Other than my short stint as a resident of New York City, I've never lived in a city with a "signature" food. I'm talking about claim-to-fame level: cheese steaks from Philadelphia, coffee from Seattle, Hatch chiles from New Mexico. These Nanaimo Bars are the ultimate signature food, from beautiful Nanaimo, British Columbia on Vancouver Island in Canada. Nanaimo bars are a rich, decadent, 3-layer, no-bake treat. These bars are ubiquitous in Canada. Nanaimo BarsAdapted from The City of NanaimoPrintable RecipeMakes ~50 bars Bottom Layer½ cup (1 stick) unsalted butter¼ cup sugar5 tbsp. cocoa powder1 egg, beaten1 ¼ cups graham cracker crumbs½ c. finely chopped almonds1 cup coconut½ c. Melt first 3 ingredients in top of double boiler. Middle Layer½ cup (1 stick) unsalted butter, at room temperature2 Tbsp. and 2 Tsp. half-and-half2 Tbsp. vanilla custard powder or powdered vanilla pudding mix2 cups powdered sugar Cream butter, cream, custard powder, and icing sugar together well.
Strawberry & Chocolate NachosI’ve said it once and I’ll say it again: sometimes the best creations are the ones you don’t set out to create! This might be my new favorite thing. It’s the perfect easy, throw-together, family style dessert for summer. I did a local tv segment this week and made my Baked Cinnamon Chips and Fruit Salsa. When I got home I had a bag full of cinnamon chips left over and started snacking. Then my boys walked in from the back yard with handfuls of strawberries from our garden and I started thinking about how chocolate covered strawberries sounded so good right then because my first thought when I see any sort of food product is how it would taste covered in chocolate. So I chopped up those berries and let them sit in a spoonful of sugar for a bit. Then I sprinkled them all over those crispy cinnamon-sugar coated chips. I grabbed some chocolate chips, and ate a few. Adding just a touch of vegetable oil or shortening to your chocolate makes it nice and smooth for drizzling. Holy Frijoles.
BaklavaI wish I could tell you I was a ballerina or, at least, I wish I could tell you I used to be a ballerina. However, I cannot lie to all of you. I was born with neither grace nor the self-restraint to live for an extended period of time on nothing but birdseed and feathers. Despite many years of ballet lessons, I remain the same lumbering girl I always was. It’s too bad, really. I actually dreamed of being a ballerina. Part of me remains convinced, despite the above evidence to the contrary, I could have been successful were it not for my mother. Yes. My mother. Isn’t it always this way? In this case, however, I think I might be right. And, when I say love, I am only mildly sarcastic. Up to now, however, I did not dare attempt making baklava from scratch. It wasn’t until last week that I finally mustered the courage to attempt this treat at home. Flakey on top and soft in the middle and oozing with nutty sweetness, this baklava is the baklava of my youth. Thanks, Mom. Baklava
Cooks.com - Recipe Search and MoreMake Your Own Rock CandyThroughout my scholarly career, there were two things I was never any good at. Science and art. Fine, three things. My point is, this post is all about two things I’m horrible at. You see, I had a really bright idea to make our own rock candy for the wedding. But please know you have to be incredibly patient to make rock candy. The process is simple. Homemade Rock Candy (makes 2 rock candies):Print the instructions! 2 Wood skewers or threads2 glass jars2 C water3.5 C sugarFood coloring If you can, prepare your skewer (or thread) a day ahead of time. You should also prepare your jars before starting the process. When you’re ready to make your rock candy, start by bringing the 2 cpus of water to boil. Add your sugar in cup by cup, stirring and letting each cup dissolve before adding in another. Continue until all 3.5 cups of sugar have absorbed. See how much fun I’m having? Now, here’s where all the various sets of instructions I read varied. So, I did that. He opted for blue. Mine? Dang.
Muddy BuddiesI LOVE LOVE LOVE when some of the most yummiest treats are also the most easiest to make. Ten years ago my friend Nancy gave each woman in our small group a beautifully packaged container of Puppy Chow aka Muddy Buddies. This was the first time I had ever had this “crazy good” treat. **DISCLAIMER** Although this recipe is called “Puppy Chow” it’s not for doggie consumption – since chocolate is poisonous for dogs. Puppy Chow Recipe – Muddy Buddies Author: Savory Sweet Life Recipe type: Appetizer Prep time: Cook time: Total time: Serves: 9 cups 9 cups Combination of Corn, Rice, and Wheat Cereal squares (Chex) *For gluten-free, omit the wheat chex.1 cup chocolate chips½ cup creamy peanut butter¼ cup butter2 teaspoon vanilla *make sure to check vanilla for gluten-free1½ cups powdered sugar2 1-gallon ziplock bags Place cereal in a large bowl and set aside. *Several people have asked me where I got my snow flake pails I used to package these.
Medieval CookeryPumpkin Chocolate Chip Cookie PieI made you a pie. Well, okay… I made you the filling of a pie. I bought the crust. I don’t do crusts. Remember when I tried? Yeah… not happening. But I made croissants so that makes up for it. Way back when I shared a chocolate chip cookie pie that I found on a yellowed scrap of newspaper in my mom’s recipe box… and it literally tasted like a giant chocolate chip cookie. I’ve only made it once since then because if it’s made, it’s eaten. By me. All of it. Just try it. So… I made the pie with pumpkin. I woke up on Sunday morning with one thought in my mind: pumpkin chocolate chip cookie pie. Alright, I sorta do. See, for the last four weeks I’ve been trying to perfect a seriously CHEWY pumpkin chocolate chip cookie. I’m probably the reason for the pumpkin shortage because, um… I think I’ve gone through at least 10 cans trying to perfect these stupid chewy cookies. I’m convinced waking up with pumpkin cookie pie on the brain was the universe’s way of telling me to lay off the cookies. Print Save
Café Au Lait PuddingYesterday I read Ree’s list of Ten Important Things About Blogging and one of the things she recommended was to tell people who visit and read your blog that you love them.So I figured our relationship had gotten to that point where I should tell you. And though it feels a bit awkward to be the first to say it–I don’t care. Sometimes you gotta be the first to say it, ya know?
Frozen Butterbeer for the Deathly Hallows Premiere – Cook Like a ChampionThere’s something you might not know about me. I’m a huge fan of the Harry Potter books and movies. I wasn’t always, but once I watched one movie, I was hooked. I was devastated when I found out Eric and I were moving away from Orlando before Wizarding World of Harry Potter opened at Universal’s Islands of Adventure. Luckily, we were able to fly back over the summer and use our season passes one last time. Butterbeer, for those who don’t know, is a favorite drink of young witches and wizards. Looking for more Harry Potter recipes to celebrate the premiere of Deathly Hallows this week? Frozen Butterbeer for the Deathly Hallows Premiere Ingredients For the butterbeer: 1½ cups cream soda 6 tablespoons butterscotch schnapps 2 cups ice For the foamy topping: 6 tablespoons heavy cream 1 tablespoon butterscotch schnapps Directions Combine cream soda, schnapps and ice in a blender. In a small bowl, combine heavy cream and schnapps. Source Cook Like a Champion original