When I was a student starting placement as a dietitian, I was keen to quickly jump straight into it. This meant teaching everyone on all the healthier alternatives they could be having:
• Having butter on your toast? Why not try a vegetable based spread?
• Drinking coffees with regular milk? Swap it for skim!
• Burger for lunch? How about a sandwich?
Of course, most didn’t take on the advice.
As we’re nearing Easter, I’m feeling in the mood for more sweet treats. If you follow me on Instagram and have noticed the recent increase in dessert photos, that’s the reason why. All in moderation of course! Which is why slices like these Canadian Nanaimo Bars are great- particularly for sharing!
I first had a taste of these delicious bars from a Canadian colleague a couple of years ago. It is essentially a coconutty chocolate biscuit base, topped with a creamy custard buttercream and then a layer of smooth chocolate ganache. And it’s not hard to see why it was a hit within our office!
They don’t get much press here in Sydney, but in Canada Nanaimo Bars are a very classic Canadian dessert. There’s even a Nanaimo Bar trail for those who are keen on trying all the different varieties! If I ever do find myself in Canada, I’d love to try the real deal, but in the meantime, it is simple enough for me to make at home too. The base recipe uses biscuit crumbs, so when I made a batch of cookies and wasn’t happy with the texture, this was the perfect excuse to blitz them into crumbs and make something even better!
It occurred to me the other day, that it’s been some 3 or so years since I’ve last tried a new chocolate cake recipe. Perhaps not a big thing for most people, but it’s quite a surprising thing for me, being the type who really loves trying new recipes.
Ever since I discovered the Chocolate Beetroot Cake, which has been one of my favourite chocolate cakes so far, I never really felt the need to experiment with other mud cakes.
I don’t bake brownies often, since I’m not a huge fan, and on the odd occasion that I do, I’m one of those rare strange people who prefer to make them cakey more than fudgy since that’s the preference of everyone in the family. On this occasion though, I managed to convince myself to attempt the fudgy version after seeing picture after picture of rich, gooey chocolatey brownies all over blogs and pinterest with beautiful cracked tops (they are rather photogenic!).