Christmas is this weekend! Whoa.
Have I told you that I work in a shopping mall? Well, I do.
While I’m going to school I work in a bookstore so that I can pay for college, but it’s more than that. I really like the people I work with, I like talking to customers about books AND I get a mad discount. So things are
During the holiday season going to work is not so fun. Customers can be angry, rude, and simply mean! If we don’t have a book they are looking for many of them freak out. Here is some stuff I hear on a daily basis:
Customer: “Five cents for a bag? I donate to enough charities and don’t need to donate to yours”.
My thoughts: I don’t care.
Customer: “Why the hell are you selling books at the Canadian price when the American dollar is at par”?
My thoughts: I don’t make the prices, the publishers do.
Customer: “I’m looking for a book. It’s blue”.
My thoughts: ?
Customer: “I ordered that book a week ago and now it won’t make it for Christmas? I need it NOW”.
My thoughts: Stop last minute shopping.
There are nice customers too. There always are, and of course they usually out number the crazy ones. But it’s the crazy ones that I remember because they’re so ridiculous! People just need to relax. Sit down, have a coffee, and breathe.
And you know? Have a Nanaimo bar.
I love these nanaimo bars and make them every year for Christmas gifts. They are a true Canadian classic with a chocolaty graham cracker crust, creamy custard filling and chocolate ganache. I hope you enjoy these as much as we do!
- 1/2 cup unsalted butter
- 1/4 cup brown sugar
- 3 tbsp cocoa powder
- 1 large egg
- 2 cups graham cracker crumbs
- 1 cup shredded coconut
- 1/2 cup chopped walnuts
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup heavy cream
- 2 tbsp custard powder
- 1/3 cup semisweet chocolate chips
- 1/4 cup unsalted butter
- Prepare an 8x8-inch pan by covering it with foil and greasing it with butter. Using a double broiler or the microwave, melt together the butter, brown sugar, and cocoa powder. Beat the egg, and quickly whisk it into the hot chocolate mixture to avoid scrambled eggs. Mix in the graham cracker crumbs, coconut, and walnuts. Press the crust into your prepared pan. Put the crust into the fridge to chill for at least half an hour.
- For the filling, cream together the powdered sugar, butter, and custard powder. Add the cream slowly, and beat until light and fluffy, about 3 minutes. Spread the cream layer evenly over the crust and put back in the fridge for at least another half hour.
- After the custard has chilled, melt together the butter and chocolate (either a double boiler or microwave) and pour over the chilled cream layer. Put the pan back in the fridge for it to set up.
- Cut into small squares (since they are really rich) and keep in the fridge until ready to serve.
- Recipe adapted from Baked Bree