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APPLE cIDER bUNDT cAKE

11/1/2020

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Here's a great apple cake recipe to add to your fall repertoire. Tender, moist and bursting with apple flavor, this cake makes a showy dessert. Perfect for a dinner party, potluck, office gathering or for a Tuesday night at home.

The recipe is slightly adapted from Tutti Dolci. If you haven't tried Laura's recipes, you should. Cake serves about 12 and is wonderful just as it is.

INGREDIENTS

CAKE
  • 2-1/2 cups flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 3/4 teaspoon salt
  • 10 Tablespoons unsalted butter, at room temperature
  • 1-1/4 cups sugar
  • 2 large eggs, at room temperature
  • 1 cup apple cider
  • 3/4 cup unsweetened applesauce, room temperature
  • 2 teaspoons vanilla extract
TOPPING
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 2 Tablespoons unsalted butter, melted

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DIRECTIONS

  1. Preheat oven to 350°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, spices, and salt in a medium bowl. Set aside.
  2. In your stand mixer fitted with SideSwipe, beat butter and sugar ion medium speed until pale and fluffy.
  3. Reduce speed to low and add eggs one at a time.
  4. Combine apple cider, applesauce, and vanilla in a small bowl. Set aside.
  5. Add flour mixture into the creamed butter in three additions, alternating with apple cider mixture (begin and end with flour mixture), just until incorporated.
  6. Spoon batter into prepared bundt pan and smooth top with a spatula or knife.
  7. Tap pan sharply to reduce air bubbles.
  8. Bake at 350 for 45 to 50 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack.
  9. Place rack with cake over a piece of wax paper. Combine sugar and cinnamon in a small bowl. Brush warm cake with melted butter and sprinkle generously with cinnamon-sugar. Let cake cool completely before serving. Store leftovers in an airtight container at room temperature up to 2 days.
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Skinny Cranberry Bliss bars

12/16/2019

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These copycat cookie bars are a dead ringer for some popular treats at a large coffee chain. Best of all, they have less than half the calories and fat of the originals - with an even better flavor! These chewy delights have cranberries and white chocolate chips inside, and are topped with a low-sugar cream cheese frosting, chopped dried low-sugar cranberries and a drizzle of melted white chocolate. They're sweet, but not ridiculously so, like the original.

These bars are perfect for afternoon coffee or tea, or to bring to the office for a party. Make a double batch. They'll go fast!

 The recipe is adapted from one by the Cookie Rookie. We made significant changes to the baking time and adapted the ingredients a little. The 9x13 pan makes about 15 triangular servings. We didn't do a new calculation, but this size bar is around 115 calories (the original is a whopping 340). These are best kept refrigerated.
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ingredients

​BARS
  • 2 cups all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 cup salted butter, softened
  • 2/3 cup sugar
  • 2/3 cup brown sugar unpacked
  • 1/4 cup egg whites or 2 large egg whites
  • 1/4 cup unsweetened apple sauce
  • 2 teaspoons vanilla extract
  • 1/3 cup dried reduced-sugar cranberries, roughly chopped if you like smaller pieces
  • 1 cup good quality white chocolate chips (we like Ghirardelli)
FROSTING
  • 1/2 cup powdered sugar
  • 8 oz low fat cream cheese, softened to room temperature
  • 4 ounces white baking chocolate melted and divided
  • 1/2 tsp vanilla extract
  • 1/3 cup dried reduced-sugar cranberries roughly chopped

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directions

FOR THE BARS:
  1. Heat oven to 350F. Spray a 9x13 inch baking pan with nonstick spray.
  2. In a large bowl, stir together the flour, cinnamon, and baking soda. Set aside.
  3. In your stand mixer, beat the butter together with both types of sugar. Add in the egg whites, applesauce, and vanilla. Mix until fluffy and well combined.
  4. Add in the dry ingredients about one-third at a time, beating on low speed until almost incorporated. There may be a little flour visible.
  5. Using your mixer on low or by hand: fold in the dried cranberries and white chocolate chips until distributed.
  6. Spread the batter into the baking dish and smooth the top.
  7. Bake for 16-20 minutes or until a toothpick comes out clean. 
  8. Allow to cool completely before frosting (about an hour)
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FOR THE FROSTING:
  1. In your stand mixer in a clean bowl, beat together the cream cheese, powdered sugar, and vanilla. Add in half the melted white chocolate and beat until smooth. Fold in the cranberries, leaving some out to sprinkle.
  2. Once the bars are cool, frost liberally with the frosting and sprinkle with more cranberries. Drizzle with the remaining melted white chocolate (you might reheat slowly and add 1 teaspoon vegetable oil into the white chocolate to help it to be extra smooth and not crack when cut).
  3. Store in the fridge to allow the drizzled chocolate to set.
  4. Once set, cut into 15 bars and then cut diagonally to make triangles (like at Starbucks!). Serve cold.
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NUTRITIONServing: 1bar | Calories: 114kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 72mg | Potassium: 39mg | Fiber: 1g | Sugar: 14g | Vitamin A: 89IU | Calcium: 17mg | Iron: 1mg
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danish butter cookies

12/1/2019

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You know those cookies in the blue tins that pop up at grocery stores and pharmacies during the holidays? Maybe you've had them at your grandma's or in the office. We all love them. Well....they're not so hard to make at home. And the results are more tender, crumbly and can be slightly less sweet than those tinned cookies. There's really no comparison with homemade.

We piped our dough into circles using a large star tip and sprinkled the top with sugar for crunch and sparkle. But you can use a smaller start tip and pipe them as bars or use a cookie press for a variety of shapes. You can also dip any shape into melted white or regular chocolate and decorate with sprinkles to dress them up. Check the end of this post for tips and options.

This recipe, slightly adapted from one by @browneyedbaker, makes about 36 cookies. They freeze well and can be kept in a sealed container at room temperature for around a week. They travel well, too - you can even fill your own tin! 

VIDEO COMING SOON

ingredients

  • 1 cup unsalted butter (room temperature)
  •  1/2 cup granulated sugar
  •  1/4 teaspoon salt
  •  1-1/2 teaspoons vanilla extract
  •  1 egg (room temperature)
  •  2 cups all-purpose flour
  • granulated sugar (for sprinkling)
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instructions

  1. Heat oven to 350 degrees F. Line two standard baking sheets with parchment paper or silicone baking mats.
  2. In your stand mixer, fitted with SideSwipe or your flat beater, beat the softened butter and sugar on medium speed until combined and fluffy, 1 to 2 minutes.
  3. ​Add the salt, vanilla and egg, and beat until combined, about 1 minute.
  4. Reduce the mixer speed to low and slowly add the flour until mostly combined. Give a final few stirs with a rubber spatula to ensure the flour is totally incorporated (the dough will be quite thick).
  5. Transfer the dough to a decorating bag fitted with a large open star tip. Pipe the dough into 2-inch circles on the parchment paper or silicone baking mats. Sprinkle with sugar. TIP: This technique takes a little while and a little muscle to get the rhythm. If your first couple of tries look bad, just add the dough back into the decorating bag. Straight bars are a littler simpler, so if you're a beginning piper or have small children working with you, you may want to try straight shapes or using a cookie press.
  6. Bake, one pan at a time, until light golden brown, 15 to 17 minutes. Allow to cool completely before storing or serving.
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notes + variations


  • Use good-quality butter (we like Challenge and Kerrygold). Butter is the main flavor here, so if you can afford it, splurge.
  • You can substitute an equal amount of vanilla bean paste for the vanilla extract to give the cookies little flecks of vanilla.
  • Tips that will give you shapes like our photos include Wilton 1M and Ateco 827. 
  • If you're not an experienced piper or are working with kids, try a cookie press to create a variety of cookie shapes.
  • ​You can also make sandwich cookies with these, as they are firm but tender. We filled with melted chocolate for the photos below. You might also try Nutella or white chocolate. 
  • All shapes of these butter cookies look great dipped in chocolate and/or decorated with sprinkles. Plain is elegant, but sprinkles make them more fun!
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Chocolate swirl pumpkin bundt cake

11/25/2019

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We're going to end pumpkin season with this surprisingly simple - yet stunning - pumpkin bundt cake swirled with chocolate ribbons. Superfast in the mixer (and a SideSwipe beater, of course), but can be made with just a whisk or your hand mixer. 

The trickiest part is the layering. You'll be using 1/3 of the pumpkin cake mixture to combine with cocoa and cinnamon in a small bowl. Alternate pumpkin layers with thin chocolate-pumpkin layers and you get this! It really wowed the folks at a family dinner. Moist, pumpkiny and not overly spiced. Perfection.

The recipe is minimally adapted from a recipe from @zoebakes. We made half a cake for our small group (and to use some leftover pumpkin). Normally the cake will yield 10-12 healthy servings.

ingredients

Cake
  • 1 cup (240ml) vegetable oil
  • 1 cup (215g) sugar
  • 1 cup (235g) brown sugar
  • 3 eggs
  • 15-ounce (425g) canned or homemade roasted pumpkin puree
  • 3/4 cup (185g) sour cream (can sub in whole milk yogurt)
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups (295g) all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly grated nutmeg
  • 1/4 teaspoon all-spice (we didn't have so subbed with pumpkin pie spice)
  • 1/2 teaspoon ground ginger
Chocolate Layer
  • 2 Tablespoons (20g) dark or dutched cocoa
  • 1 teaspoon cinnamon
Optional Topping
  • 1/2 cup confectioners' sugar
  • 1 teaspoon pumpkin pie spice

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instructions

  1. Heat oven to 350F. Butter and flour a 10-cup bundt pan or spray with cooking spray with flour.
  2. In your stand mixer fitted with SideSwipe or your whisk attachment (or use hand mixer), whip oil, brown sugar and eggs together until the are well combined. 
  3. Add pumpkin puree, vanilla and sour cream to the bowl and mix on medium speed until ingredients are fully incorporated.
  4. In a separate bowl, whisk together flour, baking soda, salt and spices.
  5. Add the dry ingredients to the mixer bowl and beat on low until moist, then medium speed just until smooth.
  6. Pour 1/3 of the batter into a separate bowl and stir in the cocoa powder and cinnamon.
  7. Pour about 1/3 of the pumpkin batter into the prepared bundt pan. Pour or spoon in 1/3 of the chocolate batter over the pumpkin batter. The chocolate layer will be quite thin. Continue layering with the pumpkin then chocolate batter in two more additions for a total of 6 layers. (We accidentally did 7 because we didn't read the recipe very carefully)
  8. Bake for about 1 hour 10 minutes or until a tester comes out with a moist crumb. Because bundt pan cooking time varies quite a bit, start checking your cake at about 50 minutes.
  9. Allow the cake to cool in the pan for 15 minutes, then turn out onto a cooling rack or serving dish to cool completely. Once cool, you can sprinkle with powdered sugar or with the optional sugar and spice topping listed above.

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