Birthday Boy’s Spirited Boston Cream Pie

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Happy heavenly birthday William

 #30

It’s Your Day

loved being home

Your life was cut short too soon, but you lived fuller than most.  You cultivated a beautiful diverse garden filled with people far and wide who still love and remember you. They reach out every day, but especially at this time to surround me with the kind of love and appreciation you showed them. Happy birthday my boy. You are loved and missed by so many.

This recipe is adapted from the Joy of Baking. I love this web site for its detailed recipe instructions, weight measurements and videos. Besides angel food cake with strawberries another of William’s favorite desserts was Boston Cream Pie. I fancied this one up with a white chocolate swirl and gave it a touch of Will Keys spirit in the chocolate glaze.

The recipe is designed to make 12 cupcakes, but I chose to make a 6-inch round cake plus 6 cupcakes from the batter. I think William would have eaten the whole cake himself.

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Vanilla Cupcakes:

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

1/2 cup (120 ml) milk, room temperature

Pastry Cream:

2 large (35 grams) egg yolks

3 tablespoons (40 grams) granulated white sugar

2 tablespoons (20 grams) firmly packed cornstarch (corn flour)

1/8 teaspoon salt

1 cup (240 ml) whole (full fat) milk

1/2 tablespoon (6 grams) unsalted butter, at room temperature

1/2 teaspoon pure vanilla extract

Chocolate Glaze:

4 ounces (120 grams) semisweet or bittersweet chocolate, cut into pieces

3 tablespoons (42 grams) unsalted butter

1 1/2 tablespoons light corn syrup (or liquid glucose or golden syrup)

1 tablespoon Jack Daniels

White Chocolate Swirl:

2 squares white chocolate

 

Heat oven to 350 degrees F (180 degrees C) and lightly butter 12 muffin cups, or spray with a non stick baking vegetable spray. (I did 6 cupcakes and a 6-inch round cake)

In bowl, whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 3-4 minutes). Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Then, with the mixer on low speed, alternately add the flour mixture and the milk, in three additions, beginning and ending with the flour.

Using a level ice-cream scoopful, fill 6 muffin cups with the batter and bake for about 16-18 minutes or until a toothpick inserted into a cupcake just comes out clean. Spoon remaining batter into the 6-inch round pan. Bake 30 minutes or until wooden pick inserted in center comes out clean. Remove from oven and place on a wire rack to cool completely.

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Pastry Cream: In a medium-sized heatproof bowl, whisk the  egg yolks with the sugar. Add the cornstarch (corn flour) and salt and mix until you have a smooth paste.

Meanwhile, in a saucepan bring the milk just to boiling (the milk starts to foam up.) Remove from heat and slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling (pour through strainer if necessary). Pour the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking the mixture for another 30 – 60 seconds or until it becomes thick. Remove from heat and immediately whisk in the butter and vanilla extract. Pour into a clean bowl and cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature and then refrigerate until firm. The pastry cream can be stored for up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed. (I pressed my through a sieve to get it extra smooth and creamy.)

Chocolate Glaze: Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat, stir in the Jack Daniels, and let cool until it thickens slightly (to pouring consistency).

2 white chocolate squares, melted

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Assemble: Place the pastry cream in a piping bag fitted with a 1/2 inch (1 cm) plain tip. Fill each cupcake with the pastry cream by inserting the pastry tip into the top of each cupcake and squeezing just until you start to see cracks in the top of the cupcake. Then pour about 1-2 tablespoons of the chocolate glaze onto the center of each cupcake, letting it drip down the sides. Drizzle with some melted white chocolate and swirl with the end of a toothpick. Let the cupcakes sit at room temperature for an hour or two, or until the chocolate glaze dries. The cupcakes can then be covered and stored in the refrigerator for a couple of days. Bring to room temperature before serving. (I zapped a cold cupcake for 15 seconds in the microwave and it was heavenly)

For the cake: slice it in half horizontally and place bottom half on serving plate. Top with remaining pastry cream. Place second cake layer on top. Spoon remaining glaze and white chocolate over the top; swirl it.

Makes 12 cupcakes or a 6-inch cake and 6 cupcakes

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William

What I Miss & Perfect Pairs

Afghanistan

Yesterday was William’s 29th birthday. Cheers to my boy. His birth was truly one of the best days of my life. Missing him more than I can express I celebrate him in the best way I can. In the garden planting seeds and in the kitchen creating a few recipes inspired by him he continues to be a bright light in my heart. I’m thankful for my hobbies and my passion to want to learn and try new things. Getting through tough times? It’s all about the distraction. Cooking, baking and gardening do it for me. How do you do it?

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I have been practicing my food photography with a new camera and have already received some very exciting feedback from some recipe/food sponsors. Can’t reveal what that is right now, but it sure made me feel good about trying something new and difficult. These days’ recipe contests require quite a bit of work. I miss the old days when all I had to do was create a recipe, write it down and mail it in. Now, in addition to preparing an original recipe, I am required to be a food stylist, food photographer and a creative writer. My poor husband. He knows he is not allowed to eat anything in the house until I have photographed it…on many a day we eat the food cold.

Probably one of the more wonderful things that have been on my plate lately is teaching two really smart and joyful young ladies, ages 11 & 9 how to cook. Sharing what I know about cooking and baking with the younger generation is quite fun and exciting. We are cooking our way around the globe and just finishing up Mexico with a Mango Tres Leches Cake. I think I was channeling my favorite teachers of Mexican cuisine Susan Feniger and Mary Sue Milliken of Too Hot Tamales. I miss those cooking shows that really taught me and helped build my knowledge in the kitchen.

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Mango Tres Leches “Celebration” Cake is perfect for a birthday or Cinco de Mayo

Are there any famous chefs that you have learned from and would like to meet? Wouldn’t it be great fun to travel  to the 2017 Vegas Uncork’d Expo food & wine event happening next week? Take a look at that celebrity chef schedule. Famous chefs like Gordon Ramsay and Giada de Laurentiis will be preparing their dishes alongside perfectly paired cocktails. There are a few I would love to learn from, but if I could only pick one my heart still belongs to Mary Sue & Susan as they opened up a whole new world of Mexican cuisine and especially cheeses to me.

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queso fresco on scrambled eggs makes a perfect pair

Speaking of cheese and back in my own kitchen I have been working on some new recipes for grilled cheese sandwiches. After a hard day in the garden cooking up something like a grilled cheese and dining out al fresco on the deck is an easy and delicious way to end the day. Heading into the warmer weather we often enjoy a cool glass of rosé wine with a grilled cheese sandwich. It’s a rustic perfect pairing, but who says wine has to be fancy? Rosé matches quite well with just about any cheese and bread. It’s not as elaborate as some famous celebrity chef dishes, but it works.

Cheers!

2014_Finalist_Burrata

Here is one of my winning cheese sandwiches from yesteryear. The salty bacon and olives with the sweetness of fruit, peppery arugula and luscious burrata pairs perfectly with a glass of Rosé.

Burrata & Bacon Ciabatta, Oh My

3 slices thick cut bacon

¼ cup apricot jam

1 (4-inch) ciabatta roll, toasted

2 tablespoons Mezzetta Napa Valley Bistro Homemade Style Basil Pesto

¼ cup arugula leaves

2 Mezzetta Sweet Cherry Peppers, seeded, diced

1-ounce burrata cheese (1/2 of a 2 ounce ball)

1 ripe apricot, sliced

4 pieces Mezzetta Sliced Greek Kalamata Olives, chopped

1-teaspoon balsamic vinegar syrup

Heat oven 400F. Line bottom of broiler pan with foil. Coat both sides of bacon with jam; place on broiler pan rack set over foil-lined bottom. Bake 30 minutes; transfer bacon to a plate. Spread bottom half of roll with pesto. Layer with arugula, cherry peppers, bacon, burrata, apricots and olives. Drizzle with balsamic. Cover with remaining bread slice.

 

 

Winter Blues & Spirited No Churn Ice Cream

IMG_9386Winter Blues. You got em? Let’s chase them away with homemade ice cream. Yup, you heard me! We’re making ice cream in the dead of winter. Seriously, it’s a mood changer because not only is it darn delicious, rich and creamy, but also done in 10 minutes (plus freezing time) and requires NO ice cream machine. I bet you’re smiling now. Remember my posts about cleaning stuff out? You just might want to pitch your old-dust-collecting- taking-up-way too-much-space ice cream machine after trying this recipe.

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All the flavors of one of my favorite candy bars this ice cream is rich with chocolate condensed milk and coconut creamy from the liqueur. It gets some toasty goodness from more coconut and almonds which you can fold in or just sprinkle on top like I did. Scoop it or slice it, it’s guaranteed to take those winter blues away.

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Almond Joy No-Churn Ice Cream

1 (14 oz) can Eagle Brand sweetened condensed milk, chocolate flavor

1 tablespoon unsweetened cocoa powder

2 tablespoons coconut cake liqueur

1 teaspoon coconut flavoring

1/8-teaspoon fine sea salt

2 cups heavy cream

¼ cup slivered almonds, toasted, cooled

2 tablespoons unsweetened shredded coconut, toasted, cooled

Line a 9-inch loaf pan with plastic wrap leaving a 4-inch over hang on short ends. Pour sweetened condensed milk into a large bowl. (Scrape it all out of that can with a rubber spatula.) Sift cocoa powdered over the top. Add liqueur, flavoring and salt. Using the spatula blend mixture until it is well mixed and smooth. In large mixer bowl, beat cream to just stiff peaks (do not over-mix or you will end up with butter). Stir about a cup of cream into chocolate mixture to lighten it up. Fold in remaining cream until fully incorporated. Pour mixture into prepared pan. Sprinkle top evenly with almonds and then coconut. Bring up the extended edges of plastic wrap and press gently over the surface. Freeze for 6 hours or as long as overnight. When ready to serve let ice cream stand at room temperature for 5 to 10 minutes to make scooping easier or remove from loaf pan, peel away plastic and cut into slices. Garnish as desired. Store leftovers tightly wrapped in plastic and an air-tight container.

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Love, Mom