mmm I'm jealous!!! I really want some nanaimo bars but I don't have any unsalted butter :C<br>You're welcome! I'll post more when I think of em

Hahaha -currently eats Nanaimo squares-<br /> <br /> I love that recipe K. (Brownies) tomorrow I will give it a go and tell you how it goes, it looks amazing! &lt;3

<b><u>Quick & Easy Chocolate Brownies - Ingredients:</u></b><br>- 250g chocolate pieces (<i>I used semi-sweet chocolate chips</i>)<br>- 250g unsalted butter<br>- 1 cup brown sugar<br>- 1 teaspoon vanilla extract<br>- 3 beaten eggs<br>- 3/4 cup plain (<i>All-Purpose</i>) flour<br>- 1/4 cup self-raising flour (<i>If you don't have self-raising flour, you can substitute it with 1tsp baking powder for every cup of flour</i>)<br><br><b><u>Directions:</u></b><br>- Preheat oven to 340*F/170*C<br>- Melt butter in a saucepan on a low heat, then add chocolate.<br>- Stir and allow it all to melt until it's nice and smooth<br>- Add brown sugar and stir it in well<br>- Remove from heat and add vanilla extract, flour and self-raising flour/baking powder. Gently stir it all together.<br>- Add eggs and mix together well.<br>- Line 9in x 11in baking pan with a baking sheet or spray with vegetable spray, pour batter into pan.<br>- Put into oven for 40 minutes<br>- When brownies are done, put on the counter to cool completely, cover it in cling-wrap and put in the fridge for an hour, then serve.

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mmmm they are my all time fave dessert :)<br>A tip to cutting them without breaking the chocolate uneven is to score it with a sharp knife before cutting through

Nanaimo Bars! I love these so hard, gonna steal that recipe.

This is my faaave Canadian recipe.<br><br><u><b>Nanaimo Bars Ingredients:</b></u><br><br><b>Bottom Layer:</b><br>- 1/2 cup (113g) unsalted butter, room temp<br>-1/4 cup (50g) granulated white sugar<br>- 1/3 cup (30g) unsweetened cocoa powder<br>- 1 large egg, lightly beaten<br>- 1 teaspoon vanilla extract<br>- 2 cups (200g) graham cracker crumbs<br>- 1 cup (65g) sweetened or unsweetened coconut (shredded or flaked)<br>- 1/2 cup (50g) walnuts or pecans, coarsely chopped [<i>optional. I didn't include these in mine</i>]<br><br><b>Middle Layer:</b><br>- 1/4 cup (56g) unsalted butter, room temperature<br>- 2 - 3 tablespoons milk<br>- 2 tablespoons (20g) vanilla custard powder or vanilla pudding powder<br>- 1/2 teaspoon vanilla extract<br>- 2 cups (230g) powdered sugar (confectioners or icing) sugar<br><br><b>Top Layer:</b><br>- 4 ounces (120g) semisweet chocolate<br>-1 tablespoon (14g) unsalted butter<br><br><b><u>Directions:</u></b><br>- Butter or spray a 9 x 9 inch (23 x 23 cm) pan with a non stick vegetable spray.<br><br><b>Bottom Layer:</b><br>- In a saucepan over low heat, melt the butter. Remove from heat and stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly onto the bottom of the prepared pan. Cover with plastic wrap and refrigerate until firm (about an hour).<br><br><b>Middle Layer:</b> In your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the remaining ingredients and beat until the mixture is smooth. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes)<br><br><b>Top Layer:</b> Chop the chocolate into small pieces.<i>[I actually used semi-sweet chocolate chips instead]</i> Then, in a heatproof bowl, over a saucepan of simmering water, melt the chocolate and butter. Spread the melted chocolate evenly over the filling and refrigerate for about 10 minutes or just until the chocolate has set. Using a sharp knife, cut into squares.<br><br><b>EDIT:</b> After the chocolate had set, I decided it wasn't a thick enough layer so I melted another 4oz/120g of chocolate, 1tbsp/14g of butter and put it on and re-refridgerated it. It came out perfectly.<br>Here is what they should look like: <a href=http://www.triporati.com/blog/wp-content/uploads/2008/09/nanaimobar400.jpg rel=nofollow>[LINK]</a>

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So, this is something I have a photo of:<br /> <br /> <a href="http://img832.imageshack.us/img832/894/img0498k.jpg">Click for picture!!</a><br /> <br /> A variation on Souvlaki:<br /> <br /> Pork (Tenderloin or boneless chops, fat trimmed)<br /> Two Lemons<br /> 3-5 cloves garlic<br /> 1/4ish c Olive Oil<br /> 1/4ish c Soy Sauce<br /> Oregano, thyme and pepper to taste.<br /> <br /> Cut the pork into small hunks, throw in a bag or bowl with lemon juice and the leftover halves, crushed garlic, oil, soy and spices. Marinate 4-12 hours. Throw onto skewers and grill. Enjoy.<br /> <br /> I add green peppers and onions to my skewers and serve with couscous or rice pilaf, but that's my preference.

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Simple Simmered Chicken<br /> <br /> Boneless skinless chicken breast<br /> Garlic Salt<br /> Season Salt<br /> Olive Oil<br /> Water<br /> <br /> <b>Warning:</b> This is a Shinobu Kitchen Concoction; meaning random spices were tossed into the pot/pan to make this. You can add or subtract anything you don't like, but it will change the taste<br /> <br /> Rinse the chicken before placing it in a shallow pan. Cover lightly in oil; only enough to coat the pan bottom thinly and the chicken slightly. Sprinkle the spices over the chicken and add a small bit of water to the pan to prevent frying/burning. Cover and allow chicken to simmer lightly until it obtains a slight golden mark on the bottom (Usually 10 minutes depending on the stove setting; don't try to cook it on high or the flavors won't cook in and you run the risk of burning the chicken)<br /> <br /> I usually will add a side of plain white rice and steamed string beans to this to make a full, healthy meal :D

<i><b><a href="http://www.bonappetit.com/images/dishes/dish/dire_chocolatecake_v.jpg">La Bete Noire</a></b></i><br /> <br /> <b>Cake</b> <br /> 1 cup water <br /> 3/4 cup sugar <br /> <br /> 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced <br /> 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped <br /> 6 large eggs <br /> <br /> <b>Ganache</b><br /> 1 cup heavy whipping cream <br /> 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped <br /> <br /> Lightly sweetened whipped cream <br /> <br /> <br /> <b>Directions</b><br /> <i>For cake:</i><br /> Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat. <br /> <br /> Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. <br /> <br /> Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan. <br /> <br /> <i>For ganache:</i><br /> Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated. <br /> <br /> Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream. <br /> <br /> <br /> <b>Additional Notes:</b><br /><br /> <li> If you use baker's chocolate, it can run slightly pricey, <i>but its worth it</i>.<br /> <li>This cake is extremely rich so the slices should run on the smaller side.<br />

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Zucchini Bread<br /> <br /> 3 eggs<br /> 1 c Oil<br /> 2 c Sugar<br /> 1 tsp Salt<br /> 1 tsp Baking Soda<br /> 1 Tbsp and 1 tsp Cinnamon<br /> 3 Tbsp Vanilla<br /> ½ c Chopped Walnuts [Optional]<br /> 2 c Grated Zucchini<br /> 3 c Flour<br /> ½ tsp Baking Powder<br /> 1 tsp Allspice<br /> 1 tsp Ground Cloves<br /> <br /> Beat eggs until fluffy. Add oil and sugar, mix well. Add grated zucchini, mix well. Add flour, baking powder, salt, baking soda, baking powder, cloves, cinnamon, allspice, vanilla and nuts. Mix.<br /> Bake at 325º for 1 hour in bread pans. Makes two loaves.<br />