Boston Cream Pie

October 23: National Boston Cream Pie Day

Cheers to a recipe that is as easy as pie—or cake!  Boston Cream Pie is actually a layered sponge cake with a custard cream filling topped with chocolate ganache. We tried this treat when we were in Boston (we first toured the town for our sixth anniversary—a five-hour drive from where we used to live in New Jersey—and returned a few years later for one of Islander’s work conventions) and have found the official state dessert of Massachusetts to be a fabulous finish to a stereotypical city sampler of baked beans, clam “chowda” (chowder), tea and beer. Whether pie or cake, it is a simple, sweet treat to celebrate National Boston Cream Pie Day.

Recipe

(Adapted from Kraft)

For the cake

• ½ box yellow cake mix (or 1 9-ounce Duncan Hines Moist Deluxe Classic Yellow Cupcakes mix)
• ½ cup water
• 3 tablespoons vegetable oil
• 2 large eggs
• ½ teaspoon vanilla

Directions

In a mixing bowl, combine the cupcake mix with water, oil, eggs and vanilla. Mix until the batter is smooth. Pour into a greased 8- or 9-inch round cake pan. Bake in a preheated oven at 350 degrees for about half an hour, testing for doneness. Remove from the oven and cool the cake completely.

For the cream filling

• 1 box (3.4 ounces) instant vanilla pudding mix
• 1 cup milk
• 1 teaspoon rum (optional)
• 1 ½ cups whipped topping, thawed (we used Cool Whip brand)

Directions

In a large mixing bowl, blend together the vanilla pudding with milk (and rum, if using) until smooth. Fold in the thawed whipped topping until creamy. Refrigerate for at least 15 minutes.

Slice the cooled cake horizontally into two layers, leveling off the rounded top to an even flatness if necessary. Spread the filling on the bottom layer. Gently position the top layer of the cake over the filling. Glide the blade of an offset spatula around the cake to even out any overflowed filling.

For the chocolate topping

• 1 (1 ounce) square chocolate (we used Baker’s brand unsweetened chocolate)
• 1 tablespoon butter
• 2 tablespoons milk
• ¾ cup powdered sugar

Directions

In a microwave safe bowl, melt the chocolate square with the butter. Stir in the milk until smooth. Add sugar and mix well. Quickly spread on the top layer of the cake. Refrigerate to set and allow the flavors to blend. Slice and serve chilled.

Notes

• We used a 9-ounce box cupcake mix because the recipe only needs half the amount of a full box of cake mix. If using the full box of cake mix, divide the batter into two 8- or 9-inch round cake pans and bake accordingly. Use one cake (sliced in half horizontally) to make Boston Cream Pie and save the other for later use or another recipe (such as cake pops).
• We use a cake leveler to slice layers evenly. We also use a cake lifter to remove and place layers easily.

Chocolate Cupcakes

with Fondant Flowers

October 18: National Chocolate Cupcake Day

As part of the marriage preparation ministry at our church, we attend the weddings of the couples we sponsor. At some of the receptions, we have noticed the cupcake trend, mostly as an alternative to the traditional chocolate groom’s cake.  Depending on the elaborateness of the decorations, cupcakes can cost as much as a store-bought or bakery cake. But with a little time, patience and creativity, one can inexpensively make chocolate cupcakes from semi-scratch with fondant flowers in the couple’s wedding colors. The recipe for the chocolate cupcakes featured in our blog post is adapted from The Cake Mix Doctor’s recipes for “The Perfect Chocolate Cake” and “Chocolate Dream Glaze.” This decadent dessert can be made for special occasions, such as weddings, and National Chocolate Cupcake Day.

Recipe

(Adapted from Chocolate from The Cake Mix Doctor by Anne Byrn)

For the cupcakes

• 1 box (18.25 ounces) devil’s food cake mix with pudding
• 1 cup sour cream
• 4 eggs
• ¾ cup water
• ½ cup vegetable oil
• 1 teaspoon vanilla

Directions

In a large bowl, mix together all the ingredients until thick and smooth. Scoop into muffin pans lined with cupcake papers.

Bake in a preheated oven at 350 degrees F for about 20 minutes or until done. Remove from the oven and transfer to wire racks to cool completely.

For the frosting

• 1 cup (8 ounces) semi-sweet chocolate baking squares
• 4 tablespoons (½ stick) butter
• 2 tablespoons light corn syrup

Directions

In a glass bowl,  place the chocolate, butter and corn syrup. Microwave for 1 – 1 ½ minutes. Stir until melted and smooth. Dip the tops of the cupcake into the frosting, swirling around for even coating. Let the frosting set on the cupcakes at room temperature.

For the fondant flowers

• Fondant tinted red (we used Wilton brand pre-made primary color pack)
• Small tube of red icing gel (we used Wilton brand)
• Silver dragées (we used India Tree brand)

Directions

Flatten a two-inch ball of fondant with a rolling pin to a 1/8-inch thickness. Cut out flower shapes.

Place the flowers on a foam bed. Use the small ball tool to press lightly in the center. Refrigerate overnight or until the flowers are firm. Arrange the flowers on top of the cupcake.

Dab a dot of the icing gel on the flower center. Drop a dragée on top of the gel, positioning it with a toothpick if necessary.

Notes

• Cupcakes are like a blank slate for the culinary artist. Follow the recipe from our blog as a guide and add your own decorations to express your unique personal and creative cooking style.
• Search our blog for more cupcake recipes and easy decoration ideas.

Meatloaf

October 18: National Meatloaf Appreciation Day

Highlander would occasionally rock out to Meat Loaf (Michael Lee Aday), the Grammy award-winning musician and actor, by playing his CDs or piano sheet music. While Meat Loaf the entertainer is a vibrant performer, meatloaf the food is just a plain dinner staple. Despite the latter, we do appreciate that the recipe is very easy to prepare and makes a hearty meal. So for National Meatloaf Appreciation Day, we baked basic meatloaf and surrounded it with a few Meat Loaf CDs to make the above photo a little more interesting than the taste!

Recipe

(Adapted from Better Homes and Gardens New Cook Book)

For the meatloaf

• ¾ cup milk
• 2 eggs
• ½ cup bread crumbs
• ¼ cup onion, chopped
• 2 tablespoons parsley, chopped
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• ½ teaspoon ground sage
• 1 ½ pounds ground beef

For the topping

• ¼ cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon dry mustard

Directions

In a large mixing bowl, stir the milk with the eggs. Add the bread crumbs, ionion, parsley, salt, pepper and sage. Mix in the ground beef and combine all ingredients well.  Pat into a large loaf pan.

Bake in a preheated oven at 350 degrees F for 50 minutes. When done, remove the meatloaf from the oven and drain any grease. Meanwhile, make the topping. In a small mixing bowl, stir together the ketchup, brown sugar and mustard. Spread over the top of the meatloaf. Return to the oven and cook for another 10 minutes. Remove from the oven and let stand for five minutes. Transfer to platter, slice and serve.