Category: DESSERTS

NEAPOLITAN CAKE ~ BLOG 366.362

Why have one flavor when you can have three? Neapolitan bundt cake is a tribute to nostalgic classic Neapolitan ice cream from childhood. It was a family favorite with a flavor for everyone in the family. I was never a single flavor girl. I always ate a mix of all three flavors together.

This bundt cake is dense but soft, similar to a pound cake in texture with strawberry, vanilla, and chocolate layers of soft and fluffy cake and all three flavors – strawberry (sweet), vanilla (basic), and chocolate (deep and rich) are all made from the same batter, making this cake much easier than it looks. But, with just a few additions for the sweet strawberry layer and the deep rich chocolate layer combined with the base vanilla flavor it all balances out! Not the best picture, but the flavor made up for it!

VANILLA CAKE
1 cup or 2 sticks unsalted butter, room temperature
1 cup sugar
2 teaspoons PURE vanilla extract
3 LARGE eggs, room temperature
2 and 1/4 cups AP flour
3 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup full fat or whole milk
2 tablespoons full fat sour cream

  • Grease and line three 6-inch round baking pans.
  • Preheat oven to 350 (320 convection).
  • In a large mixing bowl, beat the butter, sugar and vanilla together until smooth and creamy.
  • Add eggs, one at a time, beating after each addition.
  • Sift in flour, baking powder and salt.
  • Add milk and sour cream and beat on a low speed until just combined. DO NOT OVER MIX!!!!!
  • Divide batter evenly into three bowls.

STRAWBERRY CAKE
1 teaspoon strawberry extract
Pink food gel or food coloring

  • Add strawberry extract to one bowl and a few drops of pink food gel and stir together.

CHOCOLATE CAKE
1 tablespoon cocoa powder, sifted
1 tablespoon milk

  • Add the cocoa powder and milk to another bowl, stirring until smooth.
  • Leave the final batter as is for the vanilla layer.

 

  • Carefully pour each batter, one layer at a time, into prepared cake tins.
  • Bake cakes 25-30 minutes or until a skewer inserted in the middle comes out clean.
  • Carefully remove the cakes and set on a wire rack to cool completely.

VANILLA BUTTERCREAM
1 cup or 2 sticks butter, room temperature
2 teaspoons PURE vanilla extract or vanilla bean paste
5 cups powdered sugar
3–4 tablespoons WHOLE milk, room temperature

  • Beat butter with an electric mixer until smooth and creamy.
  • Add the vanilla.
  • Add powdered sugar, one cup at a time.
  • Add a tablespoon of milk as needed.
  • Continue until you have used all the icing sugar and milk and the frosting is smooth and creamy.
  • Use a serrated knife to trim tops of cakes to even them out.
  • Place one cake on a small cake board, then cover the top with buttercream.
  • Place the second cake on top. Cover top with buttercream.
  • Place the third cake on top.
  • Cover the entire cake, top and sides, with remaining buttercream. 
  • Use a cake scraper to remove excess buttercream on the sides.

MOONSHINE FRUITCAKE ~ BLOG 366.361B

I KNOW, I know not everyone likes fruitcake and fruitcake has gotten a bad name over the years. Some even say that fruitcake is the culinary equivalent of receiving socks for Christmas. BUT, if you are willing to try it, this fruitcake will put all that to rest.  This is my new go to recipe.  I took all the parts from all my other fruitcake recipes and concocted this one. I have since tossed ALL the other recipes.

This fruitcake CANNOT be used as a doorstop because it is so moist, light and fluffy too. Nor will this fruitcake will last long enough to be passed around and down through the years because it is so flavorful.  This picture doesn’t do it any justice, but trust me it is SOOOOOO GOOD!

1/2 cup finely chopped candied red cherries
1/2 cup finely chopped candied green cherries
1/2 cup finely chopped candied lemon
1/2 cup finely chopped dried apricots
1/2 cup finely chopped candied ginger
1 cup golden raisins
2+ tablespoons coconut rum*
2+ tablespoons brandy*
2+ tablespoons spiced apple moonshine*

  • Toss fruit pieces together with the alcohol and soak for 24 hours. The fruit will soak up the alcohol and make an ooey gooey yummy mess. You can soak for up to a week, adding more of your favorite alcohol each day 😀

1 cup finely chopped pecans
1 cup finely chopped walnuts
1 cup AP flour

  • Toss nut pieces with the flour.
  • Toss nut mixture with the ooey gooey fruit mess mixture.
  • Set aside.

1 1/2 cups flour
2 teaspoons baking soda
2 teaspoons QUALITY cinnamon
1 teaspoon finely ground sea salt
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice

  • Sift together the flour, baking soda, cinnamon, salt, nutmeg, cloves and allspice.
  • Set aside.

1 cup butter, room temperature
2 cups finely granulated sugar
2 eggs, room temperature
2 cups applesauce ***
2 teaspoons PURE vanilla

  • Preheat oven to 325°.
  • Grease and flour a 10 tube pan.**
  • Cream the butter.
  • Add the sugar and blend until uniform in color.
  • Add eggs one at a time, mixing well after each addition.
  • Add the applesauce and vanilla until well blended.
  • Gradually add the flour mixture to the butter mixture until well blended.
  • Fold in fruit and nut mixture until uniform in consistency.
  • Spoon into prepared pan(s) of your choice.
  • Bake 60-65 minutes or until tester comes out clean. If using many smaller pans or papers be sure and spray them well and begin checking at the 30 minute mark for doneness.
  • Cool for 15 minutes on wire rack BEFORE inverting or removing from pan!

NOTES

  • *Change up the flavor choice of your liking.
  • ** I like to use many little loaf pans or paper rounds when I make this recipe for neighbor gifts.
  • ***This year I substituted a walnut fig rum for all the other alcohols and was out of applesauce and substituted a jar of pumpkin apple butter and think it was even better!

Original posting December 24, 2016 – updated December 26, 2024

Save

PUMPKIN PULL-APARTS (LOAF) ~ BLOG 366.355

This EASY Pumpkin Pull-Apart Loaf starts with canned biscuits for an easy breakfast recipe, but no one will even know that. It’s like having pumpkin pie for breakfast! And it can easily be made into muffins! I use my mini-cheesecake pan that makes them easy to get out of the pan. The glaze is great on it, but COMPLETELY optional as they are perfect alone!

EASY PUMPKIN PULL-APART LOAF/MUFFINS

BREAD
3/4 cup pumpkin puree not pumpkin pie mix
1/2 cup granulated sugar divided
1 teaspoon PURE vanilla extract
1 teaspoon pumpkin pie spice
1 LARGE egg
1 can 8 count Pillsbury Grands Biscuits (homestyle or buttermilk, NOT flaky)
1 teaspoon QUALITY cinnamon

  • Preheat oven to 350°.
  • Spray an 8×4 or 9×5 loaf pan with nonstick cooking spray.
  • Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
  • Open the can of biscuits and slice each in half horizontally.
  • Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl.
  • Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
  • Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. Place carefully into the pan.
  • Bake for about 20-25-30 minutes, or until the top is golden and the center is cooked through.
  • Cool before glazing.

NOTE: To make this recipe as muffins I used 5 pieces of biscuits in a mini cheesecake pan or a texas muffin size pan.

GLAZE (optional)
1/2 cup powdered sugar
1 teaspoon QUALITY cinnamon
3 tablespoons heavy whipping cream or milk

  • To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms.
  • Drizzle over loaf, pull apart, and serve.
  • Store loosely covered for up to 2 days.

NOTES:

  • The center shouldn’t be raw, but will be moist and gooey.
  • If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°.

CLASSIC OLD FASHIONED OATMEAL RAISIN COOKIES ~ BLOG 366.348

CLASSIC OLD FASHIONED OATMEAL RAISIN COOKIES adapted from Melissa Clark

Chewy, slightly spicy, yet crisp around the edges with a hint of butterscotch from the DARK brown sugar makes these a fall favorite for our family.

1 cup (2 sticks) UNSALTED butter, softened
1 cup packed DARK brown sugar
⅓ cup granulated sugar
2 LARGE eggs
1 tablespoon PURE vanilla extract
1 ½ cups AP flour
¾ teaspoon sea salt
1 teaspoon baking soda
1 teaspoon QUALITY ground cinnamon
¼ teaspoon FRESH grated nutmeg
½ teaspoon ground cardamom or ground ginger
3 cups old fashioned rolled oats (not instant)
¼ cup MALIBU coconut rum
1 ½ cups golden (or regular) raisins

  • Preheat oven to 350°.
  • Pour rum over raisins and let sit 10-15 minutes.
  • Butter two large cookie sheets, or line them with parchment paper or silicone liners.
  • Using an electric mixer, beat butter in a large bowl until creamy.
  • Add brown and granulated sugars, then beat until fluffy, about 2 minutes.
  • Beat in eggs, one at a time, until fully incorporated.
  • Add vanilla extract.
  • In a separate bowl, sift together the flour, salt, baking soda, cinnamon, nutmeg and cardamom.
  • Set mixer on low speed, and beat flour mixture into the butter mixture. 
  • Drain excess rum from raisins.
  • Stir in oats and raisins.
  • Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
  • Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool.
  • Cool completely on a wire rack.
  • Store in an airtight container at room temperature.

PEAR WALNUT CRISP ~ BLOG 366.331

Tender fresh pears topped with a crunchy crumb topping make this a favorite fall comfort food. Top it with a scoop of ice cream or a dollop of fresh whipped whip cream to make it extra special.

PEAR WALNUT CRISP adapted from THE KITCHEN IS MY PLAYGROUND

FILLING
6 cups sliced pears (about 3 pounds)
1 tablespoon fresh lemon juice
1/3 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon QUALITY ground cinnamon

  • Preheat oven to 375°.
  • Core pears and cut lengthwise into 1/2-inch thick slices.
  • Combine pears and lemon juice in a large mixing bowl, tossing to coat well.
  • Combine sugar, cornstarch, and the ground cinnamon in a small bowl until well blended.
  • Sprinkle sugar mixture over pears, tossing to coat all sides.
  • Pour mixture into lightly buttered 2-quart baking dish OR 8X11 baking dish.

TOPPING
1/3 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon QUALITY ground cinnamon
1/2 teaspoon kosher salt
3 tablespoons cold butter, cut in small pieces
1/3 cup old-fashioned oats
1/4 cup coarsely chopped walnuts

  • Whisk together the flour, ground cinnamon, brown sugar, and salt.
  • Cut in the butter pieces until the mixture resembles coarse crumbs.
  • Add oats and chopped walnuts.
  • Sprinkle mixture evenly over the pears.
  • Bake 40 minutes, or until pears are tender and crisp topping is golden brown.
  • Serve warm, at room temperature with a scoop of vanilla ice cream.

NOTES:

  • Instead of plain cinnamon I like to jazz this up with either Apple Pie seasoning or Pumpkin Pie seasoning sometimes.
  • You don’t need to peel the pears unless they have a thick skin, or you just prefer them skinless.

PICKLED PLUM CRUMBLE ~ CRISP ~ BLOG 366.327

PICKLED PLUM CRISP adapted from MOLLY YEH

BUTTER
10 tablespoons UNSALTED butter at room temperature

  • Melt butter in a small saucepan over medium low heat.
  • Increase heat to medium. Stir butter occasionally, scraping the sides and bottom to gather any browned bits and milk solids for 5-7 minutes until golden brown.
  • Pour into a small bowl and allow to cool.
  • When cool, refrigerate until solid.

CRISP
2 pounds plums, pitted and quartered with several mashed
3/4 cups brown sugar
3 tablespoons WONDRA flour
1/2 teaspoon PURE vanilla
1 tablespoon apple cider vinegar

  • Preheat oven to 375°.
  • Butter bottom and sides of 8×8, 9×9 or 10×7 baking dish.
  • In a large mixing bowl toss together brown sugar, flour, vanilla extract, apple cider vinegar, plum pieces and plum mash, mixing until well blended.
  • Transfer mixture to baking dish.

TOPPING
1 cup sifted flour
1/2 teaspoon kosher salt
5 tablespoons brown sugar
1/2 teaspoon PURE almond extract
1/2 teaspoon QUALITY cinnamon
1/2 cup toasted almonds

  • In a medium mixing bowl sift together the flour, salt, cinnamon and brown sugar.
  • Stir in extract.
  • Add browned butter, using your hands to mix in and break up until you have a crumbly mixture resembling coarse sand.
  • Mix in chopped almonds.
  • Sprinkle over plum mixture in baking dish.
  • Bake 45-50 minutes until “jammy” and bubbly and slightly golden.
  • Cool 16 minutes before serving.
  • Serve with vanilla ice cream or FRESH whipped cream.

HOT HONEY CORNBREAD ~ BLOG 366.324

HOT HONEY CORNBREAD

  • Preheat oven to 350°.
  • Spray a 10 inch pan with non stick spray.

2 tablespoons butter, melted
3 tablespoon QUALITY honey

  • Whisk butter and honey together.
  • Pour into bottom of prepared pan evenly.

2 cups buttermilk
2 LARGE eggs
1 tablespoon PURE vanilla extract
4 tablespoons butter, melted
2 tablespoons sour cream

  • Whisk together the buttermilk and eggs until smooth in a large bowl.
  • Add vanilla, sour cream and melted butter, whisking until well blended.

2 cups AP flour
2 cups cornmeal
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt

  • Sift together the flour, cornmeal, sugar, baking powder and salt.
  • Gradually whisk into the large bowl of wet ingredients.
  • Pour on top of honey butter mixture and spread smooth.
  • Bake 20 minutes or cooked through.
  • Cool 5 minutes before inverting onto platter.
  • Serve immediately with honey butter.

HONEY BUTTER
4 tablespoons butter, softened
6 tablespoons QUALITY honey

  • Whisk together in small ramekin for serving with cornbread.

NOTE: HEINZ has a variety of infused honeys that can seriously amp up the flavor of this bread.

PEANUT BUTTER BREAD ~ BLOG 366.317

I found another antique vintage recipe worth the time and effort to decipher the old card and recreate. On the card is the printed name of Vonnie McGinnis in the bottom right corner, but I can’t find any reference to her anywhere. It’s rare that I actually get a name to go with the recipe so I wish I could have found information on her. From the appearance of the card I’d say it’s from the 1940’s or 1950’s.

PEANUT BUTTER BREAD

TOPPING
2 tablespoons butter, softened to room temperature
4 tablespoons brown sugar
1/3-1/2 cup Planters dry roasted, salted peanuts (this is a preferred choice as the card only said “peanuts”)
1 tablespoon water

  • Preheat oven to 350°.
  • Spread butter into the bottom of bread loaf pan.
  • Evenly sprinkle the brown sugar over the butter.
  • Chop peanuts to desired consistency.
  • Evenly sprinkle the chopped peanuts over the brown sugar.
  • Sprinkle the water on top of the peanuts.
  • Set aside.

BATTER
1 LARGE egg
1 cup brown sugar
2 tablespoons butter, softened
2 tablespoons creamy peanut butter
1 cup sour milk (making sour milk)
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

  • Beat egg and add sugar gradually until well blended.
  • Add butter and peanut butter.
  • Add milk, stirring until smooth.
  • Sift together the flour, baking soda, baking powder and salt.
  • Gradually stir in flour mixture until well blended.
  • Bake 1 hour until toothpick comes out clean. I start checking it at 45 minutes to make sure it doesn’t burn.
  • Cool a few minutes before inverting on a serving platter.
  • Enjoy.

NOTES: After making the recipe “as written” I’ve decided that melting the butter and “painting” it all the way up the sides of a DEEP loaf pan is best as it rises quite a bit.

The recipe was absolutely delicious, but the “glaze” part was quite dry and came close to burning on the bottom. So, now I make the cake in reverse usually and added this RICH AND CREAMY peanut butter glaze. This really makes a simple dessert quite elegant.

PEANUT BUTTER GLAZE

½ cup JIF creamy peanut butter
1½ cup powdered sugar
1 1/2 teaspoons PURE vanilla extract
6-8 tablespoons WHOLE milk or half-n-half

  • Combine the peanut butter, powdered sugar, and vanilla in a large bowl and beat with an electric mixer until smooth and creamy.
  • Slowly add the milk one tablespoon at a time, beating continuously until you reach the desired consistency. We like it fairly thin.
  • Drizzle the glaze over the COMPLETELY cooled cake.

PECAN PIE BROWNIE BOMBS ~ BLOG 366.313

Here’s another FACEBOOK recipe that was actually a success. I altered very little.

GOOEY PECAN PIE BROWNIE BOMBS

BROWNIES
1 recipe for an 8×8 pan of brownies, prepared without nuts (box mix or homemade)
LET COOL COMPLETELY.

PECAN PIE FILLING
2/3 cup chopped pecans or Walnuts, plus more for garnish (optional)
1 egg
1 & 3/4 tablespoons granulated sugar
1/3 cup Corn Syrup
1 tablespoon unsalted butter, melted and cooled
Pinch of salt

  • Preheat your oven to 350°.
  • Grease a 6-inch baking dish with cooking spray and add the chopped pecans.
  • In a small bowl, whisk together the egg, sugar, Karo Corn Syrup, melted butter, and a pinch of salt.
  • Pour this mixture over the pecans in the baking dish.
  • Tap the baking dish a couple of times on the counter to allow the pecans to rise to the top.
  • Bake for 20 minutes, until the center of the pecan filling is very slightly jiggly.
  • LET COOL COMPLETELY.

ASSEMBLY

  • Cut the hard edges off the brownies and discard them.
  • Cut the brownies into 16 even pieces.
  • In the palm of your hand, flatten a brownie piece and place about 1 teaspoon of the pecan pie filling in the center.
  • Wrap the edges of the brownie around the filling, rolling it into a ball and ensuring all the filling is covered.
  • Place the brownie bombs on a parchment paper-lined sheet tray.
  • Refrigerate for 1 hour to set.

FINISHING TOUCH
1 package chocolate almond bark, melted
chopped pecans for garnish

  • Dip each brownie bomb into the melted almond bark, allowing any excess to drip off.
  • Place the dipped brownie bombs back onto the parchment-lined sheet tray.
  • Immediately sprinkle additional chopped pecans on top, if desired.
  • Repeat for each brownie bomb.
  • Place the tray in the fridge for 5 minutes to harden the chocolate coating.
  • Serve and Enjoy.

BLUEBERRY LEMON CRINKLE CAKE ~ BLOG 366.305

BLUEBERRY LEMON CRINKLE CAKE inspired and adapted from TIK TOK and MASTER CHEF

Flakey, gooey yet sweet and custardy make this “cake” more similar to a yummy pastry that you’d have for a Sunday brunch dish.

PREP TIME 15 minutes BAKE TIME 1 hour. TOTAL TIME 1 hour 15 minutes

CAKE
1 package phyllo dough 2 rolls
1 cup butter melted

  • Thaw phyllo dough COMPLETELY in refrigerator overnight.
  • Preheat your oven to 350°.
  • Line a 9×13 pan with parchment paper.
  • Working with two sheets of phyllo dough stacked on top of each other gently gather into a loose accordion ruffle about an inch thick.
  • Place in prepared pan, folds facing up, and repeat until all phyllo dough has been used.
  • Lightly fluff and adjust phyllo accordions as needed to make sure they fill the pan LOOSELY! You do NOT want any dense folds.
  • Bake for 10 minutes.
  • Remove from oven and drizzle the melted butter evenly over the phyllo dough.
  • Return to oven and bake for an additional 10 minutes.

CUSTARD
1 cup WHOLE milk
2 LARGE eggs
1 cup sugar
1 tablespoon PURE vanilla extract
1 teaspoon PURE almond extract 
1 cup SMALL wild blueberries

  • Whisk together the milk, eggs, sugar, and vanilla extract in a LARGE spouted measuring cup or bowl. 
  • Remove phyllo from the oven and pour the custard EVENLY over top.
  • Bake another 30-40 minutes until the top is golden and crispy and custard is set.
  • During the last 5-10 minutes sprinkle blueberries gently and evenly, but randomly amongst the cake folds.

SYRUP
1 cup sugar
1 cup water
1 tablespoon FRESH lemon juice

  • In a small saucepan over medium heat whisk together the sugar, water and lemon juice.
  • Whisk to combine and heat to a simmer.
  • Simmer 10 minutes or until some of the liquid has evaporated and the syrup has thickened to the consistency of maple syrup otherwise it will make a soggy cake!
  • Drizzle evenly over completely baked cake.
  • Allow cake to cool to room temperature, cut, and serve.

NOTE:  Change up the flavors to your liking by using different flavored extracts, lemon zest, fresh berries or even mini chocolate chips.

BOSTON CREAM PIE CUPCAKES ~ BLOG 366.277

Are you a fan of traditional Boston Cream Pie? I AM!!!! Boston Cream Pie is my ALL time favorite dessert. And it is relatively easy to make using simple pantry ingredients, yet appearing beautifully elegant. The moist tender cake filled with rich vanilla pudding and then topped with a silky chocolate ganache is completely irresistible!

Every year since my cousin passed away in 1998 her sister and I make cakes on her birthday. With the passing of their father this past spring we will now also do it on his birthday. The day I made these would have been his 81st birthday and Boston Cream Pie was one of his favorites.

Traditional Boston Cream Pie was a dessert that grams made frequently for Sunday dinners so it has a status of not only a favorite recipe, but also one that evokes fond memories of family long lost. These made as individual cakes are a wonderful modern twist to a beloved classic that allows for individual indulgence in smaller portions. I’ve been making Boston Cream Pie for years in honor of grams, but must admit it never occurred to me to make them as individuals. These layered individual beauties are perfect in the new small bite format and bring a flavor symphony to your mouth!

Now all of that said, next time I will be assembling them differently. I found that there wasn’t enough custard doing it this way and having followed her recipe exactly also found that her ganache was too runny and not chocolatey enough. I will take pictures at that time and update this post to the changes.

BOSTON CREAM PIE CUPCAKES  Adapted from Recipes by Clare

Clare offers dairy free and gluten free versions of her Boston Cream Pie Cupcakes at her site Recipes by Clare.

CUPCAKES

1 cup all-purpose flour
1 teaspoon baking powder

1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 LARGE eggs

1 1/2 teaspoons PURE vanilla extract

1/2 cup WHOLE milk

  • Preheat oven to 350° and line a muffin tin with cupcake liners or spray well with non-stick baking spray.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large bowl, beat butter and sugar together until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Mix in vanilla extract.
  • In a 3rd larger bowl combine the wet and dry ingredients alternately adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until JUST combined. DO NOT OVER MIX!!!
  • Divide the batter evenly among the cupcake liners.
  • Bake 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

CUSTARD FILLING

1/3 cup sugar

scant 3 tablespoons cornstarch
1 1/2 cup WHOLE milk
3 JUMBO egg yolks
1/2 cup heavy cream
1/4 teaspoon salt
2 teaspoons PURE vanilla extract

3 tablespoons unsalted butter

  • Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan. Whisk until smooth.
  • Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes.
  • Remove from heat, and whisk in the butter. Set custard aside to cool, continuing to whisk occasionally.
  • Once the cupcakes are cool, cut a small circle out of the center of each cupcake and fill with vanilla pudding.

GANACHE

1 cup heavy cream
1 cup semi-sweet chocolate chips

  • In a small saucepan, heat heavy cream JUST until it begins to simmer.
  • Remove from heat and pour over chocolate chips.
  • Let sit for 5 minutes, then stir until smooth and glossy.
  • Spoon the ganache over each cupcake, allowing it to drip down the sides.
  • Let the ganache set before serving.

NOTES WORTH CONSIDERING

  • 
Ensure that all ingredients are at room temperature to make a smoother batter.

  • Use a piping bag to fill the cupcakes with pudding for a cleaner result.

  • Enhance the flavor by adding a teaspoon of espresso powder to the chocolate ganache.

  • Serve these cupcakes with a scoop of vanilla ice cream or a glass of cold milk.
  • You can use a box pudding and it will work wonderfully, we just prefer homemade.

  • Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture.
  • They freeze well before the ganache. Add ganache after thawing.

My version that I have made for many, many years!

BOSTON CREAM PIE
CAKE
1 cup sugar
5 tablespoons unsalted butter, softened
1 teaspoon PURE vanilla extract
1 JUMBO egg
1 1/4 cup cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup WHOLE milk

  • Preheat oven to 350°.
  • Butter and flour a 9 1/2-inch spring form baking pan OR line cupcake tin. I use a square spring form pan when I make a whole cake to make pieces easier to cut.
  • Combine the butter, sugar, and vanilla in a bowl and cream together using an electric mixer until the mixture is light and fluffy.
  • Add the eggs one at a time, beating thoroughly after each one.
  • In a separate bowl, sift together the flour, baking powder, cream of tartar and salt.
  • Combine the dry ingredients with the creamed mixture and add the milk.
  • Pour batter into the prepared pan.
  • Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean.
  • Remove from oven and let the cake cool in the pan on a wire rack.

CUSTARD

1/3 cup sugar
scant 3 tablespoons cornstarch
1 1/2 cup WHOLE milk
3 JUMBO egg yolks
1/2 cup heavy cream
1/4 teaspoon salt
2 teaspoons PURE vanilla extract
3 tablespoons unsalted butter

  • Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan, whisking until smooth.
  • Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes only.
  • Remove from heat, and whisk in the butter.
  • Set custard aside to cool, continuing to whisk occasionally.

GLAZE/GANACHE
2 ounces semi-sweet chocolate
3 tablespoons unsalted butter
1 cup powdered sugar
3/4 teaspoon vanilla
2 tablespoons hot water

  • In a double boiler, melt together the chocolate and butter until smooth.
  • Remove from heat and stir in powdered sugar and vanilla.
  • Stir in hot water 1 teaspoon at a time until desired consistency.

BUILDING THE PERFECT PIE

  • Remove the cake from the pan and cut it in half horizontally with a long serrated knife.
  • Place one half of the cake on a plate with the cut side facing up.
  • Top with custard.
  • Place the other half of the cake on top, with the cut side down.
  • Coat the top of the cake with glaze allowing it to drip down the sides.

NOTE: The traditional custard substitutes in this recipe for a pineapple custard which is what we like to do.

CHOCOLATE MALTED CRISPY BARS ~ BLOG 366.264

CHOCOLATE MALTED CRISPY BARS
10 ounces marshmallows
3 tablespoons butter
5 cups rice crispy cereal
3/4 + 1/4 cup malted milk powder
4 cups malted milk balls, chopped and divided 2 1/2 cups + 1 1/2 cups
2 cups mini semi-sweet chocolate chips

  • Grease a 9×13 baking dish.
  • In a large skillet combine butter and marshmallows, cooking over medium low heat until melted.
  • Remove from heat and stir in cereal, 3/4 cup malted milk powder and 2 1/2 cups chopped malted milk balls.
  • Press into prepared dish.
  • Melt chocolate chips 30 seconds at a time in the microwave until melted and stirs smooth.
  • Add remaining malted milk powder.
  • IMMEDIATELY smooth over bars.
  • IMMEDIATELY sprinkle with remaining chopped malted milk balls, pressing them into the chocolate before it hardens.
  • Let stand until set.
  • Cut into bars with a serrated knife.

NOTE: DO NOT let chocolate set up during the final steps!