Food | Good Dinner Mrs Mellen

Category: Food
- Cornish Game Hens in Champagne Sauce
  
  Posted at 10:04 am by Good Dinner Mrs Mellen
  
  Jan 5th
  True Cornish game hens are young female Cornish chickens weighing about 2 pounds. They make an elegant single serve entry. And they are easy to roast like a chicken. Perfect for a romantic dinner for two or a smaller dinner party.
  
  I am a big fan of spices and seasonings when I cook, using very little salt relying on fresh and dried herbs and spices to flavor food. When I was young I would help my grandmother who immigrated from Italy harvest her vegetables for winter canning. We’d sit for hours at her red and white enamel kitchen table and I’d watch her braid fresh garlic and tie peppers together, then she would hang them in her cellar to dry. As soon as you stepped into the cellar the pungent aroma assailed your senses.
  
  CORNISH GAME HENS IN CHAMPAGNE SAUCE
  
  2 Cornish Hens
  
  1/4 cup fresh or frozen cranberries
  
  fresh thyme sprigs
  
  fresh rosemary sprigs
  
  2 whole garlic cloves, peeled and sliced in half
  
  1 lemon, sliced in half
  
  2 tablespoon butter, melted and cooled
  
  1/2 cup dry champagne or sparkling wine, at room temperature
  
  salt and pepper
  
  1 cup baby carrots
  
  Preheat oven 375 F
  
  Rinse hens and pat dry. Stuff each hen cavity with half of the cranberries, next thyme, and rosemary, then cloves and finish with the lemon half. Truss the hen legs. Combine butter and champagne. Pour over hens. Season with salt and pepper. Place baby carrots around the hens.
  
  Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Baste hens every 15 minutes. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.
  
  Serve over Israel couscous.
  
  Enjoy!
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  Posted in Chicken, Easy recipes, entertaining, Food | Tagged Cornish Hens, Easy recipes, romantic dinner
- MINESTRONE SOUP
  
  Posted at 9:25 am by Good Dinner Mrs Mellen
  
  Jan 4th
  During cold New England winters, I like to host friends for casual dinners where I serve either a few soups or stews to the group. All very informal and relaxing as we enjoy spending time together with friends. I’m always searching for new soup recipes to add to my repertoire.
  
  Recently I was reading about the Blue Zones, areas across the world where the inhabitants live healthy and active into old age. Some natives even live to be over 100! I was fascinated with the notion that diet and activity played such a powerful role in extending longevity past the normal life expectancy experienced in the United States.
  
  Hearing my fascination with the Blue Zones, my husband gave me the Blue Zone Cookbook for Christmas. I tweaked the Minestrone soup recipe from Sardinia to accommodate ingredients readily available and what I like to add to soup. I love easy – I tell everyone that I’ve changed my middle name to easy – and this soup is delicious and easy!
  
  I’m planning on serving this Minestrone soup as my vegan option at my next friends’ dinner. Along with a variety of soups, I’ll make a large salad, sourdough bread and serve wine!
  
  I believe that entertaining can be as elaborate or as simple as you desire. Hosting a soup party couldn’t be simpler and fun for all that attend. No-fuss, no unnecessary work leaving the host and hostess free to enjoy guests.
  
  I prepare the food in advance and set my soup in pots on the stove, simmering on low. A buffet table in my kitchen is set up with bowls, plates, salad, and bread. At a small table, I set up wine, beer, sparkling water and soda with glasses and an ice bucket. Cut up lemon and lime also are on the beverage table. Everyone helps themselves and I have seating in my dining room or we sit in the family room around the fire. *
  
  MINESTRONE SOUP
  
  2 tablespoon olive oil
  
  2 cups onions, chopped, 2-3 medium onions
  
  4 cloves garlic, minced
  
  1/2 cup celery, chopped
  
  8 cups (2 32 fl. oz. cartons) unsalted vegetable stock, I like Kitchen Basics
  
  1 cup carrots chopped
  
  2 cups green beans, cut into 2-inch pieces
  
  2 can garbanzo beans, drained and rinsed
  
  1 cup ditalini pasta
  
  2 teaspoon dried basil
  
  2 teaspoon dried oregano
  
  2 teaspoon dried thyme
  
  1 teaspoon black pepper
  
  1 teaspoon of sea salt
  
  1/2 teaspoon crushed dried anise
  
  1/2 teaspoon ground fennel seed
  
  grated parmesan cheese, optional
  
  Heat oil and onions in large stockpot cooking for 4-5 minutes until translucent. Add garlic and celery cook another 2 minutes, do not brown garlic.
  
  Pour in the stock and stir to blend. Add remaining ingredients to the pot. Turn heat on high and bring to a boil then turn to low. Cover and simmer for one hour.
  
  Serve with grated parmesan cheese.
  
  If you don’t use all the soup freeze in individual contains for future meals.
  
  Enjoy!
  
  *For casual entertaining I love to use mix and match dinnerware and glassware. Over the years I’ve collected vintage milk glass pieces from antique stores and I also supplemented with inexpensive white dishes and serving pieces from Home Goods. For glasses, I’ve found retro style glasses at stores like Anthropology and Williams Sonoma which I just love. Add a table cloth, candles and fresh flowers for a fabulous tablescape.
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, light dinner, lunch, Soup, Soups | Tagged Anthropology, Blue Zone, Healthy Soup, Home goods, Minestrone soup, Willam Sonoma
- Oatmeal-Cranberry Cookies with White Chocolate
  
  Posted at 4:17 pm by Good Dinner Mrs Mellen
  
  Dec 22nd
  Big chewy Oatmeal-Cranberry Cookies are a family favorite and I make them all year long. Christmas I sprinkle colored sugar to add a festive touch! They are so easy to make and my grandchildren love to help, especially decorating with the colored sugar!
  
  Oatmeal-Cranberry Cookies with White Chocolate
  
  1 cup sweetened dried cranberries
  
  1 cup boiling water
  
  1 cup unsalted butter, softened
  
  2 cups firmly packed light brown sugar
  
  2 teaspoons vanilla extract
  
  2 large eggs
  
  3 cups all-purpose flour
  
  1 teaspoon baking powder
  
  1 teaspoon baking soda
  
  1 teaspoon kosher salt
  
  1 1/2 cups old-fashioned oats
  
  1 cup white chocolate chips
  
  3 (4-ounce) white chocolate baking bars, coarsely chopped
  
  3 tablespoon shortening
  
  In a small bowl combine cranberries and boiling water. Let stand for 10 minutes, drain.
  
  In a large bowl, beat butter, brown sugar and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape the sides of the bowl. Add eggs, one at a time, beating well after each addition.
  
  In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With the mixer on low speed, gradually add flour to the mixture to butter mixture, beating until combined. Add oats, chocolate, and cranberries; until combined. Cover and refrigerate for 1 hour.
  
  Preheat oven to 350 F. Line baking sheets with parchment paper.
  
  Scoop 1 1/2 tablespoon to form a ball and place 2 inches apart on prepared pan
  
  Bake until lightly brown, about 12-14 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Dip in melted chocolate*. Sprinkle with colored sugar. Let stand until chocolate is set.
  
  *Microwave white chocolate and shortening in a medium-size microwave-safe bowl on HIGH 1 minute or until chocolate melts, stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into the bowl. Place dipped cookies on wax paper; let stand until firm.
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  Posted in Baking, Christmas, Christmas Recipes, cookies, Food, Good Dinner Mrs Mellen | Tagged Oatmeal Cranberry cookies, White Chocolate
- Aunt Ann Marie's Baked Stuffed Potatoes
  
  Posted at 11:45 am by Good Dinner Mrs Mellen
  
  Dec 21st
  I remember the first time I helped my Aunt Anna Marie makes these richly flavorful potatoes. I was a young girl and she was having a large family party for one hundred people and she gave me the job of making the baked stuffed potatoes. Aunt Anna Marie was a wonderful cook, she used no recipes just cooking by experience and instinct.
  
  Aunt Anna Marie was an Italian war bride so following Italian tradition we cooked in her basement kitchen since the main kitchen immaculately perfect and was never used; just for show. As she busied herself preparing the more important entrees occasionally she would check my progress with the potatoes instructing me to add a little of this, a pinch of that. I loved every minute of cooking with my aunt. And I was one of her favorite helpers.
  
  After I had a home I added Aunt Anna Marie’s baked stuffed potatoes to my repertoire. One Christmas Eve I made her potatoes for my family and continued the tradition throughout the years. Preparing her potatoes for our Christmas eve dinner I am flooded with wonderful back memories of helping my Aunt Anna Marie so many years ago.
  
  Enjoy!
  
  four large russet potatoes, scrubbed
  
  1/4 cup butter, melted
  
  1/2 cup half and half
  
  1/2 cup grated Parmesan cheese, plus 1/2 cup for sprinkling
  
  1/2 teaspoon salt
  
  1/8 teaspoon pepper
  
  2 teaspoon paprika
  
  Slit potatoes on the side, but not all the way through. Bake potatoes in the microwave on potato setting. Or bake in a 350 F oven for 1 hour and 15 minutes. Cool 2 minutes. Slice potatoes in half and gently scoop out the potatoes leaving a little potato attached to the skin. Be careful not to break the skin, leave the potato skin for the shell.
  
  Bake at 350 F for 20 – 30 minutes until golden brown.
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, Potatoes, Vegetables | Tagged Baked stuffed Potatoes
- Roasted Brussels Sprouts with Shallots and Cranberries
  
  Posted at 1:55 pm by Good Dinner Mrs Mellen
  
  Dec 15th
  If you read my blog by now you know that I am obsessed with cranberries. As soon as these red jewels come to market I start to cook and bake everything with cranberries. My family loves Brussels Sprouts with cranberries and I make this recipe for our Christmas dinner; the red cranberries are an added festive touch. Many grocery stores carry the petite Brussels Sprouts which I like to use as they are nice and tender. If you use the larger variety you will need to split them in half. Another favorite ingredient that I use regularly is fig balsamic vinegar; sweet and tangy perfect with Brussels Sprouts. Versatile Brussels Sprouts are so perfect roasted alone too!
  - 2 tablespoon butter
  - 2 small shallots, chopped (about 1⁄4 cup)
  - 2 teaspoons minced garlic (about 2 garlic cloves)
  - 3 tablespoons fig balsamic vinegar
  - 3 pounds fresh Brussels sprouts, halved (about 10 cups) or petite Brussels, whole
  - 2 tablespoons olive oil
  - 1 teaspoon kosher salt
  - 1/2 teaspoons black pepper
  - 1 cup fresh cranberries
  Step 1
  
  Melt large skillet over medium heat. Add shallots, and cook, stirring often, until shallots are softened and start to brown, about 8 minutes. Add garlic, and cook, stirring often for 1 minute. Add vinegar, and cook until thick and syrupy, about 2 minutes. Remove from heat, and pour into a small microwavable bowl. Cool to room temperature, cover, and chill until ready to use, up to 1 day ahead.
  
  Step 2
  
  Preheat oven to 400°F. Toss Brussels sprouts with olive oil, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper. Transfer to lightly greased 13 x 9-inch baking dish. Roast Brussels sprouts in the preheated oven until golden and tender, about 25 minutes, stirring halfway through baking. Set aside for up to 1 hour.
  
  Step 3
  
  Microwave shallot mixture on MEDIUM (50% power) until mixture can be stirred, about 30 seconds. Add shallot mixture to Brussels sprouts. Sprinkle evenly fresh cranberries, and bake at 400°F until heated thoroughly about 15 minutes. Let stand 10 minutes before serving.
  
  Enjoy!
  
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  Posted in Christmas Recipes, Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen, vegetable bake, Vegetables, Vegetarian | Tagged Brussels Sprouts, Christmas recipe, Cranberries
- Chocolate Caramel Thumbprint Cookie
  
  Posted at 3:30 pm by Good Dinner Mrs Mellen
  
  Dec 9th
  Chocolate, caramel and sea salt, a perfect combination for a Christmas cookie. Each year I make copious quantities of Christmas cookies to give to friends and family. I love sharing my creations celebrating the true meaning of the season. My cookie gift list grows each year with requests from friends of friends who have tasted my cookies. Throughout the year I search for interesting containers that can be used by the recipients after all the cookies are gone.
  
  This cookie has become one of my family’s favorite since they all love chocolate and caramel dusted with sea salt then drizzled with chocolate glaze!
  
  COOKIE DOUGH:
  
  1 cup flour
  
  Generous 1/2 cup unsweetened cocoa powder
  
  1/4 teaspoon salt
  
  1/2 cup unsalted butter, at room temperature
  
  2/3 cup granulated sugar
  
  1 large egg yolk
  
  1 tablespoon heavy whipping cream
  
  1 teaspoon vanilla extract
  
  1/2 cup fine granulated sugar
  
  CARAMEL FILLING:
  
  1/2 package caramels, unwrapped
  
  2 tablespoon heavy whipping cream
  
  1/4 teaspoon fine sea salt, plus about 1/2 tsp. for sprinkling
  
  2 oz semi-sweet chocolate bar
  
  1 teaspoon shortening
  
  PREPARATION:
  
  1. Make cookies: Preheat oven to 350°. Sift flour, cocoa powder, and salt into a bowl. In another bowl with a mixer on medium speed, beat butter and granulated sugar until pale and fluffy. Reduce speed to low and add egg yolk, cream, and vanilla. Gradually beat in flour mixture.
  
  2. Scoop dough into rounded 1-tsp. portions and roll into balls, then roll balls in sparkling or powdered sugar to coat. Place 2 in. apart on parchment paper-lined baking sheets. With the end of a thick-handled wooden spoon, gently press an indentation into the center of each cookie. Bake until cookies is just set, about 10 minutes. (The depressions tend to fill in a bit as they bake, so as soon as they’re out of the oven, give them another press with the spoon if necessary.) Slide parchment with cookies onto cooling racks and let cool.
  
  3. Make the caramel: Place caramels in a small heavy saucepan with the cream. Heat to boiling lower heat stirring until caramels are melted.
  
  4. Assemble cookies: Spoon about 1/4 tsp. caramel into each cookie, then sprinkle with a few grains of sea salt.
  
  5. Microwave chocolate and shortening on high for 30 seconds. Stir until chocolate is smooth. Drizzle over cookies.
  
  Enjoy!
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  Posted in Baking, Baking, Chocolate, Christmas, Christmas Recipes, cookies, Food, Good Dinner Mrs Mellen | Tagged caramel, chocolate, Chocolate Caramel Thumbprint cookie, Christmas cookies
- Winter Slaw
  
  Posted at 9:21 am by Good Dinner Mrs Mellen
  
  Nov 23rd
  Slaws are a hot menu item these last few years. And so different from the slaws of my childhood. I remember growing up my Aunt would bring the Cold Slaw for Thanksgiving. She would combine shredded cabbage and carrots with a purchased coleslaw dressing. Today’s slaws have move far from the coleslaw my aunt made so long ago.
  
  Although I have fond memories of my family’s Thanksgivings, I enjoy experimenting with different textures and flavors creating slaws for every season. I’ve made my winter slaw with a lemon vinegarette, adding a fresh taste to the kale and cabbage. And an added benefit is this dish can be prepared ahead.
  
  Winter Slaw
  
  4 cups shredded kale, stems removed (4 ounces)
  
  1 teaspoon salt
  
  1 tablespoon olive oil
  
  4 cups shredded savoy cabbage
  
  1 cup shredded purple cabbage
  
  1 cup shredded carrots (2 medium)
  
  Lemon Vinegarette
  
  3/4 cup packed finely snipped Italian (flat-leaf) parsley
  
  1/2 cup extra virgin olive oil
  
  1/4 cup freshly squeezed lemon juice
  
  zest of 1 lemon (1/4 tsp packed)
  
  1 tsp Dijon mustard
  
  2 garlic cloves minced or pressed (1 tsp)
  
  1/2 tsp salt
  
  1/4 tsp freshly ground black pepper
  
  ½ cup pepitas (pumpkin seeds), toasted
  
  In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color. Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
  
  For the dressing, in a food processor or blender combine the parsley, olive oil, lemon juice, lemon zest, mustard, garlic, salt, and pepper. Cover and process or blend to combine.
  
  Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.
  
  Prepare the slaw and dressing as directed. Cover and chill separately for up to 24 hours. Sprinkle slaw with pepitas, add dressing and toss before serving.
  
  Enjoy!
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  Posted in Food, Healthy, Salad, Thanksgiving, vegan, Vegetarian | Tagged easy, kale, salad, vegan, Winter Slaw
- Celebrating Thanksgiving with Gratitude
  
  Posted at 9:15 pm by Good Dinner Mrs Mellen
  
  Nov 18th
  Thanksgiving for me is a time to reflect and celebrate gratitude by giving back and spending time with family and friends. I don’t remember when my women’s club started the tradition of assembling and donating Thanksgiving baskets to needy families in our town, just that each year as the need has grown we donate more baskets. We partner with our town’s Youth Services director, who identifies the families along with delivering the baskets. We never know who among our neighbors receives our baskets although sometimes with extreme gratitude a recipient reaches out to us to thank us for our generously. No thanks are ever needed or expected as we are the ones that are filled with joy knowing that we have helped families just like ours enjoy a holiday celebration.
  
  Preparation of our Thanksgiving Baskets beginnings in October as our members start donating all the items needed for a Thanksgiving dinner. Along with the traditional fixings for dinner and dessert, we add holiday items including plates, napkins, tablecloths, and candles, all artfully arranged by one of our members who designs gift baskets. Right before the baskets are delivered, we add fresh produce along with a gift card to a local grocery store for the families to purchase turkeys.
  
  I can’t think of a better start to my holiday season than with this tradition reminding me of the true meaning of Thanksgiving not only to give thanks for all that we have but to share with family, friends, and neighbors just like the first Thanksgiving.
  
  Thanksgiving morning finds me at a hot yoga class, two hours practicing with gratitude for all that I have been blessed with in my life. Then home to prepare a traditional Thanksgiving dinner. Each year I alter side dishes but the main star of the dinner is a turkey. I learned at a young age how to handle and prepare poultry from my mother, an outstanding cook – her turkey is far superior to any that I have tasted. My mother taught me to soak turkey overnight in a bath of salt to tender and remove harmful bacteria. First, my mother would freeze a fresh turkey, she believes it seals in the flavor. Then time to soak the frozen turkey overnight. Next through rinsing, draining and patting dry of the bird. I love rituals so my mothers hold a special place in my turkey preparation. I’ve bought a fresh turkey from the farm, from high-end and frozen from a lower-end grocery store. My only hard fast rule is all-natural. How you dress and cook the turkey plays an import part in how good your turkey taste.
  
  Below I’ve shared family favorites that we enjoy for a family dinner.
  
  A Simply Perfect Roast Turkey
  
  A Simply Perfect Roast Turkey
  
  Savory Fruit and Nut Stuffing with Cranberries
  
  Savory Fruit and Nut Stuffing for Thanksgiving turkey
  
  Savory Fruit and Nut Stuffing for Thanksgiving turkey
  
  Fresh Cranberry Sauce
  
  Deliciously Fresh Cranberry Sauce with Pineapples and Pecans
  
  Roasted Green Beans
  
  Roasted Green Bean with Garlic and Pine Nuts
  
  Traditional Pecan Pie
  
  Traditional Pecan Pie
  
  Enjoy!
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  Posted in cooking, Food, Pie, Thanksgiving | Tagged Giving thanks, gratitude, Thanksgiving, turkey
- Roasted Butternut Squash Soup with Spicy Pepitas
  
  Posted at 4:54 pm by Good Dinner Mrs Mellen
  
  Nov 17th
  Living in New England the weather is so unpredictable and today, Sunday, November 17th it was cold and we saw snow flurries. Early for our Boston suburbs. I started early in the morning making batches of soup to freeze. Soup on a wintery day is my favorite meal.
  
  I use to roast whole butternut squash, then peel and cut for this soup. Recently I jokingly said that I was changing my middle name to easy. So now I purchase packaged peeled and cut butternut squash and the taste of the soup has not been altered.
  
  Roasted vegetables are deliciously flavorful, and roasting butternut squash brings out a nutty flavor. Lately, I have been using pepitas in salads,.To add crunch and heat, I tossed the pepitas with spices and toasted them.
  
  Another benefit of this soup is that is it low fat and vegan, very healthy!
  
  1 package(20 oz.) butternut squash
  
  1 medium yellow onion, chopped (about 1 cup)
  
  1 celery rib, chopped (about 3/4 cup)
  
  1 carrot, chopped (about 3/4 cup)
  
  1 tart granny smith apple, peeled, cored, chopped
  
  1 tablespoon olive oil
  
  4 cups vegetable broth
  
  1/4 teaspoon cinnamon
  
  1/8 teaspoon nutmeg
  
  1/8 cayenne pepper
  
  salt and pepper to taste
  
  Preheat oven to 375. Line one large baking pan with parchment paper or aluminum foil. Place squash, onion, celery, carrot, and apple on a baking pan. Roast for 30-35 minutes.
  
  Working in batches purée the vegetables in a blender alternating with the vegetable broth until the mixture is smooth. Pour the purée vegetable mixture into a large stockpot.
  
  Add cinnamon, nutmeg, cayenne pepper, salt, and pepper to the squash soup and heat until hot.
  
  Top with toasted spicy pepitas. (optional)
  
  Spicy Pepitas
  
  1/2 cup of pepitas
  
  1 tablespoon olive oil
  
  1/4 teaspoon sea salt
  
  1/4 hot paprika
  
  1/4 cayenne pepper
  
  1/4 teaspoon garlic powder
  
  1/8 black pepper
  
  Place pepitas in a bowl. Add the remaining ingredients and toss to combine. Put pepitas in a toaster oven pan and toast for 2 minutes.
  
  Enjoy!
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  Posted in Apples, Food, Healthy, lunch, Soup, vegan | Tagged Butternut Squash Soup, Pepitas
- Perfect Chocolate Cake
  
  Posted at 9:46 am by Good Dinner Mrs Mellen
  
  Nov 16th
  Perfect Chocolate Cake
  
  For birthday celebrations my mother made her chocolate cake with rich fudge frosting and a chocolate filling. I believe she found this recipe in McCalls Cooking School publications, a series of cooking magazines with detailed instructions. When I married she shared with me her prize recipe and I’ve made this moist flavorful cake for birthday’s ever since.
  
  1 cup unsifted unsweetened cocoa
  
  2 cups boiling water
  
  2 3⁄4 cups sifted all-purpose flour
  
  2 teaspoons baking soda
  
  1⁄2 teaspoon salt
  
  1⁄2 teaspoon baking powder
  
  1 cup butter, softened
  
  2 1⁄2 cups sugar
  
  4 eggs
  
  1 1⁄2 teaspoons vanilla
  
  6 ounces semisweet chocolate pieces
  
  1⁄2 cup half and half
  
  3/4 cup butter
  
  2 1⁄2 cups unsifted confectioners’ sugar
  
  1 cup heavy cream, chilled
  
  1⁄4 cup unsifted confectioners’ sugar
  
  1 teaspoon vanilla extract
  
  1 cup heavy cream
  
  8 ounces semi-sweet chocolate chips
  
  1 teaspoon almond extract
  
  Preheat oven to 350°F.
  
  In a medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans. In a large bowl of an electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
  
  At low speed, beat in flour mixture (in fourths), alternately with the cocoa mixture (in thirds), beginning and ending with flour mixture. Do not over-beat.
  
  Divide evenly into pans; smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
  
  Cool in pans 10 minutes.
  
  Carefully loosen sides with a spatula; Remove from pans; cool on racks.
  
  Frosting: In a medium saucepan, combine chocolate pieces, cream, butter; stir over medium heat until smooth.
  
  Remove from heat. With a whisk, blend in 2 1/2 cups confectioners’ sugar.
  
  In a bowl set over ice(I use ice cubes) beat until it holds shape.
  
  Filling:
  
  Heat the cream in a saucepan or in the microwave, until the mixture begins to steam.
  Pour over the chopped chocolate in a bowl. Let sit for 5 minutes. Stir — at first slowly, then more vigorously — until the chocolate is completely melted. If necessary, reheat very briefly to soften any remaining hard bits of chocolate. Add almond extract. Refrigerate ganache until thick.
  
  To assemble the cake:
  
  On plate place a layer, top side down; spread with half of the ganache. Place the second layer, top side down; spread with rest of ganache.
  
  Place the third layer, top side up.
  
  To frost: With a spatula, frost sides first, covering ganache; use rest of frosting on top, swirling decoratively.
  
  Enjoy!
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  Posted in Baking, Baking, Cake, Dessert, desserts, Easy recipes, Food | Tagged chocolate cake, easy
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