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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

Buffalo Chicken Bites

This is my adaptation of a recipe from The South Beach Diet's Parties and Holidays cookbook.

There was also a recipe for blue cheese dipping sauce but I just served this with the store bought blue cheese dressing. 

The chicken was delicious!

You can serve left over chicken the next day on a salad.

Buffalo Chicken Bites

Makes 5 servings

  • 5 chicken breast halves, cut into chunks
  • salt
  • pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2-3 tablespoons Frank's Red Hot Buffalo Wing sauce, butter flavour
  1. Season chicken breast chunks with salt and pepper. Add olive oil to a nonstick pan and fry chicken on medium heat until cooked through.
  2. In the meantime, mix butter and hot sauce together.
  3. When chicken is cooked, toss it in the butter until coated. Serve with celery sticks and blue cheese dip.
Tip: You can use any hot sauce you like. Add more or less depending on your tastes. 


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