Simply toss cooked, boneless chicken into the mixing bowl, secure the paddle attachment and turn the mixer on a low speed. Make guacamole in a stand mixer by placing halved avocados, lime juice and your favorite seasonings in the mixing bowl.
Taste of Home Mashed potatoes are a holiday favorite, but they can take a toll on your time (and energy!) The paddle attachment makes quick work of boiled potatoes, butter, milk and any add-ins you desire.
Just mix the spuds on a low or medium speed until you reach the desired consistency. Taste of Home Stuffed shells are a comfort food classic, but they can be tedious to assemble.
Taste of Home No appetizer spread is complete without a good dip, but it takes time to chop and combine all of those ingredients. When making spinach and artichoke dip, for example, mix together the cream cheese, mozzarella, seasonings and other base ingredients until smooth.
Taste of Home We know that scrambled eggs are super easy to make by hand. But when whipping up a big batch for company you’ll appreciate your stand mixer ’s power.
Simply crack the eggs into the mixing bowl, secure the whisk attachment, and add your desired amount of milk and seasonings. Taste of Home Take the mess out of pulled pork by shredding the meat in your stand mixer.
Taste of Home Meat loaf oftentimes requires that you mix the ingredients multiple times. When you use a stand mixer, you’ll cut down on both prep time and dirtied dishes.
If you’re feeling extra ambitious, make the butter from scratch by placing heavy cream in the stand mixer. Taste of Home Lasagna is a labor of love, but that doesn’t mean it has to take hours to make.
Create the cheese layer by blending together ricotta, eggs, mozzarella and more with a paddle attachment on medium speed. Once you’ve brought all the ingredients to a boil, pour the liquid into your stand mixer and beat on high until the mixture is thick and has doubled in volume.
Everyone knows that the first step to a kitchen straight out of a Nancy Meyers movie is a gleaming, jewel-toned KitchenAidmixer. But in addition to being gorgeous and cheery, the classic stand mixer truly is an indispensable workhorse.
It’s the master of multitasking (tip: get started washing dishes while it’s at work) and a must-have for cake, cookie and muffin batters. Whipping egg whites into fully-stiff peaks requires forearm strength we simply don’t possess.
It pretty much does all you're kneading for you, making it easy to have homemade bread anytime. Fresh pasta beats the dried stuff by a mile, but we were always a little intimidated by the thought of rolling it out by hand.
It affixes to the front of the mixer and uses the power of the motor to churn out uniform sheets. First, attach the paddle mixer to break up chunks of boiled potato, then switch to the whisk and add in all the good stuff (hot milk and a ton of butter, of course).
Whether you’re shredding pork shoulder to make into BBQ sandwiches or a bunch of roasted chicken breasts for a week’s worth of meal prep, the stand mixer is the best way to do it efficiently. Mix the dough with the paddle attachment before pressing your finger into each round to make tiny hearts.
Use it to mix the cookie dough, then whip the meringue to top-tier stiffness before spreading it on. Once they've risen and baked, roll them in powdered and cinnamon sugars.
It'll keep your avocado nice and chunky while also blending it with roasted veggies, cilantro, garlic and lime juice. Make your zucchini spirals in the mixer before they're tossed in tahini-gochujang sauce spiked with heavy cream, kimchi and scallions.
Not only will you dodge messy wing sauce (thanks, toothpicks), but you can also avoid preparing the ground chicken mixture with your hands by leaning on your trusty mixer instead. This recipe cuts to the chase and brings on all the chocolate goodness with extra crisp and without bottoms or crumb-filled muffin cups.
It's not overly sweet, thanks to almond flour and the perfect balance of sugar and chopped bittersweet chocolate. This recipe is totally attainable without an electric mixer, but using one definitely won't hurt.
Enter these savory nests of seasoned zucchini noodles topped with sunny-side-up eggs. Not only is this sheet-pan wonder gorgeous, but it's loaded with thin-sliced apples, honey, rosemary and tangy blue cheese.
You won't believe the dreamy aroma of the Earl Grey sugar floating around your kitchen while the buns rise in the oven. You only need ten ingredients to make them, and it's hard not to like melty Brie tucked inside a salty, golden-brown pretzel.
They're a breeze to bake in the oven, which gives them a nice outer crust that holds up against the beef broth-butter gravy. Yeah, we'll meet you on the patio with a bottle of Pilot Origin in 20.
Don't tell your favorite Indian restaurant, but you're about to take care of your takeout cravings all by yourself. Serve with a smear of creamy Greek yogurt on a bed of basmati rice.
Did you order a Kitchen stand mixer that’s perfectly color-coordinated with the rest of your appliances? But now it’s time to get even more use out of it, with homemade pretzel bites, okay gooey butter cake, pull-apart dinner rolls, and more.
This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.
This elegant, moist cake is ideal for serving at a large brunch party or with your morning coffee. These irresistible cookies from Ocher Bakery in Detroit have stripes of melted chocolate and crunchy bites of hazelnut and raw sugar.
This recipe goes for a healthier spin on traditional cinnamon buns by swapping in puréed dates for brown sugar in the filling. Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture.
If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly. Bake at 200º for about 45 minutes with the door slightly ajar for dry, crispy meringues.
Once you've mastered the technique of grinding meat, you can branch out with all sorts of flavorings for your sausage, like this green chorizo. We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches.
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson It includes baking powder and vegetable oil like an oil cake does, but the eggs are separated and the whites are beaten to soft peaks with a stand mixer before being folded into the batter (just like a classic sponge cake).
Once you've made traditional German-style soft pretzels from scratch (using your stand mixer, of course), you'll never settle for those street-vendor imposters again. This airy, soufflé-like take on cheesecake is super simple to make, thanks to a minimal ingredient list and plenty of whipping from the stand mixer.
With a good amount of dough in the bowl, it is easier for the mixer to do its job and properly knead it. These meringues are intentionally oversized, so they're just as good hung from the Christmas tree as they are to eat.
And if you can't get the hang of the twisting technique that makes these Parisian rolls so beautiful, don’t worry! Recreating it as a giant layered treat means keeping the same flavors, but whipping up nougat fluffy enough to eat by the forkful with soft peanut-studded caramel.
Garlicky brown butter (beaten into the dough and brushed on top) makes these rolls especially fragrant and delicious. These individual baked meringues get extra flair (and a gorgeous magenta hue) from the addition of pulverized dried hibiscus flowers.
Pomegranate seeds look stunning sprinkled over the top of this pavlova, and the way they burst in your mouth complements the chewy meringue beautifully. These sugary, Parmesan-y, buttery Filipino yeast rolls are a Christmas-morning mainstay for chef Angela Cayuga’s family.
Michael Gray don + Nicole Marriott, food styling: Susan Spun gen Smoothing them out with an oiled offset spatula and letting the first layer cool completely before proceeding.
Yes, the dough is buttery, but replacing the traditional brown sugar in the filling with puréed dates is a nutritional game-changer. To encourage the soufflé to rise sky-high, grease the inside of the baking dish with butter and sprinkle it with sugar.
The sugar prevents the soufflé from sticking to the sides while helping the cake to climb up to the loftiest heights. We often relegate marshmallows to a hot-chocolate topper, but these coconut treats definitely deserve to be offered up solo.
Making a light, airy mousse from of store-bought peanut butter is suddenly simple with a combo of your stand mixer's paddle and whisk attachments. Laden with chocolate, butter, and old-world charm, this baba is luscious when served as dessert, an afternoon snack, or breakfast.
While baking, the rich dough becomes incredibly tender, so it pulls apart in buttery pieces packed with lashings of chocolate.