“The way you look at things is the most powerful force in shaping your life.” – John O’Donohue
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We just came back from some wonderful vacation time in Vancouver… had a great time whale watching, exploring Granville Island and Vancouver Island… and loving the view from our hotel room. Not far from our hotel was the site of many cruise ship arrivals and departures, but we aren’t cruisers. What we loved was marveling at the dense, distinctive architecture… inspiring unique forms such as The Qube, with suspension of the four sides of its steel floors on steel cables tied at the top of the building… and Vancouver House, which starts as a triangle at the base and twists to expand to a rectangle at the top. Setback restrictions, limited land mass and requirements to not block site line views make for creative solutions.
RECIPE OF THE WEEK
I first tasted Nanaimo bars over 25 years ago when our good friend Linda made them as part of her famous Christmas cookie collection, and posted them here in 2020, from the summer edition of Food Network Magazine. That is when I learned they came from Canada, where they are practically a national treasure and where you can buy a package mix. Nanaimo bars have even been featured on a Canadian postage stamp! We encountered Nanaimo bars many times in Vancouver, and I decided it was fitting to post the recipe again.
CANADIAN NANAIMO BARS
FOR THE BASE
- 1 stick unsalted butter
- 5 tablespoons unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 large egg, beaten
- 1 3/4 cups graham cracker crumbs
- 1 cup sweetened shredded coconut
- 1/2 cup almonds, finely chopped
FOR THE MIDDLE LAYER
- 1 stick unsalted butter, at room temperature
- 2 tablespoons plus 2 teaspoons heavy cream
- 2 tablespoon instant vanilla pudding mix
- 2 cups confectioners’ sugar
FOR THE TOPPING
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
Line an 8 or 9 inch square pan with parchment paper.
Make the base
Combine the butter, cocoa powder and granulated sugar in a heatproof bowl or double boiler set over a saucepan of simmering water. Heat, stirring, until melted. Stir in the egg until thickened, 1-2 minutes. Remove from over the boiling water and stir in the graham cracker crumbs, coconut and almonds. Press into the prepared pan.
Make the middle layer
Beat the butter, heavy cream and pudding mix with a mixer on medium-high speed until combined, about 3 minutes. Gradually beat in the confectioners’ sugar until light a fluffy, 5 minutes. Spread over the base.
Make the topping
Melt the chocolate and butter in a clean bowl or double boiler over simmering water, stirring. Let cool 2 minutes, then pour over the middle layer. Cover and refrigerate until set, about 1 hour. Cut into bars.
