desserts | Good Dinner Mrs Mellen

Category: desserts
- Blueberry Pumpkin Loaf Bread
  
  Posted at 8:49 am by Good Dinner Mrs Mellen
  
  Oct 12th
  Autumn holds a special place in my heart; I was born in Autumn and I feel a pull – a strong kinship to this time of the year. I love the sights and smell of the season – burnished crimson leaves, crisp red apples, cinnamon spice pumpkin lattes, hayrides, pumpkin patches, mums exploding with color, and the majestic vistas filled with nature’s glory in New England. Autumn is my favorite baking season with a bountiful array of ingredients to create flavorful treats.
  
  Pumpkin tea bread is so easy to make and although I have so many different variations, I still find new recipes to create. I love blueberries so I thought why not combine blueberries, from the summer, with a pumpkin flavor from the fall. Add a crumb topping for extra texture for an amazing tea bread to accompany a rich Chai Tea.
  
  “Life starts all over again when it gets crisp in the fall.” F. Scott Fitgerald.
  
  Nonstick cooking spray
  2 ½ cups all-purpose flour
  1 ½ teaspoons baking powder
  ½ teaspoon salt
  ¼ teaspoon baking soda
  
  2 ½ tsp. pumpkin spice
  ⅔ cup buttermilk
  ½ cup canned pumpkin
  1 teaspoon vanilla
  ½ cup butter softened
  ½ cup granulated sugar
  ¼ cup packed brown sugar
  2 eggs
  ½ cup fresh blueberries
  
  1 recipe Almond-Oat Streusel Topping
  
  Preheat oven to 350°F. Spray a 9-inch loaf pan with cooking spray.
  
  In a medium bowl stir together the next five ingredients. In a small bowl combine buttermilk, pumpkin, and vanilla.
  
  In a large bowl beat butter and both sugars with a mixer on medium until light and fluffy. Add eggs, one at a time, beating after each. Add flour mixture and buttermilk mixture alternately, beating on low after each addition just until combined (batter will be stiff). Fold in blueberries.
  
  Spoon batter into prepared loaf pan. Top with Almond-Oat Streusel Topping. Bake 55-60 minutes or until a toothpick comes out clean. Cool loaf pan on a wire rack 5 minutes. Remove from pan.
  
  Almond-Oat Streusel Topping
  
  In a small bowl stir together 1/4 cup packed brown sugar, 2 Tbsp. each rolled oats and sliced almonds, 4 tsp. all-purpose flour, 1/2 tsp. the ground cinnamon, and 1/4 tsp. salt. Stir in 3 Tbsp. melted butter.
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  Posted in Baking, breads, Breakfast, Dessert, desserts, Easy recipes, Food, Good Dinner Mrs Mellen | Tagged Autumn baking, Pumpkin bread, Tea Bread
- Fall Apple Desserts
  
  Posted at 8:25 pm by Good Dinner Mrs Mellen
  
  Sep 11th
  Autumn, crisp mornings when dew glistens on burnished crimson leaves and you can taste the ripe apples in the orchards, just waiting to be picked. Apples, caramels, walnuts, and cinnamon flavors my favorite ingredients baked into fabulous desserts!
  
  Good Dinner Mrs Mellen
  
  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
  
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  Posted in Apples, Cake, desserts, Food, Good Dinner Mrs Mellen | Tagged Apple cake, Apple Pie
- Blueberry Pie with Pecan Topping
  
  Posted at 9:32 am by Good Dinner Mrs Mellen
  
  Jun 23rd
  I just love blueberries and blueberry pie. While traditional blueberry pie is mouthwatering delicious sometimes I just like to change it up so I created this sinful decadent Pecan crumb topped sour cream blueberry pie. They say a picture is worth a thousand words but even this picture can only go so far in capturing the nutty topping with blueberry juice bursting from the fruit all in a creamy custard. I want another piece just writing this! Don’t forget to top with Bryers French Vanilla ice cream.
  
  Pastry
  
  1 3/4 cup all-purpose flour
  
  1/4 cup sugar
  
  1 teaspoon cinnamon
  
  1/2 teaspoon salt
  
  2/3 cup butter
  
  2-3 tablespoon water
  
  1 egg, beaten
  
  Filling
  
  1 cup sour cream
  
  3 ounces cream cheese
  
  1 large egg
  
  3/4 cup light brown sugar
  
  1/4 cup all-purpose flour
  
  1 teaspoon vanilla
  
  4 cups blueberries, washed and picked over
  
  Crumb Topping
  
  1/2 cup all-purpose flour
  
  1/3 cup sugar
  
  1/3 cup light brown sugar
  
  1 tablespoon cinnamon
  
  1/4 teaspoon salt
  
  1/2 cup butter
  
  3/4 cup chopped pecans or walnuts
  
  1. To prepare pastry, combine flour, sugar, cinnamon, and salt in a large bowl. With pastry blender cut in butter to consistency of coarse cornmeal. Sprinkle water one tablespoon at a time, mix until pastry holds together. Shape pastry into a ball.
  
  2. On a lightly floured surface, roll out the pastry into an 11-inch round. Fit into a 9-inch pie plate. Turn extra dough at the edge into rim and flute or crimp raised edge. Just before placing the blueberry filling in pie shell, brush with beaten egg.
  
  3. To prepare filling, combine sour cream, cream cheese, egg, brown sugar, flour and vanilla in a bowl. Beat thoroughly until smooth. Preheat over to 450F. Fill pie shell with blueberries. Pour cream mixture over blueberries. Bake 10 minutes at 450F, reduce temperature to 350F and bake 35-40 minutes.
  
  4. Prepare crumb topping by mixing flour, sugars, cinnamon, salt, butter, and nuts. Blend to form a crumbly mixture.
  
  5. After baking the pie, remove the pie from oven, cool, then distribute crumb mixture evenly over top. Return to oven and bake 10-15 minutes more.
  
  Enjoy!
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  Posted in Baking, BLUEBERRY, desserts, Food, Good Dinner Mrs Mellen, Pie | Tagged Blueberry Pie, Crumb topping, July 4th
- DOUBLE CHOCOLATE TEA BREAD
  
  Posted at 11:53 am by Good Dinner Mrs Mellen
  
  Apr 13th
  If you follow my recipes and blog you know that I adore baking. I began my infatuation as a young child by my mother’s side, her eager helper. From her I learned to bake a delicious cake, pies, and pastries; my first lessons were baking. My mother and grandmother were intuitive cooks who rarely used a formal recipe instead of creating delicious meals from scratch – a little this – pinch of that. Baking as my mother shared with me requires precise measurements and ingredients for the perfect results. I have never forgotten her words as we baked together so long ago!
  
  DOUBLE CHOCOLATE TEA BREAD
  
  1 cup Unbleached All-Purpose Flour
  ¼ cup unsweetened cocoa
  1 teaspoon baking powder
  1 teaspoon baking soda
  ½ teaspoon salt
  8 tablespoons unsalted butter, softened
  1 cup of sugar
  2 large eggs
  1 teaspoon vanilla
  1 cup sour cream
  
  ½ cup semi-sweet chocolate chips
  
  Preheat oven to 350 degrees. Butter and flour 9 x 5 loaf pan.
  
  Sift flour, cocoa, baking powder, baking soda and salt into a medium bowl.
  
  Beat butter with an electric mixer until light and fluffy in another bowl. While beating, gradually add sugar. Beat in eggs one at a time. Add vanilla and beat until the mixture is smooth.
  
  Add one-fourth flour mixture to egg mixture alternating with one-third sour cream, beginning and ending with flour; beat just until smooth. Fold in chocolate chips.
  
  Scrape batter into prepared loaf pan and bake for 35 to 45 minutes, or until knife or skewer inserted in center comes out clean. Let cool completely in pan. Gently loosen edges chocolate loaf with a knife and remove from pan. Slice and arrange on a plate then dust lightly with powdered sugar.
  
  Serve with fresh strawberries and vanilla ice-cream.
  
  Enjoy!
  
  You can find Good Dinner Mrs. Mellen
  
  @buzzchomp.com and gooddinnermrsmellen@blogspot.com
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  Posted in Baking, Chocolate, desserts, Food | Tagged chocolate cake, easy baking, quick cake, Tea Breads
- CHOCOLATE TIRAMISU CAKE
  
  Posted at 7:05 pm by Good Dinner Mrs Mellen
  
  Mar 6th
  A luscious outrageous cake that will wow your guest! I loved creating this cake and had so much fun making the crepes that I hadn’t done in many years. Years ago when crepes were extremely popular I purchased a Sunbeam M’sieur Crepe maker. To my surprise I found the maker in a cabinet in my basement, unfortunately, it no longer worked so I used an omelet pan to make the crepes. This cake should be started two-three days before you want to serve. The cake is time-consuming yet easy to make. And your guest like mine will be so impressed with the cake because it looks and tastes amazing,
  
  INGREDIENTS
  
  Crepes
  ¾ cup plus 2 tablespoons cake flour
  
  ¾ cup plus 1 tablespoon all-purpose flour
  
  ¼ cup granulated sugar
  
  2 teaspoons kosher salt
  
  4 large eggs
  
  5 large egg yolks
  
  1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
  
  2 cups whole milk
  
  3 tablespoons cognac
  
  Tiramisu Filling
  1¼ cups confectioners’ sugar
  
  4 cups mascarpone cheese
  
  1/4 coffee liqueur
  
  1/4 cup natural cocoa powder plus 2 tablespoons for topping
  
  1 cup heavy whipping cream
  
  2 tablespoon powder sugar
  
  DIRECTIONS
  
  1. Make the crepe batter: Sift together the cake flour, all-purpose flour, and sugar in a medium bowl. Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth. In a slow, steady stream, whisk in the butter, then the milk and cognac, until the batter is smooth. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  
  2. Set an 8-inch nonstick skillet over medium-high heat. Gently stir the crêpe batter, then pour ¼ cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crepe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crepe, then flip the crepe over using a spatula, a more vigorous jerking motion or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crepe onto a plate. Top with waxed or parchment paper to prevent crepes from sticking together. Repeat until all of the batter is used (you’ll end up with about 20 crepes total, and will need 18 for the cake). Refrigerate the crepes on a plate until completely chilled, at least 2 hours or overnight.
  
  3. Make the tiramisu filling: Sift the confectioners’ sugar. Add the mascarpone cheese, coffee liquor, and 1/4 cocoa. Combine the mixture at low speed until well combined.
  
  4. Remove the crepes from the refrigerator. Add 1 crepe to the bottom cake plate so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crepe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 17 more crêpes. Refrigerate the leftover filling; you’ll use it to finish the cake. Chill the cake in the refrigerator for at least 2 hours or overnight. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
  
  Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks.
  
  Fold whipped cream into remaining tiramisu cream just until combined and no white streaks remain.
  
  Remove the cake from the refrigerator. Spread the remaining tiramisu cream on top and sides of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
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  Posted in Cake, Chocolate, Dessert, desserts, Elegant, entertaining, Food | Tagged chocolate tiramisu cake, crepes
- 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, the 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 an ungreased cookie sheet in 325 F over for 20 minutes. Remove. Cool slightly. Roll in confectionery sugar
  
  An easy way to do this is to put sugar in a 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
  
  Preheat 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 the kiss. Cool for 10 minutes. Remove from the 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
- 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 bread to a rich cheesecake 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 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 bread is 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 freshly 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 of 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 the center of the 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 the 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 the 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
- 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!
  
  Gooddinnermrsmellen.com
  
  buzzchomp.com
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  Posted in Baking, Baking, desserts, Food, Uncategorized | Tagged apples, cake, fall desserts, Pie
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