#lovedhousewent

kink-tomato replied to your post “mysweetetc replied to your post “I appreciate the steady daily...”

Sir Mix-a-lot likes big bundts and he cannot lie

I AM SO GLAD SOMEONE MADE THE JOKE SO I DIDN’T HAVE TO

lacylu42 replied to your post “THIS WEEKEND...WE BAKE. My early birthday present has arrived! I am...”

The NYTimes ultimate chocolate chip cookie recipe, assuming you like chocolate chip cookies. You certainly could make it by hand, but it's a HUGE batch that is almost too much for my Kitchenaid.

I’m so terrible at cookies, but perhaps the Kitchenaid will be my lucky charm....

lylilunapotter replied to your post “More Food!”

Wait, you can make marshmallows without corn syrup?!! This is the best news I’ve gotten this month

I hope so! I mean, corn syrup is molecularly dissimilar but in the end it’s basically a sweet syrup -- it adds certain textures/flavors but with marshmallows I thiiiiink we can do without. 

lovedhouseswent replied to your post “Kitchenaid Food Suggestions”

This might be a regionalism, but when you say that you fuck up gnocchi to me that means that you eat it very enthusiastically, but I realize that it can also mean that you mess them up?

Well, when you give me a plate of gnocci I will also fuck it up in the sense I will devour them, but in this case I mean I will mess up the making of them :D 

francesweyr replied to your post “Kitchenaid Food Suggestions”

I have a recipe from the first kitchen aid I bought for pound cake that you beat forever and it is like silk in the mouth. The newer book wusses out with a healthier version. Let me know if you want it

I’d love to have it! Feel free to post it and tag me or email it to copperbadge at gmail.com :) 

nubpher replied to your post “THIS WEEKEND...WE BAKE. My early birthday present has arrived! I am...”

Since everyone beat me to saying marshmallows, my suggestion is maple sugar. Boil pure maple syrup in a heavy saucepan until 257°-262° F, transfer to mixer bowl and beat on medium low until you see the steam go POOF at which point the maple goop will turn sandy. Spread it on a cookie sheet to cool, sift, then whizz up the bigger lumps in a food processor. Tasty on oatmeal or yogurt, even better sprinkled onto slices of bacon with cracked pepper and before baking in oven.

Oh neat! You can buy it pretty cheaply too, but making it from cheap maple syrup would probably be fun and just as cost-efficient! 

lightshadowverisimilitude replied to your post “THIS WEEKEND...WE BAKE. My early birthday present has arrived! I am...”

Butter! To be fair, you don't NEED a stand mixer for it, but it's so much easier than standing there with the handmixer for ages. Just poor heavy cream in with the wisk attachment and let it go. Once the whey starts to separate out, strain it. I usually just squish it with a flexible spatula. Do not recommend cheesecloth. Add salt and/or pepper, herbs, honey, spices, whatever!

You know what’s also great for making butter, food processors! That’s how I’ve done it in the past. But I never thought about adding herbs and honey, that sounds delicious! 

ameliahcrowley replied to your post “Kitchenaid Food Suggestions”

If you make the Yule log, you can even make the traditional, little meringue mushrooms to decorate it!