Tag: dessert

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Classic Cold Oven Pound Cake

This cold oven pound cake cooks from an oven that’s not preheated to achieve a crispier crust and denser crumb. It will be a popular addition to any gathering!!

Cold Oven Pound Cake

Cold Oven Pound Cake

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Course afternoon tea, Dessert, Snack
Servings 16 servings
Calories 420 kcal

Ingredients
  

  • 1 cup butter, room temperature (2 sticks or 8 oz.)
  • ½ cup vegetable shortening
  • 3 cups sugar
  • 5 eggs, room temperature
  • 3 cups flour
  • ½ tsp baking powder
  • 1 cup milk, room temperature
  • 1 tsp vanilla extract
  • 1 tsp almond extract

Instructions
 

  • Do NOT preheat the oven.
  • Generously grease and flour a 10”  bundt pan.
  • Place butter, shortening and sugar into the bowl of a stand mixer.  Beat on medium speed until pale, about 3 minutes.
  • Mix in eggs, one at a time, until smooth.
  • In a separate bowl, sift in the flour and baking powder.
  • Add ⅓ of the flour mixture to the egg mixture, followed by ½ of the milk, beating constantly.  Continue with another ⅓ of the flour mixture, the remaining milk and then the remaining dry ingredients.
  • Stir in vanilla and almond extract.
  • Pour the batter into the prepared pan.  Place in a cold oven and set the temperature to 350℉.  Bake for 70-75 minutes until a toothpick inserted into the center comes out clean or to an internal temperature of 210℉.
  • Remove the cake from the oven and let the pan rest on a cooking rack for 5 minutes.  When that time is up, place a cooking rack of the top of the pan and carefully it over to release the cake.
  • Allow to cool completely before serving.
  • Hack:  A tube pan or 2 standard-sized loaf pans can be used in lieu of a bundt pan.
  • Hack:  Leftovers can be stored at room temperature for up to 4 days, stored in the refrigerator for up to 7 days or frozen, tightly wrapped in serving-sized portions for up to 3 months.
Keyword afternoon tea, bundt cake, childrens recipes, Cooking Cousins, cooking video, dessert, easy, instructional video, Khloe Rose, kid friendly, kids recipe, Kindergarten Cook, Lily Rose, pound cake, quick bread, snack, vanilla cake, yellow cake

Check out the history of pound cake here!

Suggestion: Serve this delightful pound cake with fig chutney, apple butter or vanilla dessert sauce!

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Baked Pumpkin Ginger Scones

Pumpkin ginger scones are the perfect treat for any time of day!  The spiciness of ginger blends perfectly with the sweet, earthy taste of pumpkin.  Enjoy!

Pumpkin Ginger Scones

Pumpkin Ginger Scones

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Course Breakfast, Dessert, Snack
Servings 12 servings
Calories 270 kcal

Ingredients
  

  • 2¾ cups flour
  • ⅓ cups sugar
  • 1 tbsp  baking powder
  • ¾ tsp salt
  • ¾ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ½ cup butter, cold
  • 2 cups crystallized ginger, minced
  • ⅔ cup canned pumpkin
  • 2 eggs
  • milk for brushing
  • Coarse white sugar for sanding

Instructions
 

  • In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg and allspice.
  • Work in the butter just until the mixture is crumbly.  It’s ok if some of the chunks of butter remain unincorporated.  
  • Stir in the crystallized ginger.
  • In a separate bowl, whisk together the pumpkin and eggs until smooth.
  • Stir the pumpkin mixture into the dry ingredients and stir just until the dough holds together.
  • Transfer the dough to a baking sheet lined with parchment paper that’s been lightly dusted with flour.
  • Divide it in half and shape it into two equal circles that are ¾“ high.  They will be 5” to 6” circles.
  • Brush each circle with milk and sprinkle with coarse sugar.  
  • Run a knife or bench scraper under cold water and cut each circle into 6 equal wedges.  Carefully separate wedges so there is about ½“ between each one.
  • Place the scones in the freezer for 20 minutes.
  • While the scones are chilling, preheat the oven to 425℉.  
  • Bake the scones for 22-25 minutes or until their golden brown and a toothpick inserted in the center comes out clean. 
  • Hack:  Scones can be stored tightly covered at room temperature for up to 3 days or frozen for up to 3 months.
  • Hack:  Freeze the leftover pumpkin to use in another recipe.
Keyword afternoon tea, baked, biscuits, bread, breakfast, dessert, easy, ginger, homemade, pastry, pumpkin, quick bread, scone, snack, vegetarian

Did you know?  While the scone is most often associated with British Afternoon Tea, they were originally a Scottish treat.  They officially came to the tea table around 1840, thanks to Anna, the Duchess of Bedford.

Suggestion:  If you love scones, try these lemon barley scones by Lily-Rose Kindergarten Cook!

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Original Rice Krispies Treats™

Rice Krispies Treats™ is a classic recipe that we all remember fondly from our childhood. This no-bake recipe uses only 4 ingredients and your littles can help!

Original Rice Krispies Treats™

Original Rice Krispies Treats™

Print Recipe Pin Recipe
Course Dessert, Snack
Servings 12
Calories 265 kcal

Ingredients
  

  • 6 cups Rice Krispies™ cereal
  • 1 package Mini M&Ms;™, optional (10 ounce or 1½ cups) 
  • 3 tsp butter
  • 1 bag marshmallows (10 oz or about 40)

Instructions
 

  • Use cooking spray to coat a 10”x13” pan.
  • Measure Rice Krispies™ and Mini M&Ms;™ into a large bowl and stir to combine.
  • Put the marshmallows and butter into a separate large bowl.  Place in the microwave and heat on full power for 2 minutes.*  Stir until marshmallow and butter are well combined.
  • Add the cereal mixture to the marshmallow and stir quickly to combine.  
  • Use a buttered spatula, waxed paper or buttered hands to gently press the mixture into the prepared pan.  
  • Allow to cool and cut into 2” squares for serving.
  • *This step can also be done on the stovetop.  Place marshmallows and butter in a large pan.  Heat over low heat, stirring constantly, until the marshmallows are melted and smooth.
  • Hack:  Store leftovers in a tightly covered container at room temperature for up to 2 days.  Separate layers with waxed or parchment paper.  They can also be tightly wrapped and frozen for up to 6 weeks.
  • Hack:  Experiment by using flavored marshmallows, food coloring (added to melted marshmallows) and/or different stir-ins such as candies, nuts or sprinkles.  Go crazy and let me know how they turn out!
Keyword candy, childrens recipes, Cooking Cousins, cooking tutorial, cooking video, dessert, easy, easy prep, fast and easy, Khloe Rose, kid friendly, kids recipe, Kindergarten Cook, Lily Rose, M&M, Marshmallow, no bake, quick and easy, Rice Krispies, snack

Did you know?  Marshmallows were originally made from the sap of the mallow plant and enjoyed only by royalty.  Check out some more fun facts here!

To see more videos from The Cooking Cousins and their 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!

Suggestion:  Milk and cereal bars are another easy, no-bake goodie for your littles to make!

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Fresh Caramel Apple Turnovers

These caramel apple turnovers are a delicious hand pie made with fresh apples and a flaky crust. Serve them warm or cold with ice or whipped cream!

Caramel Apple Turnovers

Caramel Apple Turnovers

Print Recipe Pin Recipe
Course Breakfast, brunch, Dessert, Snack
Servings 12
Calories 379 kcal

Ingredients
  

Dough

  • 2 cups flour
  • 1 tsp salt
  • ½ tsp baking powder
  • 1 cup butter, frozen (2 sticks or 8 oz)
  • ½ cup sour cream
  • 8 tbsp cold water
  • Additional flour for dusting

Filling

  • 2 pounds apples
  • ¼ cup sugar
  • ½ tsp cinnamon
  • 1 tbsp cornstarch
  • ¾ upc deluce de leche
  • 1 egg white beaten with 1 tbsp water
  • Dusting sugar

Instructions
 

  • Combine flour, salt and baking powder in a medium-sized bowl.  Set aside.
  • Remove frozen sticks of butter and grate them using the largest holes of a box cheese grater.  Return the butter to the freezer until ready to use.
  • Use a whisk to mix the sour cream and cold water,  Store the mixture in the refrigerator until ready to use.
  • Add butter to the flour mixture and toss until well incorporated.  Pour in the sour cream mixture and stir to combine.
  • Turn the dough onto a floured surface and pat it into a rough triangle.  Fold the dough into thirds, like a letter.  Press it out into a rough triangle again and repeat the folding process.  It’s important to work quickly so that the butter doesn’t get soft.  You should be able to see chunks of butter in the dough.
  • Divide the dough into two portions.  Wrap the portions tightly and put them in the refrigerator for 30 minutes.
  • While the dough is chilling, peel, core and thinly slice apples.  
  • In a small bowl, combine sugar, cinnamon and cornstarch.  Add to apple slices and toss to coat.
  • Preheat oven to 400℉.
  • Remove one portion of the dough and roll it into a 10” x 15” rectangle.  Cut it into 6 equal squares.
  • Place ¼ cup of apple filling into the center of each square and top with 1 tbsp deluce de leche. Fold the dough over the top of the apples to create a triangle.  Moisten dough slightly and press to seal.
  • Place turnovers on a cookie sheet.  Brush each one with egg wash and dust with a small amount of sugar.
  • Repeat with the second portion of dough.
  • Bake turnovers for 20-30 minutes until they are golden brown.
  • Transfer turnovers to a wire rack and allow to cool.
  • Hack:  Store turnovers at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Hack:  To freeze cooked or uncooked turnovers, lay in a single layer on a cookie and allow to freeze.  Wrap each tightly and keep in the freezer for up to 2 months.  Add an extra 3-5 minutes to the baking time for frozen turnovers.
Keyword afternoon tea, apple turnover, apples, breakfast, brunch, caramel, cooking video, dessert, Dulce de Leche, flaky, fruit, instructional video, kid friendly, kids recipe, Kindergarten Cook, Lily Rose, Lily Rose Kindergarten Cook, pastry, turnover, vegetarian

While it’s impossible to say exactly where or when the turnover was invented, rumor has it that the first apple turnover was made in 1630 in St. Calais, France!

Suggestion:  Leftover apples?  Make some homemade applesauce!

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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

Print Recipe Pin Recipe
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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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

Print Recipe Pin Recipe
Course Breakfast, Dessert, Snack
Servings 12
Calories 320 kcal

Ingredients
  

  • 1½ 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!

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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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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

Print Recipe Pin Recipe
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

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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