Hello from KitchenAid Mixerland

Readers, I've fixed us a little party plate. Why? Because I finally own a KitchenAid Mixer! Eat up. There's enough to go around.

Santa Mr. Clause stepped up last Christmas and fulfilled my dream of a stand mixer that doesn't threaten to shake off the counter-top when left unattended. My '70s Sunbeam mixer got the job done, kinda--and with much whining, clattering, and funky burning smells. Old Sunbeam churned out cookies and dough for me, for my mother before me, and even for Grandma Mickey before her.

But I've had my eye on a KitchenAid mixer since my friend Amanda used the words "horsepower" and "dough hook" to describe it...in the same sentence. After that, I was hooked.


I still maintain that you don't need a fancy mixer or specialized kitchen equipment to create beautiful, delectable dishes at home. Did Julia Child use a stand mixer to make baguettes? No. Why should you have to do so?

However, I fall more in love with this mixer with each use. Its beauty belies its power. The classic model whips together cookie dough using 250 watts of pure awesome. I like knowing that my stand mixer has enough juice to lop off my hand if I'm not careful...


Expect more KitchenAid-rific recipes soon, but know that I'll always include modifications for cooks without a stand mixer in their arsenals. Until then, celebrate with me! And help me name this new mixer. Right now, I'm leaning toward calling her Gertrude, after Gertrude Stein Thoughts?

Nutty Cheese Ball

adapted from the KitchenAid recipe book

• 2 cups shredded sharp cheddar cheese
• 1 package (8 oz.) light cream cheese, softened
• 3 Tb. chopped green onions or shallots
• 2 tsp. Worchestershire sauce
• 1/2 tsp chili powder
• 2 cloves fresh garlic, minced
• 1/3 cup finely chopped almonds, pecans or walnuts (or a mix of all three)

Whip the softened cream cheese for 1 minute, using a hand or stand mixer. Mix in cheese, onions, and spices. Scrape the mixture out onto a large piece of plastic wrap. Use the wrap to shape the mixture into a ball. 

Pour the chopped nuts into a small dish, and coat the outside of the cheese ball. You can roll the ball around the dish or use your hands to pat the coating on. Wrap the ball tightly with a clean piece of plastic and refrigerate for at least an hour. Serve with crackers, sliced cucumbers, or sliced veggies. 

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