[an error occurred while processing this directive] The Happy Baker - Steven and Chris
The Happy Baker

The Happy Baker



Erin Bolger visited the kitchen to make her "You Can Kiss My Triple Decker Carrot Cake Goodbye". It's one of the incredible recipes featured in her new cookbook, The Happy Baker: A Dater's Guide to Emotional Baking. All the recipes in the book are simple and made with ingredients you likely already have in your cupboard. The Happy Baker is part cookbook; part chick lit and it chronicles Erin's adventures in dating, heartbreak and emotional baking.

The Happy Baker: A Dater's Guide to Emotional Baking is available at www.thehappybakerchick.com



You Can Kiss My Triple Decker Carrot Cake Goodbye

It Isn't For the Taking Anymore

2 cups all purpose flour
2 tsp. Baking powder
1 ½ tsp. Baking soda
1 tsp. Salt
2 tsp. Cinnamon

2 cups sugar
1 ½ cups vegetable oil
4 eggs

2 cups finely grated carrots
1 cup crushed pineapple, drained
1 cup walnuts, chopped
1 cup coconut


Preheat oven to 350 F (175 C) Grease and flour three 9-inch cake pans.

In a large mixing bowl sift together flour, baking powder, baking soda, salt and cinnamon.

Add sugar, oil and eggs; mix together for 3 minutes with a hand mixer.

Stir in carrots, pineapple, chopped nuts, and coconut.

Pour into prepared pans. Bake in preheated oven for 35 minutes or until center is set.

Cream Cheese Icing


½ cup butter, softened
1 8 oz. Package cream cheese, softened
500 g. icing sugar
1 tsp. Vanilla

¼ cup toasted coconut for decorating

Cream together the butter and cream cheese. Add the vanilla. Stir in the icing sugar.

Spread evenly on the top of the first layer, add the second layer, spread evenly on that layer. Add third layer spread icing evenly all over cake. Sprinkle with toasted cocnut.




Always a Bridesmaid, Nanaimo Bars

It's Given Me Good Practice. I've Got This Wedding Thing Down Pat ... Except For The Marriage Part

½ cup butter
¼ cup sugar
1/3 cup cocoa
1 egg
1 ¾ cups graham crumbs
¾ cup coconut

½ butter, softened
3 tbsp. milk
1 tsp. vanilla
2 cups icing sugar
2 tbsp. custard powder

¾ cup semi-sweet chocolate chips
3 tbsp. butter


These are a no-bake squares.

In a medium saucepan combine butter, sugar and cocoa; stir well. Add egg, cook and stir constantly over medium-low heat until mixture thickens.

Remove from heat. Mix in crumbs and coconut. Press into a greased 8 or 9-inch square pan. Chill.

In a mixing bowl beat together butter, milk, vanilla, custard powder and icing sugar; until light and fluffy. Spread evenly over base. Chill.

In a small saucepan over low heat, melt butter and chocolate chips. Let cool slightly. Pour evenly over filling. Refrigerate.


Chris, Erin and Steven.


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