New kitchenaid what should i make

Just splurged on the pasta maker attachment and took it for a test drive… Completely incredible! Have anyone published a book on this subject 30 Ways to use a Hand Mixer? If so, where can I purchase it? Best of luck! I am glad I came across this post. Can you write which attachment dough, paddle or whisk, to use in all above uses.

I am wanting to basically Pre Roll pizza dough that results in it being formed as a long solid tube? We had the pasta attachment for the grinder that provides a lot of shapes. I do not even know if it is still available. We got ours in The dough recipe provided is very dense and led to the demise of our first meat grinder.

We found the fix several years later from another fan: add a clamp around the grinder just behind the screw-on cap that holds the screw, blades, and extruder in place. Unless the dough is a lot less dense than the noodle dough, it might be too much for the tube. Have you considered rolling out the dough with a rolling pin, cutting it into strips and hand rolling the strips?

I have an artisan and decided to get the Pro I love them both but have worn out a gear twice with the I LOVE my kitchen-aids! Sure I had done something wrong, I contacted the company. I love this post.

Am I the only one who gives inanimate objects a gender and a name? I only have the meat grinder but it paid for itself in the first few months I had it. If I could only have one attachment this would be it. I watch for sales on beef and pork. I grind my own ground beef and also make my own sausage. I freeze in 8 oz. If I need more, for company, I just defrost two.

If I end up buying a particularly lean cut I add either liquid fat generally olive oil or sometimes I trim excess fat off of a piece of beef, cube and freeze it. Then when I need excess fat, I have it. The trick to making this process go quickly and smoothly is to cut the meat into portions that will fit down the feed tube, lay it out flat and place in the freezer.

Usually between 30 and 45 minutes. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

You May Also Enjoy These. Reply to this comment. Hello Kathleen, What a neat tip! Thank you for sharing. It is amazing post. Thank you for the post. How fun!! Leave a Comment Cancel reply Your email address will not be published. To leave a comment please enable JavaScript in your browser settings! If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.

Once you've mastered the technique of grinding meat, you can branch out with all sorts of flavorings for your sausage, like this green chorizo. With at least five minutes required to cream the butter and sugar, your biceps are begging you: Make this with a stand mixer. To get that classically decadent, milk-in-every-bite texture, be patient and let it sit overnight. Candied herbs, edible dried flowers, and freeze-dried berries are beautiful decorations for these iced cookie wreaths.

To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet. To check if your meringue is stiff, lift the beaters out of the bowl and upend them: The peaks should stick straight up. Our go-to for BLTs, grilled cheeses, bread and jam, the daily lunchbox sandwich—you name it.

And it's far easier with a stand mixer by your side. This dough is easier to work with at room temperature. Photo by Michael Graydon and Nikole Herriott. View Recipe. Alex Lau. Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. Did you hear? Tie-dye is back. Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.

Photo by Chelsie Craig. Meet your new favorite birthday cake. Photo by Chelsie Craig, food styling by Pearl Jones.

Baking a wedding cake is not as crazy—or difficult—as it sounds! The recipe for this stunning and delicious tiered cake is designed to be as streamlined as possible, but using a stand mixer will certainly make everything go more smoothly. Move over, pumpkin spice. The warm, sweet flavors of chai—cinnamon, cardamom, nutmeg, and ginger—are magic in doughnuts.

Your KitchenAid will get a nice workout in this stunning holiday recipe, since you'll use the appliance three times: for the pumpkin mousse, the meringues, and the whipped-cream topping. The KitchenAid's dough hook attachment kneads this thick cardamom-scented dough without a bit of effort from you. They'll be delicious no matter what. The iconic chocolate bar of peanut-studded caramel and nougat is all about chewiness. Recreating it as a giant layered treat means keeping the same flavors, but whipping up nougat fluffy enough to eat by the forkful with soft peanut-studded caramel.

Give these thinly rolled pastries based on the iconic rolls at the All Steak restaurant in Cullman, Alabama a full burst of sweet citrus flavor by beating orange zest into the filling and orange juice into the dough.

This light-as-air spongecake is said to have originated with German settlers—a thrifty use of the many egg whites left over after making homemade egg noodles. These traditional holiday loaves are made in several easy steps over about 18 hours—easy as long as you have a stand mixer, that is. Many of the fine-quality bittersweet chocolates sold at supermarkets typically contain 50 to 60 percent cocoa solids. If you choose chocolate with a higher percentage of cacao, your mousse may be slightly denser—but no less delicious.

The classic autumn treat gets a double dose of cider goodness from a syrupy reduction that you beat into the dough and use for the shiny doughnut glaze. A soft-pretzel crust and a giant salted-pretzel topper take the place of traditional pie dough in this fun twist on apple pie.

The dough requires plenty of kneading, so you'll definitely need strong arms or a stand mixer with a dough hook for the recipe. Beating air into both egg whites and almond paste gives these Italian-American treats their tender texture. Used for sandwiches, flatbreads, toast, or desserts, "Cloud Bread" is high-protein, low-carb, low-cal, and gluten-free—and made from just three ingredients. Add seasonings like herbs, spices, or honey to customize the flavor.

Garlicky brown butter beaten into the dough and brushed on top makes these rolls especially fragrant and delicious. These individual baked meringues get extra flair and a gorgeous magenta hue from the addition of pulverized dried hibiscus flowers. Find hibiscus at natural food stores or Latin markets, or just use hibiscus tea bags. This rich, spiced buttercream is perfect for chocolate or gingerbread cake.

The recipe yields enough buttercream to ice a 3-layer 9-inch round cake. For cupcakes, halve the recipe. This summery, thyme-scented layer cake is even tastier than it looks. The genoise-style sponge cake includes melted butter for a tender, flavorful base, and sour cream adds brightness to the whipped-cream filling. Our ultimate version of the buttery breakfast classic makes a double batch—but you won't hear anyone complaining about that.

This rich buttercream is lightened and brightened with the addition of lemon curd. This Baked Alaska is even more dramatic than most: Orange-scented cake—layered with vanilla ice cream and orange sorbet—is frozen, covered in meringue, toasted in a hot oven, and, finally, set on fire. All of the elements for this elegant last course can be prepped at least two days ahead; assemble just before eating for the ultimate light-but-luscious holiday dessert.

Silkier and lighter than any mousse you've ever tasted before—all thanks to your trusty stand mixer and some billowy meringue. This dessert should only be made when peaches are in peak season. And that's late summer—which means it's too hot to be whipping egg whites by hand. Stand mixer to the rescue! This buttery vanilla-scented bread makes an excellent addition to any brunch—or turn it into French toast for double the luxury.

A stand mixer certainly makes any cake easier to execute, but when there are this many layers, it's truly indispensable. This grand old American dessert is enormously popular down South for its clear, true sweetness saved by the edginess of lemon and its masterful contrast of textures.

A stand mixer makes quick work of this citrusy filling, which gets its lightness from clouds of whipped cream with lemon curd blended in. Any heavy cream that's beaten long enough turns into butter, of course.

Meet your new favorite showstopper: a spiced chocolate cake topped with a cream-cheese mousse studded with dried fruit and nuts and glazed with brandy-spiked chocolate. Serve it with sparklers on top for a memorable entrance. Pomegranate seeds look stunning sprinkled over the top of this pavlova, and the way they burst in your mouth complements the chewy meringue beautifully.

When peaches are out of season, feel free to use the sliced canned variety. Portuguese Donuts. Buttercream Frosting.

French Silk Pie. Green Goddess Meatballs. Monkey Bread. Teilen Facebook. Tasty Get all the best Tasty recipes in your inbox!