This post featuring my Vegan Pumpkin Parfaits is sponsored by Origin Vanilla.
Hey everyone! I’ve got a perfect recipe for Thanksgiving for you guys today! It’s vegan, and you’d really never know. These babies passed the test with many non-vegan family members, and single serve desserts are perfect this year!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hey guys- it’s about time for more comfort food, right? Bread pudding is something I’ve always wanted to master, but could never quite get right. This recipe is super simple to put together, and it checks all the boxes a great bread pudding!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hey guys! Today I’m giving you a recipe to indulge in the cold weather happening right now. When I was a kid, there was a little bakery near our house, and they sold single servings of chocolate mousse in little plastic deli containers and the day that I have been trying to recreate that for years. While I’m not sure if this one is QUITE as good, it’s a solid second to what I remember!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Blend the chia seeds and cane sugar in a blender until they turn into a powdery consistency.
Now, add the coconut milk and cocoa powder to the blender, blend until smooth.
Pour the chocolate mousse into small serving bowls and place in the refrigerator until thick. Usually for about 2-3 hours.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hey everyone! Happy weekend- FINALLY, amirite?
Today we’re on Boston Cream Pie, and listen, it’s a great recipe. I used to live in Boston- that’s where I went to college- and I have had many a Boston Cream Pie. And here’s the thing- it’s not super easy to make one at home.
The problem is the filling. It’s just not sturdy enough to hold up most cakes, which is why when you buy them they sometimes come with that plastic ring around the outside. And that’s nifty and all, but we’re not about to do it at home. At least not most of us.
So, the goal is to make a very thick custard filling here. You want it to be like the thickest vanilla pudding you’ve ever made, but not in a gross way. Don’t worry, we’ve got other goals too. We still need the cream to be smooth and super flavorful and basically something you’d want to jump right into.
As for the cake, I’m kind of picky. A lot of Boston Cream Pies are made with super light sponge cakes because of the structure issues when it comes to stacking it all up. But sponge cakes are just a bit more chewy, and I think they don’t fit as well with the end product as a classic yellow cake.
So for this recipe, I’m using a classic yellow cake. It’s super easy, tender, and it tastes fantastic. You can find the recipe for the yellow cake here.
As for the ganache, there’s honestly not a lot needed here. I like to make mine a bit more flavorful by adding vanilla extract and salt to the mix, but you can absolutely go without and just use chocolate and cream. The important thing is consistency- you want the ganache to be fairly thick so that it holds up on top of that pretty yellow cake.
And that’s everything you guys! You start with one layer of yellow cake, and pile on that silky, thick, vanilla cream. Gently stack your next layer of cake on top, and smooth out the edges of the cream. Then, pour over your chocolate ganache, and chill the whole thing for a few hours before serving.
MAGIC you guys, I promise.
In a medium saucepan, heat the milk, cream, vanilla, salt, and 1/2 cup of the sugar over medium heat until simmering.
Meanwhile, in a medium bowl, whisk together the remaining 1/4 cup sugar, egg, egg yolks, and cornstarch until smooth. Once the milk mixture is simmering, slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly. Then, pour the entire mixture back into the saucepan and whisk constantly over medium heat until it is very thick, about 5 minutes.
Pour the custard into a heat-safe bowl through a mesh siv to remove any lumps. Cover the custard with plastic wrap placed directly on top of the mixture, and chill for several hours until completely chilled and firm.
Heat the heavy cream in the microwave in a medium bowl until boiling. Stir in the chocolate chips, vanilla, and salt until the chocolate has completely melted and the mixture is thick and smooth.
First, place one of your yellow cake layers on your plate. Then, spoon the cold custard on top of this layer, and smooth out with a knife or spatula until smooth. The layer of custard will be fairly thick, and should reach all the way to the edges of your cake.
Then, gently place the next yellow cake on top, and press gently to adhere it to the custard. Use a spatula to smooth out any custard that starts to bulge out slightly.
Pour your still-warm ganache over the top of the cake, and smooth it out so that it drips down the edges slightly. Chill the entire cake for at least an hour before serving!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hi everyone!
I’ll just be over here stuffing my face with the leftovers of this giant dessert. Seriously, it’s huge. It’s the perfect crowd pleaser. I made this one for a big 4th of July party we went to, and we still get to enjoy leftovers man!
Trifles are layered desserts, and you can pretty much dress them up with whatever you want. Fruit, chocolate, cake, brownies, cream of any kind or flavor- it’s all up for grabs. It’s kind of like a combination of other recipes that we know and love.
This is a fairly classic summer trifle. We’ve got chunks of vanilla pound cake, strawberries, blackberries, vanilla mousse, and whipped cream. I’ve also made banana trifles, which are kind of like a play on banana pudding, and these Oreo Brownie Parfaits, which are basically single-serve trifles.
So, we’re starting with a layer of cubed pound cake. I used this recipe, but baked it in two loaf pans to make it a bit easier to slice into cubes.
Next, the vanilla mousse. We’re doing a shortcut recipe here, find it below.
Comin’ in hot with the berries next. Sliced strawberries, whole blackberries, sprinkled all about.
Top it off with whipped cream, and do it all over again. A few times.
The options are wide open here. I will say, however, that you want to stick with fruit that isn’t too moist or juicy because that’s going to make your cream watery- it’s not a great combo. Otherwise though, any cake, brownies, pudding, fruit, nuts, cookies, whatever your heart desires.
You guys know I’m a big fan of desserts that can be flexible. That’s mostly because I like to go with whatever I have on hand, or whatever looks good at the grocery store. Right now strawberries are where it’s at, so this trifle has a lot of ’em.
The amount of layers that you have, as well as the thickness of cream between, will depend on your trifle dish. I’m using a pretty large dish here, a bit wider than a traditional trifle dish. I would say it served about 20, which is a lot! Serve it at a party, for real you guys. Enjoy!
Cut your pound cake into 1 inch (ish) cubes. Set aside.
In a large bowl, beat together the instant pudding mix, milk, and 2 cups of the heavy cream for several minutes until it becomes thick and fluffy. Set aside.
In another large bowl, beat the remaining 2 cups of heavy cream with the powdered sugar until stiff peaks form. Set aside.
In your trifle dish, layer the ingredients, starting with a layer of pound cake cubes. Then add a layer of the pudding mixture, followed by a layer of the sliced strawberries and whole blackberries. Top that with a layer of whipped cream. Repeat the process until all the ingredients have been used- about 3-4 times.
Chill the trifle, and serve cold. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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