Thank you Pat for checking up on me!! Sorry if I worried you!
I'm still sick but feel better than crap LOL!! I had a burst of energy yesterday & got the borders on the other 3 baby quilts. All before my hair clients yesterday afternoon. Than today I had to meet a girl at the gas station around the corner at 7am?? She was buying a steam cleaner from me & didn't want to wait till Tuesday night to get. She wanted to use it this week end.
It's cold, dark & rainy too :( I then went to Food Lion they had sirloin tip roasts on sale for $1.99 a lb. So I put that in the dutch oven around 3 yummy!!
Than I had printed out a Martha Stewart recipe for Boston cream Pie Cupcakes. Only I had to find it again cause it uses 2 more recipes?? Why didn't they just put them all together?? So I made those too!! Again yummy!!
Here's her recipe! I'm telling ya it's a whole party in your mouth explosion!!
Boston Cream Pie Cupcakes
1 1/2 cups all-purpose flour, plus more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.
From Martha Stewart Living, February 2009
Makes 1 1/2 cups.
2 large egg yolks
1/4 cup sugar
2 tablespoons plus 1/2 teaspoon cornstarch
Pinch of salt
1 cup whole milk
1/2 teaspoon pure vanilla extract
Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
Makes about 1 1/4 cups.
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup
Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.