I am a fan of Boston Creme Pie, although I don’t eat a lot of sweets. However, I am not a baker (even though that’s my maiden name). I cannot even make decent chocolate chip cookies, but my roommate (a.k.a. Mike) kicks it to the moon with his! I ran across this recipe posted by Life, Love & Sugar, and thought I’d give it a whirl.
I actually made everything from scratch, although while I had the hubs whisking for a second, he (possibly sarcastically) said, you know, you could just use a yellow cake mix. Yep, I had already thought of that, and actually looked at the options in my cupboard. But I figured I was going to do this the recommended way. I did read some of the comments, and one person suggested that instead of making the filling, use a 50/50 ratio of whipped cream and vanilla pudding. I figured it was just as much trouble to make the pudding as it is to make the filling, so what the heck, just go for it! As far as the cake mix idea, you could certainly use the shortcut of a butter yellow cake mix.
The only other recommendation that I have would be on the ganache frosting — make it FIRST! I was doing all of this in anticipation of watching the KSU Wildcats play (eek out a win, and make it to the Elite 8) and I got to the last step which is the ganache frosting and it has to chill for an hour or two. Therefore, I ended up hurrying around to get the cupcakes iced. I admit that I tried to use my pastry bag to pipe the icing, but remember, I’m NOT a baker, and I ended up with ganache on anything within reach on my kitchen counter (even my salt shaker). Therefore, I iced the little devils! Took them to work, and wow, what a great way to start a Friday.
So, if you like Boston Creme Pie, I encourage you to make these, and if you have tips or suggestions, please leave them in the comments below! Happy Weekend!
Boston Creme Pie Cupcakes
6 tbsp, unsalted butter
3/4 cups sugar
6 tbsp sour cream, room temperature
2 tsp vanilla extract
3 large egg whites, room temperature
1 1/4 cups all purpose flour
2 tsp baking powder
¼ tsp salt
6 tbsp milk
2 tbsp water
Pastry Creme Filling
2 egg yolks
6 tbsp sugar
1 1/2 tbsp cornstarch
1 cup + 2 tbsp milk
1 tbsp salted butter
1 tsp vanilla extract
12 oz semi sweet chocolate chips
2 tbsp light corn syrup
3/4 cup + 2 tbsp heavy whipping cream
Let’s Do This
- Preheat oven to 350 degrees, and prepare cupcake pan with liners
- Make ganache: Put the chocolate chips and corn syrup in a large bowl. Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth. Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
- Make cupcakes: In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time. Add sour cream and vanilla extract and mix until well combined. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- Make filling: Put the egg yolks in a medium sized bowl and gently beat them together. Set aside. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble. Reduce heat to medium and simmer for 2 minutes. Remove from heat. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously. Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
- Once everything is cooled and ready, cut out the centers of the cupcakes. I used an empty pill bottle, but apparently there’s a cupcake corer on the market; you could also use a knife.
- Divide the pastry cream between the cupcakes and fill in the centers.
- Frosting If you want to get fancy, pipe it on (once it’s hung out and chilled), or just ice as usual. Either way, delish!
- Store in fridge, and are good for 2-3 days. Be sure to cover so as not to dry out!
Last weekend, we made our first jaunt of the summer to the Lake of the Ozarks, and our first stop (well, second I guess – the first was checking out my boat at the marina) was lunch at Wobbly Boots BBQ in Osage Beach.
After you have a smoked prime rib french dip there, you’re basically ruined for all other dips! They offer very few recipes on their website, but one that is SOO good (Easter is on the horizon) is their Green Beans. Yeah, I know that sounds boring, but they’re super easy, and all you need is onion, garlic and white wine (and probably some crumbled bacon, but that’s not how they make ’em) and you’re in green bean heaven.
Their easy recipe is below, and thanks for following me, and stopping by!
Easy Spring Green Beans
Green Beans – select Haricot Vert Beans used are best – they are longer and slimmer than green beans, but the regular garden variety work also
Snap ends from beans and use approximately 1.5 handfuls for a single serving
- In saute pan, heat approximately 3-4 TBSP extra virgin olive oil
- Toss in beans, diced red onion and minced garlic, to your liking
- Over medium heat, cook the beans for 2.5 to 3 minutes – just until the rich green color begins to fade to a deeper hue
- Pour 2 to 3 TBSP of white wine over the green beans to intensify and brighten the flavors
- Remove from heat and consume…delish!
oh yeah, and jalapenos, but not hot. I promise.
Since we had the day off yesterday, we did a barbeque run to a new spot, and are recovering from some amazing Kansas City BBQ at Slaps in Kansas City, KS. I highly recommend this joint to everyone. RIBS. The end. We ended up with an entire meal that we brought home, so order lightly. Oh yeah, and BRISKET. The best word to go with BBQ is joint, and this place brings it home. We will definitely be back. We shopped and then gambled at Hollywood Casino on the way home, and although we didn’t come out on top, it was fun!
Thought I might brew up something a little lighter for dinner, and made these chicken bacon jalapeno wraps. We had a wonderful Christmas with friends, family and even more friends from Australia, plus an upcoming Mexico vacay in which we might just possibly overindulge, so the hubs and I have been eating a lot of meat, veggies and fruit.
So, let’s bring on the yard bird. The husband of the house is not a fan of “yard bird” as he and his friend Charlie call it, but this, is delish. I remove all of the innards from the jalapeno so it’s not hot, and combine with cheese and bacon, and yummo. It’s about -10 degrees outside so I didn’t grill, which is the best, and most delicious option, but baking works as well.
Happy New Year everyone, and here’s to a fantastic 2018!!
Chicken Bacon Rollups
5 boneless skinless chicken breasts
5 jalapeno peppers
20 strips bacon
4 oz. cream cheese, softened
1 cup cup grated colby jack or cheddar cheese
salt & pepper to taste
Favorite BBQ sauce
Slice chicken breasts in half width wise (each half makes 1 chicken rollup). Place between 2 pieces of wax paper and pound to 1/4″ thickness. Season each with salt & pepper.
Slice jalapenos in half lengthwise and remove seeds, ribs and the end with the stem.
In a small bowl, mix softened cream cheese with your grated colby jack or cheddar cheese.
Fill each jalapeno half with cheese mixture. Place 1 jalapeno half at the end of each chicken piece, and roll up. Doesn’t always close the way you think it might – no worries, the bacon brings everything together. Wrap each piece of chicken with bacon, tucking in the ends of the strips.
Preheat grill and cook over indirect heat for 20-25 minutes, turning every 4-5 minutes. Baste chicken with BBQ sauce every time you give it a flip. Chicken is done when it reaches an internal temp of 165 degrees. If you don’t have a meat thermometer, buy one. 🙂 Just kidding…you can pierce the chicken with a fork, and if juices run clear, you’re good to go.
Alternate method — if you choose to bake, set oven at 375 and bake uncovered for 30 minutes, basting as above. You can broil at the end so bacon can crisp completely.
Nope, no food in this post. Just sharing a very cool option in personalized jewelry. Click here to find out about a new collection, KEEP. Super cute, personalized, inspirational jewelry that is customized to YOU!
Brandi Buzzard-Frobose has launched this and she (and I – she’s my daughter :)) hope that you’ll pop over and take a looksey. Here’s her most recent piece:
For Brandi, this bracelet has a tree is to remember her roots, the mom is to remind her to be a good role model for Oakley and the arrow is a reminder to follow her arrow/goals/dream.
Rumor has it there’s an early Black Friday sale happening, so start your holiday shopping now! Have a safe and happy Thanksgiving!
Mike and I spent the weekend in St. Louis with many of our wonderful friends, celebrating the marriage of two amazing people! Meet Kyle and Erin, a.k.a Mr. & Mrs. Kyle Wood:
Mr & Mrs Kyle Wood
We have been lucky to gather a wide array of friends during our time at the Lake of the Ozarks, and Kyle’s dad, Woody is one of the best! We all complain about the money we spend on boating, repairs, etc., but there’s nothing that can replace the friendships that we’ve developed as a result of our time at the lake.
I featured my friend Erin earlier on this blog, as she is an amazing cook. So, I’m going to link to her Delicious Cornbread Cake with Chicken
Yes, it could possibly be carb overload, but so delicious. Warning, mine didn’t look near as good as Erin’s, but it certainly was consumed!
Congratulations Kyle & Erin, and your families! Much love coming your way as you start your married life together!
~Connie Kaye (and Mike)
P.S. If you would like to receive email updates along with 395 other people, including new ideas and recipes, please sign up with no risk of me sharing your personal information!
I love shrimp, and one of our very faves is Crockpot Shrimp Creole:
It cooks in 3 hours, and the ingredients are probably items you have on hand already! The simple instructions are below, and we’ll be having this for dinner tonight, after a CHIEFS win!!!
2 tablespoons olive oil
1/2 cup diced green bell peppers
1/2 cup diced onions
1/2 cup diced celery
1 teaspoon chili powder
1 (14-ounces) can tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
Salt and pepper
1 1/2 pounds peeled and deveined shrimp
Green onions, for garnish
Preheat crock pot on high.
In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.
I’ve just realized that I’ve not posted some of my best go-to recipes. So, I’m going to work on that. However, preparing for an upcoming get together, I am making Shrimp Ceviche this weekend, and wanted to share this amazing recipe. My wonderful, very long time friend Brenda gave me this recipe, so shout out to you my amazing friend.
Nope, I don’t have a pic at this point, but it’s delicious! And E.A.S.Y. which is key in my life! Note…I serve it in one of those huge martini glasses…makes it even cooler!
1 pound ready to eat shrimp, peeled and deveined
Juice of 2 lemons
Juice of 2 limes
Juice of 2 oranges
1 cup diced seeded peeled cucumber (1/4-inch dice)
1/2 cup finely chopped red onion
2 serrano chiles, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, chopped into 1/2-inch pieces
1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
1/4 teaspoon kosher salt
Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl. Add lemon, lime and orange juice. Stir in remaining ingredients, cover and chill for one hour before serving. Enjoy!