HAPPY CANADA DAY! Canada is celebrating it’s annual national pride holiday, and as a newly annointed permanent resident, it is only proper that I fully immerse myself in the festivities. And Kate and William are in Ottawa today too, so really it’s the best Canada Day ever.
The Legislature grounds were absolutely packed with people and things going on. There was a gun (or canon more like) salute which got every small child in the vicinity crying their eyes out. We got to look inside the legislature building though which was rather cool!
And good thing the Queen oversees proceedings otherwise there would obviously be complete chaos.
My favourite part was the display of antique cars from the beginning of the 20th century, the 50s chevy is so darn cool.
Great stuff! And here’s a recipe that has absolutely NOTHING to do with Canada but is very very very tasty! Enjoy!
Seven Layer Bars
Yield: 18 bars
- 1 cup sweetened flaked coconut
- 8 tablespoons (1 stick) unsalted butter
- 9 graham crackers (5 ounces), crushed
- 1 cup finely chopped walnuts
- 1 cup semisweet chocolate chips
- ½ cup white chocolate chips
- ½ cup butterscotch chips
- 1 (14-ounce) can sweetened condensed milk
1. Adjust an oven rack to the lower-middle position and preheat to 350°F. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
2. Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it – coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.
3. Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.
4. In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.
5. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
6. Remove the bars fromthe pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.