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- Peanut Butter Blossoms
  
  Posted at 11:25 am by Good Dinner Mrs Mellen
  
  Dec 16th
  My love affair with making Christmas Cookies started when I was a little girl helping my mother bake cookies at Christmas. We made large quantities of my mother’s favorite recipes. To this day I have continued the tradition of baking, baking and more baking of delectable cookies. Today I made a favorite cookie of my children when they were little. Peanut Blossoms are a fun cookie topped with a chocolate kiss. Who does love a peanut butter cookie with a chocolate kiss in the center. I love the taste of peanut butter meeting chocolate. I’ve tried different versions of this cookie but always return to the Hershey’s original recipe that I made so long ago.
  
  1 3/4 cups flour
  
  1/2 cup sugar
  
  1/2 cup brown sugar
  
  1 teaspoon baking soda
  
  1/2 teaspoon salt
  
  1/2 cup solid vegetable shortening
  
  1/2 cup peanut butter
  
  2 tablespoons milk
  
  1 teaspoon vanilla extract
  
  1 egg
  
  48 chocolate kisses, unwrapped
  
  Pre heat oven to 325 F. In large bowl mix beat shortening and peanut butter. Add sugars mixing until light and fluffy. Add egg, milk and vanilla; beat well. In a medium bowl combine flour, baking soda and salt. Gradually beat flour mixture into peanut butter until all the ingredients until combined and dough forms. Shape a teaspoonful of dough into balls. Roll balls in additional sugar(1/2 cup). Place on cookie sheet. Bake 10-12 minutes until golden. Remove cookies from oven and immediately top each cookie with a kiss, pressing down so the cookie cracks slightly around edges of kiss. Cool for 10 minutes. Remove from baking sheet letting cool completely.
  
  Makes 48.
  
  Enjoy!
  
  buzxchomp.com
  
  gooddinnermrsmellen@blogspot.com
  
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  Posted in Baking, Baking, Christmas Recipes, cookies, Dessert, desserts, Food, Good Dinner Mrs Mellen | Tagged Christmas cookies, easy, Hershey Kisses, peanut butter
- Monte Crisco Breakfast Casserole
  
  Posted at 9:39 pm by Good Dinner Mrs Mellen
  
  Dec 15th
  Ingredients
  
  2 1/2 cups milk
  8 eggs
  1/2 teaspoon salt
  1/4teaspoon ground black pepper
  
  1 teaspoon dry mustard
  1 1 pound round loaf country Italian bread, cut into ten 1/2-inch thick slices
  1/4 cup seedless raspberry jam
  8 ounces thinly sliced cooked ham
  8 ounces thinly slice Swiss cheese
  
  1/2 cup shredded Swiss cheese
  
  1/4 cup butter, soften
  
  Directions
  - Grease a 3-quart baking dish. In a large bowl whisk together milk, eggs, 1/2 teaspoon salt,1/4 teaspoon black pepper and mustard.
  - Spread half the bread slices with jam, then top with ham and cheese. Spread remaining bread slices with butter then place buttered sides down on cheese. Cut each sandwich diagonally into four triangles. Arrange points up in prepared baking dish. Pour egg mixture over sandwiches. Sprinkle with remaining cheese. Cover; chill overnight.
  - Preheat oven to 350 degrees F. Uncover dish. Bake 35 minutes or until golden and egg mixture is set. Remove. Let cool 10 minutes. Sprinkle with powdered sugar.
  To dry bread, preheat oven to 325 degrees F. Arrange slices on baking sheet, overlapping as necessary. Bake for 10 to 15 minutes or until dry; cool.
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  Posted in Easy recipes, Christmas Recipes, Casserole, Breakfast, Christmas | Tagged easy, Make ahead, Christmas morning, eggs, Breakfast casserole, ham & cheese
- Cranberry Desserts
  
  Posted at 9:36 am by Good Dinner Mrs Mellen
  
  Dec 8th
  You all know by now that I love using cranberries in my cooking; sauce, with veggies – so good with Brussels sprouts – and especially desserts. Cranberries also add a festive touch to all your dishes. Especially around the Holidays Cranberries add a festive flavorful touch.
  
  This year once again cranberries will be the star on my holiday dessert table – from easy make ahead tea breads to an rich cheese cake and a sparking show stopping white cake.
  
  The Ultimate Cheesecake
  
  The Ultimate Cheesecake
  
  A rich cheesecake topped with candied cranberries taste delicious and looks beautiful on a dessert table. My youngest son Chad loves cheesecake; we’ve even been to Juniors in Times square to sample their array of delectable cakes. At Christmas I make especially for him a cheesecake enjoyed by all. This cheesecake is what is called a New York style – rich, five packages of cream cheese, five eggs plus two egg yolks and cream – making for a dense creaming cake. In the spring I make this cheesecake with crushed pineapple.
  
  Snowy Winter White Chocolate Cranberry Cake
  
  Snowy Winter White Chocolate Cranberry Cake
  
  Isn’t this a beautiful cake – looking like a new fallen snow on Christmas morning. The white cake is light and moist, one of my favorite recipes that I use over and over, just changing the filling and frosting.
  
  Sweet Potato Cranberry Pound Cake
  
  Sweet Potato Cranberry Pound Cake
  
  A deliciously easy cake, perfect after a meal, but I like to serve this cake with brunch or when sharing a cup of coffee with friends.
  
  Pumpkin Cranberry Tea Bread with White Chocolate
  
  Pumpkin Cranberry Tea Bread with White Chocolate
  
  Tea breads are great to make ahead and freeze for up to a month. I always around the holidays have a few in my freezer for when friends drop in or if I want to bring as a hostess gift. I wrap the tea bread in cello wrap which you can purchase at a craft store and tie with a festive bow.
  
  In New England we have fresh picked cranberries from fall to December. Cranberries freeze well so I buy extra to freeze and use during the winter months in my cooking.
  
  I have many recipes on my blog with cranberries!
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
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  Posted in Cake, Christmas, Christmas Recipes, Dessert, desserts, Elegant, entertaining, Good Dinner Mrs Mellen, Tea Breads | Tagged Christmas, Clheesecake, Cranberries, Ghiradelli Chocolate, King Arthur Flour, Philadelphia cream cheese
- Chocolate Cake with Peppermint Crean Cheese Frosting
  
  Posted at 9:56 am by Good Dinner Mrs Mellen
  
  Dec 3rd
  Chocolate Cake with Peppermint Crean Cheese Frosting
  
  Peppermint reminds me of old fashioned Christmases when I would find a big candy cane in my stocking which I would savor for weeks! I love the combination of chocolate, cream cheese and peppermint in this cake. As I take a bite the cool peppermint cream cheese frosting combines with the chocolate cake for an irresistible tempting dessert that will be the star of any Holiday meal.
  
  Ingredients
  
  . 2 cups sugar
  
  . 2 cups all-purpose flour
  
  . ¾ cup unsweetened cocoa powder
  
  . 1 teaspoon kosher salt
  
  . 1 teaspoon baking powder
  
  . 1 teaspoon baking soda
  
  . 1 cup buttermilk
  
  . ½ cup vegetable oil
  
  . 2 large eggs, lightly beaten
  
  . 1½ teaspoons vanilla extract
  
  . 1 cup hot water
  
  . Peppermint Frosting (recipe follows)
  
  . Garnish: Hershey’s Candy Cane Kisses and crushed candy canes
  
  Instructions
  
  1. Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray. Line bottoms of pans with parchment paper, and spray again.
  
  2. In a large bowl, combine sugar, flour, cocoa powder, salt, baking powder, and baking soda. In a small bowl, whisk together buttermilk, oil, eggs, and vanilla extract. Form a well in center of flour mixture. Add buttermilk mixture to flour mixture, stirring just until combined. Add hot water, whisking to combine. Pour batter into prepared pans.
  
  3. Bake until a wooden pick inserted in centers comes out clean, about 20 to 25 minutes.
  
  4. Remove from oven, and let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  
  5. Spread Peppermint Frosting between layers and on top and sides of cake. Decorate with kisses and crushed candy cane. Refrigerate until ready to serve. Garnish with sugared mint leaves, sparkling sugar, and candy canes, if desired. Store in refrigerator for up to 3 days.
  
  Cream Cheese Buttercream
  
  1 8-oz pkg. cream cheese, softened
  
  1 cup butter, softened
  
  2 16-oz pkg. powdered sugar
  
  2 tablespoon whole milk
  
  1 teaspoon vanilla
  
  1 teaspoon peppermint extract
  
  1/4 teaspoon salt
  
  Beat cream cheese and butter with an electric mixer on medium
  
  speed until smooth. Gradually add powdered sugar, milk, vanilla,
  
  peppermint, and salt, and beat until smooth. Increase speed to
  
  medium high, and beat until light and fluffy.
  
  Enjoy!
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  Posted in Baking, Cake, Chocolate, Christmas, Christmas Recipes, desserts, Food, Good Dinner Mrs Mellen | Tagged chocolate cake, Christmas, peppermint cream cheese frosting
- Poppy Seed Bread
  
  Posted at 2:00 pm by Good Dinner Mrs Mellen
  
  Dec 2nd
  Another recipe from my childhood Christmases, Poppy Seed Bread. My mother was raised in a neighborhood with many different ethic groups sharing delicious foods with each other from all over the world. She learned from her Polish neighbors to make Eastern European style pastries which she incorporated into her holiday baking. Making her old holiday pastries transports me again to a time when I learned the magic of Christmas which still lives with me to this day!
  
  Poppy Seed Bread
  
  2 cups whole milk
  
  2 packages yeast
  
  2 teaspoon salt
  
  1/2 cup sugar
  
  2 eggs, slightly beaten
  
  1/2 cup shortening (Crisco)
  
  7 to 7 1/2 cups sifted all purposed flour
  
  4 tablespoon butter
  
  2 cans Poppy seed pastry filling(Solo)
  
  1 cup chopped pecansa
  
  1 cup golden raisins
  
  Preheat oven to 375F. Heat milk until tiring bubbles form, 2-3 minutes. Put 1/4 cup of hot milk in small bowl, let cool to lukewarm. Add yeast, let dissolve for 5 minutes. In a large bowl add remaining milk and cool. Stir in salt, sugar, shortening and eggs. Next add dissolved yeast then on low beat in half of flour gradually. By hand add as much of remaining flour to make the dough easy to handle. Knead on a wooden board for about 5 minutes. Put dough in bowl, cover with clean towel letting rise to double in size for approximately an hour. Knead dough again, place back in bowl and let rise again for another hour.
  
  Divide dough in half; roll each half into an oblong sheet about 1/2 inch thick. Melt butter then brush over dough. Spread poppy seed pastry filling over dough to half inch from edge. Sprinkle pecans than raisins. Roll up jelly roll style. Place both loafs on parchment line cookie sheet. Cover and let rise again for an hour. Then bake for 30-35 minutes until golden brown.
  
  This recipe can be cut in half if you only want to make on loaf.
  
  Enjoy!
  
  www.buzzchomp.com
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  Posted in breads, Christmas Recipes, Dessert | Tagged breads, nuts, Poppy seed, raisins
- Kolaches – Hungarian Christmas Cookies
  
  Posted at 1:00 pm by Good Dinner Mrs Mellen
  
  Dec 1st
  Kolaches, Hungarian Christmas Cookies take me back to Christmas of my childhood where my mother would spend days baking Christmas cookies, filling our home with perfectly delightful smells. I would come home from school being greeted by my mother and the aroma of cookies baking in the oven. One of her favorite cookie to bake was Kolaches: a recipe that was pasted down to her by a Hungarian neighbor when she was growing up. Like my mother these flakey pastry cookies become one of my favorites that I still make today for my family and friends!
  
  Enjoy!
  
  Kolaches – Hungarian Christmas Cookies
  
  Ingredients
  
  For the Pastry:
  
  2 ¼ cups all purpose flour
  
  ½ teaspoon salt
  
  8 oz cream cheese
  
  1 cup unsalted butter, softened
  
  ½ cup powered sugar for rolling
  
  1 can Solo Poppy Seed Cake and Pastry Filling
  
  Instructions
  
  For the Pastry Dough:
  
  Sift flour and salt together in a medium bowl and set aside.Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes).
  
  Reduce the speed of the mixer and slowly add in the flour. I used 5 additions and completely mixed in the flour each time. The dough will be soft but not sticky.
  
  Divide the dough into 4 equal parts and flatten each to ¾” thick. Wrap in plastic wrap and refrigerate until hard, at least 2 hours.
  
  Assembling the Kolaches:
  
  Pre-heat the oven to 375°. Move the oven rack one setting higher than the center.
  
  Take one of the disks of dough from the refrigerator and lightly flour both sides. Spread powered sugar on your pastry board or work surface. Place the dough on top and roll out pastry to 1/16” to 1/8” thick.
  
  With a pastry wheel or sharp knife, trim the dough into a square and then cut the square into 16 smaller squares.Place a dollop of filling into the center of each square. I used ½ teaspoon to ¾ teaspoon for each.
  
  Gently grab two opposite corners and fold one over the other, gently pressing down to try and seal them together. Gently move it to a parchment covered baking sheet. Repeat with all remaining squares, placing the kolaches no closer than 1” apart.
  
  Sprinkle the middles of the kolaches with just a touch of granulated sugar.
  
  Bake 12-14 minutes or until the bottom edges are a golden and you can smell them. Let cool slightly on the pan on a wire rack and then move them gently to a wire rack to cool completely. Repeat with all remaining dough. Refrigerate and re-roll your scraps.
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  Posted in Christmas Recipes, cookies, Dessert, Food | Tagged Hungarian Christmas cookies, Kolaches, Poppy seed, Solo filling
- Stracciatella- My Family Recipe
  
  Posted at 4:09 pm by Good Dinner Mrs Mellen
  
  Nov 29th
  This recipe for Stracciatella is an old family recipe that my grandmother passed down to my mother and my mother to me. Every Italian family has their own way of making Stracciatella, some families use eggs, cheese and pasta, some families use only eggs and cheese, our family uses spinach, eggs, cheese and chicken. I love this wonderful soup that is a meal with a salad and a beautiful loaf of bread. I have included my mothers recipe for Chicken stock or you can substitute low fat chicken broth.(chicken stock isn’t that hard to make!) If you use chicken broth use 4 quarts. And I love chicken in the soup so just add 3 cups of cooked chicken.
  
  Stracciatella
  
  Chicken Stock
  
  1 4 1/2 lb 5 lb whole chicken
  
  2 celery ribs, cut into 2-inch lengths
  
  2 carrots, quartered
  
  2 medium onions, halved
  
  6 fresh parsley stems(without leaves)
  
  1 Turkish bay leaf
  
  8 black peppercorns
  
  3-4 qt cold water, enough to cover the chicken
  
  1 1/2 tsp salt
  
  Wash chicken well. My mother always put a tablespoon of sea salt in the chicken cavity for a few minutes and then rinses the chicken well. Bring all ingredients to a boil in a large 10-qt pot. Skim the frothy fat off until there is no more sudsy fat. Simmer for 3 hours, covered. Remove chicken to a large bowl and set aside. The chicken will be very tender and fall apart. Let cool and then remove meat from the chicken. set aside The white meat is what I like to use in my soup. Pour stock through a fine-mesh sieve into a large bowl and discard the remains in the sieve. If using stock right away, skim off and discard any reminding fat. If not cool stock completely, skim fat and then chill covered. If you make the stock a day ahead and chill over night the fat will form on the top and is very easy to remove making the stock lower in fat. Stock will keep chilled for 3 days or can be frozen for 1 month.
  
  Soup
  
  1 box 10 oz frozen chopped spinach
  
  5 eggs
  
  1 cup Parmesan cheese, plus additional for serving
  
  Cooked chicken about 3 cups cut into bit size pieces
  
  Cook spinach according to package instructions, I like to microwave. Beat eggs well in large bowl adding spinach and 1 cup cheese. Bring stock to boil, add spinach mixture. Don’t stir for a minute or two. Stir and reduce heat immediately to low. Continue stirring for 4 to 5 more minutes. Add cooked chicken. Season to taste with salt and pepper. Serve hot, topped with additional grated cheese.
  
  Enjoy!
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  Posted in light dinner, lunch, Soup | Tagged Stracciatella, Stracciatella Italian chicken soup
- ‘It’s Beginning to Look a lot like Christmas’
  
  Posted at 4:50 pm by Good Dinner Mrs Mellen
  
  Nov 26th
  I love Christmas! Christmas Magic, feeling filled with love and joy, spending time with family and friends, decorating, baking and cooking; and living in New England snow! Each year I promise that I will not go overboard – curtain my decorating frenzy – embrace a minimalistic style – each year I break my promise! I can’t help myself as I begin opening my stored Christmas decorations- how can I not use all my beautiful treasures lovingly collected over the years.
  
  And so it begins…… My tradition the day after Thanksgiving is not to rise early for Black Friday,(nothing wrong with a day of retail therapy) I start my day watching the sun rise and decorating for Christmas. I begin in my dinning room with unpacking my Lenox Holiday china – gifts from my children – washing each piece I remember the Christmases when they were small their eyes filled with anticipation as I opened my special gift – then I remove all my regular china replacing with my Holiday China. Each year I get so many lovely complements on my china and I love mixing these pieces with my china, also Lenox.
  
  https://www.lenox.com/holiday
  
  Now I can enjoy the China and I use it all for entertaining and Christmas Eve and Christmas
  
  dinner.
  
  The dinning room gets a fancy dressing to host family holiday meals
  
  In the living room we go all out with gold decorations on the tree and throughout the room. I have been called a golden girl! I love all that glitters and is gold.
  
  I can’t seem to add enough to this fireplace mantel!
  
  This little gold tree is my first Christmas decoration that my husband and I bought the first year we married. I was walking to work past a display shop where I saw this tree in the window. I went in and asked the owner if I could buy the tree. And although it was not a retail shop he sensed my excitement and sold me the tree for twenty dollars.
  
  Years ago when my oldest son was two years old I made this ceramic Christmas Village. Years later his son, my oldest grandchild loves the village; each he spends hours playing with the village just like his father.
  
  This nativity set was a gift from my mother the first year we were married. She lovingly made the figures in rich colors decorated with jewels – my style!
  
  My husband Chris many years ago started collection Department 56 Christmas in the City; his collection growing over the years with gift from our children.
  
  In our family room with a high celling we find the tallest tree on the lot and decorate with ornaments given to us by family and friends. The room and the tree is simmering in deep burgundy and – did I say I love gold- gold!
  
  So many wonderful remembrances – memories our family cherishes and we now share with the next generation.
  
  Once I’m finished I sit down with my Christmas cup of Tea china and book to read to my three grandchildren!
  
  So begins ‘The most wonderful time of the year’! I didn’t forget Christmas songs and carols. I’ll say that for another blog.
  
  https://www.amazon.com/Cup-Christmas-Tea-Tom-Hegg/dp/1939881099
  
  Enjoy!
  
  P.S. I’d love to hear about your family traditions!
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  Posted in Christmas, Christmas decorating | Tagged Christmas traditions, cup of Christmas Tea, lenox china, Memories of Christmas past
- CRANBERRY SAUCE WITH ORANGES AND GRAND MARNIER
  
  Posted at 9:31 am by Good Dinner Mrs Mellen
  
  Nov 19th
  Massachusetts, abundant in cranberries bogs, produces glorious fresh cranberries which are harvested in the fall coming to market just in time for Thanksgiving. You can get frozen cranberries all year long a wonderful alternative when fresh are out of season. I just love fresh cranberries and I buy copious quantities for making naturally fresh cranberry sauce along with breads, cakes, stuffing and with roasted vegetables. You could say I go cranberry crazy this time of year. And you have to be quick since fresh cranberries are gone from market right after the new year. As you might have guessed homemade cranberry sauce is a must, a favorite accompaniment to our Thanksgiving dinner. Each year I tweak the ingriendants for a different sauce; sometimes I add pecans for a crunch texture or lemons for a tangy sauce, this year I made cranberry sauce with chopped oranges. I like my cranberry sauce spirited adding a little liqueur; to this recipe I added Grand Marnier; a french orange liqueur. If your interested in reading more about cranberries and blogs their natural growing habitat click on this link. https://science.howstuffworks.com/life/botany/cranberry-bogs1.htm
  
  CRANBERRY SAUCE WITH ORANGES AND GRAND MARNIER
  
  INGRIEDIENTS
  
  1 medium navel orange, seeds removed, chopped
  
  1 lb. fresh (or frozen) cranberries
  
  1/2 cup sugar
  
  2 Tbsp. unsalted butter
  
  1 3″-long cinnamon stick
  
  ½ tsp. ground allspice
  
  Pinch of kosher salt
  
  2 tablespoon Grand Marnier
  
  RECIPE PREPARATION
  
  Place orange in a large saucepan and pour in cold water to come 1″ up sides of pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan. Add cranberries, sugar, butter, cinnamon, allspice, and salt and bring to a boil, stirring to dissolve sugar. Reduce heat cook stirring often until cranberries burst, juices are syrupy, for about 9-12 minutes. Stir in Grand Marnier simmer for another two minuets. Remove cinnamon stick. and discard.
  
  DO AHEAD: Sauce can be made 1 week ahead. Cover and chill.
  
  Enjoy!
  
  gooddinnermrsmelen@blogspot.com
  
  buzzchomp.com
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  Posted in Side dish, Thanksgiving, vegan, Vegetarian | Tagged cranberry sauce, easy, Grand Marnier, Make ahead, oranges, Thanksgiving
- Chocolate Mousse Cake
  
  Posted at 5:15 pm by Good Dinner Mrs Mellen
  
  Nov 16th
  Following my blog you know that I love to bake! I baked my first cake from scratch when I was a young girl and my love of baking continues all these years later. If you have never baked a cake especially for a birthday I highly recommend you do it at least once. It is so rewarding to see the look on the recipient’s face when you put a beautiful homemade cake with candles right in front of them. I think everyone needs a great chocolate cake for birthdays and this cake has a present inside, a rich, smooth, peanut butter mousse filling. Coffee adds extra flavor to the chocolate cake rather than using plain water. If you make this cake I’d love to see photos and hear from you!
  
  Ingredients
  
  2 3/4 cups flour- I like King Arthur’s Flour
  
  2 teaspoons baking power
  
  1/2 teaspoon baking soda
  
  6 tablespoons butter, at room temperature
  
  6 tablespoons vegetable oil
  
  2 cups sugar
  
  3/4 cup Dutch-process cocoa
  
  1 teaspoon vanilla extract
  
  4 large eggs
  
  1 1/2 cups strong coffee
  
  Mousse
  
  1 (10-ounce) package peanut butter
  
  3 cups whipping cream
  
  2 teaspoons vanilla extract
  
  2 tablespoon butter
  
  1 1/2 cup semi sweet chocolate morsels
  
  INSTRUCTIONS
  
  Preheat the oven to 350°F. Grease and flour two 8″ round cake pans.
  
  Sift in a small bowel four, baking power and baking soda. Set aside.
  
  Beat together the butter, oil, sugar, cocoa, and vanilla extract until they form a smooth paste. The sugar will stay granular.
  
  Add the eggs one at a time, beating well and scraping the bottom of the bowl after each addition.
  
  Add the flour alternately with the water, mixing at medium-low speed and beginning and ending with the flour. Once the last of the flour is added, mix briefly, just until smooth.
  
  Divide the batter between the pans. Cakes will self-level in the oven, so there’s no need to smooth the top with a spatula. However, it does help to remove any large bubbles by tapping the cake pans firmly on the counter 7 or 8 times.
  
  Bake the cakes for 35 to 40 minutes, until their tops spring back and a cake tester inserted into the center of one comes out clean.
  
  Cool in the pan for 5 minutes, run a spatula around the edges to loosen, and turn out onto a rack to cool completely.
  
  Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool 25 minutes.
  
  Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third whipped cream into peanut butter mixture. Fold into remaining whipped cream. Cover and chill for 2-3 hours or until mousse is firm. Spread between cake layers then cover and chill. You can make the cake the day ahead.
  
  Bring remaining 1 cup whipping cream and 2 tablespoon butter to a boil in a small saucepan. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth.
  
  Pour glaze over cake; garnish, if desired. Serve warm, or chill and serve at room temperature.
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
  
  www.buzzchomp.com
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  Posted in Cake | Tagged Birthday Cake, chocolate cake, easy, King Arthur's Flour
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