I want to start my post by apologizing for my absence this past month. I checked back on my previous posts and it was then that I realized that my last post was on May 22nd. That was a whole month ago. It seems surreal to me how long it has been, but what is even more surreal is that it felt like more than one month has passed since I wrote a blog post. I think that’s because I really missed writing!
Although I haven’t been present for just over four weeks, I have actually been busy cooking and designing my recipes! Now I have a big backlog of posts that I need to edit, photos I need to go through, and stories I need to share. Okay, I know I owe you an explanation. Especially if you have been following my blog and felt disappointed to see no new ideas. I’m sorry. Not a good end to spring, but I’m back now, so it is a good start to summer!
I have taken on a new position at another hospital in my city. Although it is still within the division of Neurology, my new role comes with more responsibilities and a rather steep learning curve! I’ve had to adjust to quite a number of changes in my life this past month, but thankfully they were all welcomed changes and I’ve been so happy about everything. If you want to ask any questions or learn more about me, please send me a message or a comment! Be assured that no matter what happens, I could never give up on Graceful Cuisine! It’s my joy to share with you on my site.
I realized that Canada Day next weekend on the first of July. All across the nation, people are looking forward to having good weather to enjoy all things Canadian. The statutory holiday falls on Sunday this year, but I will also be granted Monday as a holiday. The Nanaimo Bar is Canada’s famous dessert square, and I wanted to share my latest recipe. I made another version of the Nanaimo Bar before, and since then I’ve made some changes that may possibly be considered improvements to my original recipe. This is a nut-free recipe, since I have suggested using almond crunch in lieu of chopped nuts, but you can choose to use nuts if you have no allergies. The result? An easy dessert of chocolatey goodness sandwiching a creamy custard filling. Irresistible.
Happy Canada Day!
1 cup butter
1/2 cup dessicated coconut
1 cup graham cracker crumbs
1/2 cup almond crunch, or chopped nut topping
1 cup granulated sugar
12 tbsp cocoa powder
1 tsp vanilla extract
1/2 cup semisweet chocolate chunks
For the vanilla custard
3 1/2 cups confectioner’s sugar
1/2 cup butter, softened at room temperature
6 tbsp heavy cream
4 tbsp custard powder
1/8 cup milk
For the chocolate glaze
12 oz (about 2 cups) semisweet or dark chocolate chips
1/4 cup (4 tbsp) butter
Preheat the oven to 350oF with a rack in the middle. Line a 13×9 inch pan with aluminum foil and set aside.
Melt the butter in a medium saucepan over low heat; set aside. In a large mixing bowl, combine the coconut, graham cracker crumbs, almond crunch, egg, sugar, cocoa powder, vanilla extract and chocolate chunks.
Stir in the melted butter and mix until just combined.
Spread the mixture evenly into the prepared pan and press lightly.
Bake for about 17 minutes, remove from the oven and allow to cool completely.
Make the vanilla custard: In the bowl of a stand mixer, combine the confectioner’s sugar, butter, heavy cream, custard powder, and milk. Beat on low speed until thick and smooth.
Spoon evenly over the cookie base. Refrigerate.
Meanwhile, make the chocolate glaze: Melt the chocolate and butter in a double boiler, stirring to blend.
Pour it over the custard layer, spreading evenly to the edges. Refrigerate uncovered until set.
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