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

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!

Moist Lemon Poppy Seed Muffins

The perfect morning treat, these moist lemon poppy seed muffins are bursting with bright citrus flavor and drizzled with a perfectly sweet lemon glaze.

Moist Lemon Poppy Seed Muffins

Moist Lemon Poppy Seed Muffins

Course Breakfast, Dessert, Snack
Servings 12
Calories 320 kcal

Ingredients
  

  • cups  light cream
  • 2 tbsp fresh lemon juice
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 2 tbsp poppy seeds
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp lemon zest
  • 2 eggs
  • 8 tbsp butter, melted and cooled (1 stick or 4 oz)
  • 1 tsp vanilla

Glaze:

  • ¼ cup sugar
  • 2 tbsp lemon juice
  • coarse sugar for dusting

Instructions
 

  • Preheat the oven to 375℉.  Coat a 12-cup muffin tin with baking spray.
  • Stir two tbsp of lemon juice into the cream and set aside.
  • Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
  • In a separate bowl, whisk together cream, lemon zest, eggs, butter and vanilla until smooth.
  • Add cream mixture to flour mixture and gently mix just until incorporated.  Do not overmix.
  • Divide batter evenly among prepared muffin cups. Bake until golden brown and a toothpick inserted in the center comes out clean or to an internal temperature of 200℉, 20 to 25 minutes. 
  • While muffins are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.  
  • Place muffin tin on a wire rack. Brush hot muffins with lemon syrup and sprinkle with coarse sugar. 
  • Let muffins cool in the tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.
  • Hack: Tightly cover muffins and store them at room temperature for up to 5 days or freeze for up to 3 months.
  • Hack: To easily zest a whole lemon, use a vegetable peeler and chop finely to use in the recipe. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
  • Hack: Puree any leftover lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. The puree can be sealed in a bag and stored in the freezer.
  • Hack:  Leftover lemon juice can be frozen for up to 12 months.  Pour lemon juice into an ice cube tray and place in the freezer until solid.  Transfer to freezer bags or freezer safe containers for storage.
Keyword breakfast, childrens recipes, cooking tutorial, cooking video, dessert, kid friendly, lemon, lemon juice, lemon poppy seed, Lily Rose Kindergarten Cook, muffins, poppy seed, snack, sweet tart, sweets

Did you know that poppy seeds are rich sources of a number of nutrients?  Click here for more information!

Suggestion: Use leftover poppy seeds to make this oil-free lemon poppy seed dressing!

Fruit Leather Snacks

These fruit leather snacks are a fun and easy way to get your kids to enjoy the wholesome nutrition of real fruit without a ton of added sugar!

Fruit Leather Snacks

Fruit Leather Snacks

(Courtesy Pampered Chef)
Course Snack

Instructions
 

5 Steps to Basic Fruit Leather

  • Add the ingredients to a blender and puree until smooth.
  • Divide the mixture into each well of the Deluxe Air Fryer Fruit Leather Trays. Spread the mixture out evenly, making sure the edges of the tray are clean.
  • Cook on DEHYDRATE according to the time listed below, rotating the trays halfway through.
  • Check for your desired doneness at the minimum time listed. The fruit leather is done when they’re no longer tacky. (Each tray might dry at a different rate.)
  • Cool completely before storing in airtight containers.

Favorite Flavor Combinations

    Strawberry

    • 2 pkgs (16 oz./454 g each) frozen whole strawberries, thawed and drained
    • 1 tbsp (15 mL) orange juice
    • 1 tbsp (15 mL) agave or honey
    • 12–15 hrs.

    Mango Pineapple

    • 1 pkg (16 oz./454 g) frozen chunked mango, thawed and drained
    • 1 pkg (16 oz./454 g) frozen chunked pineapple, thawed and drained
    • 1 tbsp (15 mL) fresh lime juice
    • 1½ tbsp (22 mL) agave or honey
    • 12–14 hrs.

    Cherry

    • 3 pkgs (10 oz./300 g each) frozen, pitted sweet cherries, thawed and drained
    • 2 tbsp (30 mL) agave or honey
    • 14–15 hrs.

    Peach Raspberry

    • 2 pkg (10 oz./300 g each) frozen peach slices, thawed and drained
    • 1 pkg (8 oz./250 g) frozen raspberries, thawed and drained
    • 2 tbsp (30 mL) agave or honey
    • 8–10 hrs.

    How to Choose Fruit For Your Homemade Fruit Leathers

    • You can use any fruit for your flavor combos. You can even add pureed cooked vegetables like carrots, beets, pumpkin, or sweet potatoes for more nutrients. Our Test Kitchen suggests considering these three things when deciding what fruit makes good fruit leather.

    1. Is it a Watery Fruit?

    • Cantaloupe, watermelon, strawberries, and raspberries take longer to dehydrate because they have more water content. You can use applesauce, bananas, ground chia, or flax seeds to thicken up your fruit purees.

    2. Is it a Pulpy Fruit?

    • Oranges, grapefruit, mangos, and passion fruit taste great but will give the leather a bumpier texture.

    3. Does the Fruit Turn Brown?

    • Fruits that oxidize quickly (turn brown) like apples, bananas, and pears turn out best when you add acidic fruit juice. Try adding lemon, lime, orange, or pineapple juice.
    • If you want to try using fresh fruit, you can get started with the Strawberry Fruit Leather recipe above and use 20 oz. (575 g) fresh whole strawberries with the stems removed. (That’s about 2 ¾ cups.) Then follow the recipe and dehydrate time as shown. 
    • Or try the Mango Pineapple recipe from above and use 10 oz. (300 g) fresh chunked mango (about 2 cups) and 10 oz. (300 g) fresh chunked pineapple (about 2 cups). You might be able to use a little less honey (about 1–1½ tbsp).
    • With fresh fruit that’s in season, you can enjoy excellent fruit leather but be prepared for a little bit more testing. Your fruit leathers might turn out different from batch to batch depending on the ripeness of the fruit. Fresh fruits and over-ripe fruits typically have more water and take longer to dehydrate.

    How to Store Fruit Leather

    • Once your fruit treats come out of the air fryer, let them cool completely. For easy eating, cut strips of parchment paper and place the fruit leathers on top. Then roll them from there. This way the fruit leather doesn’t stick to itself when it’s rolled up (and they look super cute!) 

    Why is My Fruit Leather Cracking?

    • As you roll up your fruit leathers they might break or crack. No worries. That batch just got a little too dry. They’re still perfectly good to eat. For the next batch, try reducing your dehydrate time.
    Keyword buffet, childrens recipes, dehydrated, easy, football snacks, fruit leather, fruit rolls, healthy, kid friendly, lunchbox, Pampered Chef Deluxe Air Fryer, Pampered Chef Fruit Leather Trays, party food, picnic food, roll ups, snacks

     

    Get your fruit leather trays here!

    Read my review of the Pampered Chef Deluxe Air Fryer!

    Toasted Grilled Cheese Sandwich

    Today, Lily-Rose and Grandma make a toasted grilled cheese sandwich with chicken and pickles! It’s a classic treat that’s kid-tested and approved!

    Toasted Grilled Cheese Sandwich

    Toasted Grilled Cheese Sandwich

    Course Sandwiches
    Servings 2
    Calories 528 kcal

    Ingredients
      

    • 4 slices bread
    • 2 tbsp butter, room temperature
    • 4 slices American cheese
    • 4 slices chicken breast
    • 6 pickle slices

    Instructions
     

    • Spread one side of each piece of bread with a thin layer of butter.
    • Place two slices of bread, butter side down, in a skillet or griddle.
    • Cover each piece of bread with one slice of cheese and two slices of chicken.
    • Lay 3 pickle slices on each sandwich and cover with another piece of cheese.
    • Top the sandwiches with the last two pieces of bread, butter side up.
    • Place the skillet on the stovetop and turn the heat to medium.  Fry until the bottom of the sandwich is browned and flip.  Cook the other side until it’s brown and remove from heat.
    • Serve immediately.
    • Hack:  Feel free to use your favorite cheese and/or sliced meat or whatever you have on hand!
    • Hack:  Store any leftovers in the refrigerator for up to 5 days.  Reheat in a skillet, oven or toaster oven.
    Keyword American cheese, brunch, childrens recipes, cooking video, grilled cheese, kid friendly, kids recipe, Lily Rose Kindergarten Cook, lunch, sandwich, toasted cheese

    Ever wonder how (or why) grilled cheese became the All-American sandwich? Click here to find out!

    Suggestion:  Pair this with pasta salad or homemade tomato soup for a delicious lunch!

    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

    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!

    Homemade Rolled Chocolate Cookies

    Rolled chocolate cookies are fun to make and taste great! Lily-Rose gives this recipe two thumbs up so round up your little ones and give it a try!

    Rolled Chocolate Cookies

    Rolled Chocolate Cookies

    Course Dessert
    Servings 36 cookies
    Calories 140 kcal

    Ingredients
      

    • cups flour
    • cup cocoa powder
    • ½ tsp baking powder
    • ½ tsp salt
    • cups vegetable shortening
    • cups sugar
    • eggs, room temperature
    • 1 tsp vanilla extract

    Instructions
     

    • Preheat oven to 375℉.
    • Combine flour, cocoa powder, baking powder and salt in a mixing bowl.  Set aside.
    • Put shortening, sugar, eggs and vanilla in the bowl of a stand mixer with the paddle attached.  Mix on medium speed until well combined and light in color.  
    • Turn the mixer speed to low and add flour mixture, ½ cup at a time, until it’s all incorporated into the shortening mixture.
    • Place cookie dough onto a sheet of parchment paper and roll to ¼“ thickness.  Use a cookie cutter to cut into individual figures. Peel cookie dough away from shaped cookies.  Flip the parchment paper over onto a greased cookie sheet and gently peel cookies off and onto the cookie sheet.
    • Roll out the remaining dough on the parchment paper and cut with cookie cutters.  Continue until all the dough is used.
    • Bake cookies for 7-9 minutes or until there are no wet spots on top of them.  Allow cookies to cool on the cookie sheet for 5 minutes and remove to a cooling rack.
    • Decorate with powdered sugar, glaze or frosting, if desired.
    • Hack:  Cookies can be stored in an airtight container at room temperature for up to 10 days or tightly wrapped and frozen for up to 6 months.
    • Hack: Unbaked dough can be stored in an airtight container in the refrigerator for up to 3 days or tightly wrapped and frozen for up to 6 months.
    Keyword buffet, chocolate cookies, cookie, cooking video, dessert, holiday baking, kids recipe, party food, picnic food, rolled cookies, sweets

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

    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!

    Homemade Easy Zucchini Bread Bites

    We had lots of zucchini so Grandma and Lily teamed up to make some easy zucchini bread bites! Vegetables make this a healthier choice over other quick breads!

    Easy Zucchini Bread Bites

    Course Snack
    Servings 26 cakes
    Calories 95 kcal

    Ingredients
      

    • 1 cup raisins
    • cup flour
    • ½ tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • tsp cinnamon
    • ½ tsp ground nutmeg
    • ½ cup vegetable oil
    • 1 egg, room temperature
    • ¼ cup applesauce, room temperature
    • ½ cup  brown sugar
    • ½ cup sugar
    • 2 tsp vanilla extract
    • 1 cup shredded zucchini 

    Instructions
     

    • Preheat oven to 350℉.  Spray wells of Pampered Chef Brownie Bite Pan with cooking spray.   
    • Measure raisins into a heatproof bowl and cover with hot water.  Allow to soak for one hour.
    • In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg.  
    • In a separate bowl, mix together oil, egg, applesauce, brown sugar, sugar, and vanilla until well blended.  Fold in raisins and zucchini.
    • Pour wet ingredients into dry ingredients and stir until well incorporated.
    • Transfer batter to Pampered Chef Batter Dispenser.  Pipe batter into the wells of the brownie bite pan and bake for 8 minutes or until a toothpick inserted into the cake comes out clean.
    • Remove bites from pan to cooling rack. Serve warm or cold.
    • Hack:  Wrap zucchini bread tightly and store it at room temperature for up to 3 days or refrigerate for up to a week.  It can be frozen for up to 3 months.
    Keyword cooking video, kids recipe, Lily Rose Kindergarten Cook, quick bread, snack, zucchini, zucchini bread

    Click here to check out the Pampered Chef products shown in this video!

     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!

    This post contains affiliate links that, at no additional cost to you, I may earn a small commission. Read the full privacy policy here.

    Easy Dehydrated Fruit Snacks

    Lily and Grandma make healthy and tasty dehydrated fruit snacks in the latest episode of Lily-Rose: Kindergarten Cook! Kids love to make these (and eat them!)

    Dehydrated Fruit Snacks

     

    8 ripe bananas

    3 apples

    4 small seedless oranges or clementines

     

    Peel bananas and slice into ¼” slices.  Lay slices in a single layer on a food dehydrator tray.

    Thoroughly wash and dry apples.  Cut in half and remove seeds, stem and stamen.  Using a mandoline, slice the apple into ⅛“ slices and lay slices in a single layer on a food dehydrator tray.

    Thoroughly wash and dry oranges.  Using a sharp knife, cut into ¼ “ slices. Lay slices in a single layer on a food dehydrator tray.

    Place trays into food dehydrator and set the heat at 130℉.  Allow to dry until they have reached the desired level of dryness, either chewy or crunchy, 6-12 hours.

     

    10 servings, 130 calories per serving

    Hack: Drying time varies depending on the water content of the fruit, thickness of the slices and the efficiency of the dehydrator itself but, in general, the time required will be between 6 and 12 hours.

    Hack: Store dried fruit in an airtight plastic or glass container.  Dried fruit should not be stored in or come into contact with metal.  If a condensation forms inside the storage container, it indicates that the fruit is not dry enough and should be returned to the dehydrator for further processing.

    Hack:  Most dried fruit can be stored for up to a year but temperatures above 60℉ or a higher level of retained water will deteriorate that time frame. They can be stored in the refrigerator or freezer to protect it from higher temperatures.  Any fruit that begins to darken after a period of storage, develops an unpleasant odor or loses its flavor should be discarded.

    Hack:  Many fruits (such as apples and bananas) tend to brown when they’re dehydrated.  This doesn’t affect the taste, nutrition or food safety of them but if you prefer your snacks to remain closer to their natural color (or perhaps another color altogether!) click here to learn different methods to achieve this.

    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!

     

    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.

     

    Fresh Made Lemonade By The Glass

    Lily-Rose: Kindergarten Cook is at it again! In this episode, Khloe and Lily master a cool, refreshing summer classic: Fresh Made Lemonade By The Glass.

    Fresh Made Lemonade By The Glass

     

    1 medium lemon

    ¾ cup water

    1-2 tbsp sugar or to taste

    Ice

     

    Place the uncut lemon on the countertop or cutting board.  Roll the lemon back and forth a few times, pressing down firmly with the palm of your hand.

    Cut the lemon in half and, using your hand or a juice extractor, squeeze as much juice out as possible.  A medium-sized lemon will yield approximately 3 tbsp of juice.

    Pour lemon juice into a glass, passing it through a strainer or cheesecloth to catch seeds and pulp.

    Add water and sugar to the glass.  Stir to dissolve sugar.

    Add ice and serve immediately.

     

    1 serving, 60-100 calories per serving, depending on sugar usage

     

    Hack:  3 tbsp bottled lemon juice can be used in this recipe

    Hack:  Honey, corn syrup, maple syrup, coconut sugar or another sweetener can be used to replace sugar

    Hack:  Freshly squeezed lemon juice can be frozen for up to 3 months.  Pour into ice cube trays to freeze into individual cubes.

    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!

     

     

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