You'll never believe how simple it is to transform three store-bought ingredients into the richest, creamiest personal Boston Cream Pies of all time! Just follow the simple steps below.

Video of the Day

Things You\’ll Need

• 1 package yellow cake mix (plus ingredients called for: eggs, oil, water, etc.)

• 1 16-ounce can chocolate frosting

• 1 instant vanilla pudding mix

• 2 cups whipping cream

Step 1: Bake cupcakes

Prepare your yellow cupcake mix, per instructions on the box.

Fill greased cupcake pans three-quarters full and bake at 350 degrees F for 18 minutes.

Step 2: Prepare custard filling

Substitute whipping cream for milk and whip your instant pudding mix for 2 minutes.

Tip

For a flavor boost, add a teaspoon of pure vanilla extract to your custard mix.

Step 3: Fill cupcakes

Allow cupcakes to cool, approximately 30 minutes. Cut horizontally and use a pastry bag or tool to pipe a thick layer of vanilla custard filling.

Step 4: Apply ganache

To make an instant ganache, simply scoop a can of store-bought chocolate frosting into a microwave-safe bowl and microwave in 10-second intervals until it's just soft.

Use a spoon to ladle a bit of chocolate on top and allow to set for about 10 minutes before assembling.

Tip

Making ganache from scratch is also very easy! Just pour 1 cup of very warm heavy cream over 8 ounces of semi-sweet chocolate in a large, heat-proof bowl and stir.

Tip

If your frosting gets too runny, just pop it in the fridge for about 10 minutes to let it firm up.

Step 5: Assemble

Place a glazed top on each bottom with a thick layer of cream in between. Store in a covered container and refrigerate.

Infusing sugar is a fun way to transform a simple cup of sugar into a new and exciting pantry item. Infused sugars take little to no effort to make, and creating them at home is much cheaper than buying it in the stores. These sugars can be used in a variety of applications, like baked goods, cocktails, or even as a way to sweeten drinks like coffee or tea.

Finished sugars Image Credit: Kristan Raines

Video of the Day

Vanilla Bean Infused Sugar

Things You\’ll Need

• 1 medium bowl

• 1 cup granulated sugar

• 1 vanilla bean

• 1 medium sealable jar

• Knife

Step 1

Split the vanilla bean in half lengthwise and scrape it with the back of a knife to remove its seeds.

Remove vanilla bean seets Image Credit: Kristan Raines

Step 2

Add the sugar to a medium bowl, then add the vanilla bean seeds. Using a fork, mash the vanilla bean seeds into the sugar until fully incorporated.

Mixing in vanilla bean Image Credit: Kristan Raines

Tip

Try to incorporate the seeds into the sugar as much as possible, although a few clumps of seeds will likely remain.

Step 3

Add the sugar to a sealable jar. Cut the vanilla bean pod as needed to fit in the jar and add to the sugar. Seal the jar and shake it a few times to mix everything around. Store until ready to use.

Step 3 Image Credit: Kristan Raines

Tip

If possible, let the vanilla bean infuse in the sugar for at least a 1-2 weeks before using for the first time.

Citrus Infused Sugar

Things You\’ll Need

• 1 medium bowl

• 1 cup granulated sugar

• 1 large orange, preferably organic

• 1 large lemon, preferably organic

• 1 medium, sealable jar

• Microplane zester

Step 1

Add the sugar to a medium-sized bowl. With a zester, zest both the orange and the lemon directly over the sugar.

Add citrus zest to sugar Image Credit: Kristan Raines

Tip

When zesting, make sure to only zest the skin and not any of the white pith.

Step 2

Whisk the orange and lemon zest into the sugar until incorporated and fragrant.

Whisking sugar Image Credit: Kristan Raines

Step 3

Add the sugar to a sealable jar. Seal the jar and shake it a few times to mix everything around. Store until ready to use.

Finished sugar Image Credit: Kristan Raines

Tip

Sugar will keep for up to two weeks.

In the United States, deep-fried Oreos are a popular treat at state fairs. Why wait for the next local event to enjoy the tasty snack? Thanks to this simplified recipe, you can indulge in fresh deep-fried Oreos in the comfort of your own home. You can even experiment with different Oreo flavors for a unique and personalized treat.

Video of the Day

Things You\’ll Need

• 2 (8-ounce) cans refrigerated crescent roll dough

• 16 double-stuffed Oreos

• Vegetable oil

• Powdered sugar (optional)

Tip

This recipe yields 16 deep-fried Oreos. For a smaller batch, use one 8-ounce can of crescent roll dough and eight Oreos.

Step 1

Roll out the crescent dough on a sheet of parchment paper. Cut along the perforated lines with a pizza cutter or knife.

Step 2

Place one Oreo in the center of each dough triangle.

Step 3

Fold up the corners of the dough, enclosing the Oreo.

Step 4

Press and pinch the dough to close the seams. Make sure the Oreo is fully wrapped.

Step 5

Repeat with the remaining Oreos and dough.

Step 6

In a medium-sized skillet over medium-high heat, warm about 1 inch of vegetable oil. It should be deep enough to cook half the thickness of one wrapped Oreo.

Add a few Oreos to the skillet, making sure they don't touch. Fry for 2 to 3 minutes until golden brown. Using tongs, flip the Oreos and fry for another 2 minutes.

Tip

Before frying the Oreos, test the oil to make sure it's hot enough. To do this, add one wrapped Oreo and fry it according to these directions. Break it open and check the dough inside. If it's fully cooked, the oil is ready.

Step 7

Transfer the cooked Oreos to a plate lined with a paper towel. Fry the remaining Oreos in batches, adding more oil as necessary.

Step 8

Dust the fried Oreos with powdered sugar if you'd like. Enjoy immediately, as they taste best freshly cooked.

If you have leftovers, store them in an airtight container at room temperature for up to three days. They'll become less crispy over time, but they'll still taste great once they are reheated.

These cupcakes are epic. They taste like doughnuts and pancakes and everything that's good in the world. With a simple one-bowl cupcake recipe and the world's most delicious frosting, they might be the fastest way to make everyone at the party happy.

Things You\’ll Need

• 2 ½ cups all purpose flour

• 2 cups sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• ½ teaspoon cinnamon

• ½ ground nutmeg

• 1 cup milk

• 1 cup water

• ½ cup vegetable oil

• 2 teaspoons vanilla extract, divided

• 2 large eggs

• 1 cup butter, softened

• ½ cup maple syrup

• 6 strips bacon, cooked and chopped

Step 1: Combine the Dry Ingredients

In a mixing bowl, stir together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg and salt.

Step 2: Stir in the Wet Ingredients

Add the milk, water, oil, 1 teaspoon vanilla extract and eggs. Stir to combine.

Step 3: Bake

Add cupcake papers to a muffin tin and fill 2/3 full. Bake at 350°F for 18-22 minutes or until lightly golden brown on top.

Step 4: Beat the Frosting Ingredients

Add the butter to a stand mixer and beat until light and fluffy.

Add the powdered sugar and beat until light and fluffy.

Beat in the maple syrup and remaining vanilla until well combined.

Step 5: Frost & Serve

Frost the cupcakes and sprinkle with bacon bits. Enjoy!

Nothing tastes better on a hot day than an icy fruit popsicle, and this bright recipe is as delicious as they come. Made with peeled raw mangoes that are mixed with cool mint, spicy ginger and sweet limes — plus a pinch of cumin seeds for an unexpected finish — these popsicles are healthy and refreshing treats that are perfect for the dog days of summer. Freeze a batch on a cool night in anticipation of a sweltering afternoon by the pool, and everyone with a stick in hand will be grateful for your quick thinking. Just be sure to grab one for yourself, too!

Video of the Day

Things You\’ll Need

• 1 3/4 pounds raw mango (about 7 medium-sized mangoes)

• 1/2 cup mint leaves

• 1 1/2 teaspoon cumin seeds

• 1 teaspoon Himalayan pink salt

• 1/3 cup sugar

• 1/2 inch ginger, roughly chopped

• 1 lime, zested

• 2 cups water

Step 1: Prep and Cook the Mangoes

Start by washing the mangoes well. Next, peel the skin with a vegetable peeler and then chop around the pits. Add the pulp and pits to a medium-sized pot with about 2 cups of water to cover the fruit. Cook on "high" heat until the mixture is boiling. Finally, reduce the flame to "medium-low" and cover the pot. Wait until the fruit is cooked through, or around 15 minutes.

Step 2: Blend the Other Ingredients Together

In the meantime, dry-roast about half of the cumin seeds in a pan, until they're fragrant. Keep moving the seeds around to prevent burning. Let the mixture cool completely, and then remove the pulp from the seeds. Discard the seeds. Pour the mixture into a blender with the remaining ingredients and blend everything into a smooth paste.

Step 3: Pour the Mixture into Molds and Freeze

Pour the mixture into popsicle molds and freeze for at least 5 hours, or overnight. When they're frozen, the popsicles are ready to eat!