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!
Not that we all need more chocolate this time of year, but hey, it’s the holidays, and we all need some good go-to’s for family, friends, work, etc.
So here’s another drug recipe — well, not really. A co-worker makes this and swears by it. Super easy and no way you can mess it up.
- Photo credit keyingredient.com
Happy holidays, and thanks for stopping by!
1-16 oz jar unsalted peanuts
1-16 oz. jar salted peanuts
1-12 oz. bag semi-sweet chocolate chips
1-12 oz. bag milk chocolate chips
2-10 oz. bags peanut butter chips
2 – lb. pkg white almond bark or vanilla candy coating
layer all ingredients in a large crockpot, starting with peanuts. (at this point I hope you are using a crockpot liner). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again then spoon mixture onto wax paper or non-stick aluminum foil. Allow to harden for at least one hour.
Chocolate, marshmallows, more chocolate….how does it get better than that???? My wonderful little neighbor/friend Gabby made this for us recently, and I had to share here. It’s super easy and delish, and everyone gets their own little portion. (I love my own individual portion, and I think you’ll agree).
Start with instant chocolate pudding, and let it set up in the fridge. Before you assemble these little devils, let it sit out for a bit so as to come to room temp. Couple spoonfuls in your graham cracker crust, marshmallows on top with a little hunk of chocolate bar, broil briefly and YUMMMMY. Gabby’s recipe will be a hit for all.
BTW – I love love the Gabster or I wouldn’t put her on here with a KU t-shirt….seriously? I know what she’s getting for Christmas. A little K-State purple!!!! Anyway, here’s the final product. Oh yeah, and put them on a couple racks below the broiler as things happen really really fast. A.K.A. they burn quick!
Gabby used the little individual chocolate candy bars on these, but we both agreed that a thin Hershey’s chocolate bar might work best. Hope you enjoy as much as we did, and appreciate you stopping by to visit Gab and I! If you make these and have tips and tricks, please take a moment to comment below. Gotta jump off here to talk to my daughter – she’s entered in a rodeo in Missouri tonight, and I’m hoping she kicked some bootie in the roping and barrel race!
Instant chocolate pudding
Individual graham cracker pie crusts
Make pudding as directed on package and chill. Prior to assembling, let pudding come to room temperature. Fill crusts with pudding, top with marshmallows and piece of chocolate bar. Broil on lower rack to melt chocolate and lightly brown marshmallows.
We actually call this Christmas Crack because I first made it in December, and it’s really good, and it’s on saltine crackers. However, give these a whirl and your friend population will RISE!!!! And if you don’t want to share, keep within the fam and everyone will totally enjoy it! You can also customize with toppings, but I stick with toasted nuts. I mean toasted pecans 🙂
I am sure you all have your favorite brand of saltine crackers, but we are cracker snobs, just as I shared that I’m a Hellman’s mayonnaise snob. ZESTAS. They are the total bomb. I used to think that they are all the same, but at the Beene ranch, we consume Zestas. (they really should sponsor me or something).
So back to the chocolate treats. I don’t always toast the pecans when the recipe dictates, but in this case, I really do recommend it. You get a much deeper, nutty flavor. Just be super careful that you don’t burn them.
Oh so yummy, and you will never believe they are saltine crackers!
This pic shows the batch I made with almonds, but I actually favor pecans more. However, you can use either and even experiment with other toppings. (like peanut butter things…which I’m not a fan of, so I refuse to discuss it because this is MY blog) 🙂
I am really pumped up because all the kids will be in my casa this weekend, so I plan to make some for them to take home. The votes are currently out to them as to what they want for their home cooked meal, so I don’t know what that looks like now. However, I’ll probably brew up several favorites! Enjoy!
Chocolate Cracker Candy
35 (approx) saltine crackers
1 cup butter
1 cup packed brown sugar
12 oz. semisweet chocolate chips
1 cup chopped pecans, toasted
Preheat oven to 350 degrees. Line 15 x 10 x 1″ pan with foil, and spray with nonstick cooking spray. Arrange saltines in single layer on foil, keeping them as close together as possible.
In large heavy saucepan, melt butter and stir in brown sugar. Bring to a boil; cook and stir until brown sugar is dissolved – about 3 to 4 minutes. Spread evenly over crackers. Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips and allow to soften for a few minutes. Spread over top with a spatula. Sprinkle with pecans and allow to cool briefly. Refrigerate, until set. Break into pieces and store in airtight container.
To toast pecans: Place chopped pecans on baking sheet and bake at 350 degrees for 10-15 minutes until lightly toasted, stirring occasionally.
It took me about 1/2 my life thus far to even TRY a chocolate covered strawberry. I couldn’t figure out how the two flavors would mesh. WOWSER what I was missing! I like the dark chocolate but semi-sweet chocolate works just as well. Up to your individual taste. Here’s what goodness looks like:
I couldn’t help but show how you the end product first. Cannot wait to eat them, and I started like this:
Plan ahead a little bit – wash your strawberries and them pat them dry a few times with new paper towels, then air dry. If they aren’t dry, your chocolate will not be their friend. Either melt your chocolate on LOW in a double boiler or microwave, stirring occasionally. I would like to say dunk them by their stems, but that doesn’t always work so swell for me – you can always stick a toothpick in the top. Dunk and twirl, dunk and twirl, etc. You get the pic. So, I just gotta admit, I’m going to take a break and cheer for the 16.1 hand colt that all of America is praying will win. AND HE DID! After a 37 year hiatus, we have a Triple Crown Winner!
I assembled my “supplies” and got started after the strawberries were dry:
After refrigerating, I melted some white chocolate and being too lazy to seek out my piping bag, I put it in a small sandwich bag and then snipped the corner. I piped it around on them to make them pretty, then back to the fridge to set up. Enjoy!
Chocolate Covered Strawberries
Strawberries, rinsed and dried
Dark or semi-sweet chocolate
White chocolate for drizzling
Rinse and dry strawberries. Melt chocolate over low in a double boiler or melt in microwave, stirring part way through. Swirl and dip strawberries then place on waxed paper. Melt white chocolate and drizzle over strawberries; place back in fridge.
My career in higher education administration began at a community college that happened to be my alma mater, and one of the best things that happened during my time there (other than meeting my future husband), was meeting my friend Kari. We embarked on many productive projects during our time there, many with some very significant, positive results. (Hey…we invented fortscott.edu on a whim) I cannot remember which one of us came up with this, but we told someone one day that “fun follows us.” That’s kind of stuck with us throughout the years and still remains true I’m proud to say. Here’s my buddy Kari:
I don’t get to see her often, but as with forever friends, we’re always there for the other person and when we do get time together, it’s like it was just yesterday. She shared a recipe for Hot Fudge Pudding Cake that sounds really delicious, and I plan to make it soon. Coming from the Hershey’s website, it cannot be anything BUT amazing. Ironic that when I was little, you could buy this on the cake mix aisle – I cannot remember who made it, but it was really good and it frequently appeared in the Baker household. So, no pic yet, but if you make it, please return to this page and leave your thoughts in the comment section below. Enjoy!
Photo courtesy of Hersheys.com
Hot Fudge Pudding Cake
1 ¼ C sugar, divided
1 C flour
½ cocoa, divided
2 tsp baking powder
¼ tsp salt
½ C milk
1/3 C butter or marg, melted
1 ½ tsp vanilla extract (or I use the real thing)
½ C packed light brown sugar
1 ¼ C hot water
Whipped topping (optional)
Heat oven to 350 degrees. Combine ¾ cup granulated sugar, flour, ¼ cup cocoa, baking powder and salt. Stir in milk, butter and vanilla, beat until smooth.
Spread batter in ungreased 9” square baking pan. Stir together remaining ½ cup granulated sugar, brown sugar and remaining ¼ cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top, do not stir.
Baker 35 to 40 minutes or until center is almost set. Remove from oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over the top. (You can use a spoon to remove from the pan, and just flip it upside down in the dessert dish). Garnish with whipped topping if desired.
I believe that many people also call this Texas Sheet Cake or a variety of other names, but a key ingredient is BUTTERMILK, so I’m sticking with this Baker family favorite. Brice loves these, and since he’s coming in town to rope this weekend, I thought I’d brew up a little treat to send home with him. MB also thought that a few of these would be an awesome idea. He quickly volunteered to test them to make sure they were ok for Brice. (he gave them thumbs up 🙂
This is the little plate of deliciousness that MB soon devoured:
I’ve included the recipe below, and maybe my favorite is scraping the batter bowl – yum! I hope you enjoy as my family has for many, many years. ~Connie Kaye
Preheat oven to 400 degrees; grease and flour jellyroll pan.
In large bowl, combine 2 cups each flour and sugar, and 1/2 tsp salt
Bring to boil:
1 stick butter or margarine
1 C water
1/4 C cocoa
1/2 C shortening
In small bowl, mix lightly:
1/2 C buttermilk
1 tsp baking soda
1 tsp vanilla
Pour hot ingredients over sugar and flour, and mix well. Add buttermilk mixture, scrape bowl, and mix well. Pour into prepared pan and bake for 20 minutes. Remove from oven and let cool.
Bring to boil 1 stick butter, 1/4 cup cocoa, 1/3 cup buttermilk.. Add 4 cups confectioners sugar, 1 tsp vanilla and 1/2 cup of pecans. Frost brownies while warm