Orange Blossom Cookies

sunset over Lake superior


Fall must be right around the corner because the trees up here in Minnesota are just beginning to have that dusted-orange appearance. This has been such a crazy whirlwind summer and  I’m having a hard time realizing that this summer is drawing to a close and Autumn will be starting soon!

Our little boy is starting his first day of school tomorrow. Our daughter E. is so excited for school, she wishes school would’ve started yesterday but little A. … well, he bursts into tears if we dare even mention the word school. Poor little guy, he wants to “stay home with Mommy”!  Oh dear, after dropping him off tomorrow, Mommy may need more tissue than little A. !  Doesn’t it just break your heart when little ones cling to you and cry because they don’t want you to leave?   Ah, wish me luck tomorrow!   🙂  

I’m going to give you a recipe for Orange Blossom cookies. I found this recipe years ago and the cookies turn out very moist with a nice tangy-orange flavor. So being as the cookies have orange flavor, I thought this might be a fun time to share some of my favorite photos with fiery shades of orange in them…

orange leaves

fall leaves

 sherbet drink

  Orange dahlia

orange flowers


orange lily


Orange Blossom Cookies

Into a large bowl put:

       1-1/2 c sugar

      1 cup soft butter

Beat this until creamy. Then add:

      1 cup dairy sour cream

      2 eggs

Beat this until light and fluffy. Then sift together:

      4 cups flour

      1 teas baking powder

      1 teas baking soda

      1 teas salt

Add this to the creamed mixture and beat until combined. Then stir in:

      2/3 c freshly squeezed orange juice

      3 Tablespoons grated orange peel

Drop batter onto ungreased cookie sheets with 2 spoons and bake in 375 degree oven for about 7-10 minutes or until the edges are a light golden brown. Remove the cookie from the cookie sheets after baking them and allow them to cool.

After they have cooled down, frost them with the following icing:

Orange Icing

In a small saucepan melt:

      1/4 c butter

Place the melted butter into a small bowl along with the following:

      2 c powdered sugar

      1 Tablespoon grated orange peel

Mix well and then add:

      2-3 Tablespoons fresh squeezed orange juice

until you have the desired consistency. Store in an airtight container.   ( I have even placed this batter into cupcake liners and turned them into muffins! ) Enjoy!



Love is…blue!






Blue irises…these were so pretty, I got up one morning at the crack of dawn to get some photos for you…

Iris, spring flowers, blue flowerLooking at these beautiful flowers in the morning could help anyone’s day start off right…

iris, spring flowers,


iris I was trying to think of the perfect recipe to give you that would stick to my “theme” of the color blue and early morning…

So how about a recipe for Blueberry Orange Coffecake? It makes a deliciously moist coffeecake but you know, I have also taken the batter and poured it into cupcake pans to make muffins in the morning! ( I double the topping recipe when I do this)

In any form and at any time, breakfast or maybe just for a snack, this recipe will make a yummy addition to your day! 🙂

Blueberry Orange Coffeecake

Sift into a large mixing bowl:

      2 cups flour

      1 cup sugar

      1 T baking powder

      1/2 teas baking soda

      1/2 teas salt

      1/2 teas cinnamon

Set aside. Then into a small mixing bowl place:

      2 eggs

Beat slightly then add:

       1 T orange flavored extract

      1/3 c freshly squeezed orange juice

       1/4 cup melted butter, cooled

      1 cup commercial sour cream

      1 teas grated orange peel

Mix well. Add to the above dry mixture and mix just until combined. Then stir in:

      1 cup fresh or frozen and thawed, drained blueberries

Pour batter into a sprayed 10 inch springform pan. Then sprinkle with the following topping:


Into a small bowl place:

      1/4 cup flour

      1/4 cup sugar

      1/2 teas cinnamon

       3 T softened butter

Mix until crumbly and sprinkle over batter. Bake in a 375 degree oven for 35-45 minutes or until inserted toothpick comes out clean. Cool for about 10 minutes in the pan, cut around the edges then release it.  Let cool.