Sunday, January 6, 2008

A Thing of Beauty!

If you happen to be one of the two (okay, maybe three) readers of my blog, you will remember my post about the ancient mixer. Well, the ancient mixer has gone by the way of the Dodo. For Christmas, my husband bought me the mother of all mixers.

Ta dah! new KitchenAid Artisan stand mixer!

I just had to use it, so tonight, I made cookies. I didn't care what I made, I just wanted to use my brand new mixer! I am most familiar with my mom's mixer, and her's is a good 15 years old. So, I was suprised to see that things have changed a bit on them. My bowl is a little more heavy duty, especially the handle. And, the beater goes all the way down to the bottom of the bowl, and it looks like it's going to scrape, but it doesn't!

I love my new mixer. It fits so well into my little red kitchen. Now, we just need to move into a bigger house so I can get all the other red KitchenAid appliances!

I made these cookies:

They were very easy, and tasty! I have a feeling they are going to stay moist for a very long time due to the cake mix. I use the Cake Mix Doctor cookbooks often, especially when I want something easy and semi-homeade (not a Sandra Lee plug!). Usually, you dump all the ingredients and mix. With these cookies, it was the same. You dump, mix and dump again.

I hope you enjoy these moist, chocolatey cookies. Oh yeah, I made dinner tonight too, but it wasn't nearly as exciting as using my new mixer.

White Chocolate Chewies
from The Cake Mix Doctor

solid vegetable shortening for greasing the pans (I used cooking spray)
1 package (18.25 oz) plain devil's food cake mix
1/3 cup water
4 tablespoons butter, melted
1 large egg
1 teaspon vanilla extract
1 cup white chocolate chips

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease cookie sheets with vegetable shortening. Set the pans aside.
2. Place the cake mix, water, melted butter, egg, and vanilla in a large mixing bowl. Blend with an electric mixer on low speek for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the speed to medium and beat for 1 minute more. The cookie dough will be thick. Fold in the chips until well distributed.

3. Drop heaping teaspoons of the dough 2 inches apart on the cookie sheets. Place the pans in the oven. If your oven cannot accommodate both pans on the center rack, place one pan on the top rack and one on the center rack and rotate them halfway through the baking time.