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Today was a lemon bar kind of day, but I didn’t want to make the usual type and was glad to stumble across this recipe. Unlike typical lemon bars, this one has a streusel topping. I found the original version in one of my favorite cookbooks, The Wellesley Cookie Exchange. That book never lets …
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After a fairly disastrous attempt to make wheat free, dairy free, egg free, banana muffins, I decided to make something less frustrating. This recipe is adapted from the Tate’s Bake Shop Cookbook. I made the crust with European style butter and boy, was it good. In fact, I may never make lemon squares without fancy [...]
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I was hoping to go to Central Market this morning, but got bogged down with Monday chores and couldn’t leave the house. Luckily, I had all the ingredients for making what might be the best lemon squares ever…or at least that I’ve ever made. For the original 13×9 inch pan recipe (and its source) click [...]
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Today’s recipe was inspired by The Leavening Agent who posted a great photo of a blueberry bar. She didn’t include the recipe, so I checked a few bulletin boards and found the original version which was originally published in Fine Cooking Magazine. It had mixed reviews and some specific criticisms including “too much …
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When I was little, my mom use to make a recipe called Easy Cheesy Lemon Bars. The bars had a cake mix base and a filling made with powdered lemon frosting mix and cream cheese. She didn’t like baking, but she’d go to the “trouble” of making these bars because they were always so well [...]
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I have two recipes for you this evening, and both are spins on the ever-popular lemon square. The first is a vegan lemon square, the second is a modified version of a Family Circle magazine recipe which incorporated cream cheese. First off, the vegan lemon squares. This recipe is from Vegweb and a lot of [...]
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