2 Indulgent Recipes for Your Stand Mixer
There's not much that your Sunbeam® Mixmaster® Stand Mixer can't do. From mashing potatoes to mixing cookie dough to blending cake mixes, the stand mixer makes all of your cooking and baking much easier. With a 350-watt motor, ultimate comfort grip, 12 speed variations and the Burst of Power® button, you won't feel as though you're doing any work at all. Spend your next weekend afternoon using your mixer to whip up one of these tasty recipes.
Creamy Mashed Potatoes
Mashed potatoes are a timeless side dish that makes a great addition to a steak or chicken dinner any night of the week. Take the burden off your arms and shoulders by using your favorite stand mixer for these deliciously satisfying potatoes.
- 3 pounds Yukon Gold or Russet Burbank potatoes
- 2 3/4 sticks unsalted butter
- 2/3 cup heavy cream
- 5 scallions, thinly sliced.
- Peel potatoes and cut them into large cubes, about 2 inches thick.
- Bring a large pot with heavily salted water over medium heat and add chopped potatoes.
- Bring to a slow boil.
- While potatoes are cooking, slice butter into small pieces.
- Once potatoes are tender, drain them and return them to the pan so they can dry out.
- Once dried, bring potatoes to the bowl of a stand mixer.
- Turn the device to a low setting and mix while slowly adding in butter and cream until potatoes are smooth.
- Stir in scallions, season with salt and pepper and serve warm.
Rich Chocolate Cake
For one of the most decadent chocolate cakes - with an even richer and more savory buttercream frosting - you'll ever indulge in, take out your stand mixer and give this recipe a whirl.
Ingredients for the cake:
- Butter, for greasing
- 1 3/4 cups all-purpose flour, and more for pans
- 2 cups sugar
- 3/4 cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee.
- Preheat your over to 350 degrees and then butter and flour two 8-inch by 2-inch round cake pans.
- In the bowl of your stand mixer, sift the flour, sugar, cocoa, baking soda, baking powder and salt. Mix on a low speed until well combined.
- In another bowl, bring together the buttermilk, oil, eggs and vanilla. Slowly add this wet mixture to the bowl of your stand mixer.
- Then add the coffee and stir to combine. Pour the batter into the cake pans and bake for 35 to 40 minutes.
- Allow cakes to cool completely before frosting.
Ingredients for chocolate buttercream frosting:
- 6 ounces semisweet chocolate
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 1 extra-large egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sifted confectioners' sugar
- 1 tablespoon instant coffee powder.
- After chopping the chocolate, place it in a heat-proof bowl on top of a pan of simmering water. Continue to stir until all of the chocolate is melted and then set it aside to cool.
- Bring the butter in the bowl of your stand mixture and blend until it's light yellow and fluffy.
- Next, add vanilla and egg yolk and beat for 3 minutes. Slowly add the confectioners' sugar with the mixer on low, until mixture is smooth and creamy.
- After dissolving the coffee powder in 2 teaspoons of the hottest tap water, add that and the chocolate mixture until blended.
- Spread the buttermilk frosting over one layer of the cake. Then add the second layer onto that and frost the entire cake. Enjoy!