Hello lovely people!
The winter holidays have started and I finally have time to myself to spend in the kitchen. The last recipe that I shared with you was a spiced olive oil cake with candied orange slices. Well, this recipe is going to use up the extra candied oranges from that recipe (or if you're like me, you'll need to make another batch because the extras didn't last the night...). This recipe is definitely perfect to serve an mini desserts or hors d'oeuvres at any holiday party. These remind me of those delicious Christmas chocolate oranges, but a little extra special. The crust is a deep unsweetened chocolate cinnamon all-butter crust, filled with decadent creamy chocolate-hazelnut spread and topped with bright and flavourful candied orange pieces. Sounds special, doesn't it?
I have a trip to New York planned for later this week, and between now and then my life will be filled with a flurry of shopping, wrapping, and getting together with friends, so this should be the last time you'll hear from me until after Christmas. So I wish you all happy holidays, whatever you may celebrate, and may all your joys be true joys, and all your pain... champagne!
Chocolate Orange Cup-Pies:
-One batch of this crust recipe, 1/4 cup of flour substituted with a 1/4 cup of cocoa, and cinnamon and nutmeg added
-One batch of these candied orange slices, tripled
-One tub of chocolate-hazelnut spread
Preheat oven to 400*F. Grease a muffin tin.
Take chilled pie dough and roll out to 1/8" thick. Cut out circles large enough to fit in your muffin tin. I generally use the mouth of a plastic cup.
Gently press pie dough into muffin cups. Fill with about 1 1/2 tbsp hazelnut spread. Bake for 20 minutes in preheated oven. Top with 2 pieces of prepared candied orange pieces.
You could also cut these out in pop-tart shapes and fill with the spread and orange slices, then brush with an egg wash and bake for an additional 5 minutes.
1. What's your favourite fruit and chocolate combination?
2. What are you doing for the holidays?