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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, Banana & Oat Dog / Squirrel Treats

Tired of banana bread? Use your brown bananas to make dog treats. Squirrels also LOVE these, and humans can eat them too! If you’re making this recipe for humans, you may want to consider adding a little maple syrup or honey to the mix. 

Peanut Butter, Banana & Oat Dog / Squirrel Treats

  • 4 mashed ripe bananas
  • 1/3 cup of natural peanut butter (peanuts should be the only ingredient)
  • a sprinkle of turmeric powder (optional)
  • 1/3 cup coconut flour (optional)
  • rolled oats
  1. Preheat your oven to 250F and line a baking sheet or two with parchment.
  2. Combine first 4 ingredients in a large bowl.
  3. Add oats until the mixture is firm enough to roll balls without sticking to your hands too much. Start with 1 cup and see how it is. 
  4. Use a mini cookie scoop or teaspoon to scoop the mixture and then roll into balls. Flatten slightly on a baking sheet. They don’t spread so you can place them close together. 
  5. You may also press the mixture onto the baking sheet and flatten it into a rectangle. The thinner it is, the faster it will cook. Use a pizza cutter to cut squares before baking. I prefer this method.
  6. Bake for 20-30 minutes until one side is lightly golden, then flip and continue to bake until the other side is golden. Mine took about an hour. If you went with the rectangle you can try to flip the whole thing at once and then break the squares apart for the second half of the baking. Or break and flip one by one. Either way, they need to be flipped. 
  7. Cool on cookie sheets completely and then transfer to a container. The treats will get soft if you place the lid on. I leave the lid off so they remain crunchier. 


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