Deluxe Stand Mixer Cooking Guide

Deluxe Stand Mixer

Cooking Guide

Deluxe Stand Mixer Cooking Guide Contents Get to Know Your Deluxe Stand Mixer...............................................................................3 No-Guess Presets..............................................................................................................5 Getting Started Recipes.....................................................................................................8 Mixer Magic.....................................................................................................................10

Recipes Prep time = measuring + chopping + mixing. Total time = prep + baking + cooling/chilling.

Key to Symbols Accessory to Use:

Scraping beater

Gluten-free recipe

Gluten-free swap available, tested, and verified

Whisk

Dough hook

Sweet Treats Classic Brownies ........................................................................................................................... 12 Whipped Cream ............................................................................................................................. 14 Strawberry Crunch Cake ................................................................................................................ 16 Vanilla Cupcakes ............................................................................................................................ 18 Flavored Buttercream Frosting ....................................................................................................... 20 Raspberry Chocolate Mousse ....................................................................................................... 22 Lemon Meringue Nest Cookies ...................................................................................................... 24

Everyday Eats Easy Meatloaf ................................................................................................................................ 26 Roasted Garlic Mashed Potatoes ................................................................................................... 28 Southwestern Chicken & Dumplings ............................................................................................. 30 Egg Salad Variations ...................................................................................................................... 32

Breads & Doughs Sandwich Bread.............................................................................................................................. 34 Caramelized Onion & Tomato Pizza................................................................................................ 36 Sweet Dough.................................................................................................................................. 37 Homemade Cinnamon Rolls........................................................................................................... 38 Homemade Hawaiian Rolls............................................................................................................. 38

Bonus Digital Content Quick Avocado Hummus ............................................................................................................... 41 Cake Bites ...................................................................................................................................... 41 Truffle Burgers ............................................................................................................................... 42 Lemon-Garlic Turkey Meatballs ..................................................................................................... 44 Ambrosia Pretzel Salad .................................................................................................................. 46 Chocolate Cake Mix Cookies With Peanut Butter ........................................................................... 48 Banana Nut Muffins........................................................................................................................ 48 When preparing to use or when using your stand mixer, always follow the important safeguards and safety instructions found in the Deluxe Stand Mixer use and care manual. Before you whip up something delicious, we recommend following the simple steps noted in the See How It Works section of the use and care—it takes just a couple minutes and gives you a great introduction to how your mixer works.

Get to Know Your Deluxe Stand Mixer Attachment Hub The cover removes to attach accessories (as available).

Tilting Mixer Head

5.75-qt. (5.4-L) Stainless Steel Bowl Carrying Handle

Open/Close Lever Pull up to open or close the mixer head.

Digital Display Easy-to-use controls and clear displays. See p. 4 for details.

Scraping Beater This beater is used for everything from delicate baking to meal-making.

It scrapes the sides of the bowl while mixing so you don’t have to.

Whisk This adds lots of air into lighter mixtures like egg whites and cream to create light and fluffy meringues, whipped cream, and smooth whipped icings.

Cord Storage and On/Off Switch

Dough Hook This works with heavier doughs like bread, pizza, or pasta, and is quicker and easier than kneading by hand.

3

Control Center Digital Display Clearly shows the timer, mixing speed, recommended accessory for your chosen preset, and if the mixer’s sounds have been muted. You’ll also see helpful displays such as “Open” when the mixer head is tilted open, “End” when the timer is up, and “Pause” when you press the selector wheel while mixing or when you open the mixer head to add ingredients or check the progress.

Buttons Timer Use to set time in the

setting.

Add 30 Seconds Add mixing time in 30-second increments with the push of a button.

Cancel Press at any time to stop mixing and cancel the setting and timer.

Selector Wheel/Start (Pause) Turn the wheel to choose a preset, mixing speed (only ), and mixing time. Press to start. to pause While mixing, press without canceling the timer or the mixing speed. Press again to resume.

Order of Assembly

4

1

2

Secure the bowl.

Attach the accessory.

3 Close the mixer head to start!

No-Guess Presets Whether you’re baking or meal-making, each preset is programmed to gradually reach the optimal speed, giving you the very best results, mess-free.

And the display shows which accessory to use. That’s a win-win!

Default time: 3 min, 30 sec | Min: 2 min, 10 sec | Max: 10 min What It Does

Best For

Quickly incorporates lots of air into the ingredients for a light, airy texture.

•W hipped cream • Meringue •W hipped frosting (Swiss and Italian meringue) • Whipped cream cheese

p. 14

• F rothy egg whites for souffles, angel food cake, etc.

• Homemade butter • Egg salad • No-churn ice cream

Fun Fact p. 32

The shape of the whisk and the high-speed setting maximize the amount of air incorporated into ingredients for perfect peaks (and less tired arms) than hand whisking.

Default time: 2 min, 50 sec | Min: 50 sec | Max: 10 min What It Does Thoroughly incorporates sugar in softened butter or shortening for a fluffy, light mixture.

Used For Often the first step in making batters and doughs.

• Cakes • Cookies • Buttercream frosting

Fun Fact p. 9

Creaming is an important step and this setting does it just right— no overmixing or undermixing. You’ll get light, fluffy baked goods instead of dense, flat ones.

5

Default time: 2 min, 30 sec | Min: 45 sec | Max: 10 min What It Does Gently blends ingredients to the right consistency.

p. 12

Best For • Batters • Box mixes: Brownies, muffins, banana bread, quick bread • Guacamole • Meatloaf • Meatballs

Fun Fact

This setting combines ingredients slowly, without adding too much air—which is perfect when you want a more delicate texture.

p. 26

Default time: 2 min | Min: 30 sec | Max: 10 min What It Does

p. 28

Fully combines ingredients that need extra work to blend together, or when you want a fluffy or smooth texture.

Fun Fact p. 30

6

Best For: • Frosting and icing • Adding eggs to batter • Cake mixes • Cream cheese-based dips • Mashed potatoes

Right between mixing and whipping, this setting uses a medium-high speed to add some air for everyday baking and meal-making.

Default time: 8 min | Min: 4 min | Max: 10 min

p. 34

What It Does Slowly works ingredients into a soft ball of dough.

Best For • S andwich bread, dinner rolls, sweet rolls, cinnamon rolls, brioche, challah • Pizza dough • Flatbreads (without yeast): Pita, naan

p. 36

Fun Fact

The shape of the hook works the dough in the same motion as kneading by hand, but in half the time with little to no mess.

Max: 10 min What It Does Lets you run the show—you choose the speed and can adjust it mid-mix for complete flexibility and control. If you just start mixing, the mixer keeps track of the time for you. Or, set the timer if you know how much time you need.

Best For • All your tried-and-true recipes, when you’ve already decoded the perfect speeds and mixing times.

Helpful Hint With this setting, it’s best to start on a low speed then gradually increase to the speed you need. This keeps the ingredients from splashing out of the bowl which keeps your countertop—and you—clean.

• R ecipes that call for mixing at a specific speed. In that case, use: Low: 1–2 Medium: 3–5 High: 6–8

7

Getting Started Recipes Whether this is your first stand mixer or you’re a seasoned pro, these quick and easy recipes make great—and delicious—first impressions.

Whipped Greek Yogurt

5 min

Perfect for a breakfast parfait, fruit or French toast topping, or dreamy as is.

1 cup (250 mL) whole or 2% plain Greek yogurt 1 cup (250 mL) heavy cream ¼ cup (60 mL) honey ½ tsp (2 mL) vanilla extract Pinch of salt 1. A dd all the ingredients to the Deluxe Stand Mixer bowl and for 3 minutes and 30 seconds. Enjoy right away or refrigerate to chill and thicken.

Jalapeño Popper Dip

5 min

Spice up gatherings with this party pleaser that’s best served right after mixing.

1 cup (250 mL) canned or jarred sliced jalapeños, undrained 1 tsp (5 mL) salt 1 pkg (8 oz./250 g) cream cheese, softened ½ cup (125 mL) sour cream 2 oz. (60 g) cheddar cheese, grated (½ cup/125 mL) 1 cup (250 mL) crispy fried jalapeños or whole Ritz ® crackers, plus more for topping 1. A dd all the ingredients to the Deluxe Stand Mixer bowl and for 2 minutes. Top with fried jalapeños or crackers, if you’d like. Serve with chips, crackers, or sliced veggies.

8

Easy Chocolate Chip Cookies

25 min

Go from wanting chocolate chip cookies to eating them in 25 minutes—if you can wait for them to cool!

½ cup (125 mL) butter (1 stick), softened ½ cup (125 mL) packed brown sugar ¼ cup (60 mL) granulated sugar 1 egg ½ tsp (2 mL) vanilla extract 1. Preheat the oven to 375°F (190°C).

1 cup (250 mL) plus 2 tbsp (30 mL) all-purpose flour ¼ tsp (1 mL) baking soda ¼ tsp (1 mL) baking powder ½ tsp (2 mL) salt ¾ cup (175 mL) semi-sweet chocolate chips

2. A dd the butter, brown sugar, granulated sugar, egg, and vanilla to the Deluxe Stand Mixer bowl and for 1 minute and 50 seconds. When time is up, press .

3. A dd the flour, baking soda, baking powder, and salt to the bowl and for 45 seconds.

When 10 seconds remain on the timer, press to pause. Add the chocolate chips and press to resume mixing.

4. Use a large scoop to drop 12 rounds of dough onto an ungreased baking sheet about 2" (5 cm) apart.

5. B ake until the edges are golden brown, 14–16 minutes. Let cool for 5 minutes on the pan before placing on a cooling rack.

9

+ See more great tips on p. 40–41

c i g a M r e x Mi Everyday ingredients turn into delicious meals right before your eyes!

Rise & Shine

And just like that, leftover ground meat becomes breakfast sausage with no messy hand mixing.

Breakfast Sausage Patties

3-Ingredient Biscuits

1. A dd to the mixer bowl:

1. A dd to the mixer bowl:

1 lb. (450 g) ground turkey or pork 1 tsp (5 mL) salt ½ t sp (2 mL) each black pepper and dried thyme 2 tsp (10 mL) dried sage 1 tsp (5 mL) brown sugar 2.

for 1 minute.

3. Form into patties and cook in an oiled skillet over medium heat about 4 minutes per side, or until 165° F (74°C).

10

flour

se 1 cup (250 mL) Or all-purpo mL) (7 with 1½ tsp self-rising flour r and king powde ba ¾ c up (175 mL) salt L) m (1 p ¼ ts heavy cream 1 c up (250 mL) grated cheddar cheese

2.

for 45 seconds.

3. S coop 12 biscuits onto a sheet pan and bake at 400 ° F (200 ° C) until lightly browned, 14–16 minutes.

Kid-Approved Who knew you could make these at home so easily with your own ingredients and a little mixer magic?

Chicken Nuggets

No-Churn Ice Cream

1. A dd to the mixer bowl:

1. Add 2 cups (500 mL) of heavy cream and 1 tsp (5 mL) of vanilla extract to the mixer bowl; for 3 minutes or until stiff peaks form.

1 lb. (450 g) ground chicken 2 tsp (10 mL) sugar 1 tsp (5 mL) onion powder 1 tsp (5 mL) salt ½ tsp (2 mL) garlic powder ½ tsp (2 mL) black pepper 2.

2. R eplace with and for 45 seconds. While running, slowly pour in 1 can (14 oz./397 mL) of sweetened condensed milk. Fold in 2 cups (500 mL) of mix-ins, ips, if you’d like.

Chocolate ch

for 1 minute.

3. S hape into nuggets; coat with breadcrumbs (about 1 cup/250 mL).

Air fry for 12 minutes, or until 165°F (74°C).

3. S pread into a metal loaf pan and freeze for 2–3 hours or until it looks like soft-serve.

Stir and freeze 2 more hours or until it’s scoopable.

ws, marshmallo okies, crushed co or nuts, candy, any combo

Better Basics

In mere seconds, voila!—get mess-free shredded meat for sandwiches, salads, wraps, and enchiladas.

Easy Shredded Chicken

Homemade Butter

1. P lace up to 2 lbs. (1 kg) cooked chicken (warm or cold) in the mixer bowl.

1. Warm 2 cups (500 mL) of heavy cream to 65–70°F (18–21°C). Pour in the mixer bowl and for 7 minutes and 30 seconds until solids form and the whey separates (it’ll look like cottage cheese).

2. S et to speed 1 and mix until it’s the right texture, less than 1 minute.

Or pork shoulder

2. U se cheesecloth or a clean kitchen towel to strain the mixture, squeezing out as much moisture as possible.

Return to the bowl. Replace with .

3. A dd ¼ tsp (1 mL) of salt and for 45 seconds. Pour off any remaining whey. Serve right away or store in plastic wrap in the fridge for up to a week.

For flavor variations, visit our website.

Classic Brownies

12

Sweet Treats 9–12 servings | 5-min prep time | 1-hr total time

Ingredients Oil for greasing ½ cup (125 mL) butter (1 stick), melted (see cook’s tips) 1 cup (250 mL) sugar 2 eggs 1 tsp (5 mL) vanilla ¾ cup (175 mL) all-purpose flour all-purpose gluten-free flour ¼ cup (60 mL) cocoa powder ½ tsp (2 mL) salt Optional: 1 cup (250 mL) mix-ins, such as chocolate chips or chopped nuts, divided

Directions 1. P reheat the oven to 350°F (180°C). Lightly grease an 8" (20-cm) square pan.

2. A dd the melted butter, sugar, eggs, and vanilla to the Deluxe Stand Mixer bowl and for 45 seconds.

3. A dd the flour, cocoa powder, salt, and half of the mix-ins (if using) and for 45 seconds.

4. Pour the batter into the pan and spread evenly. Top with the remaining mix-ins (if using). Bake for 27–30 minutes, or until a toothpick inserted 1" (2.5 cm) from the edge comes out clean.

5. C ool on a rack for at least 30–45 minutes before cutting (see cook’s tips).

Cook’s Tips Using melted butter makes the brownies tender and moist, plus it adds great flavor.

Brownies are easiest to cut and serve cleanly once they cool completely.

U.S. nutrients per serving: Calories 280, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 50 mg, Sodium 110 mg, Carbohydrate 36 g, Fiber 2 g, Sugars 27 g (includes 27 g added sugar), Protein 3 g

13

Whipped Cream

14

Sweet Treats makes 4 cups (1 L) | 5-min prep time | 6-min total time

Ingredients Whipped Cream 2 cups (500 mL) cool heavy cream (see cook’s tips) ¼ cup (60 mL) powdered sugar 1 tsp (5 mL) vanilla extract

Chocolate Whipped Cream 2 cups (500 mL) cool heavy cream (see cook’s tips) 6 tbsp (90 mL) powdered sugar ¼ cup (60 mL) cocoa powder 2 tsp (10 mL) vanilla extract

Directions 1. Choose a flavor, add all the ingredients to the Deluxe Stand Mixer bowl, and for 3 minutes and 30 seconds, or until stiff peaks form.

Cook’s Tips The heavy cream will whip up quicker while it’s cool, so use it straight out of the refrigerator.

Other factors—like the freshness of your ingredients or even what the cows ate—can affect how long it takes cream to whip up.

U.S. nutrients per serving (plain): Calories 110, Total Fat 11 g, Saturated Fat 7 g, Cholesterol 35 mg, Sodium 10 mg, Carbohydrate 3 g, Fiber 0 g, Sugars 3 g (includes 2 g added sugar), Protein 1 g

15

Strawberry Crunch Cake

16

Sweet Treats 16 servings | 10-min prep time | 4-hr, 35 min total time Ingredients Cake Oil for greasing 1 box (15–16.5 oz./432–461 g) white cake mix, plus the ingredients to make the cake gluten-free cake mix 1 box (3 oz./90 g) strawberry gelatin ¾ cup (175 mL) boiling water ¾ cup (175 mL) cold water

Frosting 1 pkg (8 oz./250 g) cream cheese, softened 1 cup (250 mL) powdered sugar 1 tsp (5 mL) vanilla extract ½ tsp (2 mL) almond extract 1½ cups (375 mL) heavy whipping cream

Toppings 1 cup (250 mL) vanilla wafers, coarsely crushed gluten-free wafers ¼ cup (60 mL) butter (1/2 stick), melted 1 box (3 oz./90 g) strawberry gelatin Fresh strawberries, sliced

Directions 1. P reheat the oven to 350°F (180°C).

Grease a 9" x 13" (23-cm x 33-cm) baking pan.

2. Add the ingredients to prepare the cake mix to the Deluxe Stand Mixer bowl and for 2 minutes. Add the batter to the pan and bake according to the package directions, 22–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly.

3. U se a fork to poke holes across the top of the cake.

4. In a small bowl, whisk the gelatin into the boiling water until completely dissolved.

Whisk in the cold water. Pour evenly over the cake. Cover and refrigerate for at least 4 hours, or overnight, to set.

with . For the frosting, 5. R eplace add the cream cheese, powdered sugar, and extracts to the stand mixer bowl and for 3 minutes and 30 seconds.

After 1 minute, slowly drizzle the whipping cream into the bowl with the mixer running. After the cake has set, spread the frosting evenly over the top of the cake.

6. C ombine the crushed wafers, butter, and remaining gelatin in a small bowl.

7. W hen ready to serve, top with the wafer mixture and sliced strawberries.

U.S. nutrients per serving: Calories 290, Total Fat 18 g, Saturated Fat 10 g, Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 30 g, Fiber 0 g, Sugars 23 g (includes 13 g added sugar), Protein 3 g

17

Vanilla Cupcakes

18

Sweet Treats 12 servings | 5-min prep time | 25-min total time

Ingredients 1 cup (250 mL) sugar ⁄3 cup (150 mL) vegetable oil 2 eggs 2 tsp (10 mL) vanilla extract ½ cup (125 mL) milk 1½ cups (375 mL) all-purpose flour all-purpose gluten-free flour 1½ tsp (7 mL) baking powder ¼ tsp (1 mL) salt 2

Directions 1. P reheat the oven to 350°F (180°C).

2. A dd all the ingredients to the Deluxe Stand Mixer bowl and

for 2 minutes.

3. Place a cupcake liner into each well of a 12-well muffin pan. Divide the batter equally into the wells.

4. B ake until lightly golden brown, 20–22 minutes, or until a toothpick inserted in the center comes out clean.

5. Remove from pan and cool completely on a rack before frosting or icing.

U.S. nutrients per serving: Calories 250, Total Fat 14 g, Saturated Fat 2 g, Cholesterol 30 mg, Sodium 65 mg, Carbohydrate 29 g, Fiber 0 g, Sugars 17 g (includes 17 added sugar), Protein 3 g

Retouch

Get the recipe for Flavored Buttercream Frosting on p. 21.

19

Flavored Buttercream Frosting

20

Sweet Treats makes 2 cups (500 mL) | 5-min prep time | 5-min total time Ingredients Vanilla Buttercream ¾ cup (175 mL) butter (1½ sticks), softened (see cook’s tips) 3 cups (750 mL) powdered sugar 2 tbsp (30 mL) milk 1 tsp (5 mL) vanilla extract 1 ⁄8 tsp (0.5 mL) salt Strawberry Buttercream ¾ cup (175 mL) butter (11/2 sticks), softened (see cook’s tips) 3 cups (750 mL) powdered sugar ¼ cup (60 mL) strawberry jam ½ tsp (2 mL) vanilla extract 1 ⁄8 tsp (0.5 mL) salt

Chocolate Buttercream ¾ cup (175 mL) butter (1½ sticks), softened (see cook’s tips) 3 cups (750 mL) powdered sugar, divided ½ cup (125 mL) cocoa powder ¼ cup (60 mL) milk 1 tsp (5 mL) vanilla extract 1 ⁄8 tsp (0.5 mL) salt Optional: ¼ tsp (1 mL) espresso powder

Directions 1. Choose a flavor, add all the ingredients to the Deluxe Stand Mixer bowl, and for 3 minutes and 30 seconds. Use a piping bag or offset spatula to frost cupcakes, cakes, or other baked goods.

Cook’s Tips Softened butter is important for fluffy buttercream. Let the butter sit at room temperature for about 1 hour to soften, or microwave for 20–30 seconds, rotating every 5 seconds.

To make enough frosting for an 8" (20-cm) round or square two-layer cake, double the recipe and follow the same directions.

You can use the frosting right away or store in an airtight container in the fridge for up to a week. Let it come to room temperature before using.

U.S. nutrients per serving (2 tbsp/30 mL): Vanilla: Calories 170, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 20 mg, Carbohydrate 23 g, Fiber 0 g, Sugars 22 g (includes 22 g added sugar), Protein 0 g Chocolate: Calories 170, Total Fat 9 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 25 mg, Carbohydrate 24 g, Fiber 1 g, Sugars 22 g (includes 22 g added sugar), Protein 1 g Strawberry: Calories 180, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 20 mg, Carbohydrate 26 g, Fiber 0 g, Sugars 25 g (includes 22 g added sugar), Protein 0 g

21

Raspberry Chocolate Mousse

22

Sweet Treats 8 servings | 10-min prep time | 25-min total time

Ingredients Chocolate Mousse 2½ cups (625 mL) heavy whipping cream, divided 4 oz. (125 g) semi-sweet baking chocolate, chopped (see cook’s tips) 1 oz. (30 g) bittersweet baking chocolate, chopped

Raspberry Sauce ½ cup (125 mL) seedless raspberry jam 1 tbsp (15 mL) orange juice or orange liqueur Optional garnish: Fresh raspberries, mint, chocolate curls (see cook’s tips)

Directions 1. Microwave ½ cup (125 mL) of heavy cream until hot and steaming, but not boiling, 50–60 seconds.

2. Place the chocolate in a bowl. Pour the hot cream over the chocolate and let sit for 5 minutes. Stir until fully combined and shiny. Set aside to cool completely.

3. M eanwhile, microwave the jam until melted, about 45 seconds. Stir in the orange juice and set aside to cool.

4. Pour the remaining 2 cups (500 mL) of heavy cream into the Deluxe Stand Mixer bowl and until stiff peaks form, 2½–3 minutes. Reserve about 1 cup (250 mL) of whipped cream for serving.

5. Gently fold 1 cup (250 mL) of whipped cream into the cooled chocolate mixture.

Then fold in the remaining whipped cream until well combined.

6. S coop the mousse into a serving bowl or individual cups and top with the reserved whipped cream and raspberry sauce.

Garnish with fresh raspberries, mint, and chocolate curls, if you’d like.

Cook’s Tips You can adjust the sweetness of the mousse to your liking. To make it sweeter, use all semi-sweet chocolate and omit the bittersweet chocolate. To make it less sweet, up the amount of bittersweet chocolate.

You can use baking chocolate to create a pretty garnish. With the chocolate bar at room temperature, or even a little warmer, run a veggie peeler across the edge to create curls.

U.S. nutrients per serving: Calories 410 Total Fat 33 g, Saturated Fat 21 g, Cholesterol 85 mg, Sodium 20 mg, Carbohydrate 25 g, Fiber 2 g, Sugars 21 g (includes 0 g added sugar), Protein 3 g

23

Lemon Meringue Cookie Nests

24

Sweet Treats 18 servings | 10-min prep time | 2-hr, 20-min total time Ingredients Meringue Cookies 3 egg whites ¼ tsp (1 mL) vanilla extract ¼ tsp (1 mL) cream of tartar ½ cup (125 mL) sugar

Lemon Curd ¾ cup (175 mL) sugar 1 tbsp (15 mL) butter, softened ¾ cup (175 mL) water 1 lemon, zested ¼ cup (60 mL) cornstarch and juiced 3 egg yolks, beaten 1 ⁄8 tsp (0.5 mL) salt

Garnish: Fresh berries, powdered sugar (optional)

Directions 1. Preheat the oven to 200°F (100°C). Add the egg whites, vanilla, and cream of tartar to the Deluxe Stand Mixer bowl and for 5 minutes. With 2 minutes remaining, slowly pour in the sugar, a little at a time, before the time is up. You’ll see stiff peaks form (see cook’s tips).

2. Line a sheet pan with parchment paper.

Spoon on 36 small dollops of meringue.

Use the back of the spoon to gently create a nest for the curd (see cook’s tips).

3. B ake for 2 hours without opening the oven door. Turn the oven off and let sit 10 minutes with the oven door closed.

Remove, cool, and store in an airtight container until ready to serve.

4. Meanwhile, to make the curd, constantly whisk the sugar, water, and cornstarch in a small pan over medium heat until it boils and starts to thicken, about 2 minutes. Remove from the heat.

5. Place the beaten egg yolks in a medium bowl. Slowly pour half of the hot mixture into the eggs while whisking to keep from scrambling. Slowly pour back into the pan with the remaining mixture while whisking.

6. Return the pan to medium heat and whisk vigorously until it boils and thickens, about 2 minutes. Remove from the heat and whisk in the butter, lemon zest, lemon juice, and salt. Set aside, cover, and cool in the refrigerator until ready to serve.

7. Place the cookies on a platter with a bowl of curd and fresh berries. Spoon some curd into the nest, top with berries, and dust with powdered sugar, if you’d like.

Cook’s Tips Make sure your mixing bowl, whisks, and any other utensils are free from fat or traces of egg yolk. These will prevent the egg whites from whipping.

The freshness and temperature of your eggs, and the humidity of your kitchen may impact the consistency of your whipped egg whites.

You may need to adjust the time a bit.

Instead of using a spoon to form the cookies, you can pipe the meringue into a swirl with a well in the middle to form the nest.

U.S. nutrients per serving: Calories 80, Total Fat 1.5 g, Saturated Fat 0.5 g, Cholesterol 35 mg, Sodium 30 mg, Carbohydrate 16 g, Fiber 0 g, Sugars 14 g (includes 14 g added sugar), Protein 1 g

25

Easy Meatloaf

26

Everyday Eats 12 servings | 5-min prep time | 55-min total time

Ingredients 2 lbs. (1 kg) ground beef, turkey, or pork 1 medium onion, chopped 1 cup (250 mL) plain bread crumbs gluten-free bread crumbs 2 ⁄3 cup (150 mL) milk 2 eggs 2 tbsp (30 mL) Worcestershire sauce 2 tsp (10 mL) salt 1 tsp (5 mL) pepper ¼ cup (60 mL) ketchup, plus 1/2 cup (125 mL) for brushing (see cook’s tips)

Directions 1. Preheat the oven to 400°F (200°C).

2. Add all the ingredients to Deluxe Stand for 45 seconds.

Mixer bowl and 3. Divide the mixture in half on a sheet pan lined with parchment paper.

Form into 2 loaves approximately 12" x 5" (30 cm x 13 cm).

4. Brush the top and sides of each loaf with about ¼ cup (60 mL) of ketchup.

Cook’s Tips Instead of ketchup, you can brush the loaves with pepper jelly, teriyaki, barbecue, or other sauces to change up the flavors!

To bake in 9" x 5" (23-cm x 13-cm) loaf pans, increase the cook time to 55 minutes.

With two loaves, you can eat one today and use one for sandwiches tomorrow. Or, freeze one so it’s ready for a quick and easy meal!

5. B ake until the temperature reaches 160°F (71°C), about 45 minutes (see cook’s tips). Let rest for 5 minutes before slicing.

U.S. nutrients per serving: Calories 220, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 85 mg, Sodium 590 mg, Carbohydrate 9 g, Fiber 0 g, Sugars 3 g (includes 2 g added sugar), Protein 17 g

27

Roasted Garlic Mashed Potatoes

28

Everyday Eats 8 servings | 5-min prep time | 40-min total time

Ingredients 6–7 garlic cloves, peeled 1 tsp (5 mL) olive oil 3 lbs. (1.4 kg) Yukon Gold potatoes, peeled and cut into small chunks 2 tsp (10 mL) chopped fresh thyme, plus more for garnish (optional)

½

¼ 2 1

cup (125 mL) butter (1 stick), cut into pieces cup (60 mL) heavy whipping cream tsp (10 mL) salt tsp (5 mL) pepper

Directions 1. Preheat the oven to 400°F (200°C).

Line a small sheet pan with foil. Place the garlic cloves in the middle and drizzle with oil. Bring the corners of the foil together to form a “purse” and seal. Roast for 20 minutes; set aside.

2. M eanwhile, add the potatoes to a large stockpot and cover with cold water. Bring to a boil, reduce heat, and simmer until fork tender, about 20 minutes. Drain.

Cook’s Tips For a more rustic texture, you can leave the potato skins on.

Yukon Gold potatoes offer a rich, fluffy texture and subtle creaminess, making them the best choice for classic mashed potatoes.

3. Add the garlic, potatoes, and the remaining ingredients to the Deluxe Stand Mixer bowl and for 1 minute. Serve with extra thyme, if you’d like.

U.S. nutrients per serving: Calories 260, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 40 mg, Sodium 590 mg, Carbohydrate 31 g, Fiber 0 g, Sugars 1 g (includes 0 g added sugar), Protein 1 g

29

Southwestern Chicken & Dumplings

30

Everyday Eats 6 servings | 10-min prep time | 40-min total time Ingredients Chicken Filling 3 cups (750 mL) baked or rotisserie chicken 2 tbsp (30 mL) oil 1 small onion, chopped 1 red bell pepper, seeded and chopped ½ tsp (2 mL) salt

¼ cup (60 mL) flour 1 tbsp (15 mL) taco seasoning 1 can (15 oz./398 mL) black beans, drained and rinsed 1½ cups (375 mL) frozen corn ¼ cup (60 mL) salsa (see cook’s tips) 3 cups (750 mL) chicken stock or broth

Corn Topping 2 eggs 1 box (8.5 oz./240 g) corn muffin mix (see cook’s tips) gluten-free muffin mix Optional: 2 tbsp (30 mL) diced jalapeño, chives, grated cheddar cheese

Directions 1. To shred the chicken, place in the Deluxe Stand Mixer bowl and for 1 minute and 45 seconds.

2. Preheat the oven to 400°F (200°C).

3. Heat the oil in a large oven-safe skillet over medium heat for 3 minutes.

Add the onion, pepper, salt, flour, and taco seasoning; cook until the vegetables are soft, about 5 minutes, stirring occasionally.

4. Add the chicken, beans, corn, salsa, and stock to the skillet. Stir and bring to a boil. Reduce the heat and cook until thickened, about 5 minutes.

5. Meanwhile, add the eggs, muffin mix, and jalapeños (if using) to the mixer bowl and for 2 minutes.

6. Once the chicken mixture has thickened, spoon and spread the muffin batter over the top.

7. Bake until set and the corn mixture has slightly browned, 13–15 minutes. Sprinkle with the chives and cheese, if you’d like.

Cool slightly before serving.

Cook’s Tips Choose your favorite salsa—hot, medium, mild, salsa verde, or whatever you like!

Using boxed corn muffin mix is quick and easy, but follow this recipe and not the package directions or the topping will be runny.

If you can’t find corn muffin mix, you can substitute 2 ⁄3 cup (150 mL) of flour, ½ cup (125 mL) of yellow cornmeal, 3 tbsp (45 mL) of sugar, 1 tbsp (15 mL) of baking powder, and ¼ tsp (1 mL) of salt, and follow the remaining directions.

U.S. nutrients per serving: Calories 480, Total Fat 15 g, Saturated Fat 4.5 g, , Cholesterol 145 mg, Sodium 1,440 mg, Carbohydrate 57 g, Fiber 5 g, Sugars 11 g (includes 0 g added sugar), Protein 30 g

31

Egg Salad Variations

Dill Pickle Egg Salad

32

Everyday Eats makes 2 cups (500 mL) | 3-min prep time | 3-min total time

Classic Egg Salad 8 hard-boiled eggs, peeled ½ cup (125 mL) mayonnaise 3 tbsp (45 mL) dill pickle relish 1 tsp (5 mL) Dijon mustard 1 ⁄8 tsp (0.5 mL) each salt and pepper

BLT Egg Salad 8 hard-boiled eggs, peeled 1 ⁄3 cup (75 mL) mayonnaise 4 slices cooked crisp bacon, crumbled 1 ripe avocado, pitted and quartered ¼ tsp (1 mL) salt

Dill Pickle Egg Salad 8 hard-boiled eggs, peeled 1 ⁄3 cup (75 mL) mayonnaise 3 tbsp (45 mL) dill pickle relish 1½ tsp (7 mL) dried dill 1 ⁄8 tsp (0.5 mL) each salt and pepper.

Barbecue Egg Salad 8 hard-boiled eggs, peeled 3 tbsp (45 mL) barbecue sauce 2 tbsp (30 mL) mayonnaise ½ cup (125 mL) french fried onions 1 ⁄8 tsp (0.5 mL) each salt and pepper

Directions 1. Choose a variation, add all the ingredients to the Deluxe Stand Mixer bowl, for 1 minute and 10 seconds. and

Cook’s Tips Chilling the eggs completely before making the salad gives your egg salad great texture.

For a complete homemade meal, serve on Sandwich Bread (p. 35).

U.S. nutrients per serving (classic, ½ cup/125 mL): Calories 320, Total Fat 30 g, Saturated Fat 6 g, Cholesterol 380 mg, Sodium 560 mg, Carbohydrate 1 g, Fiber 0 g, Sugars 0 g (includes 0 g added sugar), Protein 13 g

33

Sandwich Bread

34

Breads & Doughs makes 1 loaf | 15-min prep time | 2-hr, 15-min total time

Ingredients ¾ 1 1 2½ 3 1 1

cup (175 mL) warm water, 100–115°F (38–46°C) pkg (1/4 oz./10 g) active dry yeast tbsp (15 mL) sugar cups (625 mL) bread flour tbsp (45 mL) instant dried milk tbsp (15 mL) shortening (see cook’s tips) tsp (5 mL) salt

Directions 1. Add the water, yeast, and sugar to the Deluxe Stand Mixer bowl. Let sit for 5 minutes or until frothy. Add the remaining ingredients and for 8 minutes.

2. Transfer the dough to a large, greased bowl. Cover and let rise for 1 hour. Preheat the oven to 400°F (200°C).

3. Flatten the dough into a rectangle about 9" x 12" (23 cm x 30 cm) using your hands. Fold the shorter sides toward the center into thirds; roll to form a 9" (23-cm) log.

4. Place the dough in a greased 9" x 5" (23-cm x 13-cm) loaf pan; let rise until it’s above the edge of the pan, about 45 minutes.

5. B ake until well browned, 15–18 minutes. Remove from the pan and let cool completely on a cooling rack before slicing.

Cook’s Tips Shortening makes your bread light and fluffy and lets it brown during baking. Substituting butter or oil can make your bread dense and less airy, so we don't recommend swapping out the shortening.

Bake the bread as soon as the dough has risen. Waiting too long can alter the texture, and even make the loaf collapse as it bakes.

U.S. nutrients per serving: Calories 120, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 23 g, Fiber 1 g, Sugars 2 g (includes 1 g added sugar), Protein 4 g

35

Caramelized Onion & Tomato Pizza

36

Breads & Doughs 4 servings | 10-min prep time | 2-hr total time

Ingredients Crust ¾ cup (175 mL) warm water, 120–130°F (49–55°C) 1 tbsp (15 mL) olive oil, plus more for drizzling 1½ tsp (7 mL) instant yeast (about half a packet; see cook’s tips) 2½ cups (625 mL) all-purpose flour 1 tsp (5 mL) salt 1 tsp (5 mL) sugar

Pizza Topping 1 tbsp (15 mL) olive oil, plus more for drizzling 1 onion, sliced 1 cup (250 mL) cherry tomatoes, halved 1 garlic clove, pressed 1 tbsp (15 mL) balsamic vinegar 1 ⁄8 tsp (0.5 mL) each salt and pepper 4 oz. (125 g) mozzarella cheese, grated (1 cup/250 mL)

Directions 1. Add all the crust ingredients to the Deluxe Stand Mixer bowl in the for 6 minutes. order listed and Remove the bowl.

5. S tretch the dough over a pizza peel dusted with cornmeal. Drizzle the dough with olive oil, sprinkle with the cheese, and top with the onion and tomato mixture.

2. Drizzle the top of the dough with olive oil to coat, cover with plastic wrap or a kitchen towel, and put in a warm place (see cook’s tips) to rise for 1–1½ hours, or until doubled in size.

6. Transfer the pizza to the preheated stone and bake until golden brown, 10–12 minutes. Slice and serve.

3. Preheat the oven and a pizza stone to 450°F (230°C).

Cook’s Tips

4. For the pizza topping, heat the oil in a large saute pan over medium heat for 3 minutes. Cook the onion until softened, about 3 minutes. Add the tomatoes and garlic and cook another 5 minutes. Stir in the vinegar, salt, and pepper. Simmer 1–2 minutes to reduce slightly.

Instant yeast, unlike active yeast, doesn’t require “blooming” (bubbling and foaming), but it does require using warmer water than active yeast.

Let the dough rise in a warm and humid space, if possible. Or, you can cover the bowl and set it in your oven with the light on.

U.S. nutrients per serving: Calories 460, Total Fat 13 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Sodium 850 mg, Carbohydrate 68 g, Fiber 3 g, Sugars 5 g (includes 1 g added sugar), Protein 16 g

37

Sweet Dough 24 servings | 20-min prep time | 2-hr, 20 min total time

This one recipe becomes cinnamon rolls, or Hawaiian rolls, or both!

Dough 1 cup (250 mL) warmed milk, 100–115°F (38–46°C) 2 tbsp (30 mL) active dry yeast ½ cup (125 mL) sugar 4 cups (1 L) bread flour

2 tsp (10 mL) salt ½ tsp (2 mL) baking powder 2 eggs 1 cup (250 mL) butter (2 sticks), softened, cut into 1-tbsp (15-mL) pieces

Directions 1. Combine the milk, yeast, and sugar in the Deluxe Stand Mixer bowl. Let sit for 10 minutes, or until frothy.

2. A dd the remaining ingredients, except the butter, and for 9 minutes. With 5 minutes remaining and the mixer running, carefully add the butter one piece at a time to reduce clumping.

3. Transfer the dough to a large greased bowl and let rise until doubled, 1½–2 hours.

Divide the dough into 2 equal halves. Use to make cinnamon rolls and Hawaiian rolls (both on p. 39), or store in the fridge up to 2 days until you’re ready to bake.

38

Breads & Doughs

Homemade Cinnamon Rolls 12 servings | 30-min prep time | 4-hr, 30 min total time Dough

Directions

Half of the prepared Sweet Dough recipe ¼ cup (60 mL) butter (½ stick), softened ¼ cup (60 mL) sugar ¼ cup (60 mL) packed light brown sugar ½ tsp (2 mL) salt 2 tsp (10 mL) ground cinnamon Icing ¼ cup (60 mL) butter (½ stick), softened 4 oz. (125 g) cream cheese, softened 1 tsp (5 mL) vanilla extract ½ cup (125 mL) powdered sugar

1. Refrigerate the dough for at least 1 hour, or up to 24 hours.

2. Roll the dough into a 12" x 18" (30-cm x 46-cm) rectangle.

3. Spread the butter over the dough. Mix the sugar, brown sugar, salt, and cinnamon in a small bowl. Sprinkle over the dough. Roll up along the long end into an 18" (46-cm) log. Cut into 12 pieces 1½" (4-cm) thick and place on a 9" x 13" (23-cm x 33-cm) pan.

Let rise for 1–1½ hours, or until puffy.

4. Preheat the oven to 375°F (190°C).

Bake until golden brown, 23–25 minutes.

Let cool.

5. M eanwhile, add the icing ingredients to the Deluxe Stand Mixer bowl and for 2 minutes and 50 seconds.

Spread on the cooled rolls and serve.

Homemade Hawaiian Rolls 12 servings | 25-min prep time | 3-hr, 30 min total time Ingredients

Directions

Half of the prepared Sweet Dough recipe Oil for greasing 2 tbsp (30 mL) melted butter

1. Divide the dough into 12 equal portions.

Using floured hands, roll the dough into balls on a clean work surface.

Cinnamon Rolls: U.S. nutrients per serving: Calories 520, Total Fat 28 g, Saturated Fat 17 g, Cholesterol 105 mg, Sodium 540 mg, Carbohydrate 58 g, Fiber 2 g, Sugars 23 g (includes 18 g added sugar), Protein 9 g Hawaiian Rolls: U.S. nutrients per serving: Calories 200, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 40 mg, Sodium 220 mg, Carbohydrate 22 g, Fiber 1 g, Sugars 5 g (includes 4 g added sugar), Protein 4 g

2. Place in a 9" x 13" (23-cm x 33-cm) pan.

Let rise in a warm place until doubled in size, about 1½ hours. Meanwhile, preheat the oven to 375°F (190°C).

3. B ake until golden brown, 15–17 minutes, turning the pan if needed. Brush with melted butter and serve.

39

r e x i M e r Mo c i g a M 40

Snack Time

Savory and sweet snacks are a cinch with leftover ingredients and the help of a mixer.

Quick Avocado Hummus

Cake Bites

1. A dd to the mixer bowl:

1. A dd to the mixer bowl: 1 pkg. (10.75 oz./390 g) frozen pound cake, thawed and torn into chunks 6 tbsp (90 mL) ready-to-spread frosting, divided (any flavor)

1 10 oz. (284 g) container of hummus (any flavor) 1 ripe avocado, pitted and quartered 2. for 2 minutes, until the avocado is smooth and evenly mixed into the hummus.

2.

for 45 seconds.

3. S hape into 24 balls and place on a parchment-lined sheet pan. Freeze for 1–2 hours.

4. M eanwhile, place 1 cup (250 mL) of white or semi-sweet chocolate chips and ½ tbsp (7 mL) of canola oil into a microwave-safe bowl. Microwave until melted, 30–60 seconds, and stir until smooth.

5. U sing a toothpick or skewer, dip the cake balls, one at a time, into the chocolate and place them back onto the sheet pan. Top with sprinkles and freeze for 30 minutes.

41

Truffle Burgers

42

Everyday Eats 4 servings | 10-min prep time | 25-min total time Burgers 8 oz. (250 g) bulk breakfast sausage (see cook’s tip) 12 oz. (350 g) ground beef 1 tsp (5 mL) Black Truffle & Herb Seasoning Mix Oil for greasing

Sauce ½ cup (125 mL) mayonnaise 1 tbsp (15 mL) Dijon mustard 2 tsp (10 mL) ketchup 1 tsp (5 mL) Black Truffle & Herb Seasoning Mix

Buns & Toppings 4 slices Swiss, havarti, or white cheddar cheese 4 seeded burger buns gluten-free burger buns 1 tomato, sliced Romaine lettuce leaves

Directions 1. Attach the scraping beater to the Deluxe Stand Mixer. Add the burger ingredients to the bowl and for 45 seconds.

2. Form the meat into 4 patties (¼ cup/60 mL each).

3. Whisk together the sauce ingredients in a small bowl and set aside.

4. Brush a large cast iron or stainless steel skillet with oil and preheat over medium‑high heat for 3–4 minutes.

5. Grill the patties for 4–5 minutes per side for medium doneness, adding the cheese during last minute of cooking.

Remove the patties from the skillet.

6. Toast the buns in the skillet for 1–2 minutes, or until light grill marks appear.

7. To serve, spread 1–2 tbsp (15–30 mL) of sauce on the bottom bun. Top with the burgers, tomato, lettuce, and top bun.

Cook’s Tips If you can’t find bulk breakfast sausage, you can remove the casing from breakfast sausage links, or use plain, sage, Italian, or any other bulk sausage.

Using beef and breakfast sausage in the burgers adds delicious flavor and keeps the patties from drying out as they cook.

These burgers are great in a grill pan or even on the griddle. If you’re making them on a grill, be careful: The fat that drips out can cause flare-ups.

U.S. nutrients per serving: Calories 730, Total Fat 52 g, Saturated Fat 16 g, Cholesterol 130 mg, Sodium 1,280 mg, Carbohydrate 26 g, Fiber 1 g, Sugars 6 g (includes 1 g added sugar), Protein 35 g

43

Lemon-Garlic Turkey Meatballs

44

Everyday Eats 4 servings | 10-min prep time | 30-min total time Meatballs 1 lb. (450 g) ground turkey 2 tbsp (30 mL) Lemon Garlic Rub 3 eggs 1 small onion, finely chopped (see cook’s tip) 1 cup (250 mL) breadcrumbs gluten-free breadcrumbs 1 tbsp (15 mL) Dijon mustard ½ tsp (2 mL) salt

Salad ½ cucumber, finely chopped (1 cup/250 mL) 1 tomato, chopped 1 yellow bell pepper, seeded and chopped 1 tbsp (15 mL) Lemon Garlic Rub 1½ cups (375 mL) 2% plain low-fat Greek yogurt ½ lemon, juiced 3 tbsp (45 mL) olive oil 1 tbsp (15 mL) agave or honey Optional sides: Cooked rice, pita bread

Directions 1. Preheat the oven to 400°F (200°C).

2. Attach the scraping beater to the Deluxe Stand Mixer. Add the meatball ingredients to the bowl and for 50 seconds.

3. Form into 28 meatballs (2 tbsp/30 mL each). Place the meatballs on a sheet pan and bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).

4. Meanwhile, combine all the salad ingredients in a large bowl. Cover and refrigerate until ready to serve.

Cook’s Tips For the best results, chop the onions in a food processor. You’ll get all the flavor without big pieces of onion.

This recipe is delicious with beef, pork, lamb, or any combination of ground meat.

Stock your freezer with meatballs! Follow steps 1–3, then freeze them in a plastic bag in a single layer. When you need a quick dinner, pick up at step 4, or use the meatballs in pasta sauce or subs.

5. To serve, place the meatballs on a plate and top with the salad. Serve alongside rice and warmed pita, if you’d like.

U.S. nutrients per serving: Calories 530, Total Fat 26 g, Saturated Fat 6 g, Cholesterol 225 mg, Sodium 1,010 mg, Carbohydrate 34, Fiber 2 g, Sugars 12 g (includes 4 g added sugar), Protein 41 g

45

Ambrosia Pretzel Salad

46

Sweet Treats 9 servings | 10-min prep time | 3-hr, 20-min total time Pretzel Crust 3 cups (750 mL) pretzels, finely crushed gluten-free pretzels ½ cup (125 mL) butter (1 stick), melted 2 tbsp (30 mL) sugar

Cream Cheese Filling

Topping ½ cup (125 mL) sweetened shredded coconut ¼ cup (60 mL) Maraschino cherries, sliced in half and patted dry ¼ cup (60 mL) canned mandarin oranges, drained and cut in half

8 oz. (250 g) cream cheese, softened ½ cup (125 mL) sugar 1 can (20 oz./566 g) crushed pineapple, drained 1 pkg (8 oz./250 g) frozen whipped topping, thawed

Directions 1. Preheat the oven to 350°F (180°C).

2. For the crust, combine the pretzels, melted butter, and sugar in an 8" x 8" (20-cm x 20 cm) baking pan. Stir to coat.

3. Firmly and evenly press the pretzel mixture into the bottom of the pan using your hand or the bottom of a cup.

4. Bake for 10 minutes. Remove and let cool.

5. Meanwhile, for the filling, attach the scraping beater to the Deluxe Stand Mixer. Add the cream cheese, sugar, and pineapple to the bowl and for 2 minutes and 50 seconds. Add the whipped topping and for 45 seconds. Place in the refrigerator until the crust is cool.

U.S. nutrients per serving: Calories 410, Total Fat 24 g, Saturated Fat 17 g, Cholesterol 50 mg, Sodium 330 mg, Carbohydrate 43 g, Fiber 1 g, Sugars 32 g (includes 17 g added sugar), Protein 3 g

6. After the crust has cooled, spread the pineapple mixture evenly over the crust.

Sprinkle with the coconut and top with cherries and oranges.

7. Cover and refrigerate for at least 3 hours.

Cut into squares and serve.

Cook’s Tips You can make this recipe ahead of time! Finish the recipe, then pop it in the freezer. Let it come to room temperature before serving.

Want to make a bigger batch? Double the ingredients, use a 9" x 13" (23-cm x 33-cm) baking pan, and chill it for 4 hours in the last step.

The pretzel crust makes a great topping for ice cream!

47

Chocolate Cake Mix Cookies With Peanut Butter

48

Sweet Treats 9 servings | 5-min prep time | 30-min total time Cookies 1 pkg (15.25 oz./432 g) chocolate cake mix gluten-free chocolate cake mix ½ cup (125 mL) vegetable oil 2 eggs ½ cup (125 mL) semisweet chocolate chips

Frosting & Topping ½ cup (125 mL) creamy peanut butter ½ cup (125 mL) butter, softened (1 stick) 2 cups (500 mL) powdered sugar 3 tbsp (45 mL) milk Optional: ½ cup (125 mL) chopped peanuts

Directions 1. Preheat the oven to 350°F (190°C).

2. Attach the scraping beater to the Deluxe Stand Mixer. Add all the cookie ingredients to the bowl and for 45 seconds.

3. Use a measuring cup to divide the dough into 9 cookies (¼ cup/60 mL each). Place onto 2 sheet pans, leaving 2" (5 cm) between cookies (see cook’s tip).

4. Bake for 13–15 minutes, or until the cookies don’t look wet and the tops crack slightly. Let the cookies cool on the pan for 5 minutes before removing.

Cook’s Tips For the best results, only cook one sheet pan of cookies at a time. If you bake multiple sheets, rotate your pans and swap racks so they cook evenly.

You can make cookies with any flavor cake mix!

Try vanilla, red velvet, or even confetti!

To make 18 smaller cookies, scoop 2 tbsp (30 mL) of the batter onto a sheet pan and bake for about 10 minutes.

5. To prepare the frosting, add the frosting ingredients to the mixer bowl and for 2 minutes and 50 seconds.

6. Spread the frosting onto each cookie and top with chopped peanuts, if you’d like.

U.S. nutrients per serving: Calories 650, Total Fat 35 g, Saturated Fat 13 g, Cholesterol 70 mg, Sodium 480 mg, Carbohydrate 77 g, Fiber 3 g, Sugars 55 g (includes 53 g added sugar), Protein 8 g

49

Banana Nut Muffins

50

Sweet Treats 12 servings | 5-min prep time | 30-min total time Ingredients 3 ripe bananas ½ cup (125 mL) vegetable oil, plus more for spraying ¼ cup (60 mL) milk 2 eggs ½ tsp (2 mL) vanilla extract 1½ cups (375 mL) all-purpose flour all-purpose gluten-free flour

1 cup (250 mL), plus 1 tbsp (15 mL) granulated sugar, divided 1 ⁄3 cup (75 mL) chopped walnuts 1 tsp (5 mL) baking soda ½ tsp (2 mL) salt ¼ tsp (1 mL) ground cinnamon

Directions 1. P reheat the oven to 350°F (180°C). Spray a muffin pan with oil.

2. A ttach the scraping beater to the Deluxe Stand Mixer. Add the bananas, oil, milk, eggs, and vanilla to the bowl and for 2 minutes and 30 seconds.

3. W hen 30 seconds remain on the timer, press to pause. Add the flour, 1 cup (250 mL) to resume mixing. of the sugar, walnuts, baking soda, and salt. Press 4. S tir together the remaining sugar and cinnamon.

5. Divide the batter evenly into the wells of the pan. Sprinkle the cinnamon and sugar mixture on the top.

6. B ake for 23–25 minutes, or until a toothpick inserted into the center comes out clean.

Cool for at least 10 minutes before removing from the pan.

Cook’s Tips If you have lightly ripened bananas, you can freeze them overnight then thaw them.

This softens them and makes the batter easier to mix.

If you don’t like walnuts, you can omit them or swap for pecans, chopped peanuts, or cashews.

U.S. nutrients per serving: Calories 270, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 38 g, Fiber 1 g, Sugars 23 g (includes 19 g added sugar), Protein 4 g

51

Share Your Creations #howipamperedchef

pamperedchef.com pamperedchef.ca

One Pampered Chef Lane | Addison, Illinois 60101-5630 USA © 2023 Pampered Chef used under license. Pampered Chef, Pampered Chef and Spoon design, PC and Spoon design, and Spoon design are trademarks used under license (100883).

RP1201-03/23