I am so excited to be writing my first guest post for a fellow food blogger! Thank you so much Dawn for the invitation! I had so much fun trying to decide what recipe to try out for this post. Of course, I had to try something new, after all, that is the reason for my blog, Addicted to Recipes (http://iamaddictedtorecipes.blogspot.com), to try at least one new recipe a week and write about it. That was my one and only 2012 resolution.
I started writing my blog after a friend inspired me to do so. Just after making my resolution, she put a call out to her friends asking if anyone wanted to write a monthly food blog/article for her website, Okanagan4Kids (www.okanagan4kids.com). She caught me at the right moment, and I messaged her right back and said “I’m interested!” and after a nice meeting over coffee, that is how my blog began. Timing IS everything! My blog is fairly new, I started writing in January 2012 but I have been having an absolute blast doing it, and learning so much!
I have a HUGE sweet tooth, and if I could only bake all the time, I would. I have always been a baker, right from childhood. I always loved baking with my Grandmas and Mom (even unconventional baking, like baking cinnamon buns on the BBQ while camping with my Grandparents because the oven in their trailer stopped working…which by the way, the buns turned out awesome!). However, my husband doesn’t share my sweet tooth, and my kids…well I can’t just feed them baking all the time J Needless to say, I spend most of my time in the kitchen cooking rather than baking, so to have this opportunity to *have* to bake is awesome!
This week I decided on Nanaimo Bar Ice Cream Cake. It’s a recipe that I printed in 2005 (ps, I’m also a collector of recipes…I have a binder full of them dating back to my childhood, plus a gazillion cookbooks in my house). And I figured that since I LOVE Nanaimo Bars and my husband and I are huge ice cream fans, a blend of the two might turn out just great!
Here is the recipe, from The Canadian Living Test Kitchen:
Nanaimo Bar Ice-Cream Cake
1/4 cup butter
2 tablespoons sugar
1 egg yolk
3/4 cup chocolate wafer cookie crumbs (I used Oreo)
1/2 cup sweetened coconut, shredded
1/3 cup hazelnuts (filberts), finely crushed/chopped
4 cups vanilla ice cream (I used Breyers Natural Vanilla)
1/2 cup whipping cream
3 oz (3 squares) semisweet chocolate, chopped (I used Baker’s)
Preheat oven to 350F. Ensure rack is in the centre.
In a small saucepan, melt the butter over medium heat. Add in sugar. Then add in the egg yolk, cookie crumbs, coconut and 1/4 cup of the hazelnuts. Mix well. I used one of my trusty spatulas…one of my two kitchen items that I can’t live without…the other is my KitchenAid Stand Mixer!
Line a 9 x 5 inch loaf pan with foil, leaving a 1 inch on each side for handles. Grease the foil. Scoop the crumb mixture from the saucepan into the loaf pan and press the mixture evenly into the pan.
Bake in the centre of the oven for 25 minutes or until firm. Remove from oven and allow to cool completely on a wire rack (leave in the pan).
While the crumb mixture is baking, soften the ice cream in the refrigerator for 30 minutes. Pack firmly over the cooled crust. Freeze for 4 hours or until solid.
In a small saucepan, bring whipping cream to boil over medium. Remove from heat. Add in the chocolate, whisk until smooth. Allow to stand for 30 minutes or until cool and has started to thicken.
Pour chocolate sauce over ice cream layer, spreading evenly. Sprinkle with remaining nuts. Freeze for 1 hour or until the chocolate is firm.
To serve, let the frozen cake sit in the refrigerator for 30 minutes. Dip pan into warm water briefly. Using foil handles, remove the cake from the pan. Dip a sharp knife into hot water, slice the cake, and serve.
This was a very yummy treat! It was such a nice blend of ice cream, cookie crust, hazelnuts and coconut. We all thoroughly enjoyed it. My husband even had seconds. And it wasn’t too hard to make – I can totally see myself making this one again! My husband and I talked about what kinds of flavourings we could add to the ice cream for next time (see, it WAS a hit!) – we talked about coffee, mint, irish cream… so many options! My only recommendation would be to make the cake the day before and allow it to freeze overnight and serve the next day. Just to make sure that the ice cream and the chocolate topping have hardened. Enjoy!
Dawn, the writer of Addicted to Recipes, is married with two wonderful little boys. Currently home on maternity leave from her full-time job at the local College, she is using the extra time with her family to expand their meal repertoire by trying at least one new recipe each week and blogging about it. She has been collecting recipes since she was a child, and on any given day, you can find a cookbook (or three) laying around her house (on her night stand, the coffee table, etc). Read about her adventures in cooking on her blog, Addicted to Recipes at http://iamaddictedtorecipes.blogpot.com.