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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

Jamaican Beef Dumplings

These were tasty but I was a little disappointed by the texture of the dough. It was crispy and chewy (if that makes sense). It's completely my fault for thinking I could bake wonton wrappers and get a good result. The texture would be much better if you go ahead and fry these in oil. The recipe is worth sharing anyway just because the filling was really delicious!

    The filling.

    Folded up. Nothing fancy.

    Fresh from the oven.

Jamaican Beef Dumplings
Original Recipe: Jamaican Beef Dumplings
Makes 20 - 25 dumplings

  • 1/2 cup diced onion
  • 1 teaspoon oil
  • 1 teaspoon curry powder
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 lb lean ground beef
  • 2 tablespoons fine bread crumbs
  • hot sauce to taste
  • 20 wonton wrappers (or more)
  • 2 teaspoons oil (or cooking spray)
  1. In a nonstick pan over medium heat, fry onion in oil until golden. Add herbs and spices and cook for a minute. Stir in meat and breadcrumbs. Cook stirring frequently until meat is no longer pink. Stir in hot sauce. Set aside to cool completely.
  2. Preheat oven to 400F.
  3. Once filling is cool, lay out your wrappers and fill each one with about 1 tablespoon of filling. I got 20 but you may get more or less. Put some water along the edges and fold the wrappers in half (or in some other design of your choice). Use a fork to press the edges together. You can choose to use round wrappers instead of square for a mini beef patty look.
  4. Brush with a little oil (or spray with cooking spray) and place on a parchment lined cooking sheet. Bake for about 12 minutes flipping the dumplings half way through. Let cool slightly before eating.
  • Fry these a few at a time in some hot oil. The texture of the dough will be better, more like an egg roll. Serve with a dipping sauce or chutney.


  1. I'm willing to try the filling


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