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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

Gourmet Vegetable Quiche Cups with Spinach, Broccoli, Feta, Sundried Tomatoes and Roasted Red Peppers

I found a recipe in the South Beach Diet Super Charged book for vegetable quiche cups. 

This is the same idea except I added things that I like instead. You could also call these custless quiche because there is no base. You can make a large batch and freeze them, then just pop them in the microwave to re-heat. 



Gourmet Vegetable Quiche Cups with Spinach, Broccoli, Feta, Sun-dried Tomatoes and Roasted Red Peppers
Makes 6 quiche cups

Ingredients
  • 4 eggs
  • salt
  • pepper
  • pinch nutmeg
  • 1 bunch spinach wilted (or 1/2 box frozen), squeezed
  • 1/2 cup cooked broccoli, cut up
  • 2 tablespoons minced onion
  • 2 oz feta cheese, crumbled
  • 3 sun-dried tomatoes, drained and chopped
  • 1 roasted red pepper, drained and chopped
Directions
  1. Preheat oven to 350F. Grease 6 holes in a muffin pan.
  2. Beat eggs with spices. Add all other ingredients and stir well.
  3. Divide among the 6 muffin holes.
  4. Bake for about 18 minutes or until cooked through.

Comments

  1. This looks great, I love quiche. What a great recipe. I have to try this one. Your blog is fantastic, thank you for sharing your recipes.

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  2. I've eaten these for years. I love the taste of spinach and sun-dried tomatoes together. I have used egg beaters to make these too. (I don't put in the red peppers...don't care for them.) These are delicious and easy to freeze and microwave for a fast breakfast on the go.

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