Oh my

As much as I love the gorgeous piece of machinery that is our new Kitchenaid mixer, I can certainly see a down side to owning it. It's just so easy, on a cloudy, chilly night like tonight, to think, "Oh, man, I want some brownies" and then just make some brownies.

Here's how it went down: I googled "brownie recipe". I saw "Best Brownies" recipe. Then, a few minutes and a messy flat beater later, I had a pan of brownies in the oven. And who could blame me? It's so easy.

But, earlier today, I saw a picture of homemade whipped cream and I was like, "I should make some homemade whipped cream." So while the brownies were baking, I pulled out the whisk attachment, stole a lil' bit of Carla's heavy cream she uses to make butter from the fridge, and whipped up a half batch of whipped cream. And, oh my, I have to say it was a fine decision.

You know I licked this thing clean one second after the picture was taken.

Just a bowl of whipped cream, waiting patiently.

This is too easy. You probably already know how to do this.

1. A cup of heavy cream goes into the bowl. Whisk it until it starts to get thick.

2. Drop in 2 tablespoons of powdered sugar and 1/4 teaspoon of vanilla extract.

3. Whisk until peaks start to form, but not too long or fast or you'll end up with butter. I whisked on 8 for about a minute and the results were perfect.

Oh my, yes.

Whip it

Whipped butter in 4 minutes? Don't mind if I do.

 

I don't know if you heard, but we won a KitchenAid mixer! I am already smitten with her beauty and power. She needs a name because I may love her more than the dog.

Butter

ingredients

1 pint heavy cream

directions

1. Mix heavy cream in stand mixer on medium speed for about a minute. 

2. Bump up the speed to high for another 2 to 3 minutes. 

It's ready when the butter forms together and buttermilk separates. 

3. Strain butter from buttermilk. 

4. Rinse butter until water runs clear. 

5. Place butter on a cutting board and fold over and over pushing out the remaining liquid. 

6. Refrigerate