Travel Tips

How many different ways can you eat chocolate?

Nanaimo Bars - This is a treat that comes from Nanaimo on Vancouver, Island, British Columbia.

Legend has it that these bars were shipped over from the United Kingdom to the miners in Nanaimo to keep their energy up in the mines. Once you make these, you'll see this is a complete myth. There is no way these bars could have held up during an overseas trip (and by boat, in those days!). These bars are meant to be eaten shortly after they are made. The unique thing about them is they are not baked.

My mother-in-law's specialty. I hope I can carry on the tradition. I have the recipe, but making them like my mother-in-law makes them requires that kind of talent only mothers-in law seem to have.

Granola chocolate chip cookies, double chocolate cookies and Turkish coffee

I made this for my son's 16th birthday.

...with a couple of shots of brandy

Great for a birthday or a homecoming -- Another famous collaboration with my hubby!

Cake:
8 ounces bittersweet or semisweet chocolate
1/2 cup plus 2 tablespoons unsalted butter (1-3/4 sticks butter)
2 ounces unsweetened chocolate
1 cup sugar
5 large eggs, separated

Glaze:
1/2 cup whipping cream
3 tablespoons unsalted butter
4 ounces bittersweet or semisweet chocolate
4 ounces milk chocolate

Cake:
Preheat oven to 350 degrees F. Butter and flour 9 inch diameter spring form pan.
Melt chocolate and butter over medium low heat, stirring constantly until
smooth. Pour into large bowl and cool slightly. Add sugar and yolks and whisk
until smooth. Using electric mixer, beat whites in large bowl until stiff but
not dry. Fold whites into batter in 2 additions.

Pour batter into prepared pan. Bake until top is dry and begins to crack and
tester inserted into center comes out with moist crumbs attached, about 40
minutes. Transfer cake to rack and cool 15 minutes. Press down gently on top of
cake to even edges.

Glaze:
Bring cream and butter to simmer in heavy medium saucepan. Reduce heat, add both
chocolates and stir until smooth. Let stand until cool but still pourable, about
1 hour.

Invert cake onto platter. Spread cake, top and sides, with glaze. Refrigerate
until glaze sets, about 1 hour.

Spiked with rum and brandy! Contrary to appearances, this is a very healthy dessert... It has 3 bananas in it, so it's great for the digestive tract and high in potassium.

Crust:
1-1/2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons chilled butter, cut into pieces
3 tablespoons vegetable shortening, chilled
2-3 tablespoons ice cold water.

Preheat oven to 350 degrees F. In food processor, process all ingredients except water. With processor running, very gradually add water until dough comes together in a ball. Gather together in plastic wrap, refrigerate for 30 minutes. Roll out and place in pie tin, flute edges. Prick with fork. Bake for 20 minutes or until edges turn golden brown.

Filling:
2/3 cup sugar
1/2 cup flour
2 cups milk
3 egg yolks
1 teaspoon vanilla
1 tablespoon rum
1 tablespoon brandy
4 oz. bittersweet chocolate, finely chopped
3 bananas, thinly sliced
1 cup whipping cream
2 tablespoons powdered sugar

Mix sugar, flour, milk and egg yolks in medium saucepan. Heat over medium heat, stirring constantly until mixture thickens to consistency of custard. Remove from heat, and stir in vanilla, liquor and chocolate until smooth.

Spread a small amount of chocolate custard on bottom of baked pie shell. Layer one banana on bottom. Cover with custard. Repeat layers two more times, with custard on top. Refrigerate for several hours.

Prior to serving, beat whipped cream, and add powdered sugar as cream begins to stiffen. Do not overbeat. Spread on top of pie and garnish with chocolate shavings..