Cabot Butter | Good Dinner Mrs Mellen

Tag: Cabot Butter
- Pumpkin Chocolate Swirl Pie
  
  Posted at 10:12 am by Good Dinner Mrs Mellen
  
  Oct 26th
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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!
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  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
- Perfect Yellow Cake with Milk Chocolate Frosting
  
  Posted at 9:25 am by Good Dinner Mrs Mellen
  
  Jan 18th
  I’ve been searching for a perfect light and fluffy yellow cake recipe and I think that I found it. I found this recipe on the box of King Arthur Cake Flour. If you’re not familiar with King Arthur I suggest you check the flour out. I always used their wonderful unbleached flour for cookies, loaves of bread but did not like the results for a cake. Now with they have cake flour, I am in heaven. On their web site, they have wonderful recipes for all kinds of delectable baked goods. Go to http://www.kingarthurflour.com/recipe/. Getting back to this cake, I just loved the results. The cake is high and light with a wonderful flavor with the addition of vanilla and almond extra. The milk chocolate frosting that I made is rich and complements the light and delicate texture of the cake.
  
  Tender White Cake*
  
  2 3/4 cups King Arthur Unbleached Cake Flour Blend
  
  1 2/3 cups superfine sugar is best
  
  1 tablespoon baking powder
  
  3/4 teaspoon salt
  
  3/4 cup (12 tablespoons) unsalted butter, softened (Cabot)
  
  4 large egg whites plus 1 whole large egg
  
  1 cup full-fat vanilla yogurt
  
  or 1 cup of whole milk
  
  2 teaspoons vanilla extract
  
  1 teaspoon almond extract
  
  Mix all of the dry ingredients for 2 minutes on slow speed, blend. Add the soft butter and mix it into a paste. Add the egg whites, then the whole egg, beating after each addition. Scrape down the sides and the bottom of the bowl after each addition
  
  In a small bowl, whisk the yogurt or milk. (I used yogurt) with the vanilla and almond extracts. Add that mixture, 1/3 at a time to the batter. Beat 1 or 2 minutes after each addition, until fluffy, scraping the sides and bottom of the bowl. Pour the batter into greased and floured or parchment-lined pans(two 8″ or 9″ round) Cake can also be made as one 9″ x 13″ or 20 to 24 cupcakes.
  
  Bake in preheated oven for 20 – 25 minutes for 8″ or 9″ pans; 20-25 minutes for 9″ x 13″ pan: or 15-20 minutes for cupcakes. Remove from oven and frost.
  
  Milk Chocolate Fudge Frosting
  
  1 pkg( 6 oz) Semi-Sweet chocolate pieces (Ghiradelli)
  1/2 cup light cream
  1 cup butter(Cabot)
  2 tsp vanilla
  2 1/2 cup powdered sugar.
  
  In a medium saucepan combine chocolate, cream, butter and stir over medium heat until smooth. Remove from heat. Put powder sugar in a large bowl. Stir in chocolate mixture and vanilla. Beat with an electric mixer. Chill in refrigerator until frosting thickens and is spreadable about 1 hour.
  
  * Here are some baking tips that I’ve picked up over the years. All of your ingredients for cakes, eggs, milk, yogurt, butter must be at room temperature. Don’t just take them out of the frig and start baking. For nice even cakes, not the dome effect, use Wilton Small Bake Even Strips. These insulating strips fit right around your cake pans and you bake the cake with the strips on and like magic your cake comes out perfect.
  
  Enjoy!
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  Posted in Baking, Cake, Food | Tagged Cabot Butter, fudge frosting, Ghiradelli Chocolate, King Arthur Flour, whte cake
- Two Delectible Christmas Cookies to get started for the Holiday Season!
  
  Posted at 7:13 pm by Good Dinner Mrs Mellen
  
  Dec 2nd
  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 the chopped nuts, chop and set aside, eggs separated, set aside. 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 I use Cabot Butter
  
  1/3 cup sugar
  
  2 teaspoons vanilla
  
  2 teaspoons water
  
  2 cups flour King Arthur is my favorite baking 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.
  
  Chocolate-Dipped Anise Biscotti
  
  2 1/2 cups flour
  
  1 cup of sugar
  
  4 tablespoon butter
  
  2-3 drops anise oil or 1 tablespoon anise seeds, crushed (Use mortal and pustular or put in a plastic bag and crush with a rolling pin)
  
  2 teaspoon baking power
  
  1/4 teaspoon salt
  
  3 large eggs.
  
  Chocolate for dipping
  
  3 ounces semi-sweet chocolate (I like Ghirardelli)
  
  3 tablespoon shortening
  
  1. In a large bowl put 1 1/2 cup flour and remaining ingredients. Mix at low speed until just mixed, increase speed to medium and beat for 3 minutes, scraping sides of the bowl with a spatula. Add remaining cup of flour; finish mixing with a large wooden spoon. Wrap dough in plastic wrap; refrigerate 1 hour until firm.(Or place dough in the freezer for 30 minutes)
  
  2. Preheat over to 375 F. Grease large cookie sheet. Divide dough in half. On a floured surface shape each half into a 10 x 3-inch loaf. Place both loaves, abut 2 inches apart, on cookie sheet. Bake 20 minutes
  
  3. Remove cookie sheet from oven; immediately slice each loaf crosswise into 3/4 inch thick slices. Turn slices cut side down on the same cookie sheet. Bake cookies 5 minutes longer or until lightly golden. Remove cookies to rack to cool.
  
  4. Microwave chocolate and shortening on low for 1 minute or until chocolate melts. Stir to combine. Dip one end of each cookie into melted chocolate, letting excess drip back into the bowl. Place dipped cookies on wax paper, let dry until firm.
  
  Store cookies in a tightly covered container.
  
  Give baking a try, it is so much fun! I have plenty more cookies to make and recipes to share.
  
  Enjoy!
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  Posted in Baking, Christmas Recipes, Easy recipes, entertaining, Food, Good Dinner Mrs Mellen | Tagged Anise Chocolate Dipped Biscotti, Cabot Butter, Christmas cookies, King Arthur Flour, Sandies
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