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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

Peanut Butter Nutella Cookies (flour-less)

I just made these flour-less cookies in between loads of laundry and they were delicious! 

I asked my cousin to take this recipe and use 1/2 cup peanut butter and 1/2 Cup Nutella, and report back to me. She said they still turned out great and her co-workers enjoyed them. So there you go. You can change the ratio of peanut butter to Nutella and still come up with a delicious cookie!

Peanut Butter Nutella Cookies
Makes 26 cookies 

  • 1 large egg
  • 3/4 cup peanut butter (I used smooth)
  • 1/4 cup Nutella
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/3 cup large flake oats
  1. Preheat the oven to 350F and line a baking sheet with parchment.
  2. Combine all ingredients in a bowl with a wooden spoon, until well combined.
  3. Using a small cookie scoop (or teaspoon), place cookie dough 1-2 inches apart on the prepared sheet.
  4. Bake for 10 minutes. They were perfect at 10 minutes for me, but the middle should just be past that under-cooked looking stage.
  5. Remove them from the oven and let them sit on the cookie sheet for 2 minutes or until you can lift them off with a spatula without breaking them. Cool on wire racks.



  1. Nothing better than PB & Chocolate. YUM! Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.

  2. I made these for the Secret Recipe Club. Absolutely yummy!


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