Ode to my Kitchen Aide mixer ♥
Dear Kitchen Aide mixer.
I am so sad that your motor conked out. You have been such a loyal steed in your bright blue jacket. We’ve made so many delicious foods together. Truckloads of cookies, crates of cakes, boatloads of fruit cobblers and crisps, wheelbarrows full of truffles, pies and muffins. Yes, I have grown so attached to your sound and hopeful presence on my counter. You patiently stayed with me as I transitioned over to a grain free lifestyle and helped me learn how to make delectable delights with coconut and almond flour.
You have been the instigator of many a fine meal and dessert. My paint brush to make works of art that has fed my family and community and now you lay in a box, silent forever. My husband, feeling my deep pain, ran right out and bought a new bright red Kitchen Aide mixer to take your place. And even though I am impressed by her shining bright promise of many more delights to come, I will never forget you. You were my first true love. And with all your wondrous attachments, you have ground more venison than any Kitchen aid mixer will ever dream of doing. Your faithful engine ground through my sausage period. (Which I’m still happily in) In fact that was your undoing, you ground just too many pounds of meat.
In honor of your passing into mixer heaven, where your motor will never feel pain, you won’t have to work and will have chocolate chip cookies served to you by Julia Child. I will be using the bright red mixer, (now named Betty Boop) to make a dessert devoted to love. After all, this is that time of year, when you and I would plot and plan an alluring dessert to serve to the hubby for Valentine’s Day. We would figure out something irresistible that fills the house with a warm and inviting scent.
I think it needs to be cinnamon this year. Yes, cinnamon has been known throughout history to spark the appetite…. in so many ways. Its spicy aroma and stimulating effects are incredibly arousing yet relaxing all at the same time. If I was to be a spice, I would want to be cinnamon because not only is it delicious but healing too. It has been used throughout history to guard against colds, fight off the winter chill and aide in digestion and circulation. This is THE spice of life.
Cinnamon is it, but I think chocolate and cinnamon is even better. How can anyone resist that combination? After all the Aztec Emperor, Montezuma loved to drink a cocoa drink from a golden goblet to give him va va voom for his nights with 100 virgins. Yes, I think the prefect combo for Valentine’s Day shall be created to christen the new mixer and in loving memory to you, my dear old mixer. May you rest in peace and tranquility knowing you fed a whole community (and my husband)with love♥.
Flourless chocolate cinnamon cake
Gluten free and crazy delicious, don’t reserve this cake just for Valentine’s day.
4 oz of high quality dark or bittersweet chocolate
1 stick (1/2 cup) of unsalted butter
3/4 cup of white sugar
3 large farm fresh eggs
1/2 cup of unsweetened high quality cocoa powder
1 1/2 teaspoons of high grade cinnamon
Turn up the passion by heating the oven to 375 degrees. Butter an 8 inch round spring form pan and line the bottom with parchment or wax paper and then butter it. (If you only have a 9 inch pan, bake in ramekins for small servings that are easy to share. Bake for 18 minutes) Chop the chocolate into small pieces and try not to eat it all. In a small sauce pan on the stove, melt the chocolate with the butter, stirring often and till smooth as Don Quixote’s tongue. (You can also do this in the microwave. I know, but it works really well! Just microwave the chocolate and butter in a glass bowl 20 seconds at a time, stirring well between each 20 seconds, till well blended and smooth)
Remove the chocolate butter mix from the stove (or microwave) and add to your mixer. With the whisk attachment, whisk the sugar into the chocolate mixture. (You can do this by hand too) Add the eggs, one at a time while whisking the whole time, thinking about love. Sprinkle the cocoa powder and cinnamon over the chocolate mixture and whisk till just combined. Pour the batter into the prepared pan, while inhaling the warm fragrance of chocolate and cinnamon. Bake in the middle of the oven for 20-25 minutes or until a thin crust has formed on the cake, don’t over cook! Remove from the oven and cool for 5 minutes, and then invert onto a beautiful cake plate. Dust the cake with cinnamon, cocoa powder and powdered sugar if you dare; serve with cinnamon whipped cream for stand up results! (giggle)
Cinnamon Whipped Cream
2 cups of heavy cream
¼ cup of sugar
1 1/2 teaspoons of cinnamon
A teaspoon of vanilla
Mix the sugar, cinnamon together in a small small bowl. Whip the cream on high in your mixer till it just starts to get peaks. Then sprinkle the sugar cinnamon over the whipped cream and whip a bit more then drizzle in the vanilla. Whip a bit more till the prefect consistency you desire. Don’t over mix or you get whipped butter!