BeaterBlade
None of your ingredients will feel left out when you use this blade.  It continuously scrapes the sides of the mixing bowl to ensure all ingredients are incorporated thoroughly.  It even gets the dimple at the bottom of the bowl!
This blade can cut your mixing time in half, and you’ll be impressed by the clean bowl after you have poured out the batter.
Specifically developed for cakes, cookies, quick breads, savory dishes, meatloaf and mashed potatoes, BeaterBlade is made for KitchenAid®, CuisinartTM, Viking®, and Kenwood® stand mixers.

Find a BeaterBlade.

Tomorrow, we celebrate National Blueberry Muffin Day!  So wake up Saturday morning and whip some up for the family (or for yourself).  We just happen to have an easy recipe for you!  If your kitchen is stocked with the essentials, you may just need to make a quick run to the market for blueberries. read more »

June 3 is National Egg Day, so as you head home (staying on the sunny side of the street, of course), you might consider how to incorporate this versatile, delicious staple into tonight’s meal. read more »

Most bakers will tell you that exacting measures are the key to a perfectly cooked result. In culinary school baking class, we used scales that measured to the hundredth of an ounce. We have a little secret that will save you some time in weighing out three ingredients: milk, water and eggs. Each of these ingredients weigh equal to the amount of their volume. In other words, a fluid ounce of water weighs one ounce on a scale.

A PINT, A POUND THE WORLD AROUND…MILK, WATER, EGGS!

Making caramel sounds so intimidating and kind of scary (with all that molten hot sugar), but it doesn’t have to be.  Here is a quick, easy and safe way to make caramel.

What you need:  1 can of sweetened condensed milk

Here’s the drill:  Pour the milk into a double boiler or in a stainless steel bowl placed into a saucepan filled with water.  Bring the water to a boil and then turn it down to low.  Cover and cook on low for 60-90 minutes.  Stir the milk occasionally.  You will know it is ready when it is thick and a nice caramel color.  Remove from the heat and beat until smooth.

If that’s not easy enough for you, this caramel can also be made in the microwave!!  Just place the milk into a microwave safe bowl.  Heat on medium power 4 minutes.  Give it a good stir. Heat again at medium-low power 8-12 minutes more.

Once you’ve mastered this caramel, check out our recipe for Millionaire’s Shortbread to utilize it in a delicious holiday treat!

It is holiday cookie making time again.  Here are your holiday baking tips!

*After mixing your cookie dough, chill the dough for at least 30 minutes.  This allows gluten to relax and the butter to solidify.

*This seems obvious, but you wouldn’t believe how often people don’t Preheat the oven!

*Baking cookies on a silicone mat (like Silpat) will help with sticking.  Of course you can always use parchment paper but a reusable silicone mat is a little friendlier to the environment.

*Once your cookies are baked, cool them on a wire rack.  Air circulation above and below the cookies will slow carry-over cooking.

*Store your cookies in an airtight container.  Each layer of cookies should be separated by a piece of wax paper.

*If you are planning to ship your treats, freeze them before shipping. They will stay intact and fresher longer.

Whoever said “easy as pie” clearly never made beer bread.  This has to be the easiest to make baked product EVER!

Preheat your oven to 350 degrees

1 (12 oz.) beer
3 cups self-rising flour
3 tablespoons sugar

Mix together flour and sugar in a bowl.  Add beer to incorporate.  Pour into a greased 9×5 loaf pan.  Allow to rise outside oven for 30 minutes.  Place in oven on center rack and bake for 50-60 minutes.

If you don’t have self-rising flour, you can use 3 cups all purpose flour, 3 tsp. baking powder and 1.5 tsp. salt.

Once you have mastered this recipe, experiment by adding some chopped olives or peppers and cheese.

To get the greatest volume when frothing egg whites, leave the whites out at room temperature for at least 30 minutes before.