffin cups with paper liners. Spread wheat bran out on a large baking sheet and toast in oven for 6-8 minutes turning once.
              2. While wheat bran is toasting and cooling, cook 1 cup of raisins and 1/2 cup of water in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
              3. In a medium bowl, whisk together wheat bran, flours, baking powder, baking soda and salt. Set aside.
              4. In a large bowl whisk together oil and brown sugar. Add egg and egg white and whisk to combine. Stir in pureed raisins, remaining 3/4 cup water, buttermilk, orange juice and orange zest.
              5. Add dry ingredients and stir just to combine. Stir in 1/2 cup of raisins. Scoop evenly into muffin cups, mounding the batter.
              6. Bake for approximately 20 minutes or until a toothpick inserted comes out clean. Remove and allow to cool for 5-7 minutes before removing muffins from tin to cooling rack.
              Recipe Notes

              -it is highly recommended to weigh dry ingredients.

              -when scooping the batter, the muffin cups will be very full.

              -if you don't want whole raisins in the final muffin, cook all the raisins with 3/4 cup of water and blend, continue with recipe adding only 1/2 cup additional water (for 1 1/4 cup total) and omit raisins at the end.

              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Magic Hour Cocktail

              Magic Hour Cocktail

              by | Oct 27, 2018 | BEVERAGES | 0 comments

              Treats aren’t just for kids on Halloween!!  Adults need a little fun too and I was dying to try my hand at a spooky theme.  The Magic Hour Cocktail is a creamy, orange delight that tastes a lot like a creamsicle, ahem… like a “treat” Fun and delicious to shake up when the adult goblins come knocking on your door.

              You’ll also love that this delightful orange vodka cocktail is dairy free. Yup, it’s coconut milk that makes it creamy and a little frothy.  A splash of vanilla syrup makes it extra dreamy and easy to drink.

              Orange vodka is not a normal item tucked away in my liquor cabinet, it was a gift from my brother.  One day he just shows up with it, I think as a “thank you” for something my husband helped him with.  My memory fails me a little, but I’m guessing he won it or was gifted it himself, as he’s just not an orange vodka kinda guy, nor have I ever indicated I wanted or needed orange vodka.  But in the end, he gifted it to us…lucky me I’d say.  It’s not just any vodka either, but Grey Goose L’Orange Vodka.  Once he gets a taste of this tasty cocktail, he’ll wish he’d kept it for himself.  Enjoy!

              Recipe source for Magic Hour Cocktail adapted just slightly from:  Grey Goose Magic Hour Cocktail

              Magic Hour Cocktail
              Print Recipe
                Servings Prep Time
                1 cocktail 15 minutes
                Cook Time Passive Time
                5 minutes 20 minutes
                Servings Prep Time
                1 cocktail 15 minutes
                Cook Time Passive Time
                5 minutes 20 minutes
                Magic Hour Cocktail
                Print Recipe
                  Servings Prep Time
                  1 cocktail 15 minutes
                  Cook Time Passive Time
                  5 minutes 20 minutes
                  Servings Prep Time
                  1 cocktail 15 minutes
                  Cook Time Passive Time
                  5 minutes 20 minutes
                  Ingredients
                  Vanilla Syrup
                  Cocktail
                  Servings: cocktail
                  Instructions
                  Vanilla Syrup
                  1. Combine all ingredients in a small sauce pan and heat to a boil, stirring to dissolve sugar. Once it reaches a full boil and sugar is dissolved, remove from heat and allow to cool. Makes 1/2 cup syrup, or enough for 8 cocktails if using 1/2 ounce per. Will keep several weeks chilled in an airtight container.
                  Cocktail
                  1. Combine all ingredients in a cocktail shaker half filled with ice. Shake until very cold, about 30 seconds. Strain into glasses and garnish with orange zest if desired. Serve immediately.

                  Cardamom Orange Yogurt Cake

                  Cardamom Orange Yogurt Cake

                  by | Nov 10, 2017 | DESSERTS, CAKES AND SQUARES | 0 comments

                  Cardamom Orange Yogurt Cake is a one bowl beauty with lovely orange flavour, spiced with cardamom and moistened with yogurt. The orange glaze on top is an extra splash of flavour and moisture to an already delicious flavourful cake.

                  The cake on its own is splendid but I do admit to loving it even more with a dollop of lightly sweetened whipped cream. It mellows and marries the vibrant orange taste, kinda like the ice cream in a creamsicle. So feel free to glam it up a little with either the whipped cream or even vanilla ice cream.  While I love this Cardamom Orange Yogurt Cake for its one bowl simplicity, I can’t help but love the combination of orange and cardamom.  It’s an addictive citrus flavour that’s just a bit exotic.  I used this combination originally in a sugar cookie with tasty results but felt the cookie just didn’t take great pictures due to the inherent pale colour of the sugar cookie.  So I turned the flavour profile into a cake with great results.  It’s simple and delicious and I do hope you give a try. Enjoy!

                  Recipe source for Cardamom Orange Yogurt Cake:  Compelled To Cook

                  Cardamom Orange Yogurt Cake
                  Print Recipe
                    Servings Prep Time
                    12-14 people 20 minutes
                    Cook Time
                    40 minutes
                    Servings Prep Time
                    12-14 people 20 minutes
                    Cook Time
                    40 minutes
                    Cardamom Orange Yogurt Cake
                    Print Recipe
                      Servings Prep Time
                      12-14 people 20 minutes
                      Cook Time
                      40 minutes
                      Servings Prep Time
                      12-14 people 20 minutes
                      Cook Time
                      40 minutes
                      Ingredients
                      Cake
                      Glaze
                      Servings: people
                      Instructions
                      Cake
                      1. Preheat oven to 350℉. Grease and line with parchment a 9" x 3" round cake pan.
                      2. Over a sheet of parchment paper, sift together flour, baking soda and salt. Set aside.
                      3. In a large bowl using an electric mixer beat together sugar, eggs and orange zest until light, creamy and triple in volume, approximately 3-4 minutes. Lower speed and slowly add butter to incorporate. Continue adding yogurt, Grand Marnier and cardamom. Add half the sifted flour mixture and half the orange juice, beating until combined. Add remaining flour and orange juice beating until smooth, approximately 30 seconds. Pour into prepared pan and smooth out top. Bake for 37-40 minutes or when a toothpick inserted into center comes out clean.
                      4. While cake is hot brush with orange syrup allowing syrup to be absorbed before brushing on more. Allow cake to cool completely on a wire rack. When cool loosen edges and remove from pan and cut into wedges. Serve with sweetened whipped cream or ice cream.
                      Orange Glaze
                      1. Combine all ingredients in a small saucepan and bring to a boil, whisking often. Once at a boil, allow to boil for 2 minutes. Remove from heat and brush onto cake.