Category: Dessert and Sweets

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Fresh Strawberry Snack Cake

Strawberry snack cake is a rich and delicious dessert with a soft, moist crumb that’s bursting with fresh strawberry flavor.

Strawberry Snack Cake

Strawberry Snack Cake

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Course afternoon tea, Dessert
Servings 12
Calories 223 kcal

Ingredients
  

  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • Pinch of salt
  • 8 tbsp unsalted butter, at room temperature (1 stick or ½ cup)
  • 1 cup sugar
  • 1 tbsp lemon zest
  • 2 large eggs, room temperature
  • ½ cup buttermilk, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 2 cups sliced strawberries
  • Powdered sugar or whipped cream for serving (optional)

Instructions
 

  • Preheat the oven to 375ºF. Coat an 8-inch square baking pan with cooking spray. 
  • Whisk flour, baking powder and salt together in a medium bowl.
  • Place butter, sugar and zest into the bowl of an electric mixer.  Beat on medium-high speed until pale, about 4 minutes. 
  • Add eggs one at a time to the mixing bowl. Continue beating and scraping down the sides of the bowl as needed. 
  • In another bowl, mix buttermilk and vanilla. 
  • Add a third of the flour mixture to the butter mixture. Continue beating until nearly combined, then add half of the buttermilk mixture. Repeat, ending with the last third of the flour mixture; beat until just combined. Stir in lemon juice.
  • Spread batter evenly in the prepared pan.  Arrange strawberries on top, pressing down lightly. 
  • Bake until a toothpick inserted into the center of the cake comes out clean (or an internal temp of 210ºF), 50 to 55 minutes. 
  • Let the cake cool completely in the pan on a wire rack.
  • Top with powdered sugar or whipped cream before serving, if desired.
  • Hack:  Don’t have buttermilk?  Mix 1½ teaspoons white vinegar or lemon juice into ½ cup milk.  Let it stand at room temperature for 10-15 minutes until it’s thickened and curdled.  Another option is to thin sour cream with a bit of milk or water until it reaches the consistency of heavy cream.
  • Hack:  Feel free to use your favorite berry in this recipe!
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack: To easily zest a whole lemon, use a vegetable peeler to remove the skin and finely chop it. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 3 months.
  • Hack: Puree any leftover lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. Freeze the puree for up to 3 months.
  • Hack:  Leftover lemon juice can be frozen for up to 12 months.  Pour the juice into an ice cube tray and place it in the freezer until solid.  Transfer the cubes to freezer bags or freezer-safe containers for storage.
Keyword afternoon tea, cake, easy, fresh fruit, snack, strawberries

 

Did you know? Just 8 strawberries will provide 140 percent of the recommended daily intake of Vitamin C for kids.  Check out some more fun facts here!

Suggestion:  Orange quick bread is another delicious treat made from fresh fruit!

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Homemade Easy Dulce de Leche

This easy dulce de leche is a thick, creamy caramel-like spread made from cooked sweetened condensed milk.  Its uses are only limited to your imagination!

Easy Dulce de Leche

Easy Dulce de Leche

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Course afternoon tea, Condiment, Dessert, Snack
Servings 6
Calories 212 kcal

Ingredients
  

  • 1 can sweetened condensed milk
  • Water to cover

Instructions
 

  • Remove the label from the can of sweetened condensed milk.
  • Place the can on its side in a saucepan and add enough water to cover the can plus 1”.  Cover the pan with a lid and bring the water to a boil.
  • Turn the heat to low.  Simmer can for 3 hours, rolling it around every 30-40 minutes.  Add water, if necessary, to keep the can completely covered.
  • Use tongs to carefully remove the can from the water.  Allow it to completely cool before opening.
  • Use dulce de leche on ice cream, for cake/pastry filling, spread on cookies, stirred it into your coffee or any other place where caramel would taste good!
  • Hack:  Transfer dulce de leche into a tightly covered container and store in the refrigerator for up to 1 month.
  • Hack:  I suggest using a solid can (not a pull tab) for this recipe to avoid a rupture.
  • Hack:  Don’t have time to watch a pan?  Put the can in a slow cooker and cover it with water plus 1”.  Set it to low for 8 hours.
  • Hack:  Dulce de leche can also be made in the oven.  Simply open and empty the can into a pie pan or similar size pan.  Cover tightly with tin foil.  Place the pie into a larger pan (so that the pie pan sits comfortably).  Fill the larger pan with ¾" of water.  Bake in a 425℉ oven for 60-90 minutes,
Keyword afternoon tea, cake filling, caramel, coffee sweetener, dessert, Dulce de Leche, homemade, snack, spread, sweet, sweetened condensed milk

What’s the difference between caramel, butterscotch and dulce de leche?  Check it out here!

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Banana Strawberry Oatmeal Bread

This banana strawberry oatmeal bread is for those who enjoy a “less sweet” quick bread option.  It tastes great with peanut butter or jam!

Banana Strawberry Oatmeal Bread

Banana Strawberry Oatmeal Bread

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Course Dessert, Snack
Servings 12
Calories 224 kcal

Ingredients
  

  • 1⅓ cup  whole wheat flour
  • ¾ cup all-purpose flour
  • ½ cup quick oats
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 3 ripe bananas
  • 4 eggs
  • ⅔ cup maple syrup
  • 3 tbsp melted butter
  • 1 tsp almond extract
  • 1 tsp vanilla
  • 2 cups cubed strawberries

Instructions
 

  • Preheat the oven to 350℉.  Coat two 9”x5” bread pans with cooking spray.
  • Mix together flours, oats, baking powder, cinnamon and salt in a large mixing bowl.  Set aside.
  • Put bananas, eggs, maple syrup, butter and extracts into a blender and process until smooth. 
  • Pour banana mixture into the flour mixture and blend with a spoon just until all the ingredients are incorporated.
  • Add strawberries to the bread mixture and gently fold until they are incorporated into the batter.
  • Divide batter equally into the bread pans.  Bake for 30 to 35 minutes until a toothpick inserted into the center clean or the internal temperature is 205℉. 
  • Allow to rest in the pans for 5 minutes and then remove to a cooling rack.  Allow to cool completely before slicing.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze tightly wrapped loaves or slices for up to 3 months.
  • Hack:  Try experimenting by using different kinds of fruit and/or berries in this recipe.  Let me know it turns out in the comments section!
  • Hack:  Take advantage of the wide variety of fruits and berries that can be found in the frozen foods section of the grocery store.  If the pieces are too large for your purpose, simply let a few thaw so you can mash them or puree the desired amount in a blender.
Keyword afternoon tea, baked, banana, berries, bread, cake, dessert, easy, fruit, leftover, loaf, oatmeal, over-ripe, ripe, snack, strawberry, vegetarian

Did you know?  A family of four wastes about $1,600 per year on produce that “goes over” before it gets eaten.  While my favorite way to use (almost) too ripe fruit is to bake something delicious, this article offers other solutions to avoid waste!

I have lots of recipes for using up fruit and berries, including fruit leather, banana pudding, and pork chops with apples and onions, to just name a few!

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Tie Dye Birthday Cake

Who says you have to choose between fun and flavor? This tie dye birthday cake is made with butter and egg yolks, making it super moist and rich!

Tie Dye Birthday Cake

Tie Dye Birthday Cake

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Course Dessert
Servings 6
Calories 360 kcal

Ingredients
  

  • ¾ cup + 2 tbsp flour*
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • ¼ tsp salt
  • 4 tbsp sour cream, room temperature
  • 2 tbsp heavy cream, room temperature
  • ½ cup butter, room temperature (1 stick)
  • ¾ cup sugar
  • 4 egg yolks, room temperature
  • 2 tsp vanilla
  • Food colorings of your choice

Instructions
 

  • Preheat the oven to 350℉.  Grease and flour 1 8” round pan.
  • Whisk flour, cornstarch, baking powder and salt together in a small bowl. Set aside.
  • Combine sour cream and cream together and set aside.
  • Put butter and sugar in the bowl of a stand mixer, fitted with the beater paddle.  Beat together on high speed for 3 full minutes, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed.
  • Turn the mixer down to medium-high speed. Add egg yolks and vanilla and beat until well blended.
  • Add about ⅓ of the dry ingredients and ½ of the sour cream mixture and beat on low speed until combined. Add ⅓ more of the dry ingredients and the rest of the sour cream mixture and beat on low speed until combined. Add the rest of the dry ingredients and beat on low speed until combined. 
  • Divide the cake batter evenly among 4 or 5 small bowls (depending on how many colors you’re using). Stir food coloring into each bowl--1 drop at a time--until the desired intensity of each color is reached. Keep in mind that the cake will bake to a lighter shade than the batter.
  • Drop tablespoonfuls of batter randomly into the prepared cake pan.
  • To make the tie-dye effect, carefully drag a skewer completely through the batter from the center out to create a pattern with the colors. Don't overmix the colors.
  • Bake in the preheated oven for 25 to 30 minutes, or until the top springs back when lightly tapped. The internal temperature should read 210°F.
  • Cool 15 minutes before turning out onto cooling racks.
  • Cool cake completely.  Frost and/or decorate according to your preferences.   
  • *Or use one cup of cake flour
  • Hack:  Cake will remain fresh for about 3 days left at room temperature, in the refrigerator for up to 5 days or frozen in serving-sized containers for up to 3 months.  
Keyword baked dessert, birthday cake, cake, dessert, tie dye, yellow cake

I don’t know who came up with the fantastic idea of tie-dying food but the practice of dying clothes has been around for centuries.  Dying (and tie-dying) became popular in the early 20th century as a way of extending the usefulness of faded fabrics.  Tie-dying arose as a fashion statement in the 60s hippie movement and has remained popular ever since!

Suggestion:  Use the leftover egg whites to make macarons!

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Traditional Wedding Cake Frosting

This traditional wedding cake frosting is just the right amount to frost an 8″ single-layer round cake! It’s perfect for those times when you need a small cake!

Traditional Wedding Cake Frosting

Traditional Wedding Cake Frosting

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Course Dessert
Servings 14
Calories 133 kcal

Ingredients
  

  • ½ cup vegetable shortening
  • ½ tsp salt dissolved in 1 teaspoon warm water
  • 1 tsp vanilla*
  • ½ tsp almond extract**
  • ¼ cup water
  • 4 cups confectioners' sugar, divided
  • Food coloring, optional

Instructions
 

  • Put the shortening, salt solution, vanilla, almond extract, water and 2 cups confectioners' sugar into the bowl of a stand mixer with the whisk attachment.
  • Beat on low speed until well blended.  Turn the mixer speed to high and beat for 10 minutes.
  • Shut the mixer off and add the rest of the confectioners' sugar.  Beat on low speed until well blended, adding more water if needed to reach desired consistency. 
  • With the mixer still running, add food coloring, a few drops at a time, to achieve the desired color.
  • *Use clear vanilla extract for a bright white frosting.
  • **Another flavor extract can be substituted for the almond extract or you can increase the vanilla by ½ tsp.
  • Hack:  Leftovers can be stored in the refrigerator for up to 3 months.
  • Note: This recipe will frost one 8" or 9" single-layer cake.
Keyword buffet, dessert, easy, frosting, homemade frosting, party food, picnic food, traditional, wedding cake, white frosting

Did you know?  The first recorded wedding “dessert” was a pie filled with oysters, lamb testicles, throat, rooster comb, and pine kernels.  Check out some other fun facts about wedding confections here!

Suggestion:  Use this frosting to top a super fun tie-dye birthday cake!

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Homemade Basic White Frosting

This basic white frosting is super fast and easy to make. It uses just a few simple ingredients, comes together quickly and is incredibly versatile.

Basic White Frosting

Basic White Frosting

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Course Dessert
Servings 2 tbsp
Calories 150 kcal

Ingredients
  

  • 1½ cups powdered (confectioners) sugar
  • ½ cup butter, room temperature (1 stick)
  • 1 tsp vanilla (or ½ tsp vanilla and ½ tsp of any other extract such as orange or peppermint)
  • 1-2 tbsp milk, if needed
  • food coloring, if desired

Instructions
 

  • Place sugar, butter and extract in the bowl of a stand mixer.  
  • Use the whisk attachment and blend on medium speed until well incorporated and fluffy.  
  • Add milk, a few drops at a time, and food coloring (if desired) to achieve the color and consistency desired.
  • Makes about 1¼ cups of frosting
  • Hack: Tightly cover leftover frosting and store at room temperature for up to 24 hours. Frosting can be stored in the refrigerator for up to a month or in the freezer for up to 3 months.
Keyword cake, cookies, decorating, dessert, frosting, homemade frosting

To see more videos from Lily-Rose and her friends, check out our YouTube Channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Read my review of the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer here: https://cynthiaeats.com/my-review-kitchenaid-artisan-series-5-quart-tilt-head-stand-mixer/.

Suggestion:  Use this frosting to decorate some homemade rolled chocolate cookies!

 

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Best Creamy Banana Pudding

 

Best Creamy Banana Pudding

 

1 cup milk*

1 ripe banana, sliced

3 tbsp sugar

1 tbsp cornstarch

1 egg yolk

Pinch salt

¾ tsp vanilla

 

Place milk and banana slices in a small saucepan. Bring to a simmer over medium heat, stirring frequently.

Remove saucepan from heat, cover and allow milk and bananas  to steep for a minimum of 4 hours of or refrigerate for up to 24 hours.

Return milk mixture to the stove and bring to a simmer over medium heat, stirring frequently. Drain through a wire mesh strainer into a heat-proof bowl. Discard banana slices.

Whisk sugar and cornstarch together in the saucepan, then whisk in the egg. Slowly add in milk, whisking constantly. Return to the stove and heat over medium-low heat until steaming, about 5 minutes. Stir frequently.

Turn heat up to medium and bring to simmer, stirring constantly.

Remove pan from heat, cover and allow to cool for 10 minutes. Stir in vanilla and salt, then transfer pudding to individual bowls and cover tightly. Serve warm or chill in the refrigerator. The pudding will thicken as it cools.

Leftovers can be stored, tightly covered, in the refrigerator for up to 7 days.

*Evaporated can be substituted in this recipe

 

2 servings, 210 calories per serving

 

 

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Old Fashioned Peanut Butter Cookies

When was the last time you had old-fashioned peanut butter cookies? They’re a tried and true crowd-pleaser…just like Grandma used to make!

Old Fashioned Peanut Butter Cookiesd

Old Fashioned Peanut Butter Cookies

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Course Dessert
Servings 1 cookie
Calories 100 kcal

Ingredients
  

  • ½ cup vegetable shortening
  • ¾ cup creamy peanut butter
  • 1¼ cup brown sugar
  • 3 tbsp milk
  • 1 tbsp vanilla
  • 1 egg
  • 1¾ cup flour
  • ¾ tsp salt
  • ¾ tsp baking soda

Instructions
 

  • Preheat the oven to 375℉.
  • Cream shortening, peanut butter and brown sugar until well combined and fluffy. Add milk, vanilla and egg. Mix just until combined.
  • In a separate bowl, mix flour, salt and baking soda. Add to the creamed mixture and stir to combine.
  • Drop by heaping teaspoonfuls 2 inches apart on an ungreased cookie sheet. Dip a fork in sugar and press lightly twice on one cookie, flattening it slightly to create a crisscross pattern. Repeat for each cookie.
  • Bake for 7-8 minutes until set and just beginning to brown on the edges. Do not overbake, as cookies will continue to cook on the hot cookie sheet after removing them from the oven.
  • Allow cookies to rest on the cookie sheet for 2 minutes and then remove to a cooling rack.
  • Yield: 3 dozen cookies
  • Hack: Store cookies in a tightly sealed container at room temperature for up to 5 days.
  • Hack: Cookies can be frozen for up to 3 months. Place cookies on a cookie sheet lined with parchment paper and place them in the freezer until completely frozen. Remove to a sealable freezer bag and place in a freezer-safe container. To thaw, remove the desired number of cookies from the bag and place them on a paper towel-lined plate. Allow to thaw completely before serving.
Keyword buffet, childrens recipes, cookies, cooking video, dessert, homemade cookies, instructional video, Lily Rose Kindergarten Cook, old fashioned, peanut butter, picnic food, vegetable shortening

For more from Lily and her friends, subscribe to her YouTube Page.  Don’t forget to like your favorite videos!

Do you love peanut butter?  Try sesame peanut butter noodles!  They’re spicy, nutritious and super easy to prepare!

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Vanilla Cream Dessert Sauce

Vanilla cream dessert sauce is a versatile topping that comes together in minutes and can be drizzled over bread pudding, apple crisp or even fruit salad!

Vanilla Cream Dessert Sauce

Vanilla Cream Dessert Sauce

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Course Dessert
Servings 2 tbsp
Calories 31 kcal

Ingredients
  

  • 1 cup milk
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla

Instructions
 

  • Whisk together milk, sugar and cornstarch in a small saucepan.
  • Bring to a simmer over medium heat, whisking constantly.  Allow to simmer for one minute and remove from heat.
  • Can be used warm or cold.
  • Refrigerate leftovers in a tightly covered container.
Keyword condiments, dessert, easy, homemade sauce, quick and easy, vanilla

Did you know?  Americans prefer vanilla ice cream by far over other flavors.  Check out some more fun facts here!

Suggestion:  Pour over a fruit salad, apple crisp or bread pudding!

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Fresh Orange Juice Quick Bread

This incredibly moist and delicious orange juice quick bread uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.

Orange Juice Quick Bread

Orange Juice Quick Bread

Print Recipe Pin Recipe
Course afternoon tea, Breakfast, brunch, Dessert, Snack
Servings 10
Calories 350 kcal

Ingredients
  

  • 1 orange
  • 2 eggs, room temperature
  • 1 stick butter, room temperature (½ cup)
  • 1½ cups sugar
  • ½ cup orange juice + ¼ cup
  • 1 tsp vanilla
  • 2 cups flour
  • 3 tsp baking powder
  • ½ tsp salt

Instructions
 

  • Preheat the oven to 375℉. Coat one 9” x 5” loaf pan with cooking spray and line with parchment paper.
  • Zest orange.  Pulse the remaining orange in a blender or food processor until smooth. Set aside.
  • Cream eggs, butter and sugar together with a mixer until pale. Add orange zest, orange puree, ½ cup orange juice and vanilla. Mix until smooth.
  • Whisk together flour, baking soda and salt. Add to sugar mixture and blend until smooth
  • Place batter into loaf pan and bake until a skewer inserted in the center comes out clean or until the internal temperature is 190℉, about 60 minutes.
  • Immediately after taking the bread out of the oven, drizzle the top with ¼ cup orange juice, going slowly enough to allow the juice to soak into the top of the bread.
  • Allow to cool completely before slicing.
  • Hack: For smaller loaves (for freezing or giving away!), divide the batter between two 6’ x 4” loaf pans lined with parchment paper and bake for 40-45 minutes. Alternately, line 24 muffin cups with muffin papers. Divide batter between cups and bake for 25-30 minutes.
  • Hack: Store leftover bread at room temperature for up to 4 days or freeze, tightly wrapped, for up to 3 months.
  • Hack: To easily zest a whole orange, use a vegetable peeler. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
  • Hack: Zest and puree any leftover oranges in the blender or food processor for use in recipes such as cakes, cookies or breads. 1 orange yields about ⅓ cup puree, which can be sealed in a bag and stored in the freezer.
  • Hack:  Leftover orange juice can be frozen for up to 12 months.  Pour orange juice into an ice cube tray and place in the freezer until solid.  Transfer to freezer bags or freezer safe containers for storage.
Keyword afternoon tea, baked breakfast, breakfast, brunch, orange juice, orange zest, oranges, quick bread, snack, vegetarian

Did you know?  Oranges are actually classified as a berry! Check out some more fun facts here!

Suggestion: If you love quick bread, try this simple homemade banana bread by Lily-Rose Kindergarten Cook!

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