Canada's Nanaimo Bars

Oh, Canada, why have you been holding out on me?

These classic Canadian cookie bars popped up on my Facebook feed. They are named after Nanaimo, British Columbia, but I've never heard of them. They look so delicious I've decided to make them! After googling the recipe to find that other recipes call for custard powder, another food item I've never heard of and won't find in my supermarket, I decided to go with this 12 Tomatoes recipe adapted from Classic Cooking. I like the white chocolate flavor in the custard layer. Another version of Nanaimo bars suggests making a coffee-flavored custard, also tasty! You choose. I'll go with white chocolate the 1st time.

Nanaimo Bars - 12 Tomatoes version:

Ingredients:

Photo: 12 Tomatoes - FB

Bottom Layer --
1 stick unsalted butter, cubed
⅓ cup brown sugar
3 tablespoons unsweetened cocoa powder
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 cups graham crackers, finely crushed
8 oz sweetened coconut, shredded
1 teaspoon kosher salt
½ cup chopped nuts (walnuts, pecans, or almonds)

Pudding Filling -- 

5 tablespoons unsalted butter, room temperature

¼ cup heavy cream 

2 tablespoons white chocolate instant pudding mix

2 cups powdered sugar

 

Photo: 12 Tomatoes

Chocolate Topping -- 

1 cup semi-sweet chocolate chips - See my tweak - step 6.

4 tablespoons salted butter 

Optional: ½ teaspoon kosher salt

Directions: (From 12 Tomatoes with my tweaks in blue font).

1) Line an 8x8-inch baking dish with parchment paper. Set aside. (It works in a buttered 9x9-inch baking pan equally well. I think the crust is better without parchment paper.)

2) Melt 1 stick of cubed butter in a saucepan over medium heat. Add cocoa powder, salt, and brown sugar, remove the pan from heat, and whisk until mixture is well-blended.

3) Slowly whisk in the beaten egg and mix constantly until the egg is incorporated. Return the pot to the stovetop over medium heat and cook until the chocolate mixture has thickened, stirring frequently, for up to 2 minutes.

4) Stir in vanilla extract, shredded coconut, chopped nuts, and graham cracker crumbs. Once blended, pour the chocolate mixture into the prepared baking dish. Cover with plastic wrap and refrigerate for 40 minutes.

5) Beat 5 tablespoons unsalted butter with heavy cream, and instant pudding powder until smooth. Stir in powdered sugar until a creamy mixture comes together. Spread the cream filling over the top of the chocolate base layer and recover with plastic wrap. Return the pan to the refrigerator for 20 minutes.

Photo: BBC

6) Melt chocolate chips with butter in a microwave-safe bowl, cooking in short increments of time and stirring until melted and smooth. Add salt, if using, and stir until blended. (See my tweak below👇). Spread chocolate topping over top of the cream filling. Cover with plastic wrap and return to the refrigerator to chill for 30 minutes or until the chocolate has completely set. My chocolate ganache is pure and simple without sacrificing flavor: Melt chocolate chips or broken dark chocolate pieces in a microwave-safe bowl with a tiny amount of any fat milk. Remember you can always add more milk, but can't remove it, so start with less. You don't need the butter or salt to make chocolate ganache. After melting, stir well and pour the ganache over the 2nd layer. Cover and refrigerate.

7) To serve, cut into squares. Store in an airtight container. If stacking your Nanaimo bars, place a layer of parchment paper in between each layer. Don't stack the cut bars as thy're moist because of the middle layer of pudding. It won't end well! 

Makes 16 bars. Refrigerate any leftovers and return the next day to eat the batch up! Let's not lie and pretend otherwise.

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Swedish Cardamon Cake With Caramelized Topping

Photo of carmelized almond topping courtesy of David Lebovitz

A Swedish cardamon cake is a simple coffee cake, which we're going to bump up a notch by making a caramelized topping, one we can do the easy way by carmelizing it inside the same springform pan as the cake, itself, is baking. Did you expect anything other than a shortcut from THE SAVVY SHOPPER, queen of one-pot or pan dishes? I bet you dislike scrubbing a sink load of pots and pans as much as I do! Nonetheless, the results of this simple dessert will be so scrumptious and fancy that you can use it as a birthday or holiday cake, or bring it as a contribution to summer cookouts! So let's get started, shall we?

Cardamon cake

Ingredients:

For the caramelized topping -- Use a 9-inch springform pan, so you can simply remove the sides of the pan, leaving the cake intact. 

1/4 cup butter - Smear a generous amount of butter on the bottom of the springform pan to start. Thick, not thin.

3/4 cup granulated sugar

3/4 cup sliced almonds (or almonds brokered into pieces)

For the cake batter:

1 stick of unsalted butter

1 cup sugar (Cut the sugar by 1/4 cup to reduce the sweetness if you wish.)

3 large eggs  

3 cups of all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 pinch of salt

1 - 1 1/2 cup buttermilk (Eyeball the consistency. Start with less and stop if you can easily stir it.)

1 tablespoon of dried cardamom (or you may use cardamon seeds)

1 tablespoon of lemon juice 

Directions for the topping:

1) Generously butter the bottom of a springform pan and distribute the sugar covering the buttered bottom. Next toss in the almonds.  During the baking of the cake, its topping will caramelize. When the cake is baked, you'll flip the bottom over to become the top of the cake.

Directions for the batter:

2) To make the batter, beat the softened stick of butter and sugar together. Next mix in the eggs one at a time.

3) Add the flour, baking powder, baking soda, and salt.

Go here for 6 best Swedish bakeries.

4) Pour in the buttermilk, then the cardamon, and lemon juice.

5) Pour over the topping that is already in the springform pan. 

5) Bake in a preheated 350-degree F oven for 50 - 60 minutes.

6) Remove from the oven and let cool. Warm is ok for removing the sides. and transferring it to the serving dish. The bottom of the cake becomes the top.

An easy-to-make cake that looks and tastes like a fancy cake! It's how we roll here on THE SAVVY SHOPPER. Smaklig Måltid!🎂🍦

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Easy Homemade Strawberry Cake

Photo: KeyIngredient

I have a craving for a slice of strawberry cake and so decided to make one. A majority of recipes call for a box of strawberry jello, dried flaked strawberries, or 6 eggs, but c'mon ... an overabundance of ingredients to buy ... or just too eggy for my tastes. A homemade cake should be light, moist, and simple. Moreover, starting with a box of white cake mix? Fuhgeddaboudit! IMHO: There are 2 instant foods that make no sense to buy. They are: (1) instant rice and (2) cake mix since in using either one the prep isn't reduced, only the flavor. Hey, I say when you don't feel like making a cake from scratch, buy a cake from a good bakery! But finding a good bakery isn't necessary today, my lovelies, as here's an easy-peasy homemade cake recipe to follow using fresh strawberries, all-purpose flour, and only 2 eggs, items often in your pantry: 

Strawberry Cake

Ingredients:

16 ounces of strawberries: For 3/4 cup strawberry puree, plus 1/4 cup diced and mashed strawberries. You'll need to prep but can do it ahead of time. (See how-to below.)

3/4 cup sugar 

1 stick of butter softened

2 large (or extra large) eggs 
2 teaspoon vanilla extract (optional: use strawberry extract if you have it).

A squirt of lemon juice (optional)
2 cups all-purpose flour 
1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

A pinch of salt 
½ cup buttermilk

Preparation of the strawberries - Makes (a) 3/4 cup of strawberry puree and (b) 1/4 cup of diced, mashed strawberries: Toss about 12 ounces of strawberries into a blender to get 3/4 cup of strawberry puree. If necessary, add a 1/8 cup of water -- but strawberries are usually juicy enough. Next, simmer the mixture in a saucepan to reduce the liquid, and afterward cool the puree completely. Set aside. Dice and mash the remaining 1/4 cup of strawberries, then sprinkle a tablespoon of sugar on top, and set aside. This 2nd mixture will give your cake some chunks of strawberries in the texture. If you have extra strawberries, feel free to bump the chunks up to 1/2 cup that folds into the batter in step 5 below.

Directions:

1) Use an electric mixer to combine the sugar, butter, and 1/2 cup of the strawberry puree. Save the rest of the puree to make the frosting.

2) Add the eggs and vanilla, a squirt of lemon, and beat.

3) Mix in the all-purpose flour, baking powder, baking soda, and a pinch of salt.

4) Next add the buttermilk.

5) To the batter, fold in the diced, mashed strawberries with juice.

6) Pour the batter into 2-9 inch buttered and floured cake pans.

7) Bake in a preheated 350-degree F oven for 40 - 50 minutes or until done in the center.

Strawberry Frosting:

Ingredients:

1 stick of butter softened

The remaining strawberry puree

1 teaspoon of vanilla extract (or if you have it, a sprinkle of strawberry extract)

1 box of confectioner's sugar.

Directions:

1) Mix the butter, strawberry puree, and vanilla together, and add 1 cup of confectioner's sugar at a time to the mixing bowl until you get the right consistency of frosting. Use as much of the box as needed. I simply pour it in and stir. When it thickens into frosting without being too stiff or thin, I stop. I also add drops of milk if necessary.

When I was a young child we had a man who grew and sold strawberries by walking our neighborhood and yelling, "Strawberry, strawberry, straw-ber-ry man." This cake reminds me of him, an industrious, hardworking, city farmer.🍓

On Facebook, I learned our neighborhood once had a Ragman (who rode a wagon pulled by a horse) and a Popcorn Man who came around to sell their goods. I remember having a Fuller Brush Man, a Potato Chip Man, an Egg Man, an Avon Lady, and an ice cream truck. If they came to the house at the right time, they ate lunch or drank coffee with us.🏇

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Plum Crazy Desserts Part 2

Photo: the Spruce

Have you been following? I'm down to 2 1/2 pounds of dried plums and still figuring out ways to eat them. In fact, they are quite moist as is, yet tasteless if popped into your mouth ... lacking the sugar and heat of say, dried ginger. So if you want flavor, you have to turn them into desserts. Following are 2 plum desserts that look especially appealing to me. Eash sweet can be baked in a square baking pan, then cut into squares if you wish.

The 1st dessert is less work than traditional English plum pudding, its cousin across the pond (which surprisingly contains no plums). This one does --

Plum Pudding With Caramelized Sauce

Tweaked from Idaho's Prepared Pantry

Ingredients:

2 cups dried plums, chopped

1/2 cup of boiling hot water

1 stick soft butter

1/2 cup granulated sugar

1/4 cup brown sugar

2 large eggs

2 cups all-purpose unbleached flour

2 teaspoons baking powder

pinch of salt

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup walnuts (or pecans), chopped

Start with 1/2 cup of milk -- up to 1 cup (Step 6 explains.)

Directions:

1) In a separate bowl, let the diced plums soak in boiling hot water for 1 hour. (My dried plums were very moist out of the bag so I didn't have to soak to rehydrate them.)

2) In a mixing bowl using an electric mixer, beat together the butter, sugars, and eggs.

3) Sprinkle in the flour, baking powder, and salt.

4) Add the flavors, nutmeg, and cinnamon.

5) Toss in the plums with water and walnuts. 

6) Starting with 1/2 cup milk, add to get a not too thick or too thin batter consistency. I used nearly 1 cup of milk. Stop before you arrive at runny.

7) Pour into a well-buttered square baking pan.

8) Bake in a preheated 350-degree oven for 35 - 45 minutes or until done in the center. While baking you can make the sauce.

Caramelized Brown Sugar Sauce

Ingredients:

1 stick of softened butter

1 3/4 cups brown sugar

1 teaspoon cornstarch

1 cup milk

1 tablespoon good Kentucky bourbon

Directions:

1) Melt the butter in a saucepan.

2) Stir in the sugar and continue whisking.

3) Dissolve the cornstarch into the milk and add it to the mixture continuing to whisk while the sauce simmers and thickens. 

4) Finish off near the end by flavoring with the bourbon.

After cooling down a bit, pour the Caramelized Brown Sugar Sauce over the Plum Pudding. 

Note: I'll omit the sauce the next time I make this dessert. Everyone agreed the cake is moist and tasty without it. We put sauce on the side, and nobody ate it after a bite. We liked the sauce but it didn't improve the cake or pudding as it is called.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++

The 2nd dessert is a crumble ... crisp, crumble, cobbler, to know the difference go here.

Plum Berry Crumble

Ingredients:

Filling Ingredients --

💟 2 cups plums, soaked in 1 cup of boiled hot water for 1 hour. 

💟 Then pour the plumped-up plums with the water and 2 tablespoons of lemon juice into a blender (or food processor) to puree.

💟 1 1/2 cups blueberries (or a mixture of berries) - leave whole

Batter Ingredients --

1 stick softened butter (Eyeball the consistency. It should be crumbly. You can add a 2nd stick of butter if needed. I try to cut back on the fat and sugar when possible without ruining the dessert.)

2 cups brown sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 cardamon

3 cups Quaker Oats (1 minute, or old fashioned works)

2 1/2 cups all-purpose flour

1 teaspoon baking soda

A pinch of salt

Directions:

1) In a mixing bowl cream together the butter and sugar.

2) Add the eggs and vanilla and mix together.

3) Toss in the oats, flour, baking soda, cinnamon, cardamom, and salt.

4) Divide the batter in half. 

5) Press half of the batter in the bottom of a well-buttered square baking pan.

6) Spread the filling of plum puree and toss some whole blueberries (or other berries) on top of the bottom batter.

7) Spoon the remaining batter on top of the filling.

8) Bake in a 350 degree F oven for 25 - 30 minutes or until golden brown.

Much maligned, who knew dried plums and prunes (which are Italian plums) make such tasty desserts? And, the healthy dried plums have a convenient no-rush self-life! We can always have a bag of dried fruit waiting in the pantry.💜

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English Toffee Pudding

Photo: Omaha Steaks

All the reading and documentaries I'm absorbing on English history is influencing my baking. Why else would I think of making English Toffee Pudding for the first time ever? It turns out this very English dessert may have originated in Canada.

And let's address the English usage of the word, "pudding."  In America, pudding is a cold eggless custard eaten with a spoon. In England pudding is a delicious cake with or without sticky sauce. Think figgy pudding or Christmas pudding, both cut with a knife and eaten with a fork.

My recipe is traditional, but if you want to substitute figs for dates, feel free. In America, dried figs are sometimes cheaper or easier to find than dried, meaty dates. Usually figs are inexpensive, plump and sold as a pound, whereas dates can be puny in size and quantity, as well as, expensive! Why!? Are dates harder to produce, or more perishable than figs? I do not know! In an effort to keep baking simple and not break the bank, use either dates (traditional) or figs (also tasty).

English Sticky Toffee Pudding

Ingredients for the cake:

1 cup chopped dried dates (or substitute figs)

2/3 cup hot boiled water

4 tablespoons butter, room temperature

1/2 cup dark brown sugar (The Brits use Muscovado sugar - it is less refined with caramel and toffee notes.)

3/4 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 large egg, room temperature

2 teaspoons vanilla extract

1 1/4 cup unbleached all purpose flour

Optional - If you have golden syrup (or make it) you can add a tablespoon of it for flavor; or molasses; but the recipe is delicious with brown sugar only. Some bakers like to add cinnamon and nutmeg. Chef Jamie Oliver seeps 2 teabags along with the dates into his hot boiled water for extra taste.

Directions

1) Toss the chopped dates (or figs) and boiled water in a blender or food processor and blend. Set aside.

2) In a separate bowl using an electric mixer, beat together the butter, dark brown sugar, salt, and baking powder until combined. Mix in the egg.

3) To avoid a dense texture fold in the flour and vanilla.

4) Spoon the baking soda into the set aside date (or fig) purée which will bubble up, then pour into the batter. Mix until fluffy.

5) Pour the mixture into a buttered square or fluted cake pan. 

6) Bake in a preheated 350 degree F oven for 40 - 45 minutes or until done. The cake will spring back to the touch. 

Ingredients for the Sticky Toffee Sauce:

1 cup dark brown sugar

4 tablespoons butter

Pinch of salt

1 cup of heavy cream (I use condensed milk.)

1 teaspoon vanilla extract

Directions:

1) Toss the butter, dark brown sugar, salt and cream into a sauce pan over medium heat and stir just enough to dissolve the brown sugar, then leave it alone until it starts to turn brown, or else you risk a grainy texture. (If compelled, lift the pan off the flame to give it a gentle swirl instead of stirring.)

2) As the liquid turns a dark amber, try to resist stirring. You can dip a spoon in to see if it coats it. Turn off the heat and add the vanilla.

I dislike making the sauce! Melted sugar gets very hot. Without precision, there's the possibility of failure. If so, nobody will judge you for going to plan B as a topping ... a scoop of vanilla with swirled caramel ice cream. Who's going to complain? Show a complainer the recipe and lead him to your kitchen while you wait ... for sticky toffee topping and an attitude adjustment.😁 Enjoy!

 

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Champorado, or Chocolate Rice Pudding

Photo: Food Network

Whenever possible -- sometimes it's not -- I try to lighten up desserts, making them a tad healthier. It turns out there's a Pilipino chocolate pudding called, Champorado, usually containing butter and cream that you can make creamy and tasty by using condensed milk. More protein with less fat is an ideal substitution. I got the idea to make pudding with condensed milk from Goodcook ... this is a tweaked version of their pudding. You could even use regular milk, however, a can of condensed milk makes a richer pudding.

Many recipes suggest using sticky sushi rice, but I use regular supermarket (or Target) white rice -- that is to say, whatever is easy to get, and it's still delicious. I have no trouble eating it!🙂

Here is the recipe:

Champorado (=Chocolate Rice Pudding)

Ingredients:

3/4 white rice
1 1/4 cups of water 
12 ounce can evaporated milk
3 tablespoons cacao powder, or dark cocoa powder
3 tablespoons sugar
1/3 cup dark chocolate pieces (I use a Lindt candy bar.)
1/4 teaspoon salt (or a pinch)
1/2 teaspoon vanilla extract
My optional ingredient: 1/2 teaspoon of instant coffee (brings out the chocolate flavor) 

Directions:

1) In a saucepan, toss in the rice, water, evaporated milk, cacao (or cocoa) powder and sugar.

2) Heat to a low simmer and cover. Cook, stirring occasionally for about 20 minutes to tenderize the rice. The mixture should still have liquid so there is sauce for pudding.

3) After the rice is tender, turn off the heat and add the rest of the flavors: dark chocolate pieces, salt and vanilla extract. Toss in the optional instant coffee here if you wish. 

4) Pour into dessert dishes. I say 2 portions, but you could get 3 to 4 still ample servings if you wish. Top with chocolate shavings, or whipped cream.

Eat warm (if it's nippy outside), or chilled (if not). Now you can expand your culinary horizons by switching back and forth from traditional rice pudding to chocolate rice pudding. Enjoy!


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Dry Nonfat Milk Is A Worthy Pantry Staple

Dry nonfat milk has many uses in cooking and baking, making it a good value. With a scoop, you can add protein to foods without having to adjust other ingredients as you would if using liquid milk. It's delicious added to a bowl of microwaved (1 minute, or 5 minute) Quaker oatmeal. I put dry powdered milk into bread and cake recipes. I also make Greek yogurt and smoothies with it. In addition, I buy a gallon of regular milk, but if I run out before I can get to the store, I use dry powdered milk in my coffee, or to drink. Naturally, fresh milk tastes better. But an ice-cold glass of reconstructed dry powdered milk is relatively good and tastes much better than having no milk to drink!

Some customers can find dry powdered milk cheaper than regular milk, not true in Manhattan, yet it is still a worthy staple to stock. Not sure why, but I have this unfounded fear of running out of milk. Dry nonfat milk never sours, and it keeps a long time.

From Walmart, I often order two 4 pound bags at once. During our pandemic, I was happy to have it in the pantry. Here are two recipes dry nonfat milk works well for:

I ate half warm before pouring it into a container to chill. Delish!

Rich Chocolate Pudding

Ingredients:

10 tablespoons instant nonfat milk
3 tablespoons cocoa powder
3 tablespoons all-purpose flour
Up to 1/4 cup of sugar (I try to reduce sugar when possible.)
2 cups of water
1 teaspoon of vanilla extract

Directions:

1) Whisk all the ingredients together in a saucepan cold.

2) Turn on the heat on the stovetop and whisk continuously until it boils.

3) Whisk while the mixture simmers and thickens. This takes 4 - 5 minutes of simmering.

4) Pour into dessert dishes and refrigerate.

Creamy Whipped Topping

Ingredients:

1/3 cup ice-cold water
1/2 cup of nonfat dry milk
1/2 teaspoon vanilla extract
3 tablespoons lemon juice
1/4 cup sugar

Directions:

1) Pour ice-cold water in a mixing bowl.

2) Add the dry milk. Beat at high speed with a mixer until it stands in peaks. A tip: Chill the beaters and bowl before starting for the best results.

3) Add the sugar, vanilla and lemon juice. Beat, beat, beat until firm.

4) Chill and top pudding and desserts.

I will drink soy, oat, or almond milk, but in my home, I prefer cow's milk.

I like having items in my pantry so if I wish to make a dish, I don't have to run to the store first -- I never have to fetch a box of pudding mix, or whipped topping as I can reach for ingredients in my pantry to make them myself ... usually cheaper and I know what's in it. 


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