The Cookie Monster
On Saturday night, Carrie, Wenmei and I made Christmas Confections! Carrie asked for a lesson on making Nanaimo Bars and Peanut Butter Fudge. I believe in learning by doing, so we baked...a LOT! It was quite an assembly line production and in the end, we made 4 pans of bars and 3 pans of fudge.
Despite my attempt to turn the event into a cookie-making sweatshop, it was a lovely evening due in large part to our hostess, Carrie, who made cheese fondue and pizza for dinner and served us with peppermint chocolatinis! Good food, good desserts and great friends. Thanks Wenmei and Carrie!
4 Comments:
Oh, I think you were definitely successful in turning it into a cookie-making sweatshop! Thanks so much for leading us in our confectious journey - I had a lot of fun and it was a great way to spend the evening. Now, I'll trade you your baking pans for copies of the recipes... :)
Well, at least I succeeded at something!
Review:
Christmas cookies were always a tradition around my house growing up, cookies were made by Mom, and she always made em Just Right. It has always been difficult for this reviewer, therefore, to review any other Christmas cookies, nothing else compares.
It became a pleasant surprise to find that someone can make cookies that compared well to those made by mom (Helps when you have Mom's secret Cookbook). Chez Niagara Inn has done it again. Producing a batch of two cookies that tasted great, and reminded me of home.
The first batch was the classic Nanaimo Bar, a type of chocolate no-bake square, it receives its name from the city of Nanaimo, British Columbia, where it first became known in the 1930s. It consists of a crumb-based layer, topped by a layer of light custard or vanilla butter icing, which is covered in soft chocolate. Many varieties are possible by using different types of crumb, flavors of custard or icing (e.g. mint, peanut butter), and types of chocolate. This cookie tasted great!
Second was another no-bake square, the Peanut Butter Fudge. Although typically a solid peanut butter color, this version had small flecks of hardened sugar in the mix. Whereas some might consider this to be a flaw in the cooking process, I felt it added a bit of texture to the final product, almost adding a sense of whimsy, missing from this otherwise monochromatic desert.
Chez Niagara Inn co-owner Margaret tells me that these cookies are seasonal, and available for a limited time only. So if you are in the neighborhood, and love Christmas cookies as much as this reviewer, head on over!
Restaurant: Chez Niagara Inn
Owner: Margaret G
Food: (٭٭٭٭ ) Four Stars
Service: ( ٭٭) Two Stars (Self Service, bottom shelf of the Freezer)
Cost: (٭٭٭٭) Four Stars (I didn't pay anything!!!)
Hours: Whenever she feels like a domestic goddess and cooks something, which is typically on the weekends, but not always, so ask nicely first.
feel free to send any of the fruits of next year's labor to the poor pathetic baking challenged on the east coast!
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