20 BEST THINGS YOU CAN MAKE WITH A KITCHENAID MIXER
Put your mixer to good use with these easy KitchenAid mixer recipes! From bread to pizza dough to cookies and cakes, you'll feel like a pro baker with these recipes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a KitchenAid mixer recipe in 30 minutes or less!
Nutrition Facts :
CRISPY BATTER FOR FISH & CHIPS
A classic. Our whole family will eat fish this way! I like to serve it with steak-cut french fries.
Provided by hollyberry
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients together.
- Dip cod into batter.
- Deep fry at 425F until cooked.
KITCHENAID CHOCOLATE CHIP COOKIES
One of these days I'm going to lose my Kitchenaid recipe book for good, instead of just misplacing it as I so often do. This is my insurance that my reputation for fantastic chocolate chip cookies remains intact.
Provided by Jessie MacMillan
Categories Dessert
Time 1h10m
Yield 54-72 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Soften butter in the microwave. I microwave each stick of butter 15 seconds then rotate 180 degrees and microwave for another 15 seconds. Your oven will be different.
- Place sugars, butter, eggs, and vanilla in mixer bowl. Attach bowl and flat beater to mixer.
- Turn to Speed 2 and mix for 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat another 30 seconds. Stop and scrape bowl.
- Sift together baking soda, salt, and flour.
- Turn to Stir Speed. Gradually add the flour mixture to the sugar mixture over about 2 minutes.
- Turn to Speed 2 and mix 30 seconds.
- Turn to Stir Speed and add chocolate chips, mixing for 15 seconds.
- Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake for 8 to 10 minutes, longer if you prefer crunchy cookies.
- Let the cookies rest for 1 minute after removing from oven, then remove them and cool on wire racks. Allow the baking sheets to cool about 2 minutes before using them for the next batch.
HOMEMADE CHOCOLATE CHIP COOKIE MIX
Pack the dry ingredients for the homemade cookie mix in a 1-quart jar and attach a note with the instructions for making the cookies.
Provided by Marie Angel Cat
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 10m
Yield 36
Number Of Ingredients 6
Steps:
- Mix flour, baking soda, and salt together in a bowl. Pour into a 1-quart canning jar. Layer with brown sugar, white sugar, and chocolate chips (in that order), making sure to pack down all the ingredients.
- Cover and decorate the jar as desired. Copy baking instructions onto a tag and attach to the jar.
Nutrition Facts : Calories 82.8 calories, Carbohydrate 17.1 g, Fat 1.4 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 69.1 mg, Sugar 11.4 g
CHIP MIXERS
Steps:
- Beat 1/2 sticks butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 2 cups assorted chips (such as butterscotch, white, mini and/or bittersweet) and chill 30 minutes. Roll into balls and bake 8 to 12 minutes at 350 degrees.
FUDGE-STUFFED CHOCOLATE CHIP COOKIES
These are the great, classic chocolate chip cookies you know and love, packed with gooey goodness. The hot fudge center stays soft even after your cookies have fully cooled. Store in an airtight container at room temperature for up to 3 days.
Provided by thymeforpineapple
Categories Chocolate Chip Cookies
Time 2h45m
Yield 18
Number Of Ingredients 11
Steps:
- Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
- Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
- Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
- Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
- Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
- Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
- Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
- Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 48.8 g, Cholesterol 47.8 mg, Fat 17.7 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 217.1 mg
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