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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

Small Batch Mint Chocolate Cookies

Small batch baking is a wonderful thing. Make only what you need so you're not tempted to eat too much. For some reason I didn't have semi sweet chocolate chips! I had to use what I did have, which turned out to be mint chocolate chips. If you don't like mint chocolate, feel free to use semi sweet.





Small Batch Mint Chocolate Cookies
Adapted from Food Blogga
Makes 12 small cookies

Ingredients
  • 2oz mint chocolate chips
  • 1 1/2 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon beaten egg
  • 1/4 cup all purpose flour
  • 1/4 teaspoon baking soda
  • pinch of salt
Directions
  1. Preheat the oven to 350F and line a baking sheet with a silicone pad, or parchment paper.
  2. Place the chocolate chips and butter in a bowl and microwave for about a minute or until melted. Stir until well combined.
  3. Stir in the brown sugar, vanilla and egg until well mixed.
  4. Sift in the flour, baking soda and salt. Stir again until well combined.
  5. Using a small cookie scoop, place the cookies on the cookie sheet. Bake for about 6 minutes. The cookies will puff up a bit and spread out.
  6. Remove from the oven and rest on the sheet for a few minutes. If you try to move them right away, they'll fall apart. Transfer to a wire wrack to cool completely.

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