6 oz cream cheese, softened 1/2 cup powdered sugar 1 1/2 Tbsp. orange zest 1 1/2 cups thawed frozen whipped topping Preheat oven to 350 degrees. Spray 8x8 pan with nonstick cooking spray. Zest oranges ...

Olive oil keeps this fine-crumbed cake fresh and moist even after it sits out for days. Its flavor — cocoa and orange blossom, amplified and echoed by urfa, a spice with the aroma of chocolate and ...

For me, September has always felt like the start of a new year, more than January ever did. With the return to school and Rosh Hashanah, the Jewish new year, following one another in quick succession, ...

Orange blossom water (see Note) gives this cake a lovely floral scent and a unique citrus aroma that’s much lighter than the taste you get from orange oil, which would overpower it. If you can’t find ...

Imagine how excited we were when Katy Taylor (aka Lady Bunny), the founder of artisan bakery Bunny Little, came up with this mouthwatering gateau in celebration of our first birthday! And what's even ...

Preheat your oven to 350 degrees and grease and line a 9×5 loaf pan with butter and a strip of parchment paper. In a stand mixer fitted with a paddle attachment, combine the sugar and orange zest by ...

Carefully grease with a pastry brush dipped into oil and flour your Bundt tin and preheat your oven to. Beat butter, zest and sugar until light and fluffy. Add the eggs slowly one at a time. Slowly ...

These delicate tender cakes, bright with citrus, come together in about 30 minutes. As always, especially with baking, it’s best to gather and prep the ingredients ahead of time. Orange and lemon pair ...

My father was literally the dark, handsome, silent type. A man of deeds, not words. Every morning, he would leave the house early. But before leaving, he would bring my mother a tray of toast in bed ...

Combine all dry ingredients; add the dry to the wet ingredients, just until moist, make sure not to over mix.