Maple and Walnut Nanaimo Bars (Daring Bakers)
January 27, 2010 at 2:17 pm 132 comments
Lately, I’ve been in a writing rut.
I’ve been in food ruts where I made the same types of desserts over and over, and I’ve had weeks where inspiration simply escaped me. I’ve had photography ruts, too, where every post would somehow have the same style of photographs. I think every food blogger has those moments where you long to shoot images of vintage cars, textured bark or copper kettles, anything but another cookie.
These days, I haven’t had any recent baking disasters and my photography can only improve. But I’ve never experienced a writing rut before, and even stringing those two words together makes my heart ache like a bruised peach. I can’t describe how stifling and disheartening it feels to have nothing to say. I have never felt speechless before, and it makes me feel cloudless and empty.
I tried to pinpoint where it started, and I think I know. Last month the blog received more attention than usual and got some national exposure. I was out of town the week that it happened, and when I came home, I was startled by the sudden spike in subscriptions and Facebook friend requests. All my numbers had gone up, thirty times my usual number of hits, and more comments than I could read in an hour.
At first, I was exhilarated. I couldn’t wait to post again, and I was so touched that 17 and Baking meant something to so many new people. But as I started sifting through the comments, I encountered something I’d never expected to read on my site – wisps of negativity that deflated any of my short-lived joy.
I’ve never received disparaging comments before. I mean, it’s one thing when a recipe doesn’t work out for somebody or when I’ve made a silly mistake on my post. But amongst the flood of new comments were little pebbles of cruelty, a silt of snide comments and offhand criticisms. I knew those people shouldn’t matter. I knew nobody with a dream or a zest for life would write “Who cares?” on a 17 year old’s blog.
But honestly? I’m not kidding anyone, especially not myself. Those comments did matter to me.
I remember for the first time, dreading my next post. Although only a tiny percentage of comments from the recent exposure had been discouraging, the damage was done. I considered writing about my hesitations and reservations, or about how I found the strength to move on. But nothing I wrote rang true, and ultimately, I didn’t want to display my disappointment and tarnished confidence to the world. That isn’t the kind of person I am.
I wrote a lighthearted post instead, and kept my feelings to myself for once. And somehow, inexplicably, I lost my voice for a few weeks. I was unsatisfied with everything I wrote, and I finally had the last straw when I rewrote last week’s post four times before posting, and still was unhappy with the result. I wanted to find my passion again.
Passion, not flour or sugar, is the life of this blog. I refuse to let it wilt, because this blog has truly had a tangible impact on my life. I can feel it stirring in the back of my mind when I’m home alone, making hot chocolate and trying to find matching socks. I feel it pulsing through my veins when I walk to class, wet leaves still clinging to my boots. And I feel it most of all in my heart when I read your comments and emails, because nothing makes me as happy and enriches my life as much as your words.
Last week I discovered that I was nominated in the category of “Best Weblog By a Teen” in the 10th annual Weblog Awards, and it lifted my spirits in an unbelievable way. I felt like I was made out of thin air, or quite possibly liquid sunshine. I’m so honored and thrilled to be part of this year’s nominations!
Browsing this year’s nominees has also shown me plenty of great sites I wouldn’t have found on my own. None of the other teen nominees are specifically food bloggers, but their interests range from current issues to fashion to daily ponderings. I definitely encourage you to check out this year’s weblogs and maybe even vote for 17 and Baking! [2/28/10 Update: You might like to know that I won. :) ]
I finally feel like I have found my voice again with this post. The words came out easily once more, like the dusk I’ve been swept in has finally dissipated. When I finished writing this post and read it over in a final edit, I felt a deep satisfaction that I’d nearly forgotten.
I don’t know if it’s the nomination, the passing of time, or the fact that this month’s Daring Bakers challenge was pleasantly easy. All I know is that I am bursting with metaphors and adjectives, I have so much that I want to say and so much I want to learn. I’m so lucky to know where my passions are and to have the means to pursue them with everything I have, and I can’t help but look forward to February with a considerably lighter heart.
The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and http://www.nanaimo.ca.
Here in Washington state we don’t get nanaimo bars, or at least I’ve never seen one. I’ve seen them on Tastespotting and thought they looked good, so I was excited to see that they were this month’s challenge. Unfortunately, I can’t say that I liked them. I have a sweet tooth, but even without the maple flavoring, these were tooth achingly sweet. They were also much too rich in the way that an overly buttery buttercream is too rich.
Nanaimo bars have three layers – chocolate on top, a middle buttercream layer, and a cocoa-coconut bottom layer made with graham crackers. For the chocolate layer, I used some unsweetened chocolate to tWe were encouraged to make gluten-free graham crackers for the challenge, but I didn’t have the ingredients on hand and made the original recipe instead. It just so happens I’ve made this exact graham cracker recipe before for my Autumn S’mores, so I’ll give the gluten-free version below.
Gluten-Free Graham Wafers
Adapted from 101.cookbooks
Makes about 10 large graham crackers (more than that for me)
1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour
1/2 cup (65 g) (2.3 ounces) Sorghum Flour
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
3/4 teaspoon (4 mL) Kosher Salt
7 tablespoons (100 g) (3 ½ ounces) Cold Unsalted Butter (Cut into 1-inch cubes)
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract
In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. [To make things easier on myself, since the bars just need crumbs, I used a cookie cutter to quickly cut out stars.] Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
Bake for 25 minutes [more like 12], until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
To make crumbs: When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.
Maple and Walnut Nanaimo Bars
Makes an 8×8 Pan
Bottom Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs
1/2 cup (55 g) (1.9 ounces) Walnuts (Finely chopped)
1 cup (130 g) (4.5 ounces) Coconut (Shredded)
Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
Maple “Buttercream” Middle Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s, or Vanilla pudding mix)
2 cups (254 g) (8.9 ounces) Icing (Powdered) Sugar
2 teaspoons (10 mL) Maple Syrup
1/4 teaspoon Vanilla Extract
Dash of cinnamon
Cream butter, cream, custard powder, icing sugar, maple syrup, vanilla extract, and cinnamon together well. Beat until light in colour. Spread over bottom layer.
Chocolate Top Layer
3 ounces (87 g) Semi-sweet chocolate
1 ounce (29 g) Unsweetened (Baker’s) chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter
Melt chocolate and butter over low heat. Let cool to room temperature. When cooled, but still liquid, spread over the top of the bars.
Printer Friendly Version – Maple and Walnut Nanaimo Bars
Entry filed under: Bars/Brownies, Daring Bakers. Tags: bars, buttery, chocolate, coconut, Daring Bakers, nuts, walnuts.
132 Comments Add your own
Leave a Reply
Trackback this post | Subscribe to the comments via RSS Feed
Become a 
Follow me on 
1.
Elissa's Dad | January 27, 2010 at 2:52 pm
I adore watching you grow, mature and become the person you are. Remember to follow that voice inside you, reflect on it. You know the path to take to live the kind of life you want and what you want to pursue.
This may be one of my favorite posts, some of the others have looked back and talked about our love and life and times together. I am touched by your reflections but this one tells me how you can also look forward. I am proud of you always.
As I have always said, challenge what you know and what you do. You can only grow and develop and understand yourself when you push outside you comfort zone. I love watching you….
2.
Katy | January 27, 2010 at 2:57 pm
I’m sorry to hear that some people wrote hurtful things. Some people are just plain mean. I’m quite glad to hear that you got over your writer’s block, and kudos on keeping your passion. I know I’ve said it before, but you’ve done some amazing things on here (and off, I’m sure). Keep up the great work, and try not to let those mean-spirited people get you down!
-Katy
:)
3.
mary | January 27, 2010 at 3:05 pm
This is my first time visiting your blog, and I thought your post was lovely: very heartfelt and interspersed with great photos too! It’s too bad that some felt the need to disparage your work, but you were right to move on and continue doing your good work.
Sorry that you didn’t love the Nanaimo bars, but they do look lovely! I really enjoyed the graham crackers and will definitely be making those again.
4.
Kate | January 27, 2010 at 3:08 pm
I just found your blog recently, and I think it’s great. It’s one of my favorite baking blogs even. Keep your head up and keep showing us great recipes to try!
5.
Emma @ Poires au Chocolat | January 27, 2010 at 3:40 pm
I’m so glad you managed to find your voice again. It’s so sad that people found it in themselves to be mean. Your blog is truly wonderful – it brightens my day when I see you’ve posted.
I have to admit they’re some of the prettiest nanaimos I’ve seen so far – I love the walnuts on top.
6.
Iryna | January 27, 2010 at 3:40 pm
Fun Fact: Did you know NASA’s aerogel is the solid with the lightest density on earth? It’s made of 99.8% of gel.
(I know that’s really random but when you wrote “I felt like I was made out of thin air” that just really reminded me of that.)
I’m so happy you’ve found your voice once again!! :)
7.
Iryna | January 27, 2010 at 3:41 pm
Ooops. I mean the gel is made of 99.8% air not gel!!
8.
Yumi | January 27, 2010 at 3:48 pm
Don’t let the haters get you down, Elissa. You and the rest of the world know that they’re just sad people with unresolved issues, who are too immature to overcome them the way you do. I’m sure your supporters will defend you!
9.
Teresa | January 27, 2010 at 3:53 pm
I just found your blog this week, and I’m so very impressed. Please don’t let a few negative comments get you down. Your photography is beautiful and your baking inspirational. I can’t even get my head around the fact that you’re only 17. Your writing is very polished. My daughter is begging me to make your chrysanthemum cupcakes. I’ll be checking back frequently.
10.
RC | January 27, 2010 at 4:01 pm
I just found your blog today through the Webby’s contest. Out of all the teen blogs, yours speaks to me the most. Funny since I’m a 40 year old mother of 2 almost teens. How disheartening to hear that there were negative comments, even if it was a few. There is the old adage, “if you don’t have something nice to say, don’t say anything at all”. I subscribe to that but there are plenty of nasty people on the internet that hide behind the anonymity of computer screen. Don’t let it get you down. For every negative comment, there are plenty of people that enjoy your blog. Hopefully their comments will buoy you when you are feeling down. I can only hope that my children have the ambition that you do. :-)
11.
tianne | January 27, 2010 at 4:08 pm
mmm maple walnut. how canadian! i’m a BC-er so these are close to my heart.
12.
Angela | January 27, 2010 at 4:09 pm
Mean comments can really do a lot of damage. I recently stopped blogging for a couple of months having let some thoughtless remarks get to me. But your blog is wonderful and those comments must be coming from jealous readers! I voted, by the way :-) xxx
PS Is it wrong to eat Nanaimo Bars for breakfast?
13.
Diane Watkins | January 27, 2010 at 4:26 pm
I found your blog through the contest, and I have to say that you deserve to win. Not just in the teen category, but you stand out as a food blog as well. I will be back often to read and taste your offerings.
Don’t let the negativity get you down. I know it is hard. Whenever I have a negative comment or review it just makes me want to quit and avoid writing. You just have to realize that there are a lot of negative people out there who probably couldn’t string together a sentence, but they feel qualified to criticize others. It really is their problem. Your work is wonderful.
14.
Mary | January 27, 2010 at 4:27 pm
Don’t EVER let people get you down! You are so well-spoken, interesting, passionate and light-hearted. It hurts me to think that careless people could bring you down like that! Seriously, you can’t please every one, and there are certainly some people you’d rather not please! Just remember who you are, what you love and those that love you :)
15.
Basht | January 27, 2010 at 4:28 pm
Well they turned out lovely and look really good.
I know that it’s easier said then done but you have to accept the comments and just let them go, because as much as it hurts you need to remember that there are lots of us who think you’re great and incredibly talented.
16.
pragmaticattic | January 27, 2010 at 4:43 pm
Lovely pictures and I really like the idea of walnuts and maple syrup with nanaimo bars.
17.
Jennifer | January 27, 2010 at 4:44 pm
If it makes you feel better, I think your writing is always wonderful. It’s hard to write, to find your written voice and you’ve done a beautiful job. I can’t write half as well as you and I’m almost twice your age. You have a gift; and no negative comments can take it away from you. I voted for your blog. Good luck and congrats!
18.
Stephanie | January 27, 2010 at 4:57 pm
I know you didn’t write this blog to garner sympathy or guilt people into kind compliments. You wrote it because it is the stuff that has been gnawing at your insides and you needed to make sense of it. That is what writers, artists, do and what I am constantly telling the students in my classes. Thank you for doing this — one of my mantras is “Writing is an act of courage” and you have lived that. And thank you for bringing beauty and insight to my day whenever you post. I am a terrible cook and can almost guarantee I will never cook anything you put on your blog, but it continues to touch my life in very tangible ways.
19.
breadetbutter | January 27, 2010 at 5:01 pm
Discovered your blog through the bloggies nomination – and I love it already. Am sorry to hear about the negative comments, but rest assured for every negative commenter, there are a thousand others who will leap to your defense. :)
Keep up the good work, and good luck with the bloggies! x
20.
Kelly | January 27, 2010 at 5:06 pm
congrats on your blog award! i have celiac and want to try these although i am not big on super sweet either but they look delish!!
21.
Tracey | January 27, 2010 at 5:27 pm
I just wanted to let you know your blog is absolutely wonderful! You are an extremely talented baker and writer. You are so inspiring!
22.
Jan | January 27, 2010 at 5:36 pm
I made namaino bars for the first time this week! We’re on the same baking wavelength. My recipe was adapted from closetcooking.com. I added peanut butter to the middle layer. Ignore the meanies…or pity them.
23.
Thyme | January 27, 2010 at 5:53 pm
I’ve been a lurker for about three days, ever since I saw that you were nominated for your award. (Congratulations, by the way!) I’m actually a lurker on a lot of food blogs, but I recently started my own. I’m not telling you this so you’ll know about me, but so you’ll know that I started my own blog the night I read yours. I was so impressed with your recipes, your writing style, and your photography that I was suddenly invigorated with my own confidence. Your blog made me want to participate in the online food community, experiment in my own kitchen more, and put myself out there. Thanks, and don’t let the few negative comments get you down! You are great :)
24.
Jodi | January 27, 2010 at 6:02 pm
Jealousy makes people mean. It’s difficult to not let it affect your life, but it is inevitable. I think you’re amazing and are definitely going places. I really hope that the positive remarks will stick with you longer than the lamesauce people who can’t keep their snide comments to themselves. Keep on keeping on little one.
25.
K | January 27, 2010 at 6:20 pm
You certainly have my vote. . Amazing photo’s and writing once again.
26.
Catherine | January 27, 2010 at 6:30 pm
Dear 17 and Baking,
First off Id like to say thank you for your blog, every aspect of it. I am a new reader and have in fact found you by way of your recent national exposure. I like to quietly classify myself as a writer and understand your ruts, having of course experienced some myself, and can I just say that even when you are writing about ruts you are so poetic and fun to read. To have such a talent that you can share with others such as myself, a 24 year old wife and mother to two, where your inspiration makes my home a happier place after my attempts to recreate your masterpieces. Thank you for sharing yourself, the good and the bad with us. Its simply inspiring.
Newly Addicted Reader,
Cat
27.
Tonic | January 27, 2010 at 7:44 pm
I’m glad you bounced back and overcame your block. You continue to amaze and inspire me both in your writing and photography, not just your amazing talent for baking! Keep up the great work!
28.
linda | January 27, 2010 at 7:49 pm
you are an incredible young woman & have displayed to us (through your words) that you are wise beyond your years.
i *love* when your dad comments…he is a wise man with very profound words…
“let us be grateful to people who make us happy: they are the charming gardeners who make our souls blossom. ” marcel proust
29.
Jaime | January 27, 2010 at 8:50 pm
Like some people that have commented before me, I also recently stumbled upon your blog from the Weblog Awards page. It saddens me that people tried, and for a short while, discouraged you from doing what you love. Your blog is truly amazing. Being 32 years old I was AMAZED (and very jealous!) by your photography and your baking abilities at such a young age. You have a true gift that I wish I possessed. Your blog has really inspired me to start a blog and channel my energy through it as well. I encourage you to keep up the fantastic writing, baking and photography! Haters come and go, but your inspiration to others will stick around for a long time.
30.
Margarita | January 27, 2010 at 8:54 pm
I read some of those comments and hoped you wouldn’t take them to heart. You have a gift to reach people with your talents, don’t let anyone take that away. I, amongst many others, would miss your refreshing honesty, creativity, relationship with your parents, hardships, triumphs, joys, dreams, passion, photos, recipes,…………….your blog. Sometimes we are hurt and have setbacks, but we go on. Thank you for being a shining example of getting oneself out of a rut. Life, afterall, is good. Let’s hope others can see that too and not feel a need to be mean. :) Always a fan. <3
31.
Linda | January 27, 2010 at 9:02 pm
Shame on them for leaving disparaging remarks on your blog! I am so in awe of your poise and intelligence, not to mention your cooking talent.
Please know that most of us love you. 8-)
Linda
32.
Aimee | January 27, 2010 at 9:41 pm
I’m a new visitor to your blog, but you quickly made it on to my ‘daily read’ list.
There will always be people trying to drag you down, its usually a mark of being as popular as you have become. What matters is not whether you let the comments hurt you (anyone with passion in their soul will also take hurt into their heart more easily *grin*. I know because I’m passionate too!
Don’t lose your sensitivity, but embrace it – look deeper into their criticims, if they are empty, you will not feel so bad. If they have a particular issue, you can address it and feel good about yourself.
But above all, be who you have been all along, and don’t let whispers on the wind change you. Create your own hurricanes…
You got where you are today because of who you were yesterday, keep growing towards tomorrow, but don’t forget your roots and you’ll be fine.
Oh and you have beautiful writing as well as cooking ability, which is why I love reading yours posts as WELL as looking at the scrummy pictures.
x
Aimee
33.
allisonmn | January 27, 2010 at 9:55 pm
you rock! i am glad you found your voice and i def know the feeling of being deflated as a result of criticism. we all get back on the horse and power on and i am glad you did!
34. Mocha Maple Nanaimo Bars & Homemade Graham Crackers « The Bookish Baker | January 27, 2010 at 9:58 pm
[...] usually find them too sweet. I certainly expected these to be even sweeter than usual (Elissa at 17 and Baking also went with maple flavour and wasn’t a fan), but for some reason I really liked these. [...]
35.
workingcollies | January 27, 2010 at 10:19 pm
Yay, I’m glad you’re back. I know what you mean about feeling sensitive to negative comments. Writing and sharing definitely opens you up to criticism sometimes, it takes bravery to face that. But the detractors are usually a small percentage of all who enjoy what you write, and I suppose it builds humility to deal with them gracefully, which you have done! Take care,
Michelle
36.
Preston | January 27, 2010 at 10:28 pm
Elissa, you make my day every time you post.
37.
Kim, Rambling Family Manager | January 27, 2010 at 11:30 pm
Don’t let the trolls get you down! You are totally awesome, which is why I read your blog. I don’t bake myself anymore (I used to bake cakes, but only so I had something to decorate after I took the Wilton courses, and I’ve made bread and cookies for the holidays, but not recently) so I’m not here for the recipes. I’m here because you are an amazing writer and photographer! You are just a year older than my daughter, who also loves to write, and I look forward to the posts I can share with her. (Which is all of them.)
I’m so happy to see you are overcoming the setback; the trolls only win if they keep you down. Welcome back. :)
38.
Meeta | January 28, 2010 at 12:29 am
one really needs to develop a thick skin. i’ve been blogging for four years and imagine how many negative comments one gets. i actually have a note in my about page about it and simply delete. where ever you go you will find people who are envious and jealous of what you do or what you are – you just need to stand above it – know you are GOOD!
lovely bars – i loved the crackers best of all in this month’s challenge
39.
George@CulinaryTravels | January 28, 2010 at 2:21 am
What a fabulous job. Love the idea of the maple and walnut!
40.
Juliana Morgado | January 28, 2010 at 4:46 am
You should just ignore some comments here, Elissa. Really, many of those wandering around the internet are simply as stupid as a door.
I’ve read many comments and it is clear that the outstading majority here loves you and your posts. Your recipes are wonderful. You can bet that if someone posts “Who cares?”, it’s simply because they envy you for your skills and friendly perspective.
41.
Brittany Elise | January 28, 2010 at 7:08 am
Elissa,
I get that same fear each time I hit “Publish.” Is someone going to say something nasty? What if the recipe flops? Are they going to think my writing is awful? But you know, you can’t live like that. Shake it off, honey! Some people have sour hearts.
Keep your chin up, your blog is beautiful and your writing makes me smile. The bars look delicious even though the taste doesn’t match, well done. I look forward to your next post!
Britt
42.
Valerina | January 28, 2010 at 8:17 am
While I was reading this post I had to remind myself that you are 17. This is my first visit but it won’t be my last. You are wise beyond your years and have an obvious gift when it comes to writing (and photography). As cruel as some people can be, we should use their biting words as rungs on a ladder to climb even higher and push us forward instead of back.
Your bars are lovely! I’m looking forward to seeing more of your posts and photos. :)
43.
June | January 28, 2010 at 8:18 am
Oh no oh no! =( People can be really lousy, don’t care about them k! I love your blog. I keep your recipes to use for after i have huge baking failures. They always work out perfectly and help to cheer me up. =) Love you love your blog!
44.
Gourmet Goddess | January 28, 2010 at 8:19 am
hi there , i just recently discovered your blog via another blog i was reading – love it !!! and congratulations on your nomination .
i love the chrysanthenum cupcakes – simple yet elegant .
always read comments but never fear negative ones – it just shows you how insecure the people that are writing them are with themselves .
i look forward to following your growth and developement – i personally am baking challenged – so i am inspired by all baking blogs .
cheers
GG
45.
Valérie | January 28, 2010 at 8:41 am
Oh, Elissa, I’m sorry to hear you had some uselessly harsh comments… They’re pretty rare in the food blogosphere, but I guess they do happen. Really, try not to take them to heart, it was probably a few bored people, or someone who had had a bad day – or just someone who was plain thoughtless. But the number of people who love your blog, your writing and your photographs, far outweigh those who are needlessly nasty.
I’m glad you have found your voice again, and I hope you remembre how to get it back for future obstacles.
Back to the challenge: it’s too bad you didn’t like the Nanaimo bars, but at any rate they look great! And I’m sure there are tons of people who would love to have a taste of them, no matter how sweet or rich!
46.
Lauren | January 28, 2010 at 9:04 am
I’m so sorry you’ve been having to deal with negative comments. They’re definitely not fun.
Although I’m sorry you didn’t like the Nanaimos, you did such a great job on my challenge! The maple is a wonderful addition =D.
47.
Ginger S | January 28, 2010 at 9:26 am
I just found your blog recently and am amazed at how composed of a baker you are for your age. You are also an artist as your chrysanthemum cupcakes can attest. Please don’t worry about the few posts any blogger can expect to receive that are negative. Don’t take it personally. You are fantastic!
Thank you for one of the highlights of my day- checking your blog for new ideas!
48.
Carolyn | January 28, 2010 at 9:46 am
I’ve just stumbled across your blog thanks to the awards. I love it. I think your writing and photography are great!
49.
Carolyn | January 28, 2010 at 9:47 am
Oh — and your recipes are amazing, too!
50.
~~Rhonda | January 28, 2010 at 1:33 pm
I found your blog via foodgawker. I’ve looked at recipes for these bars many times but have never made them. I think I’ll give them a whirl for a Sunday dinner we’re going to on the 7th. A good place to try out a new recipe…especially a dessert …we don’t need extra of it hanging around this kitchen.
Re: mean spirited posts, remember that constructive criticism is a good thing and mean and hurtful criticisms are reflections of rude and socially inept people. Their opinions don’t count. Keep up the good work. I’m putting you in my reader to follow.
Always have fun in the kitchen. ~~Rhonda :)
51.
Jen @ My Kitchen Addiction | January 28, 2010 at 1:48 pm
Your Nanaino Bars look beautiful. I love the walnuts on top. Your graham crackers turned out beautifully, too!
52.
Jenny | January 28, 2010 at 2:11 pm
I’ve been following your blog for a few months now, and I think you’re doing a bang-up job, not just because you’re 17 years old and you’re doing this and school and getting ready for college. Your writing (and your photograhy, cut yourself slack!) is better than most food bloggers out there, and it’s clear that you’re a thoughtful writer and a thoughtful baker/cook.
Not everyone’s going to like you, and it sucks when you see it in writing, especially when it’s directed at something you’re so passionate about. And I know it sounds empty for me to say ‘who cares’ – you’ll have to arrive at that place yourself. I’ve never met you, but I’m proud of what you do. You set a great example for other writers, food bloggers or no, and I’m lucky to call you a peer.
53.
Astrid | January 28, 2010 at 2:51 pm
You are truly talented and passionate about baking and writing, and clearly you are extremely strong, too! Good job overcoming your little writing slump. You deserve all of the recognition you are getting. And to answer the comment, “who cares?”, I do!
54.
carolyn | January 28, 2010 at 3:20 pm
you have the most beautiful photos, elissa, and i’m glad you found your voice again!
55.
Ítalo Cabral de Melo | January 28, 2010 at 3:29 pm
Hi, I’m from Brazil and I’ve been reading your blog since i saw an indication on GNT’s website. I’d really love if you could make a brazilian sweet recipe, it’s called Brigadeiro. If you’ve never heard of Brigadeiro, you can google it. I’m pretty sure you’re gonna love it and will be glad to share your experience with us.
56.
JoJo | January 28, 2010 at 7:13 pm
this is so beautifully written, and I’m so proud of you for speaking out on this event and articulating your feelings so wonderfully! miss your emails girlie. I’ve been pretty lazy. I’ll hit you up this weekend. xoxoxox
57.
Jill @ Jillicious Discoveries | January 28, 2010 at 7:16 pm
Congratulations on your nomination! I love the flavor combination of maple and walnut that you choose. They look delicious!
58.
Marian (Sweetopia) | January 28, 2010 at 7:34 pm
17 and yet so wise… I can’t even say ‘beyond your years’ if it were to compare to me, because I AM older and still grapple with what you’ve overcome today.
Does that make sense? You’re writing is definitley better too that’s for sure!
I feel like you’ve said how I’ve felt here and there with my blog… I am so passionate about it, yet I’ve allowed myself to become deflated and dejected due to a few snide comments here and there. (I even had a racial slur about my cookies!)
It’s good to remember (remind oneself), as you have, that those comments should be dismissed; to concentrate on all the good in our world.
Keep your light shining through and thank you for your post.
xo,
Marian
59.
ruric | January 28, 2010 at 9:24 pm
Coming out of lurking to show my appreciation for your work. Been hooked ever since I saw your rainbow cake on foodgawker (I think that’s where I saw it). That was amazing.
I love your posts. The photos are lovely and your writing is very thoughtful. I don’t even bake (last time was years ago) but I read your blog faithfully.
60.
Claire | January 28, 2010 at 9:39 pm
So sorry that you are experiencing such negative comments. Your writing is excellent, far superior to any 17-year old I know. Keep up the hard work and enjoy it at the same time! Your bars are just beautiful and I LOVE the cute star-shaped crackers. :-)
61.
Tania | January 28, 2010 at 10:35 pm
Beautiful.
I love you. <3
62.
Pam | January 28, 2010 at 10:58 pm
There will always be people who will try to knock you down… even if it seems for no reason at all.
They are most likely, miserable people who need to make other people miserable.
I think you are amazing!!! I just recently turned my passion for baking into a business ( a small one, but we gotta start somewhere lol ). Your “Buttercream in Bloom” truly inspired me and although mine didn’t turn out as beautiful as yours, I can’t believe that I did it.
I admire the fact that at 17, you know what your passions are and are strong enough to follow them. I look forward to watching you grow up and I will always be a loyal reader.
Thanks for sharing your life with us, Elissa <3
63.
Elaine | January 29, 2010 at 12:57 am
First, I really enjoy your blog. It’s fun to see what you bake, although I can’t attempt them myself (I live in Asia and have no oven, plus a lot of the ingredients are too expensive). And it’s fun seeing your voice evolve. As a former 17-year-old and now professional writer, it reminds me of myself a bit (and, I think you’ll enjoy seeing how your views of your writing change through time — even though some may later strike you as cringe-worthy! But that’s part of trying out your wings).
Second, yes, people can be mean and it can be discouraging. But think of it this way — they’re probably doing it because they’re jealous, mainly of your skill (with either words or baking) and the attention it’s gotten you. Not that I can do this either, but try to think of these comments as the dark side of compliments. If you weren’t good, you wouldn’t be getting them.
Third, while a blog is more like fiction since a bit more of your heart is in it than it might be in things like straight journalism, if you go on to make writing your career you’ll hear lots of tough comments on your stuff — and yes, some of it will be mean. It’s something you have to get used to. That doesn’t mean it doesn’t hurt or make you angry, but it’s something you have to learn to take in stride. It’s part of the writer’s voyage. You can’t let those voices shut you up!
64.
Victoria | January 29, 2010 at 4:25 am
Dear Elissa,
First of all, please may I adopt your daddy? I had a little tear in my eye when I read his words of support and adoration of his little girl. If you’re reading this, Elissas’ daddy, hello to you!
Secondly, as new follower of your blog (I followed a link from Joy The Baker) I genuinely felt upset for you and totally understood why you felt that way after receiving disdainful comments. I, too, would be affected, even though I know I shouldn’t be swayed by others. If I could give you one piece of advise it would be this. People who feel they need to pass their own negativity and cynicism onto such grounded people as yourself, are bitter, stuck in their own ruts which they are unable to climb out and jealous. They need to be disregarded, unless their criticism is constructive.
But, you’re one smart cookie – you don’t need me to tell you this ;-)
By the way, its people like yourself who have inspired me to start my own blog. I signed up for an account only yesterday and cannot wait for my internet connection at home to be set back up again, so I can start unleashing some of my own pent up thoughts and feelings.
I wish you everything good. You inspire me and give me hope and I thank you for that.
Victoria (UK)
P.S I too cannot believe you are just 17 :-)
65.
Ana | January 29, 2010 at 6:19 am
amazing! Beautiful !
66.
Betsy Potash | January 29, 2010 at 6:59 am
Hey,
It’s Betsy, the travel blogger from Bulgaria. Just as you were seeing those nasty comments, teenagers in Bulgaria were looking at your blog in my class and becoming inspired to keep up their blogs and improve their photos and writing. I think your blog is great, it even finally convinced me to start a cooking blog of my own based on the adventures of cooking in Bulgaria. Come see it at http://itstartedinbulgaria.blogspot.com if you’d like. I’ll probably blog my twist on your bagels there pretty soon – I’m planning to make them again tomorrow as we’ve already eaten the whole batch in no time at all!
Betsy
67.
Michelle | January 29, 2010 at 10:34 am
Oh, honey. Don’t ever let the negative comments affect you. Ignore them. There are always going to be negative people out there. Don’t give them the power to affect how you feel. You’re an amazing person and you do amazing things. It’s obvious that many people care about you. You rock. Do your thing and let the haters hate! :)
68.
Kim, Rambling Family Manager | January 29, 2010 at 3:03 pm
Hi Elissa:
I’ve already commented, but I have something to add. I was reading the other comments and ran across #55 from Ítalo Cabral de Melo, who is from Brazil and wrote about Brigadeiro. What a funny coincidence- my Brownie Girl Scouts are working on a presentation about Brazil and we needed a food item to go with it. I googled Brigadeiro and it is absolutely perfect for our project!! I am so excited and if Italo reads this comment, you’ve helped us out immensely. Not only is this a great candy that I think the girls can make easily, it’s Brazil’s national candy! Perfect, perfect, perfect.
You are bringing together people from all over! :)
69.
LinuxGirl | January 29, 2010 at 3:36 pm
I found your blog when I went to the Bloggies to vote for my favorite cycling blog, Fat Cyclist and I read your blog. I am so glad I did. You have such an eloquent way of speaking about the baking you are doing. I love to bake and cook as well and reading your blog makes me more excited to try more things. Keep it up and ignore the people who come in in passing and are negative in your comments, they’re just jealous!
70.
Jennifer | January 29, 2010 at 5:09 pm
I’ve just found your blog by way of the awards page (I voted for you, btw) and I think you are an amazing writer and photographer and even though I have yet to try any of your recipes, I’m sure they’re amazing as well. Don’t let anyone bring you down!! :)
71.
Jill | January 29, 2010 at 8:25 pm
I was on the Weblog awards site earlier tonight and I was thrilled to see that you were nominated. And I voted for you!
I’m sorry to hear about the negative comments. I hope all the positive helps to outweigh the negative. You have a lot of fans!
72.
Flavia | January 29, 2010 at 8:56 pm
You have a lovely blog. Be proud of it always because it is uniquely yours. I discovered you a few months ago through another food blog and I enjoy your writing and photography. I’ve been writing my own food blog for almost a year. It’s not quite the quality I want, but I’m working on it and trying not to get discouraged with it. Keep up your fantastic work and thanks for your inspiration!
73.
Melissa | January 29, 2010 at 9:58 pm
You are so cute! Your photography & food looks gorgeous.
I hope the negative comments are disappearing. You’re awesome, and no one should say otherwise! Even just a little negativity can ruin your whole day, week, even month.
Keep up the awesome-ness!
74.
Michelle Moore | January 29, 2010 at 10:53 pm
YUM!
75.
Jenny Tan | January 29, 2010 at 11:15 pm
As a mother of 2, I am so proud of you, young lady! Words hurts deeper than physical pain, but we need to set those aside and move on, and I am so glad you did just that. And congratulations on your nomination! :)
I totally agree — the middle layer of the bar is too heavy for my taste too! But I did enjoy the graham crackers.
All the best to you.
76.
Erika | January 30, 2010 at 4:15 am
I think your blog is great. There are always rude people that love to post mean things on blogs or other things online.Just remember for ever rude person their are more positive people out their that enjoy your blog and are cheering you on. Thanks for sharing yourself and your baking.
Erika
77.
Tess Quizon | January 30, 2010 at 5:03 am
I am not a writer so am not really good at expressing myself. But feel like I have to say something coz am more affected by this post than the previous ones. Your passion are photography, baking and writing…mine is reading. I love to read! (though am not sure if u can call it “my passion”.) Reading keeps me company on days that am really, really low. Kinda getting some inspiration or smile from someone else’s world, who unselfishly shared thru writing. Thats what I get from 17 and baking. It may not be a bad idea to process those negative comments but let those whom you affected in a very positive way help u go through it. Am I making any sense? :) Am behind u girl; we all are!!!!
78.
einav | January 30, 2010 at 7:49 am
Hey! my name is Einav and i’m 15 years old.
I allso love to bake-cakes, cookies,and sweet things. i saw in your blog what are you baking and you are so good! I admire you!
You have so much luck that you have a great mixer,cauze in my home my mixer bought before 20 years! and i all the time say to my dad “If i have good mixer i would make____” :)
Einav
79.
betchacanteatjustone | January 30, 2010 at 8:02 am
I totally voted for you!
Don’t let other people bring you down (I realize it’s easier said than done) I’m glad you found what you needed to get back to what you love!
Hugs!
Katie
80.
lavienouveau | January 30, 2010 at 9:07 am
I don’t understand how anyone could say anything mean about or to you! Your writing is so amazing – I am eternally jealous and wish I could string words together the way that you do… and then your photos! so gorgeous! Even with years and several college courses in photography under my belt I still obsess over how beautiful your images are! And I won’t even mention how you can make things that I wouldn’t even dare to try and you’re three years younger than me.
Don’t let them get you down girl – they’re just jealous… REALLY!
81.
Food-Fitness-FreshAir | January 30, 2010 at 9:35 am
This sounds delicious…and you certainly don’t seem like you’re in a photography rut right now. These photos are beautiful! I just got an SLR, so I’m enjoying looking at food blogs with good photos to help me advance my own skills.
82.
margaret13 | January 30, 2010 at 9:41 am
Wow. This is my first time visiting your blog, and that’s what I have to say. I, too, love baking, but the fact that you have the recipes, plus the pictures, plus something else is amazing. I am glad that you got over your “writing rut” (I absolutely it when I get writer’s block), and as for those jealous, insecure people who posted mean things on your blog…. that is what they are. They are insecure people who are jealous that you have accomplished something fabulous. Congratulations on getting your confidence back after what they did to you! :-)
83.
anahita | January 30, 2010 at 1:49 pm
“Flatter me, and I may not believe you.
Criticize me, and I may not like you.
Ignore me, and I may not forgive you.
Encourage me, and I will not forget you.
Love me and I may be forced to love you.”
William Arthur Ward
from a person who just discovered you a post earlier and fell deeply in a trance.
xoxoxo
84.
Leah | January 30, 2010 at 2:34 pm
I actually LOVE Nanaimo bars, and see them relatively frequently here in Seattle (but then, I’m always on the lookout for them!)
But what really really caught my eye in this post are your gorgeous (ginger? sugar?) sea star cookies. Did you use a star cutter and a fork? or how? I love love them – we spend summers on the Olympic Peninsula and see a lot of sea stars. One of my sons also LOVES all ocean creatures – I know he’d be thrilled with these cookies… Please share! :) And, I’d love to hear the story behind the cookies, because your “stories-behind” are always wonderful. As someone with health issues, I only bake for people I truly love and there’s always a “story-behind”.
Also, I totally get the fear thing. One of my favorite bloggers wrote a great recent post about the same thing. It might speak to you: http://www.finslippy.com/finslippy/2010/01/a-few-words-about-fear.html
Cheers!
85.
Elissa | January 30, 2010 at 2:51 pm
Leah – Thank you! The cookies are actually graham crackers – graham crackers go into the bottom layer of the Nanaimo bars, and part of the challenge was to make homemade graham crackers. At the end of this post you can find the recipe for the gluten-free graham crackers, or you can look up my Autumn S’mores post for the gluten-containing recipe. I used a star shaped cookie cutter and then used a fork to prick the arms. Like you, I really loved the way these crackers looked, and was thinking of making shortbread with the same design. Thanks for the link, her site is great!
86.
Ivonne | January 30, 2010 at 3:54 pm
Michelle: This is my first time visiting your blog and I just wanted to say how impressed I am. It’s beautiful and you are a lovely writer. When you’ve been blogging for awhile, you do begin to realize that unfortunately not everyone out there is a positive person. And it’s true, sometimes negative comments can affect us more than we know. But you’re a lovely, sweet person with great talent so just take that stuff in stride and know that you’re doing what’s right for you! Your nanaimo bars are gorgeous!
87.
Elissa | January 30, 2010 at 4:11 pm
Ivonne – Thank you! This is great to hear, since I’m a big fan of your blog, and I appreciate your comment :) BTW, my name is Elissa, not Michelle – she is my amazing high school photographer.
88.
Leah | January 30, 2010 at 4:59 pm
Thanks Elissa, I’ve never tried homemade graham crackers. Looks like that’s about to change!
89.
Aparna | January 30, 2010 at 8:24 pm
Your bars are looking so good. And congrats on the nomination. I voted for you a few days back.
Writer’s blok or rut happens to every blogger, I think. As for those negative comments, the only way to handle them is to ignore them!
You have an excellent bit of space out here.
90.
sholcomb | January 30, 2010 at 9:36 pm
I am so sorry that some people wrote negative comments. I am even more sorry, as a teacher, that those negative bits hurt you and caused you to doubt yourself.
I found your blog through a recommendation from another teacher friend (an English teacher), and was amazed by it. Most 17 year olds are stumbling through without a clear sense of what to do that day, let alone having such a clear passion. I was even more astounded by your wonderful writing ability.
Please do not let the “trolls” get you down. You are amazing, in every sense. Everything that I have seen on your blog looks, sounds, and reads as wonderful. Keep it up.
91.
sara | January 31, 2010 at 1:15 am
GORGEOUS! Love the walnut decoration on these…makes them look so pretty! Love the idea of using maple in the middle…an extra bit of Canada inspiration! :)
Also – sorry to hear people have been leaving negative comments – so terrible! I don’t know who has the time to read and comment on blogs they don’t like…easy enough just to click away! Anyway, sorry you’ve had to deal with this…I think your blog is awesome!!! :)
92.
Elizabeth | January 31, 2010 at 5:27 am
I love your blog and I love that you are a young and talented baker–bar none! I can’t wait to try your Hostess cupcake knockoffs, as I dislike the originals but think in theory they *should* be delicious.
People who want to spread negativity have bigger problems than your blog. Keep doing what you’re doing, and honing those amazing baking and photography skills, and only good things will follow…
93.
Kelly | January 31, 2010 at 5:27 pm
Girl, I know professional photographers and bakers who don’t turn out nearly as awesome results as you do. You should be proud of your baking, your writing, and your photography–each of them is an ability that you have perfected. I’m reading your blog from Italy right now and I am absolutely itching to try baking some (…all) of your most recent recipes!! Keep doing what you do Elissa, because you’re doing a great job.
94.
Lori in Denver | January 31, 2010 at 6:13 pm
Elissa, I am a new reader/fan and just wanted to say that I love your blog. I am so happy that I stumbled across it. Great job on your writing, baking, and photos — you’ll go far in this world, young lady! Be proud of this amazing accomplishment.
95.
Debbi | February 1, 2010 at 1:03 pm
Like all of the others who have already voiced their opinion, I can’t believe that there are so many mean-spirited people out there who are so quick to make negative comments. Please remember this when the next writer’s block comes along- You have many followers and admirers who adore you; I don’t know you personally but I feel as if I do from the lovely way you share what’s in your heart. You have a great future ahead in writing, baking, web design, or whatever else you put your heart into. I also can’t believe that your are 17, but you truly are wise beyond your years. Keep all the great recipes and beautiful photos coming our way- you are a very special and talented adult waiting to happen!
96.
Cookin' Canuck | February 1, 2010 at 4:55 pm
Well, I’d say that you have fully pushed past your writer’s block! You have more writing talent in your little finger than many bloggers could hope for in a lifetime. I know it is hard to ignore the comments of ill-meaning commenters but all I can think is that they are envious of you. Please don’t stop doing what you’re doing. I, for one, thoroughly enjoy reading each new post.
97.
Jill | February 1, 2010 at 6:06 pm
Hi Elissa — I am a stranger who is delurking to repeat what so many have already said: you have a wonderful voice on this blog, and you are a writer. You will always know that truth, and that’s a wonderful thing to carry with you as you venture forth into life. And, dang, negative remarks are the worst no matter where you encounter them, but the one thing they are good for is to help you develop thick skin. You clearly already have a thoughtful, sensible head on your shoulders, and while it’s impossible not to feel stung by negativity, you seem like someone who will grow from it. Keep your stories coming, because they are lovely!
98.
Alex | February 1, 2010 at 7:41 pm
You take beautiful pictures. And bake beautiful items. I just stumbled upon your blog but I love it! It’s already a favorite!!!
99.
Cate O'Malley | February 1, 2010 at 8:47 pm
Congrats on your amazing achievement, and I’ll just echo what others have said … don’t let a few negative comments sway you from continuing to follow your passion. Our motto is to be like a duck and let it roll off you … quack!
100.
Sunny | February 1, 2010 at 9:51 pm
Don’t be discourage by what other says. You are truly a talented baker, photographer and writer. You’re writing never fails to captivate my attention. Your words soothe and comforts the soul, keep up the good word and hold your head high.
haha nicee, 100th post :)
101.
Amy | February 2, 2010 at 6:24 am
I think you are wonderful and an inspiration to people of all ages–including me who is 22 years your elder! Continue to follow your passions, and everything else will fall into place. Keep up the amazing work!
102.
Sarah | February 2, 2010 at 8:37 am
Dear Elissa,
I am a longtime reader, first-time commenter, and I want to let you know that you are an inspiration! I am 20 (and baking) and I wish I had half the skill, drive and creativity that you have. You have a very bright future in whatever one of your many talents you choose to pursue. Good luck with your nomination!
103.
Stephanie | February 2, 2010 at 9:46 am
My daughter and I have been watching every day to see your next post. I had a feeling something was going on. I want you to encourage you that you are working that stuff through in a very healthy way. We can’t deny that hurtful comments hurt us, but what we do after we recognize that is key. Do we let those statements define us? Push us off track? Steal our passion? Or do we move on, doing what we love and encouraging others to do the same? No, you aren’t perfect—(I know I’m not!), but you are sharing your passion with us and it has inspired my 11 year old to try and start her own blog. So keep your chin up and keep those great recipes and pics and words coming!
104.
MacKenzie | February 2, 2010 at 1:52 pm
I think you’re quite amazing. It’s hard when the self-deprecating part of us is louder than the confident one. Despite the overflow of kudos and “well dones,” it’s always those few doubting remarks that make us crumble. If anything, look at it as a skin-thickening exercise because in this anonymous and cowardly day and age sitting vulnerably in the public eye sadly requires it. Keep doing what you’re doing :)
http://whereisthehombrellah.blogspot.com/
105.
SeattleDee | February 2, 2010 at 6:33 pm
Your posts continue to interest, to delight, to inspire many readers who, like me, lurk rather than comment. Today I felt my spirit lift as I read through the comments above, full of affirmation and support. Thank you for sharing this experience, and congratulations on moving through it with grace and maturity.
106.
Jessica | February 3, 2010 at 1:46 pm
I wonder if you truly know how it is that you inspire people. It bothered me to learn that there are people who were hurtful towards you or your talents. I look forward to watching you grow as a person, as more and more of your life experiences will enhance your blog even more. Thank you for inspiring me. Your blog is sometimes the pick-me-up that I need to get through my hectic days. You are a true gem. :) Your mom and dad must be so proud. :) I don’t even know you, yet you make ME proud. Keep up the good work–there are many people who love your talents and love that you share them with others.
107.
amber | February 5, 2010 at 10:05 am
Just found your blog via the weblog awards and I’m addicted. Opening your page is like entering a spa…so relaxing and inviting. Looking forward to what you do next.
Best,
Amber
p.s. how on Earth did you manage to slice those bars so perfectly?!
108.
Elissa | February 5, 2010 at 2:58 pm
Amber – I chilled the bars, so they would hold up a little better. I ran hot water over the knife, dried it off, and used the warm knife to cut the bars. Between cuts, I wiped the knife off with a paper towel. If I’d really wanted them to look perfect, I would have chilled the cut bars and then carefully pressed them into perfect squares once they were cold again. :)
109.
Lynne Frappier | February 9, 2010 at 12:35 pm
Elissa… you’re blog is by far one of the most fun, visually beautiful, recipe tempting, and most importantly joyful blogs around. keep up the awesome work… i read your posts, see your pictures and it makes me want to roll my sleeves up, pull out my kitchenaid mixer and get started on something new. i even blogged about you on my blog this week (your tiny peanut butter chocolate chip buttons were the subject of conversation)… thanks for being fun and yourself. keep doing what you are doing and ignore the nay-sayers.
110.
amber | February 9, 2010 at 2:00 pm
Hi E,
Thanks for the reply and for the “chef’s secret” on slicing perfection. Not only am I lovin’ your blog but now my daughters (13 &10) are hooked. Keep up the fantastic work, YOU ROCK (as my 10 yr old would say)!
111.
Tay | February 11, 2010 at 11:41 am
Some people are not happy unless they’re putting somebody else down. Sometimes there’s some truth in a comment and you can take something from it, learn from and grow from it. Sometimes you just have to look past it and move on. This is my first time on this blog and I have to say it’s very well put together. You also take pictures that make the food look worth trying. Keep working toward your goals. Remember that there will always be people there to discourage you, but you’re strong enough to push past them and continue onward.
112.
Kevin | February 11, 2010 at 4:54 pm
Great looking nanaimo bars! I like the use of the maple in them.
113.
Kodi | February 19, 2010 at 7:16 am
Remember this post, and how you felt when you wrote it. Not everyone will always love what you have to say, but you are a bright 17 year old with maturity beyond your years. You’re great at what you do and humble enough to know you can be better, and that humility makes you honorable.
114.
meili | February 20, 2010 at 10:49 am
You go girl! you have definitely not lost ur way in writing! i am stunned at how great you are with your words! i just stumbled across your blog after clicking on ur pic and read this post and it literally made me angry that these people would say something like that to you! i dont even know you but i am proud that you are still a blogging genius! keep your head up ur so talented especially for how young u are :)
115.
thecookieshop | February 21, 2010 at 8:38 am
I’ve recently received some anonimous hate comments on my blog, and the only thing I can say is: how can someone HATE a BAKING BLOG? Maybe this person is on a very hard diet, or is just jealous of your talent, or hates little kitties and knitting grandmas too, who knows?
I don’t think you should care about it, because you have one of the most beautiful food blogs out there, and you are only 17!
Big Hug
Paula
116.
Sue | February 22, 2010 at 5:49 pm
Unfortunately in this world the bad comes along with the good, but doesn’t that just make the good (comments) that much sweeter? :)
Don’t take the negativity personal because they don’t even KNOW you!
BTW, I do have a sweet tooth, but this was even too sweet for me:) LOVED making/eating the graham crackers though!!!
117.
TaraTakesTheCake | February 27, 2010 at 11:38 pm
i have sporadically followed your blog over the past few months and have greatly enjoyed your posts — you are clearly an incredibly creative person with a lot of talent.
your detractors…or anyone who would ask “who cares” about your blog.. are jaded and wish to pass on the lack of support end encouragement that they must have received in pursuing their passions and dreams. lots of people care.
it isnt just about delicious food and beautiful pictures, although you are well covered in both those departments. it is about taking a risk, sharing a piece of yourself and your creativity — your art — with the world. lots of people love to cook and bake and do it because they enjoy it, including myself, but you have true talent.
this is a good lesson to learn early: at every stage of your life there will be people there ready and willing to take you down a notch, to take the wind out of your sails and to rain on your parade. there will be people who tell you you cant succeed, shouldn’t pursue your passions, that nobody cares, etc. they are wrong. prove it to them.
118.
Kamille | March 9, 2010 at 12:04 am
Your blog is on Smitten Kitchen’s read list. I’m impressed with you at your age doing this. It is hard to not let people’s words get to us, but they do. And I’m glad you were able to persevere and become the better for it. This post is lovely, because it doesn’t degrade the people you felt belittled by; rather, there is an eloquence about your struggles. That’s what makes a good writer.
P.S. I’m surprised that you’ve never had a nanaimo bar in WA. The origin is from British Columbia on Vancouver Island. But I agree with you about being too sweet–not big of a fan either.
119.
Nicole | March 20, 2010 at 11:29 am
Do the Gram waffer crumbs need to be gluten free??
120.
Elissa | March 20, 2010 at 2:10 pm
Nicole – Nope! You can use any kind of graham cracker/wafer you can get your hands on, whether store bought or homemade. If you want to make them yourself, here’s a recipe for regular graham crackers: http://17andbaking.com/2009/11/28/autumn-smores-homemade-graham-crackers-and-pumpkin-spice-marshmallows/
121.
amy harris | April 5, 2010 at 8:31 pm
You are an amazingly talented young woman! Never doubt your abilities due to some random comment from left field. YOU ROCK!
122.
Helen | July 2, 2010 at 4:45 pm
Is this whole recipe gluten-free? If so I gotta make this sometime when I’m not feeling lazy hehe
123.
Leslie | November 5, 2010 at 7:13 am
I like your blog. Love your writing..” pebbles of cruelty and silt of snide”! perfectly phrased!
124. Twitter Finds of the Week // OGG Blog | December 31, 2010 at 11:35 am
[...] Thanks to this post tweeted by Ready Made Magazine, I discovered 17 & Baking. These nanaimo bars look fantastic! I’ve only attempted nanaimos once and they were regular ones, but oh so heavenly! Can’t wait to try her recipe for maple walnut ones here. [...]
125.
Erin :) | January 8, 2011 at 5:20 pm
Livvie says for every negative comment you receive, it takes 10 compliments to undo it. Our bubbles are so easily bursted :(
Also, there are nanaimo bars in Washington. I think they’re mostly in little cafes, the cute ones that aren’t chains or anything. These look delicious and I will surely make them sometime soon, even though they’re over the top in sugar :P Tania tries to convince me to half the sugar in recipes but I am a stubborn American and do not listen.
I hope you’re enjoying college Elissa! =)
126.
Maggie | January 14, 2011 at 11:33 am
Hi,
Just came across a link for your blog last night and fell in love with the flavour combinations for cupcakes, not to mention your deft icing skills & beautiful photography.
I’m Canadian, and I have never seen a blog post about Nanaimo bars, let alone those awesome Christmas treats being mentioned outside of a Canadian Living magazine. As I’ve been living in the US for some time now, I do get hankerings for some of the deserts I grew up on, these being one of them. Thank you for sharing!
Do you know about Butter Tarts? Another addictive Canadian delicacy;)
Actually, you know what would be cool? But this is a completely unsolicited suggestion: deserts that have cultural significance in other countries. I was noticing that you have followers from all corners of the world, it might be nice to represent some of those followers through food. Food = Culture.
Also, I see that you adapted the graham wafer biscuits from Heidi Swanson’s 101cookbooks blog- love her two. You and Heidi are definitely my favourites. Keep up the great work, and enjoy college!
127.
pat | April 25, 2011 at 6:33 pm
You always make me cry….Love the way you write and the love that you share with your family. I have a daughter living outside of Boston (Cambridge) and I love it when when she comes home and HATE it when she leaves. But you all need to grow on your own and make your own way. It seems that you are both doing just that, and in a very impressive way. Good Luck with all that you do.
128.
bsinthekitchen | June 18, 2011 at 12:37 pm
We made a cupcake version of the nanimo bar! Check it out here: http://bsinthekitchen.com/?p=177
129.
Karen | September 22, 2011 at 12:01 pm
I’m still working my way through your blog chronologically and I know I’m way behind this wave. However, I haven’t been reading all of the comments – you get so many! But most have seemed encouraging that I have seen. I can’t imagine what anyone would find to criticize here – you seem like a talented, curious, joyful person who is sharing a big part of herself with the world. I know I appreciate that as do many, many other readers. I’m sure you’ve found a way to work through the negative comments by now….I just want to cheer you on as well! :-)
130.
Lynne | May 9, 2012 at 1:44 am
MEAN PEOPLE SUCK!
You are so talented and anyone with a shred of sense can see that the minute they read a word of your writing or look at one of your photos (I still cant believe that you are only 19). I adore your blog and only wish you posted more often.
131.
Heather | September 19, 2012 at 9:30 pm
Hi Elissa! I’m a relatively new blogger with a very small blog… I can’t believe that people actually had the gall to say cruel things – where do they get off? It’s also the biggest fear that I happen to have….
But you know what – there are clearly more that love you than don’t. Don’t pet the sweaty things. Um – I mean don’t sweat the petty things. ;o)
All the best,
Heather
132.
rhondawinters11 | April 29, 2013 at 4:56 pm
Wow, these pictures look delicious! I have got to try these recipes this weekend. Thank you for posting this and making me hungry! =-)