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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

Easy 2 Layer Mint Fudge

This year I made fudge to go with our Christmas cookies. Fudge is not hard to make! The only thing about making mint fudge, is that the flavour of it is powerful enough to make everything else taste minty, so I recommend storing it in a separate container. If you store it with your other goodies, they will taste minty.

If you can't find mint chocolate chips, you can add more mint extract to the semi sweet chocolate chips.

Easy 2 Layer Mint Fudge
Adapted from Taste of Home
Makes 36 squares

  • 2 cups mint chocolate chips
  • 1 can sweetened condensed milk, divided
  • 1 teaspoon vanilla
  • 1 cup white chocolate chips
  • 1/2 teaspoon peppermint extract
  • green food colouring
  1. Line one 8x8 or 9x9 pan with foil and butter it.
  2. I used the microwave because it's faster. In a microwave safe bowl, add the mint chocolate chips, 1/2 the milk and the vanilla and microwave for about 60 seconds on high. Stir it up. Heat it for a few seconds more if the chocolate isn't completely melted, but it should be. Pour this mixture into the pan immediately, and spread with an offset spatula. Work fast, it sets quickly. Put this in the fridge for a minute while you prepare the next layer.
  3. In a microwave safe bowl, add the white chocolate chips with the remaining milk, peppermint extract and food colouring. Heat this for 45 seconds and stir. Pour this immediately over the first layer and spread with your spatula. Work quickly again.
  4. Chill for about 1/2 hour and then using a sharp knife dipped in hot water (and wiped dry), slice into squares. Dip the knife if the hot water and wipe it dry before every new slice.
  5. I put the squares into paper cupcake liners and stored the fudge in the fridge until Christmas. I made it a few days before.


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