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

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.
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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!

Saltine Cracker Crack Candy

Saltine cracker crack candy is a buttery sweet crunch covered in chocolate! It’s fast, it’s easy and it only uses 4 ingredients. Lily-Rose gives it a thumbs up!

Saltine Cracker Crack Candy

Saltine Cracker Crack Candy

Course Snack
Servings 35
Calories 135 kcal

Ingredients
  

  • 1 sleeve of saltine crackers (about 40 or 4 ounces)
  • 1 cup brown sugar
  • 1 cup butter (8 oz or 2 sticks)*
  • 2 cups semi-sweet chocolate chips (1 bag or 12 oz)
  • *If using unsalted crackers and/or butter add ¼ tsp salt

Instructions
 

  • Preheat oven to 400℉.
  • Line a 10"x15" baking pan with nonstick aluminum foil.  If using regular aluminum foil, coat it with cooking spray.
  • Arrange a single layer of saltine crackers over the bottom of the pan.
  • Place the brown sugar and butter into a saucepan and cook, stirring constantly, until the mixture comes to a full boil. Allow to cook for 3 minutes, stirring constantly.
  • Pour the hot caramel mixture over the crackers and use a spatula to spread it evenly, covering all the crackers. 
  • Put the pan in the oven and bake for 4-5 minutes or until the caramel is bubbly.  Remove it from the oven and turn off the heat. 
  • Allow pan to rest for 1 minute.
  • Sprinkle the chocolate chips over the caramel.  Use a spatula to evenly distribute and gently press chips into the caramel.  
  • Put the pan back in the hot oven for 1-2 minutes.  Remove and use a spatula to spread the chocolate evenly over the caramel crackers.
  • Place the pan on the refrigerator 2 at least two hours.
  • Peel the candy off the aluminum foil and break it apart with your hands to serve.
  • Hack:  Switch this up by using different crackers, such as butter-flavored or graham crackers.  
  • Hack: Use your favorite chocolate (milk, dark or white) in place of the semi-sweet chips.  You can also leave the chocolate off entirely if you prefer.
  • Hack:  Add some fancy pizazz by sprinkling chopped nuts, crushed hard candy or sprinkles over the top of the melted chocolate.  Gently press them into the chocolate before refrigerating.
  • Hack:  Store leftovers in the refrigerator for up to a week or freeze them for up to 3 months.
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Did you know?  Chocolate was originally served as a warm (and bitter) drink!  Check out some more fun facts about chocolate here!

These classic no-bake cookies are another fast and easy snack that the
the kids will enjoy making!

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

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!
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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!

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

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.
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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!

Easy Pancake Mix Banana Cake

Today Lily-Rose makes a pancake mix banana cake! This simple recipe is super fast and easy to make, especially if your pantry is running low on supplies!

Pancake Mix Banana Cake

Pancake Mix Banana Cake

Course afternoon tea, Dessert, Snack
Servings 8
Calories 418 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 350℉.  Coat a 9” cake pan with cooking spray.  
  • Put bananas, egg, oil, brown sugar, milk and extract into a blender.  Mix until well combined and smooth.
  • Measure pancake mix into a large bowl.  Add banana mixture and stir just until blended.  Do not overmix.  
  • Pour batter into the cake pan and bake for 25-30 minutes.  The cake is done when a toothpick inserted into the center comes out clean or when the cake reaches an internal temperature of 210℉.
  • 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. 
  • Hack: If your bananas have reached maximum ripeness, remove peels and place them on a cookie sheet in the freezer.  Once solid, place in a sealable freezer bag and store in the freezer for use in recipes that call for mashed or pureed bananas. 
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To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press the notification button so you won’t miss any new videos!

Suggestion:  If you prefer a frosting made with butter, use this basic white frosting recipe!

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.
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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!

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.
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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!

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