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!

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

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
  • 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 leatherbanana pudding, and pork chops with apples and onions, to just name a few!

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 sugar
  • 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!

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

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!

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

Course Dessert
Servings 2 tbsp
Calories 150 kcal

Ingredients
  

  • 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!

 

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!

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.

 

Apple Butter Muffins

Lily and Grandma make some Apple Butter Muffins using homemade apple butter in this latest episode of Lily-Rose: Kindergarten Cook!

Apple Butter Muffins

 

½ cup butter, softened

½ cup brown sugar

½ cup white sugar

½ cup milk

2 eggs

1¾ tsp baking powder

1½ cups flour

2 tsp vanilla

1 cup Old Fashioned Apple Butter

2 tbs cinnamon

1 tsp ground cloves

¾ cup raisin and chopped dates, soaked in water

Streusel Topping:

½ cup butter softened

1½ cup brown sugar

1 cup white sugar

½ cup old fashioned rolled oats

½ cup flour

2 tbsp cinnamon

 

Preheat oven to 350℉.

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 channelDon’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

 

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

 

 

Unicorn Brownies

Olivia, Khloe and Lily make Unicorn Brownies in this latest episode of Lily-Rose: Kindergarten Cook! Colorful unicorn chips on top make this a colorful treat!

Unicorn Brownies

 

10 tablespoons butter, melted

½ cup dark chocolate chips

2 eggs

2 tsp vanilla

¼ cup powdered cocoa

½ tsp salt

1 cup sugar

¾ cup flour

2 cups unicorn (or white) chocolate chips, divided

 

Preheat oven to 350℉.  Line a 9”x9” square pan with parchment paper or prepare a brownie pan.

Place butter and dark chocolate chips into a microwave-safe container and microwave for 1 minute or until melted.  Stir to combine.

In a separate bowl, crack eggs and whisk until smooth.  Add vanilla.  Whisk in cocoa powder and salt.

Add chocolate mixture slowly, whisking constantly.  This will keep the warm chocolate from cooking the eggs!

Add sugar and flour, mix to combine.  Stir in 1 cup unicorn chips.

Put brownie mixture into the pan and smooth it to the edges.

Bake for 30 minutes for a square pan or 15 minutes for a brownie pan.

Remove from the oven and sprinkle with remaining unicorn chips.  Allow the brownies to cool for 30 minutes before removing them from the pan.

 

24 servings 158 calories per serving

Hack:  Brownies are best eaten within 2 days.  They can be tightly wrapped and frozen for up to 3 months.

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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