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:

[viddler id-76206574 h-370 w-437]

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

Cream Filling:
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.

Boston Cream Pie from Damn Tasty and 100 Best

Boston Cream Pie from Damn Tasty and 100 Best


Tagged with:

24 Responses to a new frontier…

  1. shellyfish says:

    That video was so cool! I for one grew up believing that Boston Cream Pie was like a banana cream pie – who knew! I feel so much more edgemecated now.
    I LOVE your salt and pepper shakers (I know, has nothing to do with anything), and I’m a little bitter with you for making something so fantastically delicious that I won’t be able to make until maybe the weekend if I’m lucky.
    I also loved your hint at the end using the waxed paper to keep things together – brilliant.
    Thanks for a great video & recipe!

    • Kris says:

      Yes, the name is very deceiving. BCP is one of my absolute favorite treats. I ate so much of it growing up that I think a portion of my cells is probably built out of it. I’m happy to introduce you to what I believe to be one of the best baked treats out there!

    • Kris says:

      I’m glad that you now know the BCP truth. It’s so good!

      We got those S&P shakers as a wedding gift. We had our reception at a bowling alley, so they always make me smile when I’m cooking away.

  2. jumbleberryjam says:

    Brilliant! LOVE. LOVE the intro. And how did you get your kitchen so clean?!? I die for BCP. DH doesn’t get it. Pour Aussie. Must make this soon. Thanks!! :-)

  3. jumbleberryjam says:

    Brilliant! LOVE. LOVE the intro. And how did you get your kitchen so clean?!? I die for BCP. DH doesn’t get it. Poor Aussie. Must make this soon. Thanks!! :-)

  4. Leigh says:

    This is awesome! Good job!

  5. Lauren says:

    Hi Kris,

    Awesome video! You and Jim did a fabulous job. Radek loved the intro, but after I told him that was his Aunt Kris and you started baking he shifted his focus to tossing our wireless mouse across the room. :) Keep it up. You make even a meat-lover like me craving your vegan creations. Say hi to Jim and the kitties from me, Ryan and Radek!

  6. Diann says:

    So far I’ve only watched a bit of the video b/c I’m supposed to be working, but I think it is an absolutely fantastic idea! You look and sound great and I can’t wait to watch the whole segment tonight. YAY!

  7. Courtney says:

    How cute are you?! And how awesome is Jim for making that video–it is so cool! I love the intro :o) What a cool idea! I have actually never had Boston Cream Pie, but you make it look so easy and good, I am sure that will be changing soon!


  8. Sandy says:

    Wowsers! How impressive!!! Can’t wait for the next video!! And to see you again!!

  9. […] YOU to everyone for your support, comments, emails, etc. regarding the show. We are very excited about it! Jim is upstairs editing episode two as we speak and we have many […]

  10. Lee Ann says:

    I really enjoyed the video and I can’t wait to make my own BCP this weekend. Looking forward to your new book and keep the videos coming.

  11. Sean Connery says:

    Very cool video Kris.

  12. Celine says:

    oh hi. you’re pretty much the best. ever. like, seriously.

  13. Josiane says:

    Thanks to Celine for linking to this post on Twitter. If she and Shellyfish are hanging out with you, I can’t help but want to join the party! Looking forward to trying some of your delicious-looking recipes!

  14. JENNA says:

    How cool! Such a great video! I can’t wait to watch more of them.

  15. Shawn Melissa Vogt Sween says:

    Well, a search for “vegan boston cream pie” brought me here too, and I have a gluten-free version cooking up right now. I just tasted the cream filling–and it is delicious. I’m so excited to have found your blog! Allergies seemed to have stolen all the good foods from our recipe box, but we’re getting them back thanks to talented bloggers like you. Thank you!

    • Kris says:

      Yay! You have no idea how much it means to me to get such a great compliment. Thank you and I hope the gluten free cake turned out great!

  16. Christina says:

    I made this the other night and everyone said it was amazing!!! All the non-vegans were raving about it! Thanks for the recipe!

  17. lauren says:

    this was my dad’s special birthday cake for years until he gave it up for the cholesterol. i’m making this tonight for his birthday and it will be his first one in years. thank you for such a tasty looking recipe!!

  18. moonsword says:

    Yumza! It’s National Boston Cream Pie Day today…thanks for the recipe!

  19. Lin says:

    I’ve been searching for a veganized Boston Cream Pie recipe for a while now, as it is my omnivore boyfriend’s favorite dessert. I was pleasantly surprised by how well this turned out, and the boyfriend asked for seconds and then thirds – success! I think I’ll even start using the cake portion as my go-to vanilla cake recipe because of how moist it was. Thanks!