Chocolates on Valentine’s you can’t go wrong. This is a simple cute idea for those that forget till its almost to late. These brownies are easy to make with ingredients you’re almost sure to have in your pantry. The rest is just easy Valentine’s touches to make it look like you remembered yesterday.
Equipment: small bowl with single whisk
Quantity: 1 – 9″ round and 1 – 8 x 8 is what I used.
Bake at 350 degrees till toothpick inserted comes out clean.
- 1/3 cup cocoa
- 1 1/3 cup flour
- 2 tsp salt
- 2 tsp vanilla
- 1 cup butter
- 4 eggs
- 2 sugar
- 2 coconut
Cream together eggs, sugar and butter. Add vanilla and salt. Mix again then add the flour and cocoa. Mix till well blended and blend in cocoa. Now by well greasing and the flouting a spring form pan when it bakes the cake will rise and then fall in the middle allowing it o be filled as the round cake shows. For the single desserts just bake in a greased pan and will settle right across the pan.
- 1 cup whipping cream 1/2 cup icing sugar. 1 tsp almond extract
- 1 cup berries of choice that have been soaked in 1/4 cup cherry liqueur for half hour
Cake Assembly: With a fork poke holes into to of cooled round cake that has been removed from pan. Drain the berries. Take the reserved juice and slowly pour juice over brownies so it soaks in. Place whipped cream over. If like cut a heart from the other cake and set in. Place the booze berries around the heart and GARNISH the heart with the last bit of whipped cream and a few berries.
Individual Dessert Assembly: cut up remaining cake into small pieces. Place a scoop of ice cream in dish top with about 4 or 5 cubes of the brownies, some cherry pie filling, do it again and then top with a bit of white chocolate. To make the hearts…melt a bit of sugar in sauce pan and with a spoon drizzle into a heart shape and let cool. Stick on top. VIOLA !!
A couple quick easy ideas that take no time but look special… I love this brownie recipe got way back in elementary school when we made recipe book for our parents and still my go to brownie recipe. Most times just simple make in 8 x 13. Cut when warm and dust with icing sugar. Thanks to schooldays class mate Mark Prokosch for the recipe.
Have wanted to try making cannelloni for awhile and finally did today. It was good but oh so rich. I doubled the recipes here using some and have cut the rest into the size I need, froze between layers of parchment paper to fill and make another day.
This is a great example of the small batch of dough you can make with the roller and scraper. Turned out beautiful, nice smooth ball with only a 3 cups of dough.
Attachments: Stainless bowl with roller and scraper
Plastic bowl with single whips.
Lasagna pasta attachment
Quantity: 6 servings
Preheat oven to 350 degrees
Ingredients for pasta:
- 2/3 cup of flour (all purpose or semolina)
- 1 large egg
This is a really small batch of dough so I actually doubled it and ended up with 14 cannelloni size sheets left 8 to freeze and stuff for another meal.
Knead this together till starts to get shiny, about 6 minutes. Remove from bowl and shape into ball. Cover with plastic and allow to sit for about 15 minutes. After this time take half the dough and stretch into rough rectangle. Hold edge over pasta roller and slowly allow tip in between the rollers. When doing this have your space setting on the rollers as wide and they go. Roll through, fold and roll through again. Put the rollers a notch closer together and doe the same thing again. Put a notch closer and do again till you have the thickness you desire.
While the pasta is resting for the 15 minutes prepare the filling and sauce.
- 3 cups loose spinach washed, drained and chopped
- 1 2/3 cup ricotta cheese
- 2 cups Parmigiaino Reggiano grated cheese (reserve 1/2 cup for later)
- salt and pepper to taste
- 1 pinch nutmeg
- 1 large egg
- tbsp olive oil
Saute the spinach in a bit of olive oil till wilted. Place all the filling ingredients into the bowl and mix gently, set aside while you make the sauce.
- 2 cups hot milk
- 4 tbsp butter
- 1/3 cup flour
- 1 pinch salt
- 1 pinch nutmeg
Melt the butter in the pan you just sauted the spinach. Once melted add the flour, whisking constantly till it is all blended and a bit lumpy. SLOWLY add the milk a bit at a time whisking constantly to prevent it from lumping. Add the salt and nutmeg. Place 1/2 of this sauce in the bottom of a small greased casserole dish.
Now to assemble your dish. Cut your lasagna strip into 8 pieces. Onto each piece add a heaping tablespoon of filling and roll up. Place seam side down onto the sauce in casserole dish. Once all are placed in dish top with the other half of the sauce and the saved cheese. Place in a preheated 350 degree oven for about 20 minutes then turn on broiler and allow to bake another 5 minutes till started to brown.
A friend brought these over for coffee Thanksgiving weekend and finally got a chance to make them myself. So easy, really good but as with many muffins I think muffin is just a healthy way to say big fat cookie. As the picture shows this makes a large batch. Enjoy any time of the year but extra nice around Thanksgiving and Christmas.
KoMo Grain Mill:
Ankarsrum Mixer with plastic bowl and cookie whips
Makes: 3 dozen small and 18 large
- 4 eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 2 cups sugar
- 2 cups pumpkin pie filling (not pumpkin puree)
- 2 ripe bananas
- 3 tsp pumpkin pie spice
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups whole wheat flour
- 1 cup white flour
Mix together the wet ingredients and sugar. Add the flour and other dry ingredients. Blend together just till everything is wet. Prepare muffin tins by lightly spraying, I prefer not using liners but choice is yours. Preheat oven to 350 degrees and bake small for about 13 minutes and large for about 20 or till golden and toothpick inserted comes out clean. Enjoy!
Oh so good…. I came across this recipe when looking for a cheese cake recipe awhile ago and knew I had to make it for a couple friends that love Amarula, hope they like cheese cake too!
This is best made the day before serving to allow it to set completely. The original recipe is from www.geniuskitchen.com you can find it and many great recipes there.
You will see in the photos I have a larger quantity in the mixer bowl as I doubled the batch. Got a 10″, 8″ and 4″ from double batch of filling.
Equipment: Ankarsrum Mixer with Plastic bowl and single whips
Quantity: 1 10″ Round cake
Preheat oven to 350 degrees
- 1 cup graham crumbs
- 4 oz melted butter
- 2 tbsp sugar
Mix these together on low speed and press firmly into a well greased spring form pan. I greased and then lined the pan as I want to be able to remove it to place on another plate for sharing. Bake for about 8 minutes in a 350 degree oven
- 2 – 8 ounce packages cream cheese (softened)
- 8 ounces mascarpone cheese
- 1 cup sugar
- 4 eggs
- 1/4 cup Amarula cream
- 3 tsp vanilla
- 4 tbsp caramel ice cream topping
Place the softened cheeses into your clear bowl and whip till any lumps removed. Add the sugar and then eggs one at a time. Once nice and smooth add the Amarula Cream Liquor and vanilla. Pour the filling into the cooled crust. Now drop by tbsp the topping onto the filling and with the back of a spoon gently swirl into the filling.
Wrap the bottom and sides of the pan in aluminum foil and put into a water bath (Pan of hot water that goes up the sides of your cake pan about 1 1/2 inches). Bake at 350 degrees for about 1 hr and 15 minutes or until the middle is set and cake is dark golden on top.
Remove to counter and let cool, place in fridge another 2 – 3 hrs till completely set, best overnight. Serve with chocolate sauce, fresh berries or however you like. My favourite Cheese cake topping is just a slight drizzle of Raspberry Chocolate Sauce.
Just a bit of advise…. I posted this recipe yesterday before trying. I found the crust got a little soggy so think I will bake longer next time as with a water bath it doesn’t crisp at all while baking.
With that I want to wish everyone a Merry Christmas and a Wonderful New Year. Enjoy the holidays, I will be back with a new recipe mid-January. We are closed Dec 22 – Jan 1, reopening Jan 2nd.
This was called Best Ever Rye Bread years ago when I was first given the recipes now I also often make a dark rye which I usually make thus the name change….Love them both but this one is great for everything with the milder flavor. The base for our French Toast this Christmas! For the stronger flavor and a heavier Rye option try our Black Russian Rye Bread recipe.
Accessories: Stainless bowl with roller and scraper
Makes 4 2 lb loaves
- 4 cups warm water
- 1/3 cup sugar
- 1/2 cup cooking oil
- 3 tbsp molasses
- 2 tbsp vinegar
- 2 tsp salt
- 4 eggs
- 3 cups dark rye flour
- 7 – 8 cups white flour (or sifted fresh milled flour)
- 1 1/2 tbsp instant yeast
- caraway seeds (optional)
Mix together the water, sugar, oil, molasses, vinegar and salt. Once well blended add the eggs. Once you have that all mixed well add the Rye flour add the yeast. Once the yeast is blended in add caroway seeds if desired and the remaining flour to get a medium firm but yet sticky dough. Do not add to much flour, it should hold its shape and and the wall but still be a bit sticky on roller when you pull the roller away from the side. Turn speed to about 4 or 5 oclock and allow to knead for about 8 – 10 minutes. As always you will start with roller almost against the wall of the bowl but move inwards about an inch to knead. Once done kneading cover the dough and let rise till double in bulk. remove from bowl, divide into loaves and shape either round or oblong to suit you. Allow to rise till double. Slash and immediately place in a 400 degree oven and bake till done. I have also made this in bread pans if preferred, will need to bake longer then. I will let mine get to 205 degrees. Personally I love caraway and don’t think its rye bread unless you add them. I use about 1 1/2 tbsp for this batch.
Around here if we are home.. Friday is Pizza night, everything from Frozen Grocery store to Take out to Fresh. With your Ankarsrum Mixer and the Vegetable Slicer attachment even your topping can be ready in no time. A few minutes everything was sliced and cheese grated except some ham that I decided to add in the end.
Ankarsrum Mixer – Stainless Bowl and Scraper
- Vegetable Slicer Attachment
Crust makes enough for 2 – 14 inch Pizzas
Time: Mix crust at least 8 hrs ahead of time
Preheat oven with Stone in to 475 degrees before baking
For the crust:
- 1 1/2 cup hot water
- 1/2 can beer
- 1/2 cup sour dough starter
- 2 tsp salt
- 1/4 cup vegetable oil
- fresh ground flour approx 5 cups
For pizza I usually have dough a bit firmer than for bread so flour will vary depending in the thickness of your starter. Just a touch sticky. Mix together the ingredients and knead on low for about 4 minutes. Place in a bowl and cover. Place in fridge till double in bulk at last 5 – 6 hrs to let that sourdough flavor come out.
For toppings..use your imagination. This one was quite simple. Here is where your vegetable slicer is just amazing. In less than 3 minutes I had everything sliced. With the slicer I did the pepperoni, make sure it is a skinny stick so it fits in your shoot, or cut to fit, then I placed green onion and some olives below the peppers as you see in the picture. Works great as peppers push small things down and through. For the cheese I switched to the medium grater blade and again in no time all the cheese we needed. If you notice a bit of ham. I had a bit of leftover ham in the fridge so sliced a few pieces off and added this as well. Made a sauce of some tomatoes, herbs and spices simmered and boiled down for about 45 minutes or simply add your favourite store bought sauce.
- Assembly: Remove the dough from the fridge (I only made one so placed half the dough in a small container and froze for another day, not quite as nice and will need to thaw in fridge for at least a day but still better than store bought). Place your dough on a sheet of parchment paper and roll out. Now this is where you have 2 choices, either assemble it on the parchment and slide onto your stone or do like I did and have everything from your sauce to toppings ready to go and open oven, quickly slide the rack with stone out most of the way and working quickly flip the dough onto the stone, pour on sauce then ham, pepperoni, olives, onions and then the cheese. Slide back into oven and bake till edges are crispy. I like doing this as you can see by having that oven door open for a minute it makes the top element come on to reheat the oven resulting in a nicely browned top. Now time to Enjoy!
Ankarsrum Assistent Original has recently won the Prestigious Plus X Award. This award is for the leading edge in Quality and Innovation. Winning in the following 4 categories: High Quality, Design, Ease of Use and Functionality. It’s a great time to purchase an award winning mixer. You can purchase at various retailers and on-line across Canada, check locations on our Store Locator Tab at www.jalyns.ca or for the bargain hunter we now have a list of refurbished units available by clicking the tab at the top of this page, most of these are new or almost new. Save 10% on the refurbished price shown till end of Nov.
Waiting for a new recipe….. Home.Made. fresh pizza coming up this weekend.
This bread recipe has got to have the longest name but the shortest life as I ate half a loaf the first day! Two new favorites came from this bread…my favorite way to eat Mashed Potatoes and without a doubt my favorite bread ever!!! There is absolutely no comparison in taste when using fresh flaked oats,that fresh flaking releases a nuttiness that can’t be found when buying stuff store bought stuff that was flaked months ago. Fresh flaked is only way to have porridge in the morning!
Thanks to Ian Sandmans Blog at www.mookielovesbread.files.wordpress.com for this recipe. I modified but please follow the link above for this and so many other great recipes.
Ankarsrum Mixer -stainless bowl with Roller & scraper
- plastic bowl with cookie whips
- Ankarsrum Assistent Flaker attachment
- also grain mill attachment if you have it.
- kitchen scale as recipe is in grams
Makes 1 large loaf: (I doubled batch then free formed one and used a large loaf tin for the other).
Takes about 22 – 36 hrs total time
- 50 g hulled oats
- 20 g barley berries
- 30 g rye berries
- 38 g wheat bran
- 362 g hot water
- 160 g warm water
- 56 g sourdough starter (or use 1 1/2 tsp yeast)
- 175 g White flour
- 48 g Spelt flour
- 416 g warm water
- 22 g salt
- 25 g Olive Oil
- 226 g cream cheese (softened)
- 130 g mashed potatoes (with skins)
- 100 g Spelt flour
- 315 g White flour
- 200 g Whole wheat flour (fresh is best)
With the Flaker attachment for your Ankarsrum Flake the Oats and Barley. The rye you want to mill so it is like grits (chopped) or use a spice grinder to coarsely grind if don’t have a mill. Take ingredients #1 – 5 and put together in a bowl 4 – 6 hrs or overnight or if prefer cook this together like porridge and cool completely before adding to dough.
Make a Levain with ingredients #6 – 9. Mix this together in the plastic bowl till well blended. Let this sit aside on counter for at least 4 – 6 hrs or overnight.
Final Mix Place # 10 – 12 in your Stainless Bowl, add the #13 the cream cheese and blend, then the porridge you made ahead. Now add your Levain and #14 potatoes these can be room temperature or even heat a bit if were stored in fridge since making to ensure they will not stay clumpy. Lastly add the remaining flours #15 – 17 mix on low till well blended and then turn up dial to about 4 o’clock and knead for about 6-8 minutes. Remove dough from bowl and put in covered dish in fridge for 12 – 24 hrs. Remove from fridge allow to warm on counter for about 2 hrs. Place in pan or proofing basket. Allow to rise for about 1 1/2 hrs, will only rise about 1/3 of final size.
Preheat oven to 550 degrees, if baking a free form loaf put your baking pan or stone in the oven to heat as well. Also put in a shallow pan on bottom of oven for steaming. Once oven is hot place loaf in oven or with free formed loaf, flip with a transfer board or I just use an inverted cookie sheet with parchment paper and quickly flipped it, allow the dough a few moments to release and carefully remove proofing pan, score bread if like. Slide complete with the parchemnt onto your baking stone, add 1 cup of water to your steam pan and shut oven as quickly as you can. Turn oven down to 450 after 5 minute. Bake 30 minutes and rotate loaf and slide out the parchment to ensure even baking. Bake another 15 minutes or till internal temperature reaches 205 degrees or seems done. I have really found over the last year or so when making more specialty breads the use of a thermometer is essential to getting the correct doneness. As tempting as it is to cut into that loaf shortly after removing from oven allow at least 2 hrs before cutting. Then enjoy.
Please note, these are baking methods that work for me, I am not a baker/bread maker by any means. I am mainly showing you the wonderful ways to enjoy your Ankarsrum and the recipes are just for example of the ways to use the mixer.