King Arthur Flour | Good Dinner Mrs Mellen

Tag: King Arthur Flour
- Butternut Squash Galette in Olive Oil Dough
  
  Posted at 9:11 am by Good Dinner Mrs Mellen
  
  Jan 7th
  When glistening snow blankets New England, I turn to hearty, filling meals that are delicious and healthy. Butternut Squash is a favorite, soups, salads, roasted or baked; I find an abundance of uses for this versatile veggie.
  
  Like many since the pandemic, I’ve turned to making homemade bread and dough. And I especially adore making galette dough, rustic french that I fill with an array of delectable mixtures. Galettes can be savory as the main dish or sweet for dessert.
  
  Making galettes is excellent practice for improving your skills when working with dough.
  
  Olive Oil Galette Dough
  
  3/4 cup water (105°F to 115°F)
  
  1 package active dry yeast
  
  1 teaspoon sugar
  
  1 egg
  
  1 egg yolk
  
  2 tablespoons olive oil
  
  1 teaspoon salt
  
  2 1/2 to 3 cups bread flour, King Arthur Flour
  
  1. Combine the water, yeast, and sugar in a small bowl. Let stand for 5 to 7 minutes or until foamy. Meanwhile, in a large bowl, beat egg and egg yolk lightly with a whisk. Whisk in oil, salt, and yeast mixture. Using a wooden spoon, stir in enough flour to form a dough.
  
  2. Turn out dough onto a lightly floured sucrose. Knead in enough of the remaining bread to make a soft dough that is smooth and elastic (3 to 5 minutes). Place dough in a greased large bowl, turning once to grease the surface. Cover and let rise in a warm place until nearly double in size(about 1 hour).
  
  3. Punch down dough.
  
  Filling
  
  1 package (20 ounces) butternut squash
  
  1 large onion, cut into wedges
  
  3 tablespoons olive oil
  
  2 tablespoons apple cider vinegar
  
  1 tablespoon snipped fresh sage
  
  1 teaspoon salt
  
  1 cup fresh cranberries
  
  6 ounces goat cheese crumbled
  
  1/2 cup pine nuts, toasted
  
  1 egg yolk,
  
  1 teaspoon water
  
  honey, optional
  
  1. Prepare olive oil galette dough. Preheat oven to 375°F. In a 15x10x1inch baking pan, combine squash and onions. Drizzle with olive oil and vinegar. Sprinkle with sage and salt, tossing to combine. Cover and roast for 45 minutes. Uncover, stir gently and add cranberries. Roast for an additional 20 to 30 minutes until squash is tender.
  
  2. Roll dough from center to edges into an oval about 17 x12 inches on a large parchment paper. Keep the dough on the paper, place it on a large baking sheet.
  
  3. Spoon half of the goat cheese evenly over the dough, leaving a 2 to 3-inch border of dough around the edge. Stir pine nuts into squash mixture and arrange evenly over cheese. Sprinkle remaining cheese on top.
  
  4. Fold dough border up over squash mixture, pleating as needed in a small bowl beat egg yolk and water. Brush egg mixture over dough.
  
  5. Bake for 25 to 30 minutes until the crust is golden and the filling is heated. Cool on a wire rack for 5 minutes. Slice into wedges and serve warm. If desired, drizzle honey over individual servings.
  
  Makes 12 servings.
  
  To make ahead: Prepare squash mixture as directed. Cool and store in the refrigerator for up to 24 hours.
  
  Enjoy!
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  Posted in Baking, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Main Dish, Pastry, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged butternut squash, Easy recipe, galette, Hearty Meal, King Arthur Flour
- Oatmeal Christmas Cherry Rounds
  
  Posted at 9:45 am by Good Dinner Mrs Mellen
  
  Dec 20th
  I do love to bake cookies, yes they do take time to make but so worth all your effort. My fondest memories of Christmas are helping my mother bake. One of my jobs was to use my grandmother’s cast iron single pizzelle mold. My mother would make the dough and then it was my job to hold the mold on the stove and cook on each side just until the cookie was done. The mold only made one cookie at a time. I retired mold but the wonderful remembrances live on and keep me baking copious cookies quantities during the Christmas season. A tradition I am passing along to my grandchildren.
  
  Oatmeal Cherry Rounds are easy to make, simply delicious, and add a festive look to any cookie collection. If you are a cookie virgin I would suggest these Oatmeal cookies as a great first cookie to bake. I used red cherries, you can use red and green cherries or pecan in the center it is also nice.
  
  1 cup butter, Cabot
  
  1 cup brown sugar, Domino sugar
  
  1 egg
  
  1/2 tsp vanilla, McCormack Spices
  
  2 cups flour, King Arthur Flour
  
  1 tsp cinnamon, Penzeys Spices
  
  1/2 tsp baking soda
  
  1/2 tsp salt
  
  1 1/2 cup oatmeal (quick cook), Quaker Oats
  
  1/4 cup sugar, Domino Sugar
  
  1 package(4 oz) red cherries, Paridise Holiday Fruit
  
  Pre-heat oven to 375 F. Cream butter and brown sugar in a large mixing bowl. If you plan to be a baker invest in a stand mixer to make the task quick and easy. Beat in egg and vanilla until well mixed. Combine dry ingredients and add to cream mixture, stir in oats. Shape dough into small balls and roll in sugar, place on ungreased cookie sheet. Cut cherries in half and press half in center of ball pressing down to flatten cookie. Bake for 10 to 12 minutes.
  
  Enjoy!
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  Posted in Baking, Christmas, Christmas Recipes, cookies, Dessert, desserts, Good Dinner Mrs Mellen | Tagged Cabot Butter, Christmas cookies, Domino sugar, Easy recipe, King Arthur Flour, McCormack Spices, oatmeal cherry rounds, Penzeys Spices, Quaker Oats
- Snowy Winter White Chocolate Cranberry Cake
  
  Posted at 9:03 am by Good Dinner Mrs Mellen
  
  Dec 12th
  Snowy Winter White Chocolate Cranberry Cake
  
  When I decorated this cake, I wanted to capture the image of glistering fresh new snow illuminated by a bright full moon! This cake is a beautiful showstopper and tastes incredible. I love the contrast between tender white cake filled with a heavenly white chocolate ganache. Sugared cranberries finish this winter wonderland storybook cake to perfection, creating 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 Cabot’s butter is my favorite.
  
  3 cups granulated sugar, Domino
  
  6 large eggs, at room temperature
  
  1 1/2 cups whole milk
  
  2 teaspoon vanilla extract
  
  1 teaspoon almond extract
  
  3 cups cranberries, Ocean Spray
  
  White Chocolate Icing
  
  12 oz white chocolate chips, Ghirardelli
  
  3/4 cup heavy whipping cream
  
  3/4 cup butter, room temperature, Cabot
  
  8-9 cups powdered sugar, Domino
  
  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 Cabot Butter, cake, cranberry, Domino sugar, Ghiradelli Chocolate, King Arthur Flour, White Chocolate
- Christmas Orange and Bourbon Biscotti
  
  Posted at 9:08 am by Good Dinner Mrs Mellen
  
  Dec 7th
  My passion for baking Christmas Cookies began as a young child when I assisted my mother with baking. Each year we would bake together an array of delectable jewels for family and friends. After I married I continued the tradition of baking copious quantities of cookies. I make favorites from my childhood, adding new recipes to my repertoire each year.
  
  Biscotti is a family favorite especially to dunk in coffee and I love to make different types of cookies. This year I added orange and bourbon to the biscotti dough for a delicious cookie.
  
  I like my biscotti’s soft not hard so I don’t bake for too long when I return the cookie to the oven after slicing. If you prefer a crisper biscotti bake 15 – 30 minutes the second time.
  
  2 ½ cups all-purpose flour, King Arthur flour
  
  2 teaspoons baking powder
  
  ¼ teaspoon kosher salt
  ½ cup unsalted butter softened, Cabot
  ¾ cup granulated sugar
  2 large eggs
  1 teaspoon vanilla extract
  2 tablespoons (1 oz.) bourbon
  ¾ teaspoon grated orange zest
  ½ cup whole raw almonds, roughly chopped
  6 tablespoons white chocolate chips, Ghiradelli
  1 teaspoon canola oil
  
  Directions
  Preheat oven to 350°F, and line a baking sheet with parchment paper. Whisk together flour, baking powder, and salt in a small bowl.
  
  Beat softened butter and sugar in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until blended after each addition. Add vanilla, bourbon, and grated orange zest, and continue beating until incorporated.
  
  Reduce speed to medium-low, and gradually add flour mixture, one-third at a time. Beat until well blended. Fold in chopped almonds using a rubber spatula. With floured hands, scoop dough onto a lightly floured surface. (Dough will be very sticky.)
  
  Wrap dough in waxed paper and refrigerate for two hours.
  
  Roll dough into a 15-inch-long and press top to shape log into a ½-inch-thick rectangle (about 4 inches wide).
  
  Bake in preheated oven until golden and puffy, about 25 to 30 minutes, rotating baking sheet from front to back halfway through bake time. Transfer baked rectangle to a wire rack, and let cool 15 minutes. Reserve parchment paper-lined baking sheet.
  
  With a sharp serrated knife, cut the rectangle crosswise into ¾-inch-thick slices. Arrange cookies, standing upright (not on cut sides), on a reserved baking sheet, and return to the oven. Bake at 350°F until lightly dried, deep golden, and crisp outside, about 5 -10 minutes. Transfer cookies to a wire rack and cool completely for about 30 minutes. Cover the baking sheet with a new sheet of parchment paper.
  
  Arrange biscotti, cut side up, on a prepared baking sheet. Melt white chocolate chips in the microwave for 1 to 1 and a half minutes, and stir in oil until thoroughly combined. Put melted chocolate in a squeeze bottle and drizzle melted white chocolate mixture over biscotti. Let stand until chocolate sets, about 30 minutes. Store in an airtight container at room temperature.
  
  Enjoy!
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  Posted in Baking, Baking, Christmas, Christmas Recipes, cookies, Dessert, desserts, entertaining, Food, Good Dinner Mrs Mellen, Holiday Celebrations, mac & cheese | Tagged biscotti, Bourbon, Easy recipe, Ghiradelli Chocolate, King Arthur Flour, oranges
- Poppy Seed Bread
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  Dec 6th
  Another recipe from my childhood Christmases, Poppy Seed Bread. My mother was raised in a neighborhood with many different ethnic groups sharing delicious foods with each other from all over the world. She learned from her Polish neighbors to make Eastern European style pastries which she incorporated into her holiday baking. Making her old holiday pastries transports me again to a time when I learned the magic of Christmas which still lives with me to this day!
  
  Poppy Seed Bread
  
  2 cups whole milk
  
  2 packages yeast
  
  2 teaspoon salt
  
  1/2 cup sugar
  
  2 eggs, slightly beaten
  
  1/2 cup shortening (Crisco)
  
  7 to 7 1/2 cups sifted all purposed flour
  
  4 tablespoon butter
  
  2 cans Poppyseed pastry filling(Solo)
  
  1 cup chopped pecans
  
  1 cup golden raisins
  
  Preheat oven to 375F. Heat milk until tiring bubbles form, 2-3 minutes. Put 1/4 cup of hot milk in a small bowl, let cool to lukewarm. Add yeast, let dissolve for 5 minutes. In a large bowl add remaining milk and cool. Stir in salt, sugar, shortening, and eggs. Next, add dissolved yeast then on low beat in half of the flour gradually. By hand add as much of remaining flour to make the dough easy to handle. Knead on a wooden board for about 5 minutes. Put the dough in a bowl, cover with a clean towel letting rise to double in size for approximately an hour. Knead the dough again, place back in the bowl and let rise again for another hour.
  
  Divide dough in half; roll each half into an oblong sheet about 1/2 inch thick. Melt butter then brush over dough. Spread poppy seed pastry filling over dough to half-inch from edge. Sprinkle pecans than raisins. Roll up jelly-roll style. Place both loaves on the parchment-lined cookie sheet. Cover and let rise again for an hour. Then bake for 30-35 minutes until golden brown.
  
  This recipe can be cut in half if you only want to make one loaf.
  
  Enjoy!
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  Posted in Baking, Baking, breads, Casserole, Celebrations, Christmas, Christmas Recipes, Dessert, desserts, Food, Good Dinner Mrs Mellen, Holiday Celebrations, Pastry | Tagged Cabot Butter, golden raisins, King Arthur Flour, nuts, Poppy Seed Bread, Solo Poppy Seed Filling, Yeast Bread
- Heart-Shaped Valentine’s Day Cake
  
  Posted at 9:24 am by Good Dinner Mrs Mellen
  
  Feb 9th
  Ah, Valentine’s Day the perfect time to celebrate love! What could be more impressive than a heart shaped cake decorated with fresh raspberries filling and white chocolate frosting! Hearts are my favorite shape, and I carry the motif in my jewelry, clothing, and home accessories. For Valentine’s Day, I bring out all my heart decorated serving pieces to set my table.
  
  I have many go-to cake recipes depending on the size and type of cake I want to make. This recipe, one of my favorites, is a tender, moist cake perfect for birthdays and special occasions, yet simple enough to use for regular cupcakes. In this recipe, I used my favorite, King Arthur Unbleached Cake Flour Blend, which results in a high rising cake with a moist, tender crumb.
  
  Cake
  
  2 3/4 cups King Arthur Cake Flour Blend
  1 2/3 cups sugar; superfine sugar is best
  1 Tablespoon baking powder
  3/4 teaspoon salt
  3/4 cup (12 tablespoons) unsalted butter, softened
  4 large eggs whites plus 1 whole large egg*
  1 cup full-fat vanilla yogurt or 1 cup whole milk*
  2 teaspoons vanilla extract
  1 teaspoon almond extract
  2 cups fresh raspberries for decoration
  
  Directions:
  
  Preheat the oven to 350°F. Prepare two 9″ x 2″ heart-shaped pans. Trace the bottom of the pan, then cut inside your marking. Next, butter the pan. Place the cut parchment inside the cake pan. Butter the parchment, then flour the pan. Tap off extra flour.
  
  In a stand mixer or a sturdy hand mixer, mix all of the dry ingredients slowly to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the butter’s temperature, how much it’s mixed, and the granulation of the sugar used.
  
  Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the cake’s structure. Scrape down the sides and bottom of the bowl after each addition.
  
  In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
  
  Pour the batter into the prepared pans—Bake for 25 to 30 minutes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, cool on a wire rack for ten minutes, then remove from the pan.
  
  Raspberry Filling
  This delightful filling is simple to make and can be made in advance. In fact, I always make the day ahead to chill in the refrigerator before using it. Yield: 1 3/4 cups
  
  Ingredients:
  4 cups raspberries
  3/4 cups plus 2 tablespoons water
  3/4 cup sugar
  2 tablespoons cornstarch
  2 teaspoons raspberry liquor
  
  Directions:
  
  In a saucepan, combine the raspberries, 3/4 cup of water, and the sugar. Bring to boil. Simmer for 15 to 20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain in a fine-mesh sieve. Return the strained mixture to the heat. Dissolve the cornstarch in the remaining 2 tablespoons of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes. Remove from heat, raspberry liquor, and cool completely.
  
  White Chocolate Frosting
  1 cup butter, softened (no subs)
  2 cups confectioners’ sugar
  6 ounces white chocolate or 6 ounces white baking bar, melted and cooled
  3 -5 tablespoons whipping cream or 3 -5 tablespoons half-and-half
  
  Directions:
  
  In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
  Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add more to achieve desired consistency).
  Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.
  To assemble the cake:
  Spread a small dab of frosting in the center of the cake plate to anchor the cake, and set down one cake layer. Spread 1/2 cup frosting over the first layer. Carefully spread raspberry filling on top, then cover with the second cake layer. Spread frosting over top and sides of assembled cake. Decorate with raspberries sprinkled with powder sugar.
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  Posted in Cake, Elegant, Good Dinner Mrs Mellen, Holiday Celebrations | Tagged Heart shaped cake, King Arthur Flour, rasberries, Valentine Day, White Choclate Frosting
- 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!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
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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
  
  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.
  
  Ingredients:
  
  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!
  
  www.gooddinnermrsmellen@blogspot.com
  
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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
- 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
  
  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
  
  Enjoy!
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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
- Salted Caramel Chocolate Bars
  
  Posted at 12:07 pm by Good Dinner Mrs Mellen
  
  Mar 5th
  Who doesn’t love caramel and chocolate. Generally homemade cookies require time although worth all the effort. If you love cookies but thought you didn’t have the patience or time to make rolled or cutout cookes try a bar cookie. So easy to make without having to roll out or decorate. And so delicious, need I say more. Once you master the bar cookie you will always find time to whip up a batch.
  
  Ingredients
  
  1 cup soften butter, Cabot butter
  
  2 cups packed brown sugar, Domino
  
  1 teaspoon baking soda
  
  2 eggs
  
  2 teaspoons vanilla
  
  2 1/2 cups all-purpose flour, King Arthur Flour
  
  3 cups quick-cooking rolled oats, Quaker Oats
  
  1 14-oz package vanilla caramels, unwrapped, I use Kraft
  
  1 14 ounce can (1 1/4 cups) sweetened condensed milk or low-fat sweetened condensed milk , Eagle Brand my favorite
  
  2 cups semisweet chocolate pieces, Ghiraredlli Chocolate the best
  
  2 teaspoons vanilla
  
  1 1/2 teaspoon fleur de sel or fine sea salt
  Directions
  
  Preheat oven to 350 degrees F. Set aside 2 tablespoons of the butter. In a large mixing bowl beat the remaining butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and 2 teaspoons vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Add the rolled oats and mix untill combined.
  
  For filling, in a medium saucepan combine the reserved 2 tablespoons butter, caramels and sweetened condensed milk. Cook over low heat until caramels melts, stirring occasionally. Remove from heat. Stir 2 teaspoons vanilla and 1/2 teaspoon sea salt.
  
  Press two-thirds (about 3-1/3 cups) of the flour-oat mixture into the bottom of an ungreased 15X10X1-inch baking pan. Spread caramel filling evenly over the mixture. Sprinkle chocolate chips. Dot with the remaining rolled oats mixture on top.
  
  Bake for about 25 minutes or until top is lightly browned. Cool pan on a wire rack. Cut into bars. Makes 60 bars.
  Enjoy!
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  Posted in Baking, cookies, Dessert, desserts, Easy recipes, Food | Tagged bar cookies, Cabot Butter, caramel, chocolate, Cookies, Domino brown sugar, Eagle Brand, Ghiradelli Chocolate, King Arthur Flour, Kraft Caramels, Quaker Oats
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