Baking | Good Dinner Mrs Mellen

Category: Baking
- Chocolate Ganache Velvet Pound Cake with Chocolate Dipped Strawberries
  
  Posted at 10:04 am by Good Dinner Mrs Mellen
  
  Feb 28th
  Pound cakes have a special place in my baking repertoire. I don’t know there is something about a pound cake that is just so perfect. I am amazed by the versatility of Pound cakes. You can make them in all different sizes, shapes, flavors; they are the chameleon of the cake world. Pound cake originated in the 1700s was made with a pound of butter, eggs, sugar, and flour; hence the name pound cake.
  
  And who doesn’t love a delicious chocolate pound cake? I love this recipe because it produces a moist, flavorful cake. Pound cakes can be dense, and sour cream adds a creamy lightness to the batter.
  
  This cake is delicious, making the basic recipe, but plain is not my style. I add a chocolate ganache and chocolate-dipped strawberries to make it extra memorable.
  
  Ingredients
  
  1 1/2 cups semisweet chocolate morsels
  
  1/2 cup butter, softened
  
  1 (16 ounce) packages light brown sugar
  
  3 large eggs
  
  2 cups all-purpose flour
  
  1 teaspoon baking soda
  
  1/2 teaspoon salt
  
  1 (8 ounce) containers sour cream
  
  1 cup hot water
  
  2 teaspoons vanilla extract
  
  Chocolate Ganache
  
  Vanilla ice cream
  
  9 strawberries, washed with stems
  
  Directions
  1. Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
  2. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
  3. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
  4. Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool completely on wire rack.
  5. Sift powdered sugar over the top of the cake.
  6. Dip small spoonfuls of warm ganache over the cake.
  7. Decorate with chocolate-dipped strawberries
  Ganache
    1 (12-ounce) package semisweet chocolate morsels
  1/2 cup whipping cream
  3 tablespoons butter
  
  1. Microwave chocolate morsels and whipping cream in a 2-quart glass bowl at medium 2 1/2 to
            3 minutes or until melted. Whisk until smooth then whisk in butter. Let stand 30 minutes. Beat
  at medium speed with electric mixture for 3 to 4 minutes. Dip strawberries in chocolate
           Ganache. Place on wax paper and chill.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Baking, Cake, Chocolate, Food, Good Dinner Mrs Mellen | Tagged chocolate dipped strawberries, chocolate ganache, chocolate pound cake
- CHOCOLATE TIRAMISU CREPE CAKE
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  Feb 16th
  An outrageous luscious cake that will wow your guest! I loved creating this cake and had so much fun making the crepes that I hadn’t done 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 fantastic,
  
  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 whippingcream. 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!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Cake, Dessert, desserts, Food, Good Dinner Mrs Mellen | Tagged cake, crepe, Mardi Gras, tiramisu
- Red Velvet Heart cookies just in time for Valentine’s Day!
  
  Posted at 9:06 am by Good Dinner Mrs Mellen
  
  Feb 11th
  Red Velvet is all over lately, even Dunkin Donuts has Red Velvet lattes and Red Velvet Drizzle Donuts for Valentine’s Day. I’m still not tired of this delicious flavor. What could be more appropriate for Valentine’s Day than Red Velvet Heart cookies? These little gems are fun and easy to make just screaming Be Mine!
  
  Red Velvet Heart Cookies
  
  1 1/4 cups all-purpose flour
  
  2 tablespoon unsweetened cocoa powder
  
  1/4 teaspoon salt
  
  1/3 cup sugar
  
  1/2 cup butter
  
  1 tablespoon red food coloring
  
  3 ounces white baking chocolate with cocoa butter, coarsely chopped
  
  1 1/2 teaspoon shortening
  
  1. Preheat oven to 325F. In a medium bowl sift flour, cocoa, and salt. Set aside
  
  2. Cream butter and sugar in an electric mixer until fluffy. Stir in flour mixture until combined. Add red food coloring gently hand mixing until the dough is red without any chocolate streaks.
  
  3. Form mixture into a ball and knead until smooth. On a lightly floured surface, roll the dough until 1/2 inch thick. Using a 1inch scalloped heart cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
  
  4. Bake for 20 minutes. Transfer cookies to wire rack to cool.
  
  5. In a small heavy saucepan cook and stir white chocolate and shortening over low heat until melted and smooth. Drizzle cookies with melted white chocolate. Let stand until white chocolate is set. Makes about 24 cookies.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Baking, cookies, Dessert, Food, Holiday Celebrations | Tagged Cookies, Red velvet cookies, Valentine Day
- French Macarons
  
  Posted at 9:49 am by Good Dinner Mrs Mellen
  
  Feb 10th
  I’ve never met a holiday that I didn’t love to celebrate. Valentine’s day happens to be one of my favorites. I love decorating, pulling out all my dishes, plates, teacups, pots, and more. I collect china, silver, and crystal, which I use all the time, and especially on Valentine’s Day, I have an assortment of heart shaped tableware.
  
  For Valentine’s Day, I baked up some treats to share with my family. I made French Macaron cookies and Red Velvet Heart cookies. Perfect to say Be My Valentine!
  
  These delectable little treats are worth all the work. I also like to fill the shells with other flavored fillings to change it up!
  
  French Macarons with Vanilla Swiss Meringue Buttercream
  
  Makes 24-30 shells or 12-15 macarons
  3 large egg whites, at room temperature for three hours
  1 cup slivered almonds, toasted
  2 cups confectioners’ sugar
  2 tablespoon sugar
  1 teaspoon vanilla extract
  Red food coloring
  Vanilla Swiss Meringue Buttercream
  1. Line baking sheets with parchment paper. Using a pencil, draw 1 inch or 1 1/2 inch circle. (Depending on the size you want the macarons) Turn parchment paper over; set aside.
  2. Combine almonds and 1 tablespoon of the confectioners’ sugar, pulsing until finely ground. (Do not over process.) Add remaining confectioners’ sugar until combined. Set aside.
  3. Using a mixer or medium-high speed, beat egg whites until frothy. Gradually add sugar, beating at high speed until peaks form, about 3 to 5 minutes. Add vanilla extract and desired about of food coloring: mix well.
  4. Add almond mixture to egg whites, folding gently until well combined. Place batter into a pastry bag fitted with a medium tip. Pipe batter into drawn circles on prepared baking sheets. Tap baking sheets on the counter 5-7 times to release air bubbles. Let sit at room temperature 45 minutes to 1 hour before baking.
  5 Preheat oven to 275F. Bake for 20-25 minutes or until firm to the touch. Cool completely on baking sheets until ready to fill.
  1. Place Vanilla Swiss Meringue Buttercream in a pastry bag fitted small round tip. Pipe mixture onto the flat side of macaron, and top with another macaron, flat sides together, pushing gently down and twisting slightly so that filling will spread to edges. Repeat with remaining macarons and filling.
  Vanilla Swiss Meringue Buttercream
  3 egg whites, at room temperature
  3/4 cup sugar
  1 cup butter
  2 teaspoons vanilla extract
  1. In a medium bowl, combine egg whites and sugar. Using a mixture at medium speed, whisk together. Set the pan over a pan of simmering water. Whisk constantly until mixture registers 140 on an instant-read candy thermometer. Remove from heat and beat at high speed with whip attachment for 10 minutes. The meringue should be tripled in volume.
  2. Reduce mixer speed to low. Add butter 1 tablespoon at a time, beating well after each addition. Add vanilla extract and beat to combine. Beat at medium speed for 2 minutes until light and fluffy.
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Baking, Dessert, Food, Good Dinner Mrs Mellen, Holiday Celebrations | Tagged Buttercream filllng, French Macarons, Valentine's Day
- Traditional Pecan Pie
  
  Posted at 10:33 am by Good Dinner Mrs Mellen
  
  Oct 31st
  My family loves a traditional Pecan Pie. For years I’ve wanted a more creative pie, like adding chocolate, but , no, no, they tell me. So I no longer ask them; I give them what they want! Here is my traditional Pecan Pie. It’s easy and delicious!
  
  Traditional Pecan Pie
  
  Pie Crust
  
  1-1/4 cups all-purpose flour
  
  1/4 teaspoon salt
  
  1/3 cup shortening
  
  4 – 5 tablespoons cold water
  
  1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
  
  2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.
  
  3. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
  
  4. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
  
  5. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Or you can use a pre-made pie crust(I like Pillsbury refrigerated pie crust)
  
  Filling
  
  1/2 cup dark corn syrup
  
  1/2 cup light corn syrup
  
  3 eggs
  
  1 cup of sugar
  
  2 Tbs. butter, melted
  
  1 tsp vanilla extract
  
  1 1/2 cups pecans halves
  
  Pre-heat oven to 350 F. Whisk the first five ingredients thoroughly. Pour into the pie crust. I like to place the pecan halves in a circular design.
  
  Bake on center rack of the oven for 55 to 60 minutes. Do not over bake.
  
  TIP: Pie is done when the center reaches 200 F. Tap center surface of pie lightly; it should spring back when done.
  
  Enjoy!
  
  Gooddinnermrsmellen.com
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Food, Good Dinner Mrs Mellen, Pie | Tagged Desserts, easy, Pecan pie, Pie
- Pumpkin Chocolate Swirl Pie
  
  Posted at 10:12 am by Good Dinner Mrs Mellen
  
  Oct 26th
```
If you know me or follow my blog, I love to cook, decorate, and entertain! So this might seem a surprise that I am hosting my first Thanksgiving dinner at my home. Yes, you heard, right.  


Thanksgiving is the one holiday that you will not find a large group gathered around my dining room table. Traditionally I spent Thanksgiving at my parent's home in Pennsylvania, the one holiday that we were all together again. After my grandson was born, we celebrated at the home of my daughter-in-law's parents, beginning a new phase in our life.


This year due to the pandemic and staying safe, Thanksgiving dinner will be a small group of seven. Individuals that are in our pandemic circle. And I am going to make sure that this is a memorable as every other Thanksgiving!  


I've decided to plan my meal backward, beginning with dessert! Growing up, my mother baked a traditional pumpkin pie, which is still my favorite. This year I decided that we are going to have a spectacular Pumpkin Chocolate Swirl pie. And I drizzled chocolate over the pie! 


Pumpkin pie is easy to make. To make the pie special, I've added an extra step with the chocolate batter and the drizzle. I've included a basic butter crust recipe, or you can purchase refrigerated pie crust too.
An easy, show-stopping dessert to sweeten up our Thanksgiving dinner even if we are missing sharing with our large family! 






Pumpkin Chocolate Swirl Pie


1 (15-ounce) can pumpkin 
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon cornstarch
3-ounce Ghirardelli bittersweet chocolate, melted and cooled slightly


All Butter Pie Crust* or 1 (9-inch) Pillsbury Pie crust


Chocolate drizzle


2-ounce Ghirardelli semi-sweet chocolate
2 tablespoons unsalted Cabot butter






Pre-heat over to 425 F. Wish together pumpkin, sweetened condensed milk, eggs, spices, and cornstarch in a medium bowl until smooth.


Transfer 1 cup of the filling into a bowl and whisk in the melted chocolate. Pour pumpkin filling in the crust. Dollop the chocolate filling on top and swirl with a butter knife.


Bake Pie for 15 minutes. Reduce3 over temperature to 350 F and continue baking for 35 for 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.


Make chocolate drizzle. Melt chocolate and butter in a safe microwave bowl at 50 percent for 1 1/2 to 2 minutes, depending on your microwave. 


Drizzle over pie. 


The pie can be refrigerated overnight. Serve chilled or at room temperature.




*All Butter Pie Crust


1 1/4 cup King Arthur's all purposed flour
1/4 teaspoon fine sea salt
10 tablespoons Cabot unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed


In a food processor, pulse together the flour and salt. Add butter and pause until mixture from lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet.


Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.


On a lightly floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate. Trim the edge to 3/4 inch; fold the dough under itself and crimp decoratively.


Enjoy!
```
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Autumn, Baking, Baking, Chocolate, Dessert, desserts, Elegant, entertaining, Food, Good Dinner Mrs Mellen, Holiday Celebrations, Pie, Thanksgiving | Tagged Cabot Butter, Chocolate pumpkin pie, Eagle Brand, Easy recipe, Ghiradelli Chocolate, Pillsbury Pie crust, Thanksgiving dessert, Thanksgiving dinner
- Peach Schnapps Pie with Streusel Topping
  
  Posted at 8:37 am by Good Dinner Mrs Mellen
  
  Aug 26th
  August is peach season with fresh picked peaches in all the markets. Peach pie is one of my favorites pies(I know I say that about every pie!). Sometimes you have to do something different, go a little rouge, shack it up! That’s what I did with this Peach Pie, I added Peach Schnapps to the filling, added a streusel topping all in a phyllo pie crust. I just let my creative cooking ideas flow for this show stopping pie!
  
  Streusel topping:
  
  1/2 cup plus 2 tablespoons unbleached all purpose flour
  
  1/2 cup old-fashioned oats
  
  1/3 cup cup (packed) golden brown sugar
  
  1/2 teaspoon salt
  
  6 tablespoons (3/4 stick) chilled unsalted butter, diced
  
  3/4 cup pecans, coarsely chopped
  
  Filling:
  
  3/4 cup sugar
  
  2 tablespoons quick-cooking tapioca
  
  3/4 teaspoon ground cinnamon
  
  1/4 teaspoon ground cardamom
  
  1/4 teaspoon ground nutmeg
  
  2 tablespoon Peach Schnapps
  
  3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
  
  Phyllo Pie Crust:
  
  10 14×9-inch sheets fresh phyllo pastry or frozen, thawed
  
  5 tablespoons butter, melted
  
  2 tablespoons sugar
  
  1/2 teaspoon cinnamon
  
  1/4 teaspoon nutmeg
  
  1/4 teaspoon ginger
  
  Preparation:
  
  Streusel topping:
  
  Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD Can be made 1 day ahead. Cover; chill.
  
  filling:
  
  Stir sugar and next 4 ingredients in large bowl. Mix in Peach Schnapps, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
  
  Crust:
  
  Lightly butter 10-inch-diameter tart pan. Place rimmed baking sheet in oven to heat. Combine sugar, cinnamon, nutmeg and ginger in small bowl.
  
  Set rack at lowest position in oven. Preheat oven to 400°F. Lay 1 phyllo sheet on clean work surface and brush lightly with butter (keep remaining phyllo sheets covered with plastic wrap and damp towel to prevent drying). Sprinkle 1scant teaspoonful cinnamon mixture over phyllo. Repeat 4 times with phyllo, butter, and cinnamon mixture. Arrange stacked phyllo in tart pan, gently pressing and allowing long sides to hang over edge of pan. Repeat layering process with 5 remaining phyllo sheets. Arrange stacked phyllo crosswise atop first sheets so that overhanging corners point in opposite directions. Roll overhang in to form edge of crust.
  
  Spoon filling into crust. Scatter topping over, breaking up large clumps.
  
  Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 30 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Baking, Dessert, desserts, Food, peaches, Pie | Tagged Peach Pie
- Sticky Buns
  
  Posted at 9:07 am by Good Dinner Mrs Mellen
  
  Jul 8th
  Growing up my mother made the most wonderfully delicious Cinnamon Buns or as we liked to call them, sticky buns. We’d anxiously wait for the dough to rise and for my mother to bake in a very hot oven. The aroma filled our house, lasting until we licked our fingers clean.
  
  Years ago my mother shared with me her recipe for her sweet yeast bread which I’ve incorporated into these absolutely scrupulous Sticky Buns. I made these for my children and now I introduced my grandchildren to my mother’s Sticky Buns.
  
  These delicious pastries are worth the time and effort to make from scratch. What I like is the recipe can be made ahead, in stages. Also, I have successfully frozen the baked buns, just defrost, and gently warm.
  
  Dough:
  
  1 cup milk at room temperature
  
  2 teaspoon yeast
  
  1/2 tablespoon sugar
  
  1 teaspoon salt
  
  2 egg
  
  ½ cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus ½ tablespoon, melted
  
  3 1/2 cups all-purpose flour
  
  Topping:
  
  1¾ cups chopped pecans (about 8 ounces)
  
  ½ cup (1 stick) unsalted butter
  
  ¾ cup (packed) dark brown sugar
  
  ¼ teaspoon kosher salt
  
  Filling:
  
  ½ cup (1 stick) unsalted butter, room temperature
  
  ½ cup (packed) dark brown sugar
  
  ¾ teaspoon ground cinnamon
  
  ½ teaspoon freshly grated nutmeg
  
  ⅛ teaspoon kosher salt
  
  All-purpose flour (for dusting)
  
  1 large egg
  
  Coarse sea salt
  
  Heat milk in a small saucepan over medium or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth. Combine flour, salt, and remaining sugar in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With the mixer running, add ½ cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed 1 minute. Knead on medium-high speed until the dough is soft and silky, about 5 minutes.
  
  Brush a medium bowl with about 1 tsp. melted butter; place dough in the bowl. Brush top of the dough with remaining melted butter; cover with plastic wrap.
  
  Let dough rise in a warm, draft-free area until doubled in size, 2 hours.
  
  Chill dough 2 hours or overnight.
  
  Do Ahead: Dough, before the first rise, can be made 1 day ahead. Cover with plastic; chill. Let rise in a warm, draft-free area until doubled in size, 2–2½ hours.
  
  Topping
  
  Preheat oven to 350°. Spread nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10–12 minutes. Let cool completely. Set 1¼ cups nuts aside for buns.
  
  Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes. Pour 1 cup glaze into the baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle ½ cup toasted pecans over bottom of the baking pan and let cool.
  
  Buns
  
  Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside.
  
  Roll out dough on a lightly floured work surface into a 14×18″ rectangle about ¼” thick. Arrange dough on a work surface so 1 long side faces you. Spread cinnamon-sugar mixture over dough, leaving a 1″ border on the side farthest from you.
  
  Sprinkle ¾ cup chopped pecans over cinnamon-sugar mixture. Beginning with the long edge closest to you, roll dough into a log, tightening as you roll and patting in ends if they begin to taper. Pinch together the seam where the long side meets the roll to seal. Arrange log seam side down.
  
  Using a large knife, cut log crosswise into 12 pieces (lightly flour knife between slices if the dough is too sticky). Turn buns cut side up and gently pat top to flatten slightly. If needed, reshape to form round edges by cupping lightly floured hands around each bun and gently pushing and turning them in a circular motion. Transfer buns to prepared pan, spacing evenly apart (buns should not touch each other).
  
  Loosely cover the pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes–1 hour, or 1½–2 hours if the dough has been chilled overnight.
  
  Arrange a rack in the middle of the oven; preheat to 450°. Whisk egg with ½ tsp. water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly until buns are golden brown, the filling is bubbling, about 20 minutes. Let cool 5 minutes. Spoon remaining glaze over. Sprinkle ½ cup pecans over. Let cool in pan on a wire rack.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Baking, Food, Good Dinner Mrs Mellen, Pastry | Tagged cinnamon buns, pastries, Sticky buns
- Easy Crusty Bread
  
  Posted at 7:17 am by Good Dinner Mrs Mellen
  
  May 24th
  This is the easiest recipe for simple crusty bread and it uses regular flour. The bread tastes delicious. Perfect for a novice bread maker. I’ve baked for years and I love the convenience of this no-fuss recipe. All you do is make the recipe and store the dough in your refrigerator for up to two weeks. You can make a loaf at a time or any combination up to three loaves.
  
  Making bread or anything with yeast reminds me of my mother and grandmother, both were exceptional cooks and bakers. My memories flow freely when I smell bread baking in my kitchen, I am transported to my childhood watching my mother kneed bread patiently waiting to taste her fresh-baked bread. This recipe is kneed free.
  
  Life is simple again when you bake bread!
  
  1 ½ tablespoons yeast*
  
  1 ½ tablespoon kosher salt
  
  3 cups water, lukewarm
  
  6 ½ cups King Arthur’s unbleached, all-purpose flour, more for dusting dough
  
  Cornmeal
  
  In a large bowl mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. The dough will be quite loose. Cover with plastic wrap. Let dough rise at room temperature 2 hours (or up to 5 hours).
  
  You can make the bread now or cover and refrigerate the dough for up two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with a serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on a parchment-covered baking sheet sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate for future use.
  
  Place broiler pan on the bottom of the oven. Turn over to 450 degrees and heat for 10 minutes.
  
  Dust dough with flour, slash top with a serrated or very sharp knife three times. Place the baking sheet on the center rack. Pour one cup hot water into broiler pan and shut the oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely. Makes three round loaves.
  
  * I used SAF Instant Red Label Yeast by Lesaffre Yeast Corporation
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Baking, breads, Easy recipes, Food, Good Dinner Mrs Mellen | Tagged Baked Bread, Crusty Bread, Easy Bread recipe, King Arthur's Flour, Saf Yeast
- Lemon and Lavender Scones with Lemon Curd
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  May 3rd
  I am the number one fan of Victoria Magazine! Years ago I stumbled upon the first issue in a doctor’s office waiting room and I have been enamored ever since. This beautiful magazine with gorgeous features and breathtaking styled photoshoots speaks to my soul. I anxiously await every issue knowing my favorite magazine will not disappoint, each issue is a visual delight, from the articles to the recipes.
  
  I’ve made many of the recipes featured in Victoria and I find their recipes simple to duplicate, achieving the same results as the magazine. This is not always the case when you attempt a recipe from a magazine. Many times I have been disappointed with my results and I am a good cook. Not with Victoria!
  
  I love Victoria’s tag line, “For lovers of charming homes and gardens, decorative touches, and world travel, Victoria nourishes the feminine soul and promises a return to loveliness.”
  
  Below is the recipe for Lemon and Lavender Scones from Victoria Magazine the May/June 2020 issue.
  
  Lemon and Lavender Scones with Lemon Curd
  
  2 cups self-rising flour*
  
  ¼ cup of sugar
  
  ¼ cup cold salted butter
  
  2 teaspoons dried culinary lavender
  
  1 teaspoon fresh lemon zest
  
  ½ cup cold heavy whipping cream
  
  1 large egg
  
  ½ teaspoon vanilla extract
  
  Lemon curd
  
  Garnish: fresh culinary lavender flowers
  
  Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  
  In a medium bowl, combine flour and sugar, whisking well. Using a pastry
  
  blender, cut butter into flour mixture until mixture resembles coarse crumbs.
  
  Add dried lavender and lemon zest, stirring well.
  
  In a small bowl, combine cream, egg, and vanilla extract, whisking well.
  
  Add cream mixture to flour mixture, stirring to combine. Continue to bring
  
  the dough together with hands. (If the mixture seems dry, add more cream, 1
  
  a tablespoon at a time, until uniformly moist.)
  
  Turn out dough onto a lightly floured surface, and knead lightly 3 to 4 times.
  
  Roll dough into an 8 inch round and to a ½-inch thickness. Cut into 8
  
  rectangles.
  
  Bake until edges are golden brown and a wooden pick inserted
  
  in centers comes out clean, about 15 minutes. Remove scones to a wire
  
  rack, and let cool completely.
  
  Garnish with creamed honey lavender flowers, if desired.
  
  Lemon Crud
  
  3 egg yolks
  
  1/3 cup granulated sugar
  
  2 teaspoons lemon zest
  
  1/4 cup strained lemon juice
  
  1/4 cup unsalted butter, cubes
  
  In a small heavy saucepan whisk, together, lemon zest, and lemon juice
  
  until blended. Add butter; cook over medium heat, whisking constantly, until
  
  the mixture is very thick and the thermometer reads at least 175, about 10 minutes.
  
  Do not boil, Immediately remove from heat.
  
  Strain through a fine-mesh side into a small bowl. Press plastic wrap
  
  onto the surface, and let cool for 15 minutes. Refrigerate until serving, at
  
  least 1 hour.
  
  *If you have all-purpose flour add 3 teaspoons baking powder and 1
  
  teaspoon salt.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Baking, Dessert, desserts, Easy recipes, entertaining, Food, Good Dinner Mrs Mellen, Tea Party | Tagged baking, Lemon Lavender scone, Tea Party, Victoria magazine
← Older posts
- Search for:
- Recent Posts
- Categories
  - Food (176)
  - Good Dinner Mrs Mellen (168)
  - Easy recipes (98)
  - Vegetarian (81)
  - family meals (66)
  - Healthy (64)
  - Main Dish (62)
  - Main Meal (60)
  - entertaining (50)
  - Baking (50)

%d bloggers like this: