boston creme

Boston Creme Donuts

refrigerated biscuit dough (8 biscuits)

vegetable oil or other neutral cooking oil

For the filling:

vanilla

heavy cream (or half & half)

For the glaze:

sugar

salt

vanilla extract

milk

Line a baking sheet with parchment paper. Remove and separate biscuits and place them an inch or two apart on the parchment.

Pour the cooking oil into a medium or large pot and heat over medium to medium high heat until the oil reaches a temperature of 350 degrees F.

Carefully lower one or two biscuits into the oil to begin frying.

Cook for 1-2 minutes or until the underside of the donuts are golden brown.

Flip donuts with a fork or pair of tongs and repeat cooking 1-2 minutes on the other side.

Remove donuts and place on a paper-towel lined plate to drain the oil.

Repeat frying one-two donuts at a time until all donuts are cooked.

While the donuts are cooling, make the filling:

In a mixing bowl, combine the pudding mix and heavy cream until smooth and set aside to thicken. It will become very thick!

Next, make the glaze:

In a small, microwave safe bowl, heat the Nutella for about 20 seconds or until softened, but not hot. You should be able to stir it easily with a spoon.

Sift the powdered sugar into a mixing bowl, then add the Nutella, salt, and milk.

Mix with a whisk until smooth and combined.

Fill and top the donuts:

Fit a piping bag with a Bismark tip or cream piping nozzle, and fill the bag with the pudding mixture.nsert the piping tip into one edge of each donut and squeeze gently to fill the donuts with the pudding.

After filling the donuts, gently dip each one into the Nutella glaze and allow the excess to run off.

Set the glazed donuts on your prepared baking sheet and serve immediately.

Boston Cream Pie Cookie Cups will be your new favorite cookie! These soft cookie cups filled with vanilla cream and topped with homemade chocolate ganache are the perfect way to satisfy a sweet tooth.

Boston Cream Pie Cookie Cups

box (15.25 ounce) yellow cake mix

butter (softened)

eggs

(3.4 ounce) instant vanilla pudding

heavy whipping cream (divided)

chocolate chips

Preheat oven to 350F.

Spray a mini muffin pan with non-stick cooking spray; set aside.

In a large mixing bowl, combine the yellow cake mix, butter, and eggs with an electric mixer until it forms a soft dough. Scoop the cookie dough by rounded teaspoons into the greased mini muffin cups (you will need to make a total of 36 evenly sized cookie cups). Do not overfill the muffin cups; they should each be no more than 2/3 full of cookie dough.

Bake the cookie cups at 350F for 9-10 minutes until set. Remove from the oven and cool in the pan for 5 minutes.

Use the end of a wooden spoon or a mini tart shaper to press into the center of each cookie to create a deep indentation where the cream filling will later be added. Run abutter knife around the edges of each cookie to release it from the pan. Cool completely to room temperature on a wire cooling rack.

In a small bowl, combine the milk and instant vanilla pudding mix. Set aside.

In a large mixing bowl, beat 1 cup of the heavy cream with an electric mixer until stiff peaks form. Spoon the vanilla pudding mixture into the whipped cream and beat with the mixer until well combined. Scoop the vanilla cream into a gallon size zip top bag; zip closed and cut one corner off of the bag to create a piping bag.Pipe the cream into the center indentation of each cookie cup.

In a small microwave safe bowl, combine the remaining ¼ cup of heavy whipping cream and the semi-sweet chocolate chips. Microwave for 15 seconds on high; stir well, then microwave again for 15 seconds. Stir the chocolate mixture well until it becomes thick and glossy. Spoon a small amount of the chocolate onto the top of each cookie cup.

Serve the cookie cups immediately or refrigerate for up to three days.

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