[cwcdesign]

Today I made a Boston Cream Pie. Turns out KAF has revised the recipe since I last made one in August. And, I don’t know the changes between the new and the old recipe since I didn’t copy it. The recipe was pretty straight forward but I still made it in 8” pans so I have two nice tall layers. They did create a pastry cream with proportions just for this recipe instead of using half a recipe of their pastry cream (no heavy or whipping cream for the Boston Cream pie). It used 2 ½ cups milk and 3 egg yolks, 1 whole egg instead of 3 cups milk and 4 egg yolks. It set up much better, but because my layers were smaller, the layer of cream was thicker which is fine by me. I used the ganache from the big batch brownies for the top.

I had put it on my cake stand and it’s so tall that I took the racks out of my cold oven and set it inside for the night. I also wrote a big sign not to turn the oven on?

I also tried BakerAunt’s eggnog cake. Since I forgot to set my timer I may have over baked it - it was a little dry. Sadly, we couldn’t detect too much eggnog flavor - maybe it will be better tomorrow

[cwcdesign]

It is cold here in southeast Georgia 45 now going down to the high 30’s tonight, so I’m simmering Cincinnati chili on the stove.

[cwcdesign]

Wednesday I pan fried flank steak spirals stuffed with spinach and feta that were on sale at HT. They were really good with mashed sweet potatoes and sautéed tomatoes. Thursday it was potstickers from my visit to Trader Joe’s after we checked out the new IKEA in Jacksonville.

We had the same yucky weather as Joan yesterday- grilled cheese for dinner - cheddar on sourdough with chutney on the bread and avocado and tomato between the cheese - just right.

[cwcdesign]

Adorable. Not this year????

[cwcdesign]

BakerAunt, do you put a glaze on the eggnog cake?

[cwcdesign]

Thanks BakerAunt I may try it this weekend

[cwcdesign]

BakerAunt, I searched for your eggnog cake recipe, but couldn’t find it. Would you mind posting it when you have a minute?

I just looked it up on KAF. There is no eggnog in the cake? I would not buy a flavoring just for one cake. I’ll be interested in how you hsndled it. Maybe I could adapt my cranberry almond that uses sour cream and replace it with eggnog - I’d still use the glaze - what do you think?

• This reply was modified 7 years, 2 months ago by cwcdesign.

[cwcdesign]

Mike, I think that’s the new gadget they call an Instant Pot it’s supposed to be some kind of combination slow Coker, rice cooker and pressure cooker. Some people swear by them, but I’ve read articles from others who say they’re not all they’re cracked up to be

[cwcdesign]

Navlys, my new crockpot cooks faster too. I’ve started using my Chef alarm from thermoworks to monitor my cooking time. I put it in a chicken breast, set it for 163, and turn it on manual low. When the alarm goes off I know it’s ready. Most of my recipes say 4-5 hours for the chicken and mine’s been done in about 3½.

Not the convenience of cooking all day, but at least it takes care of an afternoon.

[cwcdesign]

Thank you Jan. I was encouraged by her recent activity. I’m sorry she is not doing well. I
Sending my prayers, too

[cwcdesign]

I made a sheet pan chicken Parmesan with broccoli that was really successful. It’s nice to have leftovers after work today- the start of my first full week.

[cwcdesign]

We ate lots of leftovers during the beginning of the week - the Mexican chicken and the broccoli Alfredo pasta. On Thursday, I made a batch of barley vegetable soup so we would eat through the weekend

[cwcdesign]

During the Thanksgiving week, Will was sick and I was exhausted. One day I made crock pot fiesta Mexican chicken and rice and on Saturday I made a one pot broccoli Alfredo pasta which is definitely a keeper.

[cwcdesign]

Saturday was our big bake sale so I made 2 cranberry almond coffee cakes in the Nordic Ware wreath pan. They came out perfectly! I also made one gluten-free Caribbean rum cake and one regular Caribbean rum cake. I had grand plans to bake more, but time got away from me. I started a new job with the same company last week and was finishing up at best th other jobs. And, as co-chair of the Bake Sale I had to be there for set up day and day of. It was fun n and successful but I’m glad it’s over for now.

As for the cakes, I spoke with King Arthur abut the GF cake and it should reach a temp between 200 & 210, preferably 210. Since our kitchens at work use vegalene, I bought a can from KAF - it was cheaper than Amazon and it has no silicone to leave a sticky residue - it didnt. I dusted all the pans with alm9nd flour - the rum cake called for it and it replaced the chopped almonds in the coffee cake. I reheated the rum cakes slightly before turning them out and they turned out easily. All sold except for the regular rum cake - we had so many to sell we had quite a few left over. Since I have another friend who wanted one for her family, I bough5 it back at half price and stuck it in my freezer for her. Less expensive than another bottle of rum!

[cwcdesign]

Both are something that I love to do and to me it acts like a meditation and stress reliever. I love knowing that we have healthy and interesting food to eat. I didn’t really start baking until 8 years ago. Of course I would bake brownies and cakes, but that’s when I became more passionate about it. I just finished my first year as co-chair of my garden club’s bake sale and it’s great to see how our community responds. And, like italiancook, I love sharing with co-workers and friends

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