Whisk Bliss and Me on TV

I got up super early today to share with my local area the great things about Shirley J and their products. It was so fun getting to know all the people on the set. They were so nice and helpful throughout the whole thing.

In this video I am showing how easy it is to make a cheese sauce that can become Mac & Cheese, Broccoli Cheddar Soup, Nacho sauce, Cream of Cheese Soup, and so much more!

Unfortunately I wasn't able to finish the recipe. BUT!!! After we went on you just add cheese and macaroni for Mac & Cheese. Then add your cheese and broccoli for the soup!

Boston Creme Cupcakes

So I found a similar recipe online and thought, why not?

 

I really enjoyed making them because they were super easy and yep, delicious. I am not a huge crème filling fan, but these have changed my mind. They look super hard to make, but they aren't. I hope you enjoy them as much as I do!

Ingredients:
Cake

 3 1/2 c. Shirley J Universal Muffin & Cake Mix(or 1-21 oz box)
1 1/2 c. Water
3 Eggs

Chocolate Glaze

4 oz Semi-Sweet Chocolate, Chopped Fine
1/2 c. Heavy Cream (Not Whipping)
1 tsp Vanilla
Pinch Pinch Salt

Filling

 2 ea. Egg Yolk
1 tsp Vanilla
3/4 c. Shirley J Universal Dessert Creme(or 1-5 oz pouch) 1 3/4 c. Water

Directions:

 Cake:

Mix ingredients on low speed for 30 seconds. Switch to medium speed and blend for 2-3 minutes. Bake in cup cake tins. Remove cake from pans and place on a wire cooling rack . While cake is baking prepare filling below.

Custard filling:

In a sauce pan prepare one batch of dessert crème according to package directions using 1 ¾ c water instead of 2. Begin cooking over medium heat; while whisking vigorously drop egg yolks into pudding mixture. Bring mixture to boil, whisking constantly, add vanilla, stir and cool.

Assembly:

Cut small holes and dig out the middle of the cup cakes so that you have an indentation to put the crème in. Pour cooled custard mixture in each cupcake.

 

Chocolate Glaze:

Heat the chocolate, cream, salt and vanilla in a sauce pan over medium low heat, stirring until melted and smooth, about 2 minutes. Let mixture cool for 10 minutes, stirring occasionally, then carefully pour over the cupcakes. Smooth glaze with icing spatula if needed and allow glaze to drizzle down the sides. Refrigerate for minimum of 30 minutes before serving.