I just made carrot cake faster than I’ve ever made it before! Probably faster than I ever will. Well, maybe. If I know all of the ingredients better I might be able to do it faster. I got a Kitchenaid because my mom thought I was so enthusiastic about cooking. It’s totally wicked! It comes with a dough hook, a paddle mixer, a whisk, and it comes with an instruction book “Get to know your Kitchenaid”.
It took me only five minutes (just guessing) to mix all the ingredients. The first time I made it took me a half hour. If your kitchen isn’t big enough, I’d suggest getting a cart to put it on because it’s huge. It weighs 30 pounds! We got a great deal from overstock.com, it was about half the price because it was refurbished. It looks brand new to me.
I can’t wait to make more stuff. I bet you if I have enough ingredients and cake pans and oven space I could crank out carrot cakes like there’s no tomorrow.
It’s really helpful in the kitchen if you have Cerebral Palsy or not, because it’s really efficient. It has settings from one to ten. Ten is fast whipping. The dough hook will knead most yeast doughs in four minutes.
It came a few days earlier than we thought. It was supposed to come on Monday or Tuesday of next week, but it came in today. I’m not sure what I want to make next. Do you have any ideas? If you have a recipe for me to try you can send it to me on our contact page.
We love our smoothies! Wyatt developed this recipe on his own, and was very proud how it fit perfectly in the blender.
Challenges & Solutions:
Measuring ingredients- This can get messy at times, but with practice Wyatt’s getting better and better. We have flat bottomed measuring cups, so he can place them flat on the counter and pour ingredients in (when that works)
Blender- Somewhere, someday I will find the lid to the blender- for now we’re just using a little plate on top to keep smoothies from flying everywhere! Bonus, he HAD to use his affected hand to hold the plate in place.
2 cups of your favorite berries (frozen)
1 1/2 cup orange juice
1 cup vanilla yogurt
Put all of the ingredients in the blender and blend until smooth.
Wyatt loves the Chef’n Strawberry Slicester, we used it this past summer to make loads of strawberry jam, and we’re constantly using it to slice olives. Only wish you could cut more with it! Pick a Slicester up in the shop.
So I learned something new on this recipe. My muffins always had a bluish/purply tint to them. Not sure where Wyatt picked this up, but if you toss the blueberries in flour first, it acts as a seal. No more purple muffins! #mindblown.
Best Blueberry Muffins
1 cup white sugar
1/2 butter, softened
2 large eggs
2 tablespoons vegetable oil
1 cup sour cream
3/4 cups of milk
1 tablespoon grated lemon zest
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 cups fresh, rinsed blueberries
Preheat the oven to 375 degrees Fahrenheit.
Line muffin tins with paper liners, or butter to keep the muffins from sticking.
Beat butter and sugar in a large bowl until light and fluffy.
Stir in eggs until mixed well.
Add vegetable oil, stir to combine.
Whisk sour cream,milk,and lemon zest into butter mixture until smooth.
In a separate bowl, combine blueberries and 1/2 cup of flour.
In a separate bowl, whisk remaining flour, baking powder, baking soda, and salt.
Stir half of the flour mixture into the butter mixture until combined.
Add the rest of the flour mixture until combined.
Add blueberries into the batter, gently folding together until combined.
Spoon mixture into prepared muffin liners. Batter will be thick.
Place muffins in preheated oven and cook for 30 minutes.
Wyatt is enjoying his subscription to Ingredient magazine. The latest issue had a recipe for soufflé. While I love him wanting to try new recipes, I was kind of nervous about him making soufflé. All the cartoons I had watched as a kid always had the soufflé fall because someone made even the tiniest of noises. But we HAD to make them for National Chocolate Soufflé Day (February 28). We were pleasantly surprised at how straightforward they were to make. They were delicious!
Challenges & Solutions:
Preparing the ramekins– the ramekins had to be buttered and sugared. Holding on to the ramekin with his affected hand would be a challenge. While Wyatt has a pretty good grasp with his right hand, rotating his wrist is still difficult. The Swedish cutting board allowed him to independently clamp the ramekins into a secure position while he buttered them.
Pouring the various mixtures together- Lifting the one bowl with his affected hand is difficult because of both the weight of the bowl and the angle at which he’d have to hold it. We’re still on the lookout for a tipping bowl to add to his collection of cooking tools, so until then, I held it up for him.
“Overall I think this was a great recipe. But the worst thing is, I’m a pretty impatient person. It took a little bit of strength to wait for the soufflés to be done!” – Wyatt
1/3 cup sugar plus a tablespoon
5 oz. semisweet chocolate
3 large egg yolks
6 large egg whites
1/4 tablespoon butter
Preheat oven to 375 degrees Fahrenheit.
Butter ramekins and sprinkle with sugar.
In a bowl, beat egg white with an electric mixer and add sugar bit by bit until egg whites form stiff peaks.
Melt chocolate in a double boiler.
Add yolks to chocolate and stir quickly until smooth.
Gently add the whipped egg whites into chocolate mixture bit by bit avoid deflating the eggs.
Spoon mixture into the ramekins and place ramekins onto a baking sheet.
Bake for about 25 minutes
The top will be crisp but the center will be a little soft (not runny). Eat right a way since the soufflés will deflate.