"The Hunchback of Notre Dame" and Pumpkin Cake for One [REVIEW] [RECIPE]

I've actually read "The Hunchback of Notre Dame" a couple of times, just not recently. In fact, I lost the book when I was reading the novel for a class in college and the only copy I could find in the library was in French. Luckily, it was not what I think of as the "this will kill that" chapter. (Perhaps not so lucky, it's been over a decade and that chapter haunts me.)

If you've watched Disney's version of this classic, go ahead and pick up the book. Reading it will be a completely different experience. Many of the character names remain the same but aspects of the characters got changed in translation to a child-friendly forum. They named their gargoyles Victor, Hugo, and Laverne in honor of the author of the original and Shirley's roommate. More importantly, they kept Hugo's true main character at the heart of the story. The original French title is "Notre Dame de Paris".

Anything else I tell you would be spoilers, darling, so feel free to pick up your own copy and find out why this story popped into my head so close to Halloween.

PUMPKIN CAKE FOR ONE

I decided to make my own mug cake. I tried a couple different ideas, and I think this version was the tastiest one I made. Some people may prefer more sugar or more pumpkin pie spice, so feel free to add more if needed. I wanted to let the pumpkin flavor be on center stage not sweetness or spice. Somehow this recipe became vegan. I tried for gluten free but that version resembled thick pudding.

1 tablespoon olive oil
1 tablespoon maple syrup
1/2 - 1 tablespoon sugar
2 or 3 drops vanilla extract
2 tablespoons canned pumpkin
1/8 teaspoon pumpkin pie spice
3 tablespoons self-rising flour (splurge for the pre-mixed bag from the store and save time)
1 tablespoon oat flour
2 tablespoons chocolate or butterscotch chips

Mix together the moist ingredients and spice. Add flours and combine. Fold in chocolate and/or butterscotch chips. Heat in microwave for 45 to 60 seconds.
Note: You can ice this cake with a bit of icing or ice cream syrup. I thought it was tasty without adding any garnish.

"Ensign" Magazine and Pumpkin Walnut Sticky Rolls [REVIEW] [RECIPE]

Since I didn't plan ahead for this cookie bookie month, I didn't set aside enough time to read a novel a week. Aside from the extensive roles of a wife and mother (nurse, laundress, chef, maid, butler, chauffeur, etc.), I have an impressive backlog of crafts (some of which would love to be gifts for your friends and family). I hope you will forgive me for not introducing you to a half dozen new and exciting masterpieces this month. I shall try to make up for it with my recipes.

This week's cheat takes the form of a magazine. I've been trying to catch up on the "Ensign", which is distributed by the Church of Jesus Christ of Latter Day Saints. As you my note from the picture, I am still reading my way through the September issue. A couple of my favorite articles reminded me of the importance of prayer. Even when life is at its darkest, we always have somewhere to turn. And sometimes the few minutes we take to pray help us reflect on how lucky we actually are.

With my hefty "to do" list, I composed a somewhat simpler sweet roll recipe that incorporates the flavor of the season: pumpkin spice. The absence of yeast in this recipe takes away some of the waiting and makes it a good treat for loved ones who are allergic to yeast. (I recently learned one of my relatives suffers from such a sensitivity, so I need to remember this recipe next time I get to cook for her.)

PUMPKIN WALNUT STICKY ROLLS

PUMPKIN DOUGH:
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon salt
1/4 cup butter, chilled and cut into pieces
1/4 cup cream cheese, chilled and cut into pieces
1/3 cup pumpkin puree
1 tablespoon lemon juice
1/2 cup milk

FILLING:
1/2 cup chopped walnuts
1/4 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted

CARAMEL TOPPING:
1 cup packed brown sugar
1/2 cup butter, softened
1/4 cup light corn syrup
1 teaspoon vanilla
1 cup chopped walnuts

1. Preheat oven to 350 degrees.
2. Make the pumpkin dough. Mix together flour, sugar, baking powder, pumpkin pie spice, and salt.
3. Blend butter and cream cheese into flour mixture using a pastry blender or fork until it resembles coarse sand.
4. Stir in pumpkin puree, lemon juice, and milk until dough comes together.
5. Pour out onto lightly floured surface. Knead until uniform in color and consistency.
6. Roll out dough until about 1/4 inch thick. Fold in third like a letter and roll out again. Turn 90 degrees. Repeat a couple more times. (You can probably skip this step. I found it soothing and think it makes fluffier rolls.)
7. Wrap dough in plastic wrap and place in fridge while you continue to the next steps.
8. Make the filling. Mix together walnuts, sugar, and cinnamon. Set aside. Set butter aside until a later step.
9. Make the caramel topping. Melt butter and brown sugar in small saucepan until the mixture begins to boil, stirring constantly.
10. Remove from heat. Add corn syrup and vanilla.
11. Grease a 9 X 13 pan. Pour caramel mixture into pan. Sprinkle walnuts over the caramel.
12. Assemble the rolls. Remove pumpkin dough from refrigerator. Roll out until about 12 inches by 10 inches.
13. Spread melted butter over the dough.
14. Sprinkle filling evenly over the buttery dough.
15. Roll the dough over itself until the filling is wrapped inside.
16. Cut the rolls into one inch thick rounds (should make 12 rolls).
17. Place rolls over walnut and caramel mixture. (I pushed down my rolls a little into the caramel nut mixture.)
18. Bake for 20-25 minutes.
19. Allow to cool and scoop out a roll and some caramel topping to enjoy. (I suggest an ice cream topper.)

Please comment fall flavor ideas below if you want to inspire my next recipe post. Also, I can clarify if any of the steps above doesn't make sense. Thanks for reading.

Twanged and Apple Bars [REVIEW] [RECIPE]

 

I got invited to participate in Cookie Bookie month again this October. We decided to expand the recipe repertoire to include all sorts of harvest-worthy delights from sides to mains to my specialty, desserts. I decided to steer clear of the pumpkin fixation for this first recipe, but I promise nothing from subsequent posts. 

I finished Twanged by Carol Higgins Clark just in time. She wove multiple storylines in such a way that she could keep your attention focused on the outliers so you wouldn't quite notice when she showed the main antagonist's suspicious behavior on more than one occasion.

The story revolves around a young lady named Brigid O'Neill who is rapidly climbing the country charts. Her success brings attention and danger her way. An obsessed fan tries to find his way into her circle of friends and her heart. Another character wishes to steal Brigid's luck by way of stealing a fiddle that a dear friend gave her. And a third party or parties showers her with threatening gifts and letters.

Luckily, Regan Reilly, a private detective, gets invited along for the summer of excitement in the Hamptons. Feel free to pick up the book to fill in all those gaping holes I just left in my description. It is a quick and entertaining read.

APPLE BARS WITH STREUSEL TOPPING

Note: This makes a lot of bars. You could try to cut the recipe in half, but I made the full size and had extra streusel topping, which I sprinkled on this morning's French toast. (Does that count as a second recipe?)

For Streusel Topping:
1/2 cup brown sugar
1/2 cup oatmeal or oat flour
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup cold butter, cut into small pieces

For Applesauce Bars:
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground cloves
4 eggs
1 cup sugar
1 3/4 cups applesauce
1 cup vegetable oil
3/4 cups apples (about 3 small), peeled and finely diced

1. Preheat oven to 350 degrees. Grease 15 X 12 pan.
2. Combine brown sugar, oats, flour, nutmeg, and cinnamon.
3. Blend butter into dry ingredients using pastry blender or a fork until crumbly. Set aside. (I placed mine in the fridge while I waited, but I was wrangling a cute baby while trying to cook, which seems to take longer.)
4. Sift together flour, baking powder, baking soda, cinnamon, and cloves. Set aside.
5. Beat eggs lightly.
6. Add rest of moist ingredients (sugar through oil) and mix.
7. Add flour mixture and stir until combined.
8. Fold in diced apples.
9. Pour into prepared pan and spread to the edges.
10. Sprinkle with streusel topping.
11. Bake for 25 to 30 minutes.
12. Let cool.
13. Cut into bars.
14. Enjoy and enjoy and enjoy because this makes a lot of bars.

[REVIEW] [RECIPE] Mask Game

Mask Game started out wanting to be a novel but never got quite enough attention. Even in its incomplete state, it evoked the promised feelings of horror.

A blended family puts aside their complicated family relationships in order to celebrate Halloween. Part of the festivities included a game brought by a mysterious cousin. Her game involved delicate handcrafted masks and shafts of moonlight. As the game unfolded, the participants realized that the game might prove a little too revealing. 

The masks brought the worst of the family secrets out into the moonlight. They also had other interesting effects, but you'll have to read it to find out more. I guess John Shirley wanted to leave our imaginations free to weave our own terrifying tales about what skeletons might be revealed if we placed these masks over our own faces.

Masked Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 egg
1/2 cup toffee bits

1. Preheat oven to 350 degrees.
2. Cream together peanut butter, sugar, and egg.
3. Add toffee bits.
4. Scoop out into a dozen big spoonfuls on an ungreased cookie sheet.
5. Bake for 10 to 12 minutes.
6. Allow to cool for a couple of minutes before transferring to cooling rack until they cool completely.
7. Top with chocolate glaze:

Chocolate Glaze

4 tbsp butter
1 tbsp unsweetened cocoa powder
1 cup confectioner's sugar
1 tbsp cream soda (or milk)

1. Melt butter over medium high heat.
2. Add cocoa and stir until smooth.
3. Remove from heat.
4. Add confectioner's sugar and cream soda and stir until smooth. Add the cream soda slowly. You may need a little more or a little less to get it to the right thickness. I made mine just thin enough to pour and spread. The glaze hardened over time, but the cookies should be stored in a single layer. (Putting them in the fridge might help, but mine didn't last long enough to test that.)

[BOOK] [RECIPE] The Black Pumpkin/Cookies

A dear friend invited me to participate in a spooky cookie bookie event. The idea is that we read a book a week, make a cookie that somehow goes along with the major theme of that piece, and share with the group. Recent events have convinced me that I will not be able to read a whole book each week and may barely be able to slap together a whole batch of cookies without becoming distracted. However, I can't resist the doing my best to join the fun. Since my reading backlog contains an anthology of spooky short stories, I decided to read at least one a week and find or create a recipe that loosely relates to the reading material.

Dean Koontz's The Black Pumpkin got me started on the path of reading and yum. Having read other works by this author, I know his writing to be solid though I am still wary of what content he might slip into the pages. I once read one of his novels that addressed disturbing topics that my innocent young mind still doesn't want to completely understand. While this short story also disturbed me, it featured the normal "bump in the night" kind of creepy as opposed to "mental illness" disturbing that still has me shuddering.

As this was a short story, I fear giving away too much. Thus I offer a few cryptic statements.  I would describe this piece as an allegory of the rottenness of a soul finally showing through the outer shell. It could also be called a cautionary tale about buying carved pumpkins from someone else instead of carving your own. Intrigued enough to give it a read?

Feel free to make some cookies to sweeten your reading as you dive in:



Blackened Pumpkin Sandwich Cookies

These were supposed to be spritz cookies (those uniform little shaped cookies that you whip out with a cookie press), but I had to take a break to feed my little pumpkin and putting the dough in the fridge made it uncooperative, so I altered my method slightly. It gave the cookies more of a terrifying misshapen look that goes well with the story.

1 cup butter, softened
1/2 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
1/3 cup canned pumpkin
1 large egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/4 cup whole wheat flour
cocoa
Nutella

1. Preheat oven to 400 degrees. 
2. Cream butter in mixer for about three minutes.
3. Add sugar and pumpkin pie spice. Scrape sides of bowl a couple of times to fully incorporate the spices into the butter.
4. Add pumpkin, egg, and vanilla and mix until fully blended.
5. Add flour and mix until dough forms.
6. This is where you can pop the dough into your cookie press and press out your perfectly shaped cookies onto an ungreased cookie sheet. I scooped out 1 inch balls of dough and pressed them flat with a fork dipped in cocoa powder (just like you do to make traditional peanut butter cookies).
7. Bake the cookies for 6 to 8 minutes.
8. Allow to cool and fill two cookies with Nutella to make a yummy, dark-souled sandwich.

[REVIEW] Rapacia: The Second Circle of Heck

With snow falling down and piling up, I haven't been able to take a leisurely walk down to the local library for a random book selection. Instead, I had to select from an array of delightful titles waiting for me on my overstuffed bookshelves. Since February wins the title of "shortest month" every year, I picked Rapacia: The Second Circle of Heck by Dale E. Basye. Having read the first book a couple of years ago, I knew to expect random laughs and puns and twists to keep my mind and heart happy as I raced to the end. Look at this cover, it promises everything I just described:

Despite being intended for youngsters from 9-13, this series of books fills my ancient heart with delight. In this tome, our young heroes struggle to deal with the afterlives they earned with the behavior they exhibited during their brief sojourns on earth. Some of the spirits of historically significant people who populate the realms of Heck are well known to me, but I think younger readers might miss the significance of their inclusion in the pages of this book, let alone their purpose in the terrible bowels of Heck.

A couple of other themes running through the novel actually disturbed the innocent parts of my little brain, but Mr. Basye weaves the disturbing and funny in such a way that I quickly forget to be appalled. Hopefully, I don't give away too much, but I also enjoy the loyalty and love exhibited by one of the character's pets (maybe, two character's pets). You'll figure it out, and then you'll want to get your own evil or not so evil pet.

After finishing the book, the foods most on my mind were fried chicken and popcorn. I don't want to figure out how to combine those two things, so I think we should all whip up some delightful popcorn. Honestly, why not? The popcorn does most of the work.

Of course, I should warn you that this delicious treat may cause addiction and the need for rehab, but you'll probably end up in rehab with me and we can play games and poke each other with foam pitchforks, so how could you go wrong?

S'MORES POPCORN

4-8 cups popcorn, popped (I used 4 cups because I am a chocolate addict with no interest in recovery)
2 tablespoons butter
1 1/2 tablespoons cocoa
3/4 cup powdered sugar
1-2 tablespoons milk
3/4 cup miniature marshmallows
2 tablespoons peanut butter or Nutella
3/4 cups graham cracker crumbs

1. Pour popcorn into large bowl.
2. Melt butter in small saucepan.
3. Add cocoa to melted butter and blend together.
4. Add powdered sugar and milk. Stir until smooth.
5. Add marshmallows and stir.
6. Remove from heat.
7. Add Nutella or peanut butter. Stir until blended.
8. Pour chocolate deliciousness over popcorn and gently mix together. I used two spoons to gently scoop the popcorn around and kept turning the bowl until all the fluffy whiteness  had a consistent coating of brown goo.
9. Add graham crackers and gently mix together.
10. Gently transfer to a baking sheet covered with wax paper.
11. Allow to cool. (If you can, I salute you. I started munching on my batch the second I poured it out, which may explain why it has eyes and a mouth.)

Also, I started the next book in the series and I think the kids in Blimpo would go crazy for this recipe. Enjoy!

[REVIEW] Graceland: A Novel

In order to keep my library card active not to mention my mind, I decided to begin checking out the books in the fiction section of my local library. I started with the very first book. Of course, I reserve the right to skip any book that has the appearance of a trashy romance novel. I may reject other novels that fail other as yet unspecified criteria.

My careful selection process landed the book Graceland: A Novel by Chris Abani. First, I should warn potential readers that I did skim past some sections that contained content that was a little too adult for me. While I am sure those scenes actually added to the story Abani tells, I found them disturbing.

The story follows a young man named Elvis as he struggles to survive in Lagos, Nigeria. Surrounded by characters with names such as Redemption, Sunday, Comfort, and Blessing, he needs all the promises offered by these names to survive in a harsh environment. Despite his own hardships, he finds time to help those around him.

The book, as a whole, made me realize again how much we take for granted. Most of us have more than enough to eat. We can find jobs if we look for them. Our families encourage us and help us to do our best. We don't look to a government that changes from military to civilian almost in the blink of an eye to guide us.

It also reminded me how important family can be. The main character clings to the scraps of memory he has of his mother to remind himself of who he is. He even intersperses recipes and information about indigenous plants between segments of the story.

After evaluating one of these recipes, I decided to make my own version. I didn't know what some of the ingredients were, so I substituted items. I also think I simplified the recipe by cutting out a step and using one less pan. I was surprised that my resulting meal was actually tasty, so feel free to give it a try.

SWEET POTATO SALMON SOUP (makes 2 servings)



3 tsp olive oil
1 frozen salmon burger (If you decide to use fresh fish, you may need to add salt.)
2 cups water
1 sweet potato, peeled and cut into large chunks
pinch of curry
1/4 cup red bell pepper, diced
1/4 cup frozen spinach
1/2 cup frozen chopped okra

1. Pour olive oil into medium saucepan. Heat. Add salmon burger. Allow to cook.
2. When fully cooked, cut into small pieces. Add the rest of the ingredients. Let come to a boil.
3. Allow to simmer for 20 minutes. Sweet potatoes should be slightly soft.
4. Spoon into bowl and enjoy.

[REVIEW] [RECIPE] Silver Borne

My last book of the season features werewolves, shapeshifters, and fae. With nanowrimo berating me for having too few words, I don't think I shall finish it by tonight, so I shall comment on the first two thirds of the book.

Silver Borne by Patricia Briggs follows a cookie-baking, shapeshifting mechanic named Mercy, short for Mercedes. The author has carefully crafted her werewolf mythology but works on the assumption that people have read other books in the series, so I feel like I am playing catch-up. I wonder if readers of an ongoing series would appreciate optional prologues that sum up what they may have missed or forgotten from the previous books...

Anyway, as I unravel underlying facts about the world in which the characters live, I find myself more intrigued by the characters and more invested in seeing them survive the perils that plague them. Hopefully, the promise in the words I have read plays through to the end.

Keep reading, my friends.

Chocolate Chip Pudding Cookies

I saw this recipe posted somewhere. I think my standard chocolate chip cookies are far better, but you can try it for yourself.

1 1/8 c whole wheat flour
1 1/8 c flour
1 tsp baking soda
3/4 c butter, softened
3/4 c packed brown sugar
1/4 c sugar
1 (3.4 oz) pkg instant vanilla pudding
2 eggs at room temp
1 tsp vanillla
2 c semi-sweet chocolate chips

1. Preheat oven to 350 degrees.
2. Combine whole wheat flour, flour, and baking soda in small bowl. Set aside.
3. Cream butter until fluffy.
4. Add brown sugar and sugar and continue to beat until creamy.
5. Add the vanilla pudding mix.
6. Add eggs and vanilla, one at a time.
7. Add flour mixture and stir until fully incorporated.
8. Stir in chocolate chips.
9. Scoop out cookies onto silpat (or parchment paper) covered cookie sheets and bake for 11 minutes.
10. Allow to cool, if you can, and enjoy.

[REVIEW] [RECIPE] Veins

Upon meeting Lawrence C. Connelly, one instantly realizes that the life he breathes into his characters flows through him. Of course, I met him before I got a chance to read any of his pieces. Since he guest lectured for my writer's group, we got to hear him tell a story off the top of his head. I expected great things from this novel. My expectations were exceeded.

This novel carries us through time to see the connection between the characters, the past, the present, and even hints of the future. They cannot exist without each other and some cannot live because of each other. While the main characters basically stalk each other through coal country, something else stalks all of them. To find out what, you'll just have to read it. To find out why, you'll have to read the next couple of novels in the series. (I want to start reading the second one immediately, but I have a different book slated for this final week.)

Coconut Coal Mine Cookies

Honestly, I chose this name for these cookies so they would tie into the novel. I found this recipe this month and figured I should use it to my advantage. Of course, you know I altered the original recipe for my own devious reasons. When you get out of rehab for the nanaimo bars, you can go into rehab for these babies. (I may have a coconut problem.)

2 1/2 c semisweet chocolate chips
1/2 c packed brown sugar
1/4 c butter, softened
2 eggs, beaten
1 tsp vanilla extract
1/2 c flour
1/4 tsp baking powder
1 1/2 c coconut
Rolos, unwrapped

1. Preheat oven to 350 degrees
2. Microwave 2 cups semisweet chocolate chips for 3 to 5 minutes. Allow to cool slightly.
3. Add brown sugar, butter, eggs, and vanilla. Beat until smooth.
4. Add flour and baking powder to the chocolate mixture and stir until combined.
5. Add coconut and remaining 1/2 cup chocolate chips.
6. Scoop out half of dough into 1 tsp round balls.
7. Press Rolo into each cookie ball.
8. Scoop out rest of dough in 1 tsp round balls to cover the first balls and Rolos.
9. Bake for 12-15 minutes.
10. Allow to cool a little, so you don't burn your tongue.
11. As always, have fun in rehab.

[REVIEW] [RECIPE] Harry Potter and the Prisoner of Azkaban

Week three brings the third book in a series: Harry Potter and the Prisoner of Azkaban. I've seen most of the movies a few times, yet I somehow haven't read all of the books. (Clearly, I should work on time management.) I usually enjoy the book more than the movie because authors have a few more senses to work with than a director. While we see and hear what happens in the movie, we dig deeper with tastes, aromas, and feelings.

With carefully woven words, J. K. Rowling takes us through a delightful journey back to Hogwarts. We start with another peek into why living in a dormitory would appeal to him even if an ancient castle and magic wands weren't involved. Harry deepens his friendship with Ron and Hermione despite disagreements as they share fears from mundane grades to magical threats. New teachers challenge their minds and magical skill. Other friendships and enmities continue to grow and progress.

Much of the excitement stems from travels to places such as Hogsmeade, where Harry and his friends partake of a variety of treats. To my disappointment, none of the mentioned treats claimed to be cookies. I did a little research, decided most people thought a butter cookie was good enough, gave into my inner laziness and smushed together a few recipes to develop this concoction:

Butterbeer Cookie Sandwiches

These cookies are so decadent that you'll feel like you had to sneak out to Hogsmeade to get them and it was totally worth it.

Cookie Ingredients:
1 stick butter, softened
1/4 c shortening
2 eggs (I used extra large to make super soft cookies.)
1/2 tsp vanilla extract
1 box golden butter cake mix

Filling Ingredients:
4 tbsp butter, softened
1/4 c butterscotch ice cream topping
3-3 3/4 c powdered sugar
4-5 tbsp milk

1. Preheat oven to 350 degrees.
2. Cream together stick of butter and shortening until fluffy.
3. Add eggs, one at a time.
4. Add vanilla extract until combined.
5. Mix in cake mix until fully incorporated.
6. Scoop out cookies onto ungreased cookie sheet.  (I made 32 smaller cookies.)
7. Bake for 8-10 minutes until middles are set.
8. Allow to cool.
9. When cookies have had a chance to cool, beat remaining 4 tablespoons of butter until creamy.
10. Add ice cream topping and beat until uniform in color.
11. Add powdered sugar and milk, alternating until a fluffy frosting forms. My frosting ended up being a shade darker than the cookies.
12. Spread half of the cookies with filling and make sandwiches using the remaining cookies.
13. Place in fridge to let filling set and keep the cookies fresh.
14. Eat and enter the castle via a secret passage...if you dare.

[REVIEW] [RECIPE] Bones to Ashes

For the first book of the cookie bookie, I selected Bones to Ashes by Kathy Reichs. With "bones" in the title, I figured it passed the requirements for an October read. Luckily, a major theme of the book centered around a "ghost" from Temperance's past returning to reveal secrets.

Having read a few other books in this series, I was prepared for a completely different character than the one seen on Fox's Bones. If you choose to read the novels, treat them like an alternate universe. The literary Temperance possesses more warmth than our favorite television forensic anthropologist. Completely different characters surround her, particularly since she works in Quebec part of the year. This novel centers around numerous bodies that find their way to her attention. Though they are not all connected, some of the less-emphasized cases lead to information that solves the major case.

Since I majored in French (big shocking reveal), I also found amusement in reading through the lengthy bits of French she throws into her novels and then comparing them to the definitions and explanations that follow. She also shares information she came across during her research that sounds a little like history class but ultimately leads to a well-developed story. I don't want to say more since spoilers irritate me when I am about to embark on reading a mystery novel, so I shall move on to what's truly important:

Cookies!

As I started reading this novel, my mind reminded me of a delicious cookie bar I made once upon a time. These bars hail from Canada though not Quebec itself and they are quite addictive, so I figured I would go ahead and spoil myself. You should spoil yourself, too, but don't blame me when you end up in rehab.

NANAIMO BARS

Bottom Layer:
1/2 cup unsalted butter, room temperature
1/4 cup granulated white sugar
1/3 cup unsweetened cocoa powder
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 cups graham cracker crumbs
1 cup sweetened or unsweetened coconut (shredded or flaked)
1/2 cup walnuts or pecans

Middle Layer:
1/4 cup unsalted butter, room temperature
2 - 3 tablespoons milk or cream
2 tablespoons vanilla pudding powder
1/2 teaspoon vanilla extract
2 cups powdered sugar

Top Layer:
4 ounces semisweet chocolate
1 tablespoon unsalted butter

Bottom Layer
1. Grease 9X9 inch baking dish.
2. Process coconut and walnuts or pecans in food processor until they are coarsely chopped. Mix with graham cracker crumbs. (If you are starting with whole graham crackers, this is a convenient way to crush them, too, but you might want to measure as you crush so you don't end up with too much dry concoction.)
3. Melt butter over low heat. When melted, add sugar and cocoa powder. Mix until combined.
4. Slowly whisk in egg until the mixture begins to thicken, 1 to 2 minutes. It is important to give the egg time to cook since these are no bake cookie bars.
5. Add vanilla and stir.
6. Add graham cracker mixture and stir until combined.
7. Press into the bottom of pan.

Middle Layer
8. Beat butter until smooth and creamy.
9. Beat in milk, pudding powder, vanilla extract, and powdered sugar until combined.
10. If the mixture remains too thick to spread, add a little more milk.
11. Spread over the bottom layer.
12. Let chill for 30 minutes.

Top Layer
13. Heat chocolate and butter in microwave safe dish for 30 seconds. Stir. Heat another 30 seconds if necessary. (If you use chocolate chips, use an unopened bag. Chips from an opened bag can have moisture in them that makes them uncooperative.)
14. Spread over the middle layer.
15. Chill for about 10 minutes.
16. Cut into small delicious squares.
17. Eat.
18. Enjoy.
19. Share with friends so you'll have someone to party with in rehab.