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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

Bacon and Roasted Pepper Quesadillas

I like to roast peppers all the time. One day I was looking in the fridge and noticed that I had some roasted peppers and some leftover bacon. What? Leftover bacon?! How does that even happen?

You can see I used yellow and orange peppers in here. 

Bacon and Roasted Pepper Quesadillas
Makes 1 Serving

Ingredients
  • 1 small flour tortilla
  • 1/4 cup shredded cheddar cheese
  • 1 1/2 slices cooked crispy bacon (that's what I had left over)
  • 1/2 a roasted pepper
Directions
  1. Place the cheese, bacon and roasted pepper on one side of the tortilla and fold it over.
  2. Heat a small pan over medium heat and cook your quesadilla on one side until the cheese starts to melt and the tortilla starts to turn golden. Carefully flip it over and continue to cook until the other side is golden.

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