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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

Robin Hood Chocolate Chip Cookies

I like recipes from Robin Hood. And who doesn't like chocolate chip cookies? Here's a good one for you to try!


Robin Hood Chocolate Chip Cookies
Adapted from Robin Hood Flour

Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
Directions
  1. Preheat the oven to 350F.
  2. Cream butter, sugars, egg and vanilla together with an electric mixer until light and fluffy, about 3 minutes.
  3. Sift flour, baking soda and salt into the butter and sugar mixture and mix well. Stir in chocolate chips.
  4. Drop by spoonfuls onto a parchment lined baking sheet and bake for about 10 minutes, or until lightly golden. Cool for a few minutes on the cookie sheet before transferring to wire racks.


Comments

  1. Would you say these are chewy or crispy? I just threw my recipe out, it had honey in it, and the last couple of batches just didn't taste right, On the lookout for a replacement, I like chewy.

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    Replies
    1. I guess I would describe these as soft but not in a chewy sort of way, a little bit more on the cakey side. If that makes sense. If you like chewy you’ll probably want to try this one first http://jennys-cookbook.blogspot.ca/2011/07/best-chewy-chocolate-chip-cookie-recipe.html ! Good luck. I’m a fan of chewy too! Although I’ve been sold on crisp as well now that I’ve made Chocolate Chip Rugelach http://jennys-cookbook.blogspot.com/2011/10/chocolate-chip-rugelach-cookies.html . Although it’s a bit more work than your average chocolate chip cookie. Totally worth the effort though!

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