Day 113 - Boston Cream Pie

I've ALWAYS wanted to make a Boston Cream Pie.  Maybe it's my New England upbringing and love for all things Boston or maybe it's just because it's always really yummy whenever I have a slice in a restaurant.
I found this recipe in my New Doubleday Cookbook, pp. 802, 801, 823; authors, Jean Anderson and Elaine Hanna; publisher, Doubleday, a division of Random House, Inc.; ISBN 0-385-19577-X.

Boston Cream Pie - a 2-layer (9") cake  (16 servings)

2 (9") layers Basic Three-Egg Butter Cake
1 recipe Basic Vanilla Cream Filling
1 recipe Chocolate Glaze

Basic Three Egg Butter Cake
2 cups sifted cake flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
1 teaspoon vanilla
½ cup butter, softened to room temperature
1 cup sugar
3 eggs, separated

Preheat oven to 375ºF.
Sift flour with baking , and salt and set aside; combine milk and vanilla.
Cream butter until light, add sugar gradually, continuing to cream until fluffy.

Add egg yolks, one at a time, beating well after each addition.
Add dry ingredients alternately with milk, beginning and ending with the dry and adding about 1/3 of total at a time; beat just until smooth.

Beat egg whites until soft peaks form and gently fold into batter.
Spoon into two greased and floured 9" layer cake pans and bake 25-30 minutes until cakes shrink slightly from sides of pans and are springy to the touch; cool upright in pans on wire racks for 5-7 minutes; then invert on wire racks.
Turn right side up and cool completely.

Basic Vanilla Cream Filling
2 tablespoons cornstarch
1/3 cup sugar
¾ cup milk
1 egg yolk lightly beaten with ¼ cup of milk
1 teaspoon vanilla

Blend cornstarch, sugar and milk in a small saucepan and heat, stirring constantly, over moderate heat until mixture boils and is thick; boil and stir ½ minute longer.
Off heat, beat a little hot mixture into egg yolk, return all to pan gradually, beating constantly.  Mix in vanilla and cool to room temperature, beating now and then.

Chocolate Glaze

2 (1-ounce) squares unsweetened chocolate
1 teaspoon butter
1 cup sifted confectioners' sugar
3 tablespoons warm water

Melt chocolate and butter in the top of a double broiler over simmering water; stir to blend well.

Set top of double broiler on a damp cloth, add ½ cup confectioners' sugar and 1 tablespoon water; beat until smooth.

Add remaining sugar and water and beat until glossy.



Assembling the Cake

Sandwich cake layers together with filling, spread glaze on top, and let stand until glaze hardens.  Store in refrigerator.

This was really good and my husband really loved it.  I rate everything that I bake on a scale of 1-4 with 4 being the best.  This Boston Cream Pie recipe earned 3½ rolling pins.
I have to admit that I did become really upset when I placed the top layer on top of the filling and it all started leaking out the side.
I was SO upset that it didn't turn out perfectly as I think everything I make should.
Ok, I'm realistic and I know there are some things that will flop. but the Boston Cream Pie?
C'mon!
I realize it was baker's error impatience and that I should have sliced the top of the bottom layer off to make it even.  Both cakes were a little domed in the middle, so naturally and with gravity playing its' part, the filling would tend to run out the sides.
Oh well.
It was still edible and pretty good for the first time.
I just learned what to do to make it better the next time I make it.
Happy baking!

IT'S THE 100th DAY WITH A GIVEAWAY!!!!!

HAPPY 100TH DAY EVERYONE!!!

And can I tell you that I've posted this early by accident?! 

See, I wanted to be prepared since we are celebrating Mother's Day on Saturday instead of Sunday (so we can "beat the crowds").  I pre-typed everything or mostly everything I wanted to write and instead of hitting save, I hit PUBLISH.  Whoops!  Maybe it was an "unintentional accident".

It's late (or early morning), and I'm tired.

I don't know how to "unpost it", so I'll just leave it up and finish it after I have baked today's recipe.

So, you get to check out TWO posts!

Well, the 100th day should be memorable, don't you think, and I've begun by making it so!

ANYWAY...

How exciting!! 

I feel like we should be having a virtual party. 

So let's do that!  Everyone grab a drink and make yourselves comfortable. 

Help yourself to the baked goodies over on the table. 

Sit, relax and get to know your neighbors!

Alright, I know it's not a real party, but I can dream I have you all sitting here in my small little computer room, can't I?

First of all, (clinking on a glass to get everyone's attention amid the wonderful chatter) before I get started, I would like to thank each and everyone of you for reading.  I have really enjoyed doing this. 

I love to bake and I love to write. 

AND, I love to eat what I bake.

But what I love more, is you.  Yes, you.  And I am talking directly to YOU.

Thank you for being here and taking the time today or the other day, or every day to make the effort to click onto my blog.

It means so very much.

I also love the comments I've been receiving.  It really warms my heart when you all take the time to leave me a message.  It lets me know that you are really out there.

Have I told you that I love you?

I do.

SO, in celebration of YOU, I am doing a giveaway!!

Because it is a baking blog, it has to do with baking, of course!

The Rules

If you would like to enter, leave a comment on this post telling me what your all-time favorite cookie is and why by Wednesday 5/11 at 12 a.m. PST to be entered into a drawing to win.

One person will be chosen randomly using Random.org. 

I will contact the winner to obtain your shipping address and please know that it will be used for that purpose ONLY.  Also,  I will only be shipping the book to addresses in the United States and Canada.

You can obtain up to 2 additional entries by:

1) sharing this with your friends and likings us on Facebook,

2) if you have a blog, blog about the link to my 100th day celebration.

3) share it on StumbleUpon

I'm not a Twitterer, so unfortunately that won't do. Sorry.

Then come back here and leave a comment(s) telling me what you did!

Oh yeah...the prize!

The reason I asked you for your favorite cookie IS... I am giving away Martha Stewart's Cookies Book!!!

I fell in LOVE with this book when I saw it in the store and had you in mind when I read through it, too!!!  352 pages of yummy goodness all from Martha herself.  In the beginning there are WONDERFUL pictures of EVERY cookie in the book according to it's group: soft & chewy, crisp and crunchy, etc.  She talks about the tools every cookie maker should have, and also about packaging and decorating.

I ALMOST kept this gem for myself.

But I don't need two :-)

Also, I am going to send along a set of those wonderful measuring spoons that I picked up at ABC Cake Decorating Supply.  They are so CUTE and no baker's kitchen would be complete without them!

 

NOW, onto the recipe!  Yes, it will be from Martha Stewart's Cookies, p. 195 ;author, the editors of Martha Stewart Living; publisher, Clarkson Potter/Publisher, a division of Random House, Inc.; ISBN 978-0-30739434-5. 

I asked my daughter to pick which recipe would be appropriate for today and I think she nailed it.  I'm sure you'll agree.

Surprise Cookies - makes 2½ dozen

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder (not Dutch-process)

½ teaspoon baking soda

½ teaspoon coarse salt

½ cup (1 stick) unsalted butter, room temperature

1 cup granulated sugar

1 large egg

½ cup whole milk

1 teaspoon pure vanilla extract

About 15 large marshmallows, halved crosswise

Frosting

3 cups confectioners' sugar

6 tablespoons unsalted butter, room temperature

¼ cup plus 1½ teaspoons unsweetened cocoa powder (not Dutch-process)

¼ cup plus 2 tablespoons whole milk

3/4 teaspoon pure vanilla extract

Preheat the oven to 375ºF.

Sift together flour, cocoa powder, baking soda, and salt into a large bowl.

Put the butter and sugar into the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium-high speed until pale and fluffy, about 2 minutes.

Reduce speed to medium-low; mix in egg, milk, and vanilla.

Mix in flour mixture, ½ cup at a time, until combined.

Using a 1 3/4-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.

Bake cookies, rotating sheets halfway through, until firm, 8 to 10 minutes.

Immediately press a marshmallow half on top of each cookie.

Bake until marshmallow begins to melt, 2 minutes more.

Let cool completely on sheets on wire racks.

Frosting: 

Put confectioners' sugar in a medium bowl.

Melt butter with cocoa powder in a saucepan over medium-low heat, stirring occasionally.

Add butter mixture to the confectioners' sugar.

Whisk in the milk and the vanilla.

Spread about 1 tablespoon of frosting on top of each cookie to cover marshmallow.

Let stand until set, about 10 minutes.

Cookies can be stored in single layers in airtight containers at room temperature for up to 2 days.

I was going to bake 100 cookies, but after reading the recipe, that's just not going to happen, especially since they need to cool on the sheets.  THAT would take forever!!

Well, the cookies have been baked and frosted.  I must say that they were very delicious and very rich!  After the cookies came out of the oven with the marshmallows on top, I took my hand torch and toasted the tops.  Now, this is not something you want to be doing of you are going to be serving these cookies to guests.

I found that I was holding the torch too close to the marshmallow at times and ignited a few of them. 

Hence, to extinguish the small flame, I blew onto the cookie.

I'm not a germaphobe, and these cookies are only going to be served to the immediate family, but you may want to take precautionary measures if you go for the toasting.

I REALLY just wanted the flavor of the toasted marshmallow on those cookies.  And it was yummy!

I rate my baked goods on a scale of 1-4 with 4 being the best and these cookies earned 3½ rolling pins. 

I really LOVE this Martha Stewart Cookies book and I think the WINNER of the giveaway will, too!

Thank you, thank you for being a part of today's celebration!  I couldn't have done it without you!

By the way, have I told you that I love you?

Happy baking!

Day 99 - Malted Brownies

I was in bed last night attempting to fall asleep when my mind started racing with so many thoughts!
All I could think about was Mother's Day, my mom, my kids and then,...
the next few posts on the blog. 
I thought, "Whoa! Saturday is the 100th day!"
What will I do??!!
Maybe I'll celebrate by taking the day off.  That would be cool.
But, "nope, not gonna do it, wouldn't be prudent."
MORE importantly WHAT will I bake??!!
Yeah, even that still hasn't been decided yet.
I'll get there.
Come back tomorrow - there will be a giveaway!!!!

After thinking about all that, I thought, "and tomorrow, is 99!!"
And so it happened...
You don't need to listen to the whole thing, you'll get the idea.

The Martha Stewart Living Cookbook The New Classics, p.428-429; author, Martha Stewart; publisher, Clarkson Potter/Publishers, a division of Random Houses, Inc.; ISBN978-0-307-39383-8.

Malted Brownies - makes about 2 dozen

1 cup (2 sticks) unsalted butter, cut into small pieces, plus more for the pan
1 cup all-purpose flour, plus more for the pan
10 oz. semisweet chocolate, coarsely chopped
1 cup (about 4½ ounces) malted milk powder
1 cup  (about 4 ounces malt balls, coarsely crushed
1½ cups packed light-brown sugar
3 large eggs
1 tablespoon pure vanilla extract

Preheat the oven to 350ºF.
Butter and lightly flour a 9 X 13" baking pan; set aside.
Combine the chocolate and butter in a heatproof bowl set over simmering water; stir until melted and smooth.  Set aside to cool slightly, about 5 minutes.
In a medium bowl, whisk together the flour, malted milk powder, and malt balls; set aside.
In the bowl of an electric mixer fitted with the wire whisk attachment, beat the sugar and eggs until thickened and fluffy, about 3 minutes.

Add the melted chocolate mixture and the vanilla; mix to combine, about 30 seconds more.

Using a spatula, fold in the flour mixture until just combined.

Pour the batter into the prepared pan, spreading it evenly with a rubber spatula.

Bake until a cake tester inserted into the center comes out with just a few crumbs on it, 30-35 minutes.
Transfer the brownies to a wire rack to cool.

These puppies were really good!  I rate everything that I bake on a scale of 1-4 (I sound like a broken record saying this every day - I said that when my 19 year old daughter was maybe 8 and she asks, "What's a record?"!  Boy, did I feel old!).  4 is the absolute best.  The family agreed that these malted brownies should be given 3½ rolling pins.  They were moist and chewy, and the malted milk balls (or eggs, rather because I bought them a few days after Easter because I knew I'd be using them in the baking at some point) melted into them.  Yummy!
Until tomorrow....Make sure ya'all come back now, ya here?!!! 
Happy baking!!

Day 97 - Manicottis with Strawberry Spinach Salad

Two family recipes today.  The manicotti comes from my mom and the salad is from my sister-in-law, Karin.
Mom made these manicottis a lot.  I remember whenever she'd make the crepes for them she would always save me some and I'd eat them with maple syrup. 
Oh, they were so yummy! 
I miss mom's cooking.
Ok, I didn't meant that - need to clarify. 
She was an ok cook.  What I miss is her taking extra special care of me and her just cooking for me.
And Mother's Day is Sunday...

Ok, we're good.

Manicotti

French Pancakes aka Crepes - makes 12, can be frozen
(I actually ended up making 14, but I ate 2)
2 eggs, lightly beaten
1 cup milk
½ teaspoon salt
1 cup all-purpose flour

Put ingredients into a bowl or blender.  Stir until smooth.  Cover and let stand at least ½ hour.

Batter should be thin.

Here's a video on how to make a crepe!  I wanted to take pictures of the process, but it's REALLY not easy, taking the pictures, pouring the batter and swirling it around in the pan. 
I needed two extra hands.  They explain it well, anyway, and the pan action starts at about 1:10.

In my daily perusals of blogs the other day, I happened across a site called Bloggers Bake for Hope. 

The following is taken from the About page on Bloggers Bake for Hope:
Bake for Hope is a week long, nation-wide, 100% volunteer-run, bake sale event happening, the week leading up to Mother's Day. Proceeds donated to local Susan G. Komen for the Cure affiliates.

Bloggers Bake for Hope is a virtual bake sale. Bloggers will donate their time, ingredients, and shipping costs so there are no expenses associated with this virtual bake sale. All proceeds from the bake sale will be sent to the Massachusetts Komen for the Cure.

Jen and Cara, two Boston area food bloggers have teamed up for a project called Bloggers Bake for Hope, a virtual bake sale as part of Bake for Hope. Jen serves up sweets at Beantown Baker, while Cara shares healthy, creative dinners at Cara’s Cravings. 

Both Cara and Jen have been successful fundraisers for Susan G. Komen for the Cure in the past. Cara is currently organizing the third annual Bake for Hope at her company’s office site in Marlboro, MA. Last year’s event raised over $2500. Jen has made breast cancer awareness part of her personal mission. In 2004, Jen’s mother was diagnosed with breast cancer. Since then, Jen, her sisters, mom, and aunts walk the Race for the Cure every year. Jen and her family have raised thousands of dollars for the various Komen for the Cure affiliates.

Jen and Cara feel a strong connection to the cause, and are avid bloggers with a strong following. Thus, teaming up to host an online bake sale seemed like a fun and natural way to take things to the next level. The virtual bake sale will take place on May 4-6, 2011. Bloggers and bakers from across the country will agree in advance to donate baked goods. Buyers will make virtual pledges on the Bloggers Bake for Hope site, and at the close of the bake sale the highest bidders will be awarded the donated baked goods. They will make their donations via PayPal, and the bakers will then bake and ship their goods. Because the bakers are donating their ingredients, time, and shipping costs, there are no expenses associated with the virtual bake sale. 100% of the proceeds will be donated to the Massachusetts Komen for the Cure. Jen and Cara are challenging their fellow bakers and bloggers to help them raise $2000 through Bloggers Bake for Hope. 


Years ago I participated and raised donations in a cancer walk back in Rhode Island. 
As many of you know my mother passed away from breast cancer in 1992 at the age of 47.  She had been diagnosed in 1977 at the age of 32.  I am also doing this in honor of her sister and my aunt, Jeanne, and my very close friend, Tina, who are both breast cancer survivors.  I am baking two dozen Pignoli Cookies and then shipping them to the person who pledges the most.  
There are many bloggers who will be participating and I am honored to be able to contribute.  I know there will be absolutely delicious items donated and I encourage you all to look at the site and make a pledge on some baked goods.  I'm getting hungry just thinking about it.It's horrible!

I was able to bake today and I'm now a happy camper. 
It was good to be back in the kitchen.

I used The Martha Stewart Living Cookbook, The New Classics, p. 569-570; author, Martha Stewart; publisher, Clarkson Potter/ Publishers, an imprint of Crown Publishing Group, a division of Random House, Inc.; ISBN 978-0-307-39383-8.

Cornbread Muffins - makes 12

5 tablespoons unsalted butter, melted, plus more for the muffin tin
1 cup stone-ground yellow cornmeal
1 cup all-purpose flour
¼ cup confectioners' sugar
¼ cup granulated sugar
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ vanilla bean, split lengthwise
2 large eggs
1½ cups buttermilk (I used buttermilk powder and water.)Preheat the oven to 375ºF.
Brush a 12-cup standard muffin tin with melted butter; set aside.  In a large bowl, whisk together the cornmeal, flour, sugars, baking powder, baking soda, and salt. 

(*I added 6 tablespoons buttermilk powder to the dry ingredients and just added 1½ cups water to the liquids.*)

In a small bowl, scrape in the vanilla seeds; add the eggs and buttermilk (water), and whisk to combine.  Pour over the flour mixture.  Add the 5 tablespoons butter, and stir until blended, using as few strokes as possible.

Spoon the batter into the prepared tin, filling each cup three-quarters full.

Yeah, almost completely filled and I still had batter left over.

Bake until golden and firm to the touch, 17 to 20 minutes.  Serve warm.

I don't think they were supposed to look like this.

See the little vanilla bean seeds?

I have to say that these were the most moist cornbread muffins (say that 3 times fast!) I have ever had!  They were delicious!  I like cornbread and corn muffins, but I can't stand how dry they are sometimes. 

I use a rating system from 1-4 with 4 being the best, so these muffins earned 3½ rolling pins.  I will definitely be adding these to my recipe collection of keepers even though there was spillage on the tin.

No biggie. 

They were yummy anyway!

Happy baking!

Day 89 - Best-Of-All Pecan Pie

     I had to stick my hand into the garbage disposal this morning.  The other day it made a funny sound, like a piece of metal was jumping around in there. 
     And yes.
     I admit it.
     I put it off because I just don't like to deal with things of that sort.  Yes, I could have asked my husband to (using my very deepest man voice) do a manly job and "fix" the disposal (GRAWRRRRRRR).  I'm sure he would have readily accepted the challenge knowing how he likes to "fix" problems even though sometimes when he "fixes" he likes to takes things completely apart and then they cannot be fixed for good unless we pay to have them repaired.  If you know my husband, a mechanic he is not, but he is extremely gifted in his profession.  He has and continues to help many people and I am very grateful and very proud of what he does.  He's awesome.
     To be honest, I truly don't know if his hand would have fit into the mouth of the disposal anyway.  Forgetting that that mystery piece of whatever it was was still in there, I put something down this drain this morning, flipped on the switch and heard it again. 
Doggone it!! 
Son of a gun!!
Oh, ALRIGHT ALREADY!!!
I actually started whining in my head, "oh, I don't want to do this...why do I have to be the one to do it?  Who was it that put this thing down here anyway and why can't THEY get it out??!!  WHY ME??!!"  My husband wasn't home to ask even if I had wanted to.
I don't have a fear of the thing turning on and shredding my hand to bits although the thought has crossed my mind.  No, what really scares me is reaching in there and touching all things SLIMY and DISGUSTING and not being able to SEE what they are.  EEEEEEWWWWWWW!!!!!!!  It grosses me out just thinking about it!  I can handle mice, rats, creepy crawly things and snakes, but touching yucky stuff?  Unh Uh!
No gloves to be had, so I unplugged the thing, closed my eyes ('cause I can always feel things better with my eyes closed, especially if I can't see what it is I'm touching to begin with!) and ever so gently emerged my hand into the abyss.  Ok, it was a very small abyss, but that's the word that comes to mind. 
Abyss. 
Going into the...
Unknown.
Feeling around I could feel the culprit!  A piece of metal something or other.  Wait, no.  That's attached to this other piece of metal which rotates, slices and dices.  Hmmm...wait, what's this?  Something that feels small and it could be...AHA! (as I pull my hand out to view the little devil)

This isn't the actual piece, the real one was chopped up.

Ok, I admit it.  I'm the one who is at fault for this one.  It must have fallen in when I was cleaning up from the Easter Egg Hunt Cookies the other day.  I knew there was a cake decorating piece missing!

You know what?  I'm tired of indenting and I'm not going to do it anymore and it's wasting precious blogging space.  So, I apologize to any English teachers out there who may now have a problem reading this because it's not in correct form.  But hey, isn't that what blogs are about anyway, literary freedom?
I used my trusty Fannie Farmer Cookbook for this one, pages 639 (crust) and 648; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., a division of Random House, Inc.; ISBN 0-394-56788-9.
Best-Of-All Pecan Pie

Pastry Shell - 9-inch pie shell
     1½ cup flour
     ¼ teaspoon salt
     ½ cup shortening
     3-4 tablespoons cold water (I ended up using about 7)
  
Mix the flour and salt.  Cut in the shortening with a pastry blender or two knives.  Combine lightly only until the mixture resembles coarse meal or very tiny peas:  its texture will be uniform, but will contain crumbs and small bits and pieces.  Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently together.  Roll the dough out 2 inches larger than the pie pan.  Fit it loosely, but firmly into the pan.  Crimp or flute the edges.

Pie Filling

3 eggs
1 cup dark corn syrup (I used light - didn't have dark)
½ cup dark brown sugar
4 tablespoons butter, melted
1 teaspoon vanilla
1¼ cups pecan halves or coarsely chopped pecans

Topping

1 cup heavy cream, chilled

Preheat the oven to 425ºF.
Set aside the prepared, unbaked pie shell.
Beat the eggs in a bowl with a fork or wire whisk until the yolks and whites are well blended.
Add the corn syrup, brown sugar, melted butter and vanilla, and blend well.

Stir in the pecans, then pour the mixture into the pie shell.

Bake the pie for 15 minutes, then reduce the heat for 15-20 minutes, or until the edges are set and the center quivers slightly.  Don't overbake!



Let the pie cool a bit, and just before serving whip the cream, then spread it over the pie or pass it separately.

I've only ever had Pecan Pie once before and thought it was good.  This one was equally as good and earns a rating of 3½ rolling pins.  My rating system is on a scale of 1-4 with 1 being the worst and not worth the money or effort.  I'm enjoying the process of making the pie crusts!  I'm thinking after I'm done with 365 that I will maybe do a 365 of Pies.  I'm kidding.  I really don't know if I could bake a pie every day for 365 days straight.  Wow, that would be a big undertaking.  Haha.  Yeah, listen to me, as if this isn't.  I don't know.  We'll see.  I'm open to suggestions.

This pie was good.  The crust collapsed a little as you can see in the picture.  I have no idea what that was about.  I also left it in the oven an extra 7 minutes because it wasn't set and when I went to cut it, it still wasn't set, so make sure you keep an eye on it at the end.  Do I have any friends nearby who would like to share some Pecan Pie?  I have plenty!  Help me eat it!

Happy baking!