I don’t know what you are doing if you are still home bound but when I bought all those groceries a couple of weeks ago to make post surgery meals I knew if I had flour, sugar, butter, chocolate and some fruits I could bake, bake, bake. And that is what I did.
During this time I also experimented with a couple of recipes I’ve been wanting to try and I knew for a couple of weeks at least after surgery I would not be baking/cooking.
Do you ever wonder how the first bar dessert was made? Maybe someone just got tired of making all those individual cookies and just pressed the dough into a pan and baked it and abracadabra a new dessert.
Well, this dessert came from my daughter; and the recipe came from a co-worker years ago. When I use to cater I could make this, cut into tiny little 1″-1 1/2″ squares (because it is so rich) and freeze and then pull out day of the party to thaw.
This is a great little “bite” to have in your freezer to serve to those friends that pop in for coffee or a cocktail in the afternoon.
Who doesn’t need one more pumpkin recipe for the holidays? When I found this recipe I wasn’t really looking for another cake recipe but decided to give it a try and I took it to craft circle to my expert tasters. I have to omit that I did not try it because I’m still on this diet. But, I got thumbs up from everyone that tried the cake and it was gone long before we broke for lunch.
Now, I wish I had tried the cake. I’ve done this before, on a diet, make something delicious and won’t try it. That’s crazy and I need to change and at least take a bite of the desserts I make.
The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.
Today I was sitting in a dentist chair waiting to have my teeth cleaned. Now, there isn’t a thing in the world I wouldn’t rather be doing at this moment. My least favorite thing to do in life is having my teeth cleaned. Don’t ask me why. I think, mostly, it is the polishing and that little grinder and that gritty stuff they put on your teeth. Years ago when my kids were in the dentist chair, I said to the dentist, “do you use the gritty stuff on them”, the dentist says, “oh, we don’t say gritty to the kids, we say CRUNCHY”.
Well, trying to take my mind off this “crunchy” treatment, I start thinking about the blog and what I could make. Crunchy keeps coming to mind and I know I’m making these Nanaimo (Nah-nye-Moh) bars for the challenge and I want to try and make homemade graham crackers for part of the recipe. So as I sit here, I imagine rolling out the dough, pricking holes in the individual cookies, baking and then pulverising them to make graham cracker crumbs. Ahh, that seems to do the trick because I can almost smell the cookies baking in the oven and before you know it, I’m out of this chair.
I have never heard of this dessert before. The recipe is a classic Canadian dessert recipe that originated in Nanaimo, British Columbia and since the winter olympics are going to be in Vancouver it seems a fitting dessert to try. After making it, I need to find someone to give them to to get them out of the house. This is a no-bake recipe so if you aren’t up to making the graham crackers from scratch, just buy some graham cracker crumbs from your grocery.
The graham crackers were actually fun to make. I think these homemade crackers would make great smores.
For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
For Middle Layer: Cream butter, cream, peanut butter, pudding powder, and icing sugar together well. Beat until light in color. Add the Nutella and swirl a bit with a knife. Do not over mix. Spread over bottom layer.
For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and sprinkle with additional chopped walnuts. Chill until firm. If you have a hard time cutting these, try dipping a knife into very hot water and then cutting. The knife will slide right through the bars.