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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

Peanut Butter Cookies w/ Chocolate Chips

Here's a recipe for peanut butter cookies, that my 9 year old made for us. She's really getting into baking! We added mini chocolate chips for fun and we only used 1 bowl because nobody likes washing dishes around here. 




Peanut Butter Cookies w/ Chocolate Chips
Recipe by dash of sanity
Makes 36 Cookies

Ingredients
  • 1 cup creamy peanut butter (not the natural kind)
  • 1/2 cup salted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tablespoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup mini chocolate chips
Directions
  1. Preheat the oven to 350F and line a baking sheet (or 2) with parchment.
  2. In a large bowl, cream together the peanut butter, butter, and sugars. Beat together until smooth. We used a wooden spoon but you could use an electric mixer.
  3. Add the egg and vanilla and mix until well combined.
  4. Add the flour, baking soda, and salt to the bowl and mix again until well combined.
  5. Use a medium cookie scoop to drop balls of dough onto the sheet at least 1" apart.
  6. Press down on the dough balls with a fork or your finger-tips to flatten slightly. 
  7. Bake for 8-9 minutes until golden around the edges.
  8. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
  9. Store in an airtight container for up to a week.

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