Monday, January 30, 2012

Oranges + Chocolate

My sweet tooth has been super active these past few days. I can't seem to go without my daily dose of fruit, peanut butter or chocolate. But it's getting to a point where all I'm ever craving is sweets. Not good.

Oh well, I figure if I let myself indulge for a while then hopefully it will go away or at least die out a little bit. If  not, I will have trouble fitting into my pants. Again.

In other news, this week was very much everything I hoped it would be; long days and short nights--you'll find I am not one to sleep a lot. I am officially no longer an Abercrombie employee. Sad, I know, but it's for the best. Basically, if I kept it I would have to forgo this blog for another semester and that is just not an option.

So anyways, I thought it would be fun to try a completely different recipe. A combo of fruit and chocolate (not fondue). Sweetened orange slices covered in chocolate. Sound good? It is.

Chocolate Covered Glaceed Orange Slices (adapted from Martha Stewart)
Active time: 30 minutes. Total time: 8 1/2 hours.
Makes about 24 slices.

  • 2 navel oranges
  • 1 cup granulated Splenda
  • 8 oz semisweet chocolate
  1. With the peel on, slice oranges into 1/4-inch rounds; cut into half moons. 
  2. In a large pot, bring 2 cups water and Splenda to a boil, stirring occasionally to prevent crystals on the sides. Add orange slices and reduce heat. Cover with parchment paper and gently simmer until oranges are soft and glazed, about 1 hour and 45 minutes.
  3. Using a slotted spoon, transfer to a wire rack set over a lined baking sheet. Let orange slices dry until slightly tacky, about 5 hours.
  4. Melt 2/3 chocolate in 30 second intervals in the microwave until just melted. Mix in the rest of the chocolate and stir to melt. Carefully dip the orange slices in the chocolate just enough to cover half. Place orange slices on baking sheet lined with parchment paper and let dry. Store slices in an airtight container for two days or about three week in the refrigerator.

No comments:

Post a Comment