Celebrate the Fourth of July in high culinary style with Everyday Good Thinking and Hamilton Beach! Find our favorite red, white and blue recipes, picnic and party foods, and patriotic grilling greats from our test kitchen experts.
Summer fruits at their peak, and peaches are one of my absolute favorites. There’s something about biting into a juicy, ripe peach that brings to mind carefree summer fun, when it doesn’t matter so much if you get a little messy.
I still love eating fresh peaches, but I love peaches in other ways my family can enjoy, too. Peach cobbler combines the perfect sweetness of dessert pastry crust with that summer flavor I love. A hint of ginger and lemon add a little hidden zing.
This cobbler is really easy to make. For the filling, toss together sliced fresh peaches, brown sugar, cornstarch, lemon juice and ginger until the cornstarch is dissolved and the peaches are coated. This will help the cobbler mixture thicken as it cooks, so it develops that signature syrupy coating over the fruit.
The fruit mixture is topped with the pastry mix – a blend of flour, sugar, baking powder, lemon zest, salt, butter and milk – which creates a biscuity crust you’ll want to use to scoop up all the peaches. It can bake in a regular oven, or if you have a toaster oven, use it to keep the kitchen from overheating in the pit of summer. (Get it? Pit?) Top it with some vanilla ice cream while it’s warm, so you can get a little warm peach cobbler and cool ice cream in each bite.
Say hello to easy access and goodbye to hard-to-reach pizza and toast. Small enough to fit on your counter, but large enough to fit a 9” x 11” bake pan, 6 slices of toast or a 12-inch pizza, the Hamilton Beach® Easy-Reach™ Convection Oven has an innovative roll-top door to increase workspace, visibility, and access to the oven.
Banana pudding is a southern staple and a classic dessert. There are plenty of variations to be found out there, but we like to keep it simple and stick to the basics (right down to the Nilla wafers). That said, we believe everything tastes better with homemade ingredients, so our version passes on the canned whipped creams and instant puddings and uses nothing but the real deal for authentic bananas and cream flavor.
Hayley Parker is the 23-year old writer, photographer, recipe developer, taste-tester and creator of The Domestic Rebel. She lives in Sacramento, California, where she loves to play with her three-legged dog, laugh a lot, and bake easy, no-fuss recipes to share with her readers. She can be found on Facebook, Twitter, Pinterest and Instagram.
Lemon is one of my favorite flavors for desserts, simply because it knows no season. Lemon tastes fabulous in the spring, refreshing in the summer, bright in the fall, and comforting in the winter. I absolutely adore using fresh lemon zest to add brightness to a cake, or using fresh lemon juice for some much-needed acidity in a sweet buttercream. Plus, lemon desserts are my favorite, so you know I’ll love them all.
These Mini Lemon Cheesecakes are no exception to that rule. Bright, zesty and creamy, they’re bursting with juicy, fresh-squeezed lemon flavor in a rich and smooth cheesecake. The crust is composed of lemon-flavored golden sandwich cookies for an extra punch of lemon and sweetness. And whether you eat them plain, adorned with lemon curd (my favorite!) or topped with fresh whipped cream, they’re a winner no matter what!
This recipe uses the Hamilton Beach Stack & Snap Food Processor, which makes the crust a breeze to whip up. Just assemble your stand mixer with the blade attachment, add in about 20 sandwich cookies, snap the lid to secure, and hit the ‘Pulse’ button continuously until the cookies are ground into a fine crumb. It takes seconds, is faster and cleaner than crushing them by hand, and the Stack & Snap is both quiet and efficient, saving you plenty of time so you have more time to spend eating cheesecake and less time preparing.
The Stack & Snap Food Processor also has another featured attachment: the slicer and grater plate. Simply attach the plate into the food processor bowl and quickly grate or slice veggies, meats, and cheeses. I use this all the time when I want to grate fresh cheese for a dinner or slice lemons for lemonade. It’s so easy!
Together, lemons and the Hamilton Beach Stack & Snap Food Processor are the stars of this recipe and can do no wrong in my eyes … unless, of course, you count running out of cheesecakes. Then I’d say it’s time to make more!
Whether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 12 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.
Stefani Pollack of Cupcake Project is a food (or should we say dessert?) blogger in St. Louis, Missouri, where she lives with her husband and son. She has been baking and blogging since 2007, when she left the corporate world to be a full-time mom, writer, photographer, conference planner and recipe developer. Stefani can usually be found hula-hooping or baking something new in the kitchen, but she’s also on Facebook, Twitter, Pinterest and Google+.
All winter long, my son tries to spot bunnies in an empty neighborhood field. “Soon,” I tell him. “We need to wait for spring.” When spring comes, we hop up and down (like the bunnies) and stare as the fluffy-tailed creatures scamper about.
Bunny sightings lead to talk of carrots, which leads to my carrot cupcakes (with a blog called Cupcake Project, it shouldn’t surprise you that I typically make cupcakes rather than cakes). This year, however, I’m on a pie kick. Cupcakes are fun, cute, and sometimes sassy, while pies are typically homey, comforting, and full of love. So, I decided to make carrot pie.
I fashioned my carrot pie after sweet potato pie (my all-time favorite pie), using roasted carrots instead of pureed sweet potatoes. However, I wanted to pull one of carrot cake’s best elements, the cream cheese frosting, into the pie. To accomplish this, I gave the pie a cheesecake layer.
If you didn’t guess from the fact that I tackled carrot pie, I’m not the most traditional pie maker. One of my favorite areas of pie baking is experimenting with the crust (I recently baked a crust made out of potato chips). I gave the carrot pie a pecan and brown sugar crust with a touch of ginger and lemon. Even if you don’t try the carrot pie, I’d suggest trying this crust. It would be a wonderful foundation for apple pie.
The Hamilton Beach Stack & Snap™ 10 Cup Food Processor made baking this pie a breeze. I used it to puree the roasted carrots (it’s so fun to drop them down the chute and watch them whiz around the bowl). I also used the food processor to chop the pecans – the food processor is a major time saver.
Whether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 10 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.