Boston Cream Pie

Not actually a pie, but a cake inspired from my favorite doughnut!! I made this for my moms birthday cake and everyone loved it. I scoured for hours for the best yellow cake recipe and I think I really got the best one. I could of eaten the whole thing my self. Vanilla pastry cream filling and a dark chocolate ganache for the top.....Need I say more??? Please don't cheat and use a cake mix if you decide to try this one it is NOT going to be near as good and you will be missing out on the real deal. Betty Crocker has nothing on this!

For the cake: (Yellow Cake)
4 cups + 2 Tbsp of flour (cake flour is best)
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter (room temp)
2 cups sugar
2 tsp vanilla
4 lg eggs
2 cups buttermilk

PREHEAT oven to 350 degrees F. and grease 2 x 9" cake pans.
SIFT together flour, baking powder, baking soda, and salt in a medium bowl.
IN large mixing bowl, cream butter and sugar with an electric mixer on medium until light and fluffy, then beat in vanilla. Add eggs one a time beating well after each additon. At low speed beat in buttermilk just until combined (will look curdled)
ADD flour mixture in 3 batches, mixing until each addition is just incorporated.
SPREAD batter evenly in cake pans and tap on counter to remove air bubbles.
Bake 35-40 minutes.

Vanilla Pastry Cream (filling)
1/2 Tbsp butter
1 cup whole milk
1 cup whipping cream
1/4 cup + 3 Tbsp of sugar
2 Tbsp cornstarch
3 eggs
2 tsp vanilla
big pinch of salt

COMBINE eggs, sugar and cornstarch and whisk until ribbons form. Set aside.
ADD cream, milk and butter to a medium saucepan and bring to boil.
TURN heat to low and pour in egg mixture and whisk for one minute. Turn off heat and strain through a fine mesh strainer.
ADD vanilla and salt and cover plastic wrap directly on surface of pastry cream. Chill overnight.

Chocolate Ganache (Topping)
4 oz high quality dark chocolate, roughly chopped
1/2 cup whipping cream
1 tsp butter

HEAT up cream and butter until hot and pour over chocolate in a bowl and whisk until very smooth and glossy. Pour over cake!

Upside Down Apple Cornmeal Cakes

What you need

3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoon pieces, plus additional for greasing
3 Gala apples
1/3 cup packed light brown sugar
1 teaspoon fresh lemon juice
1/2 cup coarsely chopped pecans
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
3/4 cup whole milk

PUT oven rack in upper third of oven and preheat oven to 425°F. Butter muffin cups. Peel and core apples, then cut into 1/3-inch dice.

HEAT 2 tablespoons butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook apples, brown sugar, and lemon juice, stirring occasionally, until liquid is reduced to a glaze and apples are tender, 5 to 6 minutes.

STIR in pecans and divide apple mixture among muffin cups.

PULSE together flour, cornmeal, granulated sugar, baking powder, and salt in a food processor until combined. Add remaining 4 tablespoons butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

WHISK together egg and milk in a large bowl. Add flour mixture and whisk until just combined.

DIVIDE batter among muffin cups and bake until golden and a wooden pick or skewer inserted into center of a cake comes out clean, 15 to 20 minutes.

RUN a paring knife around edge of each cake to loosen. Invert rack over muffin cups, then invert cakes onto rack. Serve warm with a dollop of whipped cream.

Strawberry Shortcake Cupcakes

 I made these last summer for some friends. They were so amazingly delicious they didn't last the night!

Cupcakes:

1/2 cup unsalted butter, room temperature 
2/3 cup  sugar 
3  large eggs, room temperature
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tbsp  cornstarch
1 1/2 tsp baking powder
1/4 tsp  salt
1/3 cup  sour cream

Cream Frosting:
1 cup whipping cream 
1/2 pkg (4 oz) cream cheese, room temperature 
1/4 cup unsalted butter, room temperature
2/3 cup icing sugar, sifted
1 tsp vanilla extract
2 cups sliced fresh strawberries 


Preheat the oven to 350˚F and line the muffin pan with large paper baking cups.

Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter and sugar together on high speed for 1 minute. Add the eggs one at a time, beating well and scraping the bowl after each addition, then beat in the vanilla.

In a separate bowl, sift the flour, cornstarch, baking powder and salt. Add this alternating with the sour cream in three additions, starting and ending with the flour mixture. Spoon the batter into the paper baking cups and bake the cupcakes for about 18 minutes, until a tester inserted in the center of the cake comes out clean. Cool the cupcakes in the pan for 15 minutes, then remove them to cool completely on a cooling rack.

To prepare the frosting, whip the cream until it holds a soft peak then set aside. In a separate bowl, beat the cream cheese and butter together until light and fluffy. Beat in the icing sugar and vanilla and then fold in the whipped cream in two additions. Pipe the frosting onto each cupcake using a piping bag with a large star tip.

Arrange the strawberry slices to look like flower petals. When the frosting chills, it holds the strawberries securely.

Blackberry Turnover

I got the last basket of blackberries today from Hopkins Harvest and OMG were they ever good. Ripe and juicy and needing to be baked into this fabulous quick dessert. Thanks again to my handy dandy package of puff pastry. This only took about about 30 minutes to make including bake time. You could use any fruit really. Ice cream is the perfect accompaniment!

What you need
One sheet(1/2 package) of frozen puff pastry, thawed
1 1/2 cups or so of fresh, ripe berries of your choice
1/3 cup sugar
juice of half a lemon
2 Tbsp of flour
pinch of salt
1/4 tsp of vanilla or almond extract(optional)
Milk for brushing pastry and sugar for sprinkling

PREHEAT oven to 425 degrees F.

COMBINE berries, sugar, lemon juice, flour, salt and extract and gently mix until combined. (its ok if you smush the berries slightly)

ROLL out puff pastry into a square and cut into 4 equal squares and add a large spoonful of filling on the center of each square. Fold over pastry to make a triangle shape and press to seal edges. It's ok if some filling leaks out. Slice some vent holes in the tops of each one, brush with milk and sprinkle with sugar.
BAKE for 20 minutes or until golden brown. Makes 4 turnovers.

Pineapple Angel Food Cake

So yet again I have leftovers of something that's going to go bad soon if it doesn't get used up. This time it was almost a full carton of egg whites. What do do?? Make my husbands favorite cake! I found this can of crushed pineapple in the back of the cupboard today too and I thought what could be more summery then a light and fluffy, zesty pineapple angel food cake. My husband was very pleased to say the least as he went back for a second slice. Another bonus to this cake? It's FAT FREE! So don't feel bad about going back for that second or third slice....

A note about making anything with whipped egg white. Make sure that your bowls and mixers are totally grease free and that no yolks get into your egg whites at all! Egg whites don't like fat so clean everything and be careful if you are using eggs that no yolks fall into the whites and your meringue will be perfect.

What you need
1 1/2 cups egg whites (about 10-12 large eggs) at room temperature
1 1/2 cups sugar, divided
1 cup sifted cake flour (yes you can use all purpose but it won't give you as fluffy a texture)
1 tsp cream of tartar
1/4 tsp salt

1 tsp vanilla extract
1/2 tsp almond extract
14 oz can of crushed pineapple

PREHEAT your oven to 325 degrees F.
IN a small bowl whisk 3/4 cups of sugar and the cake flour.
BEAT eggs until light and fluffy then add cream of tartar and salt. Beat until mixed well then begin adding remaining sugar a couple tablespoons at a time until you get soft peaks. Add vanilla and almond extract. (If your egg whites don't get soft peaks add more sugar a little at a time until you do)
SIFT the flour/sugar mixture over egg whites in 6 additions, gently folding in each addition.
STRAIN the juice out of pineapple. Try to get as much out as you can and gently fold into egg white mixture.
POUR batter into an ungreased tube pan. Smooth top and place in the bottom rack of a preheated oven. 
BAKE for about 50 minutes or when top springs back when touched. Let cool upside down on a few cans or a wine bottle for at least 2 hours or until completely cool.

When your cake is almost cool you can make the pineapple glaze. I didn't really measure these ingredients so I apologize if they are not perfect but basically you want to make it thin enough that is coats the cake easily and can drip down the sides but not too thin or it will just fall off into a big puddle or soak in too much. But it's not rocket science so I'm sure you'll be fine.

Pineapple Glaze
MELT 2 Tbsp of butter in the microwave and whisk in 1 cup of icing sugar, 1/4 cup of the reserved pineapple juice, 3 drops of yellow food colouring (because it's fun) and 1/4 tsp of vanilla. I used the seeds of 1/4 of a vanilla bean because I ran out of vanilla extract today and it was delicious! So you can do that if you have vanilla beans. If the icing needs to be thinner add more juice or add more icing sugar if it needs to be thicker.
POUR icing over cake until it runs down the sides.

Cupcakes for two!

Just a FYI......Don't try to ice cupcakes when it's 30 degrees in your house! Haha! Well I wouldn't have but it was my wonderful friend Brieann's birthday so i decided to make her a cupcake. You may be asking why I didn't just make a whole dozen?? I'll tell you why! Because I probably would of eaten 11 of them instead of just one. And it was 30 degrees in my house so this one bowl method was way faster and easier. Sometimes you just need to have a cupcake. Just one, or two, but not twelve, ok?

What you need
1 tablespoon vegetable oil
1 tablespoon milk
1 egg white (2 Tbsp liquid egg whites if you have them)
1/2 teaspoon vanilla
2 tablespoons sugar
4 Tablespoons all purpose flour
1/2 teaspoon baking powder
Sprinkles

PREHEAT the oven to 350°F. Line a cupcake pan with two liners (in the middle for even baking).
In a small bowl, whisk together the oil, milk, egg white, vanilla, and sugar until thoroughly combined.
Add in the flour and baking powder and whisk gently until the dry ingredients are incorporated. Add in the sprinkles and using a rubber spatula, gently fold them in. Don’t over stir. Seriously! 3 or 4 times is all you get before the sprinkles start to melt into the batter.
POUR batter into your prepared cupcake pan. Bake for 10-13 minutes, or until a cake tester comes out clean. Let them cool completely on a wire rack before frosting.


Vanilla Butter cream frosting
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Instructions:

IN a small bowl, whisk the butter, powdered sugar, milk and vanilla until mixed and fluffyish. Add food colouring if you like. Frost your cooled cupcakes and top with more sprinkles of course!

Rustic Fruit Pie

Nothing is more satisfying then taking a bite out of a beautiful, juicy peach, or the burst of flavour from a ripe raspberry or strawberry fresh from the garden or market. As a rule, I don't think anyone should buy peaches unless they are actually in season, The flavour will just not be what it's supposed to.

 

This "pie", also known as a "galette" is so easy! All you need is some fresh fruit and a package of store bought puff pastry and "Poof!" you have beautiful rustic fruit pie that everyone will love. It's delicious cold too, so it's a great dessert for these hot summer evenings. Try experimenting with all kinds of different fruits. I love to use apple, cinnamon and caramel sauce in the fall. Or you can try custard, blueberries and lemon zest. The possibilities or endless!

Rustic Fruit pie

1/2 Package of frozen puff pastry thawed

1 ripe peach

a few strawberries, raspberries or other seasonal fruit

2 Tbsp or so of sugar

1/4 cup or so of peach or apricot jam or marmalade, warmed

Directions

PREHEAT oven to 350 degrees

ROLL out dough on a lightly floured surface. It doesn't have to be perfectly round (rough edges are fine) and spread a very thin layer of jam or marmalade on top leaving a 1 inch border. 

SLICE peach into thin slices and arrange in a circle, overlapping them slightly, leaving a 1 inch border, Slice strawberries and arrange on top of peaches, arrange raspberries on top as well. 

STARTING directly in front of you, gently fold a small portion of the dough over the fruit. Do not cover the fruit completely, leaving the edges raggedy and rustic. Moving to your right fold the next bit of edge; then move again to the right and fold over another bit of edge. Continue until you reach the first fold again and tuck that end under. The fruit should be barely encased inside the dough.

BRUSH remaining warmed jam or marmalade all over filling and crust and then sprinkle filling and crust with sugar.

BAKE for about 30 minutes or until golden brown. Serve right away for the best crispness or at room temperature.

Pink Lemonade Ice Cream Squares

With pink lemonade concentrate and raspberries

As a kid I always loved pink lemonade. It was always my favorite summer drink and even when I grew older I always had a couple of cans in my freezer. It always takes me back to those days growing up in Windermere and practically living at the beach with my friends for two months straight. I came across this recipe in Chatelaine magazine about 3 years ago and I finally decided to make it. I don't know why I waited so long! This is so easy and so refreshing! Next time I'm going to try it with orange juice concentrate instead, like a creamsicle. Then maybe lemon or limeade??!! So good!

With orange juice concentrate, whipped cream and shaved chocolate

Pink Lemonade Ice Cream Squares
1-3/4 cups graham cracker, vanilla, or chocolate wafer crumbs
2/3 cup melted butter
1 355 ml can frozen pink lemonade concentrate
1 1.5 L of vanilla ice cream
1 lemon (optional)
Garnish of your choice

Thaw lemonade. Line a 9 x 13 in. (2-L) rectangular baking dish with parchment or waxed paper, letting the edges hang over the sides of the dish. Scoop ice cream into a large bowl. Let stand until softened slightly, 10 to 20 min. Meanwhile, Place crumbs in a medium bowl and using a fork, stir in butter until evenly mixed. Turn into prepared baking dish and pat evenly over the bottom. Place in freezer while preparing the filling.
When ice cream is soft enough, add lemonade concentrate. Using a wooden spoon, mash and stir just until blended. If you want it tangier, taste and stir in 2 tbsp (30 mL) juice from lemon. Remove base from freezer and spoon ice-cream mixture overtop. Smooth as best you can. Cover loosely with plastic wrap. Freeze until firm, at least overnight. If leaving longer, overwrap with foil. Will keep well in freezer for at least 2 weeks. When ready to serve, remove from freezer. Let stand for 10 min. Then grab the sides of the paper and lift the dessert to a cutting board. Slice into squares.