Best Orange White Chocolate Sponge Recipes

WHITE CHOCOLATE ORANGE COOKIES

White Chocolate Orange Cookies image

These are my new personal favorites!

Provided by Jennifer

Categories Desserts Cookies Drop Cookie Recipes

Time 50m

Yield 36

Number Of Ingredients 10

Ingredients

1 cup butter, softened
½ cup white sugar
½ cup packed brown sugar
1 egg
1 tablespoon orange zest
2 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
2 cups white chocolate chips
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cream the butter and sugars together until light and fluffy. Beat in the egg and orange zest. Stir the flour, baking soda, and salt together; mix into the creamed mixture. Stir in the white chocolate chips and chopped walnuts. Drop tablespoonfuls of dough onto ungreased baking sheets.
Bake for 10 to 12 minutes in the preheated oven. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 17.9 g, Cholesterol 20.8 mg, Fat 11 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 108.4 mg, Sugar 11.5 g

CRUNCHY WHITE CHOCOLATE-ORANGE BARK

Crunchy White Chocolate-Orange Bark image

Provided by Claire Robinson

Categories dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 pound good quality white chocolate, chopped (recommended: Callebaut)
1 teaspoon pure orange extract
Orange paste food coloring
1 cup crisped rice cereal
1/2 cup golden raisins

Steps:

Line a baking sheet with parchment paper or silicone baking mat.
Create a double boiler by putting a glass bowl over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Add the chocolate and orange extract and stir until melted and smooth. Do not overheat white chocolate or it will seize.
Remove the bowl from the pan and wipe the condensation from the bottom. Put about 2 tablespoons of the chocolate in a small bowl and tint it with the food coloring.
Add the puffed rice and raisins to the large bowl of chocolate and stir until well combined. Pour the mixture onto the baking sheet and with an offset spatula, spread it to an even thickness, about 1/4-inch. Tap the pan firmly several times on the counter to settle the chocolate. With a small spoon or fork, drizzle stripes of orange tinted chocolate over the surface of the bark.
Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces. Serve immediately or wrap in cellophane bags tied with festive ribbon and keep on hand as a quick hostess gift!