KitchenAid 5-Quart Artisan Tilt-Head Stand Mixer

Description: Become a holiday-baking MVP with KitchenAid's Artisan Stand Mixer! This mixer features a 325 watt motor that breezes through large batches of bread & pastry dough, devils food cake, sugar cookies, mashed potatoes, and other tricky recipes. The 10-Speed controls accommodate a variety of textures for smooth gelato or chunky salsa. Included with the mixer are four accessories. The flat beater is ideal for mashing potatoes or mixing cake batter. The dough hook saves time by replacing the need for hand-kneading cookie doughs and bread yeast. The wire whip is a classical attachment that mixes standard ingredients such as eggs, flour, sugar, and other staples. Reduce the mess of splatters and spills with KitchenAid's pouring shield! With a vibrant Matcha finish and immaculate stainless steel mixing bowl, KitchenAid's 5 Quart Artisan Stand Mixer is a great time-saver that will look charming for counter display. KitchenAid 5 Quart Artisan Stand Mixer (Matcha) Features:Tilt-up Head325 Watt Motor10-Speed Solid-State Control5 Quart Stainless Steel Bowl with HandleIncludes: Coated Flat Beater, Coated Dough Hook, & Wire WhipAlso includes Pouring Shield for mess-free mixing Power Hub for Additional AttachmentsUnique Mixing Action Engineered, designed & assembled with pride in the USA Works with all Includes 1 Year Manufacturer WarrantyItem # KSM150PSMA120 VoltageDimensions:Approximate Dimensions 14 1/2"H x 14"D x 8 1/2WApproximately 17 3/4"H with the head tilted backFudge Brownie Mudslide Ice Cream CakeFeaturing the KitchenAid MixerBy Lindsay LandisBrownie Ingredients12 ounces semisweet chocolate chips1 1/2 cups (3 sticks) unsalted butter, room temperature2 cups granulated sugar4 large eggs1 teaspoon vanilla extract1 cup (4.5 ounces) all-purpose flour1 cup (1.5 ounces) dark or dutch process cocoa powder1 teaspoon instant espresso powder1 teaspoon baking powder1/2 teaspoon fine sea salt or kosher saltIce Cream Ingredients2 cups heavy cream1/2 cup whole coffee beans1 (14 oz) can sweetened condensed milk1/2 cup chocolate covered coffee beans, choppedFor assembly1/2 cup hot fudge sauce, slightly warmedChocolate covered coffee beans, as desired for decorationDIRECTIONS Preheat your oven to 350ºF. Meanwhile, line a Half Sheet Pan with parchment paper and lightly butter. To make the brownie, begin by gently melting chocolate until smooth in a double boiler or in the microwave on low power. Set aside to cool slightly. In the bowl of your KitchenAid fitted with the flat beater, beat the butter and sugar on medium-high speed (4 or 6) for 2-3 minutes, or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Increase the speed to high (8 or 10) and beat for another 2-3 minutes, or until fluffy. Then, mix in the vanilla. In a separate bowl, sift together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside the dry ingredients. Remove the bowl from your Stand Mixer and fold in the melted chocolate with a large rubber spatula. Then, sprinkle the dry ingredients into the bowl and fold until just incorporated. Spread into an even layer on your prepared Half Sheet Pan and bake for 17 to 19 minutes, or until a toothpick inserted near the center comes out clean. Place the Half Sheet Pan on a wire rack to cool completely, then refrigerate for at least 30 minutes (or more) to make the brownie easier to work with in the assembly phase. To make the ice cream, heat cream and coffee beans in a 3qt saucepan over medium heat until it just starts to simmer and steam. Remove from heat, cover, and let steep for 30 minutes. Strain out the coffee beans and refrigerate the cream until completely chilled, at least 2 hours. Chilling the cream ensures that it will make a firm whipped cream in the next step. When completely chilled, pour the cream in to the bowl of your Stand Mixer fitted with the . Turn on mixer to medium-high speed (4 or 6) and whisk until the cream forms stiff peaks. In a separate bowl, pour in your can of sweetened condensed milk. Then, spoon in about 1/3 of the whipped cream, and fold to lighten up the mixture. Add the remaining whipped cream and fold until evenly incorporated and no streaks of bright white remain. Finally, fold in the chopped chocolate covered coffee beans. To assemble the cake, springform pans work best because you can detach the sides. Using the bottom of the pan as a template, trace and cut out two rounds from the brownie in your Half Sheet Pan with a butter knife. Use a spatula to remove excess brownie and set aside. Latch the sides of the springform pan back into place. With an extra large spatula, carefully lift one of the brownie rounds and place into the bottom of springform pan, pressing down the edges into an even layer. Spread half of ice cream mixture evenly on top of brownie. Drizzle with about 1/3 cup of fudge sauce. Repeat with the second brownie round, followed by remaining ice cream mixture. Cut the brownie scraps leftover from making the rounds into evenly sized squares, and pile on top of the assembled cake in a decorative manner, scattering a few chocolate covered espresso beans on top as well, if desired. Drizzle with remaining fudge sauce. Place the assembled cake into refrigerator and freeze until completely firm, at least 4 hours or overnight. To serve, remove the cake from freezer and release sides of Springform Pan to leave behind clean layers. Use a large knife to slice into wedges and serve immediately. Return any leftover cake to freezer to enjoy later.Corded Electrical Item(s) Notice: Use of any corded electrical items we sell outside of The United States of America will void the manufacturer's warranty. We do not accept returns on corded electrical items purchased outside The United States of America, so please purchase at your own discretion.

Price: 449.95 USD

Location: Springfield, Missouri

End Time: 2024-08-10T16:50:44.000Z

Shipping Cost: N/A USD