Skip to main content

Featured

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

Chocolate Chia Seed Pudding

It's ridiculous how easy this pudding is to make. You can make so many different flavours, and the toppings you can put on are endless.

The first time I made chia pudding, I made a blended version. The texture was gloppy, and my kids didn't like it.

This time I decided to go with an un-blended version, and it was much better! I will leave out the cinnamon next time, because I found it too over-powering.

For the blended version, you basically add everything to a blender. Dana (Minimalist Baker) says you can add dates to sweeten the blended version if you wish.

For the un-blended version, you're simply not going to blend the mixture.



Chocolate Chia Seed Pudding
Adapted from Minimalist Baker  
Makes 4 Servings

Ingredients
  • 1 1/2 cups non-dairy milk (I used homemade almond milk)
  • 1/3 cup chia seeds
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon pink salt
  • 1/2 tsp vanilla extract
  • toppings of choice (I used fresh berries)
Directions
  1. Place all ingredients in a bowl and whisk. You can use a fork, just be sure to break up any clumps of chia seeds before you transfer to your airtight glass container.
  2. Place in the fridge for a minimum of 3 hours so the chia seeds can absorb the liquid. Consume within 3 days.
Other chia pudding recipes I want to try:

MAPLE WALNUT CHIA SEED PUDDING 
CREAMY PUMPKIN SPICE CHIA PUDDING 
CHOCOLATE AND RASPBERRY CHIA PUDDING 4 WAYS 
MANGO CHIA PUDDING 
LEMON CURD CHIA PUDDING 
CREAMSICLE CHIA PUDDING 
PINA COLADA CHIA PUDDING  
BANANA CREAM CHIA PUDDING 

Comments

Popular Posts