Comments on: Nanaimo Bars Deconstructed

By: lo

lo — Thu, 11 Mar 2010 23:16:12 +0000

Wow, Kelly. I’ve been meaning to make regular old nanaimo bars… but yours look absolutely stellar. Has me thinking about a little bit of deconstruction in my kitchen!

Oh, and I’ve heard that you should use non-homogenized milk (if you can find it) for the marscapone. Makes a huge difference in the texture of the finished product!
.-= lo´s last blog ..Eat Down the Street =-.

By: Laura

Laura — Wed, 10 Mar 2010 14:59:04 +0000

I hope you keep looking for cream that is not ultra pasteurized because the mascarpone is so tasty. I missed the cannoli challenge too, and posted late twice. What can I say, we are all so busy. I know that it is all about planning though, and since the challenge is published a month ahead I am now trying to plan it so I make it in three days or so, so I can actually finish it and take pictures.

I hope to see your challenge on the 27th!

By: Lauren

Lauren — Wed, 10 Mar 2010 05:07:17 +0000

Kelly, that is the sweetest thing =D. I'm honoured that you made my challenge even when pinched for time. They look amazing! .-= Lauren´s last blog ..Cornflake Marshmallow Lace Cookies =-.

By: El

El — Tue, 09 Mar 2010 19:12:43 +0000

I’ve never heard of them but they look delicious! Great photos too.

By: grace

grace — Mon, 08 Mar 2010 20:26:57 +0000

hey, at least you signed up and did some of the challenges–i’m still an undaring baker. i like the end result of your work, kelly, whether it’s perfect or just almost perfect.
.-= grace´s last blog ..double dose =-.

By: Erin @ www.makingmemorieswithyourkids.blogspot.com

Erin @ www.makingmemorieswithyourkids.blogspot.com — Mon, 08 Mar 2010 19:08:01 +0000

These look delicious! I love nanaimo bars and used to get them every time I was up in Whistler, Canada. I can’t wait to try this recipe!