Oatmeal and Coconut Raspberry Jam Bars
This is the recipe I often use when there’s a need in a quick and full-proof dessert. All ingredients are always in my (and probably yours too) pantry. It’s an absolute favorite among the children.
Lemon Bars
These are the lemon bars indeed. I just baked them in a tart pan. And I had my reasons for doing so. When I baked them in a square 9-inch pan lined with foil, I had to trim the edges to get perfectly looking bars. I often ended up with a 6-inch slab comparing to the original size. There’s not enough for serving… And guess what happened to all these trimmings… Then I found a wonderful solution – completely enclosing the filling in a tasty buttery crust. A long and narrow tart pan suits great. Now the bars turn out very attractive and easy to slice. I’m thinking about baking my favorite brownies the same way – it will definitely keep me in a better shape.
This is an adaptation of Alice Medrich’s recipe.
Walnut Brownies with Cocoa Nibs and Dry Cherries
David Lebovitz claims them like absolutely the best. And I’m not going to argue with him; the brownies are very, very good.
David emphasizes the importance of beating the batter before baking which is unusual for brownies in general, but necessary in this particular recipe.
Sesame Seed Bar Cookies
It can’t be easier than that. You don’t have to roll the dough or shape the cookies. The baked dough is cut into diamonds or squares. The cookies are buttery and almost shortbread like in texture, but with middle-eastern character.
