Last weekend my TV broke. This weekend, my husband obliterated my Pro 600 Kitchenaid. That’s right 575 watts of power, gone. BOOM. Bye bye bye.
It’s not all bad. Here’s some good news. I have two kitchenaids’s, minus one makes one, SO I still have one, that’s good. More good news: Kitchenaids are cheap.
Okay, that’s the lie I tell myself so I can sleep.
Here’s the bad news. The kitchenaid that still functions is only a 375 watt, which means, I can’t personally do a whole lot with it without breaking it (I’m pretty rough on my mixers…in fact, I broke my electric whisk last week as well while whipping buttercream) (and really the only reason that I have it is because it’s the 90 year special edition and it’s beautiful…I will probably get the 100th anniversary edition too, just because I enjoy collecting kitchenaids…some day I will probably break into my brothers house and steal my mom’s old kitchenaid too…just because…just because it still works like a charm and it’s old as dirt.)
The kitchenaid in question busted while my husband was making bread dough. One second it was kneading, the next, it was not. Literally, just like that. *mix mix mix* *BOOM!* He said, “Uh oh”, I turned and said, “What?” and he just looked at me. “WHAT HAPPENED?!”
He looked at me with a face that said it all. Something bad happened and he felt terrible.
“What? What happened?”
“I don’t know, it just stopped.” Then he turned back to the kitchenaid and started sniffing.
“What are you doing!?!?”
“WHAT?! How high did you have it?”
“At…I don’t know. At 2.”
“But that dough was wicked thick! You should have set it at a one.” (for arguments sake, I should have used an “I” sentence, but I was too far gone to think clearly).
Then I cried. Which just made my husband feel worse.
I know it can be fixed, but still…I’m sort of attached to it. I do bake almost daily, therefore said equipment is used…daily.
*sigh*…oh well, on with life.
And maybe this means that my dreams will come true and Santa will bring me the new 1.3 HP Kitchenaid. I bet that thing is indestructible.
Merry Christmas to me and my sense of humor.
As I write this post, my husband is googling. He has taken my kitchenaid apart and is googling. Took.Kitchenaid.Apart.
To be fair, in his career he has been a Fire Controlman, a Motorpool driver, Machinery 1 officer, weapons officer and a Damage Control Assistant, oh and I guess he’s an instructor now, so I guess he believes that if he can fix a warship, he can fix a Kitchenaid.
The real kicker in this is that my kitchenaid is pewter gray, just like a warship. It’s the USS Mixnomore.
Fortunately, I already had my cookies for The Great Food Blogger Cookie Swap made before this unfortunate incident occurred.
What an awesome idea. Ingenious! I had a mountain of fun choosing a cookie to bake as well as receiving cookies in the mail. If you are interesting in joining the fun next year, join the email list HERE.
The bloggers that send me cookies & the cookies they sent are:
Amanda @ FashionablyPlate - Mint Chocolate Chip Meringues
Lindsay @ Lindsay’s List - Cowboy Cookies
Koko @ Koko Likes - Black and Whites
Shamefully I didn’t get any pictures. I have two kids, a husband and numerous friends that steal cookies from my house, so they were gone before I could grab my camera, but they were all delicious and I think the bloggers that sent to me. What a talented group of ladies! Thank you!
I sent to three bloggers.
Sara @ My Less Serious Life
Colleen @ Secrets from the Cookie Princess
Ashley @ Embracing Beauty
White-Chocolate Cherry Shortbread
Adapted from Better Homes and Gardens
1/2 cup maraschino cherries, drained and finely chopped
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares w/ cocoa butter, finely chopped
1/2 tsp almond extract
red food coloring
2 tsp shortening
sprinkles or edible glitter
Preheat oven to 325 degrees Fahrenheit. Chop and spread cherries on a paper towel.
In a food processor, mix together flour and sugar. Cut butter into 1 Tablespoon increments and cut into flour/sugar in 1 second pulses until it resembles fine crumbs. Stir in cherries and 4 oz of white chocolate. Stir in almond extract and 2 drops of food coloring. Switch from blade to dough blade and pulse until the dough forms a ball.
Roll dough into 3/4 inch balls and place on a baking sheet 2 inches apart. Dip a flat bottomed glass in sugar and press the cookie balls down until they are 1 1/2 inches in diameter.
Bake for 10-12 minutes. Let cool.
Melt the rest of the white chocolate and the shortening in a small saucepan. Dip half the cookie in chocolate and then dip in sprinkles. Let set overnight.
My husband ate the first batch. He loves cherries and they were THAT good (I say that as if he’s a picky eater, he isn’t). I dipped a few of them in semisweet chocolate (like a chocolate covered cherry?).
This is a great Christmas cookie recipe and probably a really great Valentines Day recipe.
If you are interested in checking out the recipes made by other food bloggers in the swap check out:
Love and Olive Oil
The Little Kitchen
By the way, there was something like 625 bloggers that took part in this swap. CRAZY, right?!
As I finish writing this, my husband has now not only broken my kitchenaid, but also the Keurig. He’s banned from touching electronics.