Vanilla Blood Orange Upside Down Cake


Vanilla Blood Orange Upside Down Cake
Serves 10
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 to 4 vanilla blood oranges, peel and pith removed, and sliced 1/4-inch thick
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan, and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.
For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup blood orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
Learn more about Vanilla Blood Oranges Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Strawberry Shortcake


Strawberry Shortcake
Serves 4
This recipe is for cream biscuits that are split then topped with berries and whipped cream.
For the Shortcakes:
2 cups unbleached all-purpose flour
1 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 1/4 cups heavy cream
1 large egg yolk
2 tablespoons milk or heavy cream
3 tablespoons sugar
1. Preheat the oven to 400°F. line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. Whisk together the flour, baking powder, salt, and sugar in a large bowl.
3. Stir in the heavy cream and continue stirring until the dough begins to form a rough mass.
4. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times.
5. Roll out the dough 1/2-inch thick, and cut with a 2-inch biscuit cutter. Reroll any scraps once and cut out again.
6. Whisk together the egg yolks and milk, brush over the tops of the scones, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Serve warm.
For the Berries and Assembly:
1 pint strawberries, hulled, and sliced
1/4 cup sugar
1/4 cup orange juice
2 cups heavy cream, whipped stiffly
1. In a bowl, combine the berries, sugar, and orange juice, stirring to blend. Add more sugar if the berries are tart.
2. To assemble the short cakes, split the cakes in half horizontally, spoon some of the berries over the bottom slice, top with whipped cream, and the other half of the biscuit.
3. Drizzle a bit of the berry juice over the top of the shortcake.
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Blood Orange Olive Oil Cake


Blood Orange Olive Oil Cake
Serves 8
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated blood orange zest
1/4 cup fresh blood orange juice
1/4 cup Grand Marnier
1. Heat the oven to 350° and coat a 9-inch cake pan that is at least 2 inches deep with nonstick cooking spray. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest, juice, and Grand Marnier. Add the dry ingredients; whisk until just combined.
3. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.
Learn more about Moro Blood Oranges Click HERE
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Sumo Ricotta Cheesecake with Chocolate Crumb Crust



Sumo Ricotta Cheesecake with Chocolate Crumb Crust

Serves 8 to 10
For the Crust
1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor)
2 Tbs. granulated sugar
1/4 cup unsalted butter, melted
1. Preheat the oven to 350°F. Coat the inside of a 9-1/2-inch fluted tart pan with a removable bottom with nonstick cooking spray.
2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
3. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
4. Put the crumbs in the tart pan, use your hands to spread the crumbs so that they coat the bottom of the pan, and start to climb the sides.
5. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall a scant 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.
6. Bake the crust until it smells nutty and fragrant, about 10 min.
7. Set the baked crust on a rack and let cool.
8. Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.
For the Filling
15-oz. container (1 1/2 cups) whole-milk ricotta
3 oz. cream cheese, at room temperature
3/4 cup granulated sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. table salt
3 large egg yolks
1 Tbs. finely grated Sumo orange zest
2 Tablespoons Sumo orange juice
1 Chocolate Wafer cookie crust, baked and cooled
Sumo Orange Syrup, cooled
1. Preheat the oven to 350°F.
2. In a medium bowl, combine the ricotta and cream cheese.
3. Using an electric mixer beat on medium speed until well blended and no lumps remain, about 3 min.
4. Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
5. Add the egg yolks, orange zest, and juice.
6. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
7. Bake the tart until the filling just barely jiggles when the pan is nudged, 30 to 35 minutes.
8. Let cool completely on a rack.
9. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve the cheesecake at room temperature drizzled with Sumo Syrup.
Sumo Syrup
1 cup Sumo Juice
1 cup sugar
Grated zest of 1 Sumo citrus
1. In a small saucier, combine the ingredients and bring to a boil.
2. Simmer the mixture for 5 to 10 minutes, until it becomes thick and syrupy. Strain out the zest, and cool the syrup.
Learn more about Sumo Citrus Click HERE
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Rainbow Carrot Cake with Orange Frosting


Rainbow Carrot Cake with Orange Frosting


Serves 8 to 10


1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
One bunch rainbow carrots, finely shredded
2 Cara Cara oranges, peel and pith removed, segmented, and chopped
1/4 cup orange juice
1/2 cup chopped pecans
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla.
3. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine.
4. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
5. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
6. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
Orange Cream Cheese Frosting
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
2 to 4 tablespoons orange juice
Grated zest of 1 orange
1. In the bowl of an electric mixer, beat together the cream cheese and butter in a medium-size bowl.
2. Add the confectioners’ sugar, and juice. Beat until the mixture is of spreadable consistency. Spread on the cooled cake.
Learn more about Rainbow Carrots Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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