Engaged May 2003 Married June 2005 TTC #1 since October 2014 H-1% morph, low motility, low count Me-.1 AMH levels, low AFC, DOR/POI, perimenopause Foster Care journey begins March 2016-licensed 11/7/16 Foster parents to A & J 1/31/17 www.fertilityfriend.com/home/5525ef
Is a stand mixer really worth all the hype, and especially the cost?
YES!!!!!!!!
I love our Kitchenaid mixer and attachments. We use it when I make frosting for cakes, cakes, brownies, etc. We use the attachments for canning to deseed and peel our tomatoes for salsa, tomato sauce, etc. And homemade pasta!
Last Edit: Feb 17, 2016 9:52:11 GMT -5 by butlerfan
Engaged May 2003 Married June 2005 TTC #1 since October 2014 H-1% morph, low motility, low count Me-.1 AMH levels, low AFC, DOR/POI, perimenopause Foster Care journey begins March 2016-licensed 11/7/16 Foster parents to A & J 1/31/17 www.fertilityfriend.com/home/5525ef
Is a stand mixer really worth all the hype, and especially the cost?
This isn't my AMA, but since its a group one I don't feel quite so bad about responding.
Yes, the kitchenaid mixer is worth it. I never bought one because of the cost, but I received one as a wedding present and DH& I LOVE IT. I hardly ever use my hand mixer any more (or at all).
Is a stand mixer really worth all the hype, and especially the cost?
YES!!!!!!!!
I love our Kitchenaid mixer and attachments. We use it when I make frosting for cakes, cakes, brownies, etc. We use the attachments for canning to deseed and peel our tomatoes for salsa, tomato sauce, etc. And homemade pasta!
Hmm, I haven't looked into all the attachments. I don't do A LOT of baking though and I have a hand mixer that's served me well for what I do, so I just have a hard time justifying the cost. We do like to can tomatoes and peeling is a pain, but that happens twice a year. I have a manual pasta maker that I haven't quite mastered... Hmm!
Any tricks to getting a good deal on one of them babies?
I love our Kitchenaid mixer and attachments. We use it when I make frosting for cakes, cakes, brownies, etc. We use the attachments for canning to deseed and peel our tomatoes for salsa, tomato sauce, etc. And homemade pasta!
Hmm, I haven't looked into all the attachments. I don't do A LOT of baking though and I have a hand mixer that's served me well for what I do, so I just have a hard time justifying the cost. We do like to can tomatoes and peeling is a pain, but that happens twice a year. I have a manual pasta maker that I haven't quite mastered... Hmm!
Any tricks to getting a good deal on one of them babies?
I registered for one when we got married and got it. But I love using Kohl's cash and 30% off for deals as well. We do a ton of canning in the summer so that alone is worth it so we don't have to peel the tomatoes. You would be amazed on how much time it saves.
Engaged May 2003 Married June 2005 TTC #1 since October 2014 H-1% morph, low motility, low count Me-.1 AMH levels, low AFC, DOR/POI, perimenopause Foster Care journey begins March 2016-licensed 11/7/16 Foster parents to A & J 1/31/17 www.fertilityfriend.com/home/5525ef
Is a stand mixer really worth all the hype, and especially the cost?
This isn't my AMA, but since its a group one I don't feel quite so bad about responding.
Yes, the kitchenaid mixer is worth it. I never bought one because of the cost, but I received one as a wedding present and DH& I LOVE IT. I hardly ever use my hand mixer any more (or at all).
Yea, I imagine I could get rid of my hand mixer and maybe my manual pasta maker. Which would be good because I don't have room for another gadget in the kitchen.
I really do like the idea of consolidating but every attachment is super expensive too. Maybe some day I can swing it.
I registered for one when we got married and got it. But I love using Kohl's cash and 30% off for deals as well. We do a ton of canning in the summer so that alone is worth it so we don't have to peel the tomatoes. You would be amazed on how much time it saves.
I bet. Maybe it will encourage me to can more. That'd totally be worth it, right?
Engaged May 2003 Married June 2005 TTC #1 since October 2014 H-1% morph, low motility, low count Me-.1 AMH levels, low AFC, DOR/POI, perimenopause Foster Care journey begins March 2016-licensed 11/7/16 Foster parents to A & J 1/31/17 www.fertilityfriend.com/home/5525ef
When making cheesecake put a pan underneath the cheesecake with water in it. It helps the cheesecake not crack. And let it sit in the refrigerator for a day before eating if possible-flavors taste better that way.
Using the chocolate chip cookie recipe on the back of the bag of chocolate chips I add 2 T of water to it to get the softest cookies ever-that is the only change I do and they are so good!
Engaged May 2003 Married June 2005 TTC #1 since October 2014 H-1% morph, low motility, low count Me-.1 AMH levels, low AFC, DOR/POI, perimenopause Foster Care journey begins March 2016-licensed 11/7/16 Foster parents to A & J 1/31/17 www.fertilityfriend.com/home/5525ef
TTC #1 since August 2013 DX: Endo November 2014: Hysteroscopy, D&C June - September 2015: Clomid + Novarel + IUI #1-3 January 2017: Laparoscopy - endo removed
When making cheesecake put a pan underneath the cheesecake with water in it. It helps the cheesecake not crack. And let it sit in the refrigerator for a day before eating if possible-flavors taste better that way.
Using the chocolate chip cookie recipe on the back of the bag of chocolate chips I add 2 T of water to it to get the softest cookies ever-that is the only change I do and they are so good!
Going off of this, let your cheesecake slowly cool off in the oven to avoid getting a crack. Once it's done baking, slightly open the oven door and let the heat escape until it's cool enough to handle. Perfect cheesecake every time!
TTC #1 since August 2013 DX: Endo November 2014: Hysteroscopy, D&C June - September 2015: Clomid + Novarel + IUI #1-3 January 2017: Laparoscopy - endo removed
I have a tip: Leave your chocolate chip (or any really) cookie dough in the fridge for a few hours to overnight and they will be a million times better. The butter and sugar combine together and it makes a huge difference.
TTC #1 since August 2013 DX: Endo November 2014: Hysteroscopy, D&C June - September 2015: Clomid + Novarel + IUI #1-3 January 2017: Laparoscopy - endo removed
Is a stand mixer really worth all the hype, and especially the cost?
My stand mixer is one of my most prized possessions. It makes baking hands free so you can prep or whatever whole stuff mixed. And there are soooo many different attachments you can get for different use. Pasta makers, ice cream makers, grinders, etc.
Engaged May 2003 Married June 2005 TTC #1 since October 2014 H-1% morph, low motility, low count Me-.1 AMH levels, low AFC, DOR/POI, perimenopause Foster Care journey begins March 2016-licensed 11/7/16 Foster parents to A & J 1/31/17 www.fertilityfriend.com/home/5525ef
Is a stand mixer really worth all the hype, and especially the cost?
My answer is yes, especially if you make any kinds of bread or dough -- if you have a dough hook, it can do the work of kneading for you, which is the part that I always dread and hate!
Is a stand mixer really worth all the hype, and especially the cost?
Totally worth it. I got mine from Bed Bath and Beyond and used their 20% off coupon. It made it a little more affordable! I have also been seeing them at Homegoods recently too. I do more than just baking with mine too. I mix dips, shred cooked meat, etc. They are amazing.
What is your favourite thing to bake? Your go to recipe when you want to whip something delicious up?
I LOVE brownies. I like all different kinds. From scratch is obviously the best, but honestly I usually doctor up a Ducan Hines or Betty Crocker box mix. Add vanilla extract, add some instant coffee to the water that it calls for, sea salt and then whatever other flavor I am craving that day. Lately I've been chopping up Andies mints into the batter..
What's your favorite cake to bake? What's the best type of cake to use for a tiered cake?
Do you have any special tips of the trade?
A dense cake or sponge cake is the best type of cake to use for a tiered cake.
If you are going to make a 2+ tier cake here are my favorite tips I always abide by..
- Bake your cakes EXACTLY as the recipe calls. Measure everythinggggg. - Use parchment paper that you cut out in the shape of your pan at the bottom of your pan. I spray, parchment paper, then more spray to ensure there is no stuck cake. - After you pour the batter make sure to rap the pan on the counter top to get the extra air bubbles out. - Don't bake too many pans at once. I never put more than two in the oven at a time. - Let the cakes cool completely. I then wrap each layer tightly in cling wrap and stick in the freezer overnight. (I bake the cakes a day before the event) - I usually use a french buttercream for my wedding cakes. Makes for a smoother outside. Favorite Recipe Here. - I always buy the cardboard circles from the craft store to put each layer on. - Use dowel rods in the cake to keep the cakes from sinking into each other. I generally put 2-3 in each layer that has a layer on top. - If there is more than two layers I use one dowel rod through the middle of each tier so it does not sway.
I'm sure there are more tips, but that is all I can think of at the moment. Hope it helps!
I always brown my butter for chocolate chip cookies, so amazing! I also like to add in some peanut butter chips as well. Mostly because chocolate and peanut butter anything is my absolute favorite.
What's your favorite cake to bake? What's the best type of cake to use for a tiered cake?
Do you have any special tips of the trade?
My favorite cake is this mint chocolate chip cake, because the frosting is so good and really reminds me of the ice cream flavor! And David Lebovitz is the creator of the devil's food cake recipe, and he makes all things delicious so I trust him and it turns out quite well.
I think the best cake for a tiered cake is hard to say, just that it isn't too dry or too moist and falling apart. Many professional bakers brush simple syrup onto each layer to prevent the cake from getting too dry. To make simple syrup is easy and you just need sugar, water, and a saucepan.
My only special "tip" is to make beautiful cake decorating pretty easy! Print out a picture or stencil of what you want to put on the cake, like a picture or a name written out. Put wax or parchment paper over the stencil and tape it down so it won't budge. Then pipe either your frosting or some melted chocolate over the stencil, and when you're done, stick it in the freezer. When it hardens, it's easy to carefully lift the decoration up with a spatula and stick on the cake, and it looks fancy!
These links have pictures and better explanations:
Anyone have any tips or recipes for crispy waffles? My waffles always come out cakey and soft. And no, I'm not using pancake batter.
I would thin the batter out a little with either milk or water or buttermilk (whichever liquid your recipe calls for). And see how that helps. Also, if you're looking for a crunchy outside you could put some brown sugar in the pan before you pour the batter and then also on top after you pour. The sugar will caramelize and get crunchy. (Or at least I am thinking it will - have actually never tried this).
It is really about testing. Make a big batch and if thinning it out doesn't work with the first waffle - add more dry ingredients. Experiment a little with flavors and textures you like! Maybe add some nuts in the batter to give it some crunch!
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