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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

Stovetop Mac & Cheese

Who doesn't love macaroni & cheese? You can make it so many different ways! I've even made vegan  mac & cheese in the past and it's also very delicious! The best thing about this recipe is that it's made in one pot. We will not be using any flour to thicken the sauce. It's magical.

I don't measure anything when I make this, but it's so easy that you can't really mess it up. 

Edited April 10, 2020: I made this again today and put in a little extra effort to get some measurements for you. Recipe updated below.

This recipe is creamy and if you use a good aged cheddar, it will be extra flavourful. You can also add other cheeses as long as they melt well.

Above: This is what the ratio of pasta to liquid should look like.

Above: Here's what it looks like almost ready to add cheese.

Above: A quick video so you can see how thick the liquid has become.

Above: You can transfer the whole thing to a baking dish, add breadcrumbs and cheese to the top and bake if you wish. 400F until golden and bubbly.

Stovetop Macaroni & Cheese
Makes 4 Servings

  • 3 cups pasta shape of choice
  • 2 cups milk of choice
  • 1 cup water
  • 2 tablespoons butter
  • Seasonings of choice (I use paprika and mustard powder)
  • 3 cups grated aged cheddar (not pre-grated from a bag)
  • 1/4 cup cream cheese (optional but recommended)
  1. Place your pasta into the bottom of a pot. 
  2. Cover the pasta with 2 parts milk and 1 part water until the pasta is just peeking out the top. Some shapes take longer to cook than others so you may need to add another cup or 2 of liquid during cooking. 
  3. Add butter and a sprinkle of your favourite seasonings (get creative).
  4. Simmer the pasta over medium heat until most of the liquid has evaporated and the pasta is as soft as you like it. The remaining liquid (a little less than 1") should be thickened slightly. if the liquid has thickened and the pasta is not cooked, this is where you could add more liquid 1/2 cup at a time. 
  5. Now, remove the pot from the heat and stir in cream cheese until it's completely melted into the pasta. Stir in the cheese. The final result should be a delicious and creamy pasta dish.


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