Do you like the Canadian classic – Nanaimo Bars? Thy this seasonal twist then, these Gingerbread Nanaimo Bars.
But before we talk about these scrumptious Gingerbread Nanaimo Bars, let me clarify something. The last post once again I was talking about coyotes in my life. My friends, don’t worry. That story happened two months ago, and I have not seen any coyotes since then. I have seen a fox twice, but they are so cute.
However, when I met the coyote the second time, I decided to finally google how to defend yourself if one of them won’t be that nice to me.
According to the Internet, the population of coyotes and foxes in and around Toronto is quite huge, but this is a natural thing. It’s basically safe to meet these guys. Moreover, foxes (I’m not sure about the coyotes) in and around the city have been vaccinated against rabies for the last few decades, so if you remove the healthy animals, the unvaccinated ones might appear.
The last documented attempt of a coyote to attack a human happened quite a few years back (There are more precedents in other provinces and places, unfortunately, fatal too). Anyway, that was a 9-year-old girl who wasn’t seriously hurt. I know people say I look quite young, but let’s be realistic – I don’t look like a 9-year-old girl. However, they do attack small pets.
Also, the humans are responsible for coyotes being comfortable around the people and near the houses (Foxes can make a den near your house if they feel safe). The thing is that they ain’t vegetarians, so they will gladly eat a rabbit or rodent (David, this can be a way to keep your garden safe from the rabbits. Just saying.) They are also the smart animals. So, why would a smart animal chase a squirrel when you can easily get lots of delicious food from your garbage? Thus, keeping your garbage bins well-protected (as well as removing the fallen fruit and berries from your backyard), is a good way to start.
However, if you meet a coyote, and it doesn’t look as friendly as the Canadian ones, there are few tips.
- Do not try bribing it with any food unless you are willing to adopt one (Kelsie, remember I suggested to keep few cookies in your pocket while walking? Please disregard.)
- Be as big as possible (e.x. jumping) but do not run or turn your back.
- If you have an umbrella, you’re a particularly lucky person – start opening and closing it.
- Be as loud as possible (e.x, clapping your hands or stomping or even dancing). If you happen to have a horn or whistle, you’re an exceptionally lucky person!
- Throw some small things like stones or sticks towards the coyote but certainly not at it. Please do not throw your pets.
And as I said, it’s crucial not to feed coyotes. I believe these any coyote would appreciate these Gingerbread Nanaimo Bars. They are perfectly Christmas-y. Seriously, why limit yourself to gingerbread cookies? Also, I just realized: this is the third Christmas season for havocinthekitchen, but I have never shared any gingerbread ideas before! No worries, though, I have something else. Just stay tuned.
So, let’s celebrate this season with these creamy and dreamy Gingerbread Nanaimo Bars.
Enjoy this season but please do not carry any of these bars in your pocket as this will probably attract all coyotes :)
And try other recipes from the blog like these Irish Cream Nanaimo Bars.
- about 300 gr. gingerbread cookies (I used ginger snap cookies), finely ground
- 1/2 cup pecans, finely ground
- 1/2 cup sweetened shredded coconut
- 1/4 cup cocoa powder
- 1/3 cup butter, melted
- 1 egg, lightly beaten
- 2 tablespoons granulated sugar
- a good pinch of cinnamon and ginger, each
- 1/3 cup fancy molasses
- 1/3 cup softened butter
- 1/3 cup custard powder
- 2,5-3 cups icing sugar
- 1-1,5 tbsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp all spice
- 1/2 tsp ground cardamom
- 150 gr. dark chocolate, chopped
- 1 tablespoon butter
- In a bowl, stir together the cookies, coconut, pecans, cocoa, and sugar. Stir in the butter and egg. Mix until combined. Press into parchment lined 9 inch square pan. Bake in the preheated to 180 degrees C (350 degrees F) oven for about 8-10 minutes, until firm. Let it cool.
- Using a mixer or food processor, beat the butter, custard powder, molasses, and spices (Add them gradually as you might need less to your taste. The amount I suggest would result the very distinctive spiced flavor).
- Gradually add the icing sugar and milk (You might not need all 3 cups. The mixture should be thick but spreadable. It will harden once cooled too). Spread over the base. Refrigerate until firm, about 1 hour.
- In a bowl over saucepan of hot water melt the chocolate with the butter until smooth. Spread over the second layer. Refrigerate about 30 minutes. With a knife, score into bars and then refrigerate about 30 minutes.