Good Dinner Mrs. Mellen

I loved creating this cake and had so much fun making the crepes which I hadn't done in many years. Years ago when crepes were extremely popular I purchased a Sunbeam  M'sieur  Crepe maker. To my surprise I found the maker in a cabinet in my basement unfortunately it no longer worked so I used an omelet pan to make the crapes. This cake should be started two - three days before you want serve. The cake is time consuming yet easy to make. And your guest like mine will be so impressed with the cake because it looks and taste amazing, INGREDIENTS Crepes ¾ cup plus 2 tablespoons cake flour ¾ cup plus 1 tablespoon all-purpose flour ¼ cup granulated sugar 2 teaspoons kosher salt 4 large eggs 5 large egg yolks 1 stick (8 tablespoons) unsalted butter, melted and cooled slightly 2 cups whole milk 3 tablespoons cognac Tiramisu Filling 1¼ cups confectioners' sugar 4 cups mascarpone cheese 1/4 coffee liqueur 1/4 cup natural cocoa powder plu...

Chocolate Cake with Peppermint Crean Cheese Frosting Peppermint reminds me of old fashioned Christmases when I would find a big candy cane in my stocking which I would savor for weeks! I love the combination of chocolate, cream cheese and peppermint in this cake. As I take a bite the cool peppermint cream cheese frosting combines with the chocolate cake for an irresistible tempting dessert that will be the star of any Holiday meal.  Ingredients . 2 cups sugar . 2 cups all-purpose flour . ¾ cup unsweetened cocoa powder . 1 teaspoon kosher salt . 1 teaspoon baking powder . 1 teaspoon baking soda . 1 cup buttermilk . ½ cup vegetable oil . 2 large eggs, lightly beaten . 1½ teaspoons vanilla extract . 1 cup hot water . Peppermint Frosting (recipe follows) . Garnish:  Hershey's Candy Cane Kisses and crushed candy canes Instructions 1. Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spr...

Baking has been a passion of my since I made my first cake as a young child. I learned from my mother an exceptional baker as well as a cook. With her by my side assisting me I made my first cake - a basic moist white cake with chocolate frosting, better know as the classic birthday cake. From that day on I have continue by love of baking becoming an accomplished baker. And yes sometimes I still make that classic birthday cake, a family favorite. I created my Lemon Poppy Seed Cake to combine flavors that I love lemons, poppy seeds and white chocolate. The cake has a hint of tang topped with the smooth sweet white chocolate ganache, like yin and yang.     Lemon Poppy Seed Cake INGREDIENTS 1 cup unsalted butter, at room temperature, plus more for pan   3 cups all-purpose flour plus more for pan 1 tablespoon baking powder 2 teaspoons kosher salt 2 1/2 cups sugar 1 can Solo Poppy Seed Cake and Pastry Filling 4 large eggs separated ...

I love this cake because it combines the wonderful taste of chocolate and pumpkin. What makes it even more delicious is the wonderful spices added to the batter. This cake not only taste great but smells like spiced hot chocolate.   I love a pretty presentation for my cooking and baking and by adding the mini chocolate chips and powered sugar not only does that enhance the taste but also adds a nice visual presentation. You can do more to this cake to dress it up.  I sometimes decorate the cake with chocolate dipped strawberries or dried apricots, both are very easy to do. I just place the fruit around the base of the cake on the cake dish. This is very nice for a buffet table. As I like to say just use your imagination and try different ideas. Remember no fear, just enjoy. I've included the recipe for chocolate dipped fruit. Chocolate Chip Pumpkin Coffee Cake 3 1/2 cups sugar 1 1/4 cup vegetable oil 3 large eggs 1 can (29 oz) solid pumpkin 3 squares (1 oz) u...