This is sponsored content in partnership with @KitchenAidUSA and Niche Parent Network & Conference. All opinions are my own.
Want some inspiration as to what to cook with your Kitchen Aid products for the holidays? Here's some amazing ideas!
Dark Caramel Sticky Slice (Made Using a Kitchen Aid Food Processor)
½ cup plain flour
½ cup self raising flour
½ cup desiccated coconut
½ cup caster sugar
125g unsalted butter, melted and cooled
1 can condensed milk
3Tbs golden syrup
2/3 cup brown sugar
50g unsalted butter
300g dark chocolate melts
Preheat the oven to 180C (160C fan forced). Line a square cake pan with baking paper on the base and sides (allowing the paper to come up and over the sides - this will act like handles and will help you remove the slice from the pan). Attach the multipurpose blade to the work bowl of the food processor. Add both the flours, coconut and sugar. Cover and quickly process until just combined. Add butter through the small mouth feed and process until the dough forms a ball. Remove the dough and press with your fingertips into the base of the pan. Bake for 10 minutes. Remove from oven and set aside to cool. For the filling: Place ingredients into a medium heavy based saucepan. Cook over a low heat stirring with a wooden spoon 5 minutes (make sure you stir constantly or the mixture will burn). Pour over the base. Put back into the oven and bake 25 minutes. Carefully remove from the oven and set aside on a rack to cool. Do not remove from the pan. Put the chocolate melts and copha into a medium sized glass heat proof or plastic microwave proof bowl. Place in the microwave and cook on medium powder for 2 minutes. Stir until smooth and glossy. Pour over the slice and refrigerate until set. Using the paper as handles remove from the pan and cut into squares.
Strawberry Shortcake Stacks (Made using a Kitchen Aid Food Processor)
2 cups plain flour
1 ½ tspn baking powder
1/3 cup caster sugar
100g unsalted cold butter, chopped into cubes
2 egg yolks
1 egg white, lightly beaten
2 tbspn caster sugar extra for sprinkling
300mls thickened cream
2 tbspn icing sugar, sifted
2 tspn vanilla extract
½ cup strawberry jam, lightly warmed
½ punnet strawberries, cut into quarters
extra icing sugar to serve
Preheat oven to 180 °C. Line 2 baking trays with baking paper. Attach all purpose blade into large work bowl of the food processor. Add the flour and baking powder and pulse until combined. Add the sugar and pulse. Add the butter and pulse about 12 seconds or until butter is chopped thoroughly into the flour. Add the egg yolks and milk and pulse until mixture forms a ball. Remove the soft dough and with lightly floured fingertips press the dough into a flattened disc. Lightly press out to about 2 cm in thickness. If time allows refrigerate dough for 15 minutes. Gently pat the dough out onto a lightly floured surface. Cut into 10 heart or scalloped shaped discs. Re grouping any off cuts. Arrange the shortcakes onto the prepared trays and brush lightly with the egg white and sprinkle with caster sugar. Bake 12 minutes or until lightly golden and crisp. Let cool 5 minutes. Attach the egg whip to the clean work bowl. Pour in the cream process 2 minutes or until the cream is lightly whipped to soft peaks. Do not over whip. To serve: Dollop a shortcake with cream and top with a couple of strawberry pieces and drizzle with a little jam. Gently place another shortcake on top and dust with icing sugar. Serve immediately.
What would you use the $1000 on? More Kitchen Aid products? Food to cook with?