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Boston Cream Pie

Winter has taken hold with a vengeance. The temperature has plummeted to 16 degrees for the high and there’s a foot of snow everywhere. What better to do than bake something I’ve never tried before, like Boston Cream Pie!

Boston Cream Pie Poster

 

Boston Cream Pie Ingredients:

  • Custard Filling:
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 large egg plus 3 egg yolks
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • Cake:
  • 1/4 cup (1/2 stick) salted butter
  • 2/3 cup sugar
  • 1 large egg
  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • Chocolate Ganache:
  • 1 cup heavy cream
  • ( 8 ounces) semisweet baking chocolate

There are so many versions of this recipe from very easy to complicated. I chose the easy route and here’s how you create this delectable delight. Assemblage is easy. Just make each part in order listed then put them all together. Remember to allow the eggs and butter to come to room temperature before you begin.

Boston  Cream  Pie

 

 

First make the custard cream filling by mixing in a saucepan the first three ingredients of the custard filling, using a whisk. Add an egg into dry ingredients and mix well. Separate three eggs and save the yolks. Add the yolks to your mixture along with the milk. Whisk everything together and cook over medium heat stirring constantly, for around 12 minutes, until thickened.

 

 

Remove saucepan from heat and add vanilla. Pour custard into a dish and cover with plastic wrap, making sure to make contact with the custard. This prevents a skin from forming on the custard. Place in fridge and chill for two hours.

 

While the custard is chilling, bake the cake. Prepare a 9” cake pan with an oil and flour coating on the pan. I also like to use parchment paper on the bottom of the pan. You simply lay a piece of parchment paper the size of your cake pan on the counter, then place cake pan on top. Score the parchment around the bottom of the cake pan with a knife or pair of scissors and then cut out your circle. Place the circle of parchment paper on the bottom of the cake pan. This makes it so easy to remove the cake from the pan after it’s finished baking.

Gather all ingredients and in order listed, start by creaming the butter and sugar in a stand mixer or by using a hand mixer. Mix the butter and sugar until light and fluffy. Add the egg and mix well. Sift the dry ingredients into a separate bowl. Add into the creamed butter and sugar mixture a little at a time alternately with the milk until all ingredients are mixed well.

 

Using a spatula place the cake batter into the prepared cake pan and bake at 350 for 30 to 35 minutes. Check at 30 minutes with a toothpick or knife edge by inserting into the center of the cake. If it comes out clean, the cake is done.

Cool for ten minutes then turn out onto a wire rack to cool. Peel off the parchment paper from the bottom of the cake. Allow to cool completely then slice the cake in half. Wrap the halves in plastic wrap and freeze for thirty minutes. This makes it easier to assemble the cake.

 

Just before you are ready to remove the cake from the freezer, make the chocolate ganache. Heat the cream in a saucepan on low to medium heat until boiling, stirring constantly. Once the cream comes to a boil remove from heat and add the chocolate. Stir the mixture until the chocolate is melted. The mixture will darken and look glossy. 

Now it’s time to assemble. Remove the cake from the freezer and place the top layer on a plate with the cut side up. Add the cream custard to the cake and smooth with an offset spatula. Now add the other half of the cake on top of the custard layer with the cake cut side down and press a little. You now have a cake sandwich! Using an offset spatula go around the sides of this cake a clean up any custard that has oozed out.

Make sure your Ganache is still warm and if not, heat it up a little to make it smooth enough to pour. Don’t go too far or the chocolate will break and you’ll have oil coming out of the chocolate. If that should happen, you’ll need to discard it and make a new batch.


Pour the Ganache over the top of the cake and allow it to drizzle down the side of the cake. Do not use a spatula to spread the ganache! You can use an offset spatula on the sides of the cake to help cover where cake is showing through, but not on the top.

Once you have finished pouring all the ganache place the cake in the fridge and cool for two to three hours before serving. The ganache will harden and turn shiny.

 

Why is this cake called a pie? Because back in the day when this delectable delight was created, pie tins and cake pans were used interchangeably. Yankee Magazine explains the reason for the name here.

Store any leftovers in fridge. Enjoy!

Much Love ~ Rhonda

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January “White” SALE!

January White sale is on now, as this is the month for sales! First created in 1878 by John Wanamaker as a way to clear out the merchandise from his department store, white sales have now become popular for sales on linens. But I’m not selling linens, you say! Well, that’s okay, I’m still having a White sale to clear out the way for new paintings to come.

Select oil paintings are discounted for the entire month of January! If you missed out on the Black Friday Sales, here’s your chance to pick up an original one of a kind oil painting, in small sizes. Also, did you know you can make payments on any purchase? Read about it HERE.

Small works of art are easily changed in your decor. Create little vignettes along with your other collectibles to add a pop of color and interest. Small paintings can be moved from room to room, displayed in a bookcase, on a sofa table, or on a desk.

Collector's Art Wall

Create a wall with a theme and add small paintings in a grouping. And remember to look at your art every day! Art can help us to destress and bring beauty to our inside spaces.

Sailboat Vignette

The January White sale will last until the end of January so you have plenty of time to pick something up. Don’t forget Valentine’s Day is around the corner! How about a Red Rose oil painting for your sweetie? A painting will last longer than a bouquet!

Red Rose painting

Complimentary Gift Wrapping comes with every purchase and if you are a U.S. resident, enjoy FREE shipping!  I hope you find something you love and will become a part of your fine art collection.

Until we meet again ~ Rhonda

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2019 Year in Review

The 2019 Year in Review is a little montage video of last year’s epic highlights.  I can’t believe it’s the start of a new decade!  2019 flew by, don’t you agree?

I didn’t get as much painting done as I would have liked. This coming year I am making myself a goal to do way more Plein air painting.  It’s not a New Year’s Resolution per se, but a small goal I’d like to complete. I tend to allow other things in life to take away from my painting time. I’m sure if you are an artist, you can relate.

This video, “2019 Year in Review”, brings back so many fond memories and I’m hoping to create many more this new year!

 

Here are some of the images from the video you weren’t able to fully see:

Serenity on the River oil painting

Pinecone

Duckworth boat oil painting

 

White Lily oil painting

 

I hope you had a wonderful New Year Celebration! Until we meet again – Cheers!  ~Rhonda

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Happy New Year!

Happy New Years!
Welcome 2020!

Happy New Year! May you all be safe and well in the New Year! Here’s to a new decade! Many Blessings! ~ Rhonda

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Merry Christmas and Happy New Year

Merry Christmas Deer

The studio will be closed until the New Year. Merry Christmas and Happy New Year to all! Thank you for your support in my artistic journey.

Until we meet again, much love, joy, and peace! ~ Rhonda

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Christmas Deer Mugs now available!

Christmas Deer Mugs in Red or Green created from my Christmas artwork, are perfect for coffee, tea or yummy hot cocoa!

Collect them all for your special holiday occasions. These cute 11 oz Christmas Deer Mugs make great last-minute gifts or stocking stuffers. Hurry and order now to avoid the rush! Click on the Gift Shop tab in the heading under Ye Old Christmas Shoppe to purchase your mug. Your choice of “Happy Holidays”, “Merry Christmas” or “Ho-Ho-Ho”. Bucky and his little bird friend bring you joy this Christmas season!

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Christmas Tree Ornaments

Hear Ye, Hear Ye, just into my Gift Shop are Pewter Snowflake shaped tree ornaments! These sweet little ornaments measure 3″x3″ and are created from my Christmas collection of oil paintings. They arrive gift boxed and ready to hang or give to that someone special.

Teddy Bears Tree Ornament

Christmas Teddy Bears Tree ornament is so cute! Who doesn’t love Teddy Bears? A boy Teddy and a girl Teddy send their message of Christmas love and friendship!

Candy Tree Ornament

Christmas CandiesTree Ornament is sure to be a favorite family keepsake.


Christmas Teddy-Bears decor

Do I sound like a commercial? I apologize, but I’m so excited to bring new merch to my site! My Christmas oil paintings are part of my private collection, and I’m happy to be able to share them with you in this way. Check out the Gift Shop for more ornaments.

Stay tuned, new merch coming soon!

Until we meet again, much love ~ Rhonda

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Enter to win a Gift Basket!

Enter to Win a Gift Badket

Enter to win a gift basket filled with all sorts of little goodies including a mini original oil painting! Become a TMS member and your name is automatically entered into the drawing.

Drawing is held every year on Dec. 1. The winner will be notified via email.

Click the TMS members tab above for more info. * Restrictions apply.

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How to make candied Butternut Squash

How to make candied Butternut Squash

Who doesn’t love candy? Add that sweet goodness to a vegetable and yumminess is born! How does one make Candied Butternut Squash? Read on and grab the recipe. Your family will love this delicious side dish. It’s almost a meal in itself.


Butternut Squash

This summer I grew Butternut Squash and although the yield wasn’t as high as I’d hoped, there was still enough squash to have a small stash for winter.


Here’s your grocery list for the recipe:

  • Butternut or Acorn Squash – (one squash makes two servings)
  • Cinnamon
  • Nutmeg
  • Cloves or Allspice
  • Brown Sugar
  • Salt
  • Butter
  • Bacon

How to make Candied Butternut Squash;

Wash the squash then cut in half. You will need one half per person depending on the size of the squash. Place in a shallow baking dish lined with foil. The foil makes for easy cleanup.

Butternut Squash cut in half
Seeds removed from squash

Scoop out all the seeds and membranes using a spoon and discard.

Add butter to squash

Next, you will add some pats of butter then sprinkle cinnamon generously over the butter and squash.


Continue on with the rest of your spices, sprinkling nutmeg, cloves or allspice, and a bit of salt. I don’t use measuring spoons for this recipe, so I can’t give exact measurements. Use your eyes and your senses to decide how much to use of each ingredient. A hint of caution here, cloves and allspice are very powerful so don’t go overboard.


Add bacon and brown sugar to squash

Now you are ready for the best part of the entire dish; the bacon and brown sugar!


Assemblage:

Lay as many strips of bacon over the squash as you desire. We like two pieces per slice of squash because we Love bacon! Make sure the bacon doesn’t fall down into the squash or it won’t crisp in the oven, because it will be lying in bacon and butter juices.

Lastly, sprinkle brown sugar liberally atop the bacon. It’s the brown sugar that makes the bacon and the squash taste like candy. If you prefer, you can use maple syrup instead of brown sugar.

Place the dish in a preheated 375-degree oven and bake, uncovered, for one hour. If you have a convection oven, keep an eye on your squash towards the last 15 minutes of baking, as this is the time when the bacon can become a bit too crispy because of the sugar. If your squash isn’t quite fork tender 45 minutes into baking but your bacon is overdone, simply cover with foil and lower the oven to 350 degrees.


Prepare for a feast;

Candied Butternut Squash

When your squash is finished cooking you can discard the fat built up in the hole of the squash, or if you like, you can mix it all in. I prefer to dump mine out so I don’t have all that fat in my diet. My husband loves butter and bacon grease, so he mixes his in with the squash. I know!


Final Thoughts:

Your family will love this dish because of the sweetness of the brown sugar, and the natural sweetness of the squash. It’s almost like eating warmed pumpkin pie or eating candy for dinner! I serve this dish with beef, such as Ribeye, or Tri-Tip. Candied Butternut Squash is almost a meal in itself so you don’t really need any more food to complete your dinner except maybe a nice glass of red wine.

Candied Butternut Squash is a perfect side dish for these wonderful Fall days. It would also make a perfect accompaniment to your Thanksgiving dinner. I hope you give this recipe a try!

Until we meet again, much Love! ~Rhonda