This cake is for chocolate lovers only. In fact, you should probably be obsessed with chocolate in order to make this cake since every component has chocolate; from the chocolate cake with chocolate buttercream base, to the swirled chocolate wafer sticks wrapped around it, to the chocolate candy chunks on top!
The Official Nanaimo Bar Recipe
August 2, 2014 by
If you’ve been following us on our Social Media sites, you will know that we were recently able to take a working “holiday” to Vancouver Island. We have already uploaded two of our three videos that we shot while we were there- Sand Dollar Sugar Cookies, and a Marshmallow Shooter– but our video today was definitely my favourite because I LOVE Nanaimo Bars!
A Nanaimo Bar is a Canadian specialty, in case you’re wondering what in the world I’m talking about. It is a three layered dessert bar that has a bottom, brownie like base with almonds and coconut, a middle vanilla custard layer, and a top layer of chocolate.
My Grandma had a Nanaimo Bar recipe that my mom and her sisters always make. I was going to use that recipe one day to make a video, but when the opportunity to head to Nanaimo presented itself, I knew I was going to have to skip Grandma’s recipe, and go for the original one.
The true origin and documented first version of the recipe cannot be found but the city of Nanaimo claims it to be theirs, as they are the namesake of this particular bar. There are other bars that are similar and ones that go by different names, but this is the version that is known to be the official Canadian Nanaimo Bar version. The first printing of the bar was documented to be in the 1952 Women’s Auxiliary to the Nanaimo Hospital Cookbook.
If you have never heard of this dessert, or never made it homemade before, you MUST stop what you’re doing and make it now. There is NO comparison to the store bought version. This version is amazing.
Peanut Butter Truffles
January 4, 2011 by
Peanut butter + Chocolate = LOVE. LUST. MUST.
Isn’t peanut butter and chocolate the best combination that was ever discovered? The only thing that tops classical pb&c is adding pink himalayan sea salt. Mmmmm, you will have a taste explosion in your mouth!
Since I had all three things kicking around in my cupboard, and a couple of New Years Eve parties to go to, I decided to get my Kitchen Aid out one more time.
I think I heard her groan.
That’s right.
I said her.
Peanut Butter Truffles
Ingredients
(adapted from ChocolateandCarrots)
- 2 cups natural creamy peanut butter
- 1/4 cup butter
- 1/2 teaspoon vanilla extract
- 2 cups icing sugar (I would add an extra half cup as the truffle was slightly moist)
- 1 cup semi sweet chocolate chips
Put peanut butter and butter in a saucepan, stir frequently, until melted. Add in vanilla. Stir.
Remove from heat and add icing sugar.
Form into balls using a small cookie scoop and roll until smooth round balls.
Mmm . . . gobs of peanut butter . . . must. not. eat. until. covered. in. chocolate.
Put into fridge for at least an hour. Melt chocolate in a small saucepan on medium heat, stirring frequently. When melted, drop one ball into and coat in chocolate. See Tale of Two Truffles for further details on tips with rolling truffles in chocolate.
Now, for the Pink Himalayan Sea Salt . . . sprinkle a little bit on the top of the truffle, before it hardens . . . or decorate as you please. These ones have mini Reeces Peanut Butter Cup Bites.
Sorry for the poor presentation on the completed truffles! I was fighting with the new DSLR and I couldn’t get it JUST right . . . and I had to run out the door.
A Tale of Two Truffles
December 23, 2010 by
A Guest Blog Post! The first of many . . . hopefully. Thanks for joining me Gretchen!
My (Jenn’s) Side of the Adventure:
Yesterday Gretchen and I spent the day baking! A dual baking attempt that could have gone really wrong . . . as we are both a tiny bit obsessive-often about the same things, but on rare occasions, we obsess about opposite minute details. I’m pleased to say that we are still talking to each other, and doing this blog post together! FAB!
See, I AM learning how to share! For those of you that don’t know me very well, I am NOT good at sharing. Yes, I teach Kindergarten and spend all day talking about how “In Kindergarten, we share everything!” (good ole Robert Munsch), but lets face it, Kindergarten is not the real world, and I clearly missed that lesson when I went through school. I blame my parents. Full stop. Just kidding Mom and Dad! I blame my brother. Seriously. If I had had a sister, I would have had to share clothes, toys, etc, but having a brother meant he had HeMan, and I had SheRa. We could play together when we wanted, but when SheRa was mad at HeMan, they could play in their own castles. I was always a bit obsessive about my possessions, and anytime Steve touched anything of mine (I could sense when he put one toe in my room) I would freak out. Clarifying Statement -Steve, I do not wish I had a sister . . . you are the best sibling anyone could ask for!
I have matured (aka-learned how to hide this) and don’t freak out anymore (lie), and in fact, have relinquished control to let Gretchen write whatever she wants. On my blog. I trust her completely. Gretchen, don’t mess up. xo
Gretchen’s Side of the Adventure:
After having coveted my “besties” awesome blog for some time here I am a) guest posting and b) very excited! We have been talking about the idea of baking together and finally found the time. Yah!
Over the course of our friendship Jenn and I discovered that we have many things in common, in addition to baking we are both can be a tad obsessive and enjoy being in complete control of most situations (hey why do you think we are both teachers?). I start my baking projects with a “vision” and sometimes struggle to alter my plan. Well this could be a recipe for, no not truffles, but disaster.
However success was ours. We baked the afternoon away, shared great conversation, laughed and cooperated! We are still friends and now have a delicious selection of truffles.
THANK YOU Jenn for inviting me to bake with you and to go so far as to let me post on your fabulous blog! I hope I didn’t mess up! xo g
Recipes are SUPER easy.
Maple Cream Truffles, Oreo Truffles
You take one package of your favourite cookies . . .
. . . grind them up in your food processor or blender . . .
. . . add one block of cream cheese (at room temperature), mix and roll into balls about 1″ in size! Freeze for about 20 minutes, or cool for a couple of hours in the fridge. This step is important as the cooler the truffle, the easier it is to roll in the chocolate coating.
Last step is to melt one bag of chocolate chips, or 10 oz of melting wafers, drop the truffle into the chocolate, roll around to coat it, then drop it back onto the cookie tray. If you use a fork to lift the truffle out of the chocolate, the excess chocolate will drip off, which is what you want.
We tried toothpicks, skewers, big spoons, little spoons, forks…there doesn’t seem to be an “easy” way to dip them.
Make sure to add your toppings/finishing touches before the chocolate hardens again. Work fast!
Left to right . . . Maple Cream, Oreo rolled in cookie crumbs, Oreo with white chocolate drizzled onto of dark chocolate coating, Maple Cream, Oreo with an Oreo piece on top, Oreo with mint chocolate chips. The possibilities are endless!
