[FHCx332] National Bavarian Cream Pie Day

TODAY IS NATIONAL BAVARIAN CREAM PIE DAY!

We had some experience with a faux bavarian cream, but we wanted a serious undertaking today. Real bavarian cream is a custard, frequently thickened with gelatin. The regular serving of it is to mold it into a frustum shape and served on its own. But once the Americans get their hands on anything… well, then it just becomes another pastry cream to fill stuff with. Like a pie! We grabbed a recipe from AllRecipes and got to work.

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Pie needs a crust!

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Our ingredients.

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Mix up the sugar, cornstarch, and egg in a mixing bowl.

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Add scalded milk and softened gelatin (couple packs of gelatin and cold water)

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AK got inventive to do this double-boiler system. Big pot has hot water, top pot has the custard mixture.

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Take out the custard pot to let it cool, but mix in 3/4 cup of ice cream while it’s still hot.

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Whip up a bunch of whipped cream.

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Use about 3/4 of the whipped cream to fold in to the pie, saving the rest for the top of the pie.

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The pie, before we let it set.

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Topped with the rest of the whipped cream.

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Tada!

It mostly tasted like cream. Next time maybe we’ll add more vanilla or almond flavor just to see what happens.

This is only the beginning of a tri-pie week when we have National Lemon Creme Pie Day on Tuesday and National Pie Day (wrong) on Thursday. But in the meantime, tomorrow is National French Toast Day!

-SPAK

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[FHCx174] National Onion Rings Day/National Chocolate Éclair Day

Today is good for your heart.

IT’S NATIONAL ONION RINGS DAY AND NATIONAL CHOCOLATE ÉCLAIR DAY!

When faced with the choice of french fries, tots, or onion rings at a place like Blue Door Pub, your likelihood of popping a blood vessel increases tenfold. How can you say no to any one of those things? A bar staple, the onion ring stands up next to its fried buddies very, very well. SP has always wondered why onion rings are so different in different restaurants and here’s the conclusion:

Battered vs. Breaded. That’s it.

Breaded – Hand-coated with bread crumbs and deep fried. Crunchy and makes a fun mess. Often has bigger slices of onions than battered. Examples of Breaded that we love: Red Robin‘s Onion Tower, Tony Roma’s Onion Loaf, Timberlodge Steakhouse‘s Paul Bunyan Onion.

Battered – Battered, frequently with a beer batter and buttermilk, and deep fried. Very crispy. Examples of Battered that we love: Stout’s Pub‘s Onion Rings, George and the Dragon‘s Onion Rings, and The Hat‘s Onion Rings.

While we wish we could celebrate at all of these places today, here’s our sad attempt at eating onion rings:

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Easier to manage and not overdo it.

We’ll have real onion rings again someday.

It’s also chocolate éclair day. If you haven’t had a chocolate éclair in a while, you’ve probably forgotten how amazing they are. It’s like having a cream puff without excessive mess (there’s still a mess) and with chocolate. What’s better? Very little. Profiteroles, we suppose.

Éclair means “flash of lightning” because that is the speed at which you are supposed to eat them! We tried to slow ourselves down for these.

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Everybody talks about how these Target éclairs are amazing. We had to try them.

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Bavarian creme filled

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Peanut butter.

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Yes.

What a glorious day!

Tomorrow is National Pecan Sandy Day.

-SPAK

[FHCx82] World Water Day/National Bavarian Crepes Day

Drink up!

WORLD WATER DAY AND NATIONAL BAVARIAN CREPE DAY ARE TODAY APPARENTLY!

If you do a Google image search of “Bavarian crepe day,” a slew of pictures come up (including one that is just a TV screen that says “DIABETES”…?) The internet sure does seem to insist that Bavarian crepes are a thing, but we had a hard time pinning down what exactly makes a crepe “Bavarian.” When AK asked the single Bavarian person she knows for tips, they had no idea what she was talking about. Wikipedia claims that palatschinken are “Austro-Bavarian,” so we drew some inspiration from that. Ultimately we took a bit of creative license and made a conglomeration of various internet sources.

Since we still don’t have proper crepe-making apparatus, it was time again to turn to the pre-packaged crepe wrappers from our local produce section. We already had homemade jam on hand from some SPamily friends (the same ones we get our honey from! Thanks again, if you’re reading this!) so the only thing left was to make some “Bavarian” cream.

SPom kindly located for us a recipe from the Sprinkled With Jules blog, wherein the blogger admits that this recipe is kind of cheating:

                   “Normally bavarian cream is made with lots of eggs, and involves heating the mixture.                                       Who’s got time for that? No thanks!” – Blog lady who gets us

First, the cream!

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Beaten until stiff peaks form. MAD PROPZ TO LOYAL READER AND FRIEND OF AK, ALI, FOR THE HOUSEWARMING MIXER! Our house is now warm and our un-fatigued arms thank you.

It took several minutes on the highest speed, but it thickened up nicely. Then we added the sugar-free pudding mix and, subsequently, milk.

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The plot, and also the cream, thickens!

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Finished cream. Also pictured: various jams/jellies. This time, we stuck with the red currant.

And now, assembly! We had different philosophies on this one.

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SP put both jam and cream on the inside and wrapped it into a dessert burrito of sorts.

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AK spread only jam on the inside, rolled it up tightly, and dolloped some cream on top.

Rather delicious.

Oh yeah — it’s Water Day, too!

SP is experiencing stomach buggyness again, which undoubtedly means AK is next, so water is currently even more important to us than usual. Drink it plain, put tea in it, mix in your strange powders… whatever it takes! Just drink it!

Also, in the wake of the water problems in Flint, we are extra grateful to have access to potable water. Here’s an article detailing various ways you can help. Or, I suppose you can just donate to the Clean Water Initiative.

We’ll be here tomorrow to celebrate Chip and Dip/Melba Toast!

-SPAK