Boston Cream Pie Minis

Boston Cream Pie is a great dessert, but take those big flavors and put them into a miniature sized dessert, and you get Boston cream pie minis…desserts that are perfect for one person!

Mother Nature <3’s me. Hates the rest of the east coast today but <3’s me. Its overcast, not a billion degrees, and generally speaking a nice day. Do I feel like an ass for writing this as the weather is only due to a hurricane somewhere off of the east coast, yep. But today is my kind of weather. I’ll just sit back, enjoy this weather and wait to be smitten by the Mother Nature for being a big jerk-face.

I hope the weather is somewhat like this again tomorrow as I will be helping out my boyfriends mom at an outdoor art festival. I’m excited for the change of environment for the day and can’t wait to see what some of the other vendors offer. Not to mention, take my new camera lens for a spin on something other then food (poor thing probably thinks I’m a boring date and we just started to get to know one another). If I post no pictures from the event, well, I guess you’ll know how the camera lens and I worked out.

Boston Cream Pie Minis

recipe from kraftfoods.com

(yeah, I know…. but it was quick and easy and looked good)

Ingredients:

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 cup cold milk
• 1-1/2 cups thawed COOL WHIP Whipped Topping, divided
• 4 squares BAKER’S Semi-Sweet Chocolate

Preparation:

HEAT oven to 350ºF.

PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely.

BEAT pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Stir 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.

MICROWAVE remaining 1 cup COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. Spread onto cupcakes. Refrigerate 15 min. before serving. Refrigerate leftovers.

If you are wondering where the heck the aprons went to – don’t worry, they are still around. I have a pile of fabric and a list of projects and will return to working on them shortly.

We have been painting the house and I don’t want to pull more out while things are in a state of disarray. 2 walls left in the living room and then the big project starts – the kitchen…. >.<

I really really really want to get the kitchen done. But first, I need another serving of mini-sized Boston cream pie.