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 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!

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