Category Archives: Writing

Irish Cream Nanaimo Bars

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Makes 18

Ingredients

Base layer

  • 1/2 cup butter
  • 1/3 cup cocoa powder
  • 1/4 cup fine sugar
  • 1 large egg, beaten
  • 1 1/2 cups graham cracker crumbs
  • 1 cup brown (wholewheat) bread crumbs
  • 3/4 cup sweetened shredded coconut

Middle layer

  • 1 cup powdered sugar
  • 1/2 cup butter, softened to room temperature
  • 2 Tbsp custard powder
  • Pinch salt
  • 2-3 Tbsp Irish Cream (Baileys), to taste
  • 1 tsp vanilla extract

Top layer

  • 6 oz semi-sweet chocolate, broken/ chopped into pieces
  • 2 Tbsp butter
  • 2oz white chocolate, broke/ chopped in to pieces
  • 1 tsp butter

Method

Base layer

  1. Preheat oven to 350 degrees F. Line a 9 inch square baking pan with parchment paper 
  2. In small saucepan over medium heat, combine butter, cocoa and sugar, stirring occasionally until butter has melted and mixture is smooth. Set aside to cool
  3. In a separate medium bowl combine the egg, graham cracker crumbs, brown bread crumbs and shredded coconut. Add in the cooled cocoa/ butter mixture and stir to fully combine
  4. Transfer to your prepared pan. Press firmly and level as much as possible
  5. Bake for 10 mins, then remove from oven and leave to cool completely

Middle layer

  1. In bowl of a stand mixer with paddle attachment, cream together powdered sugar, butter, custard powder, salt, Irish cream and vanilla extract. Spread the mixture evenly over the cooled bottom layer; smooth and chill for at least an hour

Top layer

  1. In a bowl set over barely simmering water, melt semi-sweet chocolate, and butter together, stirring occasionally, until smooth and shiny.
  2. In a microwave, heat the white chocolate and butter together in a small bowl until melted. Transfer to a small piping bag.
  3. Pour over the melted semi-sweet chocolate over the Irish cream layer and smooth. Pipe on the white chocolate and feather to a design of your liking
  4. Chill in the refrigerator overnight, or 2 hours minimum. Cut into bars (I usually get 18, cutting into 3 x 6)
  5. Keep the cut bars in a covered container either in the refrigerator (3 days) or frozen (3 months)

Ultimate Chocolate Cookies

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Makes 16

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup  packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup  natural unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp espresso powder
  • 2 Tbsp milk powder
  • 1/8 tsp salt
  • 1 1/2 Tbsp milk
  • 2/3 cup semi-sweet chocolater chips, or chunks
  • 1/3 cup milk chocolate chips, or chunks
  • 1/3 cup white chocolate chips, or chunks 

Method

  1. In stand mixer bowl fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until light and fluffy. Add the egg and vanilla extract, and then beat on high speed until combined
  2. In a separate bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, milk powder and salt together until combined. With the mixer running on low speed, slowly add to the creamed butter mixture. Beat on low until combined
  3. Add in the milk, beating to combine on high speed
  4. Remove the bowl from the mixer and fold in the chocolate chips. Cover dough tightly and chill in the refrigerator for at least 1 hour
  5. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This will make it easier to scoop
  6. Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  7. Scoop the dough into balls, I use a 2 tablespoon cookie dough scoop. Arrange on a thew preared cookie sheets allowing 2-3 inches between
  8. Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Remove them from the oven and lightly bang the baking sheet on the counter 2-3 times
  9. Cool cookies for 5 minutes on the baking sheet. Transfer to cooling rack to cool completely 
  10. Cover leftover cookies tightly and store at room temperature in an air-tight container for up to 1 week

Nutella Banana Loaf

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Makes 1 9×5″ loaf

Ingredients

  • 4 Tablespoons butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 bananas, well ripened and mashed
  • 1/2 cup milk, room temperature
  • 2 cups flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 3/4 cup Nutella
  • 1/4 cup semi-sweet chocolate chips

Method

  1. Preheat oven to 350°. Spray or line a 9×5 inch non-stick loaf pan with parchment paper
  2. In a bowl combine the flour, baking soda, salt and cinnamon, whisking well to combine. Set aside until needed
  3. Cream together butter and sugar the bowl of a mixer
  4. Add eggs, one at a time. Mix until combined. Add vanilla. Mix until well combined.
  5. Add mashed bananas and milk, mixing well to incorporate
  6. Add in the flour mixture
  7. Gently fold together until flour can no longer be seen in the batter
  8. Microwave Nutella for 15 to 20 seconds, or until it loosens. Add 1 cup of batter and mix to combine.
  9. Scoop, or spoon, both batters alternately into the prepared pan. Use a chopstick or knife and gently swirl the chocolate into the banana batter
  10. Bake for 50 minutes to one hour, or until a toothpick/ skewer comes out with some crumb. Let cool in pan for 15 minutes, then remove and let cool completely on a wire rack before slicing

Chocoflan

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Ingredients

Cake Layer

  • 1 box chocolate fudge cake mix
  • 1 cup water
  • 1/2 cup canola
  • 3 eggs

Flan Layer

  • 2oz semi-sweet chocolate, melted and cooled to room temperature
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 8oz cream cheese, full fat, softened
  • 1/2 cup milk
  • 4 eggs

Method

  1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan, or bundt pan, with cooking spray
  2. In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter into prepared cake pan
  3. In blender, combine the Flan layer ingredients. Cover; blend on high speed until smooth and uniform in color. Slowly pour, or ladle, the flan mixture evenly over the cake batter. (Flan mixture will mix a little with batter, but they will separate during baking)
  4. Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly
  5. Place cake pan in large roasting pan; add between 1-2 inches water, creating a water bath for the cake
  6. Bake 1 hour 30 minutes to ensure cake. To check insert toothpick, or skewer, inserted in center of cake layer will come out clean. Remove cake pan from water bath to cooling rack and remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours
  7. Remove from refrigerator and, if needed, run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Slice and serve!
  8. Store loosely covered with cling wrap in refrigerator

Krispie Treat Hearts

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Makes 16

Ingredients

Treat Hearts

  • 4 tablespoons butter
  • 12 ounces of mini marshmallows
  • 6 cups crisped rice cereal

To Finish/ Glaze

  • 6 oz chocolate (white or dark chocolate), melted
  • Decorative sprinkles
  • food coloring (optional)

Method

  1. In a large saucepan, melt the butter over low heat. Add the marshmallows and stir continuously until completely smooth. Remove from heat
  2. Stir in the Rice Krispies cereal until completely coated
  3. Turn the mixture out onto a large sheet of parchment paper or wax paper. Using a greased spatula, shape it into a large rectangle, keeping it about an inch deep all over
  4. Grease a 3-inch heart shaped cookie cutter and cut out the hearts. Once you’ve made the first round of cuts, reshape the remaining marshamallow mixture into another smaller square or rectangle and repeat until you’ve cut all the hearts
  5. Let the hearts harden for about 15 minutes while you melt the chocolate in a double boiler or microwave safe bowl
  6. Dip the treats into the chocolate, or drizzle the chocolate, and add sprinkles. Harden in the fridge for about 10 minutes or just until the chocolate is set

Note: Treats taste best the day they are made. However, you can make them up to three days ahead and they’ll taste pretty fresh.