Whole Wheat Banana Nut Bread Recipe

July 19th, 2014

 

Whole Wheat Banana Nut Bread Recipe

This delicious Whole Wheat Banana Nut Bread Recipe is easy to make and super healthy! You can use organic ingredients and make this banana nut bread even healthier.

INGREDIENTS:

- 1 1/2 cups of whole wheat flour

- 1/2 cup of flax seed meal (or you can grind flex seed)

- about 3 ripe bananas (mashed)

- 3/4 cup of brown sugar

- 2 eggs

- 1/4 teaspoon of salt

- about 7 tablespoons of water (you might need more, depends on the quality of your whole wheat flour, weather, and etc.)

- 1 teaspoon of vanilla extract

- 1/2 teaspoon of baking soda

- 1 1/2 teaspoon of baking powder

- 1/2 cup of chopped walnuts

- Pam spray

- Optional: ground cinnamon inside batter

HOW TO MAKE IT:

Preheat oven to 325 F.

In the KitchenAid Mixer bowl add eggs, vanilla extract and sugar, with the flat beater on; mix it until well blended on low speed. Add mashed bananas and salt and let it mix. Now start adding flax seed meal and then whole wheat flour, at this point the batter will be very thick, start adding water, the trick here will be to add enough water to have a nice and smooth batter, whole wheat flour takes all the water in, so you will need to add 1 tablespoon at a time.

Once you achieve the texture of batter, add baking soda and then baking powder just until well mixed (don’t over mix it), turn off the mixer.

With a spatula, fold in walnuts.

Spray Pam spray or just grease a loaf pan and pour batter in.

Cook it in the oven for about 30 to 40 minutes. Once you insert a toothpick or knife and comes clean, turn off oven and let it cool down before getting it out of the pan.

Your delicious and healthy Whole Wheat Banana Nut Bread Recipe is ready!

What you will need (plus baking powder)

What you will need (plus baking powder)

 

Mixing eggs, sugar and vanilla extract

Mixing eggs, sugar and vanilla extract

 

Folding walnuts inside batter

Folding walnuts inside batter

 

 

Pour batter into loaf pan

Pour batter into loaf pan

 

About 35 minutes later, bread is ready

About 35 minutes later, bread is ready

 

 

Whole Wheat Banana Nut Bread Recipe



Strawberries and Cream Dessert Recipe

April 6th, 2014

Strawberries and Cream Dessert Recipe

Strawberries and Cream Dessert Recipe is super quick and easy to make, and it tastes so delicious and you will only need 4 ingredients.

INGREDIENTS:

- 1 small package of fresh strawberries

- 1 can of condensed milk

- Meringue cookies (optional but totally worth it)

- 8 oz. of heavy whipping cream

HOW TO MAKE IT:

Chop your clean strawberries and reserve. Crumble the meringue cookies and reserve.

In the KitchenAid Mixer bowl add heavy cream, with the whisk attachment on, start your mixer on medium speed. Once the cream looks little thicker but still liquid, start adding the condensed milk (I leave a little bit of condensed milk on the can because I don’t like my desserts too sweet, but its up to you). Once all blended turn off mixer and add strawberries and crumbled meringue cookies and fold it together with a spatula. Your dessert is ready. You can pour it all into a big bowl or add into individual dessert dishes. Decorate as you please.

Refrigerate it for at least 1 hour before serving.

Strawberries and Cream Dessert Recipe

 

Strawberries and Cream Dessert Recipe



Soft White Bread Recipe

April 6th, 2014

Soft White Bread Recipe

This Soft White Bread Recipe is super easy to make and it is so soft and yummy. This recipe will make one bread loaf.

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
- 1 egg
- 2 tablespoons of cooking margarine (you can use butter)
- 2 teaspoons of rapid dry yeast (1 package, 7g)
- a little corn meal

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 n 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.

On a loaf pan, spray-cooking spray all over the sides and bottom of pan, sprinkle a little corn flour on the bottom of the pan, this will help the bread to come out.

Sprinkle a little flour on a clean surface and just work the dough with your hands to shape the loaf. Once smooth and shaped, add it to the loaf pan, cover with a towel, and let it rise for about 1 hour in a warm place.

Once doubled in size (about 1 hour later) preheat your oven to 350F. Once oven is preheated, you can bake the bread for about 10-15 minutes, this will also depend on your oven, so just keep an eye, once it is all golden brown, the bread should be ready.

All you need is a little butter or jam and a cup of coffee.

I hope you enjoy it as much as I did!

After 10 minutes, yeast should be bubbly

After 10 minutes, yeast should be bubbly

Kneading the dough

Kneading the dough

Corn meal on bottom of pan

Corn meal on bottom of pan

Shape the dough and let it rise for about 1 hour on the loaf pan

Shape the dough and let it rise for about 1 hour on the loaf pan

After about 1 hour, it has doubled the size

After about 1 hour, it has doubled the size

Beautiful and soft white bread

Beautiful and soft white bread

 

Soft White Bread Recipe



Pizza Stone

April 2nd, 2014

Pizza stone

Pizza Stone – This has to be the best purchase I have made in a while, totally worth it, but there are a few tricks to get your pizzas the way we all like, crispy and yummy. Notice that you ABSOLUTELY have to buy the pizza peel too, because the stones will be extremely hot and the peel will be the ONLY way to get the pizzas in and out of the oven.

First, you will need to put your stone inside the oven while it is still off. Once stone or stones are inside, turn on your oven to the maximum temperature, just make sure you read the stone instructions, some of them only survive to 475F only, so make sure your oven temperature is set up conforming to that.

You will need to preheat the pizza stone for about 30 minutes before adding your pizza.

I also like to pre bake my pizza dough only (without toppings) for about 5-8 minutes before, this will help achieve the crispiness without burning the toppings.

Sprinkle lots of corn meal over the pizza peel before adding the pizza to the oven, this way your pizza will come right off without any problems.

If you pre bake the dough, once you add toppings, your pizza should be in the oven for about 10-15 minutes using the pizza stone.

Also make sure, you don’t add too many wet ingredients, and choose a thicket type of tomato sauce, this will help your pizza to become super crispy.

To avoid your pizza being too dry, drizzle olive oil over the toppings, and spread tomato sauce over the edges, to give it a nice color before you bake it :-)

I hope you enjoy the pizza stone as much as I do.

Buy Your Own Pizza Stone Set

* Remember not to touch your stones after because they will be super hot, and never wash your stones with soap, water only and just when they are completely cold.



Thin Pizza Dough Recipe

April 1st, 2014

Thin Pizza Dough Recipe

This Thin Pizza Dough Recipe is a super easy recipe to make, and all you need is 1 hour to raise the dough. I used my pizza stone to cook my pizzas and they came out perfect, super crispy and not greasy at all. This recipe is from the Food Network, but I have changed a bit to use with our awesome KitchenAid Mixer. This recipe will make about two 15 inches pizzas.

INGREDIENTS:

- 3 1/2 to 4 cups of Bread Flour plus more for dusting

- 1 teaspoon of white sugar

- 2 1/4 teaspoons of Rapid Rise yeast (1 package 7g)

- 1 1/2 teaspoons of salt

- 1 1/2 cups of warm water (110-115 F)

- 2 tablespoons of olive oil (you can use any other type of oil if you prefer) plus more to cover dough

- corn meal to cover bottom of  pizza pan

- powder garlic and Italian seasoning if you like your pizza dough with a little extra taste

HOW TO MAKE IT:

In your Kitchenaid Mixer bowl add bread flour, sugar, salt and yeast and give it a quick mix on speed 2 with the hook attachment on. Once it is all blended, you will start adding warm water, just remember it has to be warm enough to “wake” the yeast up and not hot enough to “kill” it.

After adding water, you need to check if you need more flour or more water. If your dough is too dry, add water 1 tablespoon at a time, if your dough is too sticky, then add bread flour 1 tablespoon at a time. The reason why is never the same, is because it will depend on the altitude of where you live, the temperature or how dry or wet the weather is, so my advice is go slow. Once your dough forms a ball and is not too dry or too sticky, then let your KitchenAid Mixer knead the dough for you for about 5 minutes.

Once the dough is ready, add about 2 tablespoons of olive oil over the dough and roll it around to cover it with oil. Wrap the bowl with a plastic wrap and a kitchen towel and let it rise for about 1 hour in a warm place. If you live in a cold place or cloudy weather, I advice you to turn on you oven at the minimum temperature for about 5 minutes and turn it off, Once it feel warm inside, you can put your dough in the oven to rise, just make sure your oven is OFF and not very hot.

Once your dough has risen, you can cut it in half and with your hands form a ball, dust some flour on a clean surface and let both dough balls rest for about 10 minutes.

Next step will be opening the dough. What I do first is put enough corn meal on the surface, then I put the dough over the corn meal and with the tip of my fingers, I start running in circles opening from the inside out and twisting it at the same time, this will take some practice, but once you get a hold of it, it will be a piece of cake ;-)

If you prefer, you can use a rolling pin, you can roll as much as you prefer, very think or medium thickness, just make sure you have enough corn meal on the bottom so your pizza won’t stick to the surface.

Once you made your dough, I recommend that you pre-bake it for about 5-8 minutes each, just to give it a crispier bottom.

Add tomato sauce and any toppings you like and bake the pizzas at the hottest temperature (450-500F) using your preferred method (pizza stones or cookie sheet or pizza sheet) add corn meal to the bottom of the pan as well or the hot stone.

Dough ball forms

Dough ball forms

cover with olive oil

cover with olive oil

Roll the dough with a rolling pin

Roll the dough with a rolling pin

My suggestion is tomato sauce, mozzarella, organic tomatoes, fresh basil and mushrooms

My suggestion is tomato sauce, mozzarella, organic tomatoes, fresh basil and mushrooms

Check out my advice on pizza stones and how to make your pizza super crispy on them.

http://www.gotmixer.com/pizza-stone/

 

Thin Pizza Dough Recipe



German Chocolate Cake Recipe

April 1st, 2014

German Chocolate Cake Recipe

 

This is a super moist German Chocolate Cake Recipe. This recipe is from Country Living, but I have tweaked a little bit to make with the KitchenAid Mixer.

INGREDIENTS FOR CAKE:

- 1/2 cup boiling water

- 4 ounces German’s Chocolate chopped

- 2 cups all-purpose flour

- 1/4 cup cocoa powder, plus more to cover bottom of pan

- 1 teaspoon baking soda

- 1 teaspoon salt

- 2 cups sugar

- 1 cup (2 sticks) unsalted butter, softened plus more to butter up the pan

- 4 large eggs, separated

- 1 teaspoon vanilla

- 1 cup buttermilk

INGREDIENTS FOR FILLING AND TOPPING:

If you are like me and LOVE lots of filling and topping, double the recipe to have lots of extra.

- 1 cup sugar

- 1 can (12-ounce) evaporated milk

- 1/2 cup unsalted butter

- 3 large egg yolks

- 1 teaspoon vanilla

- 2 1/3 cups (one 7-ounce package) flaked coconut

- 1 1/2 cup chopped pecans or walnuts

HOW TO MAKE THE…

CAKE:

Preheat oven to 350 F. You will need 2 cake pans, and parchment paper. To make it easy on you, I draw a circle around the bottom of my pan on the parchment paper twice, then I cut it all the way around. This will help pull the cake out of the pan. You will need to butter up the pan; bottom and sides, then lay the parchment paper on bottom of the pan, and butter up the parchment paper as well. Then you will cover sides and bottom of the pan with cocoa powder and set it aside.

Lets start the cake batter now. In your KitchenAid Mixer bowl add egg whites ONLY and a pinch of salt and with the whisker attachment on, whisk it until soft peaks, once ready, transfer it to another bowl or plate. In a heat proof bowl add boiling water over chopped German’s chocolate and stir it until smooth and dissolved. Set it aside. In another medium bowl, combine flour, cocoa, baking soda, and salt. In your KitchenAid Mixer bowl add softened butter and sugar and with the flat beater attachment on, beat the butter/sugar mix until whitish color and fluffy texture. Add egg yolks one at a time until completely blended. Slow down the speed of your mixer and start adding the liquid chocolate and vanilla extract. Start adding the flour mixture and then buttermilk, you need to add a little bit of flour and a little bit of buttermilk until all gone, but you need to start with the flour and end with the flour. Once it is all blended in, turn off your mixer and add half of the egg whites, folding it with a spatula and being very gentle not to break the bubbles, then add the rest and fold it in.  Pour half of the cake batter in each of the cake pans and bake it in the oven for about 30-35 minutes, or when you stick a toothpick in the middle of the cake and the toothpick comes clean. Let it cool down completely before taking the cake out. This cake is VERY soft, it will break easily, so be very careful. My 1st layer broke completely because it was still warm, but I packed it all together and made a layer, you could not tell the difference :-)

FILLING:

In a medium saucepan, combine the sugar, milk, butter, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Stir in coconut and pecans. Transfer to a bowl and, stirring occasionally, allow cooling to room temperature before frosting the cake.

HOW TO LAYER THE CAKE:

On a plate add the 1st layer of the cake and spread a thick layer of filling, then add the 2nd layer of the cake and cover the cake with the same filling. Decorate as you please.

What you will need

What you will need

Chop German’s chocolate

Chop German’s chocolate

Melting chocolate

Melting chocolate

Flour mixture

Flour mixture

Sugar and butter mix

Sugar and butter mix

After adding chocolate

After adding chocolate

Draw a circle around the pan on a parchment paper

Draw a circle around the pan on a parchment paper

It will look like this

It will look like this

Fold in egg whites

Fold in egg whites

Butter and cocoa powder covering the cake pan

Butter and cocoa powder covering the cake pan

Beautiful chocolate batter

Beautiful chocolate batter

Ready to bake

Ready to bake

Cake is ready

Cake is ready

Making the filling

Making the filling

Cool it down completely

Cool it down completely

 

German Chocolate Cake



Cool Graphic for all KitchenAid Mixer Lovers

February 6th, 2014

This is a super cool KitchenAid Mixer graphic done by Kate Gramlich Roumbos.

 

 

To view this graphic in detail Click Here.

Source: PartSelect.com



Basic Dog Biscuit Recipe

December 27th, 2013

Basic Dog Biscuit Recipe

This Basic Dog Biscuit Recipe was given to me by a facebook friend Patty. If you have a furry little friend, please try this, I promise your pet will LOVE it, besides, It is healthy, homemade and easy to make using your KitchenAid Mixer!

These basic biscuits can be customized to cater to your canine’s palette

Ingredients
2 ½ cups whole wheat flour (substitute regular flour or oats if your dog is sensitive to wheat)
1 tsp. salt (or less)
1 egg
1 tsp. Beef or chicken Bouillon granules (can substitute beef or chicken broth/stock)
½ cup hot water

Optional Add ins
Bacon or, eggs, oats, liver powder, wheat germ, shredded cheese, bacon bits

Directions
Preheat oven to 350 degrees
Dissolve bouillon in hot water
Add remaining ingredients
Knead dough until it forms a ball (approximately 3 minutes)
Roll dough until ½ inch thick
Cut into slices or bone shapes (you can purchase a bone shaped cookie cutter to make shapes with)
Place dough pieces on lightly greased cookie sheet
Cook for 30 minutes

Basic Dog Biscuit Recipe



Chewy Rocky Road Cookie Recipe

December 24th, 2013

Chewy Rocky Road Cookie Recipe

This delicious Chewy Rocky Road Cookie Recipe is flourless. It is so chewy and it makes a great homemade gift to any chocolate lover! I have adapted this recipe from the website http://www.fifteenspatulas.com/ooey-gooey-rocky-road-cookies/

INGREDIENTS:

  • 3 cups of powdered sugar
  • 2/3 cup of unsweetened cocoa powder
  • 1/4 teaspoon of salt
  • 3 extra large egg whites
  • 1 tablespoon of vanilla extract
  • 2 cups semisweet chocolate chips
  • 3 oz. of chopped walnuts
  • 1 cup of mini marshmallows
  • Parchment paper

 

HOW TO MAKE IT:

Preheat your oven to 350 F.

In the Kitchenaid mixer bowl add powdered sugar and cocoa powder and mix it on low speed with the beater attachment on. Add the egg whites and vanilla extract just until combined. You might need to add water, about 1 tablespoon if you live in a drier place. It needs to have a thick cake batter texture. Once the texture is achieved, add chocolate chips and walnuts and give it a quick mix.

With the help of an ice cream scoop or a spoon, scoop the cookie dough over the parchment paper on a cookie sheet. Make sure you leave room in between.

Put 4 or 5 mini marshmallows over each cookie, and let them cool off in the freezer for about 5-8 minutes. This will help the cookie to maintain its shape.

Bake the cookies in the oven for about 12-15 minutes, till marshmallow is golden brown. I actually baked it a little longer because I like my cookie a little harder.

Let the cookies; cool down before transferring them to a cookie rack.

Enjoy your cookies!

 

Lets get baking!

Lets get baking!

 

Delish cookies

Delish cookies

 

This cookie makes a great homemade gift

This cookie makes a great homemade gift

 

Chewy Rocky Road Cookie Recipe

 



French Baguette Recipe

December 5th, 2013

French Baguette Recipe

 

This delicious French Baguette Recipe takes two days to make it, but it is totally worth it, the crust is so crispy and its so soft inside! It makes about 4 small baguettes.

I got the recipe at http://foodwishes.blogspot.com/2013/10/perfect-french-baguette-at-home-only.html

He has a great video explaining it, but I adapted the recipe to be able to make on my KitchenAid Mixer.

INGREDIENTS:

- 1/4 teaspoon of dry active yeast (Rapid Rise)

- 1 1/2 cups water at room temperature (325 grams)

- 1 3/4 teaspoon of salt

- 18 oz. of bread flour (500 grams), about 4 cups (you can use all-purpose flour)

- You will need a clean spray container to add water

- Parchment paper

- Little corn meal to sprinkle the pan

- Scissors

 

HOW TO MAKE IT:

 

You will need to make the dough and let it rest overnight, so plan ahead.

Inside the KitchenAid Mixer bowl add room temperature water, yeast and give it a quick mix. Then turn on your mixer with the paddle attachment on and start adding bread flour and salt, just until well mixer. This will look very moist and sticky, it is very normal, stop the mixer.

Cover the bowl with a plastic wrap and throw a towel over it. Put the bowl inside the turned off oven, or microwave and let it rise through the night, or at least 12-14 hours until doubles in size.

Next day, flour the spatula and flour a clean surface, use the spatula to release the dough from the bowl into the counter. You will need to use just enough flour to work the dough, the less flour the better. This is a very sticky dough so; flour your hands as well.

Pat it down into a rectangle and cut the dough into 4 same size pieces.

Lay a piece of parchment paper over a cookie sheet and sprinkle flour and corn meal over it, set it aside.

Start shaping one piece at a time, rolling de dough into a snake shape, always starting from the middle to the ends.

Lay the baguette on the pan, making sure the cookie sheet is big enough for the 4 baguettes, otherwise, use 2 cookie sheets.

After your shape the 4 loaves, sprinkle a lot of flour over it, and flour plastic wrap, cover the bread loosely and let it rise for about 1 to 1.5 hours. My wrap actually got stuck to my bread, so when I pulled the bread got flat, so I had to let it rise for longer. For this reason, make sure your bread and plastic wrap are very well floured.

Preheat your oven to 550F. (This is a very hot oven, and its normal)

On the bottom of your oven add a baking pan and fill it with boiling water, this will help humidify the oven, giving your bread a super crispy crust.

With scissors, holding straight up, you will cut slashes on the top of the baguettes and tuck in any tips hanging from the cut.

Fill the spray bottle with water. Spray water right before you put the bread in the oven.

After 5 minutes baking, give a quick spray again over the baguettes.

After another 5 minutes, turn the pan around to give your baguettes an even golden brown color and spray it again with water.

After about 15 minutes total cooking time, your bread should look a deep brown color. Pull the bread out and let it cool down on a rack before you cut it, I know, that is the hardest part!!!

You can cut your bread into slices, eat it with butter, or make delicious bruschetta.

I highly suggest you watch his video and adapt it to your kitchenaid mixer :-)

This is the dought before rising

This is the dought before rising

 

The next day...

The next day…

 

The Baguette rolls

The Baguette rolls

 

Another 1 to 1.5 hours to rise

Another 1 to 1.5 hours to rise

 

Ready to bake

Ready to bake

 

French Baguette Recipe