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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

Magic Cookie Bars

This recipe is so easy even my 4 year old can assemble it.

The other little helper is hiding in the back there.

The chewy edges are the best part!

Magic Cookie Bars
Recipe from 
Makes 12 squares

  • 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1 cup chopped walnuts
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup butterscotch chips
  • 1 1/2 cups flaked coconut
  • 1 1/3 cups sweetened condensed milk
  1. Preheat oven to 350F
  2. Pour the melted butter into a  9 x 13 inch pan (or use 2 square ones like I did). Sprinkle the graham crumbs over the margarine trying to keep them even.
  3. Next place the chopped nuts on top followed by the chocolate and butterscotch chips and finally the coconut. Pour the condensed milk over the top. Try to get it near the edges. They will brown nicely and get a bit chewy (this was my favourite part).
  4. Bake for about 25 minutes or until lightly brown on top. Cool before cutting into squares.


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