Boston Cream Pie

So guess what I found out when I was looking for a last minute dessert recipe to bring to a party?  It turns out that Boston Cream Pie is ridiculously easy to make from scratch, and you probably already have every single ingredient on hand.  It takes a little over an hour from start to finish (or more, depending on how long you let the cake cool), but you can multitask while doing it.  I simultaneously finished up some readings on Bede and Eusebius.  The cake was more fun though.  I got the recipe from the Cakes book in the Company’s Coming Series.

You’ll need:

  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/3 cup butter or margarine, softened
  • 1/2 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1 cup milk
  • 1/4 cup granulated sugar
  • 1/4 cup flour
  • 1/8 teaspoon salt
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup icing sugar
  • 2 tablespoons cocoa powder
  • 1 tablespoon butter or margarine, softened
  • 4 teaspoons milk (I probably used something closer to 2 tablespoons to get the chocolate glaze to a proper spreading consistency.)

Preheat the oven to 350 degrees Fahrenheit.  Grease and flour an 8 inch cake pan.  Then, in a medium-sized bowl, beat 2 eggs until thick.  Add first amounts of sugar, butter, and vanilla.  Then beat in the first amounts of flour, baking powder, and salt.  Pour into prepared cake pan and bake 25-30 minutes until an inserted toothpick comes out clean.  Cool, remove from pan, and cut into two layers.  Meanwhile, prepare the custard.  Bring second amount of milk to a boil in a medium saucepan.  Mix second amount of sugar, flour, salt, egg, and vanilla in a small bowl.  Once milk has boiled, pour in the mixture, stirring constantly, until the milk is thickened (it should happen pretty much right away).  Remove from heat, cool,and spread between cake layers.  Finally, prepare the chocolate glaze. Mix icing sugar, cocoa powder, second amount of butter, and third amount of milk.  The glaze should be barely pourable, add milk in small amounts if it isn’t.  Spread over cake, allowing some to drip over the sides.  Et voila 🙂  Your Boston Cream Pie is ready, and needs only to be cooled until you’re ready to serve it.

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Spicy Chicken Mini Pizzas with a Biscuit Crust

I’m not precisely sure how this made its way into an appetizer cookbook.  It definitely seems more like a proper meal to me.  Nevertheless, I was most pleased with this recipe from the Company’s Coming Starters book.  The biscuit crust makes this much faster to throw together than regular pizza, and the individual size makes leftovers super convenient for lunches.  You can add or subtract spices to taste, depending on how hot you like your food.

You’ll need:

  • 2 cups all-purpose flour (I’m sure you could go half whole wheat here if you felt so inclined without sacrificing anything important.)
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1 tablespoon plus two teaspoons cooking oil (I used olive)
  • 2 boneless skinless chicken breasts, raw, diced small (I used one that was definitely enough)
  • 3/4 cup chopped onion (red onion would be best here, I think, but any variety will do)
  • 1/3 cup chopped green pepper (I used a red shepherd pepper from my grandmother’s garden.  Yum :D)
  • 1/8 teaspoon each garlic powder, chili powder, gound thyme, black pepper, and cayenne pepper
  • 1 tsp salt
  • 6 tablespoons salsa, as spicy (or not) as you prefer
  • 1 1/2 cups grated mozzarella (I don’t think I used more than a cup, and it was enough)

Fry the chicken, onion, and green or red pepper in two teaspoons cooking oil over medium-high heat and add spices and second amount of salt.  While this mixture is cooking, preheat your oven to 450 degrees Fahrenheit and make your crust.  Mix flour, baking powder, sugar, and first amount of salt, make a well, and stir in milk and one tablespoon olive oil until combined.  Divide dough into four parts, roll into 7-inch circles, and place on a greased cookie sheet.  Divide the salsa into 4 parts, and spread on the crust.  Once chicken is fully cooked, repeat this step with it, and then again with the cheese.  Bake for 10 minutes.  Enjoy 🙂

Cornmeal Chicken with Fresh Peach Salsa

My husband and I moved to Ontario a little over a week ago to go to grad school, and we’ve just finished getting our apartment unpacked, but now that my kitchen is ready and I know where the grocery stores are I’ve been able to start cooking properly again.  This is a recipe from the Betty Crocker cookbook that I’ve been eyeing for awhile, and it did not disappoint.  It was so delicious and flavourful!  I served it with some green beans and a wedge of homemade foccacia.

You’ll need:

  • 5 medium peaches, diced (mine were massive, so I only used 4)
  • 1 large tomato, chopped (I had some red and yellow cherry tomatoes, so I halved about a cup of them)
  • 1/4 cup chopped fresh cilantro (Zehrs was completely out of cilantro, so I used parsley instead)
  • 3 tablespoons vegetable oil
  • 2 tablespoons white vinegar
  • 1/4 teaspoon salt
  • 1/2 cup yellow cornmeal (I used 1/3, and still had some left.  You may well be able to make do with 1/4 cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breasts (or do what I did.  Use 2, cut them in half, and take the meat mallet to them.  It creates the illusion that you’re eating more chicken than you actually are.  Just remember to adjust your cooking time accordingly)
  • 2 tablespoons vegetable oil

The night before you’re planning on making this, mix the peaches, tomato, cilantro, first amount of vegetable oil, vinegar, and first amount of salt.  Cover and refrigerate to let the flavours blend.  Then, the next day, mix the cornmeal, second amount of salt, and pepper.  Dredge the chicken in the cornmeal mixture until coated.  Heat the second amount of vegetable oil in a large skillet over medium-high heat and add chicken.  Cook for 15-20 minutes, turning once, until chicken is cooked through.  Enjoy 🙂  It’s a great way to take advantage of peach season, but you can also make it in the winter using three cups of defrosted chopped frozen peaches.