Once upon a time I had a KitchenAid Mixer…
That brought Smiles (and chocolate) to many faces!
(Here’s Betsy Pollyanna in 2008–18 months old–modeling our KitchenAid at our home in Victoria Valley.)
In 2011 our Pod decided to pick up the leftover pieces of a crazy ship-wreck adventure in Rapid City, SD USA and move half way around the world to Christchurch New Zealand. We completely let go of MOST of what we had in the States, but that Kitchen Aid remained and eventually made its way down to New Zealand with me (Tica) last August when my stupendus brother-in-law Cody (who had inherited it in our move) allowed me to take it with me–Thank you Cody!
So after a year of NO KITCHEN AID (terribly sad 😦 ) we finally had one again! And after purchasing a somewhat pricey converter (about a hundred bucks) we used that Kitchen Aid for three blissful days in our newly inhabited home (Goodwin Cottage).
But tragedy struck and it turned out the converter was not tough enough to manage the power of my Fantabulous Mixer and it fizzled out on us (the converter not the mixer).
Thus… Alas… my Brilliant KitchenAid Mixer sits forlornly in the corner cupboard awaiting the day we find an appropriate converter to bring it back to life.
(As much as I love my precious Kitchenaid, $500 is a little hard to come by at the moment.)
And so we are learning a new way of functioning… sans KitchenAid Power.
And you know what?
It is doable!
Even gratifying 🙂
In fact I can’t tell you the satisfaction I felt two days ago when I whipped egg whites to stiff peak BY HAND… Yes… I did that… Me! And OH it felt so good 🙂
I have this vision of a robust Italian Mama in her kitchen whipping her cream by hand with strong arms made of Love… and I want to be her… Feeding my family Love by the sweat of my brow.
This hand mixing has become quite nostalgic.
The other night Kaleb got involved and made a batch of Oatmeal Raisin Cookies. He started to comment that his arms were getting ‘tired’ from mixing the stiff batter… but then he realized that his tired arms equalled STRONGER ARMS and the job became suddenly satisfying.
(Isn’t he the cutest Oatmeal Raisin Cookie maker you ever saw!)
I have to admit that butter is ultimately my favorite in cookies… its lends a warmer flavor that cannot be mimicked by other fats… but sometimes its not available… and sometimes butter isn’t the flavor you crave… actually… that last part’s not true… I can’t think of a time that I haven’t liked butter. Anyway… in today’s case, we were low on butter… but we DID HAVE plenty of extra light extra virgin olive oil!… And my Peas were hungry needing something sooner than later… So we landed ourselves on this recipe from Martha Stewart; and Kaleb and I went to town… mixing our batter by hand… and were very happy with the end result… happy enough that we thought it worth posting the recipe for future referral and for your benefit. We made a couple tweaks to Martha’s recipe including increasing proportions to feed our Pod of 10. Here it is…
Oatmeal Raisin Cookies with Oil
3 c. flour (Martha used half whole wheat and half white… we used 3 cups of a gluten free blend that we mixed up ourselves.)
3 tsp. Baking Powder
1 1/2 tsp. Salt
3 tsp. Cinnamon
1 1/2 c. Rolled Oats
1 1/2 c. Raisins
1 c. Oil
2 c. Brown Sugar
3 tsp. Vanilla
Preheat oven to 350F (175C). Combine first 6 ingredients (from Flour to Raisins) in one bowl. In a separate bowl combine the Oil, Brown Sugar, Eggs and Vanilla. Add the dry mixture in batches to the wet and stir till both mixes are combined. Drop about walnut size pieces of dough onto baking sheets (a Silpat or baking paper make for easier removal after cooking) and bake for 12-15 minutes (depends on the size of your dough-balls). Remove pan from oven and let cookies cool on pan until set, then remove cookies to finish cooling. Num!
Will keep you posted on the fate of our KitchenAid. In the mean time … Happy Mixing from our Pod to YOURS!