Cook like a professional chef and eat like one too! In our latest #MakeItWithHB episode, host @MirandaMalisani pairs up with professional chef @RolandDucharme to create a delicious meal that’s both satisfying and delicious. The duo swop tips and tricks on how to make healthy choices and cook like a pro, all using the Hamilton Beach Professional Digital Countertop Oven and Professional 7 Speed Hand Mixer. Watch the full video and recreate the recipes at home! https://youtu.be/HHM3a9flY1A
If you’re taking the time to bake a cake or cupcakes from scratch, go the extra mile and make homemade frosting as well. This cream cheese frosting is undeniably delicious, and is super simple to make. Use it to top carrot cake for a special dessert, red velvet waffles for a super-sweet breakfast in bed, or pineapple-packed hummingbird cake.
In a large bowl using a Hamilton Beach® hand mixer, beat butter, cream cheese, vanilla, milk, and salt until creamy. Whether you’re still using a vintage Hamilton Beach® mixer passed down from your grandmother or have upgraded to a shiny new model with a bowl rest feature or snap-on case, our hand mixers make easy work out of making this icing from scratch.
After those ingredients are well mixed, start to gradually add confectioners sugar and beat until smooth.
If the mixture is too thick, add a little more milk until you find the perfect consistency. Easy enough, right? Right.
After you try this homemade cream cheese frosting you’ll never opt for the store-bought version again. Once you have this recipe down, you can customize with different flavourings to make a good thing even better. Add almond extract, shredded coconut, or even food colouring to put a twist on this class cream cheese frosting. No matter what you top with this flavourful frosting, the lucky recipients will know it was baked (and frosted) with plenty of love!
If you ask me, cake for breakfast is always a good idea. Who hasn’t had a piece of leftover birthday cake with a cup of coffee in the morning? Come on, you know you have. While super sweet breakfasts are championed in my household, coffee cake makes the whole cake-for-breakfast lifestyle a little more socially acceptable.
With a hand mixer, beat butter and sugar until creamy then gradually beat in sour cream, eggs, and vanilla. Reduce the speed to low and beat in flour, baking powder, baking soda, and salt. Spread the batter in a prepared baking pan.
The crumb topping is arguably the best part of any coffee cake. We combined brown sugar and flour in a large bowl. Then with two forks (or a pastry cutter) cut butter into the flour until the mixture is combined and crumbly, then stir in walnuts.
Sprinkle the crumb topping on top of the batter and bake for 45 to 50 minutes at 350 degrees.
Once the coffee cake is finished baking, your kitchen will smell heavenly and the family will be impatiently gathered around the table. This sour cream coffee cake is moist, thick, and delightful. Serve a big piece with a steaming cup of coffee for a sweet end to Sunday brunch, an afternoon snack, or even dessert. After all, cake is acceptable anytime of day.
This roaster oven cheesecake recipe proves the versatility of this appliance. It cooks to perfection and frees up the oven for more Turkey Day meal prep.
First, pour 3 quarts of hot water into the roaster oven insert pan. Cover the pan and heat to 325 degrees.
While the roaster oven is heating up, butter the bottom and sides of a 10-inch springform pan. Then sprinkle graham cracker crumbs evenly over the bottom and sides. Or try crushed up vanilla wafers for a twist on a classic. This is your cheesecake’s “crust.”
In a mixing bowl, beat 6 packages of room-temperature cream cheese. We’ve been using our Hamilton Beach® ErgoMix Hand Mixer all season long. The position of this mixer’s handle allows you to keep your elbow lowered and your wrist in a neutral position while mixing. Trust us, you’ll be way more comfortable during those holiday baking marathons. Add sugar and beat until smooth, then slowly add the eggs. Pro tip: Let the eggs come to room temperature before beating them into your batter. Eggs beat to a greater volume if they’re at room temperature, leaving your cheesecake with a more uniform consistency.
Pour your batter into the springform pan then cover with aluminum foil. This protects the cheesecake from the condensation inside the roaster oven. The last thing you want is water dripping down onto your cheesecake while it bakes.
Carefully place the cheesecake on the rack then place rack back into the roaster oven. Bake for 1 ½ hours.
When the cheesecake is done, life the rack from the roaster oven and let cool (with the foil on) for 15 minutes.
Remove the foil then cool completely. Refrigerate for a few hours or, if you have the time, overnight.
The best thing about this recipe? You can make it a day or two ahead of time and have it waiting in the fridge. All you have to do day-of is add your toppings.
Want to dress up this cheesecake for your holiday or NYE party? Cover it with cherry pie filling or crushed candy canes. Bake this cheesecake and discover the versatility of your roaster oven.
Remove rack in roaster oven. Pour 3 quarts hot tap water into insert pan. Cover and heat to 325°F. (Use 300°F for dark or nonstick coated pans.)
Generously butter bottom and sides of a 10-inch springform pan. Sprinkle crumbs evenly over bottom and sides of pan.
In a large mixing bowl at medium speed, beat cream cheese until smooth. Add sugar and continue to beat until smooth. Slowly add eggs. Beat until smooth. Stir in lemon juice and vanilla extract. Pour into prepared springform pan.
Place pan on rack. Cover springform pan with aluminum foil. (This prevents condensation in roaster oven from dripping onto cake.) Carefully place rack and pan in roaster oven.
Bake 1 1/2 hours. Carefully remove cheesecake by lifting rack and from roaster oven. Cool covered with aluminum foil for 15 minutes. Remove foil and cool completely. Refrigerate several hours or overnight. Top with cherry pie filling.
This easy-to-make pound cake recipe uses sour cream, which adds tang and moisture. Pound cake is a simple cake with a subtle flavor and sturdy texture. Because of this, it holds up well to whatever toppings you like – or none at all. Serve it plain or topped with powdered sugar, sweet lemon glaze or whipped cream and berries.
Such a simple cake is the perfect thing to have in your baking repertoire, especially since it’s made with ingredients most have stocked in the pantry. Sour cream pound cake is extremely versatile and is great served with coffee for breakfast or brunch, with tea in the afternoon or with ice cream or berries for dessert. It’s a great standby (and it freezes well, so you could always have one on hand) but looks just as good for a special occasion. Use a decorative bundt pan and it will take center stage at your Easter celebration.
In a large mixing bowl, cream butter and sugar. Add eggs and beat.
Alternating flour and sour cream, beat until smooth.
Spoon into greased and floured tube or bundt pan.
Bake 1 1/2 hours or until toothpick inserted into centre and comes out clean.
Have all ingredients at room temperature before starting. This will help ensure proper blending. For a lighter textured cake, separate the eggs and beat the whites until stiff, but not dry. Fold in the egg whites after the rest of the ingredients are blended.
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All-metal and dressed in a range of colors, Eclectrics® Stand Mixers belong on the countertop, where they’re always ready for jobs big or small. From the thickest cookie dough to the most delicate egg whites, a Hamilton Beach® Eclectrics® Stand Mixer has the power, speed and finesse to take on any kitchen task. Its 400-watt motor makes short work of kneading, mixing and whipping.