Boston Cream Cake!

One of our family favorite desserts has been Boston Cream Cake.  This is my guilty pleasure...

  I thought I'd try my easy version of the recipe and I'm very happy to tell you that it was really good and it didn't take much more than using a box mix, cook and serve pudding and my chocolate icing to almost duplicate (sorry Mom) the recipe. 

 Nothing tastes as good as a scratch cake but with summer almost over and kids back to school I think this may be a nice cake to make for everyone. Lots of us foodies have children and grandchildren who love dessert so I thought I would try to simplify a family favorite without making baking too time consuming.

  The grandchildren were visiting today.  Last evening I did 3/4 of the prep, refrigerated the filled cake and iced it this a.m.  This a  cake that must be refrigerated!  Enjoy!

This would be a nice dessert to share with some friends when entertaining!

Cover when filled and store overnight if possible .  Or refrigerate several hours before topping the cake with the chocolate icing.

Cover and refrigerate( I placed a few toothpicks around the cake and then covered with plastic wrap).

 I took the shortcut and made this easy version of Boston Cream Cake.  It turned out very very good.  I do have the recipe using homemade custard.  Just email or comment and I'll send it to you.  




Ingredients:

 1 box Duncan Hines Yellow cake mix.  (bake according to directions)
  
** Note: I used a bunt pan and when the cake was baked and completely cooled, using a serrated large knife,  I cut the cake in half.  I think it is easier than using two 9" cake pans.

2 pkgs. vanilla (cook and serve vanilla pudding)  Make according to directions on box.  Note: Use whole or 2% milk because I made this with 1% milk and the pudding was thin.

Icing

1/4 cup cocoa
1 tsp. vanilla 
2 cups or more confectionery sugar
approx. 1/4 cup milk (judge the amount of milk how thick you want your icing)

Sift confectionery sugar, add cocoa and mix together.  Add milk and  vanilla.  Mix well by hand until all is blended and smooth.  Note:  Be careful when adding milk. Do so very slowly so as not to add too much milk.

From my kitchen to yours,

6/10/13
8/28/13
9/17/15
11/23/15
1/29/16
 

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Cold and Creamy Peanut butter and chocolate dessert squares

Our grandchildren love peanut butter and of course chocolate too so I made this with the sole intention of going to visit and surprising them with this delectable delight!

I'll let you know their reaction.  I am not taste testing this one for fear I won't stop and there will be non left.

Layers of cookie crumbs, chocolate pudding, peanut butter and cream cheese and either cool whip or whipped cream will make this one delicious dessert.  Note:  I'll let you know! but I'm thinking YUMMY!

IT WAS DELICIOUS !

Enjoy!

This dessert will please those who like peanut butter and chocolate.  

5 peanut butter cream cheese topping

4 pudding on top of cooled crust

3 pudding

Ingredients 1

peanut butter cookie crust 2

Peanut butter and chocolate cookie and cream dessert

1 16-ounce package peanut butter sandwich cookies, divided

4 tablespoons butter (1/2 stick) butter, melted

4 ounces cream cheese, room temperature

1/2 cup confectioners’ sugar

1/3 cup creamy peanut butter

1 8-ounce container Cool Whip, divided

1 3.9-ounce package instant chocolate Jello-O Pudding Mix

1 1/2 cups milk

1/2 cup milk chocolate & peanut butter chips OR 1/4 cup milk chocolate chips + 1/4 peanut butter chips

Final layer and then drizzle chips after melted

Instructions

Preheat the oven to 350 degrees F.

In a blender or food processor, finely crush 24 of the cookies.

In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.

Press into an ungreased 8 X 8-inch baking dish.

Bake for 10 minutes.

Allow crust to cool completely before proceeding.

In the meantime, mix the package of pudding with the 1 1/2 cups of milk in a small bowl.

In a mixing bowl, beat cream cheese, confectioners’ sugar, and peanut butter together.

Fold in 1 cup of the Cool Whip and mix until well blended.

Spread the chocolate pudding over the cooled crust.

Place dollops of cream cheese mixture over the pudding layer and with an offset spatula, gently spread to completely cover.

Spread remaining Cool Whip over the cream cheese.

Refrigerate for several hours or overnight and then drizzle melted chocolate and peanut butter chips over top.  I melted each 1/4 cup separately in microwave in 10 second intervals until melted.  Yum

Happy Baking from my kitchen to yours,

6/6/16

Caribbean Rum Cake

  Mother's Day Suggestion: If you or your mom likes cakes and with a noticeable hint of rum why not make one for her or someone who likes the flavor of rum? Perfect <3

HI everyone:  Just a quite note and maybe a chuckle for you.  When I made this cake I had enough left after serving that I saved at least 4 slices for my almost 93 year old mom.  

Note: The other day I received a call from her saying "could you make me maybe lol a whole cake next time you come to see me"?  I laughed for ten minutes.  She loves everything I bring in to her but her fondness for this one seems to be obvious.  Could it be the RUM? Too funny!  She keeps me laughing which is a very good thing and yes there will be a whole cake coming her way the next visit.  <3 

When I saw this recipe I knew it was going to be made this holiday.  I make so many cookies etc and pies every holiday so I knew I wanted to try a new recipe and why not today since tomorrow night we are having guests for appetizers and this cake I am sure is going to be a good choice.

I am letting it set overnight and will turn it over to serve tomorrow.  It's shiny because of the butter rum syrup.  Oh MY!!

 It calls for white or dark rum and I chose white rum.  I did cut the rum in half because it did say in the recipe it is quite potent. When I read potent I know what that means so rather than have it too much of a rum taste cutting back on the amount should be just fine.  

We'll be having a few appetizers and surprises such as Spinach Artichoke stuffed french bread , a favorite buffalo chicken ring, fresh cold shrimp, a Hawaiian pineapple pecan rolled cheese ball and a few other yums.  Nothing that takes a lot of work because we have early morning plans with some friends and I am not going to be able to fuss all day.

 

 

I managed to get most of my ingredients ready to go so it'll be easy to put the appetizers together. 

  Rum cake base

• 2 cups All-Purpose Flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup pastry cream filling mix or instant vanilla pudding mix, dry
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup milk
• 4 large eggs
• 1/2 cup white or golden rum
• 2 teaspoons vanilla
• 1/4 teaspoon butter rum flavor (optional but excellent)
• 1/4 cup pecan or almond flour, for dusting baking pan Note:  you can make your own almond flour by pulsating 1/2 to 1 cup of almonds in your processor for several minutes to produce fine almond flour.  It's a lot cheaper than buying a whole bag.

Rum soaking syrup

• 1/2 cup unsalted butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup white or golden rum(the real deal) lol
• 1/2 teaspoon vanilla

Instructions

1. Preheat oven to 325°F. Spritz a 10 to 12 cup bundt pan with cooking spray. Sprinkle on the pecan or almond flour and turn the pan to coat evenly. Set aside.
2. Place all of the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of your stand mixer and blend on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute.
3. Add the rum, vanilla and flavor if using to the batter and blend for another minute. Pour the batter into the prepared bundt pan and spread level with a spatula.
4. Bake the cake for 50 to 55 minutes. You may smell the nut flour toasting at first, especially those not covered in cake batter. When done, the cake will test clean on a cake tester. Bundt cakes are difficult to test properly with a short toothpick. Instead try a piece of dry uncooked spaghetti or linguine.
5. Leave the cake in the pan to cool slightly while you make the soaking syrup.

12/18/15
5/11/16

adapted from:  http://www.kingarthurflour.com/blog/2012/11/26/carribean-rum-cake-bring-the-islands-home-to-you/

Quick Chicken /Gnocchi Soup! OOH LA LA!!

This may be the answer to food overload.  Soothing soup! and hearty too.

This sure was easy!  and PERFECT for any day of the week!  I just love it when I can put something so easy and tasty together quickly. Using store bought gnocchi I made this soup an easy and fast way to make soup a fun way!  You can always add more gnocchi to the soup if you like a hearty type thick kind of soup.  Add lots of diced or sliced carrots too!

I package (16 oz.) gnocchi (cut in half and leave several whole)
1-48 oz Chicken Broth or more (**you can add 1 can cream of chicken soup to it if you like) or better yet skip the cream of chicken soup and make your own with a few T melted butter, flour and half and half)(whisking all together and when incorporated add to broth).
2 cups of water if adding cream of chicken soup 

1 + cup chicken  (I used tenders and cut them in small pieces)
1  to 2 small carrot diced or sliced
celery tops chopped
1 medium potato peeled and cubed
chopped fresh baby spinach (optional)
1/2 to 1 tsp. dried parsley
Italian grated cheese (optional)

**Note:  I prefer most times all chicken broth which can be easily thickened with a roux of  equal parts of butter and flour and when bubbly adding some broth to thin it slightly then adding the mixture to your broth.

  In a large pot place chicken broth, water and **cream of chicken soup if you are using the cream of chicken soup.  

Bring to a slow boil stirring with each addition.   Add carrots, celery tops and chicken.  Cook slowly until chicken is tender..

Note:  Chicken cooks quickly as you will see.  Add gnocchi and cook until gnocchi are tender.

  Add spinach (optional) a few minutes before serving.  ***All in all I think this meal can be completed in less than 1 hour using stove top method.

**Note: if you are not adding the cream of chicken soup and you want to make a roux you should in a separate small pan place two Tablespoons butter. When melted add Two Tablespoons flour and whisk briskly while adding a few tablespoon hot soup liquid.  Whisk until smooth and add to soup stirring until blended.

Celery, carrots and spinach make this a hearty healthy dish.  

Happy Cooking from my kitchen to yours,

updated 10-23-16
1/23/13

The day after Thanksgiving 2016

Good day! I hope today finds everyone content and happy.

I bet a lot of you may be out and about doing some Black Friday shopping. I'll pass. 

I know several of my grandchildren were out late last night at the mall! I guess it's the place to be since they've been doing it for several years.

Yesterday was perfect. We had our dinner a little later than usual and we all enjoyed it and then had some interesting conversation which is always nice.

We played with the puppies which is a riot. Prissy Sophee and frisky Stanley really had us going. They play nicely for so long but since Stanley is still a pup he finally gets to Sophee and when she's had enough "SHE HAS HAD ENOUGH". Lol So then it's time to separate them. I think a little jealousy is involved since Sophee is 4 and Stanley is 6 months.  All in all the day was relaxing and we were blessed with plenty to eat.

I hope you had a good day and were able to enjoy every mouthful whether at home or out. I'm linking a post from the blog for a few ideas with your leftover turkey. If there is any!! Also a picture or two to enjoy. ❤️ M.j.

Pot Pie Muffins

One Crust Pot Pie

Pot Pie with biscuits

From my kitchen to yours,

https://iliketobakeandcook.blogspot.com/2016/11/quick-thanksgiving-pot-pie-from-my.html?m=1