The Best Use for Your Stand Mixer

Yes, your stand mixer look beautiful on the kitchen counter, but maybe you’re like me and don’t use it nearly as much as you anticipated? We could make constant batches of cupcakes or pies, but that might not be the best idea. I found the solution: make whipped cream.

Seriously. Fresh whipped cream is more delicious than you could imagine, and having a stand mixer means preparation is ridiculously easy. I am constantly whipping up (haha) batches on the fly. Keep a jar of whipping cream in your fridge, and you’ll be surprised by how often you finding yourself using reaching for it.

There is no need to ever buy store-bought whipped cream if you have an electric mixer of any sort, but especially a stand mixer. You add three ingredients, turn the mixer on, walk away, and come back to a bowl of white heaven. Eat it with fruit, pancakes, hot cocoa, pudding, or by the spoon. You can even pipe it through a pastry bag for a nice shape!

Prep your mixer by cooling the metal bowl in the freezer for a few minutes.

Our three ingredients: whipping cream, sugar, and vanilla.

Attach wire whip.

Begin beating on medium until stiff peaks form.

You’re done! It’s that easy. Now eat it off the spoon or sample it with every item in your house. Store the rest in an airtight container in your refrigerator.

Fresh Whipped Cream

1 cup whipping cream
2 Tbs. sugar
1/2 tsp. vanilla

Set metal mixing bowl in freezer to chill for a few minutes (though this doesn’t always happen in my house–I just don’t have room enough in my freezer!).

Add whipping cream, sugar, and vanilla. Beat on medium until stiff peaks form.

You can also spice it up if you want: add a couple tablespoons of a flavored liqueur, 1/2 teaspoon citrus peel, or 2 tablespoons of unsweetened cocoa powder with 1 tablespoon of extra sugar.




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Lieu’s Vietnamese Restaurant (Lake Worth, Texas)

A couple weeks ago one of my good internet friends came to visit from Atlanta, and we went to eat at one of my favorites, Lieu’s Vietnamese Restaurant. I go there pretty frequently because the seafood pho’s broth is out of this world. I always have to get an avocado shake on my way out too. Although Fort Worth itself has fabulous restaurants, dining options in Lake Worth are mostly limited to lackluster chains, so having Lieu’s nearby is wonderful!

Buttermilk Pie

Buttermilk pie has become one of my favorite Thanksgiving dishes since my parents first introduced me to it two years ago. We made five pies that Thanksgiving (and there were only five of us)–two pecan, two buttermilk, and one pumpkin cream. The buttermilk pie was the definite winner.

I didn’t expect to like this because I’m not at all a fan of buttermilk. I actually don’t like milk at all and can’t bring myself to drink it. This is how I rank different forms of milk, with the first being the best (but still disgusting): whole milk, chocolate milk, strawberry milk, buttermilk.

But buttermilk pie… buttermilk pie heaven-sent. It’s a rich custard-like Texan specialty. I can’t believe I went so long without it. Buttermilk pie is replacing pumpkin pie for me from now on–it’s as easy to make but with a much more interesting taste. This year I’ll be trying the recipe from Lisa Fain’s Homesick Texan.

Buttermilk Pie
Yield: 8 servings

2 cups granulated sugar
1 1/2 tablespoons all-purpose flour (or 1 tablespoon flour, 1/2 tablespoon cornmeal)
8 tablespoons butter (1 stick), softened
3 large eggs, beaten
Pinch of salt
3/4 cup buttermilk
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 piecrust

Preheat the oven to 350 degrees. Place the piecrust into the oven and bake for 10 minutes.

Combine the sugar with the flour and cornmeal, if you’re using. Cream the butter. Add the sugar mixture to the butter and then stir in the eggs, salt, buttermilk, baking soda, vanilla extract and vinegar.

Pour filling into the partially baked piecrust and bake in the oven uncovered until brown on top and the custard has set, about 45-50 minutes.

Fort Worth Food Park

Last weekend I finally got around to checking out the Fort Worth Food Park. I have no idea what took me so long; I’ve wanted to visit since I heard about the place and especially after our positive food truck experience in Austin. Even though I’m in the area all the time, I didn’t go until my friend Devin invited me. Now I’m kicking myself for all the time I wasted!


I’m starting the blog post with desserts because I’m an adult and it’s allowed. Joseph and I had the Nuts for Kentucky and Vanilla Echo cupcakes from Red Jett Sweets. The Nuts for Kentucky was heavenly–bourbon cake, caramel buttercream, and candied pecans. I don’t know how I lived so long without it.


We went at a good time–Sahm BBQ happened to be there. Joseph had their famous “gourmet Korean tacos” as well as kimchee french fries. All delicious!


My tomato and mozzarella grilled cheese from Lee’s Grilled Cheese.

Homemade Applesauce

I am never buying applesauce again! I’ve always liked it but never had homemade until Joseph decided to make it on a whim a few weeks ago–I can’t believe we waited so long. Making your own is so easy and delicious. Plus, you know the ingredients are fresh and chemical-free!

Homemade Applesauce from Allrecipes.com
4 apples – peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Seriously, how easy is that? I’m laughing at myself for buying applesauce all these years.

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