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ORANGE OLIVE OIL CAKE

1/28/2021

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This rustic cake sings with flavors of a great and fruity (yet affordable) olive oil and fresh orange. It's no surprise to us it's the most saved Genius recipe from Food 52. It's also a recipe that can and IS often adapted from the original, which was developed at Maialino Restaurant in New York City. They serve it at breakfast in muffin form, and they've been known to turn it into a birthday cake, layered with mascarpone buttercream (OMG, sounds good.) We read through lots of bakers' reviews and decided to deviate a little from the original recipe to lighten it up a bit. Below is our version.

You'll notice that there are chopped, fresh cranberries dotting the top in our photos. We had intended to have them throughout the cake, but discovered in both cake and muffin versions they floated to the top of the bakes! It looks pretty on the cake, but was ridiculous on the muffins. We don't recommend that you try adding any fruit to our version of this cake. 

We do recommend that you alter the flavors if you like. We skipped the alcohol and used all fresh orange juice (from a jug) and the zest of two oranges. Yum. This would be equally delicious as a lemon or even a lime cake. If you try it, let us know how it comes out!

We served this cake naked, but a sauce of macerated cherries, strawberries or sweetened blueberries would be decadent addition. The original recipe called for a roasted strawberry sauce that also sounded delish. A lovely vanilla ice cream might also we good. I should stop.

This is a great cake to bake the day before. We think the flavor is better after it sits overnight. The cake or muffins will keep at room temperature for several days. We didn't try to freeze them, but they would likely freeze well for several weeks or a month.

NOTES: This is a hefty cake. If you're not serving a crowd, you may want to divide this recipe in half. We made a 6-inch cake and about 16 small muffins from a full batch. The 6-inch cake will easily serve 6-8 people, depending on whether they wants seconds, of course!

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 INGREDIENTS & equipment

  • 2 cups (250g) all-purpose flour
  • 1-3/4 cups (350g) sugar
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup (160g) extra-virgin olive oil
  • 1 -1/4 cups (305g) whole or 2% milk, room temperature
  • 3 large eggs, room temperature
  • 1 -1/2 tablespoons grated orange zest
  • 1/4 cup (60g) fresh orange juice, room temperature
  • 1/4 cup (55g) Grand Marnier (can substitute more orange juice)
  • 9-inch pan that is at least 2 inches deep (or 2 standard 9-inch pans)
  • 6-inch or 9-inch pan plus muffin tins to make a combination of muffins and cake 

DIRECTIONS

  1. Heat the oven to 350° F. Oil, butter, or spray pans with cooking spray and line the bottom(s) with parchment paper and/or muffin liners.
  2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. Set aside.
  3. In the bowl of your stand mixer, separate the eggs into white and yolks. Drop the yolks into the bowl of your stand mixer. (If you prefer to skip separating the eggs, you can drop whole eggs and beat them slightly with SideSwipe or a whisk.)
  4. In your stand mixer, fitted with SideSwipe, beat the olive oil and egg yolks on low to medium speed until yolks are well combined and emulsified. Add in milk, egg whites, orange zest and juice and Grand Marnier. Beat on low to medium speed until well combined. 
  5. Add the dry ingredients; beat on your mixer's lowest speed until just combined. The batter will be a little on the thin side.
  6. Pour the batter into the prepared pan and bake according to the times listed below. The cake is done when the top is golden and a cake tester comes out clean. Transfer the cake pan to a rack and let cool for 30 minutes in the pan.
  7. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, about 2 hours.
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baking times

  • 9-inch, 2-inch deep cake, about 60-70 minutes
  • 2, 9-inch cakes, about 45-55 minutes
  • 6-inch cake, 35-45 minutes
  • Standard size muffins, 16-19 minutes depending on how high you fill them
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GINGERBREAD

12/18/2020

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Not a big gingerbread fan? You should try this one! This tender, aromatic old-fashioned gingerbread cake is mild enough for children and people who don't love spicy. You'll love the lovely molasses flavor base and warm hints of ginger, cinnamon and a touch of clove. Feel free to play with the flavors and add your favorites if you like.

Designed as a 9x9 cake, we made this in a special gingerperson tin this year. You can make as a standard cake, as muffins, or in fun shapes as we did. This recipe, very slightly adapted from one by Once Upon a Chef, serves 16. The cake keeps for 4 or 5 days on the counter. Serve with a sprinkle of powdered sugar, whipped cream or ice cream for a fancier dessert. 

We made this cake in the stand mixer with SideSwipe (naturally!), but it can made with a hand mixer or even by hand. We liked the mixer because it allowed us to get a smoother mix.

ingredients

  • 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 4 tablespoons unsalted butter, melted
  • 2/3 cup packed dark brown sugar
  • 2/3 cup mild-flavored molasses, such as Grandma's Original (not Robust or Blackstrap)
  • 2/3 cup boiling water
  • 1 large egg
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directions

  1. Preheat oven to 350°F. Grease a 9-in square pan with nonstick cooking spray with flour. (Alternatively, grease the pan with butter and lightly coat with flour.)
  2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
  3. In your stand mixer fitted with SideSwipe or a large bowl:  beat or whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is lukewarm, whisk in the egg. (Do not put egg in the hot mixture, as it will cook)
  4. Add the dry ingredients to the wet ingredients and mix on low speed until just combined and there are no more lumps.
  5. Pour the batter into the prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly, then cut into 16 squares and serve. This cake is best served warm out of the oven or reheated. 

ALTERNATE SHAPES: You can also make this recipe as muffins. Lower baking time to around 18 minutes. We made our gingerbread people cakes in a shallow shaped tin (about 1 inch deep). We filled the cavities about 2/3 full then baked for 12 minutes. Allow to cool completely before removing from a shaped tin. And take your time - it can be a little tricky getting them out!

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Chocolate cupcakes

12/7/2020

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Who says holiday baking is all about cookies? We had a hankering for some chocolate cupcakes, so searched for a new recipe to try. We typically go for a devil's food cake because it is more moist than most from-scratch chocolate cakes. But we are always on the lookout for a cake with real chocolatey flavor. And we found it!!

This recipe, very slightly adapted from Stefani at Cupcake Project, really does yield The Best Chocolate Cupcakes we've ever eaten. We topped it with their Chocolate Cream Cheese Frosting and found that combo to be a chocoholic's dream.

These cupcakes are tender, moist and densely chocolate. They're even moist and tender several days later, not dry and ashy as chocolate cupcakes can sometimes be. Not that these little beauties will be around that long. 

This makes 16 standard size cupcakes. 
NutritionCalories: 218kcal | Carbohydrates: 22g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 121mg | Potassium: 76mg | Fiber: 1g | Sugar: 14g | Vitamin A: 180IU | Calcium: 18mg | Iron: 1mg
​#cupcakeproject


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ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cocoa powder (natural or Dutched will both work with this recipe)
  • 1/4 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 ounces chocolate - You can use any plain chocolate that you like except white chocolate or candy melts. The chocolate doesn't have to be one typically earmarked for baking. We used semi-sweet baking chips.
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 9 tablespoons vegetable oil ( This is the same as 1/2 cup + 1 tablespoon - measure in a liquid measuring cup)
  • 2 teaspoons vanilla extract
  • 1/3 cup full-fat sour cream or yogurt, room temperature
  • 1/2 cup coffee or water, room temperature ( be sure to measure in a liquid measuring cup)

directions

  • Preheat oven to 350 F.
  • Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Set aside.
  • Melt the chocolate in the microwave or in a double boiler. Set aside to cool.
  • In your stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
  • Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
  • Mix in eggs and egg yolks one at a time until just combined.
  • Mix in oil, vanilla, and sour cream until just combined.
  • Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
  • Mix in water until just combined.
  • Fill cupcake liners 2/3 full and put in the oven.
  • Check for doneness at 17 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every minute until they are done. We found they were perfect at exactly 18 minutes.
  • Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation.

notes

  • COFFEE. If you would like to add coffee to the recipe, either add 1 teaspoon espresso powder or instant coffee granules along with the sifted dry ingredients, or replace the water with room temperature brewed coffee.
  • Using different cocoa powders will alter the taste of the cupcakes. We used a combination of Dutch-processed and natural cocoas that you can find at the grocery store. Feel free to substitute any cocoa powder you like and to experiment with fancier brands of cocoa.
  • If you don’t have sour cream in the house,  yogurt works perfectly as a substitute for sour cream.
  • For making these cupcakes, use any mild vegetable oil.
    • Neutral options like canola, vegetable or safflower oil will not affect the taste of the cupcakes. You can experiment with using non-neutral oils and try baking these cupcakes with pistachio oil, for example, to get a totally different taste.
  • You can make this recipe as an 8-9-inch cake. You will need to increase the baking time to about 25-35 minutes.

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Italian Ricotta Pear Cake

11/9/2020

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Pears are often overlooked in the fall, in favor of their more flashy cousins, the apples. But they are a delicious fruit for eating and a lovely addition to baked goods, as well.

This Italian Ricotta Pear Cake, adapted from a recipe by Rosemary Malloy of An Italian in My Kitchen, is a tender, not-too-sweet cake that's perfect with tea or coffee for a snack, dessert or even with breakfast or brunch. It's the perfect fall cake to celebrate the subtle flavor of pears at the peak.

We made this cake several times with ricotta, which we often have on hand. The original recipe calls for mascarpone, which is sometimes more difficult to find, but would be just as delicious. 

​The cake will keep for several days on the counter, if it lasts that long! We haven't tried freezing it, but it should be able to be frozen for up to a month if well wrapped and sealed.

ingredients

  • 1-1/2 cups all purpose flour
  • 1/4 cup + 1- 1/2 tablespoons cornstarch
  • 1- 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup granulated sugar - plus 2 Tablespoons to sprinkle over cake
  • 3 large eggs (room temperature)
  • 1 cup mascarpone or ricotta cheese (room temperature)
  • 2- 1/2 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 2 pears (room temperature) (ripe but firm)
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directions

  • Set out cold ingredients 30-45 minutes before baking so they reach room temperature.
  • Pre-heat oven to 340° (170° celsius). Lightly grease and flour a 9" (23 1/2 centimeter) cake pan or spring-form pan
  • Clean and peel the pears, one pear chop into medium-sized cubes and the other pear thin slices, set aside.
  • In a medium bowl, whisk together flour, salt, corn starch, baking powder and baking soda.
  • In your stand mixer fitted with SideSwipe or a flat beater: At medium speed, beat sugar and mascarpone/ricotta until well combined and smooth. Add eggs and continue beating until creamy. 
  • On your mixer's lowest speed, add the flour mixture into the creamed mixture until just combined. Some flour streaks are ok. Add oil and stir again on lowest speed until just combined. Remove bowl from mixer and scrape down the beater.
  • Fold in the medium-sized cubed pear. Spoon into prepared cake pan.
  • Top with sliced pears. Sprinkle with 2 tablespoons (40 grams) sugar (granulated).
  • Bake approximately 45 - 60 minutes, or until the center springs back lightly when you touch it or the toothpick comes out clean. The edges will begin to brown early. You can cover the sides of the pan with a little foil if you want to reduce the browning.  Enjoy!
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Calories: 387kcal | Carbohydrates: 48g | Protein: 6g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 114mg | Potassium: 250mg | Fiber: 2g | Sugar: 23g | Vitamin A: 495IU | Vitamin C: 1.9mg | Calcium: 121mg | Iron: 1.6mg
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