Oatmeal Raisin Bread

Here we are with the second quick bread of my series.  This is an Oatmeal Raisin Bread, and oh is it good.  I think that it definitely outranks the Honey Cranberry Cornmeal Bread.  This bread didn't rise super high, but that may be because I used a 9x5 loaf pan instead of an 8 1/2x4  loaf pan. 

This bread has oats, whole wheat flour, regular and golden raisins, and flax.  It is not too sweet, so you could easily (and not at all guiltily) eat it any time.  I adapted this recipe from a (you guessed it) King Arthur Flour recipe.  

Oatmeal Raisin Bread

1 cup (3 1/2 ounces) old fashioned rolled oats

6 Tablespoons (3 ounces, 3/4 stick) unsalted butter

1/2 cup (3 1/4 ounces) brown sugar

1 1/2 cups (12 ounces) buttermilk

3 large eggs

1 cup (4 ounces) whole wheat four

3/4 cup (3 1/8 ounces) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 Tablespoons Flax

1/2 cup (3 ounces) raisins

1/2 cup (3 ounces) golden raisins

Preheat the oven to 350F.  Grease an 8 1/2 x 4 inch loaf pan.  In a large bowl, combine the oats, butter, and brown sugar.  Heat the buttermilk to a simmer, then pour it over the oat mixture and stir to combine.  Let the mixture sit and cool until it is lukewarm,.  Add the eggs, and the remaining ingredients and mix well.

Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.  Remove the bread from the oven and let cool on a rack for about 20 minutes before turning the bread out of the pan and cooling completely on a cooling rack.  Makes 1 loaf, 16 slices.

Enjoy!  -Cardamommy

Gyoza

Gyoza (g-yoh-zuh) are more commonly known as "potstickers." That word, however, is not uttered in our family, lest the offending speaker receive dirty looks and snarky comments from my older brother, the Sensei. He acquired this recipe during his two year mission in Japan, during which he became fluent in the language and an expert on the culture. Upon his return, he shared the gyoza recipe with our family, and it has become a commonly requested and prepared dish. You will never want to buy gyoza from the store/restaurant again because these are so fun to make and are so incredibly delicious! Although the Sensei says they're really supposed to be more of a side dish (a mere technicality), they usually end up being our main dish.

Filling:

4 Eggs

1 1/4- 1 1/3 lbs Ground Meat (beef/pork)

1/2 Head Chinese Cabbage
1-2 Green Onions

2 tsp Salt

1/4 C Rice or Grape Wine

1 T Freshly Grated Ginger

1-2 Cloves Garlic

2 T Sesame Oil

Skins:

It's easiest to buy a package of gyoza skins. If you're feeling especially ambitious, email for the recipe and directions.

1. Chop the vegetable very very finely. Mix all the filling ingredients in a large mixing bowl. Drain extra liquid.

2. Place a small portion of meat mixture into the center of a skin. Wet edges and pinch the outside edge closed in a pleated fashion. The result should be half-moon-shaped.

3. Pour 1-2 T sesame oil in the bottom of a large pan. Put gyoza into the pan (they fit nicely when nested next to each other). Turn on medium heat and wait for them to start sizzling. Then add 1/4 C water and cover with a lid. After the skins look cooked uncover and let the water evaporate. The gyoza should be brown on the bottom, not burned.

4. Serve and dip in soy sauce, rice vinegar, soy sauce/rice vinegar mix, or some sort of spice.

*Note: According to very strict Japanese law (read the Sensei's law which he enforces in our family), one must use chopsticks while eating gyoza and must never ever ever stab a gyoza with the chopsticks. These offenses are punishable by death. Or more snarky comments.

Mahlzeit!

-Coriaunty

     

Honey Cranberry Cornmeal Quick Bread

This bread is first in a short line of quick breads that I will be making in the very near future. I like my quick breads to be dense, moist, and flavorful.  And not banana.  This bread fills 3 1/2 out of 4 of those requirements.  This bread is dense, full of flavor, definitely not banana, and sort of moist.  A bonus?  There is honey in it!  This is the second time that I have made this bread.  The first time, I used dried cranberries and I felt that it was a little dry, so this time I used fresh cranberries to see if that made a difference.  I think not so much.  Notice how most of them floated up to the top?  Yeah, not quite sure what happened there.  Anyway, the moistness of the bread landed right in the mid to moderate range.  The flavor of this bread is great.  I think that I will use even more cranberries next time.

Honey Cranberry Cornmeal Quick Bread

1 cup all purpose flour

1 cup whole wheat flour

1 cup cornmeal

1/2 cup sugar

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1/2 cup (1 stick) butter, melted

1/2 cup honey

1 1/4 cups buttermilk

2 eggs

1 teaspoon vanilla extract

1 1/2 cups fresh cranberries

Preheat the oven to 350F.  Grease and flour a 9x5x3 inch loaf pan.

In a large bowl, whisk together the flours, cornmeal, sugar, salt and baking powder.  In a smaller bowl, whisk together the butter, honey, eggs, buttermilk, and vanilla.  Add the buttermilk mixture to the flour mixture and stir until just blended.  Fold in the cranberries. Pour the batter into the prepared loaf pan and spread evenly.  Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  Cool bread in the pan on a cooling rack for 15 to 20 minutes, then remove from pan.  Serve warm.

Enjoy!  -Cardamommy

Blueberry Pie

Okay, before we begin, I want to remind you that looks are not everything.  Take this pie, for example.  Despite my best efforts, it seems to have bubbled over just a bit.  However!  It tastes exactly the same as it would if it hadn't boiled over (luckily for all involved).  This was my very first attempt at making a blueberry pie.  I can't even remember if I have ever had blueberry pie before.  I love fresh blueberries, but so often blueberry foods taste so bland and sweet.  Not for me.  But this pie!  Definitely not bland.  


Apparently, blueberry pies are usually either made with the filling uncooked, or cooked.  I really wasn't sure which way to go, especially since I watched a new episode of Dirty Jobs where they made blueberry pie.  There was quite the debate over cooked or uncooked filling.  Not willing to take sides, I chose a pie that has both.  I found this recipe in a Taste of Home magazine, and modified it slightly.  A third of the berries are cooked on the stove top with the sugar and thickening agent, and then the other two thirds of the berries are mixed in.  This gives you the sauciness as well as whole and intact berries.  This pie also has a cream cheese layer on the bottom.  I was worried that it would overpower the rest of the pie, but it was not so.  You could just taste the cream cheese layer, and it was just so perfect.


Blueberry Pie


Pastry for a double crust 9 inch pie


Cream Cheese Layer:
4 ounces cream cheese
1/2 cup powered sugar
1 Tablespoon lemon juice
1 egg yolk


Blueberry Filling:
1/2 cup sugar
2 Tablespoons all purpose flour
1 Tablespoon cornstarch
1/4 cup cold water
6 cups fresh or frozen blueberries, divided
2 Tablespoons lemon juice
1 egg white, beaten
Demarara sugar (to sprinkle over crust)


Fit the bottom crust into a 9 inch deep dish pie plate.  Trim the pastry and flute the edges.  Line pastry shell with tin foil and fill with pie weights, then bake for 8 minutes at 450F.  remove the foil, and bake for 5 minutes longer.  Cool on a wire rack.  Reduce oven heat to 375F.


In a small bowl, beat the cream cheese, powdered sugar, and lemon juice until light and fluffy.  Add the egg yolk and beat until well blended.  Pour into the crust and spread evenly.


In a large saucepan, combine the sugar, flour, and cornstarch, then stir in the water until smooth.  Stir in 2 cups of berries and bring the mixture to a boil.  Cook and stir for 1-2 minutes or until thickened.  Cool slightly, then add lemon juice and remaining berries and stir well.  Pour over the cream cheese filling.


Cut decorative cutouts in the remaining pastry and arrange them over the filling.  Brush the pastry with the beaten egg white, and sprinkle with demarara sugar.  Bake at 375F for 35 to 40 minutes, or until crust is golden brown and the filling is bubbly.  Cover the edges with foil towards the end of the baking time to prevent overbrowning, if necessary.  Cool on a wire rack.  Makes 1 pie, 8 slices.


Enjoy!  -Cardamommy

Grilled Caesar Chicken Wrap

"...And then I had a taste...now I'm a believer!" Wait, that's not how the song goes. But seriously, Cardamommy has raved and raved about King Arthur Flour for years. Ok so maybe not that long, but she's been going on about it for a really long time. My initial reaction was a "Well, thanks for that. I'll log that away," but this week I decided to investigate a little further into this person they call King Arthur. I must say, I'm impressed. Especially after making this recipe. Team Cardamommy/King Aurthur: 1. Team Coriaunty: well, we'll let you do the math.

I deviated ever so slightly from the original recipe. I cooked the onions with the chicken and a dash of chipotle, sautéed the zucchini, and left the bell peppers raw (I think bell peppers taste best that way). Toss it all together on your soft-wrap-bread and lettuce, top with homemade caesar dressing, and voillà: a delectable, healthy, and filling wrap. I loved the softness of the chicken and onions contrasted with the crunchy of the zucchini and slight sweetness of the red bell pepper, and the extra zing provided by the caesar dressing. My only complaint: the caesar dressing was a little too olive-oily for me, so I'll decrease the amount I use next time. Which will be very soon. Toques off to you, Mr. King Aurthur; I'm a believer.


Wrap Bread:
3 C All-Purpose Flour
1 1/4 C Boiling Water
1 1/4 C Potato Flour or 1/2 C Potato Buds/Flakes
1 1/4 tsp Salt
2 T Vegetable Oil
1 tsp Instant Yeast


Caesar Dressing:
1-4 Cloves Garlic, peeled and minced
2 T Lemon Juice
2 T Dijon Mustard
2 tsp Worcestershire Sauce
1/4 C Sour Cream
3/4 C Olive Oil
1 C Parmesan Cheese, grated
1 tsp Black Pepper, ground


Chicken/Veggi Filling:
1 lb Boneless Chicken breasts or thighs
1 Large Red Bell Pepper, seeded and sliced
1 Large Onion
1 Medium Zucchini, sliced
Romaine Lettuce


For Bread:
Place 2 C flour into a bowl. Pour the boiling water over the flour and stir till smooth. Cover the bowl and set aside for 30 minutes. In a separate bowl whisk together potato flakes, remaining 1 C flour, salt, oil, and yeast. Add this to the cooled flour/water mix. Stir, then knead for several minutes. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary. Keep hands and working surface slightly oiled. Let dough rise, covered, for 1 hr. Divide into 8 pieces and let rise 15-30 minutes.


Roll out each piece into a 7-8 inch circle and dry-fry them over medium heat about 1 minute per side, until puffed and flecked. Transfer cooked bread to a rack, stacking to keep soft.


For Dressing:
Whisk together all ingredients in order listed. Refrigerate if you're not going to use it within about an hour.


Filling:
Grill chicken and vegetables over medium coals until done (or sauté them in a skillet). Place a lettuce leaf on each bread. Spoon some of the filling--either hot or cold depending on your preference--down the center, atop the lettuce. Top with dressing and serve.


Mahlzeit!
-Coriaunty

Chocolate Topped Linzer Cookies

I thought that these cookies would be just fabulous for Valentine's Day.  They are cute, but still look fancy.  They also tasted amazing.  I was a little bit worried that the spices would be too strong  for the rest of the cookie (you know how I don't like spices with chocolate), but they weren't.  The chocolate topping overpowered the jam just a little bit, but that could be fixed by using a little less chocolate, or better yet, using more jam.

Chocolate Topped Linzer Cookies

2 1/4 cups all purpose flour

1/8 teaspoon cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1 cup butter, softened

2 cups + 1 Tablespoon powdered sugar, divided

1 large egg

1 cup slivered almonds, finely ground

3/4 cup boysenberry jam (or raspberry, strawberry, etc. whatever you prefer)

2 ounces semi sweet chocolate, melted

4 ounces cream cheese, softened

1 Tablespoon milk

In a small bowl, mix the flour and spices.  In a larger bowl, beat together the butter and 1 cup powdered sugar with a mixer until well blended.  Add the egg and mix well.  Gradually beat in the flour mixture, then add the nuts and beat well.  Divide the dough in half and shape each half into a disk.  Wrap individually in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 350F, and line a baking sheet with parchment paper.  Roll out the dough on a lightly floured surface to 1/8 inch thickness.  Cut the dough with the desired  shape 2 1/2 inch cookie cutter, rerolling the scraps as necessary.  Transfer the shapes to the prepared baking sheet, then using a 1 inch cookie cutter of the same shape, cut out the centers from HALF of the shapes.  Repeat with the remaining dough.

Bake the cookies for 10 to 12 minutes or until the edges are just golden brown.  Cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely.  Spread jam over the whole cookies, then top with the hollow cookies.  Using a fines mesh strainer, sprinkle 1 Tablespoon powdered sugar over the cookies.

Melt the chocolate carefully in a medium sized microwave safe bowl, stirring until smooth. Add the cream cheese and beat with a mixer until the chocolate and cream cheese are fully incorporated and creamy.  Beat in the remaining 1 cup powdered sugar until light and fluffy.  If the chocolate is too thick, add the milk, a teaspoon at a time until you reach the desired consistency.  Spoon a heaping teaspoon of chocolate mixture onto the center of each cookie.  Let stand until chocolate is firm.  Makes 18 to 20 cookies.

Enjoy!  -Cardamommy

Chocolate Dipped Mint Hearts

Since the vast majority of my life is spent using the computer/internet--homework, research, homework, studying, homework, homework, etc--I sometimes forget that real books, other than textbooks, exist. Luckily, I remembered that I recently bought Nordic Ware's The Great Cookie Book. As I was flipping through pages, I came across this recipe that piqued my interest. And, because it's Valentine's Day time, I thought it especially appropriate.

I doubled the recipe because I was certain they would be delicious. However, upon making the first half, I became very concerned because they were not quite as delicious as I was hoping. I kept in mind, though, that they were a little too thick, may have been slightly underdone, and they did not have any chocolate on them. So today I tried out the second half. I rolled them to about 1/8 inch (rather than the recommended 1/4), baked them the proper time, and completed them with chocolate. Delicious. The chocolate offsets the mint perfectly, making a splendid Valentine cookie to share with family and friends. And maybe your Valentine.

Dough:

3/4 C Sugar

1 C Butter, softened

1 3 oz pkg Cream Cheese, softened

1 Egg

1 tsp Peppermint Extract (I used mint, because that's what I had)

3 C All-Purpose Flour

Chocolate Glaze:

1 1/2 C Semi-Sweet Chocolate Chips

1/3 C Butter

Cookies:

In a large bowl, combine sugar, butter, ream cheese, egg and peppermint. Beat at medium speed until light and fluffy, scraping the sides of the bowl as necessary. Add flour and beat until mixed. Divide dough in half. Wrap in waxed paper or plastic wrap. Chill for at least 2 hours, or until firm.

Preheat oven to 375 F. Roll out dough on a floured work surface to 1/4 inch thickness (again, I found it worked better at 1/8 inch). Cut out hearts using floured cutter. Space 1 inch apart on ungreased baking sheet. Bake for 7-10 minutes, or until edges are very lightly browned. Transfer immediately, cool on wire racks.

Chocolate Glaze:

Melt chocolate morsels and butter in a small saucepan over low heat, stirring frequently. Dip half of each heart into melted chocolate. Place cookies on a waxed paper baking sheet. Refrigerate until chocolate sets. Store in an air tight container in the refrigerator.

Mahlzeit!

-Coriaunty

Mexican Hot Chocolate Chip Cookies with Marshmallow Cream Filling

I came up with the recipe for these cookies quite by accident last year, and have made them several times since then.  I had bought some Mexican hot chocolate mix, and quickly decided that it wasn't for me.  It turns out that I am not a big fan of chocolate and cinnamon together.  So, what to do, what to do?  Hello, cookies of course (does this seem to be my answer for everything?)!  You can use whichever combination of chocolate chips you would like.  This time, I used white, special dark, and a white/semi-sweet swirl.  This is the first time that I have paired the cookies with the marshmallow cream filling, but what goes better with hot chocolate than marshmallows?  And, I have a hard time not putting some kind of filling, frosting, or other assorted goo in between my cookies.


Mexican Hot Chocolate Chip Cookies with Marshmallow Cream Filling


Cookies:
1 cup (2 sticks butter), room temperature
1 cup granulated sugar
2/3 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
3 1/4 cups all purpose flour
4 ounces Mexican Hot Cocoa mix
1 teaspoon salt
1 1/4 teaspoon baking soda
1 cup each white, milk, and semi-sweet chocolate chips


Marshmallow Cream Filling:
1 7 ounce jar of marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
3/4 teaspoon vanilla extract
Tiny pinch of salt


Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Cream the butter and sugars until light and fluffy.  Beat in the eggs, one at a time, then add vanilla and beat until combined.  In a separate bowl, whisk together the flour, cocoa mix, salt, and baking soda.  Beat the flour mixture into the creamed mixture, a little at a time, until all the flour is incorporated.  Fold in the chocolate chips.  Using a large cookie scoop, scoop the dough out and place on the prepared baking sheet.  Bake for 10 minutes, or until edges are golden brown and the center is just set.  Remove from the oven, then transfer cookies to a wire cooling rack to cool completely.


For the filling, combine the marshmallow cream, shortening, powdered sugar, vanilla, and salt in a bowl.  Beat on low speed with an electric mixer until just combined, then beat on high speed until fluffy.  Scoop filling by tablespoonfuls in between two cookies.  Makes about 15 cookie sandwiches.


Enjoy!  -Cardamommy

Cranberry Orange Bundt Cake

I bought fresh cranberries before Christmas, and froze them.  Then forgot about them.  Now I need to relieve my freezer of some items that won't travel well.  So. This cake.  Yum.  I got the idea from a cranberry lime cupcake recipe, but I didn't have lime, and I wanted to make a bundt cake.  So?  I made one up.  One quick but oh so important note:  Grease AND flour the bundt pan.  Or, you will be scraping the top of the cake out of the pan when the bottom of the cake is already on the serving plate.


Cranberry Orange Bundt Cake


Cake:
1 cup butter, softened
2 cups sugar
4 large eggs, separated
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 cups fresh cranberries, chopped (pulse several times in a food processor)
1 Tablespoon orange zest


Glaze:
4 ounces white chocolate chips
1/2 stick butter
2 ounces cream cheese
1 1/2 cups powdered sugar
Orange zest, to taste
Orange juice, enough to reach desired consistency


Preheat the oven to 350F.  Grease and flour a bundt pan.  In a large bowl, beat butter and sugar at medium speed until fluffy.  Add the egg yolks, one at a time, beating well after each addition.  In a medium bowl, combine flour, baking powder, and salt.  Gradually add the flour mixture to the creamed mixture, alternating with the buttermilk, beginning and ending with the flour.


In another medium bowl, beat the egg whites at high speed until stiff peaks form.  Fold the egg whites into the batter, then carefully stir in cranberries and orange zest, until just combined.  Pour the batter into the prepared pan, and spread evenly.  Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.  Let cake cool in the pan for 10 to 15 minutes, then carefully turn out onto a serving plate.  Cool completely.


For the glaze, melt the white chocolate chips and the butter together, then stir until smooth.  Add the cream cheese and beat well until no lumps remain.  Add the powdered sugar and orange zest and beat until combined.  Finally, add orange juice a tablespoon at a time until the glaze reaches the desired consistency.  Spoon over the cooled cake and let run down the sides.  Serves 10 to 12.


Enjoy!  -Cardamommy

Oreo Cheesecake Cookies

So, in light of the 20 or so pounds that I have put on since I last posted, I gave these cookies away.  All of them.  Well, except for four.  One for me, and the rest for my hungry puppies.  These cookies were yummy.  They were something a little different, but fun.  Don't be alarmed by the lack of any leavening agents in the recipe.  The cookies turn out just fine.

Oreo Cheesecake Cookies

1/2 cup unsalted butter, softened

3 ounces cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup mini chocolate chips

1 cup Oreo cookie crumbs

1/2 cup white chocolate chips, melted

Preheat the oven to 375F.  Line a baking sheet with parchment paper.  In a large bowl, cream together the butter and cream cheese until they are well combine.  Beat in the sugar and vanilla extract.  Stir in the flour until incorporated, then stir in the mini chocolate chips.

Scoop the dough into 1 inch balls, then roll in the Oreo crumbs to cover the dough ball completely.  Place on the prepared baking sheet.  Bake for 12 minutes until the cookies are slightly puffed, and the edges are golden.  Cool the cookies on the pan for 2 minutes, then transfer to a wire rack to cool completely.  Drizzle the cooled cookies with melted white chocolate.  Makes about 2 dozen cookies.

Enjoy!  -Cardamommy

Triple Chocolate Scones

I enjoy a good scone upon occasion.  These would qualify as good.  They have a nice flavor, where the chocolate is not overpowering, with wonderful bursts of smooth chocolate from the chips.  The chocolate drizzle on the top gives it a nice touch of sweetness, as the scones themselves are not overly sweet, and completes the trifecta.

Triple Chocolate Scones

Dough:

1 3/4 cups all purpose flour

1/3 cup sugar

1/2 cup cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

4 ounces cream cheese, cold

1/4 cup butter, cold

3/4 cup buttermilk

1 egg

2 teaspoons vanilla

2/3 cup chocolate chips (I used Guittard milk chocolate chips)

Chocolate Drizzle:

1 cup powdered sugar

1 Tablespoon cocoa powder

1 Tablespoon water

Preheat the oven to 375F.  Line a baking sheet with parchment paper.  In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.  In a separate bowl, combine the buttermilk, egg, and vanilla, and whisk until well blended.  Add the cream cheese and butter to the flour mixture and using a pastry blender, fork, or your fingers, cut the it into the flour mixture until there are pieces no larger than a pea.  Add in the chocolate chips and mix, then add the liquid and stir until just combined.  

Turn out onto your work surface and knead once or twice, then pat it into a 6 x 8 inch rectangle.  cut it into 8 pieces, and transfer the pieces to the prepared baking sheet.  Bake for 18 minutes, the remove from oven and transfer scones to a wire rack to cool.  For the icing, combine the powdered sugar, cocoa powder, and water, then mix with a fork and drizzle over the scones.  Makes 8 scones.

Enjoy!  -Cardamommy

Nanaimo Bars

I got this recipe several years ago from a friend of mine who ran a bakery.  I have had the best intentions since then to make this recipe, but haven't until now.  I should have done it way sooner, because these are seriously yummy.  These no-bake bars are of Canadian origin and are named after the city of Nanaimo, British Columbia.  There is debate, however, as to whether these treats actually originated in Nanaimo.  Since they are called Nanaimo bars, that is good enough for me.

The base is a fudgy layer of chocolate, coconut, graham cracker goodness.  The second layer is a filling with the special ingredient of Bird's vanilla custard powder.  I bought some at the grocery store specifically with these in mind, however if you can't find custard powder, I have heard that instant vanilla pudding can do in a pinch.  The top layer is a simple chocolate ganache that brings the whole things together.  Whenever possible, I measure ingredients by weight.  This provides a much more accurate measurement and a more reliable outcome for whatever you are making.

Nanaimo Bars

Base Layer:

1/2 cup (1 stick, 113 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1/3 cup (30 grams) unsweetened cocoa

1 large egg, beaten

1 teaspoon pure vanilla extract

2 cups (200 grams) graham cracker crumbs

1 cup (65 grams) shredded coconut

1/2 cup (50 grams) walnuts or pecans, coarsely chopped

Filling:

1/4 cup (56 grams) unsalted butter, room temperature

2-3 Tablespoons milk

2 Tablespoons Bird's vanilla custard powder, or vanilla pudding powder

1/2 teaspoon pure vanilla extract

2 cups (230 grams) powdered sugar

Topping:

4 ounces (115 grams) semisweet  chocolate, chopped

1 Tablespoon (14 grams) unsalted butter

Grease a 9 x 9 inch square pan.  For the bottom layer, melt the butter in a saucepan over low heat.  Stir in the sugar and cocoa powder, and then gradually whisk in the beaten egg.  Cook, stirring constantly, until the mixture thickens (1-2 minutes).  Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts.  Press the mixture evenly into the prepared pan.  Cover and refrigerate until firm (about an hour).

For the filling, cream the butter with an electric mixer.  Beat in the remaining ingredients (starting with 2 tablespoons of milk).  If the mixture is to thick to spread, add a little more milk.  Spread the filling over the  bottom layer, cover, and refrigerate until firm (about 30 minutes).

For the top layer, combine the chocolate and butter in a small microwave safe bowl.  Microwave for 30 seconds then stir until smooth.  If the chocolate is not completely melted, microwave in 10 second bursts then stir until smooth.  Spread over the filling and refrigerate.

When the chocolate layer is firm, but not hard, cut the bars into squares, then return to the refrigerator to set up completely.  This will prevent the chocolate from cracking.  Makes about 25 squares.

Enjoy!  -Cardamommy