Tag Archives: hand mixer

Sour Cream Pound Cake from Everyday Good Thinking by @hamiltonbeach

This easy-to-make pound cake recipe uses sour cream, which adds tang and moisture. Pound cake is a simple cake with a subtle flavor and sturdy texture. Because of this, it holds up well to whatever toppings you like – or none at all. Serve it plain or topped with powdered sugar, sweet lemon glaze or whipped cream and berries.

Sour Cream Pound Cake from Everyday Good Thinking by @hamiltonbeach

Such a simple cake is the perfect thing to have in your baking repertoire, especially since it’s made with ingredients most have stocked in the pantry. Sour cream pound cake is extremely versatile and is great served with coffee for breakfast or brunch, with tea in the afternoon or with ice cream or berries for dessert. It’s a great standby (and it freezes well, so you could always have one on hand) but looks just as good for a special occasion. Use a decorative bundt pan and it will take center stage at your Easter celebration.

Sour Cream Pound Cake from Everyday Good Thinking by @hamiltonbeach


Sour Cream Pound Cake
SERVES: 8

Ingredients
1 1/2 cups butter, softened
2 cups sugar
5 large eggs
3 cups all-purpose flour
1 container (8 oz.) sour cream
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
Instructions
Preheat oven to 325°F.
In a large mixing bowl, cream butter and sugar. Add eggs and beat.
Alternating flour and sour cream, beat until smooth.
Spoon into greased and floured tube or bundt pan.
Bake 1 1/2 hours or until toothpick inserted into center and comes out clean.
Notes
Have all ingredients at room temperature before starting. This will help ensure proper blending. For a lighter textured cake, separate the eggs and beat the whites until stiff, but not dry. Fold in the egg whites after the rest of the ingredients are blended.
Everyday Good Thinking http://everydaygoodthinking.com/

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63232 Eclectrics Stand Mixer

All-metal and dressed in a range of colors, Eclectrics® Stand Mixers belong on the countertop, where they’re always ready for jobs big or small. From the thickest cookie dough to the most delicate egg whites, a Hamilton Beach® Eclectrics® Stand Mixer has the power, speed and finesse to take on any kitchen task. Its 400-watt motor makes short work of kneading, mixing and whipping.

 



Irish Soda Bread from Everyday Good Thinking by @hamiltonbeach

Irish soda bread has been popular in Ireland for hundreds of years. It started with the introduction of baking soda, which allowed people to make quick breads from just flour, baking soda, buttermilk and salt. Over time, additions to soda bread such as raisins, sugar and caraway seeds have made their way into modern American adaptations to classic soda bread traditions.

Irish Soda Bread from Everyday Good Thinking by @hamiltonbeach

Baking soda interacts with the acidity of buttermilk to create the leavening agent in soda bread. Normally, you’d use yeast, but this way you don’t have to. Our recipe makes things even easier by eliminating the traditional buttermilk, which is the liquid left over after making butter. So what’s the best substitute for buttermilk? A simple combination of milk and vinegar will still get the reaction you need to make dough rise when baking, but you’re much more likely to have these ingredients on hand, so you can save a trip to the store.

Irish Soda Bread from Everyday Good Thinking by @hamiltonbeach

Because soda bread is a quick bread it doesn’t get kneaded like traditional bread. Handle it as little as possible once you completely incorporate the ingredients. You’ll form it into two balls of dough for baking into rounds, lightly dust with flour and score the top into a cross. The scoring shape achieves multiple ends: it allows the heat to reach the thickest part of the bread more easily to facilitate even cooking and allows the crust to expand as the bread rises during the baking process. The scoring of the cross shape is even said to have religious meaning dating back hundreds of years in Irish history; you were “crossing” the bread and giving thanks.

This delicious bread has a long history for good reason: not only did it help Irish farmers sustain their energy in the fields long ago, it tastes great and is quick and easy to make. Prepare it for dinner, a potluck or brunch and be sure to serve it with a side of salted Irish butter. It’s best slathered with a generous portion.

Irish Soda Bread from Everyday Good Thinking by @hamiltonbeach


Irish Soda Bread
YIELDS: 2 servings

Ingredients
1 cup plus 2 tablespoons milk
1/4 cup butter, melted
2 tablespoons white vinegar
2 large eggs, slightly beaten
4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup golden raisins
1/2 cup raisins
Instructions
Heat oven to 350°F.
In a large bowl, stir milk, butter, white vinegar, eggs, flour, sugar, baking powder, baking soda, salt and raisins until just blended.
Divide mixture in half; shape into two round loaves. Cut an X in top of each loaf.
Place loaves on parchment paper-lined cookie sheet.
Bake 35 to 40 minutes or until golden brown. Cool on wire racks.
Notes
Dust the loaves with extra flour before cutting an X in the top if you like the floured appearance on the bread.
Everyday Good Thinking http://everydaygoodthinking.com/

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Chocolate Drizzled Coconut Macaroons

The best macaroons are a crunchy yet chewy combination of toasted coconut, eggs and sugar in a perfect little cookie. It takes a quick mix, short baking time and drizzle of melted chocolate to easily create these beautiful chocolate coconut macaroons from scratch. They are perfect for Passover or for anyone who loves a delicate dessert.

Chocolate Drizzled Coconut Macaroons


Chocolate Drizzled Coconut Macaroons
YIELDS: 24 servings

Ingredients
1 large egg white
1 can (14 ounces) sweetened condensed milk
1 package (14 ounces) flaked coconut
1 Tablespoon all-purpose flour
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
2 teaspoons shortening
Instructions
Heat oven to 325°F.
In a small mixer bowl with electric mixer, beat egg until soft peaks form.
In a large bowl, stir sweetened condensed milk, coconut, flour and vanilla until blended.
Fold beaten egg white into coconut mixture.
Drop mixture by tablespoonfuls onto a parchment paper lined cookie sheet.
Bake for 10 to 12 minutes or until edges are nicely browned. Let cool on a wire rack.
In a small microwavable bowl, melt chips and shortening in a microwave for 2 minutes on 5 power or until chips are shiny. Stir and drizzle over cookies.
Everyday Good Thinking http://everydaygoodthinking.com/

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Easy Reach Toaster Oven from Everyday Good Thinking, the official blog of @hamiltonbeach

 

Hamilton Beach® Toaster Ovens are efficient, attractive additions to your busy kitchen, thanks to their ability to maximize power, efficiency and convenience. Short on kitchen space? The Hamilton Beach® Toastation® Toaster and Oven combines a pop-up toaster with a countertop toaster oven for compact cooking versatility.

pulse-stand-mixer-62623Powerful Hamilton Beach® Hand Mixers focus on ergonomics and versatility. Handles are built with a comfortable grip in mind. Convenient snap-on storage cases keep attachments and cords together so you don’t have to search for them each time. A variety of attachments are available with different hand mixers, from traditional beaters to wire beaters, whisks, dough hooks and milkshake attachments.

 



Easy Fudgy Chocolate Brownies from Everyday Good Thinking, the official blog of @hamiltonbeach

Brownies are one of every chocolate lover’s favorite desserts. Sure, you can buy a boxed mix, but did you know they are surprisingly easy to make from scratch? We think baking homemade brownies is easy as pie – except easier! All you need to get started is a few pantry staples, a mixing bowl and a hand mixer.

Easy Fudgy Chocolate Brownies from Everyday Good Thinking, the official blog of @hamiltonbeach

When the brownies are finished, you can serve them as-is for a lush, fudgy treat, or you can decorate them for a burst of holiday cheer. This will quickly become your go-to recipe for bake sales, potlucks, holiday parties and impromptu dessert cravings. Speaking of impromptu dessert cravings, I think it’s time to bake.

Easy Fudgy Chocolate Brownies from Everyday Good Thinking, the official blog of @hamiltonbeach


Fudgy Chocolate Brownies
YIELDS: 16 servings

Ingredients
1/2 cup unsalted butter
1 package (12 oz.) semi-sweet chocolate chips
1 cup sugar
3 large eggs
1 Tablespoon vanilla extract
3/4 cup all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
Instructions
Heat oven to 350°F. Line a 13x9-inch baking pan with nonstick foil or spray a foil-lined pan with nonstick cooking spray.
In a large microwavable bowl, microwave the butter and chocolate chips on medium power for 2 minutes or until butter is melted and chips are shiny.
With a hand mixer, beat chocolate mixture on medium until blended, about 1 minute. Add sugar and continue to beat on high until mixture is lighter in color.
Add eggs and vanilla to chocolate mixture. Continue to beat on medium until well blended, about 2 minutes.
Reduce speed to low, add flour, baking cocoa and salt and beat until smooth, about 1 to 2 minutes.
Pour mixture into prepared baking pan. Spread evenly into corners.
Bake 28 to 33 minutes or until a thin layer sugar layer has formed on the top of the brownies. Cool completely on a wire rack.
Lift brownies by foil edges onto cutting board. Fold back foil and cut into squares.
Everyday Good Thinking http://everydaygoodthinking.com/

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S'mores Pie from Everyday Good Thinking, the official blog of @hamiltonbeach

S’mores are the ultimate easy DIY dessert, but with after school activities, football games and homework taking up many of those crisp fall evenings, we often forget to make them.  

S'mores Pie from Everyday Good Thinking, the official blog of @hamiltonbeach

We’ve tried making them in the microwave, but the graham cracker gets soft and the marshmallow doesn’t brown properly. We’ve tried them in the toaster oven, but it creates a huge mess. We’ve even tried using a kitchen brulee torch, but the marshmallow just doesn’t puff up the way we like it.

S'mores Pie from Everyday Good Thinking, the official blog of @hamiltonbeach

Maybe we’re being too picky, but you know how you can bite into a s’more and it’s mostly graham cracker and not enough filling? Or if you use two marshmallows you end up with a burning hot blob of goo squishing out the side? It’s just not that good. What if you could take the flavor combination of s’mores and turn it into a quick and easy dessert in your kitchen?

S'mores Pie from Everyday Good Thinking, the official blog of @hamiltonbeach

Obviously, we took that as a challenge, and the results were aaaaa-mazing! We started with a crisp, buttery graham cracker crust. Then, we filled it with a simple chocolate ganache and topped it with marshmallows we toasted to the perfect golden brown.

With only six ingredients you may already have on hand, you can create a rich, chocolatey pie with a campfire inspired topping and crust, too. Take a few minutes, grab the food processor and make this pie with your family on a cool fall evening. You’ll be so glad you did, and you won’t even need to hunt for sticks.

S'mores Pie from Everyday Good Thinking, the official blog of @hamiltonbeach


S'mores Pie
SERVES: 16

Ingredients
8 graham crackers, each broken into 4 pieces
1/4 cup butter, melted
1/4 cup sugar, divided
1 cup heavy cream
1 package (12 oz.) mini chocolate chips, divided
1 package (8 oz.) marshmallows, cut in half lengthwise
Instructions
Heat oven to 350°F.
Using a food processor with S-blade and with processor running, drop graham cracker pieces through the food chute and process until fine crumbs are formed.
Add melted butter and 2 tablespoons sugar through the food chute until mixed. Press mixture evenly into a 9-inch pie plate.
Bake 8 to 10 minutes or until lightly browned. Place on cooling rack and cool completely.
Add heavy cream, 1 1/2 cups mini chocolate chips and remaining 2 tablespoons sugar in medium saucepan over low heat.
Stir until chocolate is melted and mixture is smooth. Pour mixture into a large mixing bowl and refrigerate about 30 minutes or until slightly thickened.
Beat chocolate mixture on medium speed until mixture thickened. Spoon into prepared crust.
Cover and refrigerate until completely cooled.
Heat broiler on LOW.
Arrange marshmallows over top of pie. Broil until marshmallows are puffed and golden brown.
Melt remaining 1/2 cup mini chocolate chips in microwave or double boiler. Drizzle over pie before serving.
Everyday Good Thinking http://everydaygoodthinking.com/

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63232 Eclectrics Stand Mixer

 All-metal and dressed in a range of colors, Eclectrics® Stand Mixers belong on the countertop, where they’re always ready for jobs big or small. From the thickest cookie dough to the most delicate egg whites, a Hamilton Beach® Eclectrics® Stand Mixer has the power, speed and finesse to take on any kitchen task. Its 400-watt motor makes short work of kneading, mixing and whipping.