From our family to yours, we wish you a joyful and delicious holiday season, shared with family and friends. Thanks for your interest and support of SideSwipe and our small business!
Do you like carrot cake but it's too heavy and too full of calories? These cookies give you the same flavors, but are a little healthier for you. Feel free to play with the add-ins, adjusting the quantities of nuts, raisins, or even a little shredded coconut. This recipe makes 18-20 chewy 2-inch cookies.
I don't have much of a sweet tooth so I like these cookies plain or with a sprinkle of powdered sugar. But if you are craving the traditional carrot cake combo, they are also delicious with a little drizzle of cream cheese frosting. We published a great recipe for the frosting here earlier this week.
You really need a stand mixer (or strong arms) for this recipe. The dough is heavy, sticky and tough to work.
CARROT RAISIN COOKIES
In stand mixer fitted with paddle beater or SideSwipe, combine until creamy:
1/2 c unsalted butter, softened
1/2 c brown sugar
1/2 c granulated sugar
1 large egg
1 t vanilla extract
Combine in a separate bowl:
1 c all purpose flour
1/2 t baking powder
1/2 t baking soda
3/4 t cinnamon
1/4 t salt
Add a little at a time to creamed mixture at lowest speed until well combined
1/2 c rolled oats
3/4 c finely shredded fresh carrots
1/2 c golden raisins (or shredded coconut)
1/2 c chopped walnuts or pecans
Refrigerate dough at least 30 minutes or overnight. They spread less with longer chilling.
Drop large rounded tablespoons of dough into a prepared cookie sheet, or use a level 2-T cookie scoop.
Bake at 350 for 12-15 minutes, or until the edges are golden brown.
Cool slowly on warm cookie sheet. Sprinkle with powdered sugar or frost lightly with cream cheese frosting.
I'm not a fan of frosting in general, and I often scrape most of the frosting off of birthday cakes, etc. I prefer a drizzle of sweetness to a lofty swirl of sugar and butter. I make an exception with this cream cheese frosting. It's not too sweet, and you can really taste the cream cheese! Many thanks to America's Test Kitchen, who inspired this recipe, and who I find to be a great cooking and baking resource.
This recipe makes enough to frost 12 cupcakes (24 for people like me). Feel free to play with the flavors using this as a base. Add in seasonal flavors, like lemon zest, cinnamon, or nutmeg to complement the baked good you're frosting. The recipe is easily doubled or tripled in a stand mixer.
The photo below is a frosted pumpkin muffin. (Yes, I scraped off the frosting after shooting the photo.)
Cream Cheese Frosting
Mix until combined: 5 minutes with paddle beater, 2-3 minutes with SideSwipe:
5 T unsalted butter, room temperature
1 T sour cream
1 8-ounce package of full fat cream cheese, room temperature
1/4 t kosher salt
1/2 t vanilla
1/4 t almond extract
Add a little at a time, on slowest speed, until fully incorporated:
1 - 2 c confectioners sugar (10X)
I think about 1-1/2 cups is sweet enough for most people. Taste the frosting at 1 cup of the 10X sugar to gauge the sweetness. The frosting is done when it is light and fluffy.
Gerry's Easy Cinnamon Coffee Cake
This is a family favorite that never lasts more than a few days at our house. Moist, dense, and delicious, it's surprisingly fast and easy to make.
The ingredients are flexible. If you can't find coconut pudding, you can use any INSTANT pudding flavor that appeals, like banana, white chocolate or vanilla. To reduce the fat, I've made the recipe with fat-free sour cream or yogurt and have reduced the oil to 1/3 cup. It's not quite as moist, but better for your waistline that way. So you can cut the slices a little thicker without guilt!
This recipe lists mixing for 5 minutes, which is the time for a hand mixer. I'd suggest 3-4 minutes with a stand mixer using a flat beater, and 2-3 minutes with a SideSwipe. Look for a light and fluffy consistency, with air incorporated into the batter. I typically see that around 2 minutes or so. A little extra mixing time doesn't seem to make the cake tougher at all.
Preheat oven to 350
1 package yellow cake mix
4 large eggs
1/2 c oil
1 c sour cream
1 pkg instant coconut pudding mix
Beat 5 minutes with hand mixer, 3-4 with traditional paddle beater, 2-3 minutes with SideSwipe.
In small bowl, mix FILLING:
1/2 c granulated sugar
2 t cinnamon
1/2 c ground walnuts or pecans
Coat bundt pan with cooking spray
Put 1/3 batter into pan
Sprinkle 1/2 of filling on batter
Cover with rest of batter
Top with remaining filling
Bake at 350 for 40-50 minutes, until toothpick comes out clean. The cake will be a fairly dark golden brown when done.
Let cool for 15 minutes, then invert onto a plate. Invert a second time for the look in the photos. Try to wait until it's cool to slice and enjoy.
Who doesn't love an easy dip for a party? Use your mixer to make dips that should be creamy, not chunky: spinach artichoke, crab dip, cheese dip, even guacamole.
You may know about this one, but it bears repeating. Any cooked meat can easily be shredded in your mixer. Leave some chunks for texture.
These are great for the holidays! Just add savory or sweet ingredients to room temperature butter and mix. You can store in small glass containers or roll into a log and chill. Keeps 3-4 days. Watch our blog for some favorite recipes later this month.
MEATBALLS OR MEATLOAF
The mixer keeps your hands clean when mixing heavy meats. Mix just until combined so they don't get too tough.
Look for recipes that use rice flour and natural ingredients that aren't toxic to your pet. Mix at low speed, roll and cut out, bake.
I prefer really lumpy potatoes, but if you like yours light and fluffy, try using your mixer. Using white or sweet potatoes, add your other ingredients and mix until your desired texture is achieved.
LOTIONS AND CREAMS
Who says everything you make in your mixer needs to be edible? Use it to mix up ingredients for hand made cosmetics, like lotions and creams. Just be sure you use only non-toxic ingredients - and clean your mixer and beater thoroughly afterward. We'll feature a lovely peppermint lotion recipe in December.
These combinations of a creamy cheese and other ingredients, like this one from Kraft, may not be pretty, but they're delicious. A mixer makes quick work of room temperature ingredients. Form into a ball and chill for several hours or overnight and roll in your favorite chopped nuts.
Ten years ago, in November 2007, our small family business sold our first SideSwipe. We became the first company to introduce a beater with a spatula edge and started a worldwide trend! We got lots of buzz, even though we only had a model for tilt-head mixers at the time. After being recommended by online organizations and America's Test Kitchen, we sold our entire inventory well before Christmas that year. In subsequent years, we developed new models, colors and made improvements.
There are now a few different brands of wiping beaters for sale, but we think SideSwipe still has the most features to offer. Not only does it swipe the bowl as it mixes, it also forces the ingredients down and into the bowl. Flat beaters (including that other one with the single wiper) force the ingredients upward and not into the mixture. Plus, our divided fins allow you to add things like chips and nuts to your batters without them getting crushed or jammed against the bowl. Those fins aren't just decorative, they serve a purpose! We think it's worth a couple seconds' worth of cleaning to get the fluffiest creamed mixtures imaginable.
We'd like to thank all our customers for their support and the word of mouth that has helped our small company carve a little niche into the market. And we welcome new friends to try SideSwipe for themselves.
Please look for - and like and pin - our new posts, like the one below, on Pinterest.