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If you haven’t seen the article, it’s worth buying the magazine for that alone. Andrea Gerry re-works the cake, which she says is often too dry, makes a less runny filling, and pours on a glaze that won’t harden or turn brittle like some lackluster Boston Cream Pie toppings. At the end of the day, I’d say it was one of the best Boston Cream Pies I’ve made.
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Thinking Day, which we celebrated this Sunday, is my all-time favorite Girl Scout event. It reminds me of Epcot, but instead of stores and restaurants representing different countries, you have an auditorium full of internationally-themed booths staffed by Girl Scouts who stamp your pretend passport, tell you a about the country their booth represents and give you food samples.
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I don’t know the origin of this recipe but it appears in a couple of my Junior League books with the title “Bridesmaid Chicken Salad”. It usually calls for pineapple plus slightly more lime juice and lime zest, but you really can taste the lime, so I like to tone that down a little.
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Picking one recipe was tough because there are so many great Danish recipes. At one point our plan was to go with “Aeblekage” an simple dessert made with crumbs and applesauce, but in the end we decided to make something a little easier to divvy up between 200 Dixie cups. We are going to make “Kiksekage” or “Chocolate Biscuit Cake”, a no-bake recipe where you layer squares butter cookies in a matrix of chocolate, butter and (depending on the recipe) eggs and/or cream.
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As hostess of this giveaway, I was given a hand-held video and asked to come up with a baking project perfect for spring. While I had lots of new Pillsbury items to work with, I decided to use the Caramel Brownie Minis and Pillsbury Easy Frost Vanilla Dream Frosting to make flower topped brownies. They’re so easy even Fuzz can make them. In fact, she makes them better than I do so I let her demonstrate. Here’s Fuzz’s first ever baking video.
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This weekend I discovered a great new small batch brownie recipe in the new book, Small Batch Baking for Chocolate Lovers. The original recipe from the book was Espresso Brownies with White Chocolate Cappuccino Ganache, but I ventured off on my own and tried making a small batch variety of one of my favorite treats, Chocolate Peanut Butter Krispies Topped Brownies. While they were a little taller than usual, they definitely satisfied a craving!
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