1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 eggs
3/4 cup milk
1/4 cup orange juice
The zest of 1 orange
1/2 teaspoon vanilla
1/2 cup sugar
1/2 cup (1 stick) butter, melted
1 cup dried cranberries

Preheat oven to 350 degrees. Grease or line 12 muffin cups.

In a large bowl, combine the flour, baking powder and salt. Set aside.

In a medium bowl, beat together the eggs, milk, orange juice, zest and vanilla. Stir in sugar and butter.

Pour milk mixture over flour mixture and combine until flour is just moistened. Fold in the cranberries. Batter will be lumpy.

Bake for 25-30 minutes, or until tops are golden. Remove from oven and let muffins cool on a wire rack. Lightly dust with powdered sugar if desired.

Yields 12 muffins.

Chocolate and orange are a delicious flavor combo. I love getting a box of chocolates that has an orange flavored truffle inside! I decided to take these flavors and combine them into cupcake format. Because, really, who doesn’t love cupcakes?

Orange Cupcakes:
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1/2 cup (1 stick) butter, softened
2 eggs
1 teaspoon vanilla
The zest of 1 orange
1/4 cup orange juice
3/4 cup whole milk

Chocolate Ganache:
1/2 cup heavy cream
2/3 cup semi-sweet chocolate chips

Orange Cupcakes:
Preheat oven to 350 degrees. Line or lightly grease 12 muffin cups.

In a medium bowl, sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, vanilla and orange juice. Stir in the zest. Stir in the flour mixture in two batches, alternating with the milk and beginning and ending with the flour mixture.

Spoon the batter into prepared muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool on a wire rack.

Chocolate Ganache:
In a small saucepan, cook the heavy cream and chocolate chips over low heat until chocolate is melted and sauce is thickened slightly, stirring constantly. Frost cupcakes immediately.

Yields 12 cupcakes.

Truffle Base:
3/4 cup heavy cream
10 ounces high quality white chocolate, finely chopped
3 tablespoons unsalted butter
1 1/2 teaspoons pure orange extract

Truffle Coating:
8 ounces high quality white chocolate, finely chopped
2 teaspoons shortening
1/4 cup pistachios, very finely chopped

Truffle Base:
Lightly grease an a 8-inch glass square baking pan. Line a baking sheet with parchment paper.

In a small saucepan, bring heavy cream and butter to a boil, then remove from heat. Pour over the 10 ounces of chopped chocolate and stir until mixture is smooth and creamy. Stir in the orange extract. Pour ganache (truffle base) into the prepared 8-inch baking dish and chill for 1 hour.

Using a cookie dough scoop or melon baller, scoop ganache onto the parchment-lined baking sheet. Chill for 30 minutes.

Truffle Coating:
In a medium bowl, microwave the 8 ounces of chocolate and shortening for 30 seconds. Stir, then microwave for 30 seconds more.

Remove the ganache from the fridge. Shape into balls using the palm of your hands.

Dip an ice cream scoop into the melted chocolate, then turn upside-down to remove excess chocolate. Place truffles, 1 at a time, into the scoop and gently roll around until completely coated. What about 10 seconds, then place back on the parchment-lined baking sheet. Sprinkle with the finely chopped pistachios.

Yields about 30 truffles.

I love, love, love making cookies. For me, they are the easiest sweet treat to make. While trying to fins some inspiration for holiday baking within my cupboards, I cam across some Quaker oats and a bag of dried cranberries. I figured if raisins can go in oatmeal cookies, so can dried cranberries. The hint of orange and clove add a little something special.

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 teaspoons grated orange zest
3 cups quick-cooking OR old fashioned oats
1 cup dried cranberries

Preheat oven to 350 degrees.

In a medium bowl, combine the flour, baking soda, cinnamon, ground cloves and salt. Set aside.

In a large bowl, cream together the butter and sugars. Beat in eggs and vanilla and orange zest. Stir in flour mixture. Add in oats and cranberries; mix well.

Drop cookies by the spoonful onto an ungreased cookie sheet. Bake for 10-12 minutes or until golden. Remove from oven and let cookies cool on a wire rack.

Yields about 4 dozen cookies.