KitchenAid Pasta Press Attachment Video Review

March 5th, 2015





Strawberry Cupcake Recipe

March 2nd, 2015

Strawberry Cupcake Recipe

I got this Strawberry Cupcake Recipe from another website, and I adapted to use with the KitchenAid Mixer. This recipe is from a company called, Sprinkles Cupcakes. This recipe makes about 12 cupcakes.

INGREDIENTS:

* For cupcake:

– 1 1/2 cups of all-purpose flour (sifted)

– 1 teaspoon of baking powder

– 1/2 teaspoon of baking soda

– 1/4 teaspoon of salt

– 1/2 cup of unsalted butter (at room temperature)

– 1 cup of white sugar

– 1 large egg + 2 egg whites (better at room temperature)

– 1/4 cup of whole milk (at room temperature)

– 1 teaspoon of vanilla extract

– 1/3 of fresh strawberry puree (you can use either fresh or thawed frozen strawberries in the food processor until it becomes puree, make extra because you will also need it for frosting)

* For frosting:

– 1 cup of unsalted butter (at room temperature)

– 1 pinch of salt

– 3 1/2 cups of powdered sugar (sifted)

– 2 tablespoons of strawberry puree (I added more because I love the strong strawberry flavor in my frosting)

– optional: a few strawberry slices to decorate cupcakes

HOW TO MAKE:

* Cupcakes:

Preheat your oven to 350F and set cupcake pan with cupcake liners.

In a medium bowl add flour, baking powdered, baking soda and salt, give it a quick mix with a fork and reserve.

In a small bowl add milk, vanilla extract and strawberry puree and mix it with a spoon, reserve.

In your KitchenAid Mixer bowl, with the flat beater attachment on (on speed 5), start beating butter until fluffy and creamy (about 3 minutes).

Slow the mixer speed and start adding sugar. Let it beat until creamy.

Add entire egg and let it mix well, then add the egg whites and let it mix until blended.

Now add half of flour mixture, followed by entire mix of milk, then remaining flour, and turn off the mixer as soon as batter is blended ( don’t over beat it). Scrape around the bowl with a spatula, and give it a quick mix. Turn off mixer.

Pour batter into cupcake liners, and bake it for about 20 minutes.

Once cupcakes are ready (you can check by inserting a toothpick or a knife, and if it comes out clean, it is ready), let them cool off completely before icing it.

* Frosting:

In the KitchenAid Mixer bowl, add butte, and with the whipping attachment on (speed 5), start whipping the butter and pinch of salt, until fluffy and creamy, about 2-3 minutes.

Turn down to a slow speed and start adding powdered sugar, followed by strawberry puree (you can add more for more flavor, just don’t add too much, otherwise your frosting won’t have the right texture for icing cupcakes, as it will be “runny”).

Once your cupcakes are nice and cold, you can either use a piping bag + tip to frost the cupcakes, or just a ziplock bag (cut a small hole on the corner). You can also frost the cupcakes using a knife, for a rougher look.

If you choose to add sliced strawberry for decoration, this will be the time :-)

Enjoy it!





Condensed Milk Ice Cream Recipe

January 26th, 2015

Condensed Milk Ice Cream Recipe

This Condensed Milk Ice Cream Recipe is so easy to make, using your KitchenAid Mixer ice cream bowl attachment. All you need is 3 ingredients!

*If you don’t have the ice cream bowl attachment, read bottom of the page for instructions.

INGREDIENTS:

– 2 cups of heavy whipping cream

– 1 teaspoon of vanilla extract

– 1/2 can of sweet condensed milk (buy a good brand, read the ingredients on the can, it should say ONLY: Milk and sugar)

HOW TO MAKE IT:

First, you need to make sure your ice cream bowl attachment has been in the freezing overnight, or at least 8 hours.

Next step will be pouring the heavy cream into a bowl, adding vanilla extract and half can of condensed milk, give it a quick mix, and taste it. If you like sweeter ice cream, then add a little more of condensed milk and mix it well.

My secret to make a soft and yummy ice cream, is to whip the cream a little bit, until it foams, this will give a nice texture to your ice cream, (don’t over whip it, just enough to give it a light texture)

Pour the mixture into the KitchenAid Mixer ice cream bowl attachment and accessories, and turn on the mixer on speed 2.

Let the mixer work on the ice cream for about 15-20 minutes, until achieves a thick texture.

Turn off the mixer, and scoop the ice cream into a freezer safe bowl with a lid. Let it sit in the freezer for at least 2 hours.

If you want to add anything to your ice cream, like chocolate chips, cookies, fruits, nuts,… You can quick freeze the ingredients before adding it to the mix. The right time to add it, would be the last 5 minutes of mixing the ice cream in the bowl attachment (at 15 minutes)

* HOW TO MAKE IT WITHOUT ICE CREAM BOWL ATTACHMENT:

With your KitchenAid Mixer whipping attachment on, whip the heavy cream to soft peaks (not very liquid and not so hard, creamy texture would be great).

Mix condensed milk and vanilla extract together.

Fold the whipping cream into the condensed milk mix. The best way to do this, is by using a rubber spatula by hand, folding sides and bottom, trying not to over do it, since we want the awesome texture of bubbly and creamy whipping cream for our ice cream.

Pour the mixture into a freezer safe container with a tight lid on, and let it sit in the freezer for at least 8 hours.

You will need only 3 ingredients!

You will need only 3 ingredients!

Give it a quick mix until creamy and bubbly texture

Give it a quick mix until creamy and bubbly texture. If you are NOT using the ice cream attachment, your mixture should be thicker than this, it needs to form soft peaks

Pour the mix into the KitchenAid Ice Cream Bowl Attachment and let the mixer work its magic, on speed 2

Pour the mix into the KitchenAid Ice Cream Bowl Attachment and let the mixer work its magic, on speed 2

20 minutes later...

20 minutes later…

Perfect texture, now to the freezer it goes for at least 2 hours

Perfect texture, now to the freezer it goes for at least 2 hours

Perfect and creamy Condensed Milk Ice cream!

Perfect and creamy Condensed Milk Ice cream!

Condensed Milk Ice Cream Recipe





DIY Cupcake Pedestal

January 20th, 2015

Cupcake pedestal

This is a DIY (do it yourself) kinda thing. The cost was $3 dollars plus tax, can’t beat that!

You will not believe how easy it was to make this cupcake pedestal and how cheap!

I bought 3 materials from my local dollar store.

– 1 glass candle pedestal

– 1 candle plate (or any other small plate you like)

– 1 tube of super-glue

All I did was, take the tags off, clean any excess dust and spread super-glue the top of the candle pedestal (where you insert the candle), and set my plate on the top of the wet super-glue candle pedestal. Then I immediately put a heavy pan on the top, to make a little pressure, and glue it really well.

10 minutes later, my final product…

Cupcake pedestal

DIVINE!

DIY Cupcake Pedestal





Cookies and Cream Ice Cream Recipe

January 20th, 2015

Cookies and Cream Ice Cream Recipe

This Cookies and Cream Ice Cream Recipe is heaven on Earth! Make sure you make this recipe ahead of time, since it will take a little longer to freeze. My suggestion is to make this recipe about 8 hours before serving it. Also, make sure you have your KitchenAid mixer ice cream bowl in the freezer for at least 8 hours prior to making it.

INGREDIENTS:

– 2 cups of heavy whipping cream

– 1 cup of whole-milk (you can use 2% milk, but it will take longer to freeze)

– 2/3 cups of sugar

– 1 teaspoon of vanilla extract

– about 16 “Oreo” cookies (you can use any type of cookie)

HOW TO MAKE IT:

Start mixing milk and sugar, once the sugar is completely dissolved, add heavy whipping cream and give it a quick mix.

Attach the KitchenAid mixer ice cream bowl and accessories and pour the mixture into the bowl. Start the mixer on speed 2 for about 20 minutes.

While your mixer is working on your ice cream, put the cookies inside a ziplock bag and close it. Smash the bag with your hands, rolling pin, or other preferred method. After crumbling the cookies, set them in the freezer.

After 20 minutes, your ice cream should be thick and starting to freeze, add the cookies into the mix, and let the mixer work for another 5-10 minutes.

FYI: I made my ice cream using 2% milk, and my mixture barely got thick, it also took about 5-6 hours to freeze.

Pour the ice cream into a freezer safe container with a lid, and freeze it for at least 2 hours.

Enjoy your ice cream!

 

This is what you will need

This is what you will need

Very liquid in the beginning

Very liquid in the beginning

After 25 minutes, the mixture should be thicker. At this point, add cookies to the mix, and let it blend for another 5-10 minutes

After 25 minutes, the mixture should be thicker. At this point, add cookies to the mix, and let it blend for another 5-10 minutes

 

Cookies and Cream Ice Cream Recipe





Dinner Rolls Recipe

January 13th, 2015

Dinner Rolls Recipe

This Dinner Rolls Recipe is a great option for any occasion, it will make your house smell like a bakery. This recipe will make about 22 small rolls.

INGREDIENTS:

– About 4 cups of bread flour

– 1 tablespoon of white sugar

– 1/4 teaspoon of salt (if you like the bread a little saltier add a little more salt)

– 250 ml of warm milk (might need more or less)

– 1 egg

– 2 tablespoons of cooking margarine (you can use butter or coconut oil)

– 2 teaspoons of rapid dry yeast (1 package, 7g)

– about 2 tablespoons of melted butter to brush rolls

HOW TO MAKE IT:

Add warm milk to your Kitchenaid Mixer bowl, the temperature has to be around 110-115F, or warm to the touch. Add sugar and yeast and give it a quick mix, cover the bowl with a kitchen towel and let it rest for about 10 minutes. After 10 minutes, you mix should be bubbly on top and foamy, if not, you need to check the expiration date of the yeast or the temperature of milk.

With the KitchenAid mixer hook attachment on, start your mixer on speed 2 and give it a quick mix. Add the egg, margarine and salt, and then start adding the bread flour, 1 cup at a time. The trick with the flour is, it will vary depending of temperature, humidity and altitude from where you live. What I do is I add flour 1 cup at a time until it forms a little ball and starts cleaning (not sticking) on bottom of bowl, then I turn off my mixer and I touch the dough, if it sticks to my finger, I add a little more flour until my finger comes out clean from touching the dough. Once you achieve the right consistency, let your KitchenAid Mixer work the dough for about 5-8 minutes.

Roll the dough into a rectangle. Then, cut it into 3 strips, then into little squares. Form little balls with your hands and set it aside.

Spray vegetable oil in a cake pan (I used two 10 inches cake pans), bottom and sides, then add the little rolls, leaving space in between (they will rise). Cover the pan and set it in a warm place to rise for about 1 hour.

Once rolls have doubled in size, preheat the oven to 350 F.

Once oven is at 350F, bake the rolls for about 15-20 minutes.

Once golden brown, take the pans off the oven, and brush the top of the warm rolls with melted butter.

Enjoy your dinner rolls!

The yeast mix

The yeast mix

Shape the dough into a rectangle, to have even size rolls

Shape the dough into a rectangle, to have even size rolls

Then into strips, and into squares

Then into strips, and into squares

Shape the little squares into little balls

Shape the little squares into little balls

Set the rolls apart, since they will rise

Set the rolls apart, since they will rise

1 hour later...

1 hour later…

Lets get baking!

Lets get baking!

15-20 minutes later, beautiful golden brown dinner rolls

15-20 minutes later, beautiful golden brown dinner rolls

Brush a little melted butter on the top

Brush a little melted butter on the top

Yummy and fluffy

Yummy and fluffy

Dinner Rolls Recipe





Chocolate Naked Cake Recipe

November 21st, 2014

Chocolate Naked Cake Recipe

This cake was so easy to put together, and tasted so so so yummy. This is a perfect cake for any occasion. Beautiful Holiday Dessert!

This recipe will make a 2 layers, 10 inches cake.

INGREDIENTS FOR CAKE:

– 2 cups all-purpose flour, plus little more for dusting the cake pans

– 2 cups sugar

– 1 teaspoon salt

– 3/4 cup unsweetened cocoa powder

– 1 1/2 teaspoons baking soda

– 2 teaspoons baking powder

– 1 teaspoon instant coffee

– 2 eggs

– 1 teaspoons vanilla extract

– 1 cup milk

– 1/2 cup of coconut oil (melted), or you can use vegetable oil

– 1 cup boiling water

– parchment paper (or wax paper)

– Pam spray (or butter)

INGREDIENTS FOR CHOCOLATE BUTTERCREAM AND BERRIES:

– 1/2 cup of unsalted butter (at room temperature)

– 1/4 cup of unsweetened cocoa powder

– about 3 oz. of melted unsweetened chocolate (I use unsweetened chocolate squares, but you can use semi-sweet, or even morsels)

– 2 tablespoons of heavy cream (or whipping cream)

– 1 teaspoon of vanilla extract

– 3 to 4 cups of powder sugar (confectioners sugar)

– you can choose any fresh seasonal fruit you would like for this cake, and as much as you prefer. Just make sure the fruits are cleaned and well dried before adding to cake.

– powder sugar for dusting (optional)

HOW TO MAKE THE CAKE:

Preheat oven to 350F.

Prepare the baking pans, by drawing a circle around the bottom of the pans on a parchment (or wax) paper with a pencil. Cut the round circle of wax paper and reserve (you will need 2 circles, since you have 2 pans). Spray Pam spray all over the bottom and sides of the baking pans. Lay the parchment paper circle to the bottom of the pans and spray more Pam spray (you can use butter instead of Pam spray if you prefer, just make sure you cover all sides and bottom of the pans with butter). Dust flour on all sides and bottom of the pans, this will prevent the cake from sticking to the pan. Reserve the baking pans.

Melt chocolate, either in the microwave, (slowly making sure the chocolate isn’t drying), or in a double boiler, and reserve it (chocolate needs to be completely cold before adding to the mix).

Add ALL dry ingredients to your KitchenAid Mixer bowl. With the paddle attachment on, give it a quick mix, using the slowest speed, and then turn off the mixer.

Start adding milk, vanilla extract, eggs and melted coconut oil to the dry mix and mix it on low speed, just until well mixed.

Now add the boiling water to the mix, and here is the trick not to “cook” your batter. With the mixer on slow speed, start adding a tiny little bit of the boiling water to the batter, then SLOWLY, start adding the rest. You will notice smoke coming from it, and it is ok, this is normal. Once the batter is well mixed, turn it off.

Divide the batter in approximately half, and pour it into the cake pans. Bake it for about 15-20 min, depending on the oven you have. Make sure, you test the cake before turning the oven off, using either a knife or a toothpick. If it comes clean from the center of the cake, then it is ready!

Let the cake cool off in the baking pan for at least 15-20 minutes.

When the cake is cooled off, then run a spatula or a knife, gently all around the cake to loosen up a little bit. Then you can turn the cake over onto a wire rack, pull the parchment paper off the bottom of the cakes, and let it sit there while you make the frosting.

HOW TO MAKE THE FROSTING:

In the KitchenAid Mixer bowl add soft butter and with whisking attachment on, start whipping the butter.

Once the butter looks little white and soft, ten add vanilla extract and cocoa powder. Once it all blends, then you can add the COOLED melted chocolate (otherwise, it will melt the butter). During this process, you might have to turn off the mixer and clean the sides and bottom of the bowl with a spatula, from time to time.

Then it is time to add the heavy cream and let it blend well. Then, start adding powdered sugar, cup by cup, until you meet your preferred consistency or sweetness. Let the KitchenAid Mixer whisk the buttercream until it turns into a light brown color and fluffy texture. Reserve.

HOW TO SET UP THE CAKE:

Once your cakes are completely cold, you can add the first layer on a serving plate or cake stand. Then add half of the buttercream, and spread it all over the cake. Add half of the fruits.

Add the second layer of the cake over the buttercream and add the rest of the buttercream to the middle of the cake. Spread a little bit of the buttercream, but leave the edges of the cake without it. Add the rest of the fruits on the top of the buttercream.

Dust powdered sugar with the help of a strainer.

Your beautiful cake is ready!

Draw a circle with a pencil on a wax paper, using the bottom of the pan

Draw a circle with a pencil on a wax paper, using the bottom of the pan

Set the circle on bottom of greased pan

Set the circle on bottom of greased pan

Chopping the chocolate squares, so I can melt it, and let it cool off

Chopping the chocolate squares, so I can melt it, and let it cool off

Mixing dry ingredients

Mixing dry ingredients

Time to add liquid ingredients (no boiling water yet)

Time to add liquid ingredients (no boiling water yet)

Adding boiling water

Adding boiling water

Beautiful batter

Beautiful batter

Pour half of the batter into each baking pan

Pour half of the batter into each baking pan

Kife comes clean, my cake is ready!

Pull parchment paper off the bottom of the cake.

Pull parchment paper off the bottom of the cake.

Adding the cold melted chocolate into whipped butter

Adding the cold melted chocolate into whipped butter

Light brown and fluffy buttercream is ready

Light brown and fluffy buttercream is ready

Yummy!

Set it up and enjoy it! Yummy!

Chocolate Naked Cake Recipe





Ninja Turtle Autumn Cake

November 15th, 2014

Ninja Turtle Autumn Cake

I am so proud of myself for making this beautiful cake for a friend! Her little one loves Ninja Turtles, and she also wanted something to remember Fall, since his  birthday is on Fall.

I made a vanilla sponge cake, and a delicious chocolate buttercream, then I covered the cake with green fondant, and make the little decorations as well as the Ninja Turtle with fondant!

Thanks to my AMAZING KitchenAid Mixer for the big help in my kitchen! ;-)

I hope you guys like it!





High Fiber Bread Recipe

November 4th, 2014

High Fiber Bread Recipe

 

This is a delicious, soft and super high fiber bread recipe. The recipe makes 2 loaves. The exact amount of ingredients will depend on quality of ingredients and also where you live.

INGREDIENTS:

– 2 cups of bread flour

– 2 cups of whole-wheat flour

– 1/4 cup of flaxseed flour

– 1/4 cup of flaxseeds

– 1/4 cup of oats

– 2 tablespoons of brown sugar

– 2 teaspoons of yeast (rapid rise works great and fast)

– 1 1/2 teaspoons of salt

– 2 tablespoons of coconut oil

– 1 large egg

– 1 cup of water

HOW TO MAKE IT:

In the KitchenAid Mixer bowl add all dry ingredients and with the hook attachment on, give it a quick mix on speed 2. Once all dry ingredients are blended, you can add egg and coconut oil, and then add water slowly. Attention to this step, you might need more or less water. The dough should be soft, but not very sticky, a little sticky is fine. Let the mixer work the dough for about 5 minutes. Rub coconut oil all over the dough and the sides and bottom of the bowl. Cover it and let it rise for about 1 hour in a warm place.

On a loaf pan, spray oil all over and reserve. Once the dough has raised double of the size, punch the dough down and cut it in half. Shape each of the dough into a cylinder and put it inside the loaf pan, do the same with the other piece of dough. Cover the loaves and let it rise for about 30 minutes or until it doubles in size.

Preheat the oven to 350F.

Once bread has doubled size in the loaf pan, you can bake it for about 30 minutes or until it turn golden brown.

Let it cool off on a rack before cutting it.

Mix all dry ingredients

Mix all dry ingredients

Adding wet ingredients into dry ingredients

Adding wet ingredients into dry ingredients

Let the mixer work the dough

Let the mixer work the dough

Let it rise for about 1 hour

Let it rise for about 1 hour

Dough doubled the size in 1 hour

Dough doubled the size in 1 hour

Let it rise in a warm place until double in size

Let it rise in a warm place until double in size

Dough doubled in size

Dough doubled in size

 





KitchenAid blowout

September 26th, 2014

This website is having a huge sale on KitchenAid and also on accessories. Go check while you can :-)

KitchenAid Blowout Website – Click Here