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.
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!
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.
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
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!
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).
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
To fill the plastic bag with melted chocolate, place a small resealable plastic bag over the rim oftheMini 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 ourYouTube 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.
These homemade macarons are a sweet meringue-based confection made with egg white, confectioners’ sugar, castor sugar, almond flour and food coloring.
(Courtesy: Penny Jacques)
1 cup fine almond flour (100 grams)
1¾ cups confectioners’ sugar (180 grams)
3 egg whites (room temperature) (100 grams)
¼ tsp cream of tartar
¼ cup caster sugar* (40 grams)
4 -5 drops gel food coloring, any color
Fillings, such as jam, jelly, buttercream, ganache, curd, sweetened cream cheese and/or whipped cream
Before beginning the recipe, clean 3 bowls and mixer beater attachments to assure no residue is present.
Mix almond flour and confectioners sugar together. Sift three times and set aside.
Beat egg whites and cream of tartar with an electric beater until frothy, about 4 minutes. Gradually add caster sugar while continuing to beat whites. Beat until whites form stiff peaks, another 4 minutes.
Add gel food coloring to achieve the desired color. Continue beating for an additional 4 minutes or until stiff peaks return.
Add dry ingredients to egg whites. Gently fold together with a rubber or silicone spatula by folding from the sides of the pan and dragging through the middle of the batter. Make about 50 rotations until the batter runs smoothly from the spatula. Test this by “drawing” a figure 8 with the batter that runs from the tip of the spatula. If the figure comes out smoothly on the top of the batter in the bowl, it’s ready.
Gently transfer batter to a decorating bag and pipe 1½ “ circles onto a baking sheet lined with parchment paper, spaced about 1” apart. Drawing circles on the parchment paper beforehand will help to keep the macrons uniform.
Tap the baking sheet gently on the counter several times to bring any air bubbles to the surface of the batter. Use a toothpick to gently pop bubbles.
Allow macarons to rest at room temperature for about 60 minutes or until no wet spots show and a film has formed. You should be able to touch the cookie gently without disturbing the batter.
Preheat the oven to 300℉. Cook on center rack for 13-14 minutes until set but not browned. Allow to cool completely on the baking sheet (at least 20 minutes).
Turn cookies over and pipe desired toppings on the flat side. Cover with another cookie, flat side down.
Refrigerate in a tightly sealed container for 24 hours. Allow to set at room temperature for 20 minutes prior to serving.
Cream together butter, brown sugar and white sugar until well combined. Mix in milk and eggs. Stir in baking powder and flour.
Add vanilla, apple butter, cinnamon and cloves. Mix until smooth. Drain raisins and dates and fold into batter.
Grease 18 muffin cups or line with muffin papers. Fill each cup half full with batter. Set aside.
Place all streusel ingredients into a medium-sized bowl. Using a spoon or your hands, mix all ingredients until the mixture is well combined and crumbly. Sprinkle evenly over the tops of muffins.
Bake for 25 minutes or until the internal temperature reaches 209℉. Remove from the oven but allow muffins to remain in the pan until streusel has set up about 15 minutes. Remove muffins to a cooling rack and allow them to cool completely before storing.
Serving size: 1 muffin, 325 calories per muffin
Hack: Muffins can be stored, tightly cover, at room temperature for 5 days or frozen for up to 3 months.
Hack: To see more videos from Lily-Rose and her friends, visit our YouTube channel! Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!