Good Dinner Mrs Mellen

Tag: easy baking

• 

  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
• 

  DOUBLE CHOCOLATE TEA BREAD

  Posted at 11:53 am by Good Dinner Mrs Mellen

  Apr 13th

  

  If you follow my recipes and blog you know that I adore baking. I began my infatuation as a young child by my mother’s side, her eager helper. From her I learned to bake a delicious cake, pies, and pastries; my first lessons were baking. My mother and grandmother were intuitive cooks who rarely used a formal recipe instead of creating delicious meals from scratch – a little this – pinch of that. Baking as my mother shared with me requires precise measurements and ingredients for the perfect results. I have never forgotten her words as we baked together so long ago!

  DOUBLE CHOCOLATE TEA BREAD 

  1 cup Unbleached All-Purpose Flour
  ¼ cup unsweetened cocoa
  1 teaspoon baking powder
  1 teaspoon baking soda
  ½ teaspoon salt
  8 tablespoons unsalted butter, softened
  1 cup of sugar
  2 large eggs
  1 teaspoon vanilla
  1 cup sour cream

  ½ cup semi-sweet chocolate chips 

  Preheat oven to 350 degrees. Butter and flour 9 x 5 loaf pan.

  Sift flour, cocoa, baking powder, baking soda and salt into a medium bowl.

   

  Beat butter with an electric mixer until light and fluffy in another bowl. While beating, gradually add sugar. Beat in eggs one at a time. Add vanilla and beat until the mixture is smooth.

  Add one-fourth flour mixture to egg mixture alternating with one-third sour cream, beginning and ending with flour; beat just until smooth. Fold in chocolate chips.

  
  Scrape batter into prepared loaf pan and bake for 35 to 45 minutes, or until knife or skewer inserted in center comes out clean. Let cool completely in pan. Gently loosen edges chocolate loaf with a knife and remove from pan. Slice and arrange on a plate then dust lightly with powdered sugar.

  Serve with fresh strawberries and vanilla ice-cream.

  Enjoy!

  You can find Good Dinner Mrs. Mellen

  @buzzchomp.com and gooddinnermrsmellen@blogspot.com

   

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  Posted in Baking, Chocolate, desserts, Food | Tagged chocolate cake, easy baking, quick cake, Tea Breads
• 

  Sweet Potato Cranberry Pound Cake

  Posted at 9:01 am by Good Dinner Mrs Mellen

  Nov 18th

  

   Fall is a wonderful baking season filling with all the fruits and veggies that give your bake goods that fall crisp flavor and aroma. I just love this new take on pound cake adding cooked sweet potatoes and cranberries.  Cream cheese makes the cake very moist while the pumpkin spice adds the fall flavor.

  Sweet Potato Cranberry Pound Cake

   

  1 (8-oz.) package cream cheese, softened

  1/2 cup butter, softened

  2 cups of sugar

  4 large eggs

  2 1/2 cups cooked, mashed sweet potatoes (I baked, peeled then mashed)

  3 cups all-purpose flour

  2 teaspoons baking powder

  1 teaspoon baking soda

  1/4 teaspoon salt

  2 teaspoon pumpkin pie spice

  1 teaspoon vanilla extract

  2 cups fresh cranberries, washed and picked over

  1. Preheat oven to 350º. Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.

  2. Stir together flour, next 4 ingredients in a medium bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Add cranberries folding over until cranberries are evenly distributed in the batter. Spoon batter into a greased and floured 10-inch (12-cup) tube pan.

  3. Bake at 350º for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

  or try:

  Sweet Potato Pound Cake Loaves: Prepare batter as directed; pour into 2 greased and floured 8 1/2- x 4 1/2-inch loaf pans. Bake and cool as directed.

  Enjoy!

  

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  Posted in Baking, Baking, Cake, Dessert, desserts, Food, Good Dinner Mrs Mellen, Thanksgiving | Tagged cranberry, easy baking, pound cake, Sweet Potato

• Chocolate Ganache Velvet Pound Cake with chocolate dipped strawberries

  Posted at 6:02 am by Good Dinner Mrs Mellen

  Aug 21st
  

   Summertime parties should be as fun for the hostess as the guests. That is why I love this chocolate pound cake packing a lot of punch for not much work. Bake the cake, drizzle the ganache, decorate with chocolate-dipped strawberries and you have a cake that will dazzle your guests!

  Ingredients

  1 1/2 cups semisweet chocolate morsels, I use Ghirardelli Chocolate

                   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 the 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 center comes out clean. Cool in pan on a wire rack 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, I use Ghirardelli Chocolate
  

        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!

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  Posted in Baking, Cake, Chocolate, Dessert, Easy recipes, Elegant, entertaining, Food, Good Dinner Mrs Mellen | Tagged cake, easy baking, Ghirardelli Chocolate, strawberries