Boston Cream Pie by Julie @ White Lights on Wednesday

I'm so excited to have Julie from White Lights on Wednesday here today!!  I know y'all are going to love her recipe, so once you're done checking this one out, be sure to head over & check out the rest of what she's been making!

 

Plus you should also go ahead & follow her on her social media networks simply because she's awesome!

 

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Boston Cream Pie

Ingredients:
Cake
1/2 cup unsalted butter, softened
1 cup sugar
2 whole eggs + 2 egg yolks
1 teaspoon vanilla
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Vanilla Pudding  (If you want to use store bought you can)
3/4 cup milk
1 cup heavy cream
1/2 teaspoon vanilla
3 egg yolks
2 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 teaspoons unsalted butter

Chocolate Ganache
1/2 heavy cream
1 cup dark chocolate chips
1 tablespoon unsalted butter
3 tablespoons light corn syrup

Directions:
Cake

1. Heat oven to 350 degrees F.  Butter and flour two 9" cake pans.  Don't use non-stick cooking spray, a good coating of butter is better.
2. In a medium bowl, combine cake flour, baking powder, and salt; set aside.
3. In a large bowl, cream together butter and sugar.  Add eggs, one at a ti,me; add vanilla after eggs and beat til smooth.
4. Add flour mixture and milk to batter - alternate adding ingredients, beginning and ending with the flour.
5. Pour batter into prepared pans, half in each pan.  Bake for 25 to 30 minutes, until edges pull away from the pan and a toothpick inserted in the center comes out clean.  Remove from oven and cool completely, in pans, on a wire rack.

Vanilla Pudding

1. Heat milk, cream, and 1/2 teaspoon vanilla over medium heat in a medium saucepan until just simmering.
2. In a medium bowl, whisk egg yolks, sugar, cornstarch, and salt until combined.
3. Add milk mixture to egg mixture in a slow stream while whisking constantly.  If you don't whisk or add the milk to fast the eggs will scramble...which is bad.
4. Add the pudding base back to the pot.  Bring to a boil, starring frequently.  Once the pudding bubbles, immediately transfer it to a glass bowl.  Add butter and 1/2 teaspoon vanilla, stir to combine.
5. Cover pudding with plastic wrap, touching the top of the pudding to prevents skin from forming.  Put the pudding in the fridge to chill.

Chocolate Ganache

1. Heat cream in a medium saucepan until boiling.  Place chocolate chips, corn syrup, and butter in a medium glass bowl.  Pour hot cream over chocolate.  Cover bowl and let sit for 1 minute. Whisk until smooth and combined.  Let sit to cool and thicken slightly.

Assembly

Remove one Cake from pan and place on wire rack.  Top with a thick layer of pudding, and spread evenly over cake top.  Remove other cake from pan and place on top of pudding, bottom side up.  Press lightly to marry layers.  Top with ganache, allow chocolate to flow over cake edges.  Move cake to serving platter.  Refrigerate until ready to serve.

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Blueberry Tart by Veronica @ My Catholic Kitchen

I am tickled pink that Jaime asked me to guest blog for her. A one year blogiversary is a big deal.

So in honor of her and her outstanding blog I decided to make something very decadent. This tart is quite versatile.

You can use most fruits that are in season. I just happen to adore blueberries, and why not?

The blueberry is packed with blue goodness. It is a powerful antioxidants and is chock full of vitamins and minerals.

So, when I was trying to decide what fruit to use in the tart, the blueberry was first choice.

Blueberry Tart

Ingredients:

1 puff pastry sheet thawed
1 lb frozen blueberries thawed
1/2 cup sugar
3 tablespoons cornstarch

Directions:

Preheat your oven to 400 degrees.
In a large baking sheet roll out the puff pastry and lightly flour the top.
In a medium bowl combine blueberries sugar and cornstarch.
Spoon blueberry mixture into the middle of the puff pastry.
Fold up the sides of the puffed pastry and bake 30-35 minutes.
The crust should be golden brown and the blueberries bubbling.

Peace be with you,

Veronica

 

 If you like Veronica's recipe, head over to My Catholic Kitchen and check out more of her amazing creations!  You can also stay up to date on her latest recipes by joining any of her social networks:

 

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Banana Creme Pie by Dawn @ Dawn's Disaster

Yay!  I'm excited to be posting at Mom's Test Kitchen.  I do not do too many recipes, on my blog {Dawn's Disaster}, and I don't really cook that much, but this is a winner!  Mainly, because there's NO cooking involved! You only need five ingredients (it's only semi-homemade, don't forget)! 1) Graham Cracker Crust 2) Instant Banana Pudding 3) Milk 4) Whip Cream 5) Bananas - about 3

from http://www.mccormick.com

Ok, get your crust out.  KEEP THE TOP.  Make your pudding (using the milk).  Cut up the bananas (so the slices are rounded) and make a layer on the bottom of the crust-you will not use all of them.  Pour the pudding over the top.    Make another layer of the bananas on the top of the pudding.  Keep about 3 round slices for garnish.  You have the "fancy" option or the "plain" option to top your pie with the whip cream.  I like to make cute little dollops on the 8 pieces that will be cut and one in the middle with the 3 left over slices.  When I'm rushed for time, like most of my life, I just spread the whip cream over the whole pie, slice and serve.  

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