What is Mellie's Morsels?

I seriously love cooking, baking and creating my own concoctions (to the delight of my husband and co-workers). I keep saying I would love to go to cooking school, but don't want to work in a restaurant, I just want the knowledge. I would maybe open a small bakery. I have loved experimenting in the kitchen since I was a young kid. My step-mom was a wonderful cook and great experimenter in the kitchen and taught me how to cook. I also love to watch the travel channel, bravo and the food network, so I am inspired to tell of the wonderful things I come up with (and maybe even a few disasters along the way). I hope you enjoy my blog! If you like what you see, please follow me!!

Monday, June 13, 2011

Vow Renewal & Chocolate Dipped Shortbread Cookies

My very good friends decided to renew their vows after 14 years of marriage. They are a beautiful couple (despite my bad picture) & a great example of what a Godly marriage should be. They are such an inspiration for me and my husband!
Instead of a cake they chose to have cookies at the reception and I was more than happy to make a batch. I decided since it was such a special occasion I would try something new & special. I love to make cookies, but almost never make cut out cookies.  I decided to make Chocolate Dipped Shortbread Cookies. I made a pretty basic shortbread cookie and cut them into little hearts with one half dipped in semi-sweet chocolate then sprinkled Sparkling Sugar on the chocolate side since my friend really loves bling! They were a big hit and were gone in no time, I was so excited!
Leave a message if you would like the recipe!

Thursday, June 9, 2011

Experimentation with Fusion Food

So, been a while and I apologize and hope to keep it up from now on...

A friend of mine made this delicious manga salsa.  I mean it was the perfect balance of sweet and heat.  It was amazing!  So, he sent me home with some and you can see it in the picture.

Well, it came time for dinner and we were having smoked chicken and needed a side dish.  Plus, I really wanted to eat that salsa.  So, I thought why not make a fusion dish of couscous and the mango salsa.  I made the couscous with chicken broth and black pepper then just dumped in the salsa, stirred and served with fresh chopped cilantro on top.  My husband was very reluctant about the cross-cultural nature of the Israeli couscous and the Mexican salsa, but it worked and we loved it.  In fact, we ate it so fast that I didn't even get a picture, so just the salsa will have to do!

Saturday, September 25, 2010

Berry White Cupcakes

The inspiration for these cupcakes was, of course the great Barry White.  When I think of his music I think romance.  Which leads me to think of the white chocolate covered strawberries my husband and I enjoy around valentines day.  I love the decadence of smooth and creamy white chocolate with the acidic, slightly sweet strawberry.  These were all of those things wrapped neatly in a cute cupcake!  So, here is the recipe!

Berry White Cupcakes
1 1/2 Cups Cake Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
Approximately 5-6 Strawberries
3 oz. White Chocolate (I prefer Ghiradelli)
1 stick Unsalted Butter (room temperature)
3/4 Cup Sugar
2 Eggs (room temperature)
1 teaspoon Vanilla
1/3 Cup Evaporated Milk
1 stick Butter (room temperature)
1 1/2 Cups Powdered Sugar
1 teaspoon Vanilla
1 oz White Chocolate
Evaporated Milk as needed

Preheat oven to 350 degrees.  Line muffin pan with paper cups and spray lightly with olive oil.
Remove stems, roughly chop then puree strawberries.  Set aside.
Melt 3 oz. of white chocolate let cool to room temperature.
Cream unsalted butter and sugar until smooth.  Add eggs 1 and at a time and blend until incorporated.
Add white chocolate, vanilla and strawberry puree.  Blend until incorporated.
Alternate adding flour mixture and evaporated milk, ending with four mixture.  Mix only until fully incorporated.
Bake for approximately 20 minutes until done.  Cool on wire racks.
While cupcakes are cooling, prepare the frosting.
Melt 1 oz. white chocolate and let cool to room temperature.
Blend butter and powdered sugar and vanilla until well blended and fluffy.  Add evaporated milk as needed for correct texture.  Add white chocolate and blend until incorporated.  Frost cooled cupcakes and garnish with 1/2 strawberry.  Enjoy!