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

Inspired & Spirited Birthday Dessert

all warm and melted Bill dug in before I could light the candle

all warm and melted Bill dug in to his sticky toffee pudding cake before I could light the candle

It was a good week celebrating Bill’s birthday with lunch at one of his favorite restaurants, The Whip Tavern, followed by dinner with Caitlin and Sam the day after. I was pretty certain what Bill wanted for his birthday dinner, but thought I’d ask anyway. Sure enough, “shrimp ‘n grits” followed by “sticky toffee pudding cake”.

Bill and Will in the Adirondaks

Bill and Will in the Adirondaks

The thought of shrimp n’ grits always brings me back to Charleston, SC. It was there that Bill and I last got to spend time with William. Just a few short days catching up and hanging out enjoying a little southern comfort. We also heard all about his future scout sniper training before we hugged and said good-bye.

very proud

very proud

Those days with Will are among our most priceless and I know this week Bill was missing that birthday phone call from his best buddy. He is working through his grief in his own quiet way and hopefully believing that Will is with us all the time, at least, in spirit.

first pheasant

first pheasant

And that spirit inspires me to create this dessert to celebrate Bill in a sweet way. Not a fan of dates? Sticky Toffee Pudding will change your mind, I guarantee!

Dark Muscovado sugar has a fine, moist texture with a high molasses content that blends well with strong coffee. I use the India Tree brand from Mauritius. Brandy plays well with both the dates and the coffee adding that spirited touch I love so much.

poke the holes through to the bottom of the cake

poke the holes through to the bottom of the cake

Inspired & Spirited Sticky Toffee Pudding Cake

8 ounces pitted dates, coarsely chopped

1 cup very hot strong coffee

1 tablespoon brandy

1 teaspoon baking soda

1 1/2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons unsalted butter, softened

3/4 cup lightly packed dark Muscovado* sugar

1 teaspoon grated lemon zest

2 large eggs, room temperature

SAUCE

1 stick unsalted butter

1 cup lightly packed dark Muscovado* sugar

3/4 cup heavy cream

1 tablespoon brandy

Heat oven to 325 degrees. Spray (10) 1-cup ramekins with non-stick baking spray. Place dates in a bowl, pour coffee and brandy over dates; let soak 15 minutes. Stir in baking soda. Whisk together flour, baking powder, and salt. In large bowl, with an electric mixer on high, beat butter and sugar for 3 to 5 minutes or until fluffy. Reduce speed to medium, add lemon zest and beat in eggs, 1 at a time, until well mixed. Reduce speed to low; add half the flour mixture beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. Scoop batter into ramekins filling about ¾ full; place on a baking sheet. Bake until cakes are puffed and spring back in center when gently pressed with a finger, about 30 minutes. Meanwhile, for sauce, combine butter, sugar, cream and brandy in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens, about 4 minutes. Remove cakes from oven. With a wooden skewer poke holes in cakes. Spoon half of hot sauce over cake (1 ½ tablespoons per cake) and let soak 20 minutes. Serve warm with remaining sauce and vanilla ice cream or whipped cream.

*Note: dark brown sugar can be used in place of muscovado

low boil of cream, brandy, butter and sugar

low boil of cream, brandy, butter and sugar

Birthday, Basil & Cheesecake, Oh, My!

Basil Infused Strawberry Cheesecake

Basil Infused Strawberry Cheesecake

It was 11 years ago, on her 18th birthday, when I presented Caitlin with 18 hand-written love letters. It was an annual event for me to write my baby girl a letter on July 14th and stash it away in a “treasure box”. Now, as she was leaving the nest, it was time for my first-born to have them. Hopefully, seeing herself through a loving mother’s eyes and remembering all the goodness she had brought to our family would give her strength and wisdom as she set off on her own.

Cait & Sam graduate

Cait & Sam graduate

As parents, Bill and I could not have been more proud when Caitlin graduated with honors in economics from Wake Forest University. Wow!-we thought, money well-spent. She was on her way to her first big job in Philadelphia and the huge responsibility of seriously paying her own bills (woohoo!) Pretty sure there were times when she wished she was back in college, but she perseveres receiving promotion after promotion. Hello Ms Marketing Director.

marriage

And then came marriage and one of the happiest days of our lives. Hello, Mrs. Pemberton. Tomorrow she turns 29 and I realize I owe her way more than a love letter, but that is between me and her.

love my baby girl

love my baby girl

I will, however, share with you her favorite dessert which is cheesecake. Inspired by the plentiful basil in my garden and the juiciest, ripest strawberries ever this recipe is cause for celebration. Happy Birthday dear Caitlin!

cheesecake

Basil Infused Strawberry Cheesecake

1-cup heavy cream

8 fresh basil leaves, plus additional for garnish

1 tablespoon powdered sugar

Crust

1 cup crushed chocolate cookie crumbs (18 Nabisco Chocolate Wafer cookies)

2 tablespoons sugar

4 tablespoons melted butter

Filling

3 (8 oz) packages cream cheese, softened

¾ cup sugar

3 eggs

1 pound fresh strawberries (reserve 9 berries for garnish and puree the rest)

1 teaspoon vanilla

¼ cup plain Greek yogurt or sour cream

Heat oven to 325F. In a microwave safe measuring cup heat heavy cream on HIGH for 1 minute. Bruise basil leaves lightly with your fingers and submerge in hot cream; set aside to steep. Mix cookie crumbs, sugar and butter until crumbly; press over bottom of 9-inch spring-form pan; bake 8 minutes. Cool on wire rack. In large bowl, beat cream cheese and sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs, strawberry puree (you should have about 1 cup), vanilla, ¼ cup of basil infused heavy cream (cover and refrigerate the remaining basil-cream mixture) and yogurt until well mixed. Pour batter into crust. Bake 50 to 55 minutes or until center is just set. Do not over bake. Cool to room temperature before transferring to the refrigerator to chill completely. Run a knife around the pan sides. Remove sides of pan. Remove basil from chilled cream. Add powdered sugar and beat with an electric mixture to stiff peaks. Garnish top of cheesecake with basil-whipped cream, reserved strawberries and basil sprigs, if desired.

Tips:

#1 place a piece of plastic wrap over the bowl of your food processor before securing the top to keep the top from getting dirty (since I hate washing the top)

#2 use a flat bottom cup to pat the crumb crust into place and the back of a spoon to smooth around the edge