07 July

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July 1, 2014

Nanaimo Bars

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Nanaimo Bars

Nanaimo Bars

July 1: Canada Day

Highlander was happy when a fellow Canadian, Joseph N., from Manitoba, came to live on the college campus of Islander’s brother where he ministers and teaches in South Texas. Joseph got homesick at times, so we would make him the “dainty dessert” known as Nanaimo bars to cheer him up.

Nanaimo is a city in Vancouver Island, British Columbia, Canada. Although we have visited Highlander’s aunt on B.C.’s west end in Port Hardy and missed a stop in Nanaimo when we were on the island, we actually got to taste our first bar back in Nova Scotia on another trip to Highlander’s country of birth!

The origins of the recipe are unknown, but the beloved bar is so popular in Canada that, in 1985, Nanaimo Mayor Graeme Roberts held a contest to find the definitive recipe. Various versions were submitted, but Joyce Hardcastle’s recipe won!

Nosh on a Nanaimo bar now! Happy Canada Day to our relatives and neighbors from the north.

Recipe

(By Joyce Hardcastle)

For the base

  • ½ cup butter, European-style cultured, unsalted
  • ¼ cup sugar
  • 5 tablespoons cocoa powder
  • 1 egg, beaten
  • 1 ¾ cup graham cracker crumbs
  • ½ cup finely chopped almonds
  • 1 cup coconut, flaked

Directions

In a double boiler over the stovetop, melt the butter, sugar and cocoa powder. Stir in the beaten egg and cook to thicken. Remove from the stovetop.

Nanaimo Bars

Mix in the graham cracker crumbs, almonds and coconut flakes. Press onto the bottom of an ungreased 8×8-inch pan.

Nanaimo Bars

For the filling

  • ½ cup butter, unsalted, room temperature
  • 2 tablespoons + 2 teaspoons heavy whipping cream
  • 2 cups powdered sugar
  • 2 tablespoons vanilla custard powder (see Notes for substitution)

Directions

In a bowl, beat the butter with the heavy whipping cream, powdered sugar and vanilla custard powder until light. Spread over the bottom layer.

Nanaimo Bars

For the topping

  • 4 ounces/squares semi-sweet chocolate
  • 2 tablespoon butter, unsalted

Directions

In a bowl, melt the chocolate with the butter. Let the mixture cool but remain slightly liquid. Pour over the filling and spread to cover. Refrigerate to set. Cut into squares with a sharp knife.

Nanaimo Bars

Notes

 

July 30, 2013

Sopaipilla Cheesecake

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Sopaipilla Cheesecake

Sopaipilla Cheesecake

July 30: National Cheesecake Day

Sopaipillas are the official state pastry of Texas, where we currently live. Those puffy pieces of bread are sprinkled with cinnamon sugar and taste muy delicioso on their own. When made into a cheesecake, it becomes a doubly delightful dessert!

We got the recipe for sopaipilla cheesecake squares from una amiga at a fiesta and, in turn, we baked it for another gathering and got rave reviews! This crowd-pleasing confection is easy to make, especially when using ready-made refrigerated crescent dinner rolls, which puff up like sopaipillas.

Try a Tex-Mex creation for National Cheesecake Day and make sopaipilla cheesecake.

Recipe

(Adapted from Brooke H.)

Ingredients

  • 2 packages (8 ounces each) refrigerated crescent dinner rolls
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar, granulated white
  • 1 teaspoon vanilla (we used Mexican vainilla)
  • 1/2 cup (1 stick) butter or margarine, melted
  • 1/2 cup cinnamon sugar* (we used McCormick brand)

Directions

Line a 9×13-inch baking pan with foil and mist with cooking spray. Unroll one package of the refrigerated crescent dinner rolls and flatten the seams together to make the dessert base in the prepared pan. Set aside. In a mixing bowl, stir the cream cheese with the sugar until smooth.

Sopaipilla Cheesecake

Add the vanilla extract and continue to blend well. Spread over the dessert base.

Sopaipilla Cheesecake

Unroll the other package of refrigerated crescent dinner rolls and pinch- flatten the seams together and place over the cream cheese mixture. Pour the melted butter or margarine over the top and sprinkle with the cinnamon sugar. Bake in a preheated oven at 350 degrees F for 30 minutes. Remove from the oven and cool completely to let the filling set (otherwise it will be runny). Refrigerate until ready to serve. Slice into squares and arrange on a platter or tray.

Sopaipilla Cheesecake

Notes

  • Cinnamon sugar may be made by mixing 1 cup sugar to 2 tablespoons ground cinnamon.
  • Muchas gracias to Brooke H. for sharing the recipe for sopaipilla cheesecake with us.
 

July 22, 2013

Magdalenas

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Magdalenas

Magdalenas

July 22: Feast Day of St. Mary Magdalene

In a previous post for the Feast Day of St. Mary Magdalene, we shared a recipe for a shell-shaped sweet called madeleines. The tasty tea cakes from France require a special baking mold to get their distinctive scallop form. For those who like madeleines but do not have that particular pan can still enjoy something similar called magdalenas. The cute cupcakes from Spain taste just like its French counterpart but can be baked in standard muffin tins. Make magdalenas for a traditional Spanish breakfast treat and for observing the Feast Day of St. Mary Magdalene. ¡Buen apetito!

Recipe

(Adapted from Spain-Recipes)

Ingredients

  • 4 eggs
  • 1 cup sugar, divided use
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 lemon, zested
  • 1 2/3 cup flour
  • 1 tablespoon baking powder
  • 1 tablespoon milk

Directions

Melt the butter and zest the lemon. Set aside. In a mixing bowl, beat the eggs with ¾ cup sugar until light.

Magdalenas

While still beating the eggs and sugar, stream the butter and mix thoroughly. Stir in the lemon zest. In another bowl, combine the flour and baking powder. Gradually blend this into the egg mixture.

Magdalenas

Add the milk and mix until smooth. Scoop no more than half the batter into cupcake papers to allow for rising when baking. Sprinkle each of the tops with a bit of the remaining sugar.

Magdalenas

Bake in a preheated oven at 375 degrees F for 18-20 minutes or until golden. Remove from the oven. Cool for five minutes in the pan before transferring to a wire rack to cool completely.

Magdalenas

Notes

  • Savor the citrus! Magdalenas may be flavored with orange zest instead of lemon.
 

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