Wednesday, April 8, 2009

Boston Cream Pie, readdressed & Sandwich Cookies

I realized yesterday after I posted that it's no longer March and I am no longer held to the promise I made to post every day (except weekends). However, I think I'll keep up the promise because it's fun for me. Writing is a good release - I always feel better after posting no matter how trivial the content. Thanks for being an audience to my random musings!

I learned a lesson last weekend. That lesson was from my own unorganized mistake in recording a recipe. You may recall the boston cream pie post about the cake I made for my mother-in-law on her birthday. My brother-in-law, Jake, enjoyed the cake so much (no matter the appearance) that he requested it for his birthday last weekend. I was excited to make the cake again and be able to present it to the family fully intact this time, the way in which it was meant to be presented. I rarely make a dessert recipe more than once (chocolate chip cookes excluded) so I was excited to improve upon the first attempt.

Here's where the lesson comes in. If powdered sugar is involved in a frosting recipe of any kind, Sift it first. Without exception, please sift it first. I'm saying this more to myself than to any of you because I'm sure you know better. When I was making the ganache for the cake, I thought "I don't need to sift the powdered sugar because the ganache starts out warm and the sugar will surely dissolve as I mix". WRONG! I poured the ganache over the beautifully baked and filled cake only to discover that there were ugly, unappetizing white chunks of powdered sugar all throughout the chocolatey topping. I probably could have just left it alone, but I didn't. I managed to move the cake to a different plate (all the while spilling not-quite-cool, melty chocolate sauce all over the kitchen counter) and scrape off the top layer of ganache. The sides were still quite ugly but they'd have to do. I made another batch of ganache (this one thicker than the first which coated the cake better, anyway) and poured it on the cake.

This time, I refrigerated the entire cake for a couple of hours prior to transport. It didn't budge an inch. Perfect! It was good cold, too, even if it didn't look very pretty. The ganache recipe is my favorite of any ganache I've ever made. It tastes exactly like the frosting on a good chocolate donut, and if you know me, you know I'm no stranger to the chocolate donut. So, it still didn't get the masterful presentation that I'd hoped for, but it didn't disappoint in taste.

Easy Boston Cream Pie

INGREDIENTS
Cake & Filling
1 18.25 oz Butter Recipe Yellow cake mix (I used Betty Crocker)
1 5.1 oz JELLO Vanilla Pudding mix

Ganache
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream (I used milk)
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar, SIFTED

DIRECTIONS
Prepare cake mix according to package instructions in two 9" rounds. Cool completely.
Prepare JELLO vanilla pudding mix according to package instructions and chill for at least a couple of hours.
Do not prepare this next step until you are ready to assemble the cake...the ganache needs to go on the cake immediately after prepared. In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.

TO ASSEMBLE

Turn one 9" round cake upsidedown on serving plate. Spread the chilled filling on the flat surface of that bottom layer and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
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Now for another recipe. I made these cookies for the Homeowners Association Meeting that was held at our home on Tuesday night. D tried them and, I kid you not, he laughed because they were so good. D doesn't laugh at the goodness of recipes, especially baked goods. He is generally satisfied to get the Golden Grahams S'more recipe made for him on his birthday - he's a no-fuss dessert kind of guy. He prefers his meat and potatoes.

The HOA board members sang the praises of these cookies, too, even the "I'm not a sweets kind of guy" guy. Believe me when I tell you that I'm not tooting my own horn - it's not my recipe. I'm just going to quit jabbering now and give you the recipe.

First I have to say that I used 2 yellow cake mixes instead of chocolate ones because my chocolate cake mixes were all the way downstairs in our garage pantry and I didn't feel like making the walk. You can pretty much use any cake mix you want for this recipe. I also did not roll the mix into balls - I simply used my cookie dough scoop making sure to level out the top of each scoop and they came out great. The batter, when you mix it, will be very tough. Make sure to mix it well and even use your hands if you need to.

If you like a lot of filling, double the filling recipe. I have dreams of doubling the filling in each sandwich cookie and rolling them in mini M&Ms or chocolate chips. Mmm....

Chocolate (or whatever) Sandwich Cookies II

1 (18.25 ounce) package dark chocolate cake mix
1 (18.25 ounce) package low calorie chocolate cake mix
4 eggs
2/3 cup vegetable oil

1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar


Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
Bake for 10 to 12 minutes (mine took almost a full 12 and I have a convection oven) in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies
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Tomorrow we go pick up the nursery furniture. I'm really excited even though we don't have a place to put it at the moment.

I'm very tired so I'll say goodnight.

6 comments commented:

Leah said...

Joshua LOVES Boston Cream anything. Last night we had to stop by the store to get a few items (I'm apparently eating us out of house and home) and he saw that Toaster Strudel makes a Boston Cream flavor. He had to have them.

So, I'll be trying your recipe soon!

I've make cake mix cookies before and they were really good. But I can't imagine how much better they'd be with a cream cheese/sugar spread in between. Mmm!!

Micah said...

Yum. Thanks alot. Now I'm hungry for junk food ;). I have made those cookies and they are SOOO good!!!

liz wilcox said...

I am so hungry now. Thanks a lot!

Those cookies look really really good. I might have to try and make them! I have a couple of cookie monsters around here so I know they wouldn't last long. :)

Jennifer said...

Seriously - that is the best looking Boston cream pie I've ever seen in my life! My mouth was literally watering!

Diane said...

Everything looks soooo delicious - I'm drooling! I'm not a baker, but tempted to become one just to try these goodies!

Noah said...

I will have to try that boston cream pie recipe. It's one of our favorite cakes! Yum!

And thanks for the advice on the powdered sugar. I've never made ganache with powdered sugar (I think just with sweetened chocolate and cream) and I probably would take the shortcut too!