Easter Recipes | Good Dinner Mrs Mellen

Category: Easter Recipes
- Homemade Dinner Rolls
  
  Posted at 10:32 am by Good Dinner Mrs Mellen
  
  Apr 8th
  Who doesn’t love dinner rolls, fresh and hot, right out of the oven? I made these dinner rolls for Easter dinner, and my family loved them. What I love about this recipe is that it is easy and quick. Also, you can easily double the recipe and make 24 rolls.
  
  2 cups all-purpose flour, or more if needed, I use King Arthur’s flour
  
  1 envelope Fleischmann’s® RapidRise Yeast
  
  2 tablespoons sugar
  
  ½ teaspoon salt
  
  ½ cup milk
  
  ¼ cup water
  
  2 tablespoons butter, Cabot’s
  
  Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  
  Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  
  Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan. Serve warm.
  
  Enjoy!
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  Posted in Baking, breads, Dinner Rolls, Easter Recipes, Easy recipes | Tagged Dinner Rolls, easy baking, Fleischmann's RapidRise Yeast
- Mediterranean Deviled Eggs with Blue Cheese
  
  Posted at 11:08 am by Good Dinner Mrs Mellen
  
  Apr 3rd
  Who doesn’t love deviled eggs! You can add anything to the egg filling to create all different types of eggs. Deviled eggs are great for formal Easter dinner, a picnic, barbecue, just so versatile. I love to change up the ingredients in my eggs to create tasty new treats. I love Mediterranean food, and I couldn’t resist making an egg that captures the Mediterranean taste.
  
  Mediterranean Deviled Eggs with Blue Cheese
  
  12 large eggs
  
  1/2 cup mayonnaise
  
  1/4 cup milk
  
  2 teaspoon Dijon Mustard or Stonewall Kitchen Blue Cheese Herb Mustard
  
  1/8 teaspoon salt
  
  Freshly ground black pepper
  
  1/4 cup chopped kalamata olives
  
  1 tablespoon minced capers
  
  1/4 cup blue cheese or gorgonzola
  
  sliced kalamata olives
  
  Fresh thyme, for decoration optional
  
  1. Place eggs single layer in a saucepan and cover eggs with water up to that 1 1/2 inches above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  
  2. Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, place the whites on a serving platter.
  
  3. Mash the yolks into a fine crumble using a fork. Add mayonnaise, mustard, salt, and pepper, and mix well. Gently combine olives, capers, and blue cheese with the egg mixture.
  
  4. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Decorate with sliced olive and serve.
  
  Enjoy!
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  Posted in Easter Recipes, Easy recipes, eggs, entertaining, Good Dinner Mrs Mellen, Holiday Celebrations | Tagged Deviled eggs, Easter recipe, Stonewall Kitchen Blue Cheese Mustard
- Chocolate Covered Easter Eggs
  
  Posted at 9:20 am by Good Dinner Mrs Mellen
  
  Apr 2nd
  These easy to make chocolate covered Easter Eggs will delight all your family members young and old alike. I sometimes omit the coconut and just make cream eggs and peanut butter. You can serve them plain or decorated with purchased sugar appliqués. However, you choose to embellish these candy eggs will be a big success.
  
  CHOCOLATE COVERED EASTER EGGS
  
  EGGS
  
  8 tablespoon butter softened
  
  4 cups confectioners sugar
  
  1 teaspoon vanilla
  
  3/4 cups sweetened condensed milk
  
  7 ounces sweetened coconut
  
  2/3 cup creamy peanut butter
  
  CHOCOLATE COATING
  
  1 package(12 ounces) Ghirardelli Semi-Sweet Chocolate Chips
  
  6 tablespoon butter
  
  2 tablespoon heavy cream
  
  Sugar decorations
  
  Cream butter gradually with confectioners sugar. Add sweetened condensed milk and vanilla. Mix until combined. Divide sugar mixture in half adding coconut to one half and peanut butter to the other. Shape cream mixtures into small eggs. Place on wax paper
  
  Place chocolate and butter in a large glass bowl. Then, microwave one minute on high. The chocolate will look shiny; stir to combine butter. Microwave in 20-second intervals, stirring after each, until totally smooth. Chocolate continues to melt once you take it out of the microwave. If you microwave the chocolate until it looks completely melted, you risk burning the chocolate.
  
  Add cream to chocolate mixture until combined.
  
  Roll eggs in chocolate and place on wax paper. Don’t coat the underside of eggs. Use a small spatula to smooth out the chocolate and cover the eggs of the filing. Decorate. Store in refrigerator until ready to serve. The eggs can be made ahead and frozen. Makes 36 eggs.
  
  Enjoy!
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  Posted in Chocolate, Dessert, desserts, Easter Recipes, entertaining, Good Dinner Mrs Mellen, Holiday Celebrations | Tagged Chocolate easter eggs, Easy recipes, Ghirardelli Chocolate
- Koulourakia – Greek Butter Cookies
  
  Posted at 9:53 am by Good Dinner Mrs Mellen
  
  Apr 18th
  Greek Butter Cookies just melt in your mouth. Koulourakia is usually served at Greek Easter along with other delicious baked delicacies. I like these butter cookies for their flaky buttery taste along with a hint of orange and brandy.
  
  1 cup butter, at room temperature
  
  1 cup of vegetable oil
  
  2 tablespoon vegetable shortening
  
  1 1/2 cup sugar
  
  1/2 teaspoon baking soda
  
  1/2 cup orange juice
  
  3 eggs
  
  2 tablespoons brandy
  
  7 1/2 cups all-purpose flour
  
  2 teaspoons baking powder
  
  1 egg beaten with 1 tablespoon water
  
  Sesame seeds
  
  Beat butter, oil and shortening in a large bowl of the electric blender until well blended.
  
  Add sugar, 1/2 cup at a time blending well. Stir baking soda into orange juice, stir. Add to butter mixture. Add eggs and brandy, mixing well.
  
  Combine flour and baking powder.
  
  Add flour 1 cup at a time to creamed mixture. Remove from mixture when the dough is heavy. Knead by hand until the dough is smooth.
  
  Tear off a piece of dough a little larger than a walnut. Roll between palms to form a pencil shape 6 to 7 inches long, cross dough to form a twist. Place twists one inch apart on lightly greased cookie sheet. Brush with egg wash. Sprinkle with sesame seeds.
  
  Bake 350 F for 20 minutes or until golden. Makes about 4 1/2 dozen cookies
  
  Enjoy!
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  Posted in Baking, Baking, cookies, Easter Recipes, Food, Good Dinner Mrs Mellen, Holiday Celebrations | Tagged Easter, Greek butter cookies, Koulourakia
- 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 the 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 quarts)
  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 the pan, smoothing top, then bake until a wooden pick or skewer inserted in the center of the 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.
  The cake can be made 3 days ahead and kept in an airtight container
  
  Enjoy!
  
  buzzchomp.com
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  Posted in Baking, Baking, Cake, Dessert, Easter Recipes, Food | Tagged fall baking, Libby's pumpkin, New England, spice cake
- Easter Milk Chocolate Layer Cake
  
  Posted at 3:15 pm by Good Dinner Mrs Mellen
  
  Mar 19th
  Easter Milk Chocolate Layer Cake
  
  Easter deserves a special cake, and I make a basic chocolate cake with chocolate fudge frosting decorated with Cadbury Mini Eggs. These delightful candied chocolate eggs are only available during the Easter Holiday.
  I eat all the mini eggs before I can decorate the cake, and I run out to search for one last bag to use on the cake.
  
  Ingredients:
  
  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. Divide batter between prepared pans.
  
  4. Bake until tester inserted into the center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. remove from pans, and let cool 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 milk chocolate, chopped
  
  1 teaspoon vanilla extract
  
  1/2 teaspoon kosher salt
  
  3/4 cup heavy whipping cream
  
  1. Combine chocolate, vanilla, and salt in a medium bowl.
  
  2. In a small saucepan 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 the whisk attachment of stand mixture at medium speed for 3 minutes.
  
  Enjoy!
  
  www.gooddinnermrsmellen@blogspot.com
  
  www.buzzchomp.com
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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
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