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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

Sun-dried Tomato and Roasted Red Pepper Cheese Ball

I made this for my daughter's 4th birthday party. It was a huge hit! I was going to add fresh chives but the store I went shopping at didn't have any. Maybe next time.

We went with a Mickey Mouse theme for the party so I decided to do the Mickey Mouse Clubhouse cheese ball. I used paprika to make the ball red. Chili flakes were an option that I didn't think the kids would appreciate and I couldn't think of any other red food that would be good for coating a cheese ball.

I cut Mickey's head out of two layers of craft foam and attached some toothpicks between the layers with glue. It stuck into the top of the cheese ball perfectly.

The roasted red peppers and sun-dried tomatoes both came packed in oil so I drained and blotted them with paper towel before chopping them.

Sun-dried Tomato and Roasted Red Pepper Cheese Ball
Makes 1 cheese ball

  • 1 8oz brick of cream cheese, softened
  • 1/3 cup finely minced sun-dried tomatoes
  • 1/3 cup minced roasted red pepper
  • 1 cup finely grated sharp cheddar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon mustard powder
  • paprika
  • crackers for serving
  1. Mix all ingredients together except for paprika. I put on some (new and clean) rubber gloves and used my hands. It was the easiest option to get everything mixed well. I was able to roll the mixture in a ball, but if yours is too soft, put it in the fridge for 20 minutes to firm up a bit, then roll it in a ball and coat the whole thing with paprika. Refrigerate until ready to use. I recommend making it 2 days in advance. This is what I did and it was perfect.


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