Boston Cream Pie

O.H. M.Y. ~ stop licking the screen {Gross!} But I really can't blame you, I licked the plate! It was my husband's birthday this month and I knew I had no choice but to make his favorite. And luckily for me I happen to love it too! So thanks to my wonderful husband for being born (and my mother-in-law for giving birth) so that we could indulge in this wonderful dessert! This recipe came from Country Living.

Boston Cream Pie


Cake
1/2 cup butter (1 stick), softened
1 cup sugar
2 eggs
2 egg yolks
1 t vanilla
1 1/4 cups cake flour
1 1/2 t baking powder
1/4 t salt
1/2 cup milk

Vanilla Bean Pudding
3/4 cup milk
1 cup cream
1 vanilla bean (I used 1 t vanilla bean paste)
3 egg yolks
2 T cornstarch
1/2 cup sugar
1/4 t salt
1/2 t vanilla (I omitted this because I used the vanilla paste)
1 1/2 t butter

Chocolate Glaze
1/2 cup cream
4 oz dark chocolate (I used 1/2 semi-sweet and half milk chocolate chips)
1 T butter
3 T corn Syrup

For the cake:
Heat oven to 350.  Line the bottom of an 8-in round cake pan with parchment paper.  Butter and flour the pan. Beat the butter and sugar together until fluffy.  Beat in the eggs and yolks, one at a time, and then add the vanilla.

Stir the cake flour, baking powder and salt together using a whisk.  Add the flour mixture to the butter/sugar mixture alternating with the milk. Beat until the batter is smooth.

Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean. Cool completely.

For the pudding:
Heat the milk, cream and vanilla bean (with the seeds scraped into the milk) until just simmering in a heavy-bottomed pot.  Whisk together the egg yolks,cornstarch, sugar, and salt.  Slowly add the hot milk tot eh egg mixture, whisking continuously. Return to the pan and cook over medium heat, whisking until the mixture thickens and just begins to boil.  Immediately transfer to a clean bowl and remove the vanilla bean.  Add the butter and vanilla extract and stir until combined.  Put plastic wrap against the whole surface to cover.  Chill before using.

For the chocolate glaze:
Heat the cream to a boil.  Mix the other ingredients together in a bowl.  Pour the hot cream over the top and stir until smooth.  Let it cool slightly to thicken.

Assembly:
Split the cake using a long serrated knife.  Spread the vanilla bean pudding over the bottom half of the cake and place the top layer of cake over the pudding.  Pour the chocolate glaze over the cake, allowing the chocolate to drip down the sides.

Berry Buttermilk Muffins

I just want you to know that I am forgoing my shower to get this recipe to you! These muffins are that good {AND beautiful, don't you think?} My wonderful sister-in-law Teresa gave this recipe to me and I love her even more (if that is even possible) for it! Now, I already know she has great taste (we married brothers after all!) but I truly think we are soul sisters in food. My L.O.V.E. for muffins runs deep but these just brought it to a whole new level. Now that I have talked them up so much, you better get cooking!

Berry Buttermilk Muffins

(12 muffins)

2 1/2 cups flour

3/4 cup sugar

2 t baking powder

1/4 t baking soda

1/4 t salt

zest of one orange (I used two cutie mandarin oranges)

1 egg, slightly beaten

3/4 cup buttermilk

2/3 cup oil

1 t vanilla

2 cups fresh or frozen berries (I used a frozen triple berry mix from Costco)

*sugar, cinnamon and nutmeg*- mixed together to sprinkle over the tops

Preheat oven to 375. Grease a 12-muffin pan. In a bowl whisk together buttermilk, egg, vanilla and oil, set aside. In another large bowl mix together flour, sugar, baking powder, baking soda, salt and orange zest. Gently fold in the berries (mine were still frozen) until coated with flour mixture. Now, fold in the wet ingredients and mix carefully until the flour is absorbed being careful not to over mix (this will make tough muffins). Divide batter evenly between 12 muffin cups and sprinkle the tops with cinnamon, sugar, nutmeg mixture. Place in oven and bake for 20-25 minutes until a toothpick comes out clean (it may be a little longer if your berries are frozen) . Let the muffins cool for 5 minutes before taking them out of the pan.

Upside Down German Chocolate Cake

German Chocolate Cake has always been a favorite of mine. I think it is because it combines all of my favorite things...chocolate, pecan, coconut! What is not to love right?! I LOVE this because it is a fun spin on the original, with all the same great tastes! Besides, it is all in one pan, and you know how I like simple, easy recipes! I found this recipe at See Jane Cook, but like always made a few adjustments. Here is what I did...

Upside Down German Chocolate Cake


1 chocolate cake mix (or 1 yellow cake mix plus one (4 serving) box of chocolate pudding) prepared according to package
1 cup coconut
2 cups chopped pecans
1 cup melted butter
8 oz cream cheese
4 cups powdered sugar

Grease a 11x15 in dish (the one that is bigger than a 9x13 but still has deep sides).  Spread the coconut and chopped pecans on the bottom of the pan*. Prepare cake mix according to box directions and spread over the coconut and pecans.  Mix butter, cream cheese and powdered sugar together in another bowl and place spoon fulls on the top of the cake batter.  Swirl together with a knife.  Bake at 350 for 1 hour.  Serve warm with ice cream and chocolate ganache...

Chocolate Ganache

1/2 cup each milk chocolate and semi-sweet chocolate chips

cream

start with about 2 T of cream and melt the cream and chocolate together.  Add more cream until you can drizzle it over the top of individual servings of cake.

*Next time I am going to mix the coconut and pecans in to the cream cheese and butter mixture and swirl it into the cake.  My coconut and pecans got a little too done on the bottom.

Double Fudge Oreo Crunch Cookies

These are super yummy, especially if you LOVE oreos! Go get yourself a BIG glass of milk and make these pronto! I found this recipe at How Sweet It Is.

Double Fudge Oreo Crunch Cookies

(about 30 cookies)

1 cup butter, softened

1 1/2 cups sugar

2 eggs

1 t vanilla

2 cups flour

1/2 cup cocoa powder

1 t baking soda

1/4 t salt

1 cup chocolate chips (I used 1/2 milk chocolate and 1/2 semi-sweet)

1 cup crushed oreo cookies

Cream together butter, sugar, eggs and vanilla until fluffy.  Add flour, cocoa powder, baking soda and salt and mix well.  Fold in the chocolate chips and oreos.  

Preheat oven to 350.  Scoop dough into balls and place on cookie sheet.  Bake for 9-11 minutes.

Now go get that milk!

Crock Pot Beef Stroganoff

I totally LOVE Beef Stroganoff and I have already put a GREAT recipe for it on here, BUT it always seemed a little tedious to me so I didn't make it very often. Never fear! I have found the solution! This recipe is DELISH {AND} all you do is throw everything in your crock pot! Yes, I know I could totally KISS whoever it was who invented the crock pot, they have made my life easier! I found this recipe over at Tasty Kitchen and YES I did alter it, don't I always?  It is just because I am Lazy and try and use the stuff I have in my pantry instead of going to the store.

Crock Pot Beef Stroganoff 
(8 servings)

3 lbs. Beef round steak
1/2 cup flour
2 t salt
1/4 t pepper
1/2 t dry mustard
1 onion, sliced thin and separated
1/2 lb fresh mushrooms, sliced
1 (14 oz) can beef broth
1 1/2 cups sour cream
1/4 cup flour
egg noodles

Cut meat into 1/2 inch by 3 inch strips. (I found that sticking my meat in the freezer for just 15-20 minutes makes it much easier to slice). Combine the 1/2 cup flour, salt, pepper and dry mustard then use this mixture to coat the strips of meat. Combine the meat, onions, mushrooms and broth in the crock pot and stir well.  Cook this on low for 8-10 hours.  Before serving combine the sour cream with the 1/4 cup of flour and stir into the meat mixture.  Let this heat through and thicken up a bit.  Serve over prepared noodles or rice.