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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

Baked Zucchini Sticks

This is a great recipe. I think I may have added too much Italian seasoning - 1 teaspoon should be enough, I added 2. My kids were getting under my feet and eating too many nuts while I was trying to cook, so I didn't let the zucchini sit in the salt as long as I should have. I'm sure they would have been even crispier if I let them sit longer. Towards the end, I decided I might try the Shake n' Bake technique, so I put a whole bunch of sticks in the container, put the lid on and shook it. BAD idea. The coating gets all wet and doesn't stick properly. Take the time to do it right. Into the egg first, then roll them by hand into the breadcrumb mixture. Okay?


Baked Zucchini Sticks
Adapted from Moms Crazy Cooking

Ingredients
  • 2 zucchinis, cut into sticks
  • 1 tablespoon salt
  • 1 large egg, lightly beaten
  • 1 cup Panko
  • 1/3 cup grated Parmesan
  • 1 teaspoon Italian seasoning
Directions
  1. Sprinkle the cut zucchini with salt and let it sit in a strainer over a bowl to drain. This should take about an hour. I left mine for only half an hour and it wasn't enough.
  2. Rinse the zucchini with cold water then set onto paper towel to dry up a little. Blot the top with more paper towel.
  3. Preheat the oven to 425F and line a large baking sheet with parchment.
  4. Mix the Panko, Parmesan and Italian seasoning together.
  5. Dip the zucchini sticks into the egg (a few at a time), then coat with the breadcrumb mixture. Place onto the cookie sheet and repeat the dipping process until all the sticks are coated. Sprinkle any remaining breadcrumb mixture on top.
  6. Bake for 12 minutes, flip the zucchini, then bake for another 12 minutes until golden and crispy.


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