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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

Roasted Pumpkin Seeds

Don't throw away your Halloween pumpkin seeds. Eat them!

Roasted Pumpkin Seeds
Makes 8-10 servings

Ingredients
  • 2 1/2 cups fresh pumpkin seeds
  • 1 tablespoon unflavoured oil
  • 1 tablespoon melted butter
  • 2 tablespoons seasoning salt or regular salt
Directions
  1. Collect the seeds from the pumpkins that you're about to carve. Place the seeds (and any stringy stuff that's attached to them) in a giant bowl of cold water. Use your hands to separate the seeds from the strings. The seeds will float to the top. Scoop them out with a slotted spoon and rinse them in a strainer.
  2. Boil the seeds for about 20 minutes then strain and place on a large tray to dry over night. You could use cooling racks if you have the kind where the seeds won't fall through. DO NOT put them on paper towels. They WILL stick.
  3. The next day, preheat the oven to 300F and line a baking sheet or two with parchment.
  4. Toss the seeds with butter, oil and salt and spread in a single layer on the baking sheet lined with parchment. Bake for about 45 minutes or until the seeds are golden, tossing every 15 minutes.

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