Nanaimo Bars

Bottom Layer

½ cup unsalted butter (European style cultured)

¼ cup sugar

5 tbsp. cocoa

1 egg beaten

1 ¼ cups graham wafer crumbs

½ c. finely chopped almonds

1 cup coconut

Melt first 3 ingredients in top of double boiler.

Add egg and stir to cook and thicken. Remove from heat.

Stir in crumbs, coconut, and nuts.

Press firmly into an ungreased 8" x 8" pan.

Second Layer

½ cup unsalted butter

2 Tbsp. and 2 Tsp. cream

2 Tbsp. vanilla custard powder

2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer

4 squares semi-sweet chocolate (1 oz. each)

2 Tbsp. unsalted butter

Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Source: Adrianna Anderson & Nanaimo

Tuxedo Dipped Strawberries

INGREDIENTS & SUPPLIES

1 (16 oz) carton strawberries

1/2 of a (12 oz) package chocolate chips

1/2 of a (12 oz) package white chocolate chips

wax paper

cookie sheet

toothpicks

DIRECTIONS

1. Place 1/2 to 1 cup white chocolate chips in a microwave safe bowl. Microwave for 1 minute, then stir, continue to microwave in 15-30 second intervals until chocolate is melted.

2. Dip strawberries up to leaves by holding stem/leaves, place on wax paper lined cookie sheet.

3. Place strawberries in refrigerator for 15-20 minutes to allow chocolate to harden. For a faster alternative, place in freezer for 2 minutes.

4. Melt 1/2 to 1 cup chocolate chips in a microwave safe bowl. Microwave for 1 minute, then stir, continue to microwave in 15-30 second intervals until chocolate is melted.

5. Dip strawberries up to leaves on the left and right side, forming a "V" in the center with white chocolate looking like a tuxedo jacket, by holding stem/leaves, place on wax paper lined cookie sheet.

6. With a toothpick, dip end in chocolate and make dots/buttons up the middle of the strawberries and two triangles at the top making a bow tie if there is enough space to do so.

7. Chill strawberries for a couple of hours and serve.

Source: Jackie S.

Too Much Chocolate Cake

INGREDIENTS

1 (18.25 oz) package devil's food cake mix

1 (5.9 oz) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into a well-greased 12 cup bundt pan.

3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.

Source: Jackie S.

Homemade Marshmallows

INGREDIENTS & SUPPLIES

Candy thermometer

3 packages unflavored gelatin

1/3 cup cocoa powder (if making chocolate flavored)

1 cup ice cold water, divided

12 oz granulated sugar, approximately 1 1/2 cups

1 cup light corn syrup

1/4 tsp kosher salt

1 Tbsp vanilla extract

1/4 cup confectioners' (regular powdered) sugar

1/4 cup cornstarch

1/4 cup cocoa powder (if making chocolate flavored)

Nonstick spray

DIRECTIONS

1. Placethe gelatin into the bowl of a stand mixer along with 1/2 cup of the water, and 1/3 cup cocoa (if using). Have the whisk attachment standing by.

2. In a small sauce pan combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan, and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes.

3. Once the mixture reaches this temperature, immediately remove from the heat.

4. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.

5. Once you have added all of the syrup, increase the speed to high.

6. Continue to whip until the mixture becomes very thick and is lukewarm, approximate 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pan as follows:

• Combine the confectioners' sugar and cornstarch, and 1/4 cup cocoa powder (if using) in a small bowl.
• Lightly spray a 13x9" baking pan with nonstick cooking spray.
• Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan.

7. Return the remaining mixture to the bowl for later use.

8. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

9. Turn the marshmallows out onto a cutting board and cut into 1-inch squares. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

(Recipe adapted from Alton Brown's Homemade Marshmallows recipe on Foodnetwork.com)

Source: Jackie S.

5 Minute Chocolate Mug Cake

INGREDIENTS

4 Tbsp flour

4 Tbsp sugar

2 Tbsp cocoa

1 egg

3 Tbsp milk

3 Tbsp oil

3 Tbsp chocolate chips (optional)

Marshmallows (optional)

Small splash of vanilla extract

1 large coffee mug (Microwave Safe)

DIRECTIONS

1. Add dry ingredients to mug, and mix well

2. Add the egg and mix thoroughly with fork.

3. Pour in the milk and oil and mix well.

4. Add the chocolate chips (if using) and vanilla extract, and mix again.

5. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!

6. Allow to cool a little, and tip out onto a plate if desired. Eat and enjoy! (This can serve 2 if you want to feel slightly more virtuous)

Source: Steffany Davies