Baking | Good Dinner Mrs Mellen

Category: Baking
- Sandies
  
  Posted at 12:23 pm by Good Dinner Mrs Mellen
  
  Dec 18th
  My love of baking started when I helped my Mother bake cookies at Christmas time. Since then I’ve never stopped baking cookies for Christmas. Baking isn’t very hard and I am always amazed when I hear people say I don’t like to bake. What’s not to like, sugar, butter, chocolate, all those wonderful ingredients in one place. Baking is very precise, you need to measure the correct amount of ingredients and follow the recipe especially if you’re a beginner. Once you get some experience with baking you can add your personality. Christmas cookies make wonderful personal gifts to share with family and friends. And so many beautiful boxes, bags, tins can be used as containers for your cookies gifts.
  
  A few tips that will help novice bakers. Read all the recipe through before you start and assemble everything that you need. Do any preparation before you start, if the recipe calls for chopped nuts, chop and set aside, eggs separated, same thing. This will make the flow of baking so much easier. Only use unsalted butter. I love Cabot, it’s made in Vermont by the cheddar people, I’m not sure if this butter is available outside of New England. The first time you try a recipe always bake for less time than the recipe calls for and then add additional minutes if needed. Unless your oven is calibrated perfectly and even then, ovens do bake differently. Nothing is worse than over baked cookies, cakes etc. Dry is not good!
  
  At Christmas I just start baking cookies and stop when I don’t have any more time left. I have so many recipes and cookie cookbooks and I keep buying more, I just can’t help myself. I try out one or two new cookies each year to see if I can find another favorite for my holiday tradition. The two recipes that I have included below are some of the first cookies that I make with my mother. These cookies are very basic and easy to make. Out of tradition I make them every year and I want to share them with you.
  
  Sandies – These are wonderful cookies to make a few weeks ahead of time because they keep very well.
  
  1 cup butter
  
  1/3 cup sugar
  
  2 teaspoons vanilla
  
  2 teaspoons water
  
  2 cups flour
  
  1 cup chopped pecans
  
  1 cup confectionery sugar- for rolling cookies after baking
  
  Cream butter, sugar, vanilla and water. Add flour and mix well. Stir in pecans. Shape into small balls. Bake on ungreased cookie sheet in 325 F over for 20 minutes. Remove. Cool slightly . Roll in confectionery sugar
  
  An easy way to do this is put sugar in plastic bag and add 3-4 cookies and gently shake around to coat cookies. Or you can put sugar in a bowl and roll around to coat.
  
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  Posted in Baking, Christmas, Christmas Recipes, cookies, Dessert, desserts, Food, Good Dinner Mrs Mellen | Tagged Christmas cookies, easy, pecans
- 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!
  
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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
- 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
- Pumpkin Spice Cake with Brown Sugar Icing
  
  Posted at 10:49 am by Good Dinner Mrs Mellen
  
  Nov 3rd
  In New England we celebrate Autumn with gusto like the strong winds creating falling leave whirlpools on front lawns then whisking the colorful leaves away to decompose in the woods. Fall is a glorious season inviting all to partake in the cornucopia of scents and tastes indicative of the season. I love to bake aromatic cakes, pies and cookies filling my home with spicy fragrances; a perfect companion to falling temperatures complimenting the change from summer to fall. On a brisk fall day what could be more appropriate than a piece of spice cake with a cup of tea sitting by the fire watching the changing jewel tone leaves float quietly to the ground.
  - For cake
    - 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
    - 2 1/4 cups all-purpose flour plus additional for dusting pan
    - 2 teaspoons baking powder
    - 1 teaspoon baking soda
    - 2 teaspoons pumpkin pie spice
    - 1/2 teaspoon salt
    - 1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling), Libby’s Pumpkin
    - 3/4 cup well-shaken buttermilk
    - 1 teaspoon vanilla
    - 1 1/4 cups granulated sugar
    - 3 large eggs
  - For icing
  - 1 cup packed light brown sugar
  - 1/3 cup heavy cream1/4 cup salted butter
  - 1 cup powdered sugar
  - 1 teaspoon vanilla extract
  - Special Equipment
    - a 10-inch nonstick bundt pan (3 quart)
  PREPARATION
  - Make cake:
    - Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
    - Whisk together flour (2 1/4 cups), baking powder, baking soda, pumpkin spice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
    - Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
    - Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto severing plate. Cool 10 minutes more.
  - Make icing:
  - Bring light brown sugar, heavy cream, and salted butter to a boil in a 1-quart saucepan over medium, stirring often. Boil, stirring often, 1 minute; remove from heat. Gradually whisk in powdered sugar and 1 tsp. vanilla extract until smooth.
  - Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
  Cake can be made 3 days ahead and kept in an airtight container
  
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  Posted in Baking, Baking, Cake, Dessert, Easter Recipes, Food | Tagged fall baking, Libby's pumpkin, New England, spice cake
- Fall Apple Desserts
  
  Posted at 4:51 pm by Good Dinner Mrs Mellen
  
  Oct 21st
  In New England we are love to celebrate the fall season. Cool morning with warm sunny days, jewel tone leaves, farm roadside stands bursting with the last of summer’s bounty all signal the change in the seasons. Nature’s premier show on display for all to enjoy. Fall baking is one of my favorite past times and I especially love to make apple desserts. Going through all my post I realized I’m kind of obsessed with apples, cakes, pies, cupcakes and more. When I’m creating a new cake or pie the fall just inspires me like nature to give it my all and go wild! Here are a few of my fall favorites that I have posted over the years.
  
  Candied Apple Fudge Bundt Cake
  
  Candied Apple Fudge Bundt Cake
  
  FANTASTIC APPLE PIE
  
  Fantastic Fall Apple Pie
  
  CANDIED APPLE CRUMB CAKE
  
  Candied Apple Crumb Cake
  
  FALL APPLE PIE
  
  FALL APPLE PIE
  
  Enjoy!
  
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  Posted in Baking, Baking, desserts, Food, Uncategorized | Tagged apples, cake, fall desserts, Pie
- FALL APPLE PIE
  
  Posted at 4:44 pm by Good Dinner Mrs Mellen
  
  Oct 1st
  Good Dinner Mellen loves pies and one of my favorite pie to bake is apple. I love the smell of apples, cinnamon, nutmeg and allspice baking in the oven; the scent escaping throughout the kitchen. Who can resit a piece of warm apple pie topped with rich vanilla ice cream.
  
  Pastry:
  
  2 1/2 cups flour
  
  1 teaspoon salt
  
  1 teaspoon sugar (optional)
  
  1 cup (2 sticks) cold unsalted butter
  
  1/4 to 1/2 cup ice water
  
  Measure flour and salt into a bowl. Cut into butter thoroughly with a pastry blender. Sprinkle in the water, 1 tablespoon at a time, mixing with a fork until flour is moistened and dough almost cleans the side of the bowl.
  
  Gather the dough into a ball, then shape, divide the dough in half and shape into 2 flattened rounds.) Chill dough for at least one hour. On a lightly floured board roll each dough rounds 2 inches larger all around than the inverted pie pan. Place pastry on parchment or wax paper lined baking sheet, and chill.
  
  9 medium size firm tart apples, cored and thinly sliced. (I used Granny Smith)
  
  2 tablespoon fresh lemon juice
  
  2/3 cup granulated sugar
  
  2 tablespoon quick tapioca
  
  1/4 teaspoon salt
  
  1 teaspoon cinnamon
  
  1/4 teaspoon nutmeg
  
  1/4 teaspoon allspice
  
  1/4 cup boiled apple cider
  
  2 tablespoon butter
  
  Preheat oven to 425 F. Put apple slices mixing bowl sprinkle with lemon juice. Combine sugar, tapioca, salt, cinnamon, allspice and nutmeg toss mix well and toss with apples. Place on pastry round in pie plate. Pour apple mixture into the pie crust and dot with butter. Carefully cover the apples with top pastry, trim the overhang, and crimp the edges to seal. Cut vents in top pie crust to allow steam to escape. Brush crust with milk and sprinkle with sugar for a nice shine. Bake the pie for 20 minutes then lower oven to 375 and bake for another 40 minutes or until pastry is nicely browned and the juices in the center of the pie are bubbling. Let cool slightly on a wire rack before serving. Serve plan or with vanilla ice cream!
  
  Enjoy!
  
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  Posted in Apples, Baking, Dessert, desserts, Pie | Tagged Apple Pie, fall desserts
- Fantastic Fall Apple Pie
  
  Posted at 4:05 pm by Good Dinner Mrs Mellen
  
  Sep 23rd
  I have made this apple pie for over 30 years with some changes along the way. A disclaimer this pie is very rich but sometimes you just have to let go and indulge. You can’t each low fat cottage cheese and fruit every day. I just tell myself an extra hot yoga class and this piece of pie has my name on it.
  
  French Custard Apple Pie
  
  Crust
  
  1 3/4 cup flour
  
  1/4 cup sugar
  
  1 teaspoon cinnamon
  
  1/3 lb of butter
  
  2/3 teaspoon salt
  
  6-7 tablespoon apple cider or water
  
  Filling
  
  6 large Granny Smith or Macintosh apples pared and diced (you can use a combination or just one kind of apple. I like the Granny Smith because they are tart and this is a sweet pie)
  
  1 2/3 cup sour cream
  
  1 egg(2 if small)
  
  1 cup sugar
  
  1/2 teaspoon salt
  
  2 teaspoon vanilla or 1 tablespoon Brandy
  
  1/3 cup flour
  
  Topping
  
  1/3 cup brown sugar
  
  1/3 cup sugar
  
  1/2 cup flour
  
  1 tablespoon cinnamon
  
  1 cup chopped walnuts
  
  1/2 cup dried crandberries
  
  1 stick butter
  
  Crust: Combine all the ingredients expcept the apple cider in a food procussor, pulse until combined. Add one tablespoon of cider at a time and pulse after each addition. Dough will form a soft ball. Roll dough out on lightly floured surface 2 inches larger than the pie plate, fite a 10 inch pie plate. This is a solf cookie like dough what I do is lightly dust the pie plate with flour before I fit the dough. This will prevent the pie crust from sticking when you cut the pie. Fold and roll pastry under and flute.
  
  Filling: Mix filling ingredients together and fill pie shell. Bake for 450 10 minuetes, then 350 degrees for 30 minutes. Blend topping ingredients together and place on top of pie . bake for additional 15 minuets.
  
  Enjoy!
  
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  Posted in Apples, Baking, Baking, Food | Tagged Apple Pie, Desserts, fall baking
- Fresh Summer Peach Pie in Puff Pastry
  
  Posted at 1:58 pm by Good Dinner Mrs Mellen
  
  Aug 26th
  August is Peach month in New England with the freshest local peaches coming to market. Perfect for peach pie! Growing up I spent long summer days with my grandparents harvesting vegetables and fruits from their extensive garden which covered half an acre of ground. My favorite fruit still today is peaches. At my grandparents I pick a few peaches, then eat a peach, continuing this routine until my stomach was filled with juicy peaches. I loved peaches so much that my mother planted a peach tree at our home just for me. For years I loving cared for my tree, harvesting luscious peaches which my mother made into mouth watering peach pies. I’ve continued all these years later, taught by my mother, the art of making beautiful pies especially my favorite peach.
  
  Fresh Summer Peach Pie in Puff Pastry
  - 1 package Pepperidge Puff Pastry, thawed according to package instructions
  - 6 cups fresh peach slices (about 10 peeled peaches, sliced)
  - 3/4 cup sugar
  - 2 tablespoon instant tapioca, I used Kraft Minute tapioca
  - 1 teaspoon vanilla extract
  - 1/4 teaspoon almond extract
  - 1/8 teaspoon salt
  - 1 teaspoon lemon juice
  TOPPING
  - 2 tablespoons milk
  - 2 tablespoons fine white sugar
  INSTRUCTIONS
  
  PEEL AND PIT THE PEACHES, AND SLICE THEM ABOUT 3/8″ THICK.WHISK TOGETHER THE SUGAR AND THICKENER. COMBINE THE PEACHES WITH THE SUGAR MIXTURE, VANILLA, ALMOND, SALT, AND LEMON JUICE, MIXING THOROUGHLY. SET THE FILLING ASIDE.
  
  REMOVE THAWED PUFF PASTRY FROM PACKAGE. FLOUR A LARGE WORK SURFACE. ROLL THE DOUGH INTO A 12″ CIRCLE.
  
  PREHEAT THE OVEN TO 425°F.
  
  FOLD THE ROLLED-OUT DOUGH IN HALF, THEN IN HALF AGAIN; THIS WILL MAKE IT EASIER TO MOVE. PICK THE FOLDED DOUGH UP, PLACE IT IN A 9″ X 1 1/2″ PIE PAN. AND UNFOLD IT, CENTERING IT IN THE PAN.
  
  SPOON THE FILLING INTO THE CRUST.GENTLY DRAPE THE SECOND DOUGH CIRCLE UP THE FILLING. FOLD EDGES TOGETHER PINCHING TO SEAL. FINISH THE EDGES. BRUSH THE CRUST WITH MILK AND SPRINKLE WITH GRANULATED WHITE SUGAR, IF DESIRED; THIS WILL ADD A TOUCH OF SWEETNESS AND DELIGHTFUL CRUNCH.
  
  PLACE THE PIE ON A PARCHMENT-LINED BAKING SHEET, TO CATCH ANY SPILLS. BAKE IT FOR 35 – 45 MINUTES OR UNTIL THE CRUST IS GOLDEN BROWN.
  
  REMOVE IT FROM THE OVEN, AND PLACE IT ON A RACK TO COOL OVERNIGHT. IF YOU DON’T LET IT REST LONG ENOUGH, THE FILLING WILL BE TOO SOFT. STORE, WELL-WRAPPED, IN THE FRIDGE FOR 5 DAYS, OR FREEZE FOR UP TO 3 MONTHS.
  
  Enjoy!
  
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  Posted in Baking, Food, Good Dinner Mrs Mellen, peaches, Pie, Uncategorized | Tagged Peach Pie, Pepperidge Farm Puff Pastry
- Easter Milk Chocolate Layer Cake
  
  Posted at 3:15 pm by Good Dinner Mrs Mellen
  
  Mar 19th
  Easter Milk Chocolate Layer Cake
  
  1/4 cup unsalted butter, softened
  
  3/4 cup granulated sugar
  
  1/4 cup light vegetable oil
  
  2 large eggs, room temperature
  
  2 1/2 cup cake flour King Arthur
  
  1/4 cup dried nonfat milk
  
  1/4 cup unsweetened cocoa powder Ghirardelli
  
  1 teaspoon kosher salt
  
  1 teaspoon baking soda
  
  1/2 teaspoon baking powder
  
  6 ounces milk chocolate, melted
  
  1 cup whole buttermilk, room temperature
  
  1 teaspoon vanilla extract
  
  1/2 teaspoon almond extract
  
  Chocolate Fudge Frosting (Recipe below)
  
  Crushed Cadbury Milk Chocolate mini eggs
  
  1. Preheat oven to 350F. Butter and flour two 9-in round cake pans.
  
  2. Using a stand mixer fitted with a paddle attachment, beat in a bowl butter, sugar, oil and eggs at medium speed until well combined about 2 minutes.
  
  3. In a medium bowl, sift together flour, dried milk, cocoa, salt, baking soda, and baking powder. Add flour mixture, alternating with buttermilk in thirds starting and ending with flour. Beat until well combined. With mixture at low speed add chocolate, vanilla and almond until chocolate is combined. Ddivid batter between prepared pans.
  
  4. Bake until tester inserted into center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. remove from pans, and let cook completely on wire racks. Spread Chocolate Fudge Frosting between layers, sprinkle with half crushed chocolate eggs. Place remaining cake layer on top, frost top and sides. Garnish with remaining crushed chocolate eggs.
  
  Milk Chocolate Frosting
  
  12 ounces mild chocolate, chopped
  
  1 teaspoon vanilla extract
  
  1/2 teaspoon kosher salt
  
  3/4 cup heavy whipping cream
  
  1.Combine chocolate, vanilla, and salt in medium bowl.
  
  2. In a small sauce pan heat cream over medium heat until just boiling. Pour hot cream over chocolate mixture; whisk until melted and smooth. Refrigerate for one hour.
  
  3. Beat chocolate with whisk attachment of stand mixture at medium speed for 3 minutes.
  
  Enjoy!
  
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  Posted in Baking, Cake, Chocolate, Dessert, Easter Recipes | Tagged cadbury mini eggs, cake, Easter recipe, Ghirardelli Chocolate, King Arthur Flour, milk chocolate
- Lemon Poppy Seed Cake
  
  Posted at 9:17 am by Good Dinner Mrs Mellen
  
  Mar 1st
  Baking has been a passion of my since I made my first cake as a young child. I learned from my mother an exceptional baker as well as a cook. With her by my side assisting me I made my first cake – a basic moist white cake with chocolate frosting, better know as the classic birthday cake. From that day on I have continue by love of baking becoming an accomplished baker. And yes sometimes I still make that classic birthday cake, a family favorite.
  
  I created my Lemon Poppy Seed Cake to combine flavors that I love lemons, poppy seeds and white chocolate. The cake has a hint of tang topped with the smooth sweet white chocolate ganache, like yin and yang.
  
  Lemon Poppy Seed Cake
  
  INGREDIENTS
  
  1 cup unsalted butter, at room temperature, plus more for pan
  
  3 cups all-purpose flour plus more for pan
  
  1 tablespoon baking powder
  
  2 teaspoons kosher salt
  
  2 1/2 cups sugar
  
  1 can Solo Poppy Seed Cake and Pastry Filling
  
  4 large eggs separated
  
  1 teaspoon vanilla
  
  2 teaspoons lemon zest
  
  2 teaspoons lemon juice
  
  1 cup buttermilk
  
  1/4 cup slivered almonds
  
  RECIPE PREPARATION
  
  Preheat over to 350F. Butter and flour 12 cup Bundt pan or 10 cup tube pan: set aside. Whisk flour, baking power and salt in a medium bowl. Beat butter and sugar in large bowl with electric mixer until light and fluffy.  Add poppy filling and beat until blended. Beat in egg yolks, 1 at a time, beating well after each addition.  Stir in dry ingredients in thirds alternating with buttermilk, start and end with dry ingredients. Beat egg whites in separate bowl with electric mixer until stiff peaks form. Fold beaten egg whites into batter. Add vanilla, lemon zest and lemon juice. Bake for 60-70 minutes or until cake tester comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely.
  
  Drizzle white chocolate Ganache over cake.  Sprinkle slivered almonds on top.
  
  White Chocolate Ganache
  
  Place finely chopped chocolate in small heatproof bowl.Set over warm water on low heat (water should not touch bottom of bowl).Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
  
  In small saucepan over low heat, heat cream just unto simmer stirring frequently. Remove from heat, add about two-thirds of hot cream into melted white chocolate. Stir gently to incorporate, then beat or whisk until smooth.
  
  Enjoy!
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  Posted in Baking, Cake, desserts, Good Dinner Mrs Mellen, Uncategorized | Tagged Easy recipe, Lemon Poppy Seed Cake, white chocolate ganache
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