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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

One Bowl Maple Walnut Brownies

I really don't like washing dishes - do you? These brownies are easy and I since I'm on vacation from work this week, it was easy to eat too many of them. Usually I bring leftovers to work to get rid of them. My co-workers LOVE treats.

Since Valentine's Day is coming up, you could use a cookie cutter to make heart shaped brownies for your Valentine, or bake the mixture in a heart shaped muffin pan if you have one. 

You could use different types of chocolate or nuts in these, or replace the maple extract with vanilla or other extracts.

One Bowl Maple Walnut Brownies
Makes 16 squares

  • 1/3 cup milk chocolate chips
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon maple extract
  • 2 tablespoons unsweetened cocoa powder
  • 2/3 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts
  • 1/4 cup semi sweet chocolate chips
  • 1/4 cup white chocolate chips
  1. Preheat the oven to 350F and spray/flour an 8x8 inch pan.
  2. In a microwave safe bowl, heat the butter and chocolate chips for about 45 seconds, or until you can stir them together and the chocolate is melted. 
  3. Stir the sugar into the chocolate mixture until well combined, followed by the eggs and maple extract. I used a rubber spatula to mix everything. 
  4. Now, add the cocoa and flour and stir just until combined. Gently stir in the nuts and chocolate chips.
  5. Pour the batter into the prepared pan and spread it out evenly. 
  6. Bake for about 15 minutes or until a tester comes out clean. 
  7. Cool completely before slicing into 16 squares. Store in an airtight container. If you leave them sitting out they will get dry around the edges. 


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