Chocolate Chip Cookies

This Christmas season has been eventful to say the least.  I thought I'd have more time to bake but that hasn't happened this year.  I found a chocolate chip cookie recipe and tweaked it a bit.  I wanted a chocolate chip cookie that wasn't cakey.  I wanted it to be lumpy but not too flat.  I came close with this one.  It also has a good taste too.  I hope you enjoy.

Chocolate Chip Cookies

Chocolate Chip Cookies

1 c. (2 sticks) butter softened

1 c. brown sugar (packed)

1/2 c. sugar

2 large eggs

1 1/2 t. vanilla

3 c. flour

1 t. salt

1 t. baking soda

1 c. semisweet chocolate chips (may use full 12 oz. bag for a more chocolaty cookie)

Preheat oven to 35 degrees.

Beat butter, brown sugar, sugar until creamy.  Add eggs one at a time and vanilla until blended well. 

Mix flour, baking soda, and salt in separate bowl. 

Mix flour mixture to butter mixture until well blended.

Fold in chocolate chips.  Place dough by tablespoonful on cookie sheet and bake for 11-13 minutes or until lightly golden around edges.  Let cookies set on cookie sheet for 3 minutes before removing to a cooling rack.  Enjoy!

*hint- store in airtight container with a piece of bread torn into four pieces to keep cookies soft and moist.

Turkey Bacon Club Pizza

I've been racking my brain trying to come up with turkey leftover dinners.  My darling husband suggested that we just have turkey bacon club sandwiches.  That made me think.  What if I turned a turkey bacon club sandwich into a pizza.  So then I thought what kind of sauce would you put on a pizza like that?  So I decided to use mayo.  Well I was out of mayo so I decided to try to make my own.  I looked up how to make your own mayo/miracle whip.  I came up with a tweaked recipe for homemade mayo.  I added a four cheese Rosa sauce to the mayo to create my pizza sauce.  I've listed the recipes and pictures below.  I hope you enjoy this as much as we did.

Turkey Bacon Club Pizza

Turkey Bacon Club Pizza Slice

Turkey Bacon Club Pizza

(2) 6.5 oz. Pizza crust packages

1 c. homemade mayo (recipe below)

1/3c. Four Cheese Roma Sauce (Bertolli)

5 slices swiss cheese

4-5 c. dices cooked turkey

3 medium tomatoes

8-10 slices cooked and crumbled bacon

2 c. package pizza blend cheese

Make pizza crust according to package directions.  Baking until lightly golden brown.  Mix mayo and Roma sauce in bowl.  Spread evenly over cooked pizza crust.  Layer five slices of swiss cheese on sauce.  Then layer turkey evenly then half of bacon pieces.  Top with sliced tomatoes.  Spread pizza cheese blend over top of tomatoes and then sprinkle remaining bacon on top.  Bake in a 425 degree oven for 15-20 minutes until cheese is melted and turkey is heated through.  Cut and serve.

Homemade Tangy Mayo

Homemade Tangy Mayo

2 egg yolks

1/2 t. salt

2 1/2 T. powdered sugar

1 T. lemon juice

1 T. vinegar

1 1/2 c. oil

1 1/2 T. cornstarch

1/2 t. Dijon mustard

1/2 c. boiling water

2 T. vinegar

1/4 t. garlic powder

1/4 t. paprika

Using a food processor or whisking by hand (by hand may take several minutes).  Blend egg yolks, salt, and 1 T. lemon juice until well combined. 

Slowly pour 1 cup oil a few drops at a time while mixing thoroughly.  Add remaining 1/2 cup oil pouring at a slow drizzle.  Blend 1 1/2 T. vinegar until blended.  Mixture should be close to mayo consistency. 

Bring a little more than one 1/2 c. water to a boil.  Measure out 1/2 cup/

In a small bowl whisk cornstarch, mustard, and 2 T. vinegar until blended.  Add boiling water and whisk until combined.  Place mixture in small pan used to boil water and reheat mixture until it forms a smooth paste (doesn't take long).  Add paste to food processor mixture and blend together until well blended. 

Store in airtight container in refrigerator.





Super Easy Loaded Baked Potato Soup

I was given this recipe by a friend from church and tweaked it just a bit.  It's really good and perfect for a cool or cold day.  It's a great soup for vegetarians.  My husband and I loved this soup better than my potato soup recipe I've been making for years.  I hope you enjoy this warm, creamy, and filling soup.

Loaded Baked Potato Soup

Super Easy Loaded Baked Potato Soup

7-8 medium baking potatoes (peeled and cut in half)

4 oz. cream cheese (cut into small pieces)

1/2 c. milk

3 c. milk

4T. butter

2 T. flour

4 oz. Velveeta (cut into small pieces)
1 t. onion powder
1/2 t. garlic powder

salt and pepper to taste

Baked Potato toppings (ex: sour cream, bacon, green onions, etc.)

In a large microwavable bowl or crock, stir potatoes and 1/2 cup milk with salt and pepper to taste, onion powder, and garlic powder.  Microwave covered for 8-10 minutes. 

Cut potatoes pieces in thirds and microwave another 8-10 minutes. 

Add 3 c. milk, cream cheese, and 2 T. butter.  Stir and return to microwave for 6 minutes. 

Taste and add salt if needed.  In a small bowl mix together the flour and remaining butter into a paste.  Stir flour paste into the soup until dissolved.  Microwave 4-6 minutes until cheese is melted.

Serve and top with toppings of your choice.

Chicken Noodles

It's fall and the nights are cooler.  My husband asked for homemade chicken noodles at noon.  Since it takes 8 hours to cook my chicken for the noodles, I decided to take a short cut with the chicken.  I bought rotisserie chicken but I did make homemade noodles.  Some people think that it's hard to make homemade noodles.  I've taken some pictures of my process.  I hope this can help give at least one person enough confidence to try to make their own noodles.  My recipe does not have specific measurements because my grandma showed me how and it's about texture.  I hope you are willing to try to make your own noodles.  They are so much better than store bought. 



 Chicken noodles

Egg Noodle Dough

Rolled Dough

Cut dough into 2" strips

Floured strip

Layer strips and repeat for each layer

Stacked strips with flour between each layer

Cut stacked strip in half

Cut noodle strips 1/4 to 1/2 inch wide pieces

Separate noodles by tossing gently

Separated noodles

Sprinkle noodles into boiling broth while stirring

Add chicken pieces to half cooked noodles

Stir in chicken and boil until noodles are done

Noodles

4 large eggs

1 c. (approx.) flour

1/2 t. salt

In a medium bowl mix eggs with fork.  Add salt and mix until blended.  Add flour and mix with fork until dough is sticky and firm.  Separate in half.  Knead flour into dough until not sticky.  Roll out dough thin like pie crust.  Cut into 2 inch strips.  Beginning with the longest strip, cover generously with flour and stack each strip of dough starting from the longest and finishing with the shortest piece on top.  Cover each strip with flour before placing the next strip to avoid sticking.  Cut stacked dough in half.  Using a sharp non serrated knife, cut both stacks of dough into 1/4 to 1/2 inch strips.  Each strip should be 1/4" x 2" strips.  Separate each strip by gently tossing between fingers until separated.  Repeat with second ball of dough. 

In a large dutch oven or a stock pot, bring noodle broth to a boil.  Sprinkle noodles covered with flour into boiling noodle broth while stirring (recipe listed below).  The excess flour on the noodles will help thicken your broth.  Stir frequently until noodles are almost done.  Add chicken and bring to a boil.  Boil chicken and noodles until noodles are done and serve.

Noodle Broth

8-14.5 oz. cans of chicken broth

1 t. onion powder

1/2 t. garlic powder

5 chicken bullion cubes

1/4 t. poultry seasoning

1/2 t. pepper (to taste)

Easy Banana Bread

I've been a baking fool today.  I finally found the old recipe that my mom used to make her banana bread with.  She used to use that popular baking mix to make this easy one step throw it all in one bowl and mix banana bread.  So here it is.  It's great plain, with butter or cream cheese spread.  If you use the strawberry cream cheese, it makes it even more delicious.  Enjoy!

Easy Banana Bread

Easy Banana Bread

2 2/3 c. baking mix

2/3 c. sugar

1/4 c. oil
1/4 c. milk

3 eggs

1 1/3 c. ripe bananas

1/2 t. vanilla

1/2 c. chopped nuts (optional)

Preheat oven 350 degrees and spray loaf pan with nonstick cooking spray on bottom of pan only.  This will help prevent that valley around the edge of your bread. 

Mix all ingredients in a medium size bowl with electric mixer for one minute.  Pour into loaf pan and bake for 45-55 minutes.  Let set in pan for 10 minutes.  Run knife along sides of pan and flip onto cooling rack.  Cool 20 minutes before slicing. 

Cinnamon Bread Pudding with Apple Cream Sauce

I found another recipe to try.  I also created a sauce to go with it.  My mom used to make bread pudding in the fall.  I tried her recipe with cinnamon raisin bread instead of regular white bread and cut the sugar amount.  This past winter I tasted a bread pudding recipe that was so light and fluffy.  I found out that they soaked the bread in the milk first and not the milk and egg mixture.  So I tried this adjustment to my mom's recipe also.  My mom just drizzled icing over the top.  I decided to find an apple cream sauce.  I didn't find one so I created one with apple sauce and milk.  This was the result.  Believe it or not the apple cream sauce was delicious with the bread pudding.  You can make a diet friendly version of this recipe by using whole wheat bread, 4 egg whites, skim milk and evaporated skim milk, and  1 1/4 c. splenda.  I hope you enjoy. 

Cinnamon Raisin Bread Pudding w/ Creamy Apple Sauce

Cinnamon Raisin Bread Pudding



Small loaf of Cinnamon Raisin Bread (stale or slightly toasted)

1 can evaporated milk

1/2 c. whole milk

3 eggs

2 t. vanilla

1/2 t. salt

3/4 c. sugar

2 T. butter (melted)

1/2 t. cinnamon

1/4 t. pumpkin pie spice

Preheat oven 350 degrees.  Spray an 8x11 baking dish with nonstick spray.

Cut bread into one inch pieces.  In a large bowl, mix milk and vanilla together.  Add bread to the milk and push bread so that milk covers it completely.  Let bread soak 20-30 minutes until all the pieces of bread are soft.  In a small bowl, mix eggs, sugar, salt, melted butter and spices together until well blended.  Pour the egg mixture into the milk soaked bread and fold until combined.  Pour into baking dish.  Bake for 50-60 minutes or until custard is set and baked all the way through.  Let cool 20 minutes.  Cut and serve plain or with creamy apple sauce. 

Apple Cream Sauce

1 c. unsweetened apple sauce

2 T. sugar

2 t. corn starch

1/3 c. milk

1/2 t. cinnamon

2 T. butter

In a small sauce pan melt butter.  Add apple sauce and cinnamon and sugar.  Mix milk and cornstarch together.  Simmer apple sauce but not to a boil.  Add Milk/cornstarch mixture to apple sauce and mix until you bring to a boil.  Boil for 2-3 minutes stirring constantly.  Remove from heat.  Pour over Bread Pudding and serve warm. 

Turkey Stomboli

One of my husband's favorite things to eat is a stromboli.  He remembers this place near his dorm from college that had the best strombolis.  I've tried to make healthier choices in our diet.  So I decided to make a white meat turkey stromboli on a wheat bun.  I used turkey pepperonis and low fat mozzarella cheese.  They were really good and so much healthier.

Turkey Stromboli

Turkey Stromboli

1 lb. ground white turkey meat

wheat hoagie buns

onion powder

garlic powder

seasoned salt

pepper

italian seasoning

pizza or spaghetti sauce

onion (diced)

mozzarella cheese slices

pizza toppings of your choice

Preheat oven to 400 degrees.

Cook turkey in skillet with seasonings and diced onion until cooked through.  Add sauce and heat until bubbly.  Cut hoagies in half lengthwise to form sandwich top and bottom.  Top inside of buns both top and bottom slices with sauced meat and layer with pizza toppings.  Place cheese slices on top.  Bake on cookie sheet at 400 degrees for 11-15 minutes until cheese is melted and slightly darkened.  Put buns together like a sandwich.  Makes 2-3 strombolis depending on amount of meat on buns. 

*Variation to recipe: Place meat on bottom half of bun only and turn top half into garlic bread with butter and garlic salt.  Bake 11-15 minutes at 400 degrees.  Makes 4-6 sandwiches.

Strawberry Shortcake

This is a newer version of my Great-Grandma's Strawberry Shortcake.  I added a little sugar to sweeten it up and it's so good.  I turned it into a trifle and added whipped cream.  I had the great fortune of growing up with great grandparents that owned a strawberry farm.  We had strawberries all the time.  I remember picking strawberries each year.  I think I ate more than I picked.  "One in the basket...two in my mouth".  My great grandma had this pie like strawberry shortcake recipe.  My my mom would make this a few times a year.  My mom would even make it in the winter using frozen strawberries.    I hope you enjoy this as much as my family has for generations. 

Strawberry Shortcake Trifle

Strawberry Shortcake Trifle

2-16 oz. packages frozen strawberries (thawed, smashed)

4 T. sugar (added to smashed strawberries)

whipped cream (recipe below)

shortcake (recipe below)
fresh strawberries for garnish

Layer shortcake, strawberries, then whipped cream alternating each layer finishing with whipped cream and garnish with whole strawberries. 

Shortcake Recipe

1 1/2 c. flour
1 T. baking powder
1/2 t. salt
2 T. sugar
1/2 c. shortening (grandma used lard)
1/2-2/3 c. milk

Preheat 350 degrees.  Spray cookie sheet with nonstick spray.

Sift together flour, salt, and baking powder.  Mix in shortening with fork until incorporated evenly and crumbly.  Add 1/2 cup milk to form soft dough.  If too dry, add more milk 1 teaspoon at a time until dough is soft.  Roll out dough like pie crust and place on cookie sheet.  Bake 11-13 minutes or until outer edges are golden brown.  Let cool, then assemble in layers alternating with strawberries.  Chill for 4-6 hours before serving.

Whipped Cream

2 c. heavy whipping cream

4 T. sugar

2 t. vanilla extract

Chill large glass or metal bowl and beaters.  Pour cream, sugar, and vanilla in bowl and beat until firm peaks form. 

Apple Dumplings

Fall is just peeking around the corner.  We went to the orchard this week and bought some delicious apples.  I had a hard time deciding what to bake first.  I decided to reach back to my childhood and bake apple dumplings like my mom and grandma used to make.  I love the way the aroma of apples and cinnamon reminds me of my childhood.  It's such a comforting smell that wraps me with warmth.  I'm trying to be patient.  While I'm typing this entry I'm smelling the goodness of the apples and cinnamon calling my name.  These may not look perfect but oh they are so yummy.  I hope you enjoy a little piece of my family history through these apple dumplings.  I know I will.

Apple Dumpling

Apple in center of rolled pie crust

Sprinkle with cinnamon sugar and pat of butter

Fold dough around dumpling

Baking in cinnamon sugar water/syrup

Apple Dumplings

4 large baking apples

1/4 c. cinnamon sugar

4 T. cinnamon sugar

2 T. butter

2/3 c. water

Pie crust recipe of your choice (or recipe listed below)

Preheat oven 350 degrees.  Prepare baking dish by spraying with non stick spray.

Combine 1/4 c. cinnamon sugar and 2/3 c. water in bowl until sugar is dissolved.

Peel and core apples.  Roll approx. a fist size of pie dough out on floured surface in a circle shape.  Place peeled and cored apple in center of dough.  Put one tablespoon of cinnamon sugar in center and top of apple.  Put 1/2 tablespoon of butter on top.  Moisten outside edge of dough with water.  Fold dough over apple like closing a box lid.  After you lay the first layer of dough over top of apple dampen the top side of dough with water so other layers will stick.  Repeat after each layer until last side layer is placed on top.  Place in baking dish.  Pour cinnamon sugar water in dish.  Bake dumplings for 50-60 minutes until apples are tender and crust is golden.  If crust seems to be getting dark cover with foil loosely and continue baking.  Cinnamon sugar water should have turned into a syrup.  Pour syrup over dumplings and serve warm.

Pie Crust

4c. flour

1 3/4 c. shortening

1 egg

1 T. apple cider vinegar

2 t. salt

1/2 c. water

Mix flour and salt together.  Add shortening and mix with fork until little pea size beads form.  In a separate bowl, mix together: water, apple cider. and egg.  Add egg mixture to flour/shortening mixture until ball forms.  Dough should be slightly sticky.  Roll as needed.  Recipe should make 2 top/bottom pie shell crusts.  Bake according to your pie recipe directions.

Couscous with Peppers, Onions & Tomatoes

I've ventured out and tried couscous.  I have to admit I was leery to try this.  I've heard mixed reviews on it's flavor.  I tried a recipe before and it was ok but a bit bland.  So I decided to create my own recipe.  I really liked this recipe.  Even my husband who doesn't like peppers liked this.  I hope you enjoy.  We sure did.

Couscous with Peppers, Onions & Tomatoes

Couscous with Peppers, Onions & Tomatoes

1 c. couscous

1 c. beef broth

1/2 t. onion powder

1/4 t. garlic powder

1/2 small yellow pepper chopped

1/2 small orange pepper chopped

1 small tomato

1 T. olive oil

salt and pepper to taste

In small sauce pan bring broth, garlic powder, onion powder, salt and pepper to a boil.  Pour in couscous and stir till mixed.  Cover pan and set aside for 7-10 minutes. 

Heat oil in a small saute' pan.  Saute onion and peppers till tender. 

When couscous is done.  Fluff with fork.  Add peppers, onions, and tomatoes to the fluffed couscous and fold together and serve.

Strawberry Trifle

I made a trifle for company tonight.  I used a strawberry cake recipe from my cake Mix Dr. cook book and my mom's vanilla custard recipe.  I hope you enjoy.  I'm looking forward to eating it tonight.  I'll top each serving with whipped cream.  I wonder if they'll notice if some is missing? 

Strawberry Trifle (layers bottom to top: strawberry cake, angle food cake,

strawberries, vanilla custard, strawberry cake, and strawberries)

Strawberry Cake

(recipe from "The Cake Mix Doctor") w/my variations

1 box white cake mix
1 (3oz) package strawberry jello
4 T. flour
1 c. oil
1/2 c. sugar
1/2 c. sour cream
4 large eggs
1 c. strawberries

Preheat oven to 350 degrees.  Grease and flour two 8 inch cake pans.

Place cake mix, jello, flour, and sugar in a bowl and mix with mixer.  Add eggs, milk, oil, and strawberries to cake mixture.  Mix all together on low for one minute.  Scrape sides and mix on medium for two minutes.  Divide batter evenly in pans and bake for 35-40 minutes or until toothpick comes out clean. 



Mom's Vanilla Custard
1 3/4 c. evaporated milk (one can)
1/4 c. whole milk
6 egg yolks
3 T. sugar
1 t. vanilla extract
pinch of salt

Heat the milk in the top part of a double boiler. Mix egg yolks, sugar, and salt thoroughly, but don't beat. When bubbles appear around the edge of the milk, pour about a third of it into the egg mixture and blend well. Pour this into the remaining milk in the double boiler top. Put over boiling water and cook, stirring constantly with a rubber scraper so that you can get into the corners and around the sides of the pan. When the mixture thickens and coats a spoon, it is done. Add vanilla, mix well, and cool. Makes about 2 1/2 cups.

Italian Turkey Burger

Tonight I decided to try my hand at making an Italian style turkey burger.  My family loves my Bar-B-Q Turkey Burgers.  So I tried to create something new.  This is my healthy version of a pizza burger.  I was out of wheat buns so I had to use white instead and turned it into a piece of garlic bread.  I've been trying to find healthier substitutions that still taste good.  I don't know about you but I need my food to taste good.  I also tried a sweet salad for my side with a lemon dressing.  My family loved these and wanted more.

Italian Turkey Burger with Sweet Salad topped with

lemon dressing, slivered almonds, and craisins

Italian Turkey Burger

1 lb. ground white turkey

1/2-1 t. seasoned salt (to taste)

1/4 t. ground black pepper

1/2 t. garlic powder

1 t. onion powder

1 T. zesty Italian dressing

1 t. Italian seasoning

4 slices mozzarella cheese

Mix all ingredients in a glass bowl until well incorporated.  Separate into four equal amounts.  Form patties.  Grill should be between 325-350 degrees.  Cook each patty until turkey is cooked through reaching an internal temperature of 165-170 degrees.  Approximately 8-10 minutes on each side.  When cooked through, top with cheese slices and place on *garlic bread hamburger buns and topped with pizza sauce.

*Garlic Bread buns: Butter inside each bun and top with garlic salt then grill until golden brown. 

Lemon Dressing

1 T. sugar

1 large lemon (juiced)

1/3 c. oil

1 T. honey

1/2 t. ground ginger

dash of salt and pepper (to taste)

Wisk well by hand in jar or mix in blender.  Drizzle over salad.  Store in a container and keep refrigerated.

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Bar-B-Q Chicken Thighs

Supper time!  I felt like Bar-B-Qing on the grill tonight, so I used my dry rub and BBQ sauce to finish them off.  Oh they tasted sooo good.  I found a base for this rub online and tweaked it to fit my taste.  I hope you enjoy.  But don't forget the napkins.  This chicken is finger lick'n good.

Bar-B-Q Chicken thigh with cheesy herb couscous and snap peas

Bar-B-Q Rub

Bar-B-Q Rub

1/4 cup paprika
1 tablespoon packed dark brown sugar (heaping)
1 tablespoon white sugar
2 teaspoons seasoned salt
2 teaspoons meat tenderizer
1 teaspoon celery seeds
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper (or to taste)
1 teaspoon dry mustard
1 1/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
 
Mix all ingredients together and store in an air tight container.  Use rub on chicken, pork, beef, or shrimp.
 
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Pumpkin Pie Bread Pudding

Here is another recipe from my cook book files.  This is a recipe for Pumpkin Pie Bread Pudding.  The aroma really has me getting ready for this fall.  The smell of spices and pumpkin in the air is so wonderful.  Just knowing the apples will be ready to pick in a couple of weeks has me waiting with anticipation for fall to arrive.  I hope you are enjoying my family recipes, as well as new ones I have created by trial and error.  That way you have the ease of baking without errors.  Thanks for stopping by and enjoy my family recipes.

Pumpkin Pie Bread Pudding Recipe

2 (8 count) cans cinnamon rolls
½ stick butter
½ t. salt
15 oz. can pumpkin
3 large eggs
1 can evaporated milk
2 t. cinnamon
1 t. pumpkin pie spice
2/3 c. sugar
¼ c. brown sugar

Bake cinnamon rolls according to directions and let cool on cookie sheet. Reserve cinnamon roll icing for topping. Let rolls sit for 1 hour. Cube cinnamon rolls into 1 inch pieces. Melt butter and toss with cinnamon rolls. Spray a 9X13 baking dish with nonstick spray. Layer cinnamon rolls evenly over bottom of baking dish.

In a separate bowl mix: milk, eggs, sugars, pumpkin, spices, and salt until well blended. Pour over rolls in pan.  Let sit for 30 minutes.  Bake on center rack  of oven for 40-50 minutes or until toothpick comes out clean. Pour cinnamon roll icing over warm bread pudding and enjoy.  Serve warm plain or with ice cream or whipped topping.


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Red Velvet Cake

I was inspired by my daughter and her friend to try this red velvet cake recipe.  I used dark cocoa powder instead of regular cocoa powder so the red color isn't as bright as I would like.  Next time I'll try it with regular cocoa powder and see how the color looks then.  The cake was light and very yummy and so was the icing.  I was pleased with how it turned out. 

Red Velvet Cake Recipe

2 1/2 c. cake flour

1 t. salt

2 T. unsweetened cocoa powder (can use dark chocolate for deeper chocoate taste)

1 1/2 c. sugar

1 1/2 c. oil

2 large eggs

2 t. no taste red gel color

1 1/2 t. vanilla extract

1 c. buttermilk

1 1/2 t. baking soda

2 t. apple cider vinegar

1/4 c. sour cream

Preheat oven to 325 degrees.  Grease and dust 2 8 inch cake pans with cocoa powder.  Mix flour, cocoa powder, and salt together in a bowl. 

In a separate bowl, mix sugar and oil on medium speed until well combined.  Add one egg at a time mixing completely before adding next egg.  Mix in food coloring and vanilla. 

Add flour mixture alterternating with buttermilk begining and ending with flour mixture (three batches) scraping sides of bowl.

Stir together vinegar and baking soda in small bowl.  Add mixture to batter and mix on medium speed for 10-20 seconds until blended.  Pour evenly into cake pans.  bake 30-35 minutes or until toothpick comes out clean.  Let cool in pans for 10 minutes before placing on colling rack.  Completely cool before icing.

Whipped Cream Cheese Icing 

1 can of cream cheese icing

8oz. cream cheese (softened)

1 c. shortening

1 stick butter (softened)

1t. vanilla

1 1/2 c. confectioners sugar (powdered sugar)

Cream the cream cheese with mixer until smooth.  Add shortening and cream until smooth.  Add butter and cream until smooth.  Add vanilla and mix until combined.  Add confectioners sugar until completely blended.  Icing should be nice and fluffy.  Ice cake and keep refrigerated.

I hope you like this cake as much as we did.  Enjoy!

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Boston Cream Pie

Here is my Boston Cream Pie that I made.  As silly as it may sound, I didn't know until this year that a Bostom Cream Pie is a yellow cake with vanilla filling, covered with ganache.  Here is my version of it.  I decorated the top of the ganache with some melted white chocolate and whipped ganache frosting swirls and shell border. 

Yellow Cake
1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt

Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.

Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.


Vanilla Cream Filling Recipe
3/4 cup milk
1/2 vanilla bean, split, seeds scraped
1 large egg
3 tablespoons sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons cornstarch
Pinch of salt
1 1/2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

Instructions
1. In a saucepan, heat the milk with the vanilla bean and seeds. In a small bowl, whisk the egg, sugar, flour, cornstarch and salt. Whisk in half of the hot milk, then scrape the mixture into the saucepan and whisk over moderate heat, until thick, about 3 minutes. Off the heat, whisk in the butter and vanilla. Strain the pastry cream into a bowl; discard the vanilla bean. Press plastic wrap onto the surface of the pastry cream and refrigerate for 2 hours.

Ganache recipe below:


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Ganache

This is a picture tutorial I made for chocolate lovers and those who want to learn how to make ganache.  Ganache is a chocolate filling used for desserts.  It's not too sweet and very rich in flavor.   It can also be poured over cakes, cupcakes, and cookies for a smooth icing look.  When beaten, it can be a fluffy frosting.  I hope you take the time to try this marvelous creation. 

 *You can use a heat proof glass bowl over a simmering pan of water in place of a double boiler to melt chocolate.


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