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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

Homemade Bacon, Onion and Cheddar Pierogies (Perogies)

The only problem with this pierogie recipe is that you may end up eating the filling before you get a chance to fill the pierogies. It's really that good!

Here's the filling before I mixed it.

Getting ready to fold the circles over.

Pinch the edges well so the filling doesn't come out during cooking.

Boiled pierogies. Perfectly sealed.

Homemade Bacon, Onion and Cheddar Pierogies (Perogies)
Original Dough Recipe from
Makes about 30 pierogies

  • 3 strips of bacon, diced
  • 1 large onion thinly sliced
  • 1 tablespoon butter
  • 3 boiled potatoes, peeled
  • 1/4 cup sour cream
  • 1 cup shredded sharp cheddar
  • salt
  • pepper
  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 2 oz cream cheese
  • 2 eggs
  • water
  1. To prepare the filling, fry bacon and onion in butter over medium high heat until bacon is crispy and onions are golden. Set aside to cool.
  2. Mash potatoes with sour cream then once onion mixture is cool, add it to the potatoes along with the cheese. Stir well. Season with salt and pepper.
  3. To prepare the dough, mix flour with salt. Add cream cheese and eggs. Use your hands to mix the dough until crumbly, then slowly add water until a ball of soft dough forms. It shouldn't be sticky but it should be soft. Set aside for about 30 minutes.
  4. Roll dough as thin as possible, but still thick enough to hold a filling. About 1/8 to 1/16 of an inch if you can. Use a cookie cutter (or glass) to cut out circles.
  5. Fill each circle with about 1 tablespoon filling. Using your finger, rub a bit of water around the edges of the circle, then fold it in half and pinch the edges with your fingers to seal. Set aside on a floured tray and repeat until you run out of filling. Re-roll the dough scraps to get more rounds. Freeze them individually on a tray before putting them in a freezer bag.
  6. There are many ways to cook pierogies. We usually bring a large pot of water to a boil with a few tablespoons of oil. When the water is boiling, place he pierogies in and cook for 5 to 10 minutes depending if they're fresh or frozen. Place them in a bowl and toss with just a touch of oil to prevent them from sticking together. You can also fry them in some butter or oil. I'm not sure I'd recommend baking them though as they become too dry. However you choose to cook them, you just can't eat pierogies without sour cream for dipping.
  • If you make different fillings for the pierogies, you can fry up some bacon and onions in butter and serve the mixture on top of the pierogies.
  • To make a quick pierogie dip, mix 1/2 cup sour cream with 1 teaspoon seasoning salt or Cajun seasoning. Yum!


  1. I've never made pierogies. Better make some very soon!


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