The cranberry and orange is always a great combination. Since baking is my passion, and it happened to be John's birthday, I created a delicious CranberryOrange Bundt Cake with Orange Glaze, using Chobani's 0% Fat Greek yogurt, some freshly squeezed orange juice and a yellow cake mix
Divide dough into the required portion sizes accordinglyIf you like something fanciful, you can shape the buns with these ingredientsTo shape into pretty flower, do this first
I’m here because you all voted for my roasted cauliflower lentil tacos when I asked you to. I got the idea to make a cranberryorange version of my almond chocolate chip granola bars from Lilly, who commented on my cranberryorange granola recipe and asked how to turn the granola into granola bars
These CranberryOrange Muffins are adapted from Amy Beh's Cranberry Muffins. All I did was to substitute milk for orange juice and I added orange zest to up the orange flavour
CranberryOrange Greek Yogurt Dip With Chobani® Print Prep time 5 mins Cook time 10 mins Total time 15 mins Author. 2 cups Ingredients 1 cup Chobani® Non-Fat Plain Greek Yogurt 8 oz fresh cranberries juice and zest of half of an orange ¼ cup sugar Instructions Combine cranberries, sugar and orange zest & juice in a medium saucepan over medium heat
Orange and cranberry flavors are just right. Please try Ina’s CranberryOrange Scones. 2 teaspoons grated orange zest (2 oranges). 4 teaspoons freshly squeezed orange juice. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated sugar, the baking powder, salt and orange zest. Allow the scones to cool for 15 minutes, then whisk together the confectioners’ sugar and orange juice and drizzle over the scones. 2 teaspoons grated orange zest (2 oranges). 4 teaspoons freshly squeezed orange juice
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