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Boston Cream Pie Recipe

Boston Cream Pie
The Boston Cream Pie is an American classic. This dish was first created by a chef in Boston. The truth is, this isn’t a pie at all, it is a cake. This cake consists of cake layers that are filled with a vanilla custard and topped with a chocolate glaze. If you have concerns that this recipe is hard to prepare, the use of instant vanilla pudding makes this recipe easy to make. This recipe does not use multiple cake layers but one cake prepared in a 9-inch pan that is cooled and sliced in half. You may be concerned that the cake will not look nice after slicing it in half but just be careful when you are slicing it and it should turn out fine. You will want to make sure you follow the mixing and baking directions closely so that the cake has the right texture. Enjoy.

Boston Cream Pie
Boston Cream Pie

Boston Cream Pie

Ingredients:

  • tablespoons unsalted butter (plus more for greasing the pan)
  • 1 ½ cups all-purpose flour (spooned and leveled), plus more for the pan
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • ½ recipe cooled vanilla pudding
  • ¼ cup heavy cream
  • 4 ounces semisweet chocolate (chopped)

 

Directions:

  1. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan. In a small bowl whisk together the flour, baking powder, and salt. Set aside. Combine milk and butter in a small saucepan over very low heat.
  2. Using an electric mixer, beat the eggs and sugar on high speed until thickened, lightened in color and the mixture holds a trail for several seconds when the beater is lifted (about 4-5 minutes). Gradually whisk in the flour mixture until just incorporated.
  3. Bring the milk and butter to a boil. With the mixer on low speed, add the hot milk mixture to the batter. Mix until just smooth. Mix in the vanilla extract. Transfer the batter to the prepared pan and smooth the top.
  4. Place into the oven and bake until golden and pulling away from the sides of the pan, 35 to 40 minutes. Cool the pan for 10 minutes in the pan. Remove from the pan and transfer to a rack to cool, right side up.
  5. Once the cake has cooled, place the cake onto a piece of wax paper. Use a serrated knife and cut the cake in half horizontally. Spread the bottom half of the cake with vanilla pudding to within ½ inch of the edge. Gently place the top half of the cake over the pudding layer.
  6. To prepare the chocolate glaze—in a small saucepan, bring heavy cream to a boil. Remove from heat and add semisweet chocolate. Stir until smooth. Set aside to cool to room temperature and to thicken slightly, about 10 minutes.
  7. When the glaze has thickened, pour over the top of the filled cake. Using a small metal spatula, spread the glaze to the edges of the cake, allowing it to drip down the sides. Let the glaze set for 15 to 20 minutes. 

 

Adapted from Martha Stewart

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Pumpkin Cheesecake Truffles Recipe

Pumpkin Cheesecake Truffles
It’s that time of the year again for pumpkin. These pumpkin cheesecake truffles are easy to make and taste great. There are very few ingredients in this recipe and you can make these in large batches if you want. The process to preparing these truffles is very simple. Yellow cake mix and canned pumpkin is baked in the oven and then mixed with cream cheese and rolled into balls. The cheesecake bites are then dipped into melted chocolate and then dried until the coating is hardened. If you want you can even drizzle additional melted chocolate at the end after the initial coating has hardened.

Pumpkin Cheesecake Truffles

Pumpkin Cheesecake Truffles

Ingredients:

  • 1 box yellow cake mix
  • 1 15 ounce can canned pumpkin
  • 8 ounces low fat cream cheese
  • 1 package almond bark (Vanilla)
  • 1 tablespoon vegetable oil

Directions:

  1. Preheat the oven to 350 degrees F. In a large bowl combine cake mix and pumpkin and beat on medium speed until well combined. Pour into a greased 9×13 inch baking dish and bake for 20-24 minutes or until a toothpick comes out clean. Set the cake aside and allow to cool completely. Mash the cake into pieces using your hands or a fork. Add the cream cheese and mix using your hands.
  2. Once the cake and cream cheese is mixed well enough so that no white cream cheese is visible, roll the mixture into small balls with your hands that are about 1-inch in diameter. Set aside.
  3. Melt the almond bark in a deep bowl. Begin by heating for seconds then stir. Heat at 15 second intervals stirring in between intervals until melted. Add 1 tablespoon of vegetable oil and mix well.
  4. Using two large spoons carefully drop each truffle into the melted coating and toss around. Remove and place onto parchment paper to dry. Repeat this process until all of the balls are coated. 

 

 Adapted from The Frugal Girls

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Chocolate Zucchini Bread Recipe

Chocolate Zucchini Bread
This chocolate zucchini bread is a great way to make good use of the fresh zucchini from your garden. This recipe calls for 2 cups of grated zucchini and that will come from about 1 large or 2 or 3 small zucchini. This bread gets the chocolate flavor from both cocoa powder and chocolate chips. This is a very easy recipe to prepare and is extremely delicious. Enjoy.

Chocolate Zucchini Bread

Chocolate Zucchini Bread

Ingredients:

  • 1/2 cup melted butter, plus more for brushing pan
  • 1/2 cup cocoa powder, plus more for dusting pan
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1 cup sugar
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cup grated zucchini (from 1 large or 2-3 small)
  • 2/3 cup chocolate chips

 

Directions:

  1. Preheat the oven to 350 Degrees F. Butter and dust a loaf pan with cocoa powder.
  2. In a large bowl whisk together the flour, cocoa powder, baking soda, cinnamon and salt.
  3. In another large bowl mix together the sugar and egg and egg yolk until smooth. Add melted butter and vanilla extract and mix until smooth. Add the grated zucchini, then add the flour mixture in 3 additions. Fold in the chocolate chips.
  4. Pour the batter into the prepared baking dish and bake for 50 minutes. Let cool slightly in pan, then transfer to a cooling rack. 

 

Adapted from Delish

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Almond Thumbprint Cookies Recipe

Almond Thumbprint Cookies
These almond thumbprint cookies are great to prepare for Christmas! There are three parts to this recipe- the dough, the filling and the glaze. You will want to plan ahead for this recipe because the dough needs to be chilled for at least 4 hours before preparing the cookies for baking. You can prepare the dough the night before and make the cookies in the morning if you wish. The filling is simply raspberry jam but you can use other flavors as well—I used raspberry, apricot and blackberry. The glaze is a combination of confectioners’ sugar, milk and vanilla or almond extract. Enjoy.

Almond Thumbprint Cookies

Almond Thumbprint Cookies

Ingredients:

  • 1 cup unsalted butter (softened to room temperature)
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 cups + 2 Tablespoons all-purpose flour
  • ½ cup raspberry jam

Glaze-

  • 1 cup confectioners’ sugar
  • 1-2 tablespoons cream or milk
  • 1 teaspoon vanilla or almond extract

Directions:

  1. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until it is creamy (about 1 minute). Turn he mixer to medium speed and add in the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer to low and beat slowly until a soft dough has formed. Press the dough down to compact it and tightly cover the bowl with plastic wrap. Place into the refrigerator and chill until firm (at least 4 hours).
  2. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Shape the prepared cookie dough into balls that are about 1 tablespoon of dough per ball (make sure that they are nice and smooth). If the balls or dough become too sticky and/or have gotten a little soft after rolling, place them back into the refrigerator to firm up (you do not want soft dough at all). Make an indentation with your thumb into each ball (the dough may cracked slightly when you press into it, smooth it out with your fingers if you can). Fill each thumb print with ½ teaspoon of jam or however much it can hold.
  3. Place into the oven and bake the thumbprint cookies for 14-15 minutes or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.
  4. To prepare the glaze- whisk the glaze ingredients together until smooth. Add more milk or cream to thin out the glaze or add more confectioners’ sugar if you would like it to be thicker. Drizzle the glaze over the cooled cookies. The glaze will set within a couple of hours. 

 

Adapted from Sally’s Baking Addiction

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