King Arthur Flour | Good Dinner Mrs Mellen

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- 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
- Easter Milk Chocolate Layer Cake
  
  Posted at 3:15 pm by Good Dinner Mrs Mellen
  
  Mar 19th
  Easter Milk Chocolate 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
  
  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. Divide batter between prepared pans.
  
  4. Bake until tester inserted into the center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. remove from pans, and let cool 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 milk chocolate, chopped
  
  1 teaspoon vanilla extract
  
  1/2 teaspoon kosher salt
  
  3/4 cup heavy whipping cream
  
  1. Combine chocolate, vanilla, and salt in a medium bowl.
  
  2. In a small saucepan 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 the whisk attachment of stand mixture at medium speed for 3 minutes.
  
  Enjoy!
  
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  Posted in Baking, Cake, Chocolate, Dessert, Easter Recipes | Tagged cadbury mini eggs, cake, Easter recipe, Ghirardelli Chocolate, King Arthur Flour, milk chocolate
- 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
- The Ultimate Cheesecake
  
  Posted at 12:31 pm by Good Dinner Mrs Mellen
  
  Mar 5th
  My mother passed this recipe to me many years ago. It is the richest cheesecake that you can make. I save it for special occasions when I want to share a show stopping dessert that tops off a dinner or a party. I have included a recipe for a pineapple glaze, or you can thickly spread sour cream on top. Or if you want to make this for Christmas as I did this year I put candied cranberries on top. Ether way this cheesecake is the star of the show!
  
  Crust:
  
  1 cup sifted flour, King Arthur Flour
  
  1/4 cup sugar
  
  1 teaspoon grated lemon peel
  
  1/2 teaspoon vanilla extract
  
  1 egg yolk
  
  1/4 cup butter, softened
  
  Filling:
  
  5 pkg.(8-oz) cream cheese softened, Philadelphia cream cheese
  
  1 3/4 cups sugar
  
  3 tablespoon flour
  
  2 teaspoons grated lemon peel
  
  1 1/2 grated orange peel
  
  1/4 teaspoon vanilla
  
  5 eggs, plus 2 egg yolks
  
  1/4 cup heavy cream
  
  Pineapple Glaze:
  
  2 tablespoon sugar
  
  4 teaspoon cornstarch
  
  2 cans(8 1/4-oz) crushed pineapple in heavy syrup, undrained
  
  2 tablespoon lemon juice
  
  Sugared cranberries
  
  2 cups fresh cranberries
  
  1 1/2 cups sugar, divided
  
  1 cup water
  
  Crust:
  
  Preheat over to 400F. Grease the inside of 9-inch springform pan(3 inches high). Remove side. Make crust: In a medium bowl, combine flour, sugar, lemon, peel, vanilla. Make well in center; with fork, blend in yolk and butter. Mix with fingertips until smooth. Form half of dough into a ball and place on bottom of springform pan. Place wax paper on top; roll pastry to edge of pan. Remove paper. Bake 6 to ;8 minutes or until golden. Cool. Meanwhile divide rest of dough into three parts. Between waxed paper roll each part 2 1/4 inch wide and 9 inch long. Assemble springform pan with the crust on the bottom. Line sides fo the pan with pastry strips, over lapping ends. Remove waxed paper. Preheat oven 450F.
  
  Filling: In large mixer bowl, blend cheese, sugar, flour, peels and vanilla at high speed. Beat in eggs and yolks, one at a time: beat until smooth, occasionally scraping bowl with spatula. Beat in cream. Pour into pan. Bake 10 minutes. Lower oven to 250F. Bake 1 hour longer. Remove pan to rack to cool, 2 hours. Make glaze.
  
  Glaze: In small saucepan, combine sugar and cornstarch. Stir in remaining ingredients. Over medium heat, bring to boiling, stirring; boil 1 minute, or until thickened and translucent. Cool.
  
  Spread surface of cheese cake with glaze; refrigerate for 3 hours or overnight.
  
  Sugared Cranberries: Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes. Add cranberries and stir to coat. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
  
  Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
  
  Set cranberries aside to dry for a hour or so.
  
  To serve: Loosen pastry fro side of pan with spatula. Remove sides of springform pan. Top with either Pineapple glaze or sugared cranberries. Serves 16
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  Posted in Baking, Baking, Cake, Dessert, Elegant, entertaining, Food, Good Dinner Mrs Mellen | Tagged Cheesecake, Christmas, Cranberries, King Arthur Flour, Philadelphia cream cheese
- 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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