Confetti Marshmallow Squares

These humble treats are evocative of my childhood. While they are fairly common in Canada, I have never seen them here in the United States. In fact, I couldn't even find multicolored mini marshmallows in Manhattan so I bought a couple of bags on my last trip home.

The modern marshmallow was invented in France in the mid-19^th century by whipping together egg whites, sugar, and root sap from the Marshmallow plant (Althaea officinalis). This flowering, perennial herb was originally native to salty marshes in Europe, North Africa and Asia and was valued by the ancient Syrians, Chinese, Arabs and Romans for its medicinal properties. The Egyptians mixed Marshmallow root sap with honey and nuts to produce a treat thought to have been served exclusively to the Pharaoh.

The original process to make marshmallows was labor-intensive and expensive – limiting the market for the confections to the French elite. After technological advances, especially an extrusion process patented by American Alex Doumakes, mass production of marshmallows became possible. Over the years, the recipe has changed dramatically: root sap has been replaced with gelatin; egg whites are obsolete; and various forms of sugar, coloring and flavor have been added.

The average American consumes almost 1/4 pound of marshmallows per year. They are used in a variety of American desserts and snacks including Rice Krispies treats, s’mores, and fluffernutters.

Confetti marshmallow squares are easy to make and ideal for the young, beginner or untalented cook. They are similar to an American confection called 'church windows' which also contains marshmallows and peanut butter as well as chocolate chips, coconut and nuts.

Makes 25 squares

Ingredients
4 tablespoons unsalted butter
1/2 cup smooth peanut butter
1 cup butterscotch chips
8 oz multicolored mini marshmallows

Directions

1. In a medium pot over lowest heat, melt butter and peanut butter. Add butterscotch chips and stir constantly until melted and smooth. The chips may take a while to fully melt but do not increase heat. Alternately, this can be done in a microwave.

2. Once melted, remove the pot from the heat. While cooling, butter a 9 x 9 inch baking pan. Line with wax paper and butter again.

3. Once the pot has cooled enough that you can comfortably touch the bottom, mix in the marshmallows until well coated with sauce. Marshmallows may melt if added to sauce that has not sufficiently cooled.

4. Spread mixture in the baking pan and use the back of a spoon to even out the surface. Place in the fridge for several hours or overnight. Using a sharp knife cut into 25 squares. Store in an airtight container for 2 weeks in the fridge or 3 months in the freezer; separate layers with wax paper to prevent sticking.

Mocha Ice Cream Cake

Nothing says summer like ice cream. To mark Labor Day (which was inspired by Canadian Labour Day), the unofficial end of summer in the United States, I’m offering up a recipe for ice cream cake.

I associate ice cream cake with chain stores such as Dairy Queen and Carvel. Most of these cakes consist of two layers of hard ice cream “frosted” with a soft serve ice cream. Many of them have an additional layer of cookie crumbs, nuts or candy bar pieces. Although common for children’s birthday parties, fancier versions, sometimes containing sponge cake, are now appearing at wedding receptions.

The earliest ice cream cake recipes appeared in the 1870s and took inspiration from bombes, French desserts made from ice cream and fruit in fancy molds and trifles, a British pudding consisting of sponge cake, fruit, custard and cream.

Store bought ice cream cakes can be very rich. This version allows you to reduce calories without giving up taste - the graham cracker crust is made with yogurt instead of butter and frozen yogurt or reduced fat ice cream can be used. For a recent ice cream cake I used Stonyfield Farm’s non-fat After Dark Chocolate frozen yogurt and Starbucks coffee ice cream. The combination of low fat and full fat layers was a healthy and delicious compromise.

Serves 8-12

Ingredients
2 cups graham cracker crumbs
5 teaspoons unsweetened cocoa powder
3 tablespoons granulated sugar
2 teaspoons instant coffee granules
4 to 6 tablespoons plain or coffee-flavored yogurt (reduced fat acceptable)
1 pint chocolate ice cream or frozen yogurt (reduced fat acceptable)
1 pint coffee ice cream or frozen yogurt (reduced fat acceptable)
1/4 to 1/3 cup chocolate chips (optional)
whipped cream (optional), for serving

Directions
1. Line a 9-inch springform pan with parchment paper. Coat inside with cooking spray.
2. In a medium bowl mix graham cracker crumbs, cocoa, sugar, coffee granules and yogurt and mix well until incorporated.
3. Press mixture into the bottom of the pan. Chill in the freezer for 15 minutes.
4. Soften chocolate ice cream at room temperature and spread evenly over crust. Chill in freezer for 15 minutes.
5. Soften coffee ice cream at room temperature and spread evenly over chocolate ice cream layer. Sprinkle with chocolate chips (optional). Chill in freezer for at least 1 hour.
6. When ready to serve, use a butter knife to cut around edges of pan.
7. Gently release the side of the pan. Allow cake to sit at room temperature for 5 minutes. If cake is melting, put back into freezer to firm up.

8. Slice cake with a warm serrated knife. Serve with whipped cream (optional).
9. Any uneaten cake can be refrozen for up to one month. For easier storage, cut cake into pieces and freeze individually or in groups wrapped in foil or in tupperware.

Peanut Butter Nanaimo Bars

These are a Canadian classic. To read about the origin and history of Nanaimo bars, see my posting for Peppermint Perfection Nanaimo Bars.

Ingredients
Base
2 cups graham cracker crumbs (12 large crackers)
1 cup shredded coconut
1/2 cup peanuts or walnuts, finely chopped
1/2 cup unsalted butter (1 stick)
1/4 cup sugar
1 egg, beaten or 1/4 cup pasteurized egg product
1 teaspoon vanilla extract
1 tablespoon cocoa

Filling
1/2 cup peanut butter
2 tablespoons unsalted butter, at room temperature
2 tablespoons instant vanilla pudding mix
2 cups confectioner’s sugar
4 tablespoons milk

Glaze
5 ounces semisweet chocolate chips or finely chopped baking chocolate
2 tablespoons unsalted butter

Directions
1. Line (with wax paper or parchment) and butter an 8 x 8 inch metal baking pan.
2. To make base, in a large bowl mix graham cracker crumbs, coconut and nuts. Set aside.
3. In a small bowl melt butter. Add sugar, egg, vanilla and cocoa. Beat well.
4. Add wet ingredients to graham cracker mixture and mix thoroughly. Transfer to baking pan and spread evenly using the back of a metal spoon to create an even surface.
5. Chill in the refrigerator for at least 30 minutes.
6. To make filling mix peanut butter and butter. Add pudding mix and confectioner’s sugar. Mix until combined. Add milk slowly until the filling is the consistency of toothpaste.
7. Spread on top of the base and use wet fingers to pat down in an even layer.
8. Chill in the refrigerator for at least 30 minutes.
9. To make the glaze, mix chocolate and butter and melt in the microwave for 30 seconds to 1minute. Mix until the glaze is spreadable. Apply with a butter knife. Chill to set.
10. To cut the bars bring them to room temperature for 1 or 2 hours so that the glaze does not crack when cut. Use a sharp knife to score the surface and then make deep cuts to divide the bars.
11. Nanaimo bars can keep in the refrigerator for 1 month and in the freezer for 3 months.

Ginger Cookie Sandwiches

I can’t believe that I haven’t written about ginger before. It is truly one of my favorite flavors. As a child I remember my mom buying great quantities of gnarled gingeroot, and making a jar of ginger paste to be generously doled into lentils and vegetable curries. From a young age I had a predilection for ginger snaps and ginger preserve (the British do this best), and regularly delight in ginger cookies and gingerbread, especially around Christmas.

Ginger is not actually a root but a rhizome, which is the subterranean stem of a plant. It originated in China and is now widely used in East Asia, South Asia, Middle East and the West. While the literature is inconclusive on its medical benefits, some studies have shown ginger to thin blood, lower cholesterol; it may also have sedative, analgesic and antibacterial properties. Check out the Wikipedia page for ginger, especially note the “References in popular culture” section which contains some very odd facts.

These cookies were inspired by 6-inch ginger cookie sandwiches which were famous at the Lazy Loaf and Kettle Café and Bakery that I frequented in Calgary. The café was a short drive from my first job, and once a week someone from the office would make a cookie run. Those sandwiches were certainly big enough to share… but I never did! My version is less cruel to the waistline.


Makes 30 sandwiches (60 cookies)

Ingredients
3/4 cup unsalted butter (1 1/2 sticks)
1 cup dark brown sugar, packed
2 eggs
1/4 cup unsulphured molasses
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon allspice (optional)
2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons fresh ginger, minced
1/2 cup crystallized ginger, minced
1/2 cup granulated sugar (optional)

1 pound cream cheese (low fat is fine)
2 cups powdered sugar
1 teaspoon pure vanilla extract

Directions
1. In a medium size bowl combine flour, ground ginger, cinnamon, allspice, baking soda and salt. Set aside.
2. In another large bowl cream together butter and sugar. Beat in the eggs, one at a time. Add molasses and beat well.
3. Slowly beat in flour mixture. Using a wooden spoon mix in fresh and crystallized gingers.
4. The batter will be very soft, so cover with plastic wrap and refrigerate for 2 hours or overnight.
5. Preheat oven to 350 F.
6. Roll batter into 3/4-inch balls and roll in granulated sugar (optional). Set 2 inches apart on parchment-lined baking sheets.
7. Bake for 10-12 minutes or until slightly brown. Cool on a wire rack.
8. Mix cream cheese and powdered sugar until well blended. Add vanilla extract and beat until smooth. Place a generous teaspoon of icing on the bottom of a cookie and sandwich with another cookie. Squeeze slightly to adhere.
9. Store cookie sandwiches in the fridge and serve within 5 days. Leave some single cookies for a less indulgent snack.

Maple Nut Fudge

Last night I made maple fudge in honor of Canada Day, which takes place every July 1. The holiday commemorates the establishment of the Canadian Confederation – the union of the provinces, colonies and territories of British North America on July 1, 1867. This marked the beginning of a new phase of Canadian independence which culminated in full sovereignty in 1982. It's important to note that Canada still recognizes Queen Elizabeth II as its Head of State (as she is in Australia, New Zealand, and many Caribbean and South Pacific islands).

While the maple leaf first appeared on the Canadian flag in 1965, it was a Canadian symbol as early as 1700. In 1996 the maple tree, which grows naturally in all ten Canadian provinces, was declared the national tree of Canada.

Well before European colonization, Native Canadians discovered the culinary properties of maple sap which is used to produce maple syrup. The sap is harvested by drilling a hole into the xylem of a maple tree. A mature sugar or black maple will produce 40 liters of sap which will be distilled into one liter of syrup. Canada produces 80% of the world’s maple syrup – approximately 30 million liters in 2005.

Makes 16-24 pieces (about 2 pounds)

Ingredients
2 cups real maple syrup (from Canada, of course)
1 cup dark brown sugar, packed
1 cup heavy cream
2 tablespoons butter
pinch of salt
2/3 cup walnuts, chopped (optional)
2 teaspoons vanilla extract

Directions
1. Line an 8 x 8 inch pan with foil, wax or parchment paper. Generously grease with butter.
2. In a large pan bring maple syrup, sugar and cream to a boil over medium heat.
3. Continue to boil, without stirring, until the mixture reaches 240 F on a candy thermometer. The mixture will take a while to heat up, then will bubble vigorous for 20 or more minutes as water evaporates.
4. Remove from heat and add butter and salt. Do not mix. Let mixture cool to 105 F.

5. Add walnuts and vanilla and beat until the mixture thickens and loses its gloss.
6. Pour fudge into the prepared pan and cool to room temperature. Cut into 16 or 24 pieces. Refrigerate overnight.

This fudge is soft and should be stored wrapped in wax paper, in an airtight container in the fridge for up to two weeks. You can also freeze it for up to four months – thaw by leaving it in the fridge overnight.

Peppermint Perfection Nanaimo Bars Recipe

The Nanaimo Bar is a Canadian confection that has become popular worldwide largely due to its production and distribution by Starbucks. There is controversy about its origin (and Canadian-ness for that matter, see: http://en.wikipedia.org/wiki/Nanaimo_bar). However, it is named after a small town on Vancouver Island. The treat is served throughout Canada and variations abound. I created this peppermint version as part of my annual holiday baking, and later learned that others had the same idea.


Makes 48 small bars

INGREDIENTS

BASE
2 cups graham cracker crumbs (12 large crackers)
1 cup shredded coconut
1/2 cup chopped walnuts or almonds (optional)
2 tablespoons sugar
1 egg beaten (or 1/4 cup pasteurized egg product)
1/2 cup (1 stick) unsalted butter
2 ounces semi-sweet chocolate
1 teaspoon vanilla essence

FILLING

2 cups powdered sugar
1/4 cup butter (1/2 stick) unsalted butter at room temperature
3 tablespoons milk
1 to 1 1/2 teaspoons peppermint extract
3-5 drops green food coloring

GLAZE
4 ounces semi-sweet chocolate
2 tablespoons unsalted butter
green sprinkles (optional)

DIRECTIONS

1. For the base, heat chocolate and butter on low heat (or in the microwave) until just melted. Cool for five minutes. In the meantime, mix graham cracker crumbs, coconut, nuts and sugar. Beat egg, add it to chocolate mixture and mix well. Add this to the dry ingredients and mix thoroughly. Press this into the base of a 9x9 inch baking pan. Chill at least two hours.


2. For filling, mix powdered sugar and butter. Slowly add milk. Then add peppermint extract and food coloring. Spread over the base with a knife. You can dampen your fingers and use them to spread the filling evenly. Chill at least 30 minutes.


3. For the glaze heat the chocolate and butter on low heat until just melted. Cool slightly and spread over filling. Chill. If using sprinkles, let the bars cool at room temperature for 10 minutes before applying them, then chill.


4. To cut into squares, bring the bars to room temperature for 1 to 2 hours. Using a sharp knife, cut through the glaze. If it cracks, let the bars warm up longer.

These bars can be kept in the fridge for 1 month and in the freezer for 3 months. A great item to make ahead. You can also make this in stages, completing each layer on a different day.