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I love meyer lemons and have taken a few opportunities to gather mass quantities of them in times of abundance from unsuspecting abandoned-tree owner’s yards and fields recently. ….. πŸ˜€

I have made tons of lemon curd — heres the recipeΒ  in one of my daring bakers challenges — but i just came across this tasty kitchen recipe for meyer lemon sorbet (i ❀ you p.w.!!)

How lovely:


i want some now πŸ™‚


Well, i’m a day late with posting though i had the challenge completed a few weeks ago! πŸ™‚

My overall impression of these new treats (the first time i tasted these) was good – the filling was a bit sweet, and the chocolate cracked when you cut the bars, but the textures were interesting and i loved the bottom layer- i could have just eaten that by its self!

Mom made the graham crackers ahead of time – and did them from scratch – but no pictures. we wereΒ  both a little skeptical that they tasted a little burnt when eaten by themselves – but they tasted great inside the bottom layer when we finally got the whole thing completed.

they were a lot of work though for just an 8×8 pan, but they were tasty anyway πŸ™‚

Here’s what happened:

our goal

Preparation time:
β€’ Graham Wafers: 30 to 45 minutes total active prep, 2 Β½ hours to overnight and 45 minutes inactive prep.
β€’ Nanaimo Bars: 30 minutes.

Equipment required:
β€’ Food Processor
β€’ Bowls
β€’ Parchment paper or silpats
β€’ Cookie sheets
β€’ Double boiler or pot and heatproof bowl
β€’ 8 by 8 inch square pan
β€’ Hand mixer or stand mixer (You may use a wooden spoon, but this makes it much easier!)
β€’ Saucepan

For Gluten-Free Graham Wafers
1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour
1/2 cup (65 g) (2.3 ounces) Sorghum Flour
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
3/4 teaspoon (4 mL ) Kosher Salt
7 tablespoons (100 g) (3 Β½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract

1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
9. When cooled completely, place enough wafers in food processor to make 1 ΒΌ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

Nanaimo Bars

For Nanaimo Bars β€” Bottom Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe)
1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

For Nanaimo Bars β€” Middle Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) Icing Sugar

For Nanaimo Bars β€” Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.


the homemade graham crackers

the homemade graham crackers

grinding the nuts

bottom layer components: nuts, graham crackers and coconut

bottom layer components: nuts, graham crackers and coconut

the left over graham cracker crumbs

bottom layer pressed into the pan

middle layer goes on

...and gets smoothed

Mom melts chocolate for the top layer

chocolate gets poured on top

and gets smoothed out

post refrigeration, mom starts a slice

the first cut came out a little ... well, mangled πŸ™‚

next one's a little better - the chocolate kept breaking!

and then we get one that looks really cool πŸ™‚

How interesting! This is a really interesting technique that yields a very cool effect! Check it out at Luxirare


Sweet bubbling goodness

Leftovers + pre-“cooked” noodles + mushroom + spinach + ricotta = lasagna … oh yeah.

Let’s start from the begining…

I hate squash. For clarification; I define squash as the stringy acorn kind, not items such as zucchini or crookneck.

Now that we have that clear… you will be astounded at my next move.

I decided the other day to buy a butternut squash.

I still dont know why, but with the cold weather finally arriving, i was in a soupy mood. It turned out delicious. I added a little curry powder, onions, garlic and tomatoes and i roasted it all in the oven and then immersion blendered it until blissfull. I did learn about the necessity to seed the tomatoes for the second time around.

For the sake of my laziness to type, I’m just going to say to use a premade or leftover portion of butternut soup for the sauce πŸ™‚


tasty interior

Also as an ode to laziness, im going to just write out ingreditnets in layers from bottom to top, you figure amounts/methods, thats what cooking is about anyway right? not measuring?? πŸ™‚


glass pan

small amount of olive oil


sauteed mushrooms with onions and garlic


ricotta laced with tyme, oregano and basil

fresh spinach

grated motzarella


all the goodness

Repeat in that order until you reach the top of the pan.

The last layer, use just:



grated motzarella.

Cover with tinfoil.

Bake in a preheated 375 oven for 30-45 min, uncovering for an additional last 15 minutes or so till it looks golden and delicious.

I was wondering through foodgawker when I came across these:

so delicious looking!!

so delicious looking!!

Cheesy Cauliflower Pancakes from A Good Appetite

I CAN NOT WAIT to try them.

Thank you for the inspiration : )


Sauteed Zucchini and Grits with Spirulina and Brewer's Yeast

In the quest to continue using all the zucchini that keeps appearing on my doorstep, another squashy concoction was on the dinner table tonight.

All you’ll need is:

1 medium zucchini, chopped

1 cup water

3 Tablespoons quick grits

1 Tablespoon butter

dash of spirulina powder and Brewer’s Yeast

dash of salt and pepper

Boil water with a pinch of salt. Add grits and cover pot. cook over low heat stirring occasionally until thickened.

Add butter to skillet and when melted, add zucchini. Sautee until golden and sprinkle with salt and pepper.

Dish grits and zucchini and sprinkle with spirulina and brewer’s yeast. Enjoy!

Oh Zucchini. How I love thee.

I pay homage to the delicious veggie by adapting the recipe of my dear friend Rosie and her family recipe.

A fried zuchinni slice - ready to be eaten! :)

A fried zucchini slice - ready to be eaten! πŸ™‚

Fried Zucchini

2 medium zucchinis

1 egg

1 cup panko breadcrumbs

1/4 cup Brewers/Nutritional yeast

1 tesaspoon garlic powder

salt and pepper

peanut oil

Pour oil into a heavy skillet until it just covers the bottom of the pan.Turn on to medium heat.

Slice veggie into rounds about 1/4 inch thick.

Crack egg into small bowl and whisk until uniform in color.

Pour panko, yeast, garlic powder, salt and pepper into a shallow dish and stir to combine.

You should have a much cleaner version of this setup :)

You should have a much cleaner version of this setup - the egg's in the little yellow bowl!

Take some of the zucchini slices and submerge them in the egg.

Taking them one by one out of the egg, toss them in the seasoned panko to coat.

I like to use a fork to avoid the dreaded "CLUB HAND!!!"

I like to use a fork to avoid the dreaded "CLUB HAND!!!"

Place the breaded slices into the hot oil and fry until golden, flip and fry until other side is golden as well.

Doesn't it just look delish!?

Doesn't it just look delish!?

When they are done, drain on paper towels and let them cool until devourable.

Like this:

awwwww yeah :)

awwwww yeah πŸ™‚

Notice the golden crust, bright zucchini and oil dripping down my finger – oh delishiousness.

Enjoy πŸ™‚

I FINALLY watched Julie & Julia yesterday with my dear friend Carm and was so pleased that it ended up being my Saturday afternoon thing to do.

If you havent watched it – i STRONGLY recommend that you go – run to the theater and watch it.

Not only is it an incredibly sweet and inspiring story – it also made me want to addend Le Cordon Bleu, wear pearls, cook through a whole cookbook and not abandon my fledgling blog.

I cried, i laughed and i can’t wait to see it again πŸ™‚