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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

Instant Pot Mac and Cheese

I finally broke down and bought an Instant Pot. I picked it up for half price on Amazon.

Even if you factor in the time it takes the device to come to pressure and then release the pressure after cooking, you will still end up saving time on many different recipes.

Here’s a recipe for mac and cheese that is almost too easy. The original recipe says not to use pre-grated cheese but it worked for me so...




Instant Pot Macaroni and Cheese
Adapted from Little spice Jar 
Makes 6 Servings

Ingredients
  • 1 pound uncooked elbow macaroni
  • 4 cups water
  • 4 tablespoons butter
  • ¾ teaspoon salt
  • ½ black pepper
  • 3 cups shredded cheese (I used a blend of mozzarella, cheddar and Swiss - I have also made it with smoked cheddar which I grated myself)
  • 1 1/4 cup milk of choice
Directions
  1. Place the macaroni, water, butter, salt, and pepper into the instant pot. Stir to combine.
  2. Place the cover on. My knob doesn’t need to be set to sealing but some models do. Be sure to seal yours.
  3. Set to manual high pressure for 4 minutes followed by 4 minutes of natural release.  Now release the rest of the pressure manually. I always experience some sputtering so keep your hands away from the vent.
  4. Open the lid and stir in the milk followed by the cheese.
  5. This can be reheated but I liked it better straight out of the pot!

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