Monday, 28 July 2014

Classic Boston Cream Pie

This is from the Hershey's Kitchens website and I haven't changed a thing as it is perfect!  The only tricky thing about this cake is making the custard.  Don't leave it…you need to keep stirring until it thickens or you will get lumps or burn it.  Other than that it is a pretty easy and delicious recipe.

1/3 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk

  • Heat oven to 350F.  Grease and flour one 9 inch round baking pan.
  • Beat shortening, sugar, eggs and vanilla in a large bowl until fluffy.  Stir together flour, baking powder and salt; add alternately with milk to shortening mixture.  Pour batter into prepared pan.
  • Bake 30 to 35 minutes or until wooden pick inserted into centre comes out clean.  Cool 10 minutes; remove from pan to wire rack.  Cool completely.
  • Prepare Custard Filling.  Using long serrated knife, cut cake horizontally into two even layers.  Place 1 layer on serving plate, cut side up; spread filling over layer.  Top with remaining layer, cut side down. Prepare Dark Cocoa Glaze.  Pour glaze over top of cake, allowing glaze to drizzle down sides.  Refrigerate several hours or until cold.  Cover; refrigerate leftover dessert.

1/3 cup sugar
2 tbsp cornstarch
1 1/2 cups milk
2 egg yolks, slightly beaten
1 tbsp butter
1 tsp vanilla extract

Stir together sugar and cornstarch in medium saucepan making sure there are no lumps.  Gradually add milk and egg yolks, stirring until blended.  Cook over medium heat, stirring constantly until mixture comes to a boil.  Boil and stir 1 minute until thickened.  Remove from heat; stir in butter and vanilla.  Cover; refrigerate several hours until cold.

3 tbsp water
2 tbsp butter
3 tbsp cocoa
1 1/2 cups powdered sugar
1/2 tsp vanilla extract

Friday, 25 July 2014

Salmon Ball Casserole

This was pretty simple to make and as a person who is not fond of fish I enjoyed it.  I used salmon without bones and skin.  The better quality the salmon the better the dish. From Company's Coming.

2 x 220 g Canned salmon with juice
1/2 cup Long grain rice
1/2 cup grated carrot
1/4 cup chopped onion (chop this finely)
1 egg
1/2 tsp salt
1/8 tsp pepper
1 can 284 ml Condensed cream of mushroom soup
1/2 cup water

Put salmon into medium sized bowl.  Add rice, carrot, onion, egg salt and pepper.  Mix well.  Shape into balls and put in casserole leaving room for expansion.

Mix soup and water together.  Pour over top.  Bake covered in 350F oven for about 1 hour.

Serves 5 to 6.

Wednesday, 23 July 2014

Grilled Italian Potatoes

A simple addition to any grilled meal.  Use a metal pan on top of your grill to give them good colour.  From Food and Drink Magazine Summer 2011.

750 g Small red new potatoes, scrubbed
12 cloves garlic, peeled
3 tbsp olive oil
3 tbsp lemon juice
Salt and freshly ground pepper
1/2 cup grated Parmesan
2 tbsp chopped basil

Preheat grill to high

Place potatoes in metal baking dish.  Add garlic and toss with olive oil and lemon juice and season with salt and pepper.  Cover baking dish with foil and grill for 20 to 25 minutes, shaking pan occasionally or until potatoes are tender and lightly browned.

Remove from heat, sprinkle with Parmesan and basil and toss until cheese is melted and well combined.

Sunday, 20 July 2014

Deep Dark Chocolate Cake

This was made to share with friends at their place.  Kids and adults enjoyed this moist cake and rich icing.  We put some locally picked strawberries on it to balance the sweetness.  A really great dessert.

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla extract
1 cup boiling water

  1. Heat oven to 350F.  Grease and flour two 9 inch round pans or one 13 x 9 x 2 inch baking pan.
  2. Stir together flour, cocoa, baking powder, baking soda and salt in large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.  Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in centre comes out clean.  Cool 10 minutes; remove from pans to wire racks.  Cool completely.  Frost.

6 tbsp butter, softened
2 2/3 cups powdered sugar
1/2 cup cocoa
1/3 cup milk
1 tsp vanilla extract

Beat butter in medium bowl.  Add powdered sugar and cocoa alternately with milk, beating to spreading consistency.  Stir in vanilla.  About 2 cups frosting.

Thursday, 17 July 2014

Mint Chocolate Chip Cupcakes

These are delicious!  I did find though that the icing crystallizes after a day or so…so eat and share them quickly.  They would have been more appropriate with green icing, but I had a princess helping me so the icing became pink.

1/4 cup unsalted butter at room temperature
3/4 cup granulated sugar
1/3 cup (2 oz) unsweetened chocolate, coarsely chopped, melted
2 large eggs, at room temperature
1 tsp peppermint extract
1/2 cup chocolate milk
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 cup chocolate chips

  1. Preheat oven to 350F
  2. Line cupcake pans with liners.
  3. Cream together the butter with the sugar until light and fluffy, 3-5 minutes.  Beat the melted chocolate into the butter mixture.  Add the eggs, peppermint extract and chocolate milk. Beat until creamy.
  4. In a separate bowl combine the flour and baking soda.
  5. Add the dry ingredients to the butter and chocolate mixture until well blended.  With a spatula stir in the chocolate chips.
  6. Fill the cupcake liners three quarters full.  Bake for 15 to 20 minutes or until a toothpick inserted in the centre of a cupcake comes out clean.

2 egg whites
1 1/2 cups granulated sugar
1 tbsp light corn syrup
1/3 cup cold water
1/4 tsp peppermint extract

Place all of the ingredients except the peppermint extract in a double boiler over boiling water.  Beat constantly with an electric mixer on medium high speed until stiff peaks form, 4-7 minutes.  Remove from heat.  Add the peppermint and beat to spreading consistency.

Wednesday, 9 July 2014

Chocolate Cake Brownies

My family always likes brownies.  These are more cake like with a rich ganache like icing.  Substitute semi sweet chocolate if you can't find bittersweet.

6 oz bittersweet chocolate
1/2 cup butter
3/4 cup granulated sugar
4 eggs
1 tsp vanilla
2 tbsp sour cream
3/4 cup all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

4 oz bittersweet chocolate
1/2 cup 35% cream
1 tbsp cornsyrup

  • Melt chocolate and butter together in microwave using 20 second intervals
  • Preheat oven to 350F.
  • Line a 13 x 9 inch cake pan with parchment paper
  • Add sugar to chocolate and butter mixture with mixer
  • Scrape down sides and add the eggs one at a time, beating on medium speed between additions.
  • Add the vanilla and beat on low until blended.
  • Blend in sour cream.
  • Sift together the dry ingredients and add to chocolate mixture.  Beat on medium speed for 30 seconds, scraping down sides.
  • Pour into prepared pan and bake 20 to 25 min or until just firm to the touch.


  • Chop chocolate finely and place in a medium bowl.  Boil cream and pour over chocolate.
  • Let stand for several minutes.  Stir until smooth
  • Add the corn syrup and stir until smooth.
  • With a spoon, pour glaze over brownies.
  • Refrigerate. 

Friday, 4 July 2014

Chocolate Mint Dessert

This is simple and just delicious!

1 cup all purpose flour
1 cup sugar
1/2 cup butter, softened
4 eggs
1 1/2 cups chocolate syrup (16oz)
Mint Cream Centre
Chocolate Glaze

  • Heat oven to 350F.   Grease 13x9x2 inch baking pan.
  • Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth.   Pour batter into prepared pan.
  • Bake 25 to 30 minutes or until top springs back when touched lightly in centre.  Cool completely in pan on wire rack.  Spread Mint Cream centre on cake.  Cover; refrigerate.  Pour chocolate glaze over chilled dessert.  Cover; refrigerate at least 1 hour before serving.  Cover; refrigerate leftover dessert.  About 12 servings.
  • Combine 2 cups powdered sugar (sifted), 1/2 cup butter (softened) and 2 tbsp green creme de menthe in medium bowl.  Beat with hand mixer until smooth.
  • Melt 6 tbsp butter and 1 cup chocolate chips in small saucepan over very low heat.  Remove from heat; stir until smooth.  Cool slightly.

Thursday, 3 July 2014

Chocolate Cornstarch Pudding

A favourite of my family's for a long time.  Simple to make.  Just make sure you heat slowly so it doesn't scorch the milk.

1/2 cup white sugar
3 tbsp unsweetened cocoa powder
1/4 cup cornstarch
1/3 tsp salt
2 3/4 cups milk
2 tbsp butter
1 tsp vanilla extract

  • In a saucepan, sift sugar, cocoa, cornstarch and salt.  Stir together.  Place over medium low heat and stir in milk.  Bring to a boil slowly and cook stirring constantly until mixture thickens enough to coat the back of a metal spoon.  Remove from heat and stir in butter and vanilla.  Let cool briefly and serve warm or cover with plastic wrap and chill until serving.