Nanaimo Bars
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.
saucy's sprinkles (bloggedy blog blog): happy thanksgiving
More than a few readers suggested that Saucy try to make the infamous turkey cupcakes from What's Up, Cupcake for Thanksgiving. Remember, it's Thanksgiving in Canada this weekend. Saucy decided to give them a whirl. They are, after all, super cute. Super very cute. Seriously... tiny turkeys on top of a cupcake? Tip one: you can do lots of the prep work ahead of time. Because, super very cute takes a lot of work. Tip two: don't attempt to make more than a dozen of these unless you want to snap, or you have the patience of a Saint which Saucy does not. Tip three: decide how many cupcakes you want to make and do the turkey legs a day or so ahead of time. Tip four: the cookbook says to warm the caramel for five seconds to make it pliable, but in fact it took about twenty seconds in Saucy's microwave and the caramels were nice and fresh before she started, so again, you do the math based on the freshness of your caramels and the power of your microwave. ... like so!
Drunken Irish Stew
It’s freezing here in Phoenix! I woke up this morning and it was 40 degrees! I didn’t know what to do with myself; I can barely get out of bed! It’s nice, though, being able to wear my coats and boots without feeling like a complete idiot. Your ingredients. Cut up your meat. Heat some olive oil in a large pot and then brown the meat in the pot. Add in the crushed garlic and stir until fragrant, just another minute or two. Add the beef stock, the red wine, the Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves. Bring everything to a boil. Reduce the heat to low, cover, and simmer for one hour. While the stew simmers, chop up all of your vegetables. Melt the butter in another large pot. Add the vegetables to the pot. Cook until the vegetables are golden, about 15 minutes. Add the cooked vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 30 to 40 minutes. Serve and enjoy! Drunken Irish Stew Author: The Crepes of Wrath Cook time: Total time:
Warm Toasted Marshmallow S'more Bars
hula animal rescue
White Chocolate Dark Chocolate Raspberry Tart | Rawmazing Raw Food
Years ago, one of my family’s favorite desserts was a white chocolate, raspberry, chocolate tart. I have been thinking about it lately and decided that I was going to make a raw version to bring to the 4th of July celebration at my friend Kim’s house. I was the only raw food person there but I sure wasn’t the only person who loved the dessert. It was a huge success. If you want a light crust, like in the picture, you will have to peel the almonds. This is actually very easy once they have been soaked. White Chocolate Dark Chocolate Raspberry Tart Crust: 1 cup almonds, soaked 6 hours, drained and peeled1/4 cup coconut oil, melted 1. 2. 3. 4. Filling: 2 cups cashews, soaked at least 6 hours, drained1/3 cup agave nectar1/2 cup cacao butter, melted1/3 cup coconut oil, melted1 teaspoon vanilla2 pints raspberries 1. 2. 3. 4. 5. 6. Top with layer of Chocolate Ganache Chocolate Ganache recipe here: Chocolate Ganache Other similar recipes can be found here: Desserts
what goes into making chocolate bowls
Leave it up to me to mess up every recipe in the world... but on the flipside, by experiencing everything that goes wrong, I end up learning the most.I had seen these bowls from Stephanie's Kitchen, and decided it was a fantastic idea for my food independent study. ingredients: chocolate, and balloons! first, a giant bar of chocolate all the way from taiwan! (i actually tried to pipe pretty lacy chocolate bowls first, but uh, that completely failed so i moved on. plus i don't like that pink fake chocolate.) balloons! tip number 2, after you have melted your chocolate in a double broiler and poured it into a bowl for dipping, let it cool before you dip your balloons. because although you are really excited to dip them and set them down like this... five seconds later you shall hear a POP and you (as well as your kitchen) will be covered in chocolate because apparently latex doesn't like heat. edit: thanks to a lovely comment, there is a reason that makes more sense!
That’s the Best Frosting I’ve Ever Had
Bake your favorite chocolate cake and let it cool. In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. While the mixture is cooling, cream the butter and sugar together until light and fluffy. Grab a spoon and taste this wonderful goodness. Cut yourself a piece and put it on a pretty plate.
