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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

Maple Cinnamon Chickpeas

Chickpeas make a great little snack for humans, but dogs like them too. My dogs stuck their tongues in the bowl before I had the chance to really enjoy them. I only got a small handful. I was going to sit down with them and enjoy a nice movie, but it didn't happen. Never leave food unattended for even 3 seconds, when there are animals in the house.

**Do not throw away your canned chickpea liquid (aka aquafaba). You'll want to use it to make chocolate chip cookies later!


Maple Cinnamon Chickpeas

Ingredients
  • 1 15oz can of chickpeas (or 1 ½ cups cooked chickpeas is fine)
  • 2 tablespoons maple syrup
  • ½ teaspoon cinnamon
  • 1 teaspoon coconut oil
Directions
  1. Preheat the oven to 350F.
  2. First, drain, rinse and dry (with paper towel) your chickpeas.
  3. Spread the chickpeas onto parchment lined cookie sheets, so that they're in a single layer.
  4. Bake them for about 30 minutes, tossing them every now and then so they don't burn on one side. They should be almost crispy. Taste one.
  5. Combine the syrup, cinnamon and coconut oil in a bowl and toss the hot chickpeas in the mixture. The coconut oil will melt if it wasn't already melted.
  6. Place the chickpeas back on the baking sheets and cook for another 10 minutes or so, tossing them at least once.
  7. Let them cool a little before you eat them, and remember to hide them from the pets!

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