Good Dinner Mrs. Mellen

I think I am on a theme here of making wonderful cupcakes. I modified a cake recipe to create this outrageous cupcake.  A dense chocolate cupcake frosted with a sinful chocolate ganache topped with a chocolate dipped strawberry.  Combining two favorite flavors chocolate and strawberry into a heavenly treat! Cup Cakes 1/2 cups sem- sweet chocolate chips 1/2 cup butter, softened 1 (16-ounce) package light brown sugar 3 large eggs 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 (8-ounce) container sour cream 1 cup hot water 2 teaspoons vanilla Melt semi-sweet chocolate chips in microwave at high for 30 second intervals until melted, about 1 1/2 minutes. Stir until smooth. Beat brown sugar and butter at medium speed in an electric mixer 5 minutes or until well blended. The time really depends on the type of mixer you use. The stronger the mixer the less mixing time. Add eggs one at a time mixing just until blended. Add melted chocolate mixing...

I love chickpeas, adding to salads, stew, sauces and a plus is that chickpeas are a good source of protein.  Combining tofu with chickpeas not only adds interesting texture to this salad but added protein. As I've always shared I love to find healthy recipes that also taste good, low in fat and high in protein. My Curried Chickpea and Tofu salad fits all my requirements.  I've enjoy tofu dishes in oriental restaurants unfortunately I haven't incorporated tofu into my home cooking. Looking for a way to add more tofu in my diet I came up with this recipe. What I like about this recipe is it is easy to make, can be made ahead, looks wonderful and fits well into summer meals. Enjoy! Curried Chickpea and Tofu Salad 3 15 to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed and drained 1/4 cup fresh lemon juice 2 tablespoon olive oil 1 teaspoon curry or to taste 2 cloves garlic, pressed 1 bunch green onions, sliced, just white bulbs 3/4 cup shredded carrots 1 cup ...

Each year my woman's group, the Dedham Junior Woman's Club, holds a lovey English tea complete with china, silver and  fabulous tea accouterments to celebrate the woman in our lives.  A proper English tea is one of my favorite rituals that I love to sample where ever I travel. I've taken tea in London, Bermuda, the Huntington Library, the Ritz and more. When my daughter was little we had a Mother/Daughter holiday tea and cookie swap with everyone wearing their party best. Still the Dedham Junior Woman's Club Tea is my favorite!  Held at the colonial Allin Congregational Church in historic Dedham, the location sets the mood for a elegant tea. The tea is served on club members cherished china with one club member sharing her amazing collection of silver to serve delectable delicious dainty tea sandwiches and delicate petite pastries.  A highlight of the tea is the raffle table brimming with an assortment of gift baskets, plants, items for children and more, raffled...

Ah delicious deviled eggs! I remember my mother making wonderful deviled eggs when I was young and I loved eating these eggs ever since. I used to make basic stuffed eggs, mayonnaise, died mustard, paprika etc, boring! I started experimenting with different ingredients to spice up my eggs. For Easter dinner I used Gorgonzola cheese and I must tell you these eggs were a hit. Everyone, even people who claim not to be stuffed egg eaters(they didn't know what they were missing) loved these eggs. I am happy to share my recipe with you and hope you convert some non stuffed egg eaters with these wonderful treats.  You can find lovely egg plates that are functional as well as decorative! Gorgonzola Stuffed Eggs 12 eggs, hard boiled 2 teaspoon gourmet mustard 1 teaspoon capers, minced 1/4 teaspoon black pepper 2 Tablespoons Gorgonzola cheese 1/2 cup mayonnaise 1/4 cup milk 6 Kalamata olives, slice in fourths making 24 pieces Cut eggs length wise and remove yolk.  Pl...

I can't decide, torn between my cooking and my garden. During the dreary New England winters I am definitely Good Dinner Mrs Mellen, but once the spring is here, I am torn between two loves.  The sweet promise of beautiful blooms all summer long pull me into my garden. But wait the smells of wonderful dinners alfresco coupled with fresh produce and fruit. Did I say fruit, fresh strawberry short cake, mouth watering blueberry, peach and nectarine pies. Stop what is a gardener/cook to do. This year I think I am successfully blending my two loves into a wonderful long summer season. In my backyard right off my deck I have a herb and flower garden. Just a short walk from my kitchen down the deck stairs to an abundance of fresh fragrant herbs and flowers. I love using fresh herbs to add the extra pizza to any recipe. During one of the snowiest winters ever I started thinking how I could integrate my love of gardening and cooking even more.  I decided to tweak this garden to mak...

Oh it's that time of year when I love to get out in the garden seeing all the spring bulbs pushing up through the cool earth.  I have said it before that in addition to loving to cook, I love to garden. It's a toss up which is my favorite but I can garden for hours not realizing how long I've been in my garden. Time just stops when I am in my garden.  I am truly in the present moment when I garden. The weather hasn't been cooperating in New England this past winter and also this spring.  Spring so far has been cold except this past weekend. Picture perfect spring days sunny with temperatures in the sixties. Did I mention just a nice light breeze gently blowing.  Yes  perfect spring days to clean out all the flower beds. In New England because our winters are so snowy and harsh, I find it best to leave the leaves in my flower beds as an extra protection of winter mulch.  In the spring I clean out all the leaves and debris from the winter letting sun, air an...

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 your not familiar with King Arthur I suggest you check the flour out. I always used their wonderful unbleached flour for cookies, breads etc but did not like the results for a cake. Now with they have a 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 butt...