Simple Homemade Banana Bread

 

Simple Homemade Banana Bread

 

4 ripe bananas

⅓ cup milk

3 tbsp butter, melted

1 egg

1 tsp vanilla

½ cup granulated sugar

½ cup brown sugar

2½ cups flour

3½ tsp baking powder

1 tsp salt

 

Preheat the oven to 350℉.

Grease bottom only of a loaf pan, 9x5x3 inches, or 2 loaf pans, 8½x4½x2 ½ inches.

Peel bananas and place in a blender cup.  Add milk, butter, egg and vanilla.  Blend until smooth.  Add sugars and blend again until smooth.

Whisk together flour, baking powder and salt.  Add banana mixture and mix with a hand or stand mixer until well blended.

Pour mixture into loaf pan(s) and bake until the internal temperature reaches 200℉ or until a toothpick inserted in middle comes out clean, 55 – 65 minutes (55 – 60 minutes for 8” loaves).

Cool for 5 minutes.  Loosen sides of the bread from the pan and turn onto a cooling rack.

Allow to cool completely before slicing.

 

8 servings, 475 calories per serving

Hack:  Tightly wrap leftovers and store them in the refrigerator for up to 5 days or freeze 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!

 

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.

 

Fresh Made Lemonade By The Glass

Lily-Rose: Kindergarten Cook is at it again! In this episode, Khloe and Lily master a cool, refreshing summer classic: Fresh Made Lemonade By The Glass.

Fresh Made Lemonade By The Glass

 

1 medium lemon

¾ cup water

1-2 tbsp sugar or to taste

Ice

 

Place the uncut lemon on the countertop or cutting board.  Roll the lemon back and forth a few times, pressing down firmly with the palm of your hand.

Cut the lemon in half and, using your hand or a juice extractor, squeeze as much juice out as possible.  A medium-sized lemon will yield approximately 3 tbsp of juice.

Pour lemon juice into a glass, passing it through a strainer or cheesecloth to catch seeds and pulp.

Add water and sugar to the glass.  Stir to dissolve sugar.

Add ice and serve immediately.

 

1 serving, 60-100 calories per serving, depending on sugar usage

 

Hack:  3 tbsp bottled lemon juice can be used in this recipe

Hack:  Honey, corn syrup, maple syrup, coconut sugar or another sweetener can be used to replace sugar

Hack:  Freshly squeezed lemon juice can be frozen for up to 3 months.  Pour into ice cube trays to freeze into individual cubes.

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!

 

 

Baked Vanilla Donuts

Pampered Chef’s Baked Vanilla Donuts Recipe is delicious and this video will show you how easy it is to make donuts at home!

Baked Vanilla Donuts
(Courtesy:  Pampered Chef)

 

Donuts:

1 cup (250 mL) all-purpose flour

½ cup (125 mL) granulated sugar

½ tsp (2 mL) baking soda

¼ tsp 1 mL) salt

½ cup (125 mL) sour cream

¼ cup (50 mL) canola oil

1   egg

Glaze:

2 cups (500 mL) powdered sugar

2½ tbsp (37 mL) buttermilk or milk

½ tsp (2 mL) vanilla

 

Preheat the oven to 350°F (180°C). Brush the Donut Pan with oil.

For the donuts, combine the flour, sugar, baking soda, and salt in a medium bowl. Whisk in the remaining ingredients for donuts just until combined.

Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing. Cool completely.

For the glaze, whisk together all of the ingredients in a small bowl. Place a sheet of parchment paper under the cooling rack. Spread the glaze evenly over the tops of the donuts using the Small Spreader. Let the donuts stand until the glaze sets.

Yield:  12 donuts, 220 calories per donut

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:  For a gluten-free dessert choice, check out Lily-Rose’s video “Pampered Chef Flourless Oatmeal bars!”

 

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!

 

Homemade Pigs In A Blanket

Lily-Rose: Kindergarten Cook is at it again! This time she and her cousin create homemade pigs in a blanket that will be a hit with the whole family.

Homemade Pigs In A Blanket

 

1 lb mild pork sausage

1 cup flour

1 cup cornmeal

1 tbsp baking powder

½ cup sugar

½ tsp salt

2 eggs

1 cup milk

¼ cup honey

¼ cup butter, melted

 

Preheat oven to 350℉.

Heat a skillet over medium heat.  Add sausage and cook, breaking up pieces, until fully cooked, 10-14 minutes.  Drain off grease and allow to cool completely.

Mix together flour, cornmeal, baking powder, sugar and salt.

In a separate bowl, whisk together eggs, milk, honey and butter.  Add to flour mixture and mix until blended.

Stir in sausage.

Place 3 (12 ct.) silicone pig molds sheets on cookie sheets and coat with cooking spray.  Fill each mold with cornbread mixture.

Bake for about 15 minutes or until a toothpick inserted in the center of one comes out clean.  Allow pigs to cool completely before removing them from the mold.

Serve warm with honey mustard or ranch dipping sauce, if desired.

 

Yield:  36 pigs, 100 calories per pig

Hack:  For a smoother, less granular texture, mix cornmeal and milk.  Cover and allow to soak in the refrigerator for several hours or overnight.

Hack:  Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze 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!

 

 

Homemade Pepperoni Pizza

Lily, Olivia and Khloe make homemade pepperoni pizza in this installment of Lily-Rose: Kindergarten Cook! The pizza dough is made ahead of time for easy assembly.

Homemade Pepperoni Pizza

 

1 basic pizza dough, after 4+ hour refrigeration

½ cup pizza sauce

2 cups grated extra-sharp cheddar cheese

25 slices pepperoni

 

Coat a 15”x10” baking sheet with cooking spray and press dough into the bottom of the pan.  Alternately, you can use one large or several smaller round pizza pans.  It can also be adjusted according to how thick or thin you prefer your pizza.

Cover the dough and let it rest for 30 minutes while you preheat the oven to 500℉.

Bake the crust for 5 minutes and remove it from the oven.

Top with pizza sauce, cheddar cheese and pepperoni.

Bake for an additional 8 minutes or until the crust is golden brown and the toppings are bubbly.  Allow to cool slightly before cutting.

 

8 servings, 380 calories per serving

Hack:  Cooked pizza slices can be 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!

 

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!

Milk and Cereal Bars

Lily and Sarah are at it again in this episode of Lily-Rose: Kindergarten Cook! This time, they’re making Milk and Cereal Bars, a Pampered Chef recipe.

Milk and Cereal Bars
(Published by Pampered Chef)

 

2¼ cups Cheerios™

2 tbsp creamy peanut butter

¼ cup honey or agave nectar

½ cup freeze-dried strawberries

½ cup yogurt chips or white chocolate morsels

 

Combine the cereal and strawberries in a large mixing bowl.

Microwave the nut butter and honey in a small microwave-safe bowl on HIGH for about 1 minute, or until bubbling. Pour over the cereal mixture and mix well to combine.

Use the Large Scoop to transfer the mixture into wells of the Snack Bar Maker and press down with the Mini Nylon Serving Spatula. Chill the tray in the freezer for about 10 minutes, or in the refrigerator until the bars are set.

Heat the yogurt chips in a microwave-safe bowl until they’ve melted and drizzle over the bars.

Let the bars set in the refrigerator or on the counter.

 

Yield: 12 servings of bars

Nutrients per serving: U.S. nutrients per serving: Calories 110, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 19 g, Fiber 2 g, Sugars 12 g, Protein 2 g

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!