These three recipes are absolutely delicious, I cannot pick the top favorite, no matter how much thought I put into it. I will list them in the order they materialized in my kitchen, over the past couple of months. Each recipe has some interesting twist that makes it special. They are available online, so I provide you the links to the original author, because giving credit matters!
BAKE #1
HERMIT BARS WITH LEMON GLAZE
RECIPE AVAILABLE HERE
If you are into spiced cookies, this is THE most delicious bar concoction you will ever taste. Period. I have made Hermit cookies in the past, but this bar format with the lemon glaze on top is infinitely better. I urge you to try it. As usual, Helen’s instructions are absolutely spot on. The bar component bakes beautifully, it will end up with the perfect height to welcome the luscious lemony topping.
All flavors go together beautifully and the texture is also wonderful. I cannot recommend this recipe enough! Please make it…
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BAKE #2
STRAWBERRY CURD BROWNIE BITES WITH MERINGUE
RECIPE AVAILABLE HERE
Look at those cutie pies! Or should I say cutie-brownies instead? The twist in this recipe is the topping, a strawberry curd… OMG that is to die for! I advise you to make the curd the day before, then the recipe is super easy. The brownie component calls for almond flour, which gives it a very nice texture and slightly more complex taste. Adding the meringues on top is a cute detail that you can skip if you like to simplify it. My only change from the recipe as published by Amisha, was to make the meringues separately – I used a Swiss meringue recipe for that, and just placed them on top of the brownies while they were still a tad warm.
Above you see some of the steps involved to make this delicious concoction…
To make them, I used this silicone pan, which was also used for the other brownie in this post. It makes for a super polished final look.
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BAKE #3
ANNA OLSON’S FUDGE BROWNIES WITH SALTED PECANS
RECIPE AVAILABLE HERE
What makes this recipe special is definitely the addition of the pecans, both in the brownie batter and to top each little square. Do not omit the flake salt, it definitely works a special kind of magic here. I have made this recipe years ago, but now I found it available online and feel it is ok to share. It is from one of her great cookbooks, Bake with Anna Olson, which I bought in 2018 (according to my amazon records!).
I am obviously in love with my little brownie pan, and use it often. If you’ve missed it, I included the link to get it in the previous recipe.
Thank you Helen, Amisha and Anna for three absolutely great recipes!
ONE YEAR AGO: Banana Bread from the Experts
TWO YEARS AGO: Shrimp Stir-Fry with Snow Peas and Cashews
THREE YEARS AGO: Pickled-Roasted Chickpeas with Cashew Cream
FOUR YEARS AGO: Twice-Baked Goat Cheese Souffle
FIVE YEARS AGO: A Star from England in the Bewitching Kitchen
SIX YEARS AGO: Hommage to the Sun
SEVEN YEARS AGO:The Fabulous Three
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EIGHT YEARS AGO: Turkey-Chorizo Burger with Green Chile Dressing
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NINE YEARS AGO:Taco Salad
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TEN YEARS AGO: Semolina Sourdough Boule
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ELEVEN YEARS AGO:Forgive me, for I have sinned
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TWELVE YEARS AGO: Cracked Wheat Sandwich Bread
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THIRTEEN YEARS AGO: Au Revoir, my Bewitching Kitchen
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FOURTEEN YEARS AGO:French Bread
Bewitching Kitchen 