Boston Cream Pie
Plus, 24 Father's Day desserts for dad and the Emmy Dress!
This week’s email is short and sweet because I’ve been in LA to attend the Daytime Emmy Awards. Woot! Although we didn’t bring home the big prize, being at the ceremony was an experience of a lifetime. Here are some highlights . . .
As if that wasn’t grand enough, I also got to visit with my son, Henri, and his fiance, Sarah, who now lives in LA. I win!
I’m on my way home to celebrate Father’s Day with my husband, Graham, and it will be our first with an empty nest. It’s a new world for us. Our boys are off living life to the fullest and we’re rolling around the house with the poodle and a new puppy! ;)
I wanted to send some ideas for celebrating the father figures in your life. Enjoy these 22 recipes + for my paid subscribers there is an exclusive recipe this week: Boston Cream Pie, which is the dessert Graham requested for his special day. This cake is a Dulce de Leche variation of the recipe in Zoë Bakes Cakes. For this version, I made an extra shiny, ultra-chocolatey ganache icing that’s not in the book and may just be my new favorite. I hope you enjoy it too!
xo Zoë
24 Father’s Day Desserts
Father’s Day is a holiday that isn’t tied to any one specific food. A smoky BBQ or a Pizza party, perhaps? It’s just about serving up whatever your dad loves, especially a sweet treat. To help, I’ve put together this guide of Father’s Day desserts for every kind of father figure. From brunch pastries to ice cream to cakes, there’s a recipe for his sweet tooth.
Exclusive Recipe: Boston Cream Pie
It’s a cake with a curious name. These soft buttery cakes were once baked in pie tins, then sandwiched around a thick layer of vanilla pudding and draped in deep, dark chocolate. According to history, the dessert was first created during the 19th century at Boston’s Parker House by the hotel’s French pastry chef, who wanted a cake but only had access to pie tins. It was likely those pie tins that created the confusing name. This story may be a myth since there are other origins for this misnomer of a dessert, but the deliciousness of the cake is no lie; that is why it has endured as an American treasure. I bake this cake in cake pans, so there is no mistaking what it is.