I have a gift card to Sur La Table and am looking for some suggestions as to what I should get with it. I’m willing to spend up to 0, but or under would be best. I love to bake, so I was thinking maybe some piping bags and tips. I don’t really have much specialty equipment in my kitchen, basically just pots, pans, various "mixers" (food processor, stand mixer, blender), and measuring spoons/cups, so pretty much anything at Sur La Table would be a nice addition to my (scant) collection. Also, if anyone has some suggestions for a couple little things that add up to , that’d be great too.
I just bought a new cook book and there is this amazing Sticky Buns recipe and I thought it would be perfect to try for my family’s breakfast on Christmas morning. First i’m required to make a basic brioche and the recipe calls for using a dough hook attachment for a stand mixer. The thing is, I don’t have a stand mixer! It only requires it to mix for 3 to 4 minutes, could I just knead the dough with my hands?
I have made the recipe several times with success, but this time something went wrong.
The vanilla ice cream recipe consists of heating 38% whipping cream, milk, sugar, egg yolks and vanilla extract. Then refrigerating for 24 hours and transferring to an ice cream maker.
Instead of an ice cream maker I don’t have, what I always did was to whisk the mixture in a stand mixer for 10 minutes, then putting in the freezer for an hour, and whisking again for 10 minutes… repeating 10 times. That is to put air into the mixture. And the final product texture was very close to that of a real ice cream.
What I did different this time is use vanilla seeds instead of vanilla extract (doubt that is the reason),
leaving the mixture in the fridge for 36 hours instead of 24 hours (also don’t think its related),
and by the 3 (of 10) time, I let the mixer work for almost 20 minutes straight (instead of 10 minutes), and by the time I went to the kitchen to stop it, I noticed that the mixture was halved in volume, looked curdled and lost its creamy color. This happened after it gotten much air already after the 2nd mixing.
Am I correct to assume that what caused it, is the long mixing stage; mixture warming up too much, and maybe too high mixing speed (6 of 10 in a kitchen aid mixer)?
Any tips to avoid this in the future (without using ice cream maker) would be appreciated.
This is a recipe that I’ve altered to use stevia extract instead of sugar. What I would like to do is take the rum from 1/2 cup to 1 full cup. How would I do that? I would also like to make the cake more moist than it is.
4 ounces melted dark chocolate* 2 cups all purpose flour* 11 1/2 teaspoons baking soda * 1/4 teaspoon ground nutmeg * 2 sticks soft unsalted butter * 3/4 teaspoon stevia* 1 teaspoon vanilla * 4 eggs * 1 1/2 cups buttermilk* 1/2 cup rum *
Preheat the oven to 375 degrees.
Take a medium bowl from the cupboard in your head or from the kitchen and stir together the dry ingredients (all the way to the nutmeg).
In large bowl (or a stand mixer bowl) cream the butter and stevia together until it’s pretty fluffy. Beat in the vanilla and eggs (one at a time into the bowl) until blended. Slowly drizzle in the buttermilk and rum. Then add the dry mixture to the butter using a low speed. Add the chocolate and scape down the sides again and mix until it’s evenly, smoothly, gorgeously glossy and dark.
Divide the batter between to 9-inch cake pans. Bake for 30 to 40 minutes. Like other cakes, you know it’s done when the toothpick inserted into the center comes out clean. Let it cool completely.
I still need an answer. The ones provided are not satisfactory.
I need to make this cookie recipe, but the recipe calls for mixing the dough with a stand mixer. I don’t have a stand mixer, so what’s the best way to mix the dough without using a mixer? My hands? I’ve never actually made this recipe before, or cookies before, for that matter, so I’m a bit at a loss as to what to do to mix the dough.
For some reason, everytime I attempt to make homeade frosting, it never comes out the way I want it to. Either it’s too stiff, or too funny. I’ve tried a few different recipes. The kind of frosting I had the best luck with was buttercream frosting (I’ve made cream cheese and ‘regular’ frosting before). I used a hand mixer each time I made my own frosting. What I want to is if it would be better to use a stand mixer instead. Is there a difference? Should I just use a different recipe?
If any of you know of good buttercream frosting recipes, I would appreciate it if you told me.
