Serious Eats - seriouseats.com

I'm from Nanaimo & I remember my Nana teaching me how to make Nanaimo Bars wayyy back when I was a tyke. It's a rare day when I make these, they're just too sweet for me but a nice reminder of home.

This version just cracks me up. I never even tasted candy corn until I moved to the US a few years ago. Yuck!

I've been longing for a proper Nanaimo Bar for years since I left Canada - I'm not actually from Nanaimo, but close enough for people to take the institution very seriously.

I brought these in to work today and they disappeared instantly. Even the people who were grossed out by the idea (melted candy corn? a what bar?) had to admit that they were fantastically tasty.

This is the only variation I will accept on the holy Nanaimo, but it's one I will defend to the death.

roasted chicken, roasted squashes (butternut and acorn with plenty of extra to make butternut squash soup w/quinoa), green beans, and brown rice

Bakerella has a ton of different shapes and decorations of her "cake pops". They are really cute and would sell well.
www.bakerella.com

I like the spanokopita idea too.

Or pasties, empanadas, burek, mushroom tarts, gougeres, savory cheese-onion stuffed breads, calzones and especially at this time of the year-- tourti're (French-Canadian meat pies mmm-mmm...)

We had split pea and ham soup, which was so comforting for last night's rainy weather.

Guys, you all act like a pack of wolves! So many negative people! You find something to trash and take it to a whole new level! This is a cake......a cake for crying out loud. It's 9" x 13"...........that's not 8"x8".........think about the ratios. Many recipes have that much sugar & butter and even chocolate in them. But you all get on board the "trash the cook" train like Jim Jones followers. I don't use many Paula Deen recipes either, but obviously, she's become an icon due to all her fans. Too bad no one cares what you think or want your recipes, the Lady is rich and you aren't........infact, when she reads mean comments like some of yours, she laughs all the way to her Savannah bank! You're probably sitting there adding your 2 cents while eating takeout burgers with 1500 calories half of which is fat, large sizing your spuds, and washing it down with a tall shake! Food snobs you are!

I've made this twice - once last year, with a whole year to recover, then again this past weekend. My family is over the moon with this recipe, but I will admit the cake layer is truly too sweet for adult tastes.

The pumpkin layer is delicious, light and creamy, but if you serve small pieces you can get away with it. (unless you go back for more.)

What I really loved was the following two Google Ads between the recipe and the comments:

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Hee hee pretty context-sensitive! Google knows you'll need these!

@susanova: Ooh, I've never split up the batter like that but that sounds like a reasonable amount of time. Report back!

I love ravioli with a pumpkin cream sauce. Great fall comfort food!

Pumpkin Gooey Butter Cake. A few years ago, we had a two pumpkin desserts at our Thanksgiving dinner -- a pumpkin pie a la Mom, and a pumpkin gooey butter cake made by my daughter. The Pumpkin Gooey Butter Cake one hands down. It is decadent, but it is Holiday-worthy!