Search This Blog

Tuesday, January 26, 2010

Nanaimo Bars

Well I have finished my first daring baker challange and I think this is going to be fun! I loved that I had to make my own homemade Graham Crackers. I look forward to make more homemade crackers.

Graham Crackers:

For Gluten-Free Graham Wafers
1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour
1/2 cup (65 g) (2.3 ounces) Sorghum Flour
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
3/4 teaspoon (4 mL ) Kosher Salt
7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter -Cold
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract

**to make the graham crackers non gluten free sub all purpose flour for the sweet rice flour, tapioca and Sorghum flour.
Add the flours, soda, brown sugar, and salt to the mixer and cut up the butter and add to the mixer and mix until course.
In a seperate container add the honey, milk and vanilla, whisk it together then add it to the mixer and mix until just incorporated.

Flatten and wrap the dough in plastic and refridgerate for 2 hours or overnight.

Take the dough out of the refridgerator, unwrap and place on a baking stone. Use the small roller and roll it out over the pan, score it then take a toothpick and prick it trying to not prick the dough all the way thru. Bake at 350 for 25 minutes. Cut within 5 minutes of taking the pan out of the oven.

Nanaimo Bars
For Nanaimo Bars — Bottom Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe)
1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)
For Nanaimo Bars — Middle Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) Icing Sugar
For Nanaimo Bars — Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter
1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

Sunday, January 10, 2010

I made a friend!

Well I'm still trying to figure out what I'm doing. I got my first friend!! Thanks Renee. Somehow I messed up and made myself a friend also. I hope I made myself a friend on Renee's blog. Once I have a clue what I'm doing I will be excited to become a daring baker and to post my baking projects.

Saturday, January 9, 2010

Just starting

Well, I am going to attempt to start a blog and become a daring baker. I enjoy reading other people's blog at daring bakers and thought it would be fun to start my own. I don't have a full clue what I'm doing but well, we will see if I can do this.