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

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


  • 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


  • 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.
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Check out the history of pound cake here!

Suggestion: Serve this delightful pound cake with fig chutneyapple butter or vanilla dessert sauce!

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™

Course Dessert, Snack
Servings 12
Calories 265 kcal


  • 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)


  • 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!

Bacon Wrapped Cheese Dogs

Khloe Rose, 2nd Grade Cook is back with her latest recipe: Bacon Wrapped Cheese Dogs. It’s an easy and simple recipe sure to please kids of all ages!

Bacon Wrapped Cheese Dogs


16 oz package cheese hot dogs (10 hot dogs)

10 slices bacon

10 hot dog rolls


Remove hot dogs from the package.

Lay a slice of bacon on a flat surface.  Place one end of the hot dog at a 90° angle on the end of the bacon slice.

Roll hot dog and bacon together, turning hot dog slightly as you go so that the slice of bacon covers the entire length of the hot dog.  Secure bacon on both ends with toothpicks, ensuring the bacon covers the ends of the hot dog.

Arrange hot dogs on in a single layer in the air fryer and cook at 400℉ for 12-15 minutes, flipping once, or until bacon is cooked to desired crispness.  Cooking may take longer depending on the thickness of the bacon and the size of the hot dog.  Check frequently to avoid overcooking.

Place one hot dog in each bun and serve immediately.


10 servings, 300 calories per serving

Hack:  If using regular hot dogs, slice each hot dog in half the long way.  Place 2 half slices of cheese on one side, place the other side on top of the cheese and wrap with bacon.

Hack:  Leftover hot dogs can be stored in the refrigerator in a tightly sealed container for up to 5 days.  They can be tightly wrapped and frozen for up to 4 months.

Hack:  Hot dog rolls can be tightly wrapped and frozen for up to 3 months.

Hack:  To get the Pampered Chef Air Fryer, click here!

Hack:  To see more videos from Khloe 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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