I so love one of my best friends: Amanda, whom I’ve never met! Before you think I’ve completely lost my mind, let me explain. We met… yes…online through Foodbuzz. She is a nutritionist and I…well I just cook. We first became Foodbuzz friends commenting on each other’s posts and then following each other’s blogs. We quickly hit it off. There was something special about her and I knew it right off. She was more than just friendly. She has such a giving heart and our personalities are a lot alike yet we couldn’t be more different from each other. She’s Canadian, I’m American. She’s Caucasian and I’m Neopolitan (you figure that out), She lives in the West Coast and I’m in the Southeast in North Florida. Though thousands of miles separate us, technology brings us closer together. Three years later and we talk like school girls on the phone, over Facebook, Gmail, and daily eMails. Hubby thinks we’re more like sisters. And when I decided on creating my Facebook fan page for ORMG, I wanted a partner to help me run it and nobody would nor could fill the job better than Amanda. I hope we meet one day girl for real!!!
|original photo by Sheri Terris | photo editing by Kim McDougal|
Originating in Nanaimo, BC, Canada (only 40 minutes from where Amanda was raised), this bar is for the ultimate chocolate lover…or anyone with a sweet tooth and that’s me! These bars would make me say goodbye forever to my diet! Shame on you Amanda! hee heee LOL!! Love ya girl!
1/2 cup unsalted butter
1/4 cup sugar
5 tbsp. cocoa
1 egg beaten
1-1/4 cups graham wafer crumbs
1/2 c. finely chopped walnuts
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.
1/2 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.
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. ENJOY! Finger licking is allowed!
“I use “Bird’s” custard powder and I’ve used it for eons. It isn’t really instant pudding, because it has no sugar in it. It gives the filling a reallly custardy taste and the yellow color. I have always found it near the instant pudding though, in the baking aisle, its in an orange/yellow tin….like how cocoa powder comes. It lasts forever. The center of these Nanaimo bars is actually my favorite part!”