Almond Fudge (Badaam Paak)

Badaam paak is a North Indian sweet commonly served on auspicious occasions.  I made it recently for a Diwali celebration.

Most recipes include the following ingredients, though the proportions vary.  Some versions also include desiccated coconut (for additional sweetness and texture) and milk powder.

Makes 32 2-inch squares

Ingredients

16 ounces unsalted butter (4 sticks)

20 ounces semolina (sooji)

1 1/2 teaspoons cardamom

1 1/2 teaspoons nutmeg

2-3 generous pinches saffron

18 ounces almonds, coarsely chopped

20 ounces sweetened condensed milk

2 ounces pistachios, coarsely chopped

1 teaspoon white poppy seeds (optional)

Directions

1. Melt butter in a large heavy-bottom pot on medium heat.

2. Sauté semolina, cardamom, nutmeg and saffron until mixture is fragrant and light golden brown.  This will take 15-30 minutes depending on the pot and the heat.  Semolina can burn quickly so stir constantly and pay attention to the mixture closest to the bottom of the pot.
3. Add 16 ounces almonds and stir for 2 minutes.  Then add condensed milk and stir until well mixed.
4. Divide mixture into two 9x9 inch metal baking pans.  Use the back of a spoon to distribute the mixture evenly.

5. Sprinkle with remaining almonds, pistachios and poppy seeds.  Press with the back of a spoon to ensure that nuts and seeds adhere.

6. Cool for 30 minutes at room temperature.  While still warm, use a sharp knife to cut into squares or diamonds.

7. Store in an airtight container lined with wax paper.  Will keep in the refrigerator for 2 weeks and in the freezer for 6 months.

Chocolate Tiffin (Fridge Cake)

The last time I was in England I had lunch at Pret a Manger and finished it with a ‘Choc Bar’, a British treat often referred to as fridge cake or chocolate concrete. Interestingly, this confection is also known as tiffin, a British Indian word used to describe a snack, light meal, or packed lunch.

Tiffin is usually a combination of dried fruit, cookie pieces, nuts, and chocolate. Although it is virtually unknown in North America, Cadbury’s makes a tiffin chocolate bar.

Tiffin is the perfect treat for summer since it requires no baking. It is also an excellent way to use neglected items in your pantry. This recipe helped me to reduce stores of dried fruit, agave syrup, and pecans that we had purchased in bulk quantities during a short-lived dalliance with Costco.

Ingredients
5 ounces graham crackers (9 double crackers) or digestive biscuits, broken into small pieces (not crumbs)
5 ounces whole dried peaches (approximately 5), chopped into small pieces
1 cup pecans, chopped
1/2 cup unsalted butter (1 stick)
1 1/2 cups bittersweet chocolate chips
1/4 cup agave syrup (can substitute corn syrup, honey or golden syrup)
1 teaspoon vanilla extract
cocoa (for dusting, optional)

Directions
1. Line a 8 x 8-inch baking pan with plastic wrap.
2. In a large bowl, mix graham crackers, peaches and pecans. Set aside.
3. In a large pot over low heat, melt butter, chocolate chips, agave syrup and vanilla extract.
4. Add dry ingredients to chocolate and mix well.
5. Transfer to a baking pan and pat down with the back of a spoon.
6. Cool in the refrigerator for 6 hours or overnight.
7. To serve either unmold and dust with cocoa or cut into individual squares in the pan and serve each slice with a dusting of cocoa.

Peppermint Brownies

One of the best things about Christmas is that it’s associated with some of my favorite flavors and tastes – gingerbread, orange, chestnut, and peppermint. Last weekend I was craving Killer Brownies but wanted to make them seasonal, so I created a holiday version infused with peppermint. This is a combination I’ve tried once before – check out my Pepppermint Perfection Nanaimo Bars.

Peppermint is prized for its leaves and stems which are used to flavor and scent tea, candies, chocolates, chewing gum, cosmetics, and toiletries. Peppermint has a long tradition of medicinal use. It has been shown to repel insects, enhance memory, treat headaches, relieve skin irritation, act as a decongestant, relax muscles, kill bacteria and viruses, and mitigate digestive disorders.

The plant is indigenous to Europe and Asia and is a sterile hybrid of watermint and spearmint. It has been widely cultivated in the New World and is now considered invasive in Australia, New Zealand, Galapagos Islands and the United States.


Makes 48 squares

Ingredients
6 ounces peppermint candy canes
1 lb unsalted butter (4 sticks)
33 ounces semi-sweet chocolate chips
7 large eggs
2 cups granulated sugar
1 tablespoon vanilla extract
1 tablespoon peppermint extract
1 1/3 cup unbleached flour
1 tablespoon baking powder
1 teaspoon salt

Directions
1. Unwrap and break candy canes into 1-inch pieces. Crush with a mortar and pestle. Alternately, lay pieces flat in a large Ziplock bag and use rolling pin or wine bottle to crush. The goal is to break candy canes into smaller pieces (1/8-inch in length) and not to crush into a powder. Set aside.
2. Butter and flour a 3/4 to 1-inch deep 12 x 18 inch baking sheet. Preheat oven to 350F.
3. In a medium pan over lowest heat, melt butter and 12 ounces chocolate chips. Mix thoroughly and set aside to cool slightly.
4. In a large mixing bowl, beat eggs (with a fork, do not use an electric beater), then add sugar, vanilla, and half the peppermint extract. Add chocolate mixture and mix well using a spatula. Allow to cool to room temperature.
5. In a small bowl mix all but 2 tablespoons of flour, baking powder and salt. Using a spatula, fold flour mixture into the chocolate mixture.
6. Toss 3 ounces crushed candy canes and 12 ounces of chocolate chips in reserved 2 tablespoons of flour. Fold these into the brownie batter with a spatula.
7. Pour batter into the baking sheet and bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Halfway through the baking, remove baking sheet and drop on countertop or floor several times to remove air bubbles. Be careful not to overbake these brownies – they should be moist and chewy (not cakey).
8. When brownies have cooled to room temperature, melt remaining 9 ounces of chocolate chips in microwave. Mix in remaining 1/2 tablespoon peppermint extract. Using a knife, spread thinly on baked brownies. Immediately garnish with remaining 3 ounces of crushed candy canes.
9. Cool to room temperature and refrigerate overnight. Using a pizza cutter or knife, cut into squares.
10. In an airtight container, brownies will last in the refrigerator for two weeks. To freeze, wrap individually in plastic wrap and store in an airtight container for up to six months.

Gram Flour Fudge (Monthar)

This is one of my favorite Indian mithais (literally ‘sweets’). It seems to be Gujarati in origin since most of my Indian friends have never heard of it. Like so many mithais, its basic ingredients are a combination of flour, sugar, butter and milk. While often too sweet and rich for the Western palate, mithais are widely enjoyed by South Asians in the homeland and diaspora.

They are traditionally eaten on special occasions, and are not really equivalent to daily desserts which have become a modern custom in North America. Often, families will make platters of various kinds of mithais and send them to neighbors and friends in anticipation of Divali, Eid or other festive occasions.

Growing up in Calgary, we had a family friend who was renowned for her monthar. She would make it in great slabs studded with nuts and saffron threads. While I was away at college and graduate school, this was a favorite treat for me to pick up on my trips home. I’d usually freeze the whole batch, and defrost one square at a time.

Ingredients
2 cups granulated sugar
1 cup water
1/4 teaspoon orange food color powder
1 lb unsalted butter (4 sticks)
1lb gram flour (also called besan or chickpea flour)
1 cup evaporated milk
1/2 teaspoon ground nutmeg
3/4 teaspoon cardamom
1/2 teaspoon saffron
1/2 cup almonds and pistachios, chopped (optional)

Directions
1. Boil sugar, water and food color until 240F on a candy thermometer. It can also be tested by dropping a small amount on a plate. It will form a soft ball when it is at the right temperature.
2. In a large saucepan, heat the butter and using a spoon carefully skim off as much of the foam as possible. Then decant the butter, discarding the milk solids that have settled on the bottom of the pan. Return butter to pan.
3. On medium heat, add flour and sauté until golden brown. This can take 10-20 minutes so be patient.
4. Increase the heat slightly and slowly add evaporated milk, stirring constantly.
5. Add the syrup mixture and remove from heat. Add nutmeg, cardamom and saffron and stir well.
6. Allow the mixture to cool for 5 minutes, and then stir the mixture until it thickens.
7. Spread in a 9 x 9 inch pan and sprinkle with nuts. Using the back of a spoon, pat down gently to ensure the nuts are properly attached.
8. When cool, cut into 1 inch squares.
9. Store in the refrigerator for 3 weeks or the freezer for 3 months.

Seven Layer Cookies

My friend Lauren recently told me about a seven layer cookie that she makes, and I was immediately mystified. It turns out it neither has seven layers nor is a cookie; however, it has seven ingredients which I assume were originally put down in layers. The seven layer cookie (also known as ‘magic bars’) belongs to the genre of confections that – like Rice Krispies treats and confetti marshmallow squares – are tooth-achingly sweet, rely heavily on processed ingredients, and are forgiving for amateur cooks. Other hallmarks of this form include no-bake cakes and pies, ambrosia and s'mores. The origin of such recipes is unclear – I suspect it’s a combination of the desire for instant gratification and corporations inventing new ways to market their products.

Seven layer cookies are popular at Christmastime. I also found an eleven layer version that includes dark chocolate chips, miniature marshmallows, toffee chips and dulce de leche. This recipe should not be confused with the more sophisticated Venetian seven layer cookie (often called rainbow cookie) which is a sandwich of three multicolored, almond-flavored sponge cakes separated by apricot jam and covered with chocolate. In contrast to its American namesake, the Italian version is massively labor-intensive so you’re unlikely to see it on this blog anytime soon.

Makes 32 bars

1 stick unsalted butter
2 1/2 cups graham cracker crumbs
1 pound semisweet chocolate chips
1 pound butterscotch chips
12 ounces walnuts or pecans, chopped
12 ounces shredded, desiccated coconut (unsweetened if available)
20 ounces sweetened condensed milk (do not use evaporated milk)

1. Preheat oven to 350 F.
2. In a medium bowl, melt butter in the microwave. Mix in graham cracker crumbs, and press mixture along the bottom of a 9 x 13 glass Pyrex dish.
3. Bake crust for 8-10 minutes or until golden. Remove from oven and set aside.
4. In a large bowl use a spatula to mix chocolate chips, butterscotch chips, walnuts and coconut. Pour evenly over crust.
5. Carefully drizzle condensed milk over mixture, making sure to spread evenly.
6. Return to the oven and bake for a further 30-45 minutes or until the top is golden brown and fragrant.
7. Remove from the oven and cool for several hours. Cut into small pieces.
8. Cookies can be stored in the fridge for one month or in the freezer for six months. Frozen cookies are best served slightly reheated in the microwave with a scoop of vanilla ice cream.

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.

Killer Brownies

Despite their popularity in the United States and my own personal predilection for them, this is only the second brownie recipe to be featured on this blog. The first was for Valentine’s Day almost two years ago. While these are not a traditional Christmas, Hanukkah, Eid or Kwanzaa recipe, Americans adore saccharine chocolate treats at any time of the year.

Brownies are dense chocolate, cake-like squares. They generally contain a higher proportion of eggs and chocolate and a lower proportion of flour than chocolate cake. They are sometimes frosted, and often made with nuts, chocolate chips, cream cheese, dried fruit or coconut. Most commonly brownies are served at room temperature, but many restaurants serve them warm and topped with ice cream, whipping cream, chocolate sauce and/or chopped nuts. Brownies are similar to the less popular blondies (another favorite); the major difference is that the former is made with chocolate batter.

Brownies were first created in Chicago by a chef at the Palmer House Hotel during the 1893 Columbian Exposition. He created these confections for Bertha Palmer, whose husband Potter owned the hotel. The original recipe, which is still served at the hotel, contains nuts and an apricot glaze. The first published brownie recipe produced a cake-like square and appeared in a Boston cookbook in 1906. A new recipe published the following year more closely resembled today’s confection.

This is one of the most delicious brownies I have tasted. It is based on a recipe by Ina Garten but uses less chocolate, nuts, flour and sugar than her version. Still these are exceedingly decadent.

Makes 48 squares

Ingredients

1 lb unsalted butter (4 sticks)

24 ounces semi-sweet chocolate chips

6 large eggs

2 cups granulated sugar

3 tablespoons instant coffee

2 tablespoons vanilla extract

1 cup unbleached flour

1 tablespoon baking powder

1 teaspoon salt

2 cups walnut pieces

Directions

1. Butter and flour a 3/4 to 1-inch deep 12 x 18 inch baking sheet. Preheat oven to 350F.

2. In a medium pan over lowest heat, melt butter and 12 ounces chocolate chips. Set aside to cool slightly.

3. In a large mixing bowl, beat eggs (with a fork, do not use an electric beater), then add sugar, coffee and vanilla. Add chocolate mixture and mix well using a spatula. Allow to cool to room temperature.

4. In a small bowl mix all but 2 tablespoons of flour, baking powder and salt. Using the spatula, fold into the chocolate mixture.

5. Toss walnuts and remaining 12 ounces of chocolate chips in reserved 2 tablespoons of flour. Fold these into the brownie batter.

6. Pour batter into the baking sheet and bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Halfway through the baking, remove baking sheet and drop on countertop or floor several times to remove air bubbles. Be careful not to overbake these brownies – they should be moist and chewy not cakey.

7. Cool to room temperature and refrigerate overnight. Using a pizza cutter or knife, cut into squares.

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.

Rose Milk Fudge (Burfi)

I made this burfi (as well as the treat featured last week) in celebration of Divali, the Hindu New Year or Festival of Lights. According to Hindu belief, followers of Lord Rama honoured his return to Ayodhya with rows of lamps (deepavali in Sanskrit) after a fourteen-year exile during which he triumphed over King Ravana who had kidnapped his wife Sita. Divali is the shortened form of the word deepavali.

There are many other significant events associated with Divali in Hinduism as well as Jainism and Sikhism. Divali is observed as a celebration of the victory of good over evil and the uplifting of spiritual darkness. It also marks the end of the harvest season, and is associated with Lakshmi, the goddess of wealth and prosperity. Traditionally, Divali marked the end of the fiscal year.

During Divali people light candles, set off fireworks, eat sweets and dried fruit, and give gifts (especially new clothes) to children. Many families create a rangoli at the entrance to their house.

I’ve been celebrating Divali for many years now. I usually invite friends over for dessert. This year I also made some savory treats which I will feature on this blog in the coming weeks.


Makes 30 pieces

Ingredients
1/2 cup (1 stick or 1/4 pound) unsalted butter
1 lb (roughly 500g) ricotta cheese (full fat or partly skimmed)
1 cup granulated sugar
5 drops of red food color (add more for a deeper pink)
1-2 teaspoons of rose water
1/2 teaspoon nutmeg
3/4 teaspoon cardamom
2 1/2 cups powdered milk
2 ounces almonds, chopped
2 ounces pistachios, chopped

Directions
1. In a large pot over medium heat, melt butter. Add ricotta cheese and cook for 8 minutes.
2. Add sugar, food color, rose water, nutmeg and cardamom. Stir for a further 6 minutes.
3. Add powdered milk and mix for a further 4 minutes.
4. Pour the mixture into a metal brownie pan (6 x 10 inches). Sprinkle with nuts and press them into the mixture.
5. Cool to room temperature and then refrigerate overnight.
6. Cut into rectangular pieces before serving. Will last for two or more weeks in the refrigerator.

Tree Sap Fudge (Goondh Paak)

Before you dismiss this recipe, remember that maple sugar is also tree sap.

This recipe uses one of the most unusual ingredients that I’ve featured on this blog – gum arabic. Also known as gum acacia or meska, this is the hardened tree sap from two species of the Acacia tree. Although cultivated in Arabia and West Asia since antiquity, European colonialism saw a strong rise in gum arabic production in West Africa. It is been highly prized for its properties as a binding agent and emulsifier, and one that is not toxic to humans. After African independence, it also became cultivated in East Africa - between the 1950s and 1990s Sudan accounted for 80% of world production. Today Chad, Nigeria and Sudan produce over 95% of worldwide exports.

Gum arabic has been used for many industrial applications including photographic gum printing; watercolour paint production; and production of pyrotechnics, shoe polish, and lickable adhesives. It is also a common ingredient in processed food – just check the ingredient lists on marshmallows, gum drops, chewing gum, soft drinks, M&Ms, confections, syrups and ice cream. Some readers may remember the contention that Osama bin Laden controlled significant gum arabic production in Sudan, and that the West should boycott the item. This claim was later refuted by the U.S. State Department.

Gund paak is a rich, though not cloyingly sweet, dessert. Although it uses whole wheat flour, it also contains a generous amount of butter and is thus best consumed in moderation.


Makes 64 pieces

Ingredients
10 ounces almonds, coarsely chopped
1 teaspoon cardamom
1/2 teaspoon nutmeg
2 pounds (8 sticks) unsalted butter
4 ounces of gum arabic (also known as gum acacia) or gum substitute in small pieces
5 cups whole wheat flour
1/4 teaspoon powdered orange food color (optional), available in South Asian food stores
1 pound jaggery, coarsely chopped
1/2 cup evaporated milk
2 ounces pistachios, coarsely chopped

Directions
1. In a small bowl mix 8 ounces of almonds, cardamom and nutmeg. Set aside.
2. In a large cooking pot, melt butter on medium. Test temperature by placing one piece of gum arabic into the butter. It should bubble and float to the surface as a white popped form. If it doesn’t pop, then the butter is not hot enough; if it becomes browns, then the butter is too hot.
3. Once the temperature is correct, fry the gum arabic in 6-10 small batches . Remove with a slotted spoon and dry and cool on paper towels. When cool, mix with the almond mixture. Set aside. [See above photo of friend gum arabic]
4. Add flour to the same butter. Cook for 15-20 minutes, stirring continuously, until the mixture becomes golden brown in color. If you stop stirring, it will splatter as hot air bursts through the flour mixture. You may also burn it.
5. Add food color and jaggery, and keep cooking until the jaggery melts.
6. Add the evaporated milk and the almond/gum mixture and continue to cook for 5-7 more minutes.
7. Transfer to a deep, large baking sheet (11x16) and spread evenly using the back of a metal spoon. Sprinkle with pistachios and remaining almonds, and use the spoon to embed the nuts into the mixture.
8. Cool to room temperature and then cut into 64pieces using a pizza cutter. Store in fridge for up to two weeks or in the freezer for several months.

Valentine Brownies

The first reference to Valentine’s Day and romantic love comes from Geoffrey Chaucer in 1382. His poem Parlement of Foules, written to mark the first anniversary of the engagement of King Richard II of England to Anne of Bohemia, states:

For this was on seynt Volantynys day
Whan euery bryd comyth there to chese [choose] his make [mate].

The resurrection and commercialization of Valentine’s Day began in the 1840s and by 1847 the first mass-produced valentines of embossed paper lace were sold by Esther Howland of Massachusetts. Since that time, the holiday has become associated with flowers, jewellery and chocolate.

Not one to pass over an opportunity to celebrate with chocolate, I made these Valentine brownies for my boyfriend. If you are short on time and creativity, try this adaptation of a brownie recipe to win points with your sweetheart. The recipe is a Treat a Week original, but the idea of stamping out heart-shaped pieces comes from Martha Stewart’s minions. Like good chefs around the world, they make ingenious use of the leftover brownie bits (see photos below).

Ingredients
2 sticks butter
8 ounces dark or unsweetened chocolate
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose, unbleached flour
1/4 cup cocoa
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
confectioner’s sugar or cocoa, for dusting

Directions
1. Butter and line a 9x13 inch baking pan with parchment paper. Preheat oven to 325 F (165 C).
2. In a medium bowl, mix together flour, cocoa, cinnamon and salt. Set aside.
3. In a large bowl in the microwave or in a saucepan over medium heat, melt butter and chocolate. Mix in sugar until dissolved.
4. Remove from heat and beat in eggs and vanilla. Fold in flour mixture.
5. Pour batter into baking pan. Forcefully tap the pan on the counter to remove air bubbles.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out almost clean.
7. Cool to room temperature. Run a butter knife along the edge of the pan to detach the baked brownie. Invert onto a countertop lined with foil or wax paper.
8. Using a heart-shaped cookie cutter, punch out brownies. Rotate the cutter to maximize the number of hearts that can be made.
9. Dust brownies with confectioner’s sugar or cocoa and serve with vanilla ice cream, whipped cream or crème fraiche. You can also heat the brownies briefly in the microwave and serve warm.
10. Roll the soft brownie leftovers into balls, and roll them in confectioner’s sugar or cocoa and serve as truffles. The crispy leftovers (especially at the edges of the brownie) can be broken into bits and served with ice cream.

Chocolate Chip Cookie Bars

When I moved to Oxford I brought many baking supplies with me, including several essential American ingredients – chocolate chips, flaked coconut and natural peanut butter. I also brought slivered almonds, pistachios, cardamom and gum arabic for Indian mithai. I also transported a few cake tins, loaf pans and a baking sheet. The other night when I had a craving for chocolate chip cookies, I was devastated to find that my baking sheet was too large for the tiny oven in my kitchen.

Not one to be easily thwarted, I decided to make chocolate chip cookie dough and bake it in a brownie pan. I concocted a fairly traditional cookie recipe, which I am sure would taste even better with coconut or toffee chips. The upside of this method is that you have only a single pan to clean.

On an entirely different note, my friend Natalie sent an email on Monday to ask if I had a pumpkin recipe to feature this week in celebration of Hallowe’en. I referred her to my Spicy Pumpkin Gingerbread which is ideal for the fall and winter. Watch this space for other pumpkin desserts (including a pumpkin cheesecake) just in time for American Thanksgiving.

Ingredients
2/3 cup unsalted butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 cup semisweet chocolate chips

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Butter and line a 9x9 inch pan with wax or parchment paper.
2. In a small bowl, mix flour and baking soda. Set aside.
3. In a medium bowl, beat butter and sugars. Add egg and vanilla and beat again.
4. Add the flour mixture to the wet ingredients and mix well with a wooden spoon. Fold in chocolate chips.
5. Using the spoon or your fingers dipped in cold water, evenly spread the batter into the prepared pan. Bake until lightly browned - 20 minutes for super chewy bars or 25 minutes for more crisp bars.
6. During cooking the edges of the batter will bake unevenly, causing the batter to rise up at the sides. To prevent this, wrap aluminum foil around the edge of the pan so that it shields the edges of the batter. This will ensure more even baking.
7. The mixture will be quite soft when it comes out of the oven. Let it cool for an hour or two, and then cut into bars. Store in an airtight container for up to a week.

Lamingtons

This week I feature lamingtons, another Australian treat that I discovered on my trip last year. They have been referred to as the “national cake” of Australia and were celebrated last year on July 21, which was named National Lamington Day. This year the day of celebration has been moved to August 10, so I am a little bit early.

A lamington is a cube of sponge cake, dipped in chocolate icing, and tossed in coconut. Often the sponge is filled with jam, cream or lemon filling. Newer versions use white chocolate for dipping and unusual flavors like lime or wattle seed. Lamingtons are a favorite tea-time snack down under, and are wildly popular in fundraising drives for churches, schools and girl guides (similar to the American bake sale).

They are most likely named after Charles Cochrane-Baillie, 2nd Baron Lamington, who served as Governor of the Australian state of Queensland from 1896 to 1901. The precise history of the association is not known, and the stories vary – some say lamingtons resemble a hat favored by the Governor; others say that they were a creative use for stale cake created by the Governor’s cook. The Baron is reputed not to have enjoyed the treats named in his honor.

As with many Antipodal foods, there is contention from New Zealanders, who claim lamingtons as their invention. Some claim that these treats were adapted from a cake made in the Scottish village of Lamington.


Makes 25 to 36 servings

Ingredients

Cake
6 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1/4 cup hot water

Icing
4 cups powdered sugar
1/3 cup cocoa
3 tablespoons unsalted butter, melted
3/4 cup milk
3 1/2 cups desiccated coconut (you can use sweetened coconut, as I did, but the dessicated is far superior because it is drier)


Directions
1. Preheat oven to 350F.
2. Line an 8 x 8 inch square pan with wax or parchment paper. Grease the pan with butter.
3. In a large bowl mix the flour, cornstarch, baking powder and salt.
4. In a separate bowl, beat the eggs until thick. Slowly add the sugar and vanilla as you continue beating.
5. Boil butter and water in the microwave.
6. Using a spatula, add the flour mixture to the egg mixture. Mix well and then add water and butter. Mix again.
7. Pour into the greased pan and bake for 30 minutes, or until a cake tester comes out clean. After 15 minutes, remove cake from the pan and allow to cool to room temperature. [the photo above shows the sponge cake before dipping]
8. To make the icing, mix the powdered sugar and cocoa. Add butter and milk and stir until smooth.
9. Cut the cake into 25 or 36 square pieces.
10. Using tongs or a fork, dip each square into the icing. Shake off excess icing and roll in a bowl of coconut. Allow to dip dry on a wirerack.

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.

Almond and Pistachio Baklava

When my parents first moved to Canada, my father worked for a man named Stavros, whose Greek mother entrusted us with her family baklava recipe. I grew up eating the pastry only on special occasions. My parents would throw huge dinner parties, which they would prepare for many days in advance. Baklava was a favorite, advance-prep dessert that they made in a deep baking sheet. Predictably, the guests would only eat half of the baklava, which left much syrup-dripping pastry for my indulgence.

Although many of us associate baklava with Greek cuisine, research shows it is most likely of Turkish or Assyrian origin, though both theories have been contested. The main ingredient is phyllo (named for the Greek word for “leaf”), a delicate dough that is thought to have originated in the Topkapi Palace of the Ottoman Empire. Whatever the origin, baklava is widely eaten in the Middle East and Central Asia.

This recipe draws from Stavros’ mother’s recipe, as well as the culinary skills of my friend Christina.

Makes 35 squares

Ingredients
1 3/4 cups granulated sugar
1/2 cup honey
2 cinnamon sticks (optional)
peel of one orange (optional)
1 1/4 cups water
2 tablespoons rose water
3 cups almonds and pistachios, chopped
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cardamom
1 pound phyllo dough, thawed overnight in the refrigerator
1 cup unsalted butter (2 sticks)
whole cloves, for decoration

yogurt, for serving (optional)

Directions
1. Over medium heat dissolve 1 1/2 cups sugar and honey in water. Add cinnamon sticks and orange peel and bring to a boil. Remove from heat, add rose water and cool to room temperature.
2. Mix nuts, 1/4 cup sugar, cinnamon, allspice and cardamom. Set aside.
3. Melt the butter.
4. Remove phyllo dough from the fridge and place on cool surface. Cover with a wet cloth to keep moist. Work quickly as the phyllo dough dries out quickly.
5. Brush a 9 x 14 inch pan with butter. Make sure the butter reaches the corners of the pan.
6. Place one sheet of phyllo dough (fold in half if you have 14 x 18 pieces of phyllo) in the pan. Brush with butter. Repeat with five more sheets, brushing with butter after each sheet.
7. Sprinkle with half the nut mixture. Top with six more phyllo sheets, brushing with butter after each sheet.
8. Sprinkle with the remaining nut mixture. Top with the remaining phyllo sheets, brushing each with butter.
9. Chill the pan until the butter has hardened. This will make it easier to cut. Preheat oven to 325 F.
10. Cut baklava into diamonds, triangles or squares. Press one clove into the center of each piece.
11. Bake for 40-50 minutes until golden brown. While baking, strain the syrup to remove cinnamon sticks and orange peel.
12. Remove from the oven and pour syrup over hot baklava. Let stand for 4 hours or overnight. Serve with yogurt to balance the sweetness of the pastry.

Caramel Matzoh Crunch Recipe

This is an adaptation of a recipe by Marcy Goldman, who is world famous for her delicious Passover confection. It was a huge hit at the seder I went to. I am already dreaming up new variations for next year.

My recipe uses the recommended amount of butter and sugar for half as many matzohs. I also use more chocolate, add vanilla to the caramel, and bake at a lower temperature.

Ingredients
3 matzohs
2 sticks unsalted butter or margarine
1 cup brown sugar, packed
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips
1/2 -1 cup toasted, unsalted sliced almonds (optional)

Directions
1. Preheat oven to 325 F. Line a 10x15 inch cookie sheet with foil. Then line with parchment paper (over the foil).
2. Place two whole matzohs on cookie sheet. Break third matzoh into pieces to cover the parchment paper.
3. In a deep saucepan, melt butter and sugar over medium heat and bring to a boil for 2 minutes. Add vanilla extract and continue cooking for 3 minutes.
4. Pour caramel over matzohs, using a knife to spread it evenly.
5. Bake for 15 minutes. Remove from the oven and immediately sprinkle with chocolate chips.
6. After 5 minutes, spread the melted chocolate in an even layer. Add sliced almonds, if desired.
7. Let cool for 15 minutes and then break into odd shapes using a knife.
8. Place cookie sheet (or transfer pieces to a plate) in fridge or freezer to cool.
9. Can be stored in an airtight container for one week (though it won’t last that long).

Honey Almond Barquettes Recipe

French baking is much more precise (some may say precious) than American baking. The quintissential "American" sweet is a chocolate chip cookie (mix ingredients in one bowl, add any other ingredient you like, drop batter by spoonfuls onto a cookie sheet and bake = total time about 30 minutes). The quintissential French treat is a croissant (make yeast dough, wait til risen, envelop block of butter in dough, repeatedly roll and fold, repeatedly cool, cut, shape and bake = total time about 6-8 hours).

Americans seem to produce many free-form items including cookies, squares and scones. The French, on the other hand, seem to have many sweets that require a specific mold just for that recipe -- such as financiers, brioches, darioles, madeleines and tarts, to name a few. How many Americans do you know with a cookie press? I suspect the number is much higher in France.

I was introduced to the world of French pastry making by my friend Yvonne who spent a summer at the Cordon Bleu in Paris perfecting her pastry skills. She taught me how to make a number of things including these lovely honey almond barquettes (adapted from a Cordon Bleu recipe) which, unsurprisingly, require specific molds!

Look for other Yvonne-inspired recipes in the coming weeks and months.

Makes 20 barquettes

Ingredients

Dough
1 1/2 cup all purpose flour
1/4 cup almond meal or almond flour
1/3 cup granulated white sugar
1/2 teaspoon salt
1/2 teaspoon vanilla powder (available in specialty stores or online)
1/2 cup plus one teaspoon butter
1 egg

Filling
1 cup sugar
1/5 cup water
1/2 cup minus one tablespoon butter
1/5 cup honey
2/5 cup cream
3 cups untoasted sliced almonds

Directions

To make this recipe you will need to purchase barquette or boat molds, which are available from a number of online retailers. Get the plain version (not the fluted one with scalloped edges).

Dough
1. Combine all purpose flour, almond flour, sugar, salt and vanilla powder. Cut butter into small cubes.
2. Using a food processor or pastry cutter, incorporate butter into flour mixture until it resembles coarse meal. Beat the egg and incorporate until the dough just comes together.

3. Roll out the dough to a 1/4 inch thickness. Using a butter knife, cut almond shapes larger than the barquette mold.
4. Generously spray each mold with non-stick spray, and lay an almond shaped piece of dough inside. Press the dough into the mold. Using a butter knife or a rolling pin remove the excess dough which is outside of the mold. Repeat and re-roll scraps until all 20 molds are lined with dough. Refrigerate.

Filling
5. In a saucepan bring sugar and water to a boil. Cut butter into small cubes and add when the mixture is light yellow or barley colored.
6. Once the mixture starts boiling again add honey, and after three minutes add cream and reboil until smooth.
7. Remove from heat and add almonds. Stir thoroughly. Let cool until it is at room temperature (approximately one or two hours).
8. Fill the molds with the almond mixture. Be careful not too overfill as mixture will bubble during baking.
9. Place filled barquettes on a foil-lined baking sheet and bake at 325 F for 13-17 minutes or until exposed crust is medium golden.
10. Remove and let cool for five minutes. Use a butter knife to carefully unmold barquettes. If you wait until barquettes are cool, they may break during unmolding.

11. Allow barquettes to cool to room temperature.
12. Optional: drizzle baked barquettes with chocolate. To drizzle: melt bittersweet chocolate in the microwave, spoon into a small plastic bag, snip off the corner, and drizzle in a zigzag pattern.

Rose-Scented Coconut Squares (Topra Paak) Recipe

This is a perfect treat for Valentine’s Day. It is sugary sweet, smells like roses and pink! It is also ideal for sweethearts with food allergies or restrictions (it is gluten, dairy, egg and nut free).

I remember making this confection as a child with my dad. He grew up on the Indian Ocean in Dar es Salaam, the port city of Tanzania. Much of the coastal cuisine he grew up with contained coconut meat or milk since palm trees were ubiquitous. In the coming months you’ll see other recipes from his childhood featured on this blog – watch for Coconut Chicken Curry in March.

The last time I made these squares, I accidentally used sweetened coconut. The sugar syrup crystallized around the already sugary coconut and was too saccharine – even for me…


Makes 32 squares

INGREDIENTS

1 pound unsweetened desiccated coconut
2 1/2 cups granulated sugar
2 cups water
3 teaspoons rose water or 1 teaspoon rose extract
1 teaspoon cardamom
red food coloring

DIRECTIONS

1. Boil sugar and water until the syrup is slightly thick and reduced by approximately half.
2. Add the coconut and mix well. Add rose flavoring and cardamom, and mix well.
3. Slowly add red food coloring, one drop at a time, until the mixture is light pink color.
4. Press into an 8 x 8 inch baking pan and cool for 30 minutes.
5. Cut into squares or diamonds and let cool completely.

Variations for this sweet abound. For a richer, more fudgy square you can use milk or condensed milk instead of water. You can also decorate the top with pistachios, almonds, poppy seeds or edible silver paper. I prefer mine unadorned. You can also use a different food color. I would suggest green – perfect for St. Patrick’s Day.

Toffee Congo Bars Recipe

I am an obsessive list maker. In my Blackberry I keep a list of cool places to eat lunch in the Loop, countries I have visited and want to visit, all my overnight guests and the days they stayed with me, and other bizarre inventories. I also have a list of things I want to bake or cook. Some of those items are on the Coming Soon… section of this blog. But others like beignets and churros haven’t quite made it that far.

Every so often, when I don’t have a plan (which, for those of you who know me, is not often), I turn to “my what to cook” list for inspiration. At some point I had placed “congo bars” on it, and last week with little time to shop for fresh ingredients, it was the perfect treat for this week. I couldn’t quite remember what a congo bar was, but I seemed to recall coconut and chocolate. So when I went online, I was shocked to find that almost none of the recipes included coconut. So, I created my own recipe (and threw in toffee to boot).

When the bars came out of the oven they looked *suspiciously* like blondies. While no one I knew was able to confirm this, a couple of references from the blogosphere suggested that a congo bar is a blondie with coconut. If that in fact the case, it seems that the internet is full of blondie recipes masquerading as congo bar recipes.

As the congo bars cooled, I had an even greater realization. A blondie is essentially a brownie without chocolate. I am sure many of you have known this for years, but maybe I missed this memo when I was living in Canada.

I’m still not sure why these treats are called “congo bars”. I assume they have no relation to the three (now two) African countries that have used the name Congo. Maybe it is the coconut? Or its a proxy for exotic, as used in the Congo Room in Las Vegas. I have also noticed that the bars are sometimes called Conga bars. Conga seems to have a Latino or Afro-Latino origin. In America the terms seem to be used interchangeably. More about the etymology of Congo/a.

Without digressing into a treatise on post-colonialism, let me say that the congo bars turned out to be slightly flaky on top with a dense and chewy middle. I could especially taste the sweetness of brown sugar and got a hint of toasted coconut (though next time I might use a touch more).

Makes 16 squares

INGREDIENTS

1 cup toasted coconut
3/4 cup butter
1 cup white sugar
1 1/2 cups packed brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon coconut extract
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups semisweet chocolate chips
8 ounces (1 1/3 cups) toffee bits

DIRECTIONS

1. Preheat oven to 350 F (180 C). Line two 9 x 9 inch metal baking pans (or one 10 x 15 inch baking pan) with a piece of parchment or wax paper to make it easy to remove the squares when baked. This recipe does not require you to grease or flour the pan.
2. Once the oven is at 350F, toast the coconut on a cookie sheet for about five minutes. Check frequently, and toss the coconut when you do, since it burns quickly. Cook until just light brown as it will continue to cook even once it is out of the oven.
3. Melt butter and stir in white and brown sugars. Cool for five minutes. Beat in eggs one at a time. Mix thoroughly after each egg. Add vanilla and coconut extracts.
4. In a separate bowl mix flour, toasted coconut, baking powder and salt. Add to the butter mixture and mix thoroughly. Add chocolate chips and toffee bits and mix well.
5. Pour into baking pan(s). The batter is thick so you may need to use a spoon to evenly distribute it. Bake for 20-25 minutes, just until a tester comes out clean and the surface is golden brown.
6. Cool for 10 minutes and cut into squares. Allow the bars to cool to room temperature. These can be stored in an airtight container for a week.

When baking in metal pans, often the batter at the edge gets cooked more quickly than the batter in the center. I love the crispy edge pieces, but if you don't and care enough to do something about it, you can wrap two or three inch strips of aluminum foil along the edge of the pan so that it hangs over the batter. This will reflect heat and prevent uneven baking. You can attach these strips at the beginning and remove them part way, or you can put them on after 10 or 15 minutes of baking until the bars are done.