Today is my honorary birthday. Which means today is the day that I acquired my first-ever (!!!) stand-mixer (!!!), which is a very early birthday present from my darling Philosophe (and to all those who think kitchen appliances are not cool birthday gifts: you are just wrong. They bring joy to all).
I admit I’ve coveted the KitchenAid ever since I saw it as a wee lass on Nigella’s counter on the telly. But after careful consideration, much research (including much eye-popping at the outrageous prices of those things in this part of the world), I settled on this little sexy number:
There are only a few things I hate doing in the kitchen. The first is making short-crust pastry (by hand), so that was the first item on the appliance-christening list. It worked like a charm (like, it works!!). We’ll see how it tastes later on a chicken pie, but so far so good. The second is being stuck in one place when you have to beat things like eggs and sugar till thick and pale (old-school, with a hand-held mixer). So much activity lost in those 3-5 minutes!
Brownies, then. Which was opportune, as I had just picked up some cheapo “panned almonds” from Woolies with no clear intent except to buy them before someone else did, seeing as they were half-price (it’s the old rule: only buy chocolate after Easter). And seeing as these “panned almonds” had some sort of white-chocolate-strawberry coating (who knows), I thought it would be clever to introduce a bit of “French” nougat into the mix for some more sweet-berry/nutty goodness (the Sailor lately informed me, by the way, that he has never seen “French” nougat in France. He’s French):
So far, so better. Until I pulled the pan out the oven and discovered that those Frenchies don’t like being in the brownie mix one bit:
This almost takes the cup(cake) for the ugliest thing I have pulled out the oven. Ah well, who says it has to be pretty. Besides, exploding things have a tendency to be rather damn tasty, isn’t that right, little piggy?
Happy birthday to me. Now committed to making bigger and better mistakes in the kitchen, so you don’t have to.