KitchenAid Recipe Addicts

02/26/2026

✨ Love baking but don’t know where to start?
This cookbook will change your kitchen forever.
The KitchenAid Stand Mixer Cookbook for Beginners 2025 by Katie Monroe makes baking super easy, even if you’re brand new.
From fluffy muffins, soft cookies, creamy ice creams, sauces, breads, and more — every recipe is step-by-step and beginner-friendly.
✔ Simple instructions
✔ Full-color pictures
✔ Recipes anyone can make
✔ Perfect for daily cooking and special moments
Bring joy, aroma, and confidence back into your kitchen.
👉 Grab your copy today and start creating magic at home!
Available on amazon

12/11/2025

✨ Love baking but don’t know where to start?
This cookbook will change your kitchen forever.

The KitchenAid Stand Mixer Cookbook for Beginners 2025 by Katie Monroe makes baking super easy, even if you’re brand new.
From fluffy muffins, soft cookies, creamy ice creams, sauces, breads, and more — every recipe is step-by-step and beginner-friendly.

✔ Simple instructions
✔ Full-color pictures
✔ Recipes anyone can make
✔ Perfect for daily cooking and special moments

Bring joy, aroma, and confidence back into your kitchen.
👉 Grab your copy today and start creating magic at home!
Available on amazon

Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet, or computer - no Kindle device required.

01/25/2025

DELICIOUS SHREDDED CHICKEN
Yields: About 4 cups shredded chicken Prep time: 10 minutes Cook time: 20-25 minutes
Ingredients:
• 1 (3-4 lb) whole chicken, or 2-3 boneless, skinless chicken breasts
• 1 onion, quartered
• 4 carrots, peeled and cut into large pieces
• 4 celery stalks, cut into large pieces
• 10 cups water
• 1 tablespoon salt
• 1 teaspoon black pepper
Instructions
1. Cook the Chicken: Place the chicken, onion, carrots, celery, water, salt, and pepper in a large pot or Dutch oven. Bring to a boil over medium-high heat, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through. Remove the pot from the heat and let the chicken cool in the broth for about 30 minutes.
2. Shred the Chicken: Once the chicken is cool enough to handle, remove it from the broth and place it in the bowl of your KitchenAid Stand Mixer. Using the paddle attachment, shred the chicken on low speed for 2-3 minutes, or until it is finely shredded.
3. Use or Store: Use the shredded chicken immediately in your favorite recipes, such as soups, salads, sandwiches, or tacos. To store, let the shredded chicken cool completely, then transfer it to an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months.

Tips:
• You can use any type of chicken you like for this recipe, but bone-in, skin-on chicken will add more flavor to the broth.
• The shredded chicken broth can be used to make soups, stews, or gravy.

01/24/2025

ANGEL FOOD CAKE
Yields: 1 (10-inch) angel food cake Prep time: 30 minutes Bake time: 35-40 minutes
Ingredients:
• 1 ⅓ cups cake flour
• 1 ½ cups granulated sugar
• 12 large egg whites, room temperature
• 1 teaspoon cream of tartar
• 1 ½ teaspoons vanilla extract
• ½ teaspoon almond extract
Instructions
1. Prepare the Flour and Sugar: Sift the cake flour and granulated sugar together into a large bowl. This removes any lumps and helps aerate the mixture.
2. Whip the Egg Whites: Using the whisk attachment of your KitchenAid Stand Mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form (when you lift the whisk, the peaks will droop slightly). Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff peaks form (when you lift the whisk, the peaks hold their shape).
3. Fold in the Dry Ingredients: Reduce the mixer speed to low. Add the vanilla and almond extracts to the egg whites and beat for a few seconds to combine. Gradually add the sifted flour and sugar mixture to the egg whites, folding gently with a spatula until just combined. Be careful not to overmix, as this can deflate the batter.
4. Bake the Cake: Pour the batter into the ungreased angel food cake pan. Gently tap the pan on the counter to remove any air bubbles. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Invert: Immediately invert the cake pan onto a wire rack and let it cool completely. This prevents the cake from collapsing. Once cool, run a thin knife around the edges of the cake to loosen it from the pan. Invert the pan again onto a serving plate to release the cake.

Tips:
• Make sure all your ingredients are at room temperature for best results.
• Use a fine-mesh sieve to sift the flour and sugar for a lighter cake.
• Don't overmix the batter, or the cake will be tough.
• Be careful when inverting the cake, as it can be fragile.

01/24/2025

Meatballs using your kitchenaid stand mixer
Yields: About 24 meatballs Prep time: 20 minutes Cook time: 20-25 minutes
Ingredients:
• 2 pounds ground beef
• 1/2 cup Italian bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 large egg
• 1/4 cup milk
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
Sauce (optional, but highly recommended):
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon sugar
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
Equipment:
• KitchenAid stand mixer with paddle attachment
• Large bowl
• Baking sheet
• Skillet
Instructions
1. Make the Meatballs: In the bowl of your stand mixer, combine ground beef, bread crumbs, Parmesan cheese, parsley, garlic, egg, milk, oregano, salt, and pepper. Using the paddle attachment, mix on low speed for 2-3 minutes, or until just combined. Be careful not to overmix. Shape the mixture into about 24 meatballs, each about 1-1.5 inches in diameter.
2. Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs to the skillet and cook for 5-7 minutes per side, or until browned and cooked through. Remove the meatballs from the skillet and set aside.
3. Make the Sauce (Optional): In the same skillet, add the diced tomatoes, tomato sauce, onion, garlic, sugar, Italian seasoning, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Return the meatballs to the sauce, coat well, and simmer for an additional 5 minutes.
4. Serve: Serve the meatballs immediately, or store them in the refrigerator for up to 3 days. You can reheat the meatballs in the sauce over low heat on the stovetop or in the oven at 350°F (175°C) for 10-15 minutes.

Tips:
• For extra flavor, you can add a pinch of red pepper flakes to the meatball mixture.
• You can use any type of bread crumbs you like, but Italian bread crumbs are traditional.
• If you want to make ahead, you can cook the meatballs and freeze them in an airtight container for up to 3 months. Thaw them overnight in the refrigerator before reheating.

01/23/2025

DELICIOUS HOMEMADE BAGELS
Ingredients:
• 3 ½ cups bread flour
• 1 tablespoon sugar
• 1 ½ teaspoons salt
• 1 ½ teaspoons instant yeast
• 1 ½ cups lukewarm water
• 2 tablespoons malt syrup (optional)
• Toppings (sesame seeds, poppy seeds, etc.)
Instructions
1. Mix it Up: Dump all the dry ingredients (flour, sugar, salt, yeast) into your mixer bowl. Pour in the water and malt syrup (if using). Using the dough hook, mix on low speed for 2 minutes, then crank it up to medium for 5-7 minutes until you have a smooth, elastic dough.
2. Rise and Shine: Cover the bowl with plastic wrap and let the dough hang out in a warm spot for 1-1.5 hours. It should double in size – get ready for a dough-nating moment!
3. Shape Up: Punch down the dough to release the air. Divide it into 12 pieces and roll each one into a smooth ball. Let them relax for 10 minutes. Now, roll each ball into a long rope (about 8 inches). Fold the rope in half and pinch the ends together to form a ring. Repeat with the rest of the dough – you've got bagel shapes!
4. Boil & Bake: Fill a large pot with water and bring it to a rolling boil. Carefully drop a few bagels in at a time and cook for 30 seconds per side. Fish them out with a slotted spoon and place them on a baking sheet lined with parchment paper. Sprinkle with your favorite toppings. Bake at 425°F (220°C) for 20-25 minutes until golden brown.
5. Cool Down & Enjoy: Let the bagels cool completely on a wire rack before slicing and devouring.

Tips:
• If you don’t have malt syrup, honey works too!
• Feeling adventurous? Add caraway seeds to the dough for extra flavor.

01/13/2025

Classic Homemade Bread
The KitchenAid stand mixer’s dough hook makes it easy to knead bread dough without the effort of hand-kneading.

Ingredients:
3 cups all-purpose flour
2 tsp salt
2 tbsp sugar
1 packet active dry yeast (2 1/4 tsp)
1 cup warm water (110°F)
2 tbsp olive oil

Instructions:
In the bowl of your stand mixer, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
Add the flour and salt to the mixer bowl.
Attach the dough hook, start mixing on low speed, and then increase to medium speed for 8-10 minutes until the dough is smooth and elastic.
Shape the dough into a ball and place it in a greased bowl. Cover and let it rise for 1-1.5 hours, or until doubled in size.
Preheat the oven to 375°F.
Punch the dough down, shape it into a loaf, and place it in a greased loaf pan.
Let it rise for another 30 minutes, then bake for 25-30 minutes until golden brown.

01/04/2025

Delicious Strawberry Ice Cream Recipe

Ingredients:
2 cups fresh strawberries (hulled and sliced)
¾ cup sugar (divided)
2 cups heavy cream
1 cup whole milk
1 teaspoon lemon juice

Instructions:
1. Prep Strawberries
Mash strawberries with ¼ cup sugar and lemon juice.
Let sit for 15 minutes.

2. Make Cream Base
Whisk milk, remaining sugar, and heavy cream until sugar dissolves.

3. Combine & Chill
Stir strawberry mixture into cream base.
Chill in the fridge for 2-3 hours.

4. Churn
Pour into KitchenAid ice cream maker.
Churn for 20-25 minutes.

5. Freeze & Serve
Freeze for 2-4 hours for a firmer texture.
Scoop and enjoy!

12/31/2024

Effortless homemade pasta dough made with my KitchenAid stand mixer! 🍝✨ Fresh, simple, and ready to roll. Who’s ready for pasta night? 😍

12/30/2024

The ultimate chocolate chip cookies 🍪 – crispy edges, gooey centers, and pure magic in every bite! Watch, bake, and indulge. 🍫✨

12/29/2024

Whip up irresistible chocolate chip muffins effortlessly with the power of a KitchenAid stand mixer!

INGREDIENTS:

2 cups (250g) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup (120ml) whole milk
1/2 cup (120ml) plain yogurt
1 cup (175g) chocolate chips (plus extra for topping)

INSTRUCTIONS:
1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: Attach the paddle attachment to your KitchenAid stand mixer. Add the softened butter and sugar to the mixing bowl. Start the mixer on speed 2, then increase to speed 4, and beat until light and fluffy (about 3 minutes).
4. Add Eggs and Vanilla: With the mixer on speed 2, add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until incorporated.
5. Incorporate Wet Ingredients: Reduce the speed to stir (speed 1) and alternately add the dry ingredients in three additions and the milk/yogurt in two additions. Start and end with the dry ingredients. Do not overmix—stop as soon as the ingredients are combined.
6. Fold in Chocolate Chips: Detach the bowl from the mixer and gently fold in 1 cup of chocolate chips using a spatula.
7. Portion Batter: Use an ice cream scoop to evenly distribute the batter into the prepared muffin tin. Fill each cup about 2/3 full. Sprinkle extra chocolate chips on top for a bakery-style look.
8. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.