My KitchenAid Mixer
I have hankered after a KitchenAid Mixer for several years. I cook a lot; I bake for my immediate family and my extended family. Nothing too fancy you understand, but good food with as few additives as possible. The other reason I do a lot of home baking is that my youngest son has a food allergy and it makes sense to know exactly what ingredients are in the goodies.
Unfortunately, I didn’t feel I could justify the cost of buying a KitchenAid like everyone else just now we have had to tighten our belts as the price of food and utility bills have risen. I also have a food processor and a small electric hand whisk that could do the same job, didn’t I? Yes, I did, but it was a hassle getting the food processor out of the cupboard where it was kept, and I hated putting it together and having to wash it when I had finished using it. So what changed my mind? Well a close family member had a sudden health scare that shook us up a bit as a family, they’re fine now but everyone was concerned for a while, and I just decided that I was going to use some of our “rainy day” money and buy a KitchenAid. OK, I know it wasn’t a rainy day, but I felt the need to do something positive, and the KitchenAid comes with a 5-year guarantee, pretty positive thinking as far as I’m concerned!
Then it came down to decisions, decisions. I did a lot of searching online and read very few negative comments regarding the KitchenAid. I decided to pick KitchenAid Artisan Model 5KSM150PS. I like the stainless steel bowl and the fact that it was mostly dishwasher safe that was important for me. I was prepared for the weight of the KitchenAid, more so than the delivery driver who wouldn’t believe it was only a food mixer in the large and heavy box and had cleared a space on the worktop for it. This mixer was going to take pride of place in my kitchen, and I intended using it as much as I possibly could. I thought if it went into a cupboard it would go the way of the food processor and be more hassle to use, and eventually hardly be used at all. No, this beauty was going to take pride of place in my kitchen.
The second decision was which color to buy my KitchenAid in. To know me is to know that I’m quite a modest, sensible, unassuming type of person. Generally if given a choice of color I would pick the more sedate color as it would be more practical and more reasonable. Guess what? I didn’t pick sensible or practical, I picked an excellent bright red, AND I LOVE IT. You walk into the kitchen, and the red draws your eye straight to it. It’s bold, it’s brash, and it’s not apologizing for it. Yes, I know I sound as if I’ve been at the cooking sherry, I promise, I haven’t, I am just so pleased with my new KitchenAid.
The KitchenAid arrived late afternoon on a Wednesday, and after admiring it and cooing over it, I was looking at my cookbooks trying to decide what I would use it for first. The following recipe is a favorite with my family. It’s called Millionaires Shortbread, and generally it’s made in a large square and cut into pieces, I decided to make little individual treats, and they turned out well. So well, in fact, they didn’t last more than a few hours in my house.
I feel a bit of a rebel choosing a bright red model, instead of the more conservative cream color I would usually pick.
How Made Millionaires Shortbread Receipe At Home
For the shortbread you will need:-
- 60g/2.5oz golden caster sugar
- 150g/5oz plain flour
- 20g/0.75oz cocoa powder
- I didn’t have cocoa powder when I came to use this recipe so I used a good squeeze of Hersheys chocolate syrup
- 120g/4.5oz unsalted butter at room temperature
- For the golden fudgy caramel you will need:-
- 397g/14oz can of condensed milk
- For the chocolate topping you will need:-
- 150g/5oz of chocolate
- you can use whichever kind of chocolate you like best I used milk chocolate
- if you use plain chocolate, you will also need
- 25g/1oz butter
- You can make this in one 8 inch square cake tin, or as I did in little muffin tins. Make sure your tins are well greased.
- When I made this, I bought a can of Carnation Caramel, which means you can miss out the next step.
- If you can’t get this, then put the unopened can of condensed milk into a heavy pan, cover with water and bring to the boil. Simmer for 3.5 hours making sure you top up with water so that the can is always covered in water. Be careful when you remove the can from the water and make sure you cool the can disappear completely before opening.
- Preheat the oven to 350 F, gas mark 4, 180 C
- Cream the butter and then add in the sugar. Beat together until light and fluffy, add the sifted flour and cocoa into the bowl and mix until it just comes together into a smooth dough. Press the dough into your tins of choice, if you’re using small individual tins make sure the dough is not too thick. I managed to get 18 little Millionaires nibbles out of this quantity. Prick all over with a fork and then chill in the fridge for at least 15 minutes.
- Bake your trays for approximately 20 minutes if doing the large one, and approx 13 minutes for the individual ones. Keep an eye on your cooking times as you want to take them out of the oven when they are just firm and looking slightly darker on the edges.
- Leave to cool completely in the tins. After cooling, I was able to take out the individual shortbread and place on a baking tray. If you’re making a large shortbread leave it in the square tin.
- When cool either spread the caramel over the tin of shortbread or place a spoonful or so into the individual shortbread.
- Everyone has their own way of melting chocolate; I tend to use the microwave to melt chocolate, putting it on full power for approximately 20 seconds at a time until completely melted. If using plain chocolate, you then remove the bowl from the heat and stir in the butter.
- When melted either pour over the square tin or spoon over the individual Millionaires Shortbread.
- If you’re using a square tin leave overnight to firm up before cutting into approximately 16 squares. If you’re making individual treats, enjoy when the chocolate has firmed up, usually a couple of hours.
- This recipe will store for a week in an airtight container, it never lasts that long in my house, but is not suitable for freezing.
I couldn’t resist showing you my first batch of Millionaires Shortbread. I know they don’t look perfect, but they taste delicious. They didn’t last long after this photograph was taken!