I haven’t been blogging or commenting much lately. It’s not that I don’t love you, really. Quite the contrary.
Jim and I have been working on a new project to expand nom! nom! nom! into something more. Jim is very skilled with film and media and for a couple of years we have been tossing around the idea of making a cooking show. When we talked about it before, it never felt quite right, we just weren’t ready. Now, we have all the tools and so we decided to go for it.
Our goal is to put one episode out every other week. This, being our first episode, has us working out some kinks, but we’re pretty darn proud. I think Jim did a great job with filming and editing this and we did a commendable job of eating the results.
For our first episode, we chose to do my famous Boston Cream Pie recipe. This was in Damn Tasty and is in the new book as well. It is my most requested recipe, as well a recipe that many vegans want, given that “vegan Boston Cream Pie” is a search term that guides people to my blog on a daily basis.
Okay, less talk, more rock! Here is it:
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Boston Cream Pie
Prep time: 45 minutes, including time to make filling
2 cups flour, sifted
1 teas. baking powder
1 teas. baking soda
1/2 teas. salt
1 1/4 cups sugar
1/2 cup oil
1/2 cup plus 2 tbsp. yogurt (equal to 1– 6 oz. container)
2 teas. vanilla
1 1/2 cups milk
1/3 cup sugar
2 tbsp. plus 1 teas. cornstarch
1/8 teas. salt
1 1/2 cups milk
1 teas. margarine
1 teas. vanilla
1/4 cup margarine
1/2 cup chocolate chips
3 tbsp. milk, room temperature
Preheat oven to 350. Grease and flour two 9 inch cake rounds and line bottoms with parchment paper.
In a medium bowl combine flour, baking powder, baking soda and salt. In a large bowl combine sugar and vegetable oil. Add soy yogurt and vanilla and mix until creamy. Mix in milk. Add dry ingredients into wet ingredients in batches and mix combined. Even divide the batter between the two cake pans and bake for 20–25 minutes, until golden and a toothpick comes out clean. Let cool on rack.
While cakes are cooling, prepare cream filling. In a saucepan combine sugar, salt and cornstarch. Add milk and whisk together. Bring the mixture to a light boil over medium heat while whisking constantly. Lower to a simmer and whisk until thickened, about 7 minutes. Remove from heat and add margarine and vanilla. Pour into a bowl and let cool completely, stirring every few minutes. Filling will continue to thicken as it cools.
To make the ganache, in a small sauce pan, over medium-low heat, melt the margarine completely, stirring constantly. Add milk and whisk to combine. Remove from heat and add the chocolate chips, stirring rapidly to melt. Let cool completely to room temperature, stirring from time to time to keep a crust from developing.
Spread cream filling between cake layers. Top cake with ganache. Let cake set in fridge for at least 1 hour. Remove from fridge 10 minutes before serving to let ganache soften for easier cutting. Store leftover cake covered, in fridge.
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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