Tag: cake

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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

Print Recipe Pin Recipe
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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Easy Pancake Mix Banana Cake

Today Lily-Rose makes a pancake mix banana cake! This simple recipe is super fast and easy to make, especially if your pantry is running low on supplies!

Pancake Mix Banana Cake

Pancake Mix Banana Cake

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Course afternoon tea, Dessert, Snack
Servings 8
Calories 418 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 350℉.  Coat a 9” cake pan with cooking spray.  
  • Put bananas, egg, oil, brown sugar, milk and extract into a blender.  Mix until well combined and smooth.
  • Measure pancake mix into a large bowl.  Add banana mixture and stir just until blended.  Do not overmix.  
  • Pour batter into the cake pan and bake for 25-30 minutes.  The cake is done when a toothpick inserted into the center comes out clean or when the cake reaches an internal temperature of 210℉.
  • 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. 
  • Hack: If your bananas have reached maximum ripeness, remove peels and place them on a cookie sheet in the freezer.  Once solid, place in a sealable freezer bag and store in the freezer for use in recipes that call for mashed or pureed bananas. 
Keyword banana, cake, childrens recipes, cooking video, easy, fast and easy, fruit, instructional video, Khloe Rose, kid friendly, kids recipe, Kindergarten Cook, Lily Rose, pancake mix, quick and easy, simple

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

Suggestion:  If you prefer a frosting made with butter, use this basic white frosting recipe!

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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

Print Recipe Pin Recipe
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

Print Recipe Pin Recipe
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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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

Print Recipe Pin Recipe
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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Flourless Oatmeal Bars

These gluten-free flourless oatmeal bars are made with chickpeas instead of flour! Chickpeas are low in fat, high in fiber and rich in antioxidants.

Flourless Oatmeal Bars
(Published by Pampered Chef)

 

1 can (15-16 oz or 398 mL) chickpeas, drained and rinsed

2   eggs

½ cup (125 mL) reduced-fat creamy peanut butter

1 tsp (5 mL) vanilla extract

⅔ cup (150 mL) white chocolate morsels, divided

½ cup (125 mL) quick-cooking oats

⅓ cup (75 mL) dried cranberries

⅓ cup (75 mL) packed brown sugar

½ tsp (2 mL) baking soda

¼ tsp (1 mL) salt

 

Preheat the oven to 350°F (180°C). Lightly spray the wells of a Brownie Pan with nonstick cooking spray.

Place chickpeas and eggs in the Manual Food Processor and process until they’re well blended.

Carefully remove the blade from the processor bowl, and transfer the chickpea mixture to the Classic Batter Bowl. Add the peanut butter and vanilla, then mix well with a Small Mix ‘N Scraper®. Add ⅓ cup (75 mL) of the morsels, oats, cranberries, brown sugar, baking soda, and salt. Mix until combined.

Using a Small Scoop, divide the mixture evenly into the wells of the pan. Gently spread the mixture with the back of the Scoop. Bake for 16–18 minutes or until a wooden pick inserted in the centers comes out clean.

Place the remaining ⅓-cup (75-mL) morsels in a 1-cup (250-mL) Prep Bowl and microwave on HIGH for 1 minute, stirring every 15 seconds or until melted. Transfer the morsels to a small resealable plastic bag (see cook’s tips).

Move the pan from the oven to the Stackable Cooling Rack, and let cool for 5 minutes. Trim a small corner off the bag, and drizzle chocolate evenly over the tops of the bars. Serve with Mini Nylon Serving Spatula.

12  servings

Calories 190, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 16 g, Protein 6 g

Cook’s Tips:
To fill the plastic bag with melted chocolate, place a small resealable plastic bag over the rim of the Mini Measure-All® Cup with one corner pointing into the cup. Pour melted chocolate into the bag. Remove bag and twist top.

Hack:  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!

Hack: Read my review of the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer here.

 

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