Hi everyone. Yes, yes, I know. It's been almost 5 whole months since I posted. It's unforgivable really. But you see, the reason I started this blog in the first place was because my second love, the Red Sox, were taking their winter break and I wasn't traveling as much for work anymore so I needed something to occupy my time. And well, what do you know, it's that time of the year again! So please forgive me, and get ready to start drooling again!
Last week The Kitchn had a post on nanaimo bars (apparently pronounce nah-NAI-mo): a three-layer dessert bar with a cocoa coconut crust, vanilla custard middle, and chocolate top. With over 2 whole sticks of butter in the recipe, what's not to love? And I just happened to have all the ingredients except for the cream in my fridge and cupboard so I decided to make a batch for a pre-Thanksgiving potluck dinner.
Second Layer
½ cup unsalted butter
2 tablespoons and 2 Tsp. cream*
2 tablespoons vanilla custard powder*
2 cups icing sugar
Third Layer
4 ounces semi-sweet chocolate
2 tablespoons unsalted butter
I found that the quantity of ingredients that the recipe calls for in the third layer to be barely enough to cover the middle layer. And even though the recipe calls for the third layer to cool before spreading over the second layer, I found that even when it was still warm it was getting quite viscous. I was afraid that if I waited for it to cool too much I wouldn't be able to spread it out so I ended up using it while it was still warm. Of course, then I found out the reason why you want to wait until it is cool is because the second layer can melt and start blending with the third layer. =(
At the potluck, everyone seemed to like the bars, and it was agreed that a 1 inch square bar was enough. As rich as the recipe is, I thought the bars were otherwise a little bland. Personally, I could have used a little salt in the recipe to round out the richness. I think either using salted butter or sprinkling the top with sea salt would've done the trick. Another direction I would go is to add almond extract to the custard layer to brighten it up a bit.
One year ago: Homemade Crystallized Ginger
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Bottom Layer
½ cup unsalted butter
¼ cup sugar
5 tablespoons cocoa powder
1 egg beaten
1 ¼ cups graham cracker crumbs
½ cups finely chopped almonds*
1 cup coconut*
½ cup unsalted butter
¼ cup sugar
5 tablespoons cocoa powder
1 egg beaten
1 ¼ cups graham cracker crumbs
½ cups finely chopped almonds*
1 cup coconut*
Melt first 3 ingredients in top of double boiler. Add about a third of the hot mixture to the beaten egg a spoonful at a time to temper. Add the egg mixture to the pot and stir to cook and thicken (roughly 3 minutes). Pay careful attention to the mixture when cooking so that the egg does not curdle. If you start seeing any lumps, immediately remove from heat and keep stirring. Stir in crumbs, coconut, and almonds. Press firmly into an ungreased 8" x 8" pan.
Second Layer
½ cup unsalted butter
2 tablespoons and 2 Tsp. cream*
2 tablespoons vanilla custard powder*
2 cups icing sugar
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
Third Layer
4 ounces semi-sweet chocolate
2 tablespoons unsalted butter
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. Cut into 1 inch squares and serve slightly chilled.
*A note about the ingredients: the type of cream and coconut was not specified, and I ended up using light cream and sweetened, shredded coconut. And instead of using vanilla custard powder, I substituted with French vanilla instant pudding powder. Also, instead of using finely chopped almonds, I substituted with almond meal. I've never had one of these bars before, so I'm not sure if you could tell a difference in texture.
I found that the quantity of ingredients that the recipe calls for in the third layer to be barely enough to cover the middle layer. And even though the recipe calls for the third layer to cool before spreading over the second layer, I found that even when it was still warm it was getting quite viscous. I was afraid that if I waited for it to cool too much I wouldn't be able to spread it out so I ended up using it while it was still warm. Of course, then I found out the reason why you want to wait until it is cool is because the second layer can melt and start blending with the third layer. =(
At the potluck, everyone seemed to like the bars, and it was agreed that a 1 inch square bar was enough. As rich as the recipe is, I thought the bars were otherwise a little bland. Personally, I could have used a little salt in the recipe to round out the richness. I think either using salted butter or sprinkling the top with sea salt would've done the trick. Another direction I would go is to add almond extract to the custard layer to brighten it up a bit.
One year ago: Homemade Crystallized Ginger
