These Lemon Raspberry Bars have a small back story. It starts with me being terribly sick of winter. I live in Chicago, and because it was 1 degree yesterday I truly need some sunshine in my life. I have been complaining quite a bit on my blog about this, and my desire to move to the West Coast for constant sun is growing everyday. Yellow always tends to brighten my mood, and anything with lemon brings a smile to my face (and makes me pucker like none other- that rhymed!).
I searched BHG’s site for a recipe that could lift my downtrodden winter spirits and stumbled on this recipe for Raspberry Bars; I was hooked. I adore raspberries. They are tart yet sweet, and perfectly juicy. Paired with lemon, they are irresistible.
These bars have three distinct layers of flavor: a delicious crust, raspberry jam filling and a fresh raspberry and lemon cream cheese topping that is baked like cheesecake. When the three layers come together, there is an explosion of flavor in your mouth that makes you happy dance immediately.
I only made a few slight changes to this recipe:
- I doubled the amount of raspberry jam on the crust. I really wanted the raspberry flavor to be distinct.
- I used all cream cheese instead of adding in the goat cheese.
- I halved the recipe which my waist line thanked me for.
- I used lemon oil in place of lemon peel. I recently discovered lemon oil, which gives the strong flavor of lemon without all the grating. It is much stronger than extract so don’t try to use it as a substitute. It’s a great time saver for me that I am loving more everyday.
These bars are absolutely fantastic. I ate quite a few, and even ignored the falling snow and decreased temperatures right outside my window for a while.
Hi there! My name is Lexi, and I’m the blogger over at Lexi’s Clean Kitchen. My website is a resource for healthy recipes that are made with real ingredients, while being free of gluten, grains, refined sugar, and dairy. I am so excited to be here on Delish Dish today adapting BHG’s Carrot and Zucchini Bars and making them paleo-friendly!
I stumbled across these Carrot and Zucchini Bars in the Better Homes and Garden Archive and knew I wanted to recreate them with a few clean eating adaptations! A delicious treat that has hidden veggies is perfect for everyone in your family, especially your kiddos!
I simply made a few changes to the original recipe making it gluten-free, grain-free, and free of refined sugar!
-I subbed regular flour for 1 1/2 cups almond flour plus 1 tbsp coconut flour
-I replaced brown sugar with organic coconut sugar and decreased the amount from 3/4 cup to 1/2 cup
-I omitted the cooking oil altogether
-I reduced the zucchini and carrots to 1/4-1/3 cup each
BONUS: I even made a batch with maple syrup instead of honey for a Maple Carrot and Zucchini Bar that everyone went absolutely crazy over!
Original recipe HERE.
The results were soft, moist, and flavorful bars that are absolutely the most perfect treat that you do not have to feel guilty about indulging in! I cannot wait to serve them up at my next family brunch. Find the original recipe here.
Happy Baking! – Lexi
I know caramel and apples usually go together like peanut butter and jelly but I love the decadent twist these Butterscotch Apple Bars provides.
This Fall has been all about lower maintenance for me. I have been quite busy, as I am sure you have too, but I still need my sweet fix on a regular basis. When I first saw the recipe for the Butterscotch-Toffee Bars on BHG.com, I knew I found my new fix for sure. These looked chewy, decadent, and full of flavor. They reminded me of snickerdoodles from the picture. And the kicker was they were made with cake mix.
I wanted to give these delicious bars a nice Fall twist. I made the following adjustments:
- I halved the recipe since I would be tempted to eat way too many of these with only my husband and I at home.
- I omitted the nuts (I have an allergy) and toffee pieces and replaced with 1/2 cup of butterscotch chips. If you make the full batch, make this 1 full cup.
- I sauteed apple slices (cored and thinly sliced from 1 apple) in 3 tablespoons of butter, a few tablespoons of brown sugar, and 1/4 teaspoon of cinnamon until they were nice and soft.
- Lastly, I created a simple butterscotch sauce with 1/2 cup of butterscotch chips and 2 tablespoons of milk. I microwaved for 45-55 seconds and whisked the mixture together until smooth and pourable.
I can’t tell you how quickly I had these in the oven baking away. From mixing the batter to popping them in the oven, I was done with preparation in less than 10 minutes. While they baked, I sauteed the apples and microwaved the butterscotch sauce. That is one of the quickest dessert preparations I have encountered in quite some time. The best part was taking them out of the oven. I could not resist having one warm and toasty bar. It was just like I thought: perfectly chewy and delicious.
Next, I cut the bars and spooned apple slices on each one and drizzled sauce across it. It was out of this world decadent and delicious. Perfectly sweet, spiced and incredibly easy. I think this has become my new favorite Fall dessert. It is not only dessert perfection as far as taste but about as easy a dessert as it comes. No one will ever know you didn’t spend all day in the kitchen preparing these.
Hello! I’m Jennifer Farley, the creator of Savory Simple, and I’m happy to be guest posting for Better Homes and Gardens. My blog focuses on quality ingredients, bold flavors and recipes with a gourmet twist. I recently shared a recipe for grapefruit pie that was very well received so I’ve decided to keep going with that theme. For today’s post I’ve created grapefruit bars by adapting this Better Homes and Gardens recipe for strawberry-lemon bars. You’re going to love them.
I absolutely adore grapefruit. I can’t say I’ve ever tried a citrus fruit that I didn’t love, but to me there’s something especially wonderful and unique about grapefruit. I love assertive flavors and grapefruit packs an extra level of sweetness that’s counterbalanced by just the right amount of bitterness. But for some reason it’s not used nearly as often in recipes as lemons, limes and oranges. I’m here to change that!
These grapefruit bars are incredibly easy to make. The bottom crust layer is a rich, flaky shortbread. The top layer is delicate and sweet with just the right amount of grapefruit flavor.
I made several changes to the strawberry-lemon bars recipe:
- I added a pinch of salt to the crust layer. Simply add it in while stirring together the flour and powdered sugar.
- I replaced the 2 teaspoons of finely shredded lemon peel with 2 teaspoons of finely shredded grapefruit peel.
- I replaced the 3 tablespoons of lemon juice with 1/4 cup of fresh-squeezed grapefruit juice.
- I added 1/2 teaspoon of lemon juice along with the grapefruit juice since grapefruits are slightly sweeter and less acidic.
- To balance the additional juice, I added 1 additional tablespoon of all-purpose flour for a total of 3 tablespoons.
- I omitted the baking soda.
- I omitted step 3 and all of it’s corresponding ingredients (strawberry jelly, lemon juice, strawberries) entirely.
- In place of the strawberry topping, I added a light dusting of powdered sugar.
If you love grapefruit as much as I do, you’re going to love my version of grapefruit bars based off Better Homes and Gardens’ Strawberry-Lemon Bars. Enjoy!
You are gonna love this 6-ingredient, no-bake bar. Think of this Chocolate, Coconut and Almond Bar as a granola bar meets rice krispie treat, and one that comes together in under 10 minutes.
See what I mean about loving it? Market this however you want it—granola bar, granola krispie bar—just make it!
Oh, and look, I stayed true to the recipe—no messing around. I didn’t tweak a thing. I did have to use two types of coconut since I was out of sweetened coconut flakes (unsweetened coconut chips and fine coconut crumb – the later being the type you use for macarons). My point in sharing this is so you can see the recipe is highly adaptable, so get creative—I know I will next time.
I’m thinking: dried fruits, caramel bits, and different types of granola. My mind is gonna go crazy with mixing and matching for the next batch.
To get started, click here for the recipe. For a few notes keep reading:
- I bypassed the foil sling for parchment, to avoid having to butter the foil. And as you can see, I also used binder clips on each side to hold the parchment in place—not necessary, unless you are a control freak like me.
- For the “crispy flake and crunchy oat cluster cereal” I used a French vanilla granola mix you buy in the bulk bins at health food stores.
- I bypassed the coconut extract (I didn’t have any on hand).
- I went out of order with the instructions and just mixed the chocolate chips in with the all the other dry ingredients, rather than waiting until the end when the mixture cooled since that would require a little more elbow grease. Keep in mind if you do the same the chocolate chips will melt some—I didn’t mind though.
- I also finished with an extra 2 tablespoons of coconut crumb on top for an added kick in flavor.
- To get a nice flat and even top, I used a fondant smoother to push the bars to an even finish.
On Sunday I baked these yummy no-bake bars and was told by my neighbors that I MUST open up a bakery. They said these bars were the best thing they have ever tasted. I was flattered! :D
Now of course I can’t take credit for these delicious bars. I found this amazing Yummy No-Bake Bars recipe on Better Homes and Garden a few months ago. As soon as I saw the combination of rice krispies, butter, sugar, peanut butter and chocolate I was sold!
I did change up the recipe a little bit to make it a little easier. Instead of using rice krispies and corn flakes, I just used rice krispies because that’s what I had on hand.
I also ended up only making half of the pudding mixture. It ended up being the perfect amount. Also, can we talk about this cute spoon? It makes me happy whenever I’m baking. :)
For the chocolate topping I melted 2 cups of chocolate chips in the microwave at 50% power for one minute. I was all out of pans and I thought I could sacrifice that extra 1/2 cup of butter that was supposed to go into the chocolate. But then again… who’s counting calories on Sunday?
I put these yummy no-bake bars in a 13×9 pan with foil and refrigerated them for one hour. That hour was a long wait, but totally worth it!
These bars are seriously SO good. You must make them asap! Find the full recipe here.
Happy Baking! Xo- Jamielyn