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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

Brownie Roll-out Cookies

I didn't know until I started making these, that I didn't have enough cocoa. I had just over half the amount needed so I added a few tablespoons extra flour. They still turned out great!

I decorated with melted chocolate to make them look festive. I also rolled them a little thinner than normal because I wanted to get more cookies out of the dough to bring to work and daycare. Unfortunately, I didn't count them.



Brownie Roll-out Cookies
Adapted from smitten kitchen

Ingredients
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa
  • melted chocolate or icing
Directions
  1. Sift flour, salt, baking powder and cocoa. Set aside. Mix butter, sugar, eggs, and vanilla with a whisk or mixer just for a minute or two. It doesn't need to be super fluffy or anything.
  2. Add flour mixture and stir with a wooden spoon until it forms a ball. Wrap in plastic and chill for at least one hour.
  3. Preheat the oven to 350F and line a baking sheet with parchment.
  4. Roll out cookie dough on floured counter. 1/4 inch is a good thickness but mine were about 1/8th. I would have liked them thicker. Next time!
  5. Place them on the cookie sheet and bake for about 8-10 minutes or until they just start to turn golden around the edges.
  6. Cool on wire racks. I melted chocolate coating chips and tinted it green, then sprinkled with green sugar. You can decorate them however you like, or don't decorate them at all!

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