Tag Archives: orange


Orange Raspberry Muffins

For Mother’s Day (yes I know it was a few weeks ago, thank you) I made my mom and all the moms in my life little baskets filled with baked treats.

These Orange Raspberry Muffins are so good, I couldn’t not share them with you!


I used fresh orange juice and zest from my dad’s orange grove and frozen raspberries.


This combo is so good, you will be coming back for seconds and thirds!



Orange Raspberry Muffins
Prep time
Cook time
Total time
Orange Raspberry Muffins
Serves: 20-24
  • For the muffins:
  • ½ cup milk
  • 1 cup orange juice
  • ½ cup sour cream
  • 2 large eggs
  • 2 sticks butter, melted
  • 3½ cups all-purpose flour
  • 1 cup sugar
  • 1½ tablespoons baking powder
  • ½ teaspoon salt
  • Zest of 1 orange
  • 12 oz frozen raspberries
  • For the glaze:
  • ¼ cup orange juice
  • 1½ cups confectioners’ sugar
  • 2 teaspoons orange zest
  1. Preheat oven to 350. Line a muffin tin with liners.
  2. In a large bowl combine the milk, orange juice, sour cream, eggs, and melted butter.  In another bowl combine the flour, sugar, baking powder, and salt.  Pour the dry ingredients into the wet ones and stir until just combined. Stir in zest and frozen raspberries.  Fill each muffin tin ⅔ full.
  3. While muffins are baking, make the glaze.  Stir together all ingredients.
  4. When muffins test done after about 18 minutes remove from pan and cool for 10 minutes on a wire rack.  Then glaze when they are still a little warm.
  5. Eat!


Orange Scented Ricotta Cheesecake Stuffed Strawberries

Strawberry season is in full swing!  I am buying strawberries by the case and finding all sorts of awesome ways to use them up!

These stuffed strawberries are little lighter than the average ones, because of the use of ricotta cheese.  It makes the stuffing almost cloud like.


Betcha can’t eat just one.

Orange Scented Ricotta Cheesecake Stuffed Strawberries
Prep time
Total time
Orange Scented Ricotta Cheesecake Stuffed Strawberries
Serves: 4
  • 4 oz. cream cheese, softened
  • ¼ cup ricotta cheese
  • ⅓ cup powdered sugar
  • 2 teaspoons orange zest
  • 1 teaspoon orange juice
  • pinch of salt
  • 1 quart strawberries
  1. In a medium bowl beat together all ingredients, except strawberries, until smooth.
  2. Using a small paring knife cut a little bit off the tip of the berry so it will stand up straight.  Cut the top off and using a small spoon or melon baller scoop out some of the middle of the strawberry.  Fill each strawberry with a small spoon or place filling in a pipping bag and fill that way.  Garnish with fresh mint if desired.
  3. Eat!