Tuesday, March 29, 2011

Boston Cream Pie

I've somehow become known for my desserts among our group of friends. So, yesterday I was in need of an awesome dessert to wow them once again. Not only were we having the missionaries over for dinner, but then a bunch of John's dental school friends and their wives were coming over for a little get together for one of the wives who's having a baby soon. It was quite the night to say the least. 

I've had Boston Cream Pie on my mind lately, and when Mom suggested I make that for dessert, I didn't hesitate. Not only is this cake super simple to make, it looks impressive, and tastes even more amazing. I think I just rediscovered my new favorite dessert. And the great thing is, one boxed yellow cake mix makes TWO Boston Cream Pies. The recipe below is just for one cake though.

They all loved it, and I left them impressed once again. Success!

Boston Cream Pie:
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup  plus 2 Tbsp. cold milk, divided
1 cup thawed LIGHT COOL WHIP Whipped Topping
1 moist yellow cake layer (8 or 9 inch)
*2 squares unsweetened chocolate 
*2 Tbsp. butter
*1-1 1/2 cups powdered sugar

Make yellow cake mix according to box directions (8 or 9 inch layers)
While the cake is baking, mix the package of vanilla pudding with 1 cup of milk, mix with whisk for about 2 minutes. 
Then add 1 cup of cool whip to pudding mixture (I used a little less than it called for) and set aside in fridge. 
Cool cake completely.
Once cooled, cut the cake in half horizontally and place the pudding mixture on top of one of the halves.
Place the other cake half back on top of the cake and pudding mixture.
Melt 2 unsweetened chocolate square with 2 TBS of butter in the microwave for one minute. 
Stir until chocolate is completely melted. 
Add 2 TBS of milk and 3/4 cup powdered sugar to chocolate mixture, (add more or less powdered sugar depending on sweetness level) and pour on top of cake, letting it drizzle down the sides. 
Let the cake set in the fridge for at least an hour or two before serving. 

*If your cake layer is only an 8 inch, you can half the chocolate frosting recipe.

Friday, March 25, 2011

Rice Pudding

I'll be honest, I don't have much experience eating rice pudding. I don't even think mom ever made it (maybe because she doesn't like it).  But, our cousin Paul's wife, Catherine, made this when I was at their house for dinner, and I haven't stopped craving it since. So, I gave it a shot this week, only to discover I was out of sugar and white rice.  So, I used brown rice and brown sugar, and it was still pretty good, though I'm sure it would be better with white rice. This recipe doesn't call for it, but when she served it, Catherine poured a little cream (or half and half, I'm not sure which) over it, and it was the perfect touch!  I have been also eating mine this week with strawberries.  (I also didn't put in the raisins, and neither did Catherine). Mmmmm. So good!    

Baked Rice Pudding


  • 1 cup cooked rice
  • 2 1/2 cups milk
  • 3 large eggs, lightly beaten
  • 3/4 cup sugar
  • 3/4 cup raisins
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.
In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top ofpudding. Cool slightly and cut into squares to serve.

Sunday, March 6, 2011

Chocolate Almond Zucchini Bread

Andrea use to make this recipe, she thought it was great with chocolate chips added....I liked it without the extra chocolate.

3 eggs, beaten
1 c. sugar
1 c. packed brown sugar
1 c. vegetable oil
1 tsp. almond extract
2 c. grated zucchini
2 c. flour
2 ounces unsweetened chocolate squares
1 tsp salt
1 tsp cinnamon
1/2 tsp. baking powder
1 tsp. baking soda
1 c. slivered or sliced almonds

Add sugars and oil to the eggs. Melt chocolate; cool slightly.  Add zucchini & almond extract; add chocolate.  Preheat oven to 350 degrees.  Mix dry ingredients together and stir into wet ingredients. Fold in almonds (if desired)  Bake in 2 loaf pans that have been spayed with pam and dusted with flour. Bake for 50-60 minutes. Cool in pans for at least 15 minutes, remove from the pan and cool on rack.