WonderMix- Not Your Mama’s Cornbread

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Cornbread is the absolute PERFECT comfort food!

And believe me when I say that this is THE BEST cornbread i’ve ever tasted.

Like hands down.

No even kidding. 

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MY REVIEW:

 This recipe is the ultimate combination of using the WonderMill AND the WonderMix. I made the cornmeal so easy- I just threw some popcorn kernels in the WonderMill, easy as pie.

The rest of the process was just as easy. I put the wire whips on, put all the ingredients in the WonderMix bowl, and mixed! The wire whips handled this batter very well. I was impressed, yet again, with their mixing capability. They handle thick batters and light cookie doughs like a champ. If the batters ever start to get too thick or if it sounds like the whips are starting to strain, I just turn up the speed a notch and they are good to go!

Impressive :)

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WonderMix- Not Your Mama's Cornbread
 
Ingredients
  • 1 c. butter (softened)
  • ½ c. cheddar cheese (grated)
  • 1 c. sugar
  • 1 c. flour
  • 4 eggs
  • 1 c. cornmeal (fresh ground tastes better!)
  • 4 oz. can diced green chilies
  • 4 tsp. baking powder
  • 1 can creamed corn
  • ¼ tsp. salt
  • ½ c. Monterey jack cheese (grated)
Instructions
  1. Using wire whips, cream together butter, sugar and eggs in the WonderMix.
  2. Add remaining ingredients. Mix gently.
  3. Pour into an 8x12x2 baking dish.
  4. Preheat oven to 350 degrees but bake at 300 degrees for approximately 1 hour.

 

Posted in Breads, Grain Mills, Grains, Wondermill, WonderMix, WonderMix- Appetizers and Side Dishes, WonderMix- Breads | Leave a comment

WonderMix- One Minute Wonder Mousse

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Okay seriously, if you want to look like a super professional cook (with literally ZERO skills) then make this chocolate mousse recipe.

It is uh-mayyyy-zing!!

Like, I’ve never made mousse before (because it sounded too fancy and I thought only fancy people could make it).

But believe me when I say that a 3-year old could make this stuff…

(okay, maybe that’s a slight exaggeration)…

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MY REVIEW:

As far as I’m concerned, this chocolate “wonder” mousse was the perfect consistency of fluffy AND creamy. I attribute the perfect consistency all to the WonderMix. I mean, admit it, it’s pretty impressive for a mixer to be able to whip up a mousse in literally one minute. I used the wire whips for the mousse and the whipped cream. I used the food processor attachment to grate the chocolate.  The wire whips were awesome (with a very consistent and even whipping action). The food processor worked way better than I thought it would with grating chocolate. Using it will definitely be my new plan of attack for grating chocolate for fancy desserts!

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WonderMix- One Minute Wonder Mousse
 
Ingredients
  • 2 small boxes of instant pudding (flavor of your choice)
  • 3 cups milk (2% or whole)
  • 2 cups Cool Whip
Instructions
  1. Put milk and pudding in the WonderMix. Using the wire whips, beat the pudding mixture for one minute.
  2. Gently pulse in the Cool Whip, just until mixed.
  3. Garnish with homemade whipped cream (recipe below) and shaved chocolate (shaved in WonderMix Food Processor attachment).

WonderMix- Whipped Cream
 
Ingredients
  • Heavy whipping cream
  • Pure Mexican Vanilla
  • Sugar
Instructions
  1. Put desired amounts of each item in the WonderMix. Using the wire whips, whip mixture until it turns to whipped cream.

 

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WonderMix- Chef Brad’s Gluten Free Rice Bread

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If there is one thing I’ve gathered about gluten-free food, it is this: it’s EXPENSIVE. I mean, I totally understand that some people don’t have any other choice than to eat gluten-free…(I have a few friends who are in that boat). But I have such a hard time with the over-pricing on fairly normal things (like a loaf of bread).

So, I was super stoked to try this recipe! There are THREE main things that I discovered about this rice bread:

1. It’s pretty cheap to make.

2. It’s really easy to make.

3. It’s very tasty.

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MY REVIEW:

This is a great recipe for individuals who are looking to bake gluten-free. It was especially easy with the WonderMill and the WonderMix. I ground my rice in the WonderMill (which took about 2 minutes). Then I mixed everything together in the WonderMix (using the dough hook and dough divider). Although this is a batter bread, it is a very THICK batter, so I would recommend always using the dough hook. (I have found that the cookie whips and french whips are really only made to handle light-weight recipes).

After making this recipe, I was reminded of one of my more favorite features of the WonderMix. This feature is the hollow drive column on the bowl…it is so easy to clean! [I love my Bosch, but whenever I make bread, I get dough stuck down inside the column and it is very hard to clean it out!] The WonderMix is great, because the column of the bowl is hollow and very easy to reach with a scrub brush.

So maybe it’s a bit trivial, but I’ll admit it…I’m a low maintenance girl and I love low maintenance cleaning :)

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WonderMix- Chef Brad's Gluten Free Rice Bread
 
Ingredients
  • 6 ½ c. rice flour
  • 5 tsp. xanthum gum
  • 3 tsp. salt
  • 1 c. dry milk powder
  • 6 Tbl. Sugar
  • 6 eggs
  • ½ c. canola oil
  • 3 ½ c. water
  • 2 tsp. cider vinegar
  • 4 ½ tsp. SAF yeast
Instructions
  1. Preheat oven to 400 degrees.
  2. Grind 5-6 c. rice in the WonderMill Grain Mill. Set aside.
  3. Combine ingredients in WonderMix bowl, using dough hook and dough divider (use only half the flour with yeast on top).
  4. Begin mixing, adding flour until dough cleans sides of bowl. Knead for 6 minutes (dough will be like a thick batter).
  5. Divide into 3 loaves and let rise in loaf pans, sprayed with nonstick pan spray, until doubled in size.
  6. After placing bread in oven, drop temperature to 325 degrees.
  7. Bake 20-25 minutes or until internal bread temperature reaches 180 degrees.

 

Posted in Breads, Grain Mills, Grains, Healthy Living, Wondermill, WonderMix, WonderMix- Breads, WonderMix- Gluten Free Recipes | Leave a comment

WonderMix- World’s Best Sugar Cookies

2014-09-10_0027Okay, so I’m a total sucker for sugar cookies and I’m not lying, these are LITERALLY the best sugar cookies I have ever tasted…ever……in the history of ever.

(Maybe it has something to do with the 4 CUBES of butter that are in the recipe??)

This is definitely not a cookie for the faint of heart. After I made them, my sister figured out the calories on these little guys: 250 calories a pop!

But I’m not kidding you, they are sooo worth the calories.

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WonderMix- World's Best Sugar Cookies
 
Ingredients
  • 1 and ⅓ c. butter (softened)
  • 2 eggs
  • 1 and ⅓ c. sugar
  • 1 ½ tsp. vanilla
  • 4c. flour
  • ⅔ tsp. baking soda
Instructions
  1. Put butter, eggs, sugar, baking soda and vanilla in the WonderMix. Cream together, using the cookie whips. Add the flour, one cup at a time, until dough forms.
  2. Divide into 2 balls. Roll into logs about the size of a paper towel roll (1.5 inches in diameter). Wrap each log in wax paper or saran wrap and refrigerate for about an hour.
  3. Slice into ½ inch thick slices.
  4. Bake at 350 degrees for 11-12 minutes.
  5. Frost cookies when cool (frosting recipe below).

WonderMix- World's Best Sugar Cookie Frosting
 
Ingredients
  • 1 cube butter (softened)
  • 4 oz. cream cheese
  • 6-7 c. powdered sugar
  • Dash of salt
  • ½ can evaporated milk
  • 1 tsp. almond flavoring
  • 1 tsp. coconut flavoring
Instructions
  1. Put all ingredients in the WonderMix. Using the wire whips, mix frosting until smooth.

 

MY REVIEW:

This is a very heavy cookie dough, so I only used the wire cookie whips at the very beginning. I creamed the liquids and then I switched out the cookie whips for the dough hook and dough divider. I have continued to realize that this is a good rule of thumb for making any heavy cookie doughs in the WonderMix. The cookie whips do just fine on a single batch of soft cookie dough, but any thick/heavy doughs or double/triple batches will definitely require the dough hook.

The french whips did a great job mixing up the cream cheese frosting. The biggest thing with the WonderMix french whips (or the wire/french whips on ANY kitchen mixer, for that matter) is that you make sure all of your ingredients have been softened prior to mixing. As long as you do this, I don’t think you’ll ever have a problem with the whips bending or breaking.

I dare you to make these cookies. You’ll be thanking me for the rest of your life :)

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WonderMix- Grandmother Huntsman’s Coleslaw

I’ve always thought of coleslaw as one of those side dishes that you put on the plate just to fill up space. Not something that people actually like to eat. But then I tried this recipe and 3 bowls later, I decided that coleslaw can definitely be more than just a “space filler”.

MY REVIEW:

I used the coarse drum of the WonderMix food processor attachment to grate the cabbage for the coleslaw. It came out exactly like the grated cabbage/coleslaw mix you would find bagged, at the store. I am continually pleased with how easy the food processor is to put together. I’m also pleased with how quickly you can process things, especially in large quantities. Not to mention, it’s way cheaper to buy a head of cabbage and take 2 minutes to grate it up than to buy a bag of pre-grated slaw mix!

Come on guys, every penny counts…that’s how you become a billionaire ;)

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WonderMix- Grandmother Huntsman's Coleslaw
 
Ingredients
  • 1 head of cabbage
  • 1 ½ tsp. mustard
  • 1 Tbl. sugar
  • 1 Tbl. cider vinegar
  • ¾ tsp. salt
  • 6 Tbl. milk
  • 1 c. mayonnaise
  • ¼ onion (grated)
Instructions
  1. Using the coarse drum of the food processor attachment, grate the entire head of cabbage. Set aside.
  2. Whisk remaining ingredients together into a sauce consistency.
  3. Pour sauce over cabbage and stir until well coated.
  4. Chill and serve with raw peanuts on top.

 

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WonderMix- Almond Flour Pumpkin Bread

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When it comes to cooking and baking, I’m kind of a homebody (meaning that I don’t usually stray too far from your basic, normal, tried and true recipes). So trying this recipe made me stretch a little bit out of my comfort zone!

I have never made anything with almond flour. I’ve heard a lot of people talk about it, especially in the gluten-free community. But, to be honest, I never thought it would work very well as a white flour substitute, because almonds have a slight oil content, so I figured that almond flour would end up being too dense and oily.

I was pleasantly surprised with the outcome of this bread. It tasted amazing and the texture was actually very similar to other holiday/batter breads that I have made.

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MY REVIEW:

So this recipe called for almond “flour” and the instructions said to use the universal grating drum of the food processor attachment to make the flour.  I have only ever used my WonderMill to make flour, so using the food processor to make flour was something new to me. It worked fairly well with the almonds. It was a little more coarse than I would normally like, but it worked fine for this type of bread. I definitely wouldn’t try to do a bread flour with the food processor, because it wouldn’t do a fine enough grind. However,  I am curious to try the grain mill attachment to do wheat flour.

Overall, for this type of recipe, the food processor worked great. The WonderMix also did a great job mixing the batter. I used the wire french whips and the batter mixed up in about 2 minutes. My only recommendation, with this particular recipe, would be to double or triple it, because it only makes (1) mini loaf pan…which is definitely not enough for sweet tooths like myself ;)

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WonderMix- Almond Flour Pumpkin Bread
 
Ingredients
  • 1 c. blanched almond flour
  • ¼ tsp. salt
  • ½ tsp. baking soda
  • 1 Tbl. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. cloves
  • ½ c. canned pumpkin
  • 3 Tbl. sugar
  • 3 large eggs
Instructions
  1. Using the universal drum of the WonderMix Food Processor attachment, grate 1 c. of blanched almonds. Set aside.
  2. Using the wire whips, combine almond flour, salt, baking soda and spices in the WonderMix.
  3. Add pumpkin, sugar and eggs and pulse for 2 minutes.
  4. Scoop batter into a mini loaf pan.
  5. Bake at 350 degrees for 35-45 minutes (or until inserted toothpick comes out clean).
  6. Cool and serve.
  7. Yields one small loaf.

 

Posted in Breads, Desserts, Healthy Living, WonderMix, WonderMix- Breads, WonderMix- Desserts, WonderMix- Gluten Free Recipes | Leave a comment

WonderMix- Catharina’s Pear Jello Salad

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I love pears.

They bring back so many memories for me, because we had a pear tree in the backyard of my childhood home. It wasn’t very big and it didn’t produce much fruit, but, to my little 6 year old self, it was such a magical thing. There was something so cool about  playing out in the backyard and being able to pull a pear off the tree and then climb up into the tree house and eat my winnings!

So this recipe made me a little nostalgic…to say the least :)

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MY REVIEW:

This was a fun (and different) kind of recipe to make using the WonderMix blender. The main thing the blender was needed for was to blend the pears and cream cheese together. In the past I have used a hand blender for blending something simple like this. The WonderMix blender worked MUCH better than a hand blender. For one, it kept everything contained inside the bowl and I didn’t have stuff flipping out all over the place! I also think it blended more quickly and thoroughly than the hand blender. The only improvement that I could think of adding to the WonderMix blender (for a recipe like this) would be some sort of push stick to use during the blending process. However, it’s definitely not a deal breaker to not have one.

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WonderMix- Catharina's Pear Jello Salad
 
Ingredients
  • 1 (28 oz) can pears with heavy syrup
  • 1 (8 oz) package cream cheese
  • 1 large lime jello (or other flavor jello)
  • 1 (12 oz) cool whip thawed
  • 10 ice cubes
  • ¾ c. cold water
Instructions
  1. Drain pears, save juice.
  2. Add juice plus water to equal 2 cups liquid. Bring liquid to boil. Add jello to liquid. Mix until dissolved. Add 10 ice cubes and ¾ cup cold water. Put in fridge.
  3. Blend pears and cream cheese in WonderMix blender. Once jello begins to set, whisk into pear/cream cheese mixture until well incorporated. Mix in thawed cool whip until smooth.
  4. Place in 9x13 pan or any sized bowl (or combination of bowls) or molds. Let set in fridge.

 

Posted in Desserts, Salads, WonderMix- Appetizers and Side Dishes, WonderMix- Desserts | Leave a comment

WonderMix- Gluten Free Brazilian Cheese Bread

2014-09-11_0012This recipe was fun to make in the WonderMix because I got to use more than just the mixer! It calls for grated Monterey Jack cheese, so I pulled out the WonderMix Food Processor attachment and tried it out for the first time.

MY REVIEW:

I was super impressed with how easy it was to set up and how well it worked for grating cheese. The Food Processor attachment is an optional attachment (it doesn’t come with the mixer). But if you are like me, and you get tired just thinking about grating a whole brick of cheese by hand, then I would totally recommend getting this attachment. The whole setup is 3 simple pieces (well, 4 including the pusher stick). It also comes with three interchangeable drums, depending on the texture you are wanting.

For being gluten-free, this recipe is actually super tasty! It honestly tastes completely normal and you would never even know it was gluten-free.

I’ll say this: I’ve never felt more Brazilian than I did while making (and eating) these cheese balls.

ADEUS!!

(that’s goodbye, in Portuguese) :)

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WonderMix- Gluten Free Brazilian Cheese Bread
 
Ingredients
  • 2 c. tapioca pearls (to grind into 2 c. flour)
  • 2 eggs
  • 1 cube butter
  • 2 c. cotija cheese, crumbled
  • 4 c. Monterey Jack cheese, grated
  • 1 Tbl. sugar
  • 1 pinch salt
Instructions
  1. Place small grain attachment into WonderMill. Turn setting to pastry/fine and turn on the mill. Pour tapioca pears into the hopper of the WonderMill. Once all of the pearls have gone down through the holes on the small grain attachment, turn off the machine.
  2. Place 2 c. tapioca flour and remaining ingredients together in the WonderMix. Mix everything together using the dough divider and dough hook. Dough will be pretty crumbly.
  3. Form dough into balls. Place on cookie sheet lined with a baking mat or tin foil.
  4. Place in oven (not preheated). Turn oven on to 350 degrees for 10 minutes and then turn to broil for 5 minutes (or until just lightly brown on the tops).
  5. **You can store the dough for a week in the fridge- just wrap in saran wrap and cover with a damp cloth. It will be a little stiff when you take it out of the fridge to cook, but it will soften as you work it in your hands for a few minutes.

I wouldn’t be an honest person if I didn’t show you at least a few mess-ups, right?

Yep, definitely left those suckers in the oven a bit long, haha!
brazilian cheese bread 5

Posted in Breads, Grain Mills, WonderMix, WonderMix- Appetizers and Side Dishes, WonderMix- Gluten Free Recipes | Leave a comment

WonderMix- Parmesan Pesto Pasta

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Well I have never actually made noodles from scratch before.

The closest I’ve ever come is when I watched my mother-in-law make those thick homemade egg noodles for her awesome chicken noodle soup.

So…I was really excited to try this recipe and to feel like a domestic kitchen goddess (call me dramatic, I don’t care :))

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MY REVIEW:

This was the first time that I have ever used any kind of pasta maker and let me say that the WonderMix Pasta Attachment is FABULOUS! I had no idea that noodles could be so easy to make!  I mixed the dough in the WonderMix bowl, using the dough hook and dough divider. Then I switched out the bowl for the pasta attachment and quickly hand molded a couple balls of dough. From there, it was a super quick process of pushing the dough through the pasta attachment, cutting off the noodles and throwing them in a pot of boiling water. I was really impressed with how quickly and evenly the noodles came out. They are a little thicker than your average spaghetti noodle, but not too thick. The attachment is also very easy to clean. It comes apart quickly and all the pieces can be hand washed

I will definitely be using this attachment for my future domestic endeavors!

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WonderMix- Parmesan Pesto Pasta
 
Ingredients
  • 3 c. durum flour
  • 10 Tbl. pesto
  • 2 large eggs
  • ½ c. milk
  • 1 tsp. salt
  • ¼ c. butter
  • ½ c. parmesan cheese (grated)
  • ¼ tsp. black pepper
Instructions
  1. Boil 4 quarts of water.
  2. While water is boiling, add flour, pesto, eggs, milk, ½ tsp. salt and ½ c. water to WonderMix . Using the dough hook and dough divider, mix ingredients until smooth.
  3. Turn down the heat on the boiling water.
  4. Using the meat grinder attachment on the WonderMix, press dough through the attachment. Cut off noodles in sections and place in boiling water. As the noodles cook (about 2-3 minutes), they will rise to the top of the water. (Noodles should be firm, yet tender). Gently stir and then place in a strainer to drain.
  5. Melt butter, parmesan cheese, pepper and ½ tsp. salt in a non-stick skillet over medium heat. Stir in the noodles and heat through.
  6. Makes 5-6 servings.

 

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WonderMix- John’s “Movin” Bran Muffins

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Okay, these bran muffins are AWESOME! But honestly, I ate like seven within an hour (literally NO self control).

MY REVIEW:

The WonderMix performed great with this recipe. I’m a fan of the wire whips and whip drive on this machine. They are a powerful combination and they seem to be able to handle heavier loads than other stand mixers I have used. But that is beside the point with this recipe, because it’s a batter recipe, so the whips just sliced through the batter like butter (batter like butter…haha!) :)

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WonderMix- John's "Movin" Bran Muffins
 
Ingredients
  • 2 c. bran
  • 1 c. water
  • ½ c. oil
  • 1 ½ c. sugar
  • 2 beaten eggs
  • 2 c. buttermilk
  • 2 ½ tsp. baking soda
  • 2 ½ c. flour
  • ½ tsp. salt
Instructions
  1. Boil water. Pour water over 1 c. of bran in a large bowl. Set aside. In another bowl, mix together buttermilk and baking soda and add to bran mixture.
  2. Using the wire whips, beat together oil, sugar and eggs in the WonderMix. Add flour, salt and the other cup of bran. Add buttermilk/bran mixture. Mix everything together until it turns to a batter consistency.
  3. Cook in muffin paper lined muffin tins at 400 degrees for about 15 minutes.
  4. Yields about 30 muffins.
  5. *Note: batter can store in fridge for up to 6 days.

 

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