I have here a couple of baked goodies I tried some weeks back. I’ve not had a chance to blog about them earlier and they were not around for long either. It could have been a case of out of sight, out of mind except that these beauties were too awesome to be forgotten.

I’ll start with this new favourite of mine – lemon bars. Google turned up with several versions of Ina Garten’s classic recipe but I liked the look of those lip-smacking bars on My Baking Addiction best. My layers of crust and lemon filling are not as thick since I halved the recipe and used a smaller pan. I guess you can play around with the ratios to adjust the thickness of the two layers.



1 cup all purpose flour

1/3 cup granulated sugar

1/8 cup corn starch

6 tbs cold unsalted butter

1/4 tsp salt

3 large eggs, room temperature

1 1/2 cup granulated white sugar

1 tbs lemon zest [from 2-3 lemons]

1/2 cup freshly squeezed lemon juice

1/2 cup all purpose flour

Icing sugar, for dusting


  • Preheat oven to 350 oF. Line 8×8 inch square baking pan with parchment paper or alunimium foil and butter lightly.
  • For the crust, combine flour, sugar, corn starch and salt in a large bowl. Rub in butter until mixture looks crumbly.
  • Turn mixture into prepared pan. Press into an even layer of 1/4 inch thick with fingers but do not make it smooth.
  • Cover with clingfilm and leave in fridge for about 30 mins.
  • Meanwhile, prepare filling by stirring together eggs, sugar, lemon zest, lemon juice and flour into a smooth paste.
  • Blind bake crust for some 20 mins until golden brown.

  • Remove from oven and pour lemon filling over warm crust.
  • Bake for another 30 minutes until filling is nicely set.
  • Cool to room temperature before cutting into squares.
  • Lightly dust with icing sugar. Makes 20 medium sized bars.

Not convinced by the sweet and tangy combi of lemon bars? These double chocolate brownies, featured below, are sure to win you over. This has been my standard brownie recipe eversince I wrote it down from Heshey’s Kitchens.

Here I chose to leave the nuts out and threw in half a cup of white chocolate chips towards the end to make it twice as chocolatey. Makes an elegant dessert when served with a generous scoop [or two] of vanilla ice cream drizzled with warm chocolate sauce.



1/2 cup unsalted butter, melted

3/4 cup granulated sugar

1 tsp vanilla extract

2 eggs, room temperature

1/2 cup all purpose flour

1/3 cup cocoa

1/4 tsp baking powder

1/4 tsp salt

1/2 cup white chocolate chips


  • Preheat oven to 350 oF. Line a 9×9 inch square baking pan.
  • Stir together butter, sugar and vanilla in a medium bowl. Add eggs and beat well until light and frothy.
  • Combine flour, cocoa, baking powder and salt.
  • Gradually add dry ingredients to egg mixture and mix well.

  • Stir in chocolate chips and spread batter evenly into pan.
  • Bake for 20-25 minutes until batter pulls away from sides.
  • Cool completely in pan on wire rack before cutting.
  • Cut brownies into squares and frost them if desired.