Dessert | Good Dinner Mrs Mellen

Category: Dessert
- 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.
  
  Advertisements
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  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!
  
  buzxchomp.com
  
  gooddinnermrsmellen@blogspot.com
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Baking, Christmas Recipes, cookies, Dessert, desserts, Food, Good Dinner Mrs Mellen | Tagged Christmas cookies, easy, Hershey Kisses, peanut butter
- 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
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  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
- 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 pecans
  
  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
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  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.
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Christmas Recipes, cookies, Dessert, Food | Tagged Hungarian Christmas cookies, Kolaches, Poppy seed, Solo filling
- 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
  
  buzzchomp.com
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Baking, Cake, Dessert, Easter Recipes, Food | Tagged fall baking, Libby's pumpkin, New England, spice cake
- 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!
  
  buzzchomp.com
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Apples, Baking, Dessert, desserts, Pie | Tagged Apple Pie, fall desserts
- Candied Apple Crumb Cake
  
  Posted at 3:56 pm by Good Dinner Mrs Mellen
  
  Sep 18th
  Fall at it’s best with fresh picked apples baked in a rich pound cake with crumb topping and caramel drizzled on top. Richly flavored with just a hint of orange juice, cinnamon and crisp tart apples. I used Granny Smith Apples in this cake for their tart flavor along with a firm consistency after baking. In this cake I want to bit into the apple with each bite as if I just had reach up picking the apple right off the tree. As gorgeous as this cake looks it is quite easy to make. Delicious, dazzling, easy to duplicate, what could be better.
  
  Candied Apple Crumb Cake
  
  Cake
  
  4 cups flour
  
  2 cups sugar
  
  1/2 teaspoon salt
  
  4 teaspoons baking powder
  
  1 cup oil
  
  1 cup orange juice
  
  3 large eggs (4 if small)
  
  1 teaspoon vanilla
  
  Apple Filling
  
  4 Granny Smith Apples peeled and slice
  
  1/2 cup sugar
  
  2 teaspoon cinnamon
  
  Crumb Topping
  
  1/2 cup butter (1 stick), softened
  
  1/3 cup firmly packed brown sugar
  
  1 cup flour
  
  1/4 teaspoon nutmeg
  
  1/2 teaspoon cinnamon
  
  Caramel Sauce
  
  1 cup granulated sugar
  
  ½ cup heavy cream
  
  2 tablespoons unsalted butter
  
  1 teaspoon fleur de sel (or another sea salt)
  
  1. Preheat oven to 350 F. Grease tube cake pan and set aside. Sift together flour, sugar, salt and baking powder. Place in a large mixing bowel making a well.
  
  2. Combine oil, orange juice, eggs and vanilla. Pour into center of well and beat for three minutes.
  
  3. Combine sugar and cinnamon in small bowel and set aside.
  
  4. Pour third of batter into prepared pan, add half sliced apples and half cinnamon-sugar. Cover with half the remaining batter. Top with remaining apples then cinnamon-sugar. Add remaining batter on top.
  
  5. Combine ingredients for crumb topping blending until thoroughly combined. A pastry blender works best to make the crumb topping but you can cut butter in with two knives.
  
  6. Sprinkle over cake. Bake 1 hour 30 minutes or until tester comes out clean.
  
  7. Cool for 1 hour before removing from tube pan.
  
  8. Make caramel sauce: In a medium saucepan over medium high heat combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber color about 10 minutes. Meanwhile warm the cream in a small saucepan. When the caramel is ready, slowly, whisk in a warm cream and continue simmering for another 2-3 minutes until the mixture is smooth. Remove from heat, then whisk in the butter,, and then salt. Slowly drizzle over cake.
  
  Serve with Vanilla ice cream or just plain.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Apples, Baking, Cake, Dessert, Food, Good Dinner Mrs Mellen | Tagged apples, cake, caramel, fall baking
- Perfect Peach Crumble with Vanilla Ice Cream
  
  Posted at 10:13 am by Good Dinner Mrs Mellen
  
  Aug 25th
  August is peach month with beautiful ripe peaches coming to market in New England. Peaches
  
  are a favorite with my family from sliced peaches topped with yogurt and granola to elaborate
  
  peach pies, tarts, cakes, cobblers and crumbles. So many choices with to bake with delicious
  
  summer fruit to delight family and friends. A crumble differs from a cobbler, a biscuit topping
  
  while a crumble a topping of lose ingredients combined and place on top of the fruit. Don’t forget
  
  to serve with rich vanilla ice cream.
  
  Perfect Peach Crumble with Vanilla Ice Cream
  
  For the peach filling:
  
  1/4 cup brown sugar
  
  1/4 cup white sugar
  
  1/2 cup all-purpose flour
  
  1 teaspoon ground cinnamon
  
  1/2 teaspoon salt
  
  8 cups peaches, thinly sliced
  
  1 teaspoon cornstarch, dissolved in 1 tablespoon water
  
  1 lemon, juiced
  
  For the crumb topping:
  
  3/4 cup brown sugar
  
  1/4 cup sugar
  
  3/4 cup all-purpose flour
  
  3/4 cup oats
  
  1/4 cup slivered almonds
  
  1/2 cup dried cranberries
  
  1/2 teaspoon freshly grated nutmeg
  
  1 teaspoon ground cinnamon
  
  1/2 teaspoon salt
  
       1 egg, slightly beaten
  
       1 stick unsalted butter, melted
  
  Vanilla ice cream* or whipped cream, for serving
  
  Directions
  
  Preheat oven to 450 degrees F. To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Butter a 12 by 8-inch oval dish and add peach mixture.
  
  To make the crumb topping: In a medium bowl, combine dry ingredients. Top peaches  crumb topping. Poor melted butter over crumb topping. Place in oven, bake uncovered for 35 – 40 minutes. Remove from oven and let sit for 15 minutes before serving. Serve with vanilla ice cream
  
  * I love Breyer’s Ice Cream!
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Dessert, desserts, entertaining, Farm Fresh Produce, Food, peaches, summertime recipes | Tagged Breyer's Ice Cram, Peach Crumble
- 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!
  
  www.gooddinnermrsmellen@blogspot.com
  
  www.buzzchomp.com
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Cake, Chocolate, Dessert, Easter Recipes | Tagged cadbury mini eggs, cake, Easter recipe, Ghirardelli Chocolate, King Arthur Flour, milk chocolate
← Older posts
- Search for:
- Recent Posts
- Categories
  - Food (91)
  - Good Dinner Mrs Mellen (78)
  - Easy recipes (58)
  - family meals (44)
  - Main Dish (34)
  - Main Meal (33)
  - Vegetarian (32)
  - entertaining (30)
  - Healthy (27)
  - Uncategorized (26)

%d bloggers like this: