CANDY CORN NANAIMO BARS

ONCE UPON A TIME LAST YEAR

I thought I might re-share this recipe from last Halloween.

Its almost Halloween. Not that I get excited for it anymore.

My kids are too old now to go trick or treating but

we still do the traditional pumpkin carving .

Sadly I am alone though when it comes to watching

The Great Pumpkin Charlie Brown.

I remember Halloween being the only time I would

get my hands on so much candy and it being okay 

with my mom. Trying so hard to make it last until 

Christmas. Being that would be the next time

I would see anything with sugar at such a high volume.

I love being an adult for the mere fact that I can have candy

anytime now and I don't have to hide it from my mom.

And I let my kids have candy pretty much all the time

too, because candy makes people happy and also...

prevents crying. FACT.

Next to my Hot Tamale addiction it would be true to

say that I am also a slave to the Candy Corn God

So badly that when my husband came home recently from being

away working. I was more excited to see that he had found

1 pound bags of Candy Corn and that he bought 2 for me.

2 POUNDS OF HEAVEN.

Okay I was happy to see him too. Don't go thinking that

I would toss my husband aside just for a sugar fix.

The man knows me well and he likes to keep me happy.

And I am low maintenance.... so its good for him.

Candy and huge bottle of Liquor keeps this girly

Smiling.

I love Candy Corn so much that I thought why not

create something that is inspired by the candy.

Because I wasn't going to waste my precious candy

by adding it to brownies or cookies....

oh no thats just for me and me alone.

Don't tell my mom.

So this is an easy recipe. I just used my mom's

Nanaimo Bar recipe and tweaked it.

And I don't know too many people that don't enjoy

a Nanaimo Bar.... even if they are frozen

Or maybe thats just me.

Go Bake some Halloween Treats and share

some Candy Corn Love.

CANDY CORN NANAIMO BARS : makes 9 to 12 bars

Butter a 8 x 8 cake pan

 BASE:

1/4 cup butter

4 oz white chocolate melting dips

1 teaspoon vanilla

1 egg.

In a double boiler melt butter and chocolate together.

Add vanilla and egg. Stirring over low heat for about 4 minutes

The mixture should have a custard like texture.

Remove from heat.

In a medium sized bowl add:

2 cups graham crumbs or vanilla cookie crumbs

1 cup shredded coconut

1/2 cup chopped walnuts

Pour the egg mixture over top of the crumbs and stir well.

Add to this :

yellow food colouring ( I like gel type)

Adding enough colour to give a yellow tone.

Spread mixture into buttered pan.

Making as even as possible.

Place in refrigerator while making next layer.

2nd Layer:

Using a mixer add into the bowl:

1/4 cup butter

2 cup icing sugar

2 tablespoon custard powder ( Eagle Brand)

3 tablespoon milk

orange food colouring ( enough to make candy corn orange)

Beat these ingredients together until light and fluffy.

Remove pan from refrigerator and spread butter

layer over top evenly.

Chill again for about 4 hours.

Top Layer:

6 oz white chocolate melting dips

Melt in a double boiler and set aside until needed.

After 4 hours of chilling remove pan from refrigerator.

Pour melted white chocolate carefully over top the 2nd layer.

Let chocolate  start to harden slightly and then SCORE into

the chocolate before it hardens completely.

This makes for easier cutting after.

Chill again for at least 1 hour.

Store cut slices in refrigerator in an airtight container.

Happy Halloween .... remember to brush you teeth well.:))

Cinnamon Buns

Okay I know that cinnamon buns are not

that exciting but sometimes boring

and common are just what we need some days.

Cinnamon is one of the best feel good

scents known. And I don't know

of many people that would disagree.

Though the weather has been beautifully

smoking hot, I don't mind having my

oven on to make these particular buns.

I have both my "boys" home right now

and that won't be for much longer.

So I like to make it difficult for their

future wives by setting the "food bar"

really high... ;)

And really good baking is a pretty high

standard when it comes to my guys.

So though I say cinnamon buns are common

and nothing too special... I kinda lied.

These ones are super yummy and unusual

in a few different ways.

For me they are a cross between a

cinnamon bun and a donut.

Sticky and sweet like a bun, but

slightly cake like with a

 fried donut crispiness.

But that could just be me.

Make them yourself and let me know

what you think.

Even if you are not a fan,

your house will smell delicious

and you can thank me later for that.

<3

CINNAMON BUNS: or (aka) BLOW YOUR MIND BUNS)

makes 12 large

2 parchment lined 9x13 cake pans

2 1/2 cup warm water

2 tablespoon sugar

2 packs quick rise yeast

3/4 teaspoon baking soda

1 1/2 tablespoon salt

2 lbs flour ( about 5 cups )

( better to weigh if you can )

1 1/2 cups brown sugar

1 tablespoon cinnamon

6 oz of softened butter ( unsalted )

In a stand mixer add the warm water and stir in sugar.

Stir in yeast and allow to sit until frothy.

To this add the flour.

Mix baking soda and salt together, add to the flour

and yeast water.

Attach the dough hook and beat on low for a good 10 min,

stopping to scape a couple of times

The dough will be very wet!

After 10 minutes remove dough and place on a slightly

oiled mixing bowl and cover with plastic wrap.

Let rest 30 minutes 

 Meanwhile  mix together the brown sugar and

cinnamon and set aside.

After 30 minutes gently pour dough out of bowl

onto a lightly oiled work surface.

Careful not to push down and deflate the dough.

Using a bench scraper pull into a roundish ball.

* The dough is kinda wild and unruly *

Cut dough in half, and shape like this ( below )

Mush butter onto both halves and sprinkle with

sugar/cinnamon.



Now roll as you would normally into a jelly roll

type. The sugar will want to fall out but just squish

back in and keep a light hand rolling.

Using a knife or bench scraper cut each half into

6 pieces. Carefully place in prepared pans.

Let rest for 30 minutes covered.

Preheat oven to 350 F

After 30 minutes place pans in oven and bake 20 minutes

Don't over cook. Best to rotate pans 1/2 way during

during cooking time.

Remove from oven and let cool in pans on a rack.

When almost cooled drizzle with frosting

SOUR CREAM FROSTING

1/4 cup sour cream

2 cups icing sugar

1 teaspoon vanilla

milk or cream

In a small bowl stir sour cream and vanilla together.

Add icing sugar and just enough milk. Beat until

the right consistency for drizzle just on the thicker side

adding more icing sugar if needed.

Drizzle all over buns.

** best eaten the day they are made.





Bourbon Peach Smash

Happy Fri-tail!

If you don't know what that means... no biggie

I just made it up.

Its Friday and its time for a Cocktail.

Ta da Fri-tail.

And just in time for the Long Weekend,

well at least for us who live in

Beautiful British Columbia.

I have not had a moment or an inspiration

to blog for awhile now, but the gorgeous

weather is turning it around for me.

So since it is really HOT it just makes

sense to begin with a refreshing drink.

And you all know by now that if its

not Tequila it has to be Bourbon

for this beach baby!

There are a few recipes out there for

said name cocktail, and I have taken a few

ideas and added my own.

It may become your new go to cocktail

for the summer.

Happy (Long) Weekend :)

BOURBON PEACH SMASH : makes 2

2 peaches diced

1/4 cup bourbon

2 tablespoons honey

1 teaspoon lemon juice

1 ( 355 ml) bottle ginger beer

1 peach sliced

4 lime wedges

ice

In a small bowl add diced peaches, bourbon,

lemon juice and honey. Let sit for at least

an hour in the refrigerator.

Strain liquid into 2 large glasses.

Add peach slices,lime wedges and fill

1/2 full with ice.

Add ginger beer slowly.

Cheers!

** I let my peach/bourbon mixture sit for

   4 hours but I think 1 hour should do it.

** If you can find Reed's Extra Ginger Brew

   it is the best!







Angel Food Cupcakes with Fudge Frosting

Today was a day to stay close to home.

My oldest has gone away to look for future accommodations

in a city that is quite a distance from me.

He and his girlfriend are starting a new chapter in

their lives, she is off to Law School and my son is out

to find something for his own future.

Why stay close to home today?

Because I feel closer and more grounded

in my home while I'm feeling anxious about 

their traveling through unknown

 territory that they both have never experienced.

I am just that kind of mom.

I am excited for them as much as I am sad for me.

It's a day that we as parents fool ourselves into

believing will never arrive.....

the moving out and onward day.

I feel relief that my son is in love with a girl

that brings out the very best in him.

They complement each other with their

contrasting personalities.

She is strong where my son is weak and vice versa.

I love that they recognize their need for each other,

and the comfort that is missing when they are apart.

Very much like my relationship with my husband.

People can spend their whole lives trying to find

a Yin to their Yang.

How sweet it can be to find it early in life

so you can have more time to enjoy it.

I will miss my kid terribly but I know he is

being loved by someone who sees him

the way I do and appreciates all his

weird crazy ways. For this I am grateful.

Since I am home and have been thinking

about LOTS of stuff, it seemed fitting

to make something sweet and contrasting.

And since my youngest has been nagging for

Angel Food cake for weeks....

Ta Da....

Light Airy Cupcakes With Dark Fudgy

Frosting and some Coconut Sprinkles.

Remember sometimes the Sprinkles are what

makes EVERYTHING  just a little better.

ANGEL FOOD CUPCAKES:    makes 12

Preheat oven to 350F

Line muffin pan.

3//4 cup sugar

1/2 cup sifted cake flour

10 tablespoon liquid egg whites

1/2 tsp tartar

pinch of salt

1 teaspoon vanilla

Add pinch of salt and tartar to egg whites. Give them a little stir.

Whisk egg whites until foamy, slowly add sugar.

Beat until firm soft peaks.

Add vanilla.

Fold in sifted flour gently until thoroughly combined.

Scoop cake batter into prepared muffin pan.

Fill to the top.

Bake for about 13 to 15 minutes.

Remove from oven and cool for 5 minutes.

Remove cupcakes from pan and cool completely.

FUDGE FROSTING :

1/4 cup butter

2 tablespoons of milk

3 tablespoons of dark cocoa powder

1 teaspoon of pure vanilla

1 cup of icing sugar

shredded coconut

In a medium saucepan add the butter, milk, vanilla and

cocoa powder. Over medium low heat melt the butter

and bring to a light boil.

Remove from heat and add icing sugar. Beat until

thick and glossy.

Dip tops of cupcakes into fudge frosting and top with coconut

right away. If frosting begins to set too quickly in pan just

reheat slightly and continue to dip cupcakes.

**These are so good I am eating one right now as I write this....

they are small but give a good chocolate kick in a light way.

Don't forget the sprinkles :)