Lemon Curd Creamy and luscious lemon curd can be used on scones, muffins, and as a great cake filling. Prep:20 mins Total:20 mins Yield:Makes 2 cups Ingredients 1 cup sugar 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice 8 large egg yolks (egg whites reserved for another use) 1/4 teaspoon coarse salt 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces  Directions Step 1 In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.Step 2 Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted,…

2 cups white sugar 1 ¾ cups all-purpose flour ¾ cup unsweetened cocoa powder 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk ½ cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Preheat oven to 350 degrees F (175 degrees C). Grease and flour two eight inch round pans.In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.Bake 30 to 35 minutes in…

1 cup flour1/2 tsp baking soda1/8 cup vegetable oil1/4 cup peanut butter1/2 cup applesauce1/2 cup pumpkin puree1 egg Frosting 1/4 peanut butter1/2 cup yoghurt Instructions: Preheat oven to 350 degrees F.In a large bowl, combine flour and baking soda.In a separate bowl mix together vegetable oil, peanut butter, applesauce and pumpkin puree. Once combined, mix in egg and mix until combined.Combine wet and dry ingredients and stir until combined.Pour mixture into an 8" round pan (a square pan can also be used) that has been greased with oil.Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean and the cake springs back when pressed lightly.Allow to cool on…