Blood Orange Tassies

Blood Orange Tassies

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  • Prep 30min
  • Total2hr30min
  • Servings24

Tasty little cookie cups are filled with blood orange curd in these one-of-a-kind citrus treats.MORE+LESS-

ByGimme Some Oven

Updated September 18, 2017

Make with

Pillsbury Cookie Dough



package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies


jar (12 oz) blood orange curd


cup frozen (thawed) whipped topping


teaspoon grated blood orange peel


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  • 1

    Heat oven to 375°F. Spray 24 mini muffin cups liberally with cooking spray. (The baking spray containing flour works best.)

  • 2

    Press each cookie dough ball into the bottom and up sides of each muffin cup.

  • 3

    Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.

  • 4

    Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons blood orange curd. Then pipe or spoon on a dallop of whipped cream, and sprinkle with blood orange peel.

  • 5

    Serve immediately.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • It's blood orange season, and these little cookies take full advantage of it!Some people define the seasons of the year by the weather. Me? I define them by the fresh produce!And it just so happens that we are in the midst of one of my favorite times of year – blood orange season!Now don’t get me wrong, I love a good naval orange. But there’s something about the extra sweet, deep flavor of those blood oranges and their beautiful vibrant color that gets me extra excited – so much so that a few extra blood oranges find a way of mysteriously jumping into my shopping basket each time I see them.So a fun way to celebrate is by making (or buying) blood orange curd, which goes especially well in these Blood Orange Tassies! They couldn’t be yummier – sugar cookie cups filled with Blood Orange curd and whipped cream, and topped with a cute pinch of Blood Orange zest.Yum. Yum. YUM. These little guys are best served immediately while the whipped cream is fresh. Aren’t they cute?

Homemade Soft Baked Pretzels

I have good memories of soft-baked pretzels. These are the kind they sold at summer carnivals and ball games, the ones that – back in the day when I was smaller – were bigger than my head. They were always warm and soft, with a bit of a chew and just the right amount of salt. When I was younger, I liked them plain. But now they serve them at Harpoon Beer Hall with dipping sauces, and I like to try them all. My favorite so far are the garlic butter, and the icing for the cinnamon-sugar pretzel.

This was my first attempt at homemade soft baked pretzels. The process takes a while, with multiple rising, boiling, and baking steps. It was a good experience to try, but you must set aside a few hours to get through everything. After all the work, my pretzels weren’t quite like the classic soft pretzels I remember, but that only makes me want to try my hand at them again. If you have a favorite soft pretzel recipe, one that gives that characteristic ‘bite’ and chew to the outside, while being soft on the inside, share it in the comments below! I’d love to try it out!

12 Thanksgiving Dessert Recipes That Aren't Pie

Put on your stretchy pants, and let’s get to business.

Related To:

If there is one thing I am consistently thankful for, it’s pie. Strawberry, chocolate, pumpkin, chess. I don’t care. I can’t think of a single pie I’m not into. But guys? This Thanksgiving, let’s consider giving pie a well-deserved break and branching out on the dessert scale for something a bit unexpected but still completely decadent and delicious. After all, there’s a whole world of dessert out there just waiting to be gobbled up this Thanksgiving. And personally, I’m very willing to give each and every one a chance.

Blood Orange Tassies - Recipes

In addition to improving cardiovascular health, pecans contain hytochemicals and are believed to be helpful in fighting some cancers, including colon and stomach cancers, according to Frank Sacks, associate professor of medicine at Harvard Medical School.

The nuts have also been proven to be effective for diabetics, especially those placed on low-fat diets. The fiber in pecans is mostly insoluble, which has been linked to reduced cholesterol levels and shown to be helpful in warding off colon cancer. The pecans also contain an abundance of vitamins, minerals, antioxidants and fiber (see chart below). Comparing fat and calories with other nuts, pecans fall right in the middle with 189 calories per ounce. However, only 1.5 grams of the pecan's fat is saturated.

Melt butter over medium heat. Add sugar slowly, stir until it dissolves. Add Karo and water. Cook over medium heat until it reaches 290 degrees. Immediately remove from heat and pour into buttered 15 x 9 cookie sheet. Spread to 1/4 thickness. Sprinkle chocolate over the top immediately. As soon as chocolate melts, swirl it with a fork. Sprinkle pecan meal over the top. Chill and crack into pieces.
Praline Candy
4 cups sugar
2 cans of cream
1 stick butter
2 tsp. vanilla
large bag of pecans (whole or halves)
Put 1 cup of water in freezer to test doneness. Combine in sauce pan sugar, cream and vanilla. Cook about 15 minutes on medium setting Bring to a boil. Add butter. Keep stirring because mixture will boil over. After 45 minutes of cook time drop some in test water from freezer. If it forms a ball, candy is ready. Add pecans and stir a few more minutes to cover pecans. You can butter counter or pan to put candy in after it's finished. Let cool and cut.

(You may also add chopped parsley and pimentos to the outside or inside to make a holiday festive cheese ball.)

White Chocolate Raspberry Cheesecake
2 cup plain dry bread crumbs
1/2 cup chopped pecans
1/2 cup butter
1 teaspoon cinnamon
1/2 cup sugar
2 pound Room temperature cream cheese
1 cup sugar
5 jumbo eggs
6 ounce melted white chocolate
1 pint raspberries
1/2 cup whipping cream
1/4 cup cornstarch
1 tablespoon vanilla
2 tablespoon rum - optional
1 pint raspberries
1/2 cup water
1/2 cup sugar
1/4 cup cornstarch
For crust:
Put pecans in small bowl with butter and microwave on high 1 1/2 minutes. Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. Pat onto bottom and sides.

For filling:
Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time beating after each. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350 for 1 1/2 hours in which a pan of water has been placed on the bottom rack.

Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling. For topping: 1 pint raspberries 1/2 cup water 1/2 cup sugar 1/4 cup cornstarch 2 Tbl. rum (optional). Stir sugar and cornstarch WELL in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum, Pour over cooled cake.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

Here, a coarse sea salt like fleur de sel or sel gris plays a few important roles: It tempers and cuts the richness of the nuts and butter, it adds a concentrated crunch—and it makes the brittle look divine. Break this vibrant green pistachio brittle on top of ice cream or crumble it over rice pudding. Or, do what we do, and eat it straight off the baking sheet.

Blood Orange Tassies - Recipes

Celery soup isn't too complicated. And celery itself isn't all that flavorful. I wanted my soup to have a little more weight while still retaining a nice celery taste. That's where the bacon comes in. I know we all do it - buy celery for this reason or that and then those poor, left-over stalks sit in the fridge until they are all limp and slimy. About that time they make it into the trash for a proper burial. This recipe will give our neglected celery something to do and keep us from hitting ourselves over the head for wasting food - yet again.

I cooked the bacon in our soup pot, leaving the fat behind to sauté our celery and onion. Then I crumbled the cooked bacon on top at the end. It adds a nice, salty depth of flavor that I love, but of course if you are a vegetarian or just want a simpler soup, you could leave it out.

4 strips bacon
1 tablespoon butter
5 cups (loosely packed) chopped celery, stalks and tops
1 medium onion, chopped
2 cloves garlic, chopped
1 tablespoon fresh thyme
1 medium baking potato, peeled and cubed
2 cups vegetable or chicken stock
2 cups whole milk
salt and pepper

Lay the bacon in the bottom of a large stock pot or dutch oven. Cook over low heat for about 15 or 20 minutes, until crisp (cooking time will depend on how thick your bacon is). Remove and set aside on paper towels.

Add butter to the pot, increase the heat slightly, and add celery, onion, garlic, and thyme. Season well with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 15 minutes.

Add the potato, stock, and milk to the pot and bring the mixture to a simmer. Cover and cook for 30 minutes, stirring occasionally to keep the milk from forming a film, until potato is very soft.

Purée the soup with an immersion blender or by transferring it to a food processor or blender. Season to taste with salt (we added at least 2 or 3 more teaspoons) and pepper (about 1 teaspoon). Serve with cooked bacon crumbled on top.

Drinks With Alcohol

Relax after dinner tonight with a tasty alcoholic drink recipe. Here you'll find summer alcoholic drinks, frozen alcoholic drinks, and alcoholic drink that are great as holiday dessert recipes.

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Cranberry Orange Cookies

Every holiday season I try several new cookie recipes. Most of them are tasty, but only a select few go into the permanent recipe file with favorites like Four Spice Crackles and Rolo Cookies. These Cranberry Orange Cookies are a definite keeper!

Honestly, these cookies are just about perfect. They are soft and chewy, just like a good cookie should be. And orange and cranberry is such a wonderful holiday flavor combination.

These cookies are amazing! Nice refreshing taste. They definitely made my Christmas Cookie list.

My family couldn’t stop raving about these cookies, and neither could the friends we shared them with. And I love that they’re so easy to make.

Who says a simple drop cookie can’t be the star of your holiday cookie tray? These cookies also freeze well, which is a big plus if you like to get a head start on your holiday baking.

I also love that these cookies don’t require any special extracts or flavorings–just regular orange juice and zest. Sometimes, the simplest recipes are the best.

And everyone I’ve ever shared these cookies with loves them and asks for the recipe. In fact, every year when the holiday season rolls around, people start asking if I’ll be making my Cranberry Orange cookies.

Made these cookies to take along to Thanksgiving dinner at a dear friends house. They were a hit. These are now one of my favorite cookies. Super easy to make as well.

Don’t skip the glaze! It only takes a minute to whip up and adds so much to the overall flavor and presentation.

I know I’ll be making these soft, sweet Cranberry Orange Cookies for years to come.

December 2016 Recipe Index

Find all the healthy recipes from Cooking Light's December 2016 issue.

Glazed Cocktail Meatballs [KID FRIENDLY] [MAKE AHEAD]
Goat Cheese Queso Dip with Vegetable Chips [QUICK & EASY] [KID FRIENDLY] [MAKE AHEAD]
Hasseltots with Crème Fra໬he and Caviar [GLUTEN FREE] [KID FRIENDLY]

Harissa Bloody Marys [QUICK & EASY] [MAKE AHEAD]
Peppermint Mocha Latte [QUICK & EASY] [GLUTEN FREE] [VEGETARIAN]

Struggling to cook healthy? We'll help you prep.


Fresh Gingerbread Squares [MAKE AHEAD] [FREEZABLE] [VEGETARIAN]
Iced Whole-Wheat Sugar Cookies [KID FRIENDLY] [FREEZABLE] [VEGETARIAN]
Mini Raspberry Cheesecakes [KID FRIENDLY] [MAKE AHEAD] [VEGETARIAN]


Mongolian Beef and Vegetables [QUICK & EASY] [KID FRIENDLY] [MAKE AHEAD]
Perfect Beef Tenderloin [GLUTEN FREE] [KID FRIENDLY]
Smoked Beef Tenderloin [GLUTEN FREE] [KID FRIENDLY]
Steak Diane [QUICK & EASY]

How to Make Low Carb Cranberry Almond Cookies

In a bowl, mix together some almond flour (I used Bob's Red Mill), coconut oil, sweetener, and egg. I use Lakanto – get 20% off if you use coupon code SAFTC. Add in some unsweetened dried cranberries and some sliced almonds. By the way, don't be tempted to use sweetened cranberries – they are WAY too high in carbohydrates! Update: I've now added a recipe for making your own low carb dried cranberries!

Roll the mixture into a log, wrap in wax paper and place in the fridge for one hour.

Cut the “cookie log” into 12 slices and place on a baking tray lined with baking parchment or a silicone mat.

Place in a preheated oven for 8-10 minutes until starting to brown at the edges. Let cool, then transfer to a cooling rack.

Watch the video: Blood-Orange, movie me (June 2022).


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