KitchenAid® Artisan Stand Mixer A smaller version of commercial-size models, this versatile stand mixer is designed with enough power and capacity to prepare large batches of cake batter or cookie dough without compromising your kitchen counter space. It's expertly hand assembled in Greenville, Ohio, home of KitchenAid since 1919.Planetary action allows attachments to spin independently while making continual rotations around the bowl for thorough mixing.Ten speeds range from very slow stirring to very high beating.Head tilts for easy removal of work bowl and beaters.Power hub for use with optional attachments.5-qt. stainless-steel bowl locks to base.Includes flat beater, dough hook, wire whip and pouring shield. Clear plastic pouring shield. Die-cast zinc and aluminum housing. 14" x 8 1/2" x 13 3/4" high. 25 lb. 8 oz.View Full Return Policy. Older/Vintage Kitchenaid Mixer Users - Get a Solid State Version or Not? Ok, so I'm looking to find a vintage Kitchenaid and I read someone calling the K5-A as the "holy grail" of kitchenaid mixers.

However, I learned that the K5-A was replaced by a "Solid State" Version called the K5SS (and the Tilt Head Model K-45 was replaced by the K45SS solid state version).So I am wondering if there are any Kitchenaid Guru's that can tell me which one would be best between the older version and the solid state version? (Please don't recommend one over the other if you really don't have any experience with both - Thanks!)Usage: I am looking to use it to make everything from bread and thick fudge to cookies, cakes and icings. I would want to be able to make single batches as well as multiple batches as we do make all sorts of goodies to sell at Yard Sales and other events nearly weekly. by trica 5 months agoWith summer in full swing here in Los Angeles, it’s time to start whipping up my all time favorite dessert – Strawberry Shortcakes! Let’s be honest here, is there really anything better than a strawberry shortcake? It’s the ultimate dessert except for one thing; it’s a bit tough to eat while you’re entertaining.

If you ask me, strawberry shortcake is more of a knife and fork dessert, so I’m transforming this treat into cupcake form because, well, it felt like the right thing to do. And this way people can grab them at parties and treat themselves to a little something decadent without having to whip out the knife and fork and sit down. It all starts with a cake batter in your KitchenAid® Professional 600 Series Stand Mixer. I like to jazz up any cake batter and use coconut milk instead of regular milk. It gives everything an extra dimension of flavor. Coconut and strawberries are a match made in dessert heaven! Evenly divide the batter into your KitchenAid® Nonstick Muffin Pan and then pop them into the oven. Once they are fully baked, remove them from the oven and let them cool completely. Whip up a little strawberry infused whipped cream while you’re waiting for the cupcakes to cool. And then each cupcake gets a dollop of the cream. And then they are finished with a perfect bright red and ripe strawberry.

How easy is that? You’re going to love these! 3/4 cup of unsalted butter, room temp 1 1/4 cup of white sugar 1 cup of canned coconut milk 1 teaspoon vanilla extract 2 1/4 cups flour 1 teaspoon kosher salt 1 teaspoon baking powder 1 cup whipping cream 1/2 cups powdered sugarKittens For Sale Horsham 1 tablespoons strawberry preservesPuma Evospeed Cricket Shoes Sale fresh strawberries to topBlack Puggle Puppies For Sale In Pa Preheat your oven to 350 degrees F. In a KitchenAid® Professional 600 Series Stand Mixer, combine the butter and sugar and whip until pale yellow and fluffy, about 2-3 minutes. Add the eggs, one at a time, making sure to scrape down the sides in between additions.

Slowly add the coconut milk and vanilla extract and scrape down the sides once again. Lastly, add the flour, salt and baking powder and mix on low until the ingredients are just incorporated. Prepare your KitchenAid® Nonstick Muffin Pan with the cupcake liners. Scoop the batter into each cupcake liner until it’s about 2/3 full. Place the tin into the oven and bake for 20 minutes. Once baked, remove the KitchenAid® Nonstick Muffin Pan from the oven and let the cupcakes cool. In the bowl of a KitchenAid stand mixer, combine the cream, powdered sugar and strawberry preserves. Beat on high for 3-5 minutes or until stiff peaks form. Place a dollop of the whipped cream on top of each cupcake and top the cream with a fresh strawberry. *The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*We’ve now been in Sweden for almost eight months. Many of those were made of snow. And a little summer too.

There are now golden leaves everywhere around us. And some mornings, the ground keeps its beautiful frost for hours after the sun rises. Yes, I’ve told you before, I’m looking forward my first Swedish Christmas! I have a few things on my wish-list, and one of them is a Kitchenaid. Now, I have one in France that I got for my birthday years ago; and really, I want it to stay there so that I can bake with my mother and Aïda whenever we visit. It’s ice-blue and wonderful. This time around, I’ve been hesitating in between four colours: pistachio, pale yellow (called majestic yellow on the KA website), yellow and terracotta. For the photoshoot of my book – Paris Pastry Club – we had a pistachio green KitchenAid and I fell in love with it a little. However, I absolutely adore both of the yellow ones. And I think the terracotta KA, with its vibrant colour and slightly different (terracotta-like, I assume) texture would look wonderful in a white kitchen too!