Easter Recipes | Good Dinner Mrs Mellen

Category: Easter Recipes
- 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 are 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 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 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 dough is heavy. Knead by hand until 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 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
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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
  
  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
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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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