Tag Archives: food processor

Center Stage: Slow Cooker Chocolate Fudge Brownies from Completely Delicious on Everyday Good Thinking, the official blog of @HamiltonBeachAnnalise Sandberg writes the blog Completely Delicious from her home in Utah, where she lives with her husband Steve, son John and dog Pi. Like us, she believes that life is usually a little better with sugar and butter. You can find Annalise on Facebook, Twitter, Instagram and Pinterest.

Walnut Snowball Cookies from Everyday Good Thinking, the official blog of @hamiltonbeach

The holidays just wouldn’t be the same without the smorgasbord of cookies and treats that accompany it. My kitchen is currently overflowing with homemade goodies for friends and family (and myself), and I wouldn’t have it any other way.

Walnut Snowball Cookies from Everyday Good Thinking, the official blog of @hamiltonbeach

While it’s hard to pick one favorite holiday treat, I will say that with each passing year I crave more simple and classic recipes, like these snowball cookies. In previous years I might have passed them over for something flashier, but now my older and wiser self knows better.

Walnut Snowball Cookies from Everyday Good Thinking, the official blog of @hamiltonbeach

These buttery, crumbly, and sugar-dusted cookies have become one of my favorites and we enjoy them every holiday season.

Walnut Snowball Cookies from Everyday Good Thinking, the official blog of @hamiltonbeach

I’ve used walnuts in this version, but you can certainly get creative with other nuts you prefer. Just make sure they are very finely chopped, or you’ll lose that wonderful texture. Use a food processor for best results with minimal effort.

Walnut Snowball Cookies from Everyday Good Thinking, the official blog of @hamiltonbeach

If you’re already a fan of snowball cookies, then you know why I love them so much. And if you haven’t yet had the pleasure of trying them, well what are you waiting for?

Walnut Snowball Cookies from Everyday Good Thinking, the official blog of @hamiltonbeach


Walnut Snowball Cookies
YIELDS: 18 servings

Ingredients
3/4 cup unsalted butter, at room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups finely chopped walnuts
Powdered sugar
Instructions
Preheat oven to 325 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter and sugar together until smooth and creamy, about 3 minutes. Mix in the vanilla extract. Add the flour, cinnamon, salt and walnuts and mix just until combined.
Roll dough into rounded tablespoons and place on prepared sheet pan. Bake for 15 minutes.
Let cookies cool until they are no longer too hot to handle, about 4-5 minutes. Then roll cookies in powdered sugar and place on a wire rack to cool completely. Once cool, roll again in powdered sugar.
Notes
For best results, use a food processor to finely chop the walnuts.
These cookies can be stored in an airtight container for up to 5 days.
Everyday Good Thinking http://everydaygoodthinking.com/

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Center Stage: Mountain Mama Cooks with on Everyday Good Thinking, the official blog of @HamiltonBeach

Kelley Epstein of Mountain Mama Cooks is a blogger, personal chef, wife and mother. She lives in Park City, Utah and enjoys her high-altitude living surrounded by the outdoors. Kelley is not only a fantastic chef, but a fun-loving person who loves butter and mayonnaise as much as we do. She can be found on Facebook, Twitter, Instagram and Pinterest.

Center Stage: Caramelized Onion, Cabbage and Fennel Crostada with @mtnmamacooks on Everyday Good Thinking, the official blog of @hamiltonbeach

Savory tarts, often called crostadas, look sophisticated and fancy but are quite easy to make.

Center Stage: Caramelized Onion, Cabbage and Fennel Crostada with @mtnmamacooks on Everyday Good Thinking, the official blog of @hamiltonbeach

I think they make the perfect dish to serve to guests as a large part can be made ahead and there is always a wow factor when I serve one.

Center Stage: Caramelized Onion, Cabbage and Fennel Crostada with @mtnmamacooks on Everyday Good Thinking, the official blog of @hamiltonbeach

This tart is an homage to what’s in season right now: cabbage, fennel and apples.

Center Stage: Caramelized Onion, Cabbage and Fennel Crostada with @mtnmamacooks on Everyday Good Thinking, the official blog of @hamiltonbeachv Center Stage: Caramelized Onion, Cabbage and Fennel Crostada with @mtnmamacooks on Everyday Good Thinking, the official blog of @hamiltonbeach

The apples lend just enough sweet to a savory and rich tart. The thyme in the crust is earthy and subtle but not to be left out.

Center Stage: Caramelized Onion, Cabbage and Fennel Crostada with @mtnmamacooks on Everyday Good Thinking, the official blog of @hamiltonbeach

Serve this with a simple mixed greens salad and a fancy cocktail.

Center Stage: Caramelized Onion, Cabbage and Fennel Crostada with @mtnmamacooks on Everyday Good Thinking, the official blog of @hamiltonbeach


Caramelized Onion, Cabbage and Fennel Crostada
SERVES: 6

For the crust
1 1/4 cups all purpose flour
1/2 teaspoon kosher salt
10 Tablespoons cold, unsalted butter, diced
3 Tablespoons ice cold water
1 heaping teaspoon, chopped fresh thyme leaves
For the crostada (tart) filling
3 Tablespoons olive oil
1 small onion, thinly sliced
2 cups packed, thinly sliced cabbage
1 fennel bulb, thinly sliced (about 1 cup)
1 small apple, cored and sliced (about 1 cup)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup grated sharp cheddar cheese
For the egg wash
1 egg
1 Tablespoon water
Instructions
To make crust, place flour and salt in the bowl of Hamilton Beach Stack & Snap Food Processor. Pulse briefly to combine.
Add the cold, cubed butter and pulse quickly about 10-15 times until the butter is pea-like in size. Add the ice water and thyme. Pulse again 5-6 times until the mixture begins to come off the sides of the bowl and clump together. The mixture will be somewhat crumbly but that's okay.
Turn the dough out onto the counter and gently (and briefly) knead the mixture into a dough. Shape the dough into a disk about 1 1/2-inches thick, wrap in plastic and refrigerate at least an hour and up to two days. Note that you'll need to bring the dough to room temperature (about 45 minutes) before baking.
When ready to bake, preheat oven to 400°F.
To make the filling, heat olive oil in a heavy skillet. Add sliced onions and cook about 5 minutes until they start to soften. Next add sliced cabbage and fennel. Cook, stirring occasionally, about 20 minutes until the veggies are limp and starting to brown. Add the apple and cook 8-10 minutes more. Season with salt and pepper and then remove from heat to let cool completely.
To assemble the tart, sprinkle a dry work surface lightly with flour. Gently roll the dough out into roughly a 12-inch circle. Transfer the dough to a parchment lined baking sheet.
Sprinkle 1/3 of the cheese in the center of the tart dough. Layer that with the cabbage-fennel filling and then top that with the rest of the cheese. Pleat and fold the edges of the dough up and over the outer edge of the filling all the way around the tart.
Make the egg wash by mixing the egg and water in a small bowl. Brush the edges of the dough with the egg wash and sprinkle the tart with some extra thyme leaves if desired. Bake in a preheated oven for 40 minutes until nicely golden. Let cool for 10 minutes before slicing and serving.
Everyday Good Thinking http://everydaygoodthinking.com/

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How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

We know canned pumpkin is easy to use and tastes fine, but in our eyes, nothing beats homemade. Pumpkin puree is actually quite easy to make at home, especially in a slow cooker. Use your finished puree in soups, breads and pies all season long. Freeze any leftovers in plastic bags or store it in jars in the fridge. All it takes is a couple pie pumpkins, a slow cooker and a food processor or blender.

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

Start by prepping the pumpkins with a good rinse. Then, use a knife to cut out the stem of each pumpkin.

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

Remove the stems and discard. You won’t need them anymore.

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

Slice each pumpkin in half.

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

Use a large spoon to scoop out the seeds and fibrous insides. Reserve the seeds if you want to make toasted pumpkin seeds later. (Highly recommended by us, of course!)

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

Place the pumpkin pieces and water in the slow cooker crock. The water isn’t absolutely necessary, but it helps the pumpkin steam faster.

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

Set the timer on your slow cooker and check on the pumpkins when it goes off, about 2 hours. The outer skin should be easily pricked by a fork, and the flesh should be soft.

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

Use a large spoon to scoop out the pumpkin flesh, then toss the pumpkin skins. Add the pumpkin flesh to a food processor or blender (or large container if using a hand blender).

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

Process the pumpkin until it becomes a smooth puree. This won’t take long, since the pumpkin is so soft.

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

Store the puree in jars in the refrigerator or use plastic bags to freeze it. Now you can make tasty soups, delicious pies, smoothies, bread pudding or even pumpkin butter. Check back soon for our favorite recipes using homemade pumpkin puree.

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach


Slow Cooker Pumpkin Puree

Ingredients
2 pie pumpkins (about 2 pounds each)
1 cup water
Instructions
Cut pumpkins in half and remove seeds.
Pour water in bottom of slow cooker crock. Add pumpkin pieces.
Cover slow cooker and cook on HIGH for 2 to 3 hours or LOW for 3 to 4 hours until pumpkin is soft.
Let pumpkin cool. Use a spoon to scrape pumpkin into blender or food processor.
Blend until smooth. Use pumpkin in recipes for soup, breads, muffins or desserts. Pumpkin can be placed in containers and frozen for 1 to 2 months.
Everyday Good Thinking http://everydaygoodthinking.com/

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For the cook who is busy all day but wants a home-cooked dinner at night, a slow cooker is the answer. And with the Set & Forget® Programmable Slow Cooker, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.

 



Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach

Although summer’s end is slowly approaching, I do love the bounty of late summer vegetables stacked high in the markets right now. The bright greens, reds, yellows and purples are calling my name every time I go shopping. I can’t help but center more meals around zucchini, squash, tomatoes and herbs while I still have the chance.

Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach

The love for these gorgeous veggies is what inspired this spicy pasta. I love that it lets me eat tons of delicious healthy foods – without feeling like I didn’t get enough to eat. The warm pasta, the bright cheese and the colorful vegetables are filling but not heavy, so it’s perfect for dinner on a summer evening.

Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach

In fact, this pasta works great for potlucks and parties, or when you have so much zucchini and squash you almost feel buried by it. (Just me?) I’m always looking for new ways to use zucchini since it’s so inexpensive this time of year. This recipe makes a lot of pasta. Take leftovers for lunch or send them to school with your kids.

Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeachSpicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach


Spicy Summer Vegetable Pasta
SERVES: 6

Ingredients
1 package (16 oz.) ruffle pasta
3 Tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon dried crushed red pepper
2 medium yellow squash, thinly sliced
2 medium zucchini, thinly sliced
2 cups grape tomatoes, halved
1/4 cup balsamic vinegar
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 package (6 oz.) crumbled feta, divided
2 cups arugula
1 cup pitted kalamata olives
1 package (0.75 oz.) fresh basil, sliced
Instructions
Cook pasta according to manufacturer's directions. Drain.
Heat olive oil in large skillet over medium-high heat. Stir in garlic and crushed red pepper and cook for 1 minute.
Add yellow squash and zucchini and cook for 3 minutes.
Stir in tomatoes, vinegar, salt and pepper. Cook for 3 minutes, stirring occasionally.
Place pasta, 3/4 of the crumbled feta, arugula, kalamata olives and basil in a large serving bowl.
Add vegetable mixture to bowl and toss until well blended.
Garnish pasta with remaining feta.
Everyday Good Thinking http://everydaygoodthinking.com/

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Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

In our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Atle Larsen, Group Brand Manager, and one of his favorite family recipes inspired by life on the water in Norway.

For as long as I can remember, fish and seafood have been an important part of my diet. Growing up near the ocean in Norway, I have fond memories of going down to the harbor, pumping rainwater out of the boat, and setting out to sea with my grandfather Emil to either set or pull fishing nets.

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Peering over the side of the boat while my grandfather pulled the nets, I would watch in anticipation of what we might catch.  If I could see white (the belly of the fish), I knew we would go home with dinner.  Back at my grandparents’ house, one of us would clean and prepare the fish for dinner and the freezer.

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

On occasion, we would bring back cod, which meant I could look forward to my then-favorite dinner: boiled cod with boiled potatoes and carrots along with melted butter and parsley. The more abundant pollock and haddock was either served pan fried or made into fiskekaker (fish cakes).

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Fiskekaker presented a great opportunity to add some spices and flavors to the typically bland Norwegian diet. My grandmother would prepare fiskekaker just like the recipe described below. After browning, they were added to a saucepan full of brown sauce and were often served with boiled potatoes. Potatoes are a staple in my home region and were served every night in my home except when we had spaghetti bolognese. From the age of seven, it was my responsibility to peel the potatoes for dinner. I have always enjoyed the flavorful taste of fiskekaker and it brings back special memories of fishing as a child with my grandfather.

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach


Norwegian Fish Cakes with Brown Gravy and Vegetables
SERVES: 6

Ingredients
3 medium potatoes, peeled, sliced in quarters lengthwise
6 large rainbow carrots, peeled, cut into 2” pieces
2 lbs boneless skinless white fish fillets (haddock, cod, etc)
1 ½ teaspoons salt
1 ½ teaspoons potato starch
½ teaspoon ground nutmeg
⅔ cup whole milk
¼ cup chopped fresh chives
⅔ cup all purpose flour, divided
6 Tablespoons vegetable or canola oil
½ yellow onion, chopped
3 cups beef stock, divided
2 Tablespoons Kitchen Bouquet
salt and pepper
Instructions
Put the potatoes and carrots in a medium pot and cover with cold, salted water by 2 inches. Bring to a boil over medium heat and cook until fork tender, about 15 minutes. Drain and set aside.
Place large chunks of fish and salt in work bowl of food processor and, using S-blade, pulse until coarsely chopped. Add potato starch and nutmeg and pulse to combine. Slowly add the milk, pulsing just until combined, and then the chives. Form the fish cakes into 12 round patties. Put 1/3 cup flour on a plate and dip patties to coat.
Heat oil in a large skillet over medium heat. Working in batches, fry on both sides until crisp and golden. Drain on paper towels and set aside.
Cook onions in remaining oil while fish cakes are draining. When the onions are soft and translucent, remove them from the pan and set aside.
Add 1 cup stock and scrape the pan until all the browned bits have become loose. Continue to cook for 2-3 minutes to allow stock to reduce.
Add remaining ⅓ cup flour and whisk to combine until there are no visible lumps. Cook another 1-2 minutes, whisking continuously, until the gravy thickens and becomes smooth. Gradually add the Kitchen Bouquet and the rest of the stock to the pan and whisk until smooth, cooking another 4-5 minutes, or until the gravy is slightly thicker but not quite at desired consistency. Season with salt and pepper to taste.
Reduce the heat to low. Add the onion, potatoes and carrots to the pan and stir into the gravy. Add the fish cakes to the pan and let simmer in brown gravy for 2-3 minutes, or until gravy has reached desired consistency. Serve fish cakes in the gravy with the vegetables.
Everyday Good Thinking http://everydaygoodthinking.com/

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Stack n Snap food processor on Everyday Good Thinking @hamiltonbeach

The Hamilton Beach® Stack & Snap™ 12 Cup Food Processors rely on robust motors to chop, slice, shred, mix and puree just about anything you put in the bowl. Hamilton Beach® Food Processors are the ultimate kitchen appliances, whether you’re cooking for two or prepping for a large family meal.