Nanaimo Bars(pronounced Nah-nye-moh)- DB goes to Canada

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 http://www.nanaimo.ca.

If you are on a diet don’t even LOOK at this Canadian Dessert, cuz it will BLOW your diet away!

But it will be totally worth it.

These outrageously rich and delicious treats are as delicious as they are fattening and pretty much uncomplicated to make. I followed the instructions, but I did reduce the sugar by half and they were still fine. I gave away a few to my friends and my family and I polished off the rest. Though I may not make them too often. I’m glad I did make them this time. Thanks Lauren.

Try these out if you want a piece of heaven…But make sure you share it too…

Since we don’t not get Gluten-free dough here(I tried a LOT) I just replaced it with whole wheat.
Graham Wafers

Ingredients
3 cups whole wheat flour
200g dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon salt
100g unsalted butter (cut into 1-inch cubes and frozen)
80ml honey, mild-flavoured
75 ml whole milk
2 tablespoons (30 mL) pure vanilla extract

Directions:
1. In the bowl of a food processor fitted with a steel blade, combine the flour, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal.
2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
5. Adjust the rack to the upper and lower positions and preheat oven to 180′C.
6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking.
9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups of crumbs.
Nanaimo Bars

Ingredients:

For Nanaimo Bars — Bottom Layer

115g unsalted butter
25g granulated sugar
5 tablespoons unsweetened cocoa
1 large egg, beaten
1 1/4 cups gluten free graham wafer crumbs (See previous recipe)
55g almonds, finely chopped
130g shredded coconut

For Nanaimo Bars — Middle Layer
115g unsalted butter
40ml heavy cream
2 tablespoons vanilla custard powder
100g icing sugar

For Nanaimo Bars — Top Layer

115g semi-sweet chocolate
28g unsalted butter


Directions:
1. 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.
2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

Christmas Cheer with some Christmas Cookies

It’s a state of frenzied activity at home as the year comes to an end….also its Christmas time..and Goa is decked with lights and the festive spirit. .
Anyway today’s post is going to be a short one as I have my in-laws visiting, paintings to finish, cards to send , friends to visit and then the schools have closed for the holidays(well ,I’m not jumping with joy for that one).
Anyway here’s wishing all of you a beautiful happiness and love-filled Christmas…and here’s to spreading some Digital Christmas Cheer.

These lovely cookies that will go to FFPW were absolutely fun to bake and a great joy to share AND eat , of course!!! I got the recipe from the pioneer woman’s blog. You can find it here.

Prep Time: 2 Hours Cook Time: 6 Minutes Difficulty: Easy Servings: 36
Ingredients

* Cookies:
* ⅔ cups Shortening
* ¾ cups Sugar
* ½ teaspoons Grated Orange Or Lemon Zest
* ½ teaspoons Vanilla
* 1 whole Egg
* 4 teaspoons Milk
* 2 cups Flour
* 1-½ teaspoon Baking Powder
* ¼ teaspoons Salt
* _____
* EGG YOLK GLAZE:
* 1 whole Egg Yolk
* 1 teaspoon Water
* 2 drops (to 3) Food Coloring
* _____
* WHITE DECORATIVE ICING:
* 1 bag 2 Lb Powdered Sugar
* ¼ cups Milk
* 2 Tablespoons Egg White (optional)

Preparation Instructions

Cream shortening, sugar, orange peel, and vanilla thoroughly. Add in egg and beat until light and fluffy. Add in the milk and mix.

Sift dry ingredients together, then blend into cream mixture. Divide dough in half (thirds if you double your recipe), slightly flatten between two sheets of waxed paper, then refrigerate for one hour (or freeze for 20 minutes).

While dough is chilling, combine egg yolk, water and food coloring to make the egg yolk glaze.

Roll out dough on lightly floured surface and cut into shapes with a cookie cutters. Transfer shapes to lightly greased cookie sheet and paint cookies (with a soft brush) with egg yolk glaze.

After brushing with egg yolk glaze, bake at 375 degrees for approximately 6 minutes. Do not allow the cookies to brown.

While cookies are baking, mix powdered sugar, milk and egg whites (which are optional) to make the decorative icing. Remove cookies from oven to a wire rack to cool. Then, using a pastry bag or Ziploc bag, pipe with white icing to decorate.

Note: when making the white decorative icing, make sure that it is thick and somewhat retains its shape.
…well as you can see my icing was too thin….

This Cookie also goes spreading the festive spirit to the event at Asan Khana titled Its time to Jingle Again.

I Dream of Chocolate……

“The human heart is the same everywhere” I read Ohran Pamuk, the Turkish Nobel laureate declare in an interview last week.

I guess what he meant was that all of us feel the same emotions; sad feels sad the world over right?

But our tastes ah! Now that’s something! It differs from nation to nation, culture to culture and person to person. What I find sweet is often too sweet for some and not sweet at all for another.

I’ve tried so many raved about recipes only to find them disappointingly average. I’ve also hesitatingly tried some simple seemingly uninspiring dishes only to be wowed by its taste.

Anyway I have for you a treat that all you chocolate lovers(who isn’t one?). I found the recipe from the legendary Pioneer Woman’s blog.

It’s a treat you WILL love.A LOT.And its crazy-simple too.


Prep Time: 15 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 12
Ingredients

* 1 cup Brown Sugar
* 1 cup Margarine
* 1 whole Egg
* 2 cups Flour
* ½ teaspoons Salt
* 1 teaspoon Vanilla
* 6 ounces, weight ( To 8 Ounces) Chocolate Chips

Preparation Instructions

Preheat oven to 350 degrees.

Mix together brown sugar and margarine. Add egg and mix together. Add flour, salt, and vanilla, and mix together well.
Spread dough onto cookie sheet to a thickness of 1/4 to 1/2-inch.

Bake for 15 to 20 minutes, or until slightly brown. At this point, pull out of the oven and sprinkle chocolate chips evenly over the top. Return to oven for 1 minute. Remove and spread melted chips over the top. Cut into squares.

This awesome recipe goes to FFPW Breakfast/Brunch theme round-up.

Come look at my Cookie Platter

It is a hard matter, my fellow citizens, to argue with the belly, since it has no ears.
Plutarch (AD 46-120) Greek biographer and philosopher
cookieplatter

I love to bake(ok I know I’ve said that like a thousand times already!) but its so true I need to keep saying it. Baking cookies is one of the non-negotiable things I have to do. But they are such a pleasure to make especially since they are devoured by my family and friends alike.
A few days back I decided to bake a lot of ‘em so they would last me awhile. And I made a LOT. Surprise surprise!! I have no idea who finished them all (was it me?) but it’s already time to bake some more.
Anyway here’s what I made. These banana choco-chip ones are just DIVINE!! .These were one of the first cookies I tried my hand at and they have remained a favorite since. They have whole wheat flour too ,so well, they are not THAT unhealthy as well…
The pin roll ones are not too bad either! It is a refrigerator cookie- so just chill and bake and they are always ready when you want them.
Just halve the measurement and you could try them both…I’m sure you will enjoy these.Banana chocochip cookie

Banana Chocolate Cookies

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup light-brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
about 2 cups chocolate chips

Directions
Preheat oven to 375 degrees.
Whisk together both the flours, salt, and baking soda in a small bowl; set aside.
Put butter and sugars into the bowl mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. put in the banana. Next add the flour mixture; mix until just combined. Stir in oats, chocolate chips.That’s it!
spoon dough onto baking sheets keeping about 2 inches gap. Bake cookies until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.
Adapted from Martha Stewart Cookies

Chocolate Pinwheels

1 ¼ cup butter
1 ½ cups powdered sugar
1 egg
3 cups all purpose flour
¼ tsp salt

Mix butter, sugar and egg. Stir in flour and the salt. Divide the dough in half. Stir ¼ cup cocoa in 1 half. Chill one hour.
On lightly floured base roll plain-covered dough into rectangle. 16/9 inches. Roll chocolate dough same size; place on top. Roll doughs 3/16 inch thick. Roll up tightly. Wrap rolled dough in waxed paper, plastic wrap or aluminum foil, chill 8 hours.
chill n wrap
Heat oven to 400 C. Cut rolls into 1/8-inch slices (if dough crumbles while cutting, let warm a bit). Place 1 inch apart on ungreased baking sheet. Bake about 8 minutes. Immediately remove from baking sheet; cool. Alternately use cookie cutter and cut in attractive shapes. These are great for kids and adults alike

Custard Biscuits

Custard Biscuits

Spend the whole of yesterday perambulating between the kitchen, the television and my computer with equal laziness. Not that it was a day wasted. Watched Twilight- Robert Pattison is AWESOME. I’m not a psychotic fan scratching my neck open for blood but he does have the most beautiful eyes!
I also managed to bake these super easy custard biscuits.

This is one biscuit recipe that you can NEVER go wrong with. It’s completely no-fuss and a definitely safe tea-time eat. The measurements given make maybe 3 dozen biscuits so perhaps you could half them if you want.

3 cups self-raising flour
2 cups sugar
1 cup custard powder
3 eggs, beaten
250 grams butter, melted and cooled
1 tsp vanilla essence

In a large mixing bowl , combine all the dry ingredients.
Make a well in the center and pour in the vanilla, the beaten eggs and the melted butter. Mix well using a wooden spoon, but if you prefer it the old-fashioned way do what I did-use your hands.
Knead it into a ball until all the flour and custard is blended in. If you feel the dough is still too dry, you may add a little bit of milk to make the dough soft.
Roll into small balls and press. Bake at 160 C for around 20 minutes.

Note: It is always advisable to test the baking time. Roll out one cookie and check how long it takes to bake until golden. Remember cookies harden as they cool. So let cookies cool for around 5 minutes before you check for crispiness.
Happy Baking!

ANZAC Biscuits (Cookies)

Anzac Cookies
It’s still raining here in Goa, and it has been a slow-paced day so far. Add to it a gentle rain and a little slothfulness quickly turns full blown. Yet I thought, no time like now to bake a few ANZAC biscuits. Not overly-sweet, Anzacs are made from oats, coconut, and flour combined together in a butter-kissed dough. The end result is a hearty, sturdy cookie, with little fuss – easy to make, almost impossible to get wrong.

These biscuits have a history too. ANZAC stands for Australian and New Zealand Army Corps and these biscuits are part of New Zealand baking tradition. The accepted story is that these cookies (biscuits) were made by the Troops in the trenches with provisions they had at hand to relieve the boredom of their battle rations, some say that these were made by the Kiwi women who sent them over to the troops in WWI because they were economic to make and kept well. Yet lore says that they originated from the Scottish Oatmeal Cakes. Whatever the origin, these cookies continue to be loved and relished by many. I am definitely a fan.

You can experiment by adding spices or orange or lemon zests. Have fun!

1 cup flour (all-purpose or whole wheat pastry)
1 cup rolled oats
1/2 cup sugar
1/2 cup brown sugar
1 cup finely shredded coconut
1/2 teaspoon fine sea salt
1/2 cup butter, cut into little cubes
2 tablespoons honey
1 tablespoon boiling water
1/2 teaspoon baking soda

Preheat oven to 325F degrees.

Combine the dry ingredients in a large bowl- flour, oats, coconut and both the sugars.
Melt the butter, sugar, and golden syrup together gently in a pan over a low heat. Once it has formed a delicious caramelly puddle, stir in the dry ingredients.

In a small bowl dissolve the baking soda in a little hot water. Mix it well and quickly. Add to the above dough. Combine well. I used my hands as it seemed the easiest way.
Make small balls, flatten carefully and drop by the tablespoonful onto parchment lined baking sheets.
Bake for 12 minutes, or until deeply golden.

Note: If you like your cookies crispy,make the balls flatter.

Easy ,Yummy Crinkle Cookies!!!

Chocolate Crinkle Cookies
These were one of the first cookies i ever baked and they were awesome. Not too sweet these cookies are storage friendly as well-they keep for nearly 5 days, but i bet you will finish them off much sooner!!!With a contrasting light and dark finish they make an interesting addition to your cookie platter.

I got this recipe from the recipezaar site but tweaked it a bit….so Go Ahead INDULGE, its quite simple and you wont regret it…

Ingredients:

3 eggs
1 1/2 cups granulated sugar
4 ounces unsweetened chocolate
1/2 cup vegetable oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flour
60 gms sifted confectioners’ sugar

Preparation:
Preheat oven at 160 c.
Melt the chocolate .In a large mixing bowl, beat eggs, sugar, chocolate, oil, baking powder, and vanilla until blended. Beat in as much of the flour with the mixer as possible, then stir in the remaining flour.
Cover and chill the cookie dough for 2 hours or even a couple of days.
Shape dough into 4 cms balls and roll in the sugar.

Bake for 10-12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

  • August 2022
    M T W T F S S
    1234567
    891011121314
    15161718192021
    22232425262728
    293031  
  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 60 other followers