Ghiradelli Chocolate | Good Dinner Mrs Mellen

Tag: Ghiradelli Chocolate
- Easter Chocolate Milk Chocolate Cake
  
  Posted at 9:31 am by Good Dinner Mrs Mellen
  
  Mar 29th
  Easter deserves a special cake, and I make a basic chocolate cake with chocolate fudge frosting decorated with Cadbury Mini Eggs. These delightful candied chocolate eggs are only available during the Easter Holiday.
  I eat all the mini eggs before I can decorate the cake, and I run out to search for one last bag to use on the cake.
  
  Easter Chocolate Milk 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 Chocolate
  
  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!
  
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  Posted in Baking, Cake, Chocolate, Dessert, desserts, Food | Tagged Cadbury Mini Egs, chocolate cake, Easter recipe, Ghiradelli Chocolate
- 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!
```
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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
- Cranberry Desserts
  
  Posted at 9:36 am by Good Dinner Mrs Mellen
  
  Dec 8th
  You all know by now that I love using cranberries in my cooking; sauce, with veggies – so good with Brussels sprouts – and especially desserts. Cranberries also add a festive touch to all your dishes. Especially around the Holidays Cranberries add a festive flavorful touch.
  
  This year once again cranberries will be the star on my holiday dessert table – from easy make-ahead tea bread to a rich cheesecake and a sparking show-stopping white cake.
  
  The Ultimate Cheesecake
  
  The Ultimate Cheesecake
  
  A rich cheesecake topped with candied cranberries taste delicious and looks beautiful on a dessert table. My youngest son Chad loves cheesecake; we’ve even been to Juniors in Times square to sample their array of delectable cakes. At Christmas, I make especially for him a cheesecake enjoyed by all. This cheesecake is what is called a New York-style – rich, five packages of cream cheese, five eggs plus two egg yolks and cream – making for a dense creaming cake. In the spring I make this cheesecake with crushed pineapple.
  
  Snowy Winter White Chocolate Cranberry Cake
  
  Snowy Winter White Chocolate Cranberry Cake
  
  Isn’t this a beautiful cake – looking like new-fallen snow on Christmas morning. The white cake is light and moist, one of my favorite recipes that I use over and over, just changing the filling and frosting.
  
  Sweet Potato Cranberry Pound Cake
  
  Sweet Potato Cranberry Pound Cake
  
  A deliciously easy cake, perfect after a meal, but I like to serve this cake with brunch or when sharing a cup of coffee with friends.
  
  Pumpkin Cranberry Tea Bread with White Chocolate
  
  Pumpkin Cranberry Tea Bread with White Chocolate
  
  Tea bread is great to make ahead and freeze for up to a month. I always around the holidays have a few in my freezer for when friends drop in or if I want to bring as a hostess gift. I wrap the tea bread in cello wrap which you can purchase at a craft store and tie with a festive bow.
  
  In New England, we have freshly picked cranberries from fall to December. Cranberries freeze well so I buy extra to freeze and use during the winter months in my cooking.
  
  I have many recipes on my blog with cranberries!
  
  Enjoy!
  
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  Posted in Cake, Christmas, Christmas Recipes, Dessert, desserts, Elegant, entertaining, Good Dinner Mrs Mellen, Tea Breads | Tagged Christmas, Clheesecake, Cranberries, Ghiradelli Chocolate, King Arthur Flour, Philadelphia cream cheese
- Snowy Winter White Chocolate Cranberry Cake
  
  Posted at 4:03 pm by Good Dinner Mrs Mellen
  
  Dec 23rd
  Snowy Winter White Chocolate Cranberry Cake
  
  Looking at this cake makes me think of glistering fresh new snow illuminated by a bright lite full moon! Not only is this cake a beautiful show stopper it also tastes wonderful. I love this tender white cake filled with a heavenly white chocolate ganache. Sugared cranberries finish this storybook cake to perfection to be a glorious finish to any holiday meal or party!
  
  Sugared cranberries
  
  2 cups fresh cranberries
  
  1 1/2 cups sugar, divided
  
  1 cup of water
  
  Cake
  
  2 1/4 cups cake flour, King Arthur Cake Flour
  
  1 3/4 cups all purposed flour, King Arthur Flour
  
  1 tablespoon baking powder
  
  1 1/2 teaspoons salt
  
  1 1/2 cups unsalted butter, at room temperature
  
  3 cups granulated sugar
  
  6 large eggs, at room temperature
  
  1 1/2 cups whole milk
  
  2 teaspoon vanilla extract
  
  1 teaspoon almond extract
  
  3 cups cranberries
  
  White Chocolate Icing
  
  12 oz white chocolate chips, Ghirardelli
  
  3/4 cup heavy whipping cream
  
  3/4 cup butter, room temperature
  
  8-9 cups powdered sugar
  
  Sugared Cranberries:
  
  1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
  
  2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
  
  3. Add cranberries and stir to coat.
  
  4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
  
  5. Remove cranberries from syrup and roll in the remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
  
  6. Set cranberries aside to dry for an hour or so.
  
  Cake
  
  1. Preheat the oven to 350°F. Grease and flour three 9″ round cake pans.
  
  2. To make the cake: In a medium bowl, whisk together the flours, baking powder, and salt.
  
  3. In a large bowl, beat the butter until smooth.
  
  4. Gradually add the sugar and beat until fluffy.
  
  5. Add the eggs one at a time, beating well after each addition.
  
  6. Add the dry ingredients in three parts, alternating with the milk and vanilla. Scrape the sides and bottom of the bowl, and beat for 1 more minute. Add cranberries by hand.*
  
  7. Divide the dough among the prepared pans. If you’re using a scale, put 1 1/2 pounds of batter in each pan.
  
  8. Bake the cakes for 35 to 40 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Remove from the oven and cool in the pans for 15 minutes. Turn the cakes out of the pans and cool completely on a rack.
  
  White Chocolate Icing
  
  1. Place white chocolate chips in a metal bowl.
  
  2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
  
  3. Cover bowl with saran wrap for 5-7 minutes.
  
  4. Whisk chocolate and cream until smooth.
  
  5. Allow ganache to sit until mostly cool. It should be thick.
  
  6. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
  
  7. Add butter and beat until it is fully combined.
  
  8. Slowly add powdered sugar and beat until it is fluffy and the right consistency. Add more cream if needed.
  
  To assemble the cake:
  
  1. Remove cake domes from cakes with a large serrated knife.
  
  2. Place the first layer of cake on a cake plate. Spread about icing on top in an even layer.
  
  3. Add the second layer of cake and add more icing on top in an even layer.
  
  4. Add the final layer of cake on top and ice the outside of the cake.
  
  5. Top the cake with sparkling cranberries and add some around the edge, if desired.
  
  *Tip: Dust cranberries with flour before adding to the batter to prevent their sinking to the bottom of the cake layers.
  
  Enjoy!
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  Posted in Christmas Recipes, Dessert, Good Dinner Mrs Mellen | Tagged cake, cranberry, Ghiradelli Chocolate, King Arthur Flour, White Chocolate
- Pumpkin Cranberry Tea Bread with White Chocolate
  
  Posted at 5:11 am by Good Dinner Mrs Mellen
  
  Nov 26th
  Loaf breads or Tea bread whatever you call these delectable sweet breads are simply delicious and easy to make. Prefect for a beginning baker or to make when you are short of time. You can also make and freeze to eat later. Smaller loafs are perfect little treats to give as gift during the holidays wrapped up in cellophane tied with a festive ribbon. I love pumpkin bread anytime of the year but especially around Thanksgiving. For me baking isn’t only about the taste but about the heavenly cooking aromas filling my home with sweet scents.
  Ingredients
  
  3 cups all-purpose flour
  1 tablespoon plus 2 teaspoons pumpkin pie spice
  2 teaspoons baking soda
  1 1/2 teaspoons salt
  3 cups granulated sugar
  1 can (15 ounces) LIBBY’S 100% Pure Pumpkin
  4 large eggs
  1 cup vegetable oil
  1/2 cup orange juice
  1 cup sweetened dried, fresh or frozen cranberries
  
  1 cup GHIRARDELLI white chocolate chips
  
  PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
  
  COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries and white chocolate chips. Spoon batter into prepared loaf pans.
  
  BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
  
  Recipe makes two loaves.
  
  FOR THREE 8 x 4-INCH LOAF PANS:
  PREPARE as above. Bake for 55 to 60 minutes.
  
  FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
  PREPARE as above. Bake for 50 to 55 minutes.
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  Posted in Baking, Dessert, Tea Breads | Tagged Crandberries, Ghiradelli Chocolate, Libby, Pumpkin, Thanksgiving, White Chocolate
- Outrageous Triple Chocolate Salted Caramel Nut Cake
  
  Posted at 3:20 pm by Good Dinner Mrs Mellen
  
  May 1st
  Chocolate, chocolate and more chocolate. If you love chocolate and salted caramel this cake is for you. My inspiration for this outrageous chocolate cake was chocolate salted caramel candy. I have to admit I seemed to get a little carried away. Warning this cake is very rich so eat accordingly! Truly a show stopping cake worth a few calories.
  - CAKE
  - 2 cups all-purpose flour
  - 3/4 cup unsweetened cocoa, Ghiradelli Chocolate
  - 1/2 teaspoon baking powder
  - 1 teaspoon table salt
  - 1 1/2 cups butter, softened at room temperature
  - 3 cups granulated sugar
  - 5 large eggs, at room temperature
  - 1 1/4 cups buttermilk
  - 2 teaspoons instant espresso
  - 2 teaspoons vanilla extract
  - 1 cup 60% cacao bittersweet chocolate morsels, Ghiradelli Chocolate
  - 1/2 cup semi-sweet chocolate morsels, Ghiradelli Chocolate
  - 1/2 cup caramel sauce
  - CHOCOLATE GLAZE
  - 3/4 cup semisweet chocolate morsels, Ghiradelli Chocolate
  - 3 tablespoons butter
  - 1 tablespoon light corn syrup
  - 1/2 teaspoon vanilla extract
  - WHITE CHOCOLATE GLAZE
  - 3/4 cup white chocolate chips, Ghiradelli Ghiradelli
  - 3 tablespoon cream
    3/4 cup powdered sugar
  - TOPPING
  - 1/2 cup caramel sauce
  - 1 tablespoon sea salt
  - 1/2 cup chopped pecans
  Preparation
  
  1. Prepare Cake: Preheat oven to 325°. Whisk together flour and next 3 ingredients. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold bittersweet chips into batter. Pour 1/2 batter into a well-greased (with shortening) and floured 12-cup Bundt pan. Place 1/4 cup semisweet chips on batter. Spoon caramel sauce over chips. Top with remaining semisweet chips. Gently pour remaining batter in pan. Sharply tap pan on counter to remove air bubbles.
  
  2. Bake at 325° for 1 hour and 15 minutes to 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan; cool completely on rack.
  
  3. Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.
  
  4. Prepare White Chocolate Glaze: Melt chocolate and cream in double boiler. Let cool slightly. Whisk in powdered sugar. Drizzle glaze over cake.
  
  5. Pour caramel sauce over cake, sprinkle with sea salt then nuts.
  
  Enjoy!
  
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  Posted in Baking, Cake, Chocolate, Dessert, Elegant, entertaining, Food, Good Dinner Mrs Mellen | Tagged cake, chocolate, Ghiradelli Chocolate
- 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
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