Okay, so today I’m diving into some New England desserts. I’ve been meaning to try these for ages, and I finally got around to it. Let’s see how it went!
First Up: Boston Cream Pie (More Like Cake!)
Alright, first off, Boston Cream Pie. Don’t let the name fool you, it’s totally a cake. I started by making the cake layers. Mixed the usual suspects – flour, sugar, baking powder, all that jazz. The recipe I found online said to use cake flour for a lighter texture, so I went with that. Whisked it all together, added in the wet ingredients (eggs, milk, vanilla), and boom, batter ready.
Poured the batter into two round cake pans and tossed them in the oven. While those were baking, I tackled the custard. Now, custard can be tricky. You gotta watch it like a hawk, or it’ll curdle on you. I used a double boiler to be safe. Slowly whisked together the milk, sugar, egg yolks, and cornstarch. Cooked it until it thickened up nice and creamy. Added in some vanilla extract at the end for extra flavor. Let it cool completely.
Once the cakes were cooled, I leveled them off with a serrated knife. Then I spread a generous layer of custard between the two layers. For the chocolate glaze, I just melted some chocolate chips with a little bit of butter and milk. Poured it over the top of the cake, and let it drip down the sides. Popped it in the fridge to chill. Honestly? It was pretty good. The cake was moist, the custard was creamy, and the chocolate was rich. Definitely worth the effort.
Next: Apple Crisp – The Easy One
Next up, Apple Crisp. This one’s way easier, thankfully. I peeled and sliced a bunch of apples. Mixed them with some sugar, cinnamon, and a little bit of flour. Dumped them into a baking dish.
For the topping, I just mixed together some oats, flour, brown sugar, butter, and a pinch of salt. Crumble it over the apples. Into the oven it goes! Baked it until the topping was golden brown and the apples were soft. Served it warm with a scoop of vanilla ice cream. Can’t really go wrong with apple crisp, right? Super simple, and always a crowd-pleaser.
Lastly: Cranberry Sauce – Not Just for Thanksgiving
Okay, last but not least, Cranberry Sauce. I know, I know, it’s usually a Thanksgiving thing, but I wanted to try it out. Grabbed a bag of fresh cranberries. Dumped them in a saucepan with some water, sugar, and orange zest. Brought it to a boil, then simmered it until the cranberries burst and the sauce thickened up. Let it cool. It’s tart, it’s sweet, it’s perfect. I ended up putting it on everything – toast, yogurt, even a little bit on my chicken. Don’t knock it till you try it!
Final Thoughts
So, there you have it. My New England dessert adventure. The Boston Cream Pie was the most challenging, but definitely the most rewarding. The Apple Crisp was a breeze, and the Cranberry Sauce was a surprisingly versatile addition to my kitchen. I’d say it was a successful baking day! Time to go eat some leftovers!
