Wednesday, April 23, 2014

Chocolate Boston Cream Pie Trifle

Today I made a Chocolate Boston Cream Pie Trifle! One of my favorite desserts from when I was growing up was a Boston Cream Pie. I was always fascinated with the fact that it was really a cake, but called a pie. Why? No one could tell me. I have since learned that the Boston Cream Pie was originally made in colonial times and the colonists used to bake cakes in pie tins because most people didn't have cake pans, only pie pans. Makes sense! So, fast forward to 2014. I decided to put a slight twist on the traditional and make my Boston Cream Pie with chocolate cake. Actually, I used a Dark Chocolate Fudge Cake. I transformed the pie into a trifle, making it something a little special, and I think it works. Let me know what you think!
Chocolate Boston Cream Pie Trifle
 Chocolate Boston Cream Pie Trifle
Cake
(Cake recipe from Anne Byrn)
1 box Duncan Hines Dark Chocolate Fudge Cake
1 box vanilla instant Pudding Mix
4 large Eggs
1 cup Sour Cream
1/2 cup warm water
1/2 cup vegetable Oil

Pastry Cream 
2 cups whole milk, or 2%
1/2 Vanilla Bean 
6 Egg Yolks
2/3 cup Sugar
1/4 cup Cornstarch
1 tablespoon Unsalted Butter

Chocolate Ganache
8 ounces Semisweet Chocolate
1 cup Heavy Cream

Preheat oven to 350 degrees.
Mix all of the ingredients for the cake in a bowl.
Mix 1 minutes on low, and then turn it up to medium and mix 3 minutes.
Pour your cake batter into an 8x10 baking dish.
Bake for 20-25 minutes.
Let the cake completely cool.
In a saucepan, start to heat your milk.
While the milk is heating, slice your vanilla bean
down the length of the side. You want to be able to
 fold it open.
Take a sharp knife and scrape down the entire vanilla bean
when it is fully open. See the vanilla on the knife. Take the
knife with the vanilla on it and drop it into the milk.
Doesn't it look great?! All that vanilla goodness is
going to be incredible!! Heat the milk and vanilla until starts to boil.
Take it off of the heat immediately, and let it sit
for 15 minutes so the milk can become infused
with the vanilla.
Now, place your egg yolks in a bowl,
and add the sugar. Whisk until creamy and smooth, and then
add the cornstarch. Whisk until it becomes smooth with
no lumps at all. It is very important that it be smooth.
Take about a 1/4 cup of the milk and vanilla mixture and
place it into the bowl. Start whisking until it is fully incorporated.
You are tempering the eggs, by letting them get used to the
 heat of the cream just a little bit. If you were to put all of the
 hot cream into the eggs, most likely they would start to cook
and they would resemble scrambled eggs.
Continue to add the milk mixture to the eggs,
1/4 cup at a time and whisking after each addition.
Keep your saucepan close by, because you will need it
in a few seconds.
Pour your mix through a strainer and back into your saucepan.
Put your temperature on medium high and let the milk and
egg mix cook while you are whisking the entire time.
It should come to a low boil and start to become very thick
Take it off of the heat and mix your butter in.
Let your cream cool for about 10 minutes, then cover the
pastry cream with plastic. Put plastic on top of
the cream, touching it, and all around the pot. You want
to keep all of the air out as the cream cools.
Place in the fridge for about 2 hours.
Heat your heavy whipping cream in a double boiler
until it is about 180 degrees. Add your chocolate,
and begin stirring until the two are well combined.
If the chocolate is not melting into a smooth
mixture, you can turn up the heat a little,
but continue to stir constantly.
Cut a small piece of the cake, and then cut that piece into
small bite size pieces.
Place the cake in your glass or bowl, and then add
your pastry cream,
then some of your ganache,
and then do it again and add some whipped cream.
Here is a whipped cream refresher if you'd like one.
I hope you enjoy this "classic with a twist"!

Thanks for joining me today!
If you have questions or concerns about this recipe,
please contact me at thefreshmancook@hotmail.com.

Here are some recipes you might like:



 
                Key Lime Mousse Shooters                 




















Monday, April 21, 2014

The Yuck Stops Here!

GET PINNED! GET LIKED! GET TWEETED! GET SHARED!

Welcome! Welcome!
 This is the fourth week of The Yuck Stops Here link party. 
 We had lots of great Easter recipes shared!  

We're still looking for a few good hosts! If you would be interested in joining us in our effort to Stop the YUCK everywhere, hop over to our The Yuck Stops Here Hosting Info page for more information.

 Here in my home we hear the word "Yuck" WAY too often. This is a party to gather recipes that can be used in homes everywhere to reduce the number of times we hear THAT word. Here you'll find lots of YUMMY recipes from great bloggers everywhere. Link up your own and enjoy the delicious talents of others who have linked up theirs.

 Each week, each of our awesome Co-Hosts will pick a special feature, so please visit each of their sites to see who’s recipe made the cut! We will also feature the MOST CLICKED post. ALL of the featured posts will be pinned, tweeted and shared on all of our social media sites. All links will be pinned to my The Yuck Stops Here Pinterest Page so please feel free to visit. :-) Every link will be tweeted or shared by at least one of the co-hosts!

 What to do:
  • Link up your delicious recipe posts!
  • Don't Re-link (if you've linked it here before, don't link it here again).
  • Link directly to the recipe post, not to your home page.
  • Include ONLY family friendly links.
  • Include a link back to the party (grab the button in my sidebar if you like to make linking back easy or just link back on your post - here's some info on how to link back)
  • As a courtesy to others, visit other posts (I usually visit at least 3) and leave a comment if you are so inclined.
The Yuck Stops Here #3 most clicked




This Weeks Features: The Most Clicked Post was: Cinnabunnies with Biscoff Frosting from Soliloquy of Food & Such what a fun Easter breakfast or brunch idea! Congratulations! Don't forget to grab your "I Was Featured" button.








 My featured link up this week is "Katherine's Corner". Katherine linked up an incredible looking Egg Roll Pie that is full of yummy vegetables and cheese. Plus, the crust is egg roll wrappers! Very creative, Katherine! Stop by and visit Katherine's Corner for other delicious recipes such as Pork Tenderloin, Chicken Ala King, Apple Bites, Soft Pretzels and so many more. They all look fantastic! Thanks for linking up with us, Katherine!


 If you were featured, grab an "I've Been Featured" button to show how awesome you are!
The Yuck Stops Here
If you want to be featured you MUST link back to our party in some way. To do so grab our link button above or simply include a link back to our party in your post. Here is a tutorial on how to do that. By linking up you are giving the host and co-hosts permission to use your link for social media and other promotion such as round-ups. We will try to notify you any time we plan to use your link.

MEET YOUR HOSTS!
 Please follow each host via at least ONE social media platform.


HMKC 02
 Host: Cheryl King - Hot Momma's Kitchen Chaos


My Pinterventures pictures
 Co-Host: Erlene Amat - My Pinterventures 
 

The Freshman Cook Picture
     Co-Host: Teri Schuler - The Freshman Cook

NOW - ON TO THE PARTY! 

Saturday, April 19, 2014

Bunny Bark!

It's almost time to fill the Easter Baskets, so I'm glad I got this easy to make, Bunny Bark to you! Everyone would love getting this Bunny Bark in their Basket. It's colorful, fun, and is a treat that everyone loves. It's full of  marshmallow bunnies, pretzel bunnies, candy coated sixlets and sprinkles! You might even have most of the ingredients already in your pantry!
bunny bark
 Bunny Bark
1 mini bag of Popcorn
24 ounces Nestle White Chocolate
Candy Melts~yellow, green, pink, blue
Kraft BunnyMallows
Bunny shaped Pretzels
springtime colored Sixlets
Sprinkles
Pop your popcorn, and start your white chocolate chips 
melting in a double boiler. Let the popcorn cool.
Melt your candy melts in the microwave, then place in
squirt bottles if you have them. If not, you can just use a fork to 
drizzle over the chocolate.
When your white chocolate is completely melted,
spread it onto a baking sheet.
I didn't use the entire sheet pan because I didn't think 
there would be enough chocolate, but there was and I should
have spread it our more. It won't hurt anything, 
I just have some pieces that are thicker than others.
Start decorating the white chocolate with the melted candy melts.
Start by placing the marshmallows, the popcorn and the pretzels
 randomly all over the white chocolate.
Add the sixlets.
Drizzle the candy melts all over again, on top of your 
bunnies, popcorn and candy.
Just make it look colorful and fun!
Let everything dry for a couple hours, or overnight.
I let it take overnight, and I didn't cover it.
Then just take a spatula to the edges and the chocolate
will pop up and crack into pieces. If the pieces are
too large, cut them with a knife. It seems to be appreciated
by the recipient if the pieces are bite sized.~Sorry, no pics of this.
These are left over candy crumbs. These pieces broke off 
while I was cutting the chocolate. I think they would be 
so great as a topping for ice cream or maybe to sprinkle 
on a cake. What do you think?
white chocolate
Enjoy your Bunny Bark!

Happy Easter from The Freshman Cook!




Wednesday, April 16, 2014

Traveling with White Chocolate Truffles

I'm traveling today and I'm bringing these White Chocolate Truffles with me! Come along! We're going to visit with Mindie at  Bacon Time with The Hungry Hypo, where you can get the recipe for these easy to make truffles. There are only 3 main ingredients and they would be a wonderful addition to an Easter Basket or a great Mother's Day gift! 
truffles Candy
Every month I will be contributing a recipe to Bacon Time with The Hungry Hypo.
I will be focusing on dessert and holiday recipes,
and I hope you will stop by.
Thanks for reading and follow the above link for the recipe!

Tuesday, April 15, 2014

Mr. McGregor's Marshmallow Carrots

These Marshmallow Carrots are not the ones that Peter Rabbit was munching on in Mr. McGregor's garden, but I think you will like them. You start with homemade marshmallow, cut out some carrots with a cookie cutter, add some orange sanding sugar, add some licorice greens, and you have a marshmallow carrot similar to a peep! Things would have been fun if these had been growing in Mr. McGregor's garden!

Peep like  marshmallow carrots
Mr. McGregors Marshmallow Carrots