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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

The Best Chewy Chocolate Chip Cookie Recipe

I've been looking for a recipe like this forever! I used a large cookie scoop to make them but I think they would have turned out even better if they were smaller.

These are delicious and chewy!

The Best Chewy Chocolate Chip Cookie Recipe
Original recipe from Words to Eat By
Makes about 25 cookies

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (if you're using unsalted butter)
  • 1/2 cup cold butter, cut into chunks
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons vanilla
  • 1 large egg, at room temperature, lightly beaten
  • 1 1/2 cups semi sweet chocolate chips
  1. Sift together flour and baking soda. Set aside.
  2. In a large bowl, cream butter and both sugars on low speed for about 3 minutes. At first, you'll look at it and think it will never come together, but it will I promise. Just hang in there.
  3. Add the egg and vanilla and continue to beat on low speed just for a few seconds until well combined.
  4. Add dry ingredients and beat on low speed just until combined.
  5. With a wooden spoon, stir in chocolate chips.
  6. Refrigerate dough for at least 1 hour in the bowl.
  7. Preheat over to 350F and line a large cookie sheet with parchment paper. I like to put my rack one notch above the middle. I guess you have to get to know your own oven, but if I put mine any lower, the bottoms will burn before it's time to remove the cookies.
  8. Use a cookie scoop and place scoops of dough 2" apart on the cookie sheet. If you're using a large scoop, flatten the balls slightly. Place the cookie sheet in the oven and bake for about 10-15 minutes depending on the size of your cookies - just until the edges turn golden. The middle should still look slightly under-cooked.
  9. Let the cookies cool for 2 minutes on the cookie sheet then remove to a wire rack to cool completely. Don't leave them on the cookie sheet or they'll over cook. Repeat the process with remaining dough.
  10. Store in an airtight container. I also like to freeze cookies like this. Yum yum!


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