Sorry I didn’t make this week’s chosen TWD recipe for Bourbon Bread Pudding (Sharon at Simply Southern will have the recipe on her blog). We don’t “do” alcohol here and all the times I’ve made bread pudding, no one really likes it, so I opted out of this one.
Our friend, Bob, had a birthday this weekend and he made a request for Boston Cream Pie for his cake. I decided on a Martha Stewart Boston Cream Pie. I followed her recipe exactly for the cake and the ganache, but went with a simple filling for the “custard” in the center.
I didn’t feel like making a custard/filling with eggs, so I just made a quick pudding filling.
French Vanilla Cream Filling
1 box (4 servings) French vanilla instant pudding
1 cup 2% milk
1 cup heavy cream
Beat pudding mix, milk and cream in an electric mixer fitted with wire attachment for 2-3 minutes. Scrape sides of bowl once during mixing. Refrigerate until ready to use.
The cake was great, the filling simple and good and the ganache—divine. And I only took one bite of Kevin’s piece of cake. We took the cake (along with the French Silk Pie) to Bob’s place where we shared it with a bunch of people from his apartment complex. So I didn’t get very good pictures of it. And the funny thing is, the table in the rec room where we served the cake still had a lovely vinyl Christmas tablecloth on it. Really made for some lovely pictures. ;)
The ganache had hardened significantly in the 45 minute drive to Bob’s place. But it was still good!
It’s the Birthday Boy!
That’s a great birthday crown, Bob! Just for fun, I also decided to make Bob a French Silk Pie because I know he really likes it and I wanted to make sure there was enough birthday dessert for everyone.
Now I did play the TWD card because I used Dorie’s Good For Almost Everything Pie Dough for the French Silk Pie. I made this same French Silk Pie for Thanksgiving. This recipe is from Paula’s blog, Salad in a Jar. The only change I made to the recipe was that I used superfine sugar instead of regular granulated sugar. I have found that it works great to ensure a non-grainy silk pie. The recipe has just the right amount of chocolate.
Here’s the pie from Thanksgiving—the only picture I took of it. It was devoured by as many of the 60 people we had over could get a slice. I think Taylor had two pieces. He says it’s his favorite thing.
And here’s the pie from Bob’s birthday this past weekend. (Again, not very good pictures of it, but the bite I had of it was GREAT!)
Dorie’s pie crust IS good for almost everything.
Hope it was a yummy birthday, Bob! (Not to mention all the cookies I gave him for stock in his freezer. Thanks for taking those off my hands, out of my mouth.)