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

Spirited Butternut Pecan Cookies

IMG_8091Today’s recipe is brought to you by NOT the great pumpkin, but the butternut squash. It’s not that I am not tempted to share some great pumpkin idea, but if your inbox is anything like mine you have been completely inundated with pumpkin recipes. Besides that I did not plant sugar pumpkins this year. I like to rotate my crops and the butternut squash did not disappoint.

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There is nothing like a fresh picked butternut squash. The biggest difference from store bought? The tender skin! There is no battle slicing through it nor the fear of chopping off a finger. Most of the dozen or so I got from just 1 seed grew quite large, but my final pick was a wee 5-inches.

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Chopped, cooked and smashed this little beauty yielded just 1/2 cup of butternut squash puree. It was more than enough for this cookie recipe that I wanted to test out.

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Yes! It is a spirited cookie. I guess you could say a certain Sailor inspired this one. He has been around a lot lately. The recipe also calls for a few other complimentary flavors like vanilla bean paste, pumpkin pie spice, toasty pecans and demerera sugar. The cookie bakes up soft, but not cake-like, on the inside and slightly crispy on the outside from the sprinkle of sugar.

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Here is a tip. If you are roasting or boiling up a butternut squash for dinner set aside 1/4 cupful for these cookies before adding any seasoning. You will be glad you did.

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Spirited Butternut Pecan Cookies

  • Servings: 3 dozen cookies
  • Print

1 ½ cups all-purpose flour

1 teaspoon pumpkin pie spice

½ teaspoon baking soda

½ teaspoon fine sea salt or table salt

½ cup unsalted butter, softened

2/3 cup packed light brown sugar

1/3 cup granulated sugar

1 egg yolk

¼ cup mashed butternut squash

1 tablespoon Jack Daniel’s whiskey

1 teaspoon vanilla bean paste

2 tablespoons demerera or turbinado sugar

36 pecan halves

Heat oven to350F. Line baking sheet with parchment paper. In medium bowl, whisk flour, spice, baking soda and salt; set aside. In large bowl, with an electric mixer, beat butter, brown sugar and granulated sugar for 5 minutes or until light and well mixed. Add egg yolk; blend well. Add squash, whiskey and vanilla bean paste; blend well. Add flour mixture; stir with a spatula or wooden spoon until well blended. Using a cookie scoop or tablespoon drop cookie batter onto prepared baking sheet. Press 1 pecan into center of each cookie. Sprinkle each with a pinch of demera sugar. Bake 12 to 14 minutes or until golden brown around edges.

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Have a great week from my real favorite pumpkin

Here For Me & You & the Guacamole

“whole” foods guacamole

This week marks one year since I started this blog. I have to wonder how I ever got to this place spilling my private life and innermost thoughts. It’s unlike me to share in this way. To grieve and to mourn so openly not only with friends, but with complete strangers. Why am I here? This blogging thing is hard work. It’s not only the writing, but the technology, too. Why in the hell am I in this struggle?

my sweet William

my sweet William

My very first blog post https://goodgriefcook.com/2013/10/21/following-in-his-light-with-cookies brought it all back. In an instant, I remembered. Stepping out of my comfort zone. Following in his light. Being brave in the way he would want me to be brave. Celebrating his life and never forgetting HIS struggles is why I am here.100_1911

The blog started with a chocolate chip cookie recipe spirited with a little Jack Daniels and retrieved from the oven…perfectly baked…in the shape of a heart. Is it a sign from him that this is a good thing cooking, baking and sharing?

Sweet William's Fancy Chocolate Chip Cookie

Sweet William’s Fancy Chocolate Chip Cookie

It is clear that cooking and baking are my coping skills. Right now, it is what I do best and what gets me through the day. One recipe at a time like one foot in front of the other it works for me. Some recipes for my own enjoyment, some for sharing with family and friends and still others to share with complete strangers. Each and every recipe celebrating who I am, where I have been and inspired by those who I love. Every recipe, putting pieces together in hopes of making something new and whole.guacamole

And along with that I hope my story is helping others to grieve or to learn about grief. To dispel some of the myths about this subject that no one ever really wants to discuss. A subject no one ever wants to think about or be a part of it, but then it happens. Eventually it will. And so I am here.

And sharing this “whole” food recipe. Whole foods means fresh and not processed. I think this guacamole is perfect for the upcoming holidays or your favorite tailgate party. Unlike blogging it is super simple to throw together. Enjoy and from the bottom of my heart thanks for hanging out with me this past year.

Pomegranate Guacamole

2 ripe avocados, peeled and pitted and mashed–chunky or smooth -your choice

juice from 2 fresh limes

1 tablespoon each finely chopped cilantro and red onion (rinse the onion in cold water to remove those nasty sulphur compounds that make us cry)

1/2 teaspoon each ground cumin, smoked paprika, kosher salt (more or less to your taste)

1/4 cup pomegranate seeds

Mix it all together with half the pomegranate seeds. Sprinkle the rest on top along with a sprig of cilantro. And I don’t know about you, but I hate double dipping, so pull out those shot glasses (unless of course you are doing shots of Jack Daniels) and fill them with guacamole along with some fresh carrot and jicama sticks..so pretty and festive and wholesome.