Cariad Heather Keigher

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Recipes from my November 2021 Baking Stream

November 2021

I had been wanting to do a baking stream for quite a long time. These are the recipes from my first-ever stream of baking anything on the channel!

The recipes were sourced from various places and you are free to use them for yourself. I have converted the volume measurements to metric weight where required.

Substitutions for vegans and gluten-free

If you are vegan (I am formerly and am now vegetarian), you can replace the following ingredients with their vegan equivalent just fine (these are my suggestions based on experience):

Non-vegan Vegan
Butter Vegan margarine
Egg Flax egg (recipe) or powdered egg substitute
Milk Oat creamer
Condensed milk Coconut milk + sugar (recipe)

There is one recipe where I cannot provide substitution suggestions, but it affects the secret recipe and unfortunately cannot be done one-to-one.

I make mention of Bird's custard powder and it does not list any ingredients that are non-vegan. However, this may be regional and it does indicate on the label that it may contain milk. There are vegan custard powders available if this is of concern.

Chocolate chips are available in vegan options and are quite suitable for these recipes.

As for gluten-free, I have had zero issues with these ingredients being replaced with either premade or flours that market themselves as "one-to-one". Naturally they do behave differently and could produce results unlike what I am making here, but they should still taste great!

Magic Cookie Bars

Source: Magic Cookie Bars, Show Me the Yummy (March 2020)
Paprika file: Download

These have multiple names, but I am more familiar with "Monster Bar", which is used all over Montréal.


Preheat oven to 175 C (350 F).

You will need the following:


I don't believe that you absolutely require any specific type of chocolate chips or if the butter should be salted or unsalted. However, I would avoid adding too many sweet things as the condensed milk itself will be quite sweet.

If you want to add some chocolate flare, Oreo crumbs may also be a good substitute for the graham crackers!

Quantity Ingredient
110 g (1/2 cup) Unsalted butter (melted)
180 g (1 1/2 cup) Graham Cracker Crumbs
170 g (1 cup) Semi-sweet chocolate chips*
100 g (1 1/2 cup) Flaked, sweetened coconut shreds
410 mL (14 oz) Sweetened condensed milk

* You can replace half with butterscotch or peanut butter chips!


  1. Mix butter and graham crackers together in a bowl
  2. Pour into a prepared pan and press down with oiled hands
  3. Sprinkle chocolate chips and then coconut atop of crumbs
  4. Pour condensed milk evenly over the coconut
  5. Bake for 25 minutes
  6. Cool for 10 minutes before cutting into bars

Nanaimo Bars

Source: Mom's Nanaimo Bars, The Endless Meal (December 2017)
Paprika file: Download

This is probably Canada's most revered desert!

Be careful with how you proportion this recipe. One time, The New York Times published a piece where they had the layers so disproprotionate that it enraged us Canadians to the point where even I went and baked some myself in protest.

They took the response with some sort of retort at least.


No need to use the oven here as you will be only melting chocolate into melted butter and preparing the custard in a pot.

You will need the following:


Quantity Ingredient
Cookie layer (bottom)
110 g (1/2 cup) Butter
30 g (1/4 cup + 1 tbsp) Cocoa powder
100 g (1/4 cup) White sugar
1 (large) Egg
275 g (1 3/4 cup) Graham cracker crumbs
50 g (3/4 cup) Shredded coconut
100 g (1/4 cup) Walnuts (chopped)
Custard layer (middle)
360 g (3 cups) Powdered sugar
165 g (3/4 cup) Butter
60 mL (1/4 cup) Milk
35 g (1/4 cup) Bird's custard powder
Chocolate layer (top)
230 g (8 oz) Dark chocolate chips*
15 g (4 tbsp) Butter

* You can use the same with shreds or chunks if you perform this by weight. You can also use white chocolate or plain chocolate too!


After you complete the middle layer, you can use the waiting time as an opportunity to clean up any pans you have used.

Chocolate Diablo Cookies

Source: Chocolate Diablo Cookies, Food Network (Canada) (Date unknown)
Paprika file: Download

This is a cookie served at a local Mexican chain. It's really delicious and has quite a bite!


Pre-heat oven to 190 C (375 F).

You will need the following:


Quantity Ingredient
200 g (1 1/2 cup) Flour (sifted)
120 g (1 cup) Cocoa powder
1 tsp Baking soda
1 tsp Cinnamon
1 tsp Ground cayenne pepper
170 g (1 cup) Chocolate chips (or chunks)
220 g (1 cup) Brown sugar
200 g (1 cup) White sugar
120 mL (1/2 cup) Oil*
2 (large) Eggs
1 tbsp Vanilla extract
45 mL (3 tbsp) Ginger juice (or grated ginger root)**
As desired Salt
As desired Sugar

* Typically canola is used, but olive and avocado are fine. I would avoid coconut oil however.
** If you use ginger root, use the tablespoon measurement, but if the juice, use volume.


  1. Mix dry ingredients in a bowl
  2. In another bowl, mix wet ingredients
  3. Combine the two bowls and mix together
  4. On a baking sheet, press fist-sized dough balls out and sprinkle with salt and sugar
  5. Bake for 11 minutes or until cookies appear to crack

Cookies will be fudgy in the middle and you should get about 12 big ones if you use the fist-sized method--there should be no issue with reducing the size of the cookies when pressing.

Secret Recipe

Will be updated after the stream!