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These deliciously lemony bars, from The Girl Who Loves To Eat, are something you really have to make yourself to believe that they are so ridiculously good. While I scaled down the recipe to satisfy my sweet tooth, I think you should totally go for the full recipe as you will probably be going back for seconds or thirds or till it’s all over, save for the crumbs! Other than a simple sugar glaze, these lemon “blondies” as I call them, do not require any add-ons and will easily find their way into packed lunch boxes and picnic baskets as a popular request among children and adults alike.



100g unsalted butter

100g white caster sugar

2 eggs, room temperature

100g all purpose flour

1/2 teaspoon vanilla powder

1 teaspoon baking powder

Zest of 1 medium lemon

Juice of 2 medium lemons

100g confectioners sugar, sifted


  • Preheat oven to 180°C and line a baking sheet with baking paper. Cream together butter and sugar.

  • Beat until it turns light and fluffy. Add eggs and keep beating for 1-2 minutes. Add flour and vanilla.

  • Add the baking powder, then add the zest and juice of one lemon. Fold them into the batter carefully.

  • Spread evenly onto the baking sheet. Bake for 20-25 minutes till a wooden toothpick comes out clean.

  • Prepare drizzle by mixing the juice of 1 lemon with 1 cup of water. Let cake cool for about 5 minutes.

  • Poke it with a wooden skewer all over and then carefully spoon the lemon drizzle all over warm cake.

  • When cake is cooled, make glaze by mixing the confectioners sugar with the remaining lemon juice.

  • Spread onto cake and cut into bars while glaze is still wet. Leave to stand till glaze sets. Makes 8 bars.

Lemon Cake Bars



450g apples, peeled and cored

25g golden caster sugar

Zest of 1 small lemon

100g dried figs, chopped

140g butter, cut into pieces

50g light muscovado sugar

140g golden syrup

250g porridge oats

1/2 teaspoon cinnamon

25g walnuts, chopped


  • Preheat the oven to 190 oC. Slice the apples into a small pan and stir in the caster sugar.

  • Bring to the boil, cover and simmer for 10 minutes until apple is soft, stirring occasionally.

  • Stir in the zest and the figs and cook for another 15 minutes, uncovered. Stir mixture often.

  • When the figs are softened and the mixture is quite dry, remove from heat and cool slightly.

  • Whizz the cooked apple and fig mixture into a smooth puree in a food processor, set aside.

  • Melt butter, muscovado sugar and syrup into a heavy based, medium saucepan over low heat.

  • Do not let it boil. Stir in the oats and cinnamon and mix well to form a loose, sticky mixture.

  • Press half of the mixture into a shallow 18 x 18cm square baking pan. Spread puree on top.

  • Cover the puree with the remaining oat mixture and sprinkle the chopped walnuts all over.

  • Bake for 25 to 30 minutes until it is golden. Remove from oven, cut into squares and serve.

Apple & Fig Flapjacks from BBC GoodFood

Between me and peanut butter it’s not much of a love affair so you won’t catch me posting recipes that deal with peanut butter exclusively unless it is somehow combines with another element that makes up for me purchasing a jar of peanut butter in the first place. I would not have not given these Peanut Butter Swirl Brownies, from Diabetic Living Online, a second thought but then I realized that I did have peanut butter on hand and it would not last forever even if I choose to ignore it at the back of my refrigerator for months. However, I had a drastic change of heart after I bit into one of these brownies warm from the oven. As it turns out, the pairing of chocolate and peanut butter is a ‘made in heaven’ match which I was late to notice but, as the saying goes, better late than never.



1/4 cup unsalted butter

3/4 cup granulated sugar

1/3 cup cold water

3 eggs, lightly beaten

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 cup peanut butter

1/2 cup cocoa powder

2 tablespoons hot water

1/4 cup semisweet chocolate


  • Preheat oven to 350 F. Line a 9-x9-x2-inch baking pan with foil, extending up over edges of pan.

  • Lightly coat foil with nonstick spray. Set aside. In a medium saucepan melt butter over low heat.

  • Remove from heat. Whisk in sugar and the water. Whisk in egg, oil, and vanilla until combined.

  • Stir in 1 cup of the flour and the baking powder until combined. Batter will be thin at this point.

  • Place the peanut butter in a small bowl and gradually whisk in 1/2 cup of the batter till smooth.

  • Set aside. In another small bowl, combine the 2 tablespoons hot water and the cocoa powder.

  • Stir it into the plain batter; stir in chocolate pieces. Pour chocolate batter into the prepared pan.

  • Drop peanut butter batter in small mounds over chocolate batter in pan; swirl batters together.

  • Bake for 20 to 25 minutes until top springs back when touched slightly. Cool completely in pan.

  • Cut brownie into bars with a serrated knife and store in an airtight container. Makes 20 pieces.

Peanut Butter & Chocolate Brownies

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