It’s finally January – the time when you can enjoy the light and healthy food such as salads and soups. That’s why I’d like to contribute to this awesome time by this delicious classic Nanaimo Bars.
Stop, that doesn’t sound coherent to you? Nanaimo Bars are definitely not that delightful salad I’ve promised.
That’s right. It’s Ben’s kind of logic.
Or let’s better say I announced the content you are about to see these days. No sweets for a long time (Is one week long enough?)
But look at these delicious Nanaimo Bars and the photographs. I think that would be ridiculous to publish them in spring.
I met a recipe for Nanaimo Bars when we were still living in Russia, about 6 years ago. Since I’ve always been interested in the world cuisines, that recipe grabbed my attention. Besides, there’s no such a thing as the Canadian cuisine, in my book (I should write a post one day on this issue), so it was exciting to try the recipe developed in Canada.
I won’t bother you with this story (you can always find it on the Internet), but in a nutshell, the recipe for Nanaimo Bars was created in the city of Nanaimo, British Columbia in the mid of the XX century. Traditionally, this dessert consists of the 3 layers: a waffle-based layer, a butter icing layer flavored with custard, and a chocolate layer. Simple yet rich and delicious.
You can jazz it up adding some flavors. I’ve added coffee and peppermint. Now I’ve been thinking of a Valentine’s Day Nanaimo Bars. What about cranberries, eh?
So, by posting this rich decadent Nanaimo Bars I am solemnly swearing I won’t be publishing for the next few weeks those treats I made during the holidays. Of course, if you don’t start to beg me to post those scrumptious crepes and pancakes with amaretto and whiskey sauces. I mean, begging is an exception, right?
Have you ever tried Nanaimo Bars? Have you ever been to Nanaimo?
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.