Boston Cream Pie Cupcakes- Celebrating 65 years and 70 years.

I don't know where the time went.  It flew by.
One moment we were kids playing baseball on the farm, picking partners for a competitive game of pinochle, doing chores, or picking sweet corn in the July heat of summer.
And, each summer we "walked beans"in the soybean fields of Iowa.
Afterwards we stopped at the local filling station for a Coke or Dr. Pepper in a glass bottle.
 Yes, that was our generation.
We grew up, got married, and had families.

I blinked, and my two brothers turned 65 years old and 70 years old this week.

It is bittersweet!

I made cupcakes for the occasion.

They both like Boston Cream Pie, so I decided to make cupcakes.

That way,  I could dole them out to everyone at their birthday dinner today.
I gave them out by 2's , 4's, and 6's.

They were a hit!

I don't know what it is about Pizza Ranch, but we gather there for birthdays.

A Boston cream pie is a cake that is filled with a custard or cream filling and frosted with chocolate. Although it is called a Boston cream pie, it is in fact a cake, and not a pie.
In this case it is a cupcake.

Prepare a yellow cake mix according to package directions.

I baked them in double cupcake liners.

Let them cool.

Mix a package of instant French Vanilla Pudding according to package directions.

Refrigerate pudding until it thickens and is set.

Remove the cupcakes from the foil liners 

and set the foil liners back into the cupcake tin.

Then remove the paper liners and slice the cupcakes in half.

Throw away the paper liners.

Prepare the Ganache:
Ganache has just two ingredients, 
heavy whipping cream and chocolate chips.

The secret to perfect ganache is to weigh the chocolate and the cream.

I used 8 ozs. of each.  Eight ounces of chocolate chips is not 1 cup.

It is closer to 1-1/3 cups.

Use 8 ozs. of chocolate chips (milk or dark) and 8 ozs. heavy cream.

Weigh the ingredients!

Put the chocolate chips into a medium sized glass bowl.

I did not use half and half but heavy cream.

The texture of the finished ganache will be creamy and thick.

It does make a difference.

Bring the heavy cream to simmer on the stove top, stirring occasionally.

Just as soon as you see a simmer, remove from the heat.

Pour the cream over the chocolate chips, making sure all the chips are covered.

Place a lid on the chocolate to trap the heat and let sit undisturbed (no mixing)

for 4 minutes.

Remove the lid and gently stir the chocolate with a whisk,

starting in the center and working outward until smooth.

The ganache will change colors and turn creamy before your eyes.

The chocolate will have a beautiful glossy shine.

Let it sit uncovered at room temperature for about 15 minutes to cool slightly,

and thicken before spooning it over the cupcakes.

Spoon the cooled and thickened pudding mixture onto the bottom half

of the cupcake.

Put the tops on.

Place the cupcakes back into the foil part of the liner.

They will keep their shape if you keep them in the cupcake pan

until you serve them.

Spoon the ganache over the cupcakes.

I put them into the refrigerator until it was time to take them to the

birthday dinner.

HAPPY BIRTHDAY,

RICK & GAIL!

A little history of The Boston Cream Pie:
Owners of the Parker House Hotel in Boston state that the Boston cream pie was first created at the hotel by Armenian-French chef M. Sanzian in 1856.
 The cake he created, called "Parker House Chocolate Cream Pie",
consisted of two layers of French butter sponge cake filled with crème pâtissière
 and brushed with a rum syrup,
 its side coated with crème pâtissière overlain with toasted sliced almonds, and the top coated with chocolate fondant.

https://en.wikipedia.org/wiki/Boston_cream_pie

Boston's Omni Parker House originated the Boston cream pie. Yum!
 (Omni Parker House Hotel)

http://www.cleveland.com/travel/index.ssf/2014/04/history_of_the_boston_cream_pi.html

Some photos of the day...

 Mom and Madi, four generations.

 Camden

 Aiden

Madi loves the food here.
She is going to be so much fun to blog with!

 Yatzi and Gail

 Our family picture for today...
Sheila, Rick (one of the birthday boys), Garrett, Madi, Denise, Doug, Yatzi, Gail,
(the other birthday boy)
front row- Aiden, Camden, Mom

 These cupcakes are messy but delicious!

 Camden and I

Good pie or cake!

Fig, Cherry and Coconut Granola Bars!

Great Granola for the New Year!

We had purchased some figs around Christmas time 

and wanted to find a recipe to use them in.

Doug found this recipe and it is re-a-a-a-a-ly good!

This recipe is from Savoring Time in the Kitchen.

Fig, Cherry and Coconut Granola Bars

1 cup old-fashioned rolled oats

1/4 cup sliced almonds
1/4 cup sunflower seeds
1 cup  Kashi cereal
1/2 cup dried cherries, chopped
1/2 cup dried figs, chopped
1/2 cup unsweetened coconut
1/4 cup creamy peanut butter such as Skippy Natural
1/4 cup brown sugar
1/4 cup honey - I used half honey and half agave nectar
1/2 teaspoon vanilla
1/8 teaspoon salt

Cut to fit and place a piece of parchment on the bottom of an 8" metal baking pan (or 9x13 pan if doubling recipe), leaving 2 ends a little longer for ease of lifting out of pan
Preheat oven to 350.

Spread oats, almonds, sesame seeds and coconut on a large, rimmed baking sheet and toast until everything is lightly browned and fragrant, 8-10 minutes. Transfer to a large bowl. Add cereal, and dried fruits and toss to combine.Combine peanut butter, brown sugar, honey and/or nectar, vanilla, and salt in small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles slightly, 2-5 minutes.

Immediately pour the peanut butter mixture over the dry ingredients and mix with a spoon until no dry spots remain. Transfer to the prepared pan. Lightly oil your hands and press the mixture down firmly to make an even layer. I also used the flat side of a large spatula to even press the mixture into the pan.

Refrigerate until firm, about 30-45 minutes. Remove slab of bars and cut into even strips and then bars.

Printable version: Fig, Cherry, and Coconut Granola Bars

 Gather the ingredients.

 Cut the figs into small uniform pieces.

 Cut up the dried cherries also.

 Combine the figs and cherries into a bowl.

 Add the Kashi cereal.

 Combine the cereal and dried figs and dried cherries.

 Toast the oats, almonds, sunflower seeds and coconut on a large baking sheet

and toast until everything is lightly browned and fragrant, 8-10 minutes in a 

350 degree oven.

 Measure brown sugar, honey or agave nectar.

 Combine the sugars and peanut butter and vanilla and salt in a small saucepan.

 Heat mixture in saucepan over medium-low heat, stirring

frequently, until the mixture bubbles slightly, 2-5 minutes.

 Pour the peanut butter mixture over the dry ingredients and mix with a spoon

until no dry spots remain.

 Transfer to a 9x13 in. baking pan lined with parchment paper.

 Press the mixture down firmly to make an even layer.

 Refrigerate until firm, about 30-45 minutes.

 I am using the recipe holder my friend, Marie, gave me for my birthday.

Thanks, it works great!

Cut into bars and enjoy!

I love the tart bite of cherry with the sweetness of the honey and agave nectar!

We will be making these often.