Tag Archives: orange

Affogato Crowned Orange Chocolate Chip Cupcakes

16 May

Affogato Crowned Orange Chocolate Chip Cupcakes

The journey of a thousand miles begins with one step.” Lao Tzu

POST NUMBER 50!!! My ongoing expedition of Feeding Your Appetite’ has been an extremely fulfilling one so far. This blog has given me the opportunity to continue to challenge myself inside and outside my tiny kitchen! It’s been a rollercoaster ride that’s included interesting innovations of classic recipes, amplified flavors and several kitchen disasters (yes there’s plenty of messy behind the scenes stuff!).  And yet it is still the beginning of my humble march into in the vast culinary world.

To commemorate the last 49 posts, the 50th one just had to be a truly decadent dessert – featuring my all time favorite sweet union of IMG_2672orange and dark chocolate! I have slightly tweaked Ina’s Garten’s stellar Mini Chocolate Chunk Cake to create my Orange Chocolate Chip Cupcakes and instead of topping them with a Ganache I top it with an “Affogato”.  A classic “Affogato” (Italian for “drowned”) is a scoop of vanilla ice cream or gelato topped with a shot of hot espresso. This crowning glory creates a dessert with a palate stimulating array of tastes, textures and temperatures.  The marriage of orange and chocolate is strengthened with the cold vanilla bean ice cream and aromatic, hot espresso.  Don’t take my word for it, you can be the judge.  So please celebrate your  journey with Feeding Your Appetite by testing this one for yourself.  Continue reading

Orange & Cardamom Greek Yogurt Panna Cotta

11 Mar

Orange and Cardamom Greek Yogurt Panna Cotta

Feeding Your Appetite is 6 months old, and we are celebrating with a divinely decadent dessert!

Panna cotta (Italian for cooked cream) is a classic Italian dessert made by simmering together cream, milk and sugar, mixing it with gelatin and letting it cool until set. Using Greek yogurt instead of the milk creates a variation from the classic Italian dessert. The Greek yogurt creates a tangy and creamier Panna Cotta. The flavors of the cardamom with the Greek yogurt are suggestive of an Indian Shrikhand (Indian hung yogurt sweetened and flavored with cardamom). But it’s the addition of the cooked cream, orange extract and gelatin that make this dessert a closer relative of the Italian Panna Cotta than the Indian Srikhand.

This is one of those desserts that are effortless to create and yet it portrays you as a Master Chef, mesmerizing all when it’s served. So go ahead and have yourself a Master Chef moment!

Orange & Cardamom Greek Yogurt Panna Cotta
Recipe Adapted from Ina Garten’s Panna Cotta with Balsamic Strawberries
Time: Active 15 minutes   Inactive 24 hours for setting
Yield: 5 (4-5oz) ramekins

Panna Cotta Ingredients:
1 teaspoon unflavored gelatin powder
1 ½ tablespoons of cold water
1 ½ cups of heavy cream, divided
1 cup whole-milk (full fat) Greek Yogurt (See note)
½ teaspoon orange extract
1 tablespoon orange zest
1 teaspoon ground cardamom (See note)
1/3 cup + 1 tablespoon fine granulated sugar
Orange segments for garnishing

Orange Sauce Ingredients:
½ cup of freshly squeezed orange juice
½ tablespoon of butter
½ teaspoon orange zest
1 tablespoon sugar


  • If you live in a country where it is hard to find Greek yogurt then just replace it with regular whole-milk (full fat) yogurt. The resulting Panna Cotta will be a little less creamy and a little less tangy but will still taste great.
  • If you do not have pre-ground cardamom use a mortar-pestle to break the pods and remove the seeds. Grind the cardamom seeds in a spice or coffee grinder or using your mortar-pestle.

1) In a small bowl, sprinkle the gelatin on 1 ½ tablespoons of cold water. Stir and set it aside for 10 minutes to let the gelatin dissolve.
2) In the meantime, in a medium mixing bowl, whisk together the Greek Yogurt, ¾ cup of cream, the orange extract, 1 tablespoon of orange zest and the ground cardamom.
3) In a small sauce pan stir together ¾ cup of cream and the 1/3 cup + 1 tablespoon of sugar and bring it to a simmer on medium heat. Keep stirring till the sugar is dissolved. Remove from the heat, add the softened gelatin and stir to dissolve.
4) Pour this hot cream mixture into the cold yogurt and cream mixture and stir to combine.
5) Pour the mixture into 5 (4-5oz) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
6)  For the Orange sauce: In a small sauce pan heat all the sauce ingredients for about 15-20 minutes, until all the ingredients are well combined and the sauce is reduced to the consistency you want. Turn off the heat and set the sauce aside to cool.
7) To serve: Run a small knife around each dessert in the ramekin and dip the bottom of each ramekin for 3-4 seconds in a bowl of hot tap water. Invert onto a dessert plate and spoon some sauce over each one. Garnish with orange segments

Dark Chocolate and Orange Mousse

28 Nov

Photo Credit: Sneha http://www.prettyinpic.com

My Chocolate Cupcakes with Orange Cream Cheese Frosting post last month was my first blogosphere declaration of my fascination with the harmonious marriage of chocolate and orange in any dessert. This assertion will certainly recur every few months on this blog. Anytime I plan to make a chocolate dessert (specifically a dark chocolate one), I start thinking of the best way to add some orange flavor to it.

That was exactly the first thought I had when I saw a very highly rated Chocolate Mousse Recipe on Epicurious.com. The recipe provided a perfect base for me to experiment and derive a recipe that has a subtle hint of orange in each bite. Bitter-sweet chocolate is the dominant flavor but when you savor this decadent treat, your tastes buds will also be tantalized with a delicate kiss of orange. Let yourself succumb to this temptation, you can always make your confessions on the treadmill the next day!

Dark Chocolate & Orange Mousse Recipe
Recipe Adapted from Epicurious’ Chocolate Mousse Recipe
Serving:  8 servings
Time:  Active 45 min; Inactive 6 hours (refrigeration)

2 cups chilled heavy cream
Zest of 1 large orange
4 large egg yolks
3 tablespoons granulated sugar
7 oz good quality bittersweet chocolate (not unsweetened), chopped (see note)
Garnish: Whipped cream and chocolate shavings (optional)


  • You want to choose a baking chocolate with 50-60% cocoa solids. Anything higher that this may result in a slightly denser mousse. I used Ghirardelli 60% Cocoa baking bar.

1) Heat 3/4 cup cream along with the orange zest in a 1-2 quart heavy saucepan until hot. Once heated turn-off heat and set aside.
2) In a large glass or metal mixing bowl whisk together egg yolks, sugar, and a pinch of salt until combined well. Then add the cream mixture in a slow stream, whisking until combined.
3) Transfer the mixture back to the saucepan and cook over moderately low heat, stirring constantly. If you have a heat safe instant read thermometer use it to ensure that the mixture registers 160 degrees F. Pour this custard through a fine-mesh sieve into a bowl and set aside.
4) Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water, stirring frequently. Remove from the stove-top once fully melted.
5) Slowly whisk the custard into the melted chocolate for a smooth mixture; set aside to cool. You want this to be at room temperature or cooled.
6) Beat the remaining 1 1/4 cups cream in a bowl with an electric mixer or hand mixer until it just holds stiff peaks.
7) Whisk 1/4 of the (stiff peak) cream into chocolate custard to lighten. Slowly fold in remaining cream gently but thoroughly (until fully combined). Folding it in carefully ensures that the mousse stays light and does not become too dense.
8) Spoon the mousse into 8 (6oz) stemmed glasses or ramekins and refrigerate, covered, for at least 6 hours. This mousse can be refrigerated up to 1 day. Let stand at room temperature about 20 minutes before serving.
9) Garnish with whipped cream and chocolate shavings just before serving.

Chocolate Cupcakes with Orange Creamsicle Frosting

18 Oct

The amalgamation of chocolate and orange is a match made in heaven. I recognized this for the first time when I tasted a dark chocolate and orange ice cream at a local scoop shop in Pittsburgh over a decade ago. I was so captivated by that combination that ever since then I have never forgone an opportunity to savor a sweet treat that combines chocolate and orange.

Last week I shared my friend Sneha’s Pineapple Mojito Smoothie recipe. She’s a fellow addict of the heavenly combination of chocolate and orange. For her birthday, I decided to surprise her with these Chocolate Cupcakes with an Orange Creamsicle Frosting.

My recipe is adapted from My Baking Addiction’s – Chocolate Cupcakes with Orange Cream Cheese Frosting. Jamie, the author of the blog has adapted this cupcake recipe from Ina Garten’s recipe. These are the moistest cupcakes I have ever baked. The addition of the coffee brings out the intensity of the chocolate and enhances the moisture. So even if you decide to make another frosting, do use this chocolate cupcake recipe for it.

I made one minor modification to Jamie’s cupcake recipe by adding a little orange zest into the batter (which you can omit if you are pairing this cupcake with another frosting). I altered the original frosting recipe by increasing the butter, reducing the confectioner’s sugar and adding fresh orange juice. The result is a frosting that tastes exactly like an orange creamsicle. The chocolate cupcake with a slight hint of orange unites with the bold, creamy orange frosting to create a cupcake worthy of any celebration.

Chocolate Cupcakes with Orange Creamsicle Frosting
Adapted from My Baking Addiction’s – Chocolate Cupcakes with Orange Cream Cheese Frosting
Servings: 24 regular size cupcakes


Cupcake Ingredients:
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder ( I used Nestle Toll House Cocoa)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon table salt
1 cup low-fat buttermilk, shaken
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 tablespoon orange zest (See note)
1 cup freshly brewed hot coffee

Orange Creamsicle Frosting Ingredients:
16 ounces cream cheese, at room temperature (See note)
zest of one large orange
2 sticks of butter, at room temperature
4.5 cups of confectioner’s sugar, sifted (See note)
1 teaspoon pure vanilla extract
3 tablespoons of freshly squeezed orange juice
1 drop orange food coloring (See note)


  • Adding orange zest to the batter gives a slight hint or orange in each cupcake, which pairs well with the bold orange flavor of the frosting. If you want the actual cupcake to have a more concentrated orange flavor, you can increase the orange zest to 2 tablespoons.
  • The cream cheese and butter must be at room temperature to cream well together. Make sure you set them on the counter top an hour before making this frosting.
  • I used a lot lesser sugar in the frosting than the original recipe, as I added a few tablespoons of fresh orange juice. Please taste the frosting when it has combined in the mixer and add more sugar per your taste. Just make sure you use the mixer to blend in all the sugar.
  • I added only a drop of food coloring to achieve the color in the picture above. If you want a brighter orange color add another drop.
  • Store cupcakes in a sealed container in the refrigerator. Remove to room temperature 30-45 minutes before serving.


1) Pre-heat the oven to 350 degrees F. Line standard muffin tins with paper liners and set aside.
2) Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low-speed until combined.
3) In a separate bowl, combine the buttermilk, oil, eggs, orange zest and vanilla extract. With the mixer on low-speed, slowly add these wet ingredients to the dry ingredients.
4) Now add the coffee (mixer should still be at a low-speed) and stir just to combine. Scrape the bottom of the bowl with a rubber spatula to make sure all the ingredients are well combined.
5) Use an ice-cream scoop to distribute the batter evenly between 24 muffin wells. Each well should only be 2/3 full to allow the cupcakes to rise.
6) Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.

Orange Creamsicle Frosting:
1) In a the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese, orange zest, shortening, and butter until well combined.
2) With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and orange juice and mix to combine.
3) Use a piping bag or a mini spatula to frost the cupcakes with this frosting.

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