Boston Cream Pie


Given my recent success with pastry cream, something I had previously struggled with, I decided a Boston Cream Pie would be my next project. Not only is it delicious, but it brings back so many wonderful memories. Mostly of my Aunty Cynthia, who I haven’t seen since I was probably about 14 years old due to distance.

My family is from Trinidad and Tobago, and my parents oh so selflessly decided to give up their home, family, friends, and what they knew to come to America to live and give my brother and I more options for our future. This was especially hard on my mother, considering all of her immediate family was still in Trinidad, yet she went on for her children (THANK YOU MOMMY!!!!).

But not all was lost, thanks to American Airlines and frequent flyer miles, my Aunt Cynthia, my mother’s oldest sister, would come to visit us often when we were younger.  In preparation for these visits, my mom would get EVERYTHING ready for her. I would see a huge smile appear on my mom’s face as well as a bit of stress as to make sure she doesn’t let her sister down! And every hour or so I would hear “Well we should get this…Cynthia loves this”

What does my Aunty Cynthia like? Coach, Banana Republic, and Boston Cream Pie. I am not so sure she really liked Boston Cream Pie, but Greg and I did and it definitely put a bit more excitement to her visits (that and the endless supply of hotel toiletries she would bring us from her business trips)

So I present to you, Boston Cream Pie


Vanilla Pastry Cream

  • 2 cups half-and- half
  • 1/2 cup granulated sugar, divided
  • a pinch of salt
  • 5 egg yolks
  • 3 tablespoons cornstarch
  • 4 tablespoons cold, unsalted butter, divided
  • 1 1/2 teaspoon vanilla extract

Sponge Cake

  • 3/4 cup all purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons milk
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 5 large eggs
  • 3/4 cup granulated sugar

Chocolate Ganache Topping

  • 1 cup heavy cream
  • 1/4 cup light corn syrup
  • 8 0z chopped semisweet chocolate
  • 1/2 teaspoon vanilla extract


Vanilla Pastry Cream

1. In a heavy bottomed saucepan, heat the half-and-half, 6 tablespoons of sugar, and salt over medium heat to simmer; stirring occasionally to dissolve the sugar

2. While the half and half is heating, whisk together egg yolks and remaining 2 tablespoons of sugar in a medium bowl

  • When combined, add cornstarch and continue to whisk until fully combined

3. When the half-and-half begins to simmer, slowly start to pour it into the egg mixture, whisking constantly as to not cook the eggs

4. Return mixture to the saucepan over medium heat and continue to whisk constantly until it begins to thicken and bubble

  • Remove from heat and stir in butter and vanilla extract

5. Place the pastry cream into a medium bowl and cover with plastic wrap, ensuring that the plastic wrap touches the pastry cream so that a skin does not form

6. Allow to chill in the fridge for 3 hours – 2 days

Sponge Cake

Use the lower middle rack and preheat oven to 350°F and line 2 9″ cake pans with parchment paper and butter the sides

1. Sift together the flour, baking powder, and salt

2. Combine the milk and butter in a heavy bottomed saucepan over medium heat until butter melts

  • Remove from heat, stir in vanilla extract and set aside

3. Separate the eggs, placing 3 of the egg whites in the bowl for your stand mixer and the remaining 2 eggs and 3 yolks in a separate bowl

4. With the whisk attachment, beat the egg whites until foamy on low speed

  • Increasing the speed to medium, gradually add 6 tablespoons of sugar and beat until soft peaks form
  • Transfer egg whites to a clean bowl

5. Place the yolk and whole egg mixture in the stand mixture and beat on medium high speed with the remaining 6 tablespoons of sugar until the mixture is a pale yellow (~5 minutes)

6. Add the egg whites to the pale yellow egg mixture and sprinkle the flour mixture on top

7. Using a rubber spatula, gently fold the mixture to combine in 12 strokes

  • Make a well on the side of the bowl and pour in the butter mixture
  • Continue to fold mixture together until fully combined

8. Divide batter equally between the 2 cake pans and cake for about 16 minutes, until the tops are light brown

9. Immediately run a knife along the edge of the pans to loosen cakes and invert the cakes onto a clean kitchen towel. Gently peel the parchment paper away and allow cakes to cool on a wire rack

Chocolate Ganache Glaze

1. Combine heavy cream and corn syrup in a heavy bottomed saucepan and bring to a simmer over medium heat

2. Remove from heat, add the chocolate, cover the pan and allow to stand for 8 minutes

  • Stir in vanilla extract and allow to cool


1. Place one of the cake layers on the cake board and place 4 cut strips of parchment paper along the perimeter to catch the chocolate glaze as it falls

2. Spread the pastry cream evenly on the top of the cake, leaving the tiniest bit of space between the pastry cream and the circumference of the cake

3. Top with second layer of the cake and gently press down

4. Pour glaze onto the center of the cake and allow to flow over the sides

5. Let cake stand for about 1 hour before serving



Chocolate Almost Overdose Cake

chocolate overdose cake

Chocolate, oh how I can write pages and pages on you! My love! My life! I love chocolate cakes, so when I stumbled across this Chocolate Overdose Cake by Confections of a Foodie Bride, well…I just had to try it!. My first attempt went beautifully, but it was so rich with the brownie base and the brownie made it semi odd to cut into, so I decided to do a full chocolate cake instead. Now don’t get me wrong, the brownie base was still delightful, but it was too much chocolate(I didn’t think that was possible…) for me.

So I introduce you to a version of the chocolate overdose cake, which includes a rich chocolate cake, filled with a creamy chocolate mousse and topped with an oh so very lovely chocolate ganache.

Good luck on not eating all of the chocolate while you are baking!

Chocolate Overdose Cake


Chocolate Cake

  • 4 oz of chopped semi-sweet chocolate baking squares
  • 1/4 cup Dutch pressed cocoa powder
  • 1/2 cup hot water
  • 1 3/4 cup granulated sugar, separated
  • 1 3/4 sifted all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 egg yolks
  • 3/4 cup butter, softened

Chocolate Mousse filling

  • 6 oz semi sweet baking chocolate, divided into 1/2 ounce pieces
  • 2 cups heavy whipping cream
  • 1 tablespoon granulated sugar

Chocolate Ganache Topping

  • 1 1/2 cup heavy cream
  • 2 tablespoons butter
  • 18 0z semi sweet baking chocolate, broken into 1/2 ounce pieces


Preheat oven to 350°F and line 2 9″ cake pans with parchment paper and butter pans

Chocolate Cake

1. Combine chocolate pieces, cocoa powder, and hot water in a bowl set over a pot of simmering water

  • Allow to sit for a few minutes, stirring occasionally until chocolate is fully melted
  • gradually stir in 1/2 cup sugar until mixture is thick and glossy
  • set aside to cool

2. Whisk together flour, baking soda, and salt

3. Combine buttermilk and vanilla extract in a measuring cup

4. Using a whisk attachment for a stand mixture, combine the yolks and eggs on medium-low speed

  • Gradually add the remainder of the sugar to the egg mixture on high speed

5. Replace whisk attachment with a paddle attachment

  • gradually add the cooled chocolate mixture to the egg mixture on  medium speed
  • add the butter 1 tablespoon at a time, adding more as pieces are fully incorporated
  • add the flour mixture and buttermilk to the egg mixture in 3 additions, beginning and ending with the flour
  • gently fold the mixture to fully incorporate the flour

6. Bake cakes for 25-30 minutes, or until a toothpick comes out clean

  • allow to cool in pans for 10 minutes before inverting onto a wire rack
  • once fully cooled, transfer one of the cake layers to a spring form pan

Chocolate Mousse Filling

1. Place mixing bowl and whisk attachment in the freezer for 30 minutes

2. Place the chocolate in a covered bowl over a pot of simmering water for 8-10 minutes

  • remove and stir until smooth

3. Place the heavy cream and sugar in the stand mixer and mix on high speed until stiff peaks form

  • fold 1/4 of the cream into the chocolate mixture
  • transfer the cream/chocolate mixture to the remainder o the whipped cream and gently fold in until fully incorporated

4. Spread chocolate mousse over the bottom layer cake in the spring form pan and allow to chill for 30-45 minutes

5. Place top layer of cake on top of the mousse and allow to chill for an hour before covering with ganache

Chocolate Ganache 

1. Place the chocolate in a medium sized heat proof bowl

2. Place the heavy cream and butter in a heavy bottomed sauce pan over medium heat and bring to a boil

  • Pour cream over the chocolate and allow to stand for 5 minutes
  • Stir until smooth

3. Chill 1 cup of the ganache for 1 hour, this will be used to decorate the cake with

4. Allow the rest of the ganache to come to room temperature and spread evenly over the cake

5. Decorate the cake to your liking using the chilled ganache

Good luck and Enjoy!

Chocolate Fudge Brownie with Peanut Butter Frosting


So I had lunch with my grandma this weekend. Which means I am now stocked with bananas, peanut butter, jam, rice, and mentos. I don’t know why she buys these items so much…but she always loves sharing them with her children and grandchildren.

I was a bit in despair with this increase of goods to my apartment, and whilst perusing the wonders of Annie, I saw her new post of fudge brownies with peanut butter frosting. And man was I excited. I got to use up my peanut butter, bake, and use goods I have already in my kitchen to make something that looks oh so delicious.

The brownie came out amazing and the frosting. Well, I may or may not have been snacking on it while waiting for the brownie to cool….

Chocolate Fudge Brownie with Peanut Butter Frosting

Yields 12 brownies


Chocolate Fudge Brownie

  • 10 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 3/4 cup cocoa powder +2 tablespoons
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup flour

Peanut Butter Frosting

  • 6 tablespoons unsalted butter, softened
  • 3/4 cup peanut butter
  • 1 cup confectioners sugar
  • pinch of salt


Chocolate Fudge Brownie

Preheat oven to 325°F and prepare a 8″x8″ baking dish with greased parchment paper

1. Place the butter, cocoa powder, sugar, and salt in a medium sized bowl

  • Place the bowl over a pot of simmering water and stir occasionally until the butter is melted

2. Once melted, remove from heat and whisk until combined

  • Set aside until warm to the touch

3. Once warm, add the vanilla extract and eggs, stirring well after each addition

4. Fold in the flour

5. Spread into the prepared pan and bake in the oven for 25 min

6. Let the brownies cool for 10 minutes before transferring to a wire rack

Peanut Butter Frosting

1. In your stand mixer with a paddle attachment, cream together the butter, peanut butter, and salt

2. Gradually add the confectioners sugar until light and fluffy

3. Spread over the brownies once they have cooled


Chocolate Raspberry Truffle Cupcakes

rasperry choc truffle

Oh man, so when looking for snickerdoodle cupcake recipes, I found several adaptations from Martha Stewart’s Cupcake book on several blogs. One of which, Annie Eats, had a good adaptation and beautiful presentation. So I decided to peruse this golden goose of beauties and I came across an amazing recipe for these cupcakes! And what better time to make them than for Valentine’s Day? So  I gave it a go, knowing my “boo-boo” hates raspberries and actually any berry in general. But I mean, whatever…

Chocolate Raspberry Truffle Cupcakes

Yields about 16 cupcakes


Chocolate Cupcakes

  • 9 Tablespoons dutch pressed cocoa powder
  • 1 1/2 cup flour, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 /4 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cup sugar
  • 1/2 cup of hot coffee or water
  • 1/2 cup of milk

Raspberry Jam Filling

  • 1/2 cup seedless raspberry jam

Raspberry Chocolate Truffles

  • 5 oz semi sweet chocolate chips
  • 1/4 cup seedless raspberry jam
  • 1/3 cup heavy cream
  • 1-2 pints of fresh raspberries

Raspberry Buttercream Frosting

  • 2 cups of unsalted butter, softened
  • 6 cups of sifted confectioners’ sugar
  • 1/2 cup seedless raspberry jam
  • 1 teaspoon red food coloring (optional)


Chocolate Cupcakes

Preheat oven to 350°F and line 2 cupcake trays with cupcake liners

1. Sift together cocoa powder, flour, baking soda, baking powder and salt

2. In a stand mixer fit with a paddle attachment or a hand mixer, beat butter

  • Add sugar and beat until light and fluffy
  • Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl

3. In a separate bowl, mix together the coffee/water and milk

4. Add the coffee/milk and flour mixture to the butter mixture in 3 additions, beginning and ending with the flour

5. Evenly distribute the batter into the 24 tins, filling each about 2/3  and smooth the tops. Bake for about 25 minutes or until a toothpick inserted to the center of the cake comes out clean.

Raspberry Filling

1. In a heavy bottomed saucepan, heat the raspberry jam for about 5 minutes

2. Allow to cool slightly and fill into a pastry bag

3. Pipe a small amount of jam into the center of each cupcake

Raspberry Chocolate Truffles

1. Place the chocolate and Raspberry Jam in a medium sized, heatproof bowl

2. Bring heavy cream to a boil over medium heat and pour over chocolate and jam

3. Stir until combined smooth, let stand for about 3 minutes before you place into pastry bag

4. Rinse raspberries and shake to make sure that all water is removed and that the berries are dry

5. Pipe chocolate into the center of each raspberry and place in the fridge for at least 15 minutes

Raspberry Butter Cream

1. Beat butter and jam together in a stand mixer with paddle attachment or with a hand mixer

2. Add the confectioners’ sugar and continue to beat until combined

3. Add the food coloring if you desire the reddish tint

Frost those cooled cupcakes however you like and place raspberries on top as garnish!

I LOVED these cupcakes, and my boyfriend liked them too! We will see tomorrow what my coworkers think 🙂

Chocolate Hazelnut Fudge

Chocolate Hazelnut Fudge

Frangelico and Nutella, two delicious hazelnut creations and I love them both. So why not use them in baking? So I looked up some recipes and found a great one for Chocolate Nutella and Sea Salt Fudge on Tasty Kitchen and decided to give it a go. Unfortunately, my love of nutella couldn’t help me set aside that pang of guilt I felt when adding it to the fudge. I felt like I was taking a shortcut. So I decided, why not make my own chocolate hazelnut spread?! and so…the search began! Luckily The Splendid Kitchen had a great recipe for me to use!

I hope you enjoy this recipe! It makes a great Christmas gift for friends and family as you can buy cheap mason jars and give some home made nutella along with the fudge!

Chocolate Hazelnut Fudge

Yields 36 servings


Chocolate Hazelnut Fudge

  • 14 oz Condensed Milk
  • 1 tablespoon vanilla extract
  • 8 oz semisweet chocolate chips
  • 1 cup chocolate hazelnut spread (recipe to follow, or you can use nutella)
  • 3 tablespoons unsalted Butter, softened
  • 1 tablespoon Fangelico (optional)
  • to taste SeaSalt (optional)

Chocolate Hazelnut Spread

  • 1 cup Hazelnuts, chopped
  • 12 oz milk chocolate chips
  • 2 tablespoons vegetable/canola oil
  • 3 tablespoons Confectioners’ Sugar
  • 1 tablespoons Dutch Pressed Cocoa Powder
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt


Chocolate Hazelnut Fudge

1. Line an 8″x 8″ pan with parchment paper, making sure the paper comes up over the sides enough for you to grab and pull the fudge out

2. In a medium sized heat safe bowl, combine the condensed milk, vanilla extract, chocolate chips, hazelnut spread and butter.

3. Create a double boiler by letting the bowl sit over a pot of simmering water. Be careful that the bottom of the bowl doesn’t touch the water as you do not want to burn the chocolate.

4. Stir the ingredients until combined and the mixture looks smooth. This can take anywhere from 5-10 minutes. Remove from heat and stir in Frangelico

5. Pour the mixture into the prepared pan and smooth out the top with a spatula

6. Sprinkle with sea salt if desired

7. Refrigerate until firm, about 2 hours

8. Once fudge is firm, take a hot knife and run it along the sides of the pan, separating the fudge from it. Lift the parchment paper up, removing the fudge from the pan. Peel off parchment paper and cut into small squares. Store the fudge in the fridge or in an air tight container.

Chocolate Hazelnut Spread

Preheat the oven to 350°F
 1. Toast the hazelnuts in a single layer on a baking sheet for about 12 minutes, or until browned and let them cool completely
2. Melt the chocolate chips in a double boiler bu placing a heat proof bowl over a pot of simmering water, being careful that it does not touch the water. Stir until smooth and let cool
3. Place the toasted hazelnuts in a food processor and grind until a paste is formed.
  • add oil, cocoa powder, vanilla and salt
  • continue to grind until the mixture is as smooth as possible
  • add the melted chocolate
  • strain mixture to remove any pieces of hazelnut.

4. This mixture may look runny, but it will thicken nicely as it settles and cools

5. Scrape the spread into a jar or use in the above recipe. This keeps for about 2 weeks, so enjoy!