When we moved into the new house, I was overjoyed with the bountiful fruit trees that were all over the backyard. Being in a home that we could simply step outside and pick fresh fruit off the trees and harvest fresh veggies from the large garden has always been a dream for us. To me, there is nothing more gratifying than being able to make a delicious meal with ingredients that you grew.
Currently, our trees are laden with fresh oranges and tangerines. I seriously cannot make orange juice fast enough! So we are thinking outside of he box and make orange everything! We made multiple loaves of this Cranberry Orange Pound Cake over the holidays and have added this Orange Chicken to our weekly menus.
When I first met my blogging BFF, she served us a piece of fresh bread with an Orange Compound Butter. Holy cow was it amazing! It is extremely simple to make and adds a ton of fresh flavor to pancakes, toast, and sandwiches. You simply mix a stick of softened butter with 1 tablespoon of orange zest and 1 teaspoon of honey. Use Plugrá European-Style Salted butter for an even more amazing flavor!
Since we love the compound butter so much, I knew that a buttery orange sugar cookie bar would be pretty delicious too. I was right! These bars are delicious. Topped with a creamy orange blossom buttercream and a candied tangerine, it is like bitting into a slightly more glamorous and sophisticated creamsicle.