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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Black Bean Brownies

I was really surprised to find that this did NOT taste like beans. It was super fudgy and yummy. 

Nuts would be good in this recipe, too! Or try using different flavours of chocolate chips.

Black Bean Brownies
Original Recipe by Allrecipes.com
Makes 12 brownies

Ingredients
  • 2 cups canned black beans, rinsed and drained
  • 2 large eggs
  • 3 tablespoons avocado (or unflavoured) oil
  • 1/4 cup cocoa powder
  • 1 pinch salt
  • 2 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 1 teaspoon instant coffee (optional)
  • 1/4 cup milk chocolate chips (optional)
  • 1/4 cup dried cranberries (optional)
Directions
  1. Preheat oven to 350F. Grease an 8x8" glass baking dish with a little oil.
  2. Put all ingredients except chocolate and cranberries in a blender or food processor and puree until combined. Pour into prepared baking dish and sprinkle on the chocolate chips and cranberries.
  3. Bake for about 30 minutes or until the centre is firm. You'll need to touch it with your finger. If it feels jiggly leave it in for a few more minutes. The toothpick test will not work on this recipe. It's too fudgy.
  4. Let it cool completely before cutting into 12 squares.

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