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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 Chocolate Chip Cookies

We absolutely love this cookie recipe and have made it several times now. These cookies are soft on the inside and crisp on the outside. The recipe I posted for Peanut Butter Cookies with Chocolate Chips back in May is also very delicious, but I like the texture of these ones even more.

Above: I made these ones with a mini cookie scoop. Adjust baking time accordingly.





Peanut Butter Chocolate Chip Cookies
Original recipe by foodelicacy

Ingredients
  • 1/2 cup butter, room temperature
  • 3/4 cup brown sugar
  • 1 large egg
  • 2 teaspoon vanilla 
  • 1/2 cup smooth peanut butter
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chips (you choose which kind)
Directions
  1. Pre-heat the oven to 375F and line a cookie sheet with parchment paper.
  2. Cream the butter and sugar together on medium speed in a large bowl until fluffy.
  3. Add the egg and beat on low speed until the mixture is smooth.
  4. Add the peanut butter and vanilla. Beat to combine well.
  5. Sift together the flour, baking soda and salt and add it to the wet mixture. Mix on low until it forms a dough.
  6. Stir the chocolate chips in by hand or on low speed. 
  7. The original recipe suggests chilling the dough for 30 minutes but I don't. 
  8. Use a medium cookie scoop to drop the dough on the prepared sheet about 1" apart.
  9. Bake for 10-12minutes, or until the cookies turn golden brown around the edges.
  10. Remove the sheet from the oven and gently press down on the cookies with a rubber spatula to flatten them.
  11. Allow the cookies to cool on the tray for a few minute and then transfer them to a wire rack once they are firm enough to move without breaking.
  12. Repeat for the rest of the dough.
  13. Store in an airtight container for up to a week or freeze for longer storage. 

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