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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

Eat, Shrink & Be Merry - Peanut Better (butter) Gingersnap Cookies

I have a few books written by these ladies (Janet & Greta Podleski), and they are fantastic!

These were delicious and chewy! Mine don't look as crinkled as theirs, but they were just as chewy, I'm sure! 

Eat, Shrink & Be Merry - Peanut Better (butter) Gingersnap Cookies
Makes 20 cookies

  • 3/4 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon, divided
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup brown sugar (not packed)
  • 1/3 cup light peanut butter
  • 3 tablespoons butter, softened
  • 2 tablespoons molasses
  • 1 egg
  • 1 teaspoon vanilla
  1. Preheat oven to 350F and line cookie sheets with parchment.
  2. In a bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, nutmeg and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
  3. In another bowl, beat together brown sugar, peanut butter and butter with an electric mixer on medium speed for about 1 minute. Add molasses, egg and vanilla and beat until smooth.
  4. Using a wooden spoon, stir flour mixture into peanut butter mixture. The dough will be stiff. Roll the dough into balls about 1" or so then roll them in the cinnamon sugar. Place on cookie sheet 2" apart and flatten slightly with a fork. They spread quite a bit.
  5. Bake for 7 minutes then remove from the oven. Let them sit for a minute before transferring to a wire rack. Like any good chewy cookie, they will look like they're not fully cooked when you take them out. Don't be tempted to put them back in. They'll be perfect by the time they're cool.


  1. I am going to experiment with the spice suggestions in the gluten free version (aka Poor man's cookie)


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