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Spring is in the Air?

Wednesday, April 10th, 2013
I'm a proud Midwestern girl. If you also live in flyover country, or have seen a weather forecast for mid-America the past month, you must be wondering what happened to our spring? I could not be more exhausted by my winter wardrobe, my high monthly heating bill, and the comfort food my body still craves, even though the calendar says winter is over! I have been daydreaming of vacations and longing for the days of spring breaks past.
 
Even if the weather won’t cooperate, though, I'm forcing my stomach to move into spring. I want fresh fruit, BBQ on the charcoal grill and, most of all, Boston cream pie. My recipe for Boston cream pie is the perfect spring dessert for the baker-on-the-go. It's a semi-homemade dessert that can be made quickly and affordably but looks like it came from the bakery. Creamy custard mix is sandwiched between fluffy cake layers and topped with a decadent chocolate sauce. If I can't have my fresh fruit and BBQ yet, I can at least bake myself a Boston cream pie.
 
Sharing this recipe also gives me the chance to recognize one of my dear friends. As you know, I see baking as a way to help form and maintain friendships and bonds with other people and patients. Nothing brings a smile to someone's face like remembering the cupcake you made for them on their birthday or the time you gave them a warm chocolate chip cookie. As my friend and Boston native Rebecca prepares to run her first marathon—the Boston Marathon!—I want to encourage her to find her passion on the road just as I have in the kitchen. I can only hope that after those 26-plus miles, she will take the time to enjoy a well-deserved treat—an amazing piece of Boston cream pie.



 
Boston Cream Pie
 
Ingredients
For the cake:
  • 1 yellow cake mix (and ingredients called for on the package)
Filling:
  • 1 cup cold skim milk
  • 1 (3.4 ounce) package instant vanilla pudding (sugar-free variety can be used if you prefer)
  • 1 1/2 cups Cool Whip (lite or fat-free variety can be used if you prefer)
Chocolate Glaze:
  • 2 squares unsweetened baking chocolate, coarsely chopped
  • 2 tablespoons unsalted butter
  • 1 1/2 cups powdered sugar
  • 4 tablespoons skim milk
Instructions
  1. Preheat oven and prepare cake mix according to package directions. Line 2 9-inch round pans with parchment paper or spray thoroughly with cooking spray. Bake cake according to package directions, until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.
  2. Beat 1 cup of skim milk and pudding with a whisk for 2 minutes. Gently fold in Cool Whip. Let stand 5 minutes. Stack cake layers on serving plate, spreading pudding mixture between layers.
  3. For the glaze: Microwave chocolate and butter on high for 1 minute in a small microwave-safe bowl. Stir until chocolate is melted. Add powdered sugar and skim milk; mix well until smooth. Spread or pour over the top of the cake immediately, letting drip down the sides. Refrigerate at least 1 hour before serving.
Blog Info
Jill Drury, Pharmacist and Cook
Blog Description
In this blog, Jill Drury, a clinical pharmacy specialist based in Chicago, Illinois, will talk about her passions—pharmacy and cooking, and how she has managed to blend the two. She will provide insights on compounding, along with recipes for healthy dishes, and will relate stories from her experiences.
Author Bio
By day, Jill Drury works as a clinical pharmacy specialist in Chicago during the week and as a clinical staff pharmacist at a retail pharmacy on the weekends. By night, she is a cook, mixing up recipes and sharing the results with her coworkers. Whether she's in the laboratory or the kitchen, Drury spends the bulk of her time measuring, grinding, and pouring to create a better finished product.

Drury earned her Doctor of Pharmacy from Midwestern University College of Pharmacy in 2007. She has done numerous presentations and consults for several pharmaceutical companies. She has won top honors at the Wisconsin State Fair for her jam, and has a Facebook page (http://www.facebook.com/pages/Jack-Jills-Laboratory/117372888279326?ref=ts) dedicated to baking.

Drury has found that the skills she utilizes behind the pharmacy counter can be applied to the stove top, and that both require a generous helping of patience and precision. Stay tuned to learn more!

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