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-
Nanaimo Bars: Canada 150 Month (#1) https://kindnesskitchen.ca/nanaimo-bars/?utm_source=rss&utm_medium=rss&utm_campaign=nanaimo-barshttps://kindnesskitchen.ca/nanaimo-bars/#comments Sat, 01 Jul 2017 14:31:04 +0000 http://kindnesskitchen.ca/?p=783 For the information of those of you not in Canada, 2017 marks Canada’s sesquicentennial – or its 150th anniversary of Confederation. We celebrate Canada Day on July 1 every year. Because this year is the 150th, it’s a big year in Canada and we Canadians like any excuse to party! In honour of this milestone year, I […] The post Nanaimo Bars: Canada 150 Month (#1) appeared first on Kindness Kitchen.
]]>For the first week of July, I have decided to kick off my Happy Canada Day month with a quintessential Canadian treat. No, not poutine (yet). Instead I’m going with our own homegrown Nanaimo Bars! This sweet treat is named after the city of Nanaimo in British Columbia. Its history is murky at best, so knowing exactly when it was established and where is hard to pinpoint, but the fact is – we do know that this is a treat of Canadian origin.
If you’ve never had a Nanaimo Bar, you’re missing out! It is a sweet no-bake layered slice with a chocolaty, coconutty, nutty base. The middle layer is a custard-flavoured buttercream. The top is a thin layer of crisp dark chocolate. So decadent, so good…
Just look at those layers… yum!!
There are as many versions of Nanaimo Bars as there are bakers because many people take liberties with the flavours of the buttercream and base layers. I’ve seen mint, mocha, butterscotch, Irish cream, and peanut butter. This recipe is the traditional, the classic, the best Nanaimo Bar recipe.
These keep best when stored in the fridge because the layers soften up quite a lot. I found that freezing the pan for an hour before slicing helped to minimize cracking the top chocolate layer – although as you can see from my pictures, mine weren’t flawless. This is the benefit of being a home-cook – my stuff doesn’t have to look perfect
Wherever you are, have a fantastic Canada Day as we look forward to the next 150 years – may they be even better!
Vegan Nanaimo Bars
This no-bake square is perfect for a summery dessert because it doesn't heat up the house - but it is also decadent enough to adorn your Christmas baking platter as well!Ingredients
For the Base Layer
- 1 tbsp ground flax
- 3 tbsp water
- 1/2 cup vegan butter or margarine
- 1/4 cup sugar
- 1/4 cup cocoa powder
- 1 tsp vanilla
- 1 1/2 cups vegan graham crumbs or other cookie crumbs
- 1 cup shredded coconut
- 1/2 cup chopped pecans
For the Custard Buttercream
- 1/4 cup vegan margarine or butter
- 2 cups icing sugar
- 2 tbsp custard powder
- 2 tbsp plant milk
- 1/2 tsp vanilla
- pinch of salt
For the Chocolate topping layer
- 1/2 cup chocolate chips melted
- 1/2 tbsp vegan butter/margarine
Instructions
- First, prepare the base to allow it time to chill a bit.
BASE LAYER
- In a small bowl, mix the water and the flax and set aside for a few minutes and it will become thickened, like an egg.
- In a small saucepan, heat the butter, sugar, and cocoa until all melted and smooth.
- Stir in the flax mixture and the vanilla
- Add in the graham crumbs, coconut, and pecans. If not thick enough, add up to a half cup more graham crumbs.
- Press into the bottom of a parchment lined 8x8 pan.
- Chill about 30 minutes or until somewhat set.
CUSTARD BUTTERCREAM
- While the crust is in the fridge, stir the milk, custard powder and vanilla together in a small bowl. Set aside.
- Cream the 1/4 cup butter and icing sugar together.
- Add in the milk mixture and the pinch of salt and beat together until well mixed.
- Spread this mixture over the crust.
- Return to the fridge to chill for an hour.
CHOCOLATE TOPPING
- Melt the chocolate and butter together.
- Gently spread this mixture in a thin layer over the set custard mixture. There may be more than enough chocolate for this. This can be a bit tricky as the warm chocolate can melt the buttercream.
- Chill or freeze the completed pan until firm and set.
- Cut into small squares and ENJOY!!
If you make this recipe, please rate/comment below! Thanks
Be sure to check out all my Canada 150 recipes:
Canada 150 #1 Canada 150 #2 Canada 150 #3 Canada 150 #4 The post Nanaimo Bars: Canada 150 Month (#1) appeared first on Kindness Kitchen.
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Cinnamon Sticky Buns in a Jiffy! https://kindnesskitchen.ca/cinnamon-sticky-buns/?utm_source=rss&utm_medium=rss&utm_campaign=cinnamon-sticky-bunshttps://kindnesskitchen.ca/cinnamon-sticky-buns/#comments Tue, 16 May 2017 13:07:37 +0000 http://kindnesskitchen.ca/?p=639 You know how cinnamon buns can be super dry or boring or flavourless? You know how making cinnamon buns is a several-hour affair that means you have to get up at 4am to have them ready for breakfast? Yeah…. this recipe has none of those problems! If you like ooey-gooey sticky cinnamon buns and you […] The post Cinnamon Sticky Buns in a Jiffy! appeared first on Kindness Kitchen.
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Rivers of caramel….
For this recipe I used an adapted version of a biscuit dough. While the dough was resting, I quickly made up the “goo” for the bottom of the pan and then rolled out the dough, shaped the buns, and placed them in the pan. By the time everything was done, the oven was all heated up to 400’F. So basically, figure out how long it takes your oven to heat up to 400’F and then add about 15-20 mins for baking and that’s how long these take to make. Beauty!
I also want to say that for me, a cinnamon bun without goo is just a sad excuse for a treat and not worth eating. So, that’s why this recipe makes a lot of gooey caramel. If you prefer your buns [heaven forbid] less sticky or even [gasp] not sticky, then just reduce or omit the caramel (I can’t even believe I’m offering this advice….I’M SORRY MOM!)
Oceans of goo….
Cinnamon Sticky Buns in a Jiffy!
Servings 10 -12Ingredients
For the DOUGH
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- ½ tsp salt
- ¼ cup coconut oil or hard cold vegan margarine/butter SOLID - not melted!
- 1 cup soy milk
For the FILLING
- Enough spreadable vegan margarine or melted vegan butter to spread over the surface of the rolled out dough
- 1/2 cup brown sugar or more, to taste
- 1 tbsp ground cinnamon or more, to taste
For the CARAMEL GOO
- 1/4 cup vegan butter
- 2/3 cup brown sugar
- 2 tbsp maple syrup
- 1/4 - 1/2 cup chopped pecans optional
Instructions
- Preheat the oven to 400'F
- In a large bowl, mix the flour, salt, baking soda, and baking powder.
- Cut in the coconut oil/butter until the mixture resembles coarse crumbs.
- Gradually pour in the milk to make a soft ragged dough. Add more flour, 1 tbsp at a time, if the dough is too wet.
- Turn dough out onto floured surface and knead a few times. Let rest for 5-10 mins while you make your caramel.
- In a small saucepan over medium-low combine the butter, brown sugar, and maple syrup. Stir until the butter is melted and the sugar is dissolved. Remove from heat.
- Pour the caramel into the bottom of a 9" round cake pan. Sprinkle with the pecans. Set aside.
- Now, return to the dough and roll it out into a large rectangle (about 9"x13"). The dough is sticky and elastic but it will roll out. Use flour to keep from sticking to the counter and the rolling pin.
- Once rolled out, spread with margarine/butter and sprinkle with the sugar and cinnamon.
- Roll up, tightly, jelly roll style from a long side.
- Using a serrated knife, cut the roll into 1.5" slices.
- Arrange the slices, cut side down, in the prepared pan on top of the caramel.
- Place the pan on a cookie sheet to protect from sugar bubbling over.
- Bake for 15-20 minutes, or until the sugar is bubbly and the tops of the buns are golden.
- Remove from the oven and let stand for not more than 1 minute.
- Carefully invert the pan on parchment paper over a heat-proof surface (these are VERY hot).
- Cool and serve!
Remember, if you make this recipe – please rate it and comment below! Thanks!
The post Cinnamon Sticky Buns in a Jiffy! appeared first on Kindness Kitchen.
]]>639 -
Salted Vegan Chocolate Chip Pecan Cookies, crispy AND chewy! https://kindnesskitchen.ca/chocolate-chip-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=chocolate-chip-cookieshttps://kindnesskitchen.ca/chocolate-chip-cookies/#comments Mon, 08 May 2017 12:39:20 +0000 http://kindnesskitchen.ca/?p=602 Chocolate chip cookies, there are as many recipes as there are bakers and everyone has a favourite style. Some like big soft gooey ones, some like thin crispy ones, some like crunchy ones, some like cakey ones. I’ve tried a lot of chocolate chip cookie recipes and some I’ve liked and some I’ve been meh […] The post Salted Vegan Chocolate Chip Pecan Cookies, crispy AND chewy! appeared first on Kindness Kitchen.
]]>The flax egg lends the chewiness that is absent in vegan cookies and the cookie dough is just the right consistency for a traditional drop cookie
As these bake they spread out quite a bit. Once out of the oven, be sure to let them cool for about 2 minutes on the pan, otherwise they will be too soft to move. After that, you must let them cool on a rack. These will firm up considerably as they cool.
Fresh out of the oven….
These cookies are buttery and slightly crisp on the edges, and soft and melty in the middle.
Just look at that ooey-gooey goodness….
If you decide you don’t want to add the salt on top, feel free to leave it off. However, be forewarned…. the sprinkling of salt lends a sophistication and specialness to the cookie that sets it heads and shoulders above any of its counterparts.
mmmmm salted tops…
Once you make these cookies that are so very easy, you will have a hard time not making them every.single.day. I might have made several dozen of these over the past few days, I excused it as “blog research” but really…. let’s face it, it’s because I wanted more cookies!
These are best the day they are made, however the leftovers (if you have any) are great too. They lose their crispiness overnight, but if you want to restore it you just need to throw them into a 300’F oven for 5 minutes and let them cool. I’ve also heard that storing cookies in a glass container helps preserve crispiness longer, I haven’t tried this. Because these are a crispy AND soft cookie, keeping them crisp is a challenge.
Crispy Chewy Chocolate Chip Cookies
Calories 180kcalIngredients
- 1/2 cup vegan butter room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 flax "egg" In vegan baking, you can often substitute an egg with a flax "egg": You mix 1 tbsp ground flax with 3 tbsp warm water. Let stand for about 5-10 minutes, until it gels. This equals 1 egg.
- 1 tsp vanilla
- 1 1/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips
- 1/2 cup chopped pecans optional, but recommended!
- Coarse salt for sprinkling optional, but recommended!
Instructions
- Preheat your oven to 350'F
- Cream together the butter and the sugars until fluffy.
- Add in the flax egg and vanilla. Beat well.
- In a separate bowl, combine the dry ingredients.
- Add the dry ingredients to the wet and mix until well combined.
- Fold in the chocolate chips and chopped pecans.
- In drop cookie style, drop heaping teaspoons onto a cookie sheet, about 2" apart.
- Sprinkle tops with just a bit of coarse sea salt flakes (optional)
- Bake for 12-15 minutes, until the edges are just beginning to brown.
- Let cool in the pan for 2 minutes and then transfer to a rack to cool.
- Makes about 18-20 cookies.
Notes
1)In vegan baking, you can often substitute an egg with a flax "egg": You mix 1 tbsp ground flax with 3 tbsp warm water. Let stand for about 5-10 minutes, until it gels. This equals 1 egg. 2) These lose their crispiness overnight. They are still good when they are softer. However, if you heat them up in a 300'F oven for 5-10 minutes and let them cool, the crispiness will be restored.If you make this recipe, please rate and comment below! Thanks
The post Salted Vegan Chocolate Chip Pecan Cookies, crispy AND chewy! appeared first on Kindness Kitchen.
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Vegan Coffee Cake https://kindnesskitchen.ca/vegan-coffee-cake/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-coffee-cakehttps://kindnesskitchen.ca/vegan-coffee-cake/#respond Tue, 21 Mar 2017 14:01:42 +0000 http://kindnesskitchen.ca/?p=193 I LOVE crumble/streusel on top of things! I mean… like REALLY love it. This recipe is all about the crumble on top and it’s amazing. I also like to top the slices with a drizzle of simple and sweet vanilla glaze (icing sugar, a tiny bit of vanilla, and a tiny bit of soy milk […] The post Vegan Coffee Cake appeared first on Kindness Kitchen.
]]>
I mean, just look at that crumble….
I also like to top the slices with a drizzle of simple and sweet vanilla glaze (icing sugar, a tiny bit of vanilla, and a tiny bit of soy milk – stir. If too runny add more icing sugar, if too stiff add more soy milk).
Vegan Coffee Cake
Servings 12Calories 277kcalIngredients
- 2 1/2 cups all purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup oil
- 1 cup plant milk
- 1 tsp apple cider vinegar
- 1/4 cup apple sauce
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350 F and grease a 7x11 pan. Set aside.
- In a large bowl combine the flour, sugars, and spices.
- Mix in the oil and combine until well mixed and crumbly.
- Set aside 1 cup of this crumbly mix,
- In a medium bowl combine the milk, vinegar, apple sauce, vanilla, soda, and powder.
- Add the wet mixture to the dry and mix very well.
- Pour into the prepared pan.
- Add chopped nuts to the dry mix you set aside and crumble over the top of the batter in the pan.
- Bake at 350'F until a cake tester comes out clean about 45 minutes (start checking after 30minutes)
Notes
I often sprinkle a bit of cinnamon on the top of this cake before I bake it, just to kick up the cinnamon flavour a bit. Totally optional. Something I haven't tried yet, but I plan to, is to add some finely diced apple to the batter. If you try this, let me know how it goes!If you make this recipe, please rate and comment below! Thanks!
We may or may not have eaten some cake before I remembered to take pictures…..
The post Vegan Coffee Cake appeared first on Kindness Kitchen.
]]>193
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