Eating Healthier in Today's World


We here at Healthy Kitchens are concerned about today's food supply and how it affects our families' health.  This blog will be devoted to increasing awareness to all our readers about how to increase the nutritional content of the food that we feed our families daily.  We don't want to make it harder, so we have some great ideas on how to do this much easier with the use of some great tips and tricks.  We hope to have some great suggestions, recipes, nutritional information etc. that you all can use.  Please feel free to email us back with your comments and we will answer your questions and concerns or just add them to the posts.

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Memorable Christmas Desserts

Friday, December 14, 2018


Memorable Christmas Desserts

Memories are made with these delicous desserts.  Taking a bite of Grandma's Carrot Cake, or Mom's Christmas Trifle are magical times.  Here are some new and old ideas for a taste to be remembered.

Click on the title for printable copy of recipe 


1 cup sugar

1 cup oil

3 eggs

1 ½ cup cake or pastry flour

1 1/3 tsp. Cinnamon

1 1/3 tsp. Baking powder

1 1/3 tsp. Baking soda

½ tsp. Salt

2 cups grated carrots (about 4 large carrots, peeled and finely grated)

½ cup chopped nuts (I use the Slicer/shredder thick grate blade)

Preheat oven to 300 degrees F. Using the Bosch with the cookie/batter whips, beat the sugar and oil until fluffy. Add eggs one at a time and beat after each addition. Add sifted dry ingredients and carrots and nuts and jog the machine a few times until incorporated. Pour into 2- 9”greased cake pans and bake in a preheated oven for 1 hour. Remove and let cool slightly and remove from pans on to cooling rack. When cake is completely cool add icing. Cream Cheese Icing 8 oz. cream cheese (room temp.) 1 cup butter 2-3 cups icing sugar 1 tsp. Real vanilla In the bowl with the whips, jog the butter and cream cheese until softened and turn on speed one and mix until smooth and ice cake when cool.




2 cups sugar

1/2 cup light corn syrup

1 cup shortening

1/2 cup margarine

2 eggs

1 tsp vanilla

1 cup milk

1 tsp salt

8 tsp baking powder

1 tsp baking soda

6 1/2 cup fresh ground soft wheat flour or all purpose flour

In Bosch Mixer bowl with Cookie Paddles attached, cream sugar, corn syrup, butter, shortening, eggs and vanilla. Add milk and mix slowly on speed one. Add dry ingredients. Dough will be a little sticky. Refrigerate (covered) for 1 hour. Roll out on floured surface 1/8" - 1/4" thick. Cut out with cookie cutter. Place on ungreased cookie sheet (or use parchment paper). Bake 10 - 12 minutes at 375F - Makes about 3 dozen cookies


24 oz cream cheese, softened

1 cup of sour cream

4 large eggs

¾ cup of white sugar

2 tbsp white chocolate chips

3 tbsp all-purpose flour

½ to ¾ tsp peppermint extract Red food coloring Crushed candy canes


1 ½ cups of chocolate crumbs

2 tbsp of white sugar

⅓ cup of melted butter Crust Instructions:

In a bowl, combine the cheesecake crust ingredients. (I like to use the cookie whisk to mix crumble mixtures like this.) Then press them into the bottom of the parchment paper-line 9” spring form pan. Place the crust in the fridge to cool. Cheesecake Instructions: In your Bosch Stand Mixer using the wire whips attachment, beat the sugar and cream cheese together. Once the mix is smooth, swap to the cake paddle attachment and start slowly adding the flour. Then add the eggs one at a time, followed by the sour cream. At your stove, take a small saucepan over a very low heat and melt your white chocolate chips then remove from the heat when melted. To your melted white chocolate, add ¼ cup of the cream cheese mixture. After you stir it in, add the peppermint extract and a couple of drops of food coloring, swirling them with a knife to create a feathered look. With the cream cheese mixture still in your Bosch, pour half over your prepared crust, and then add a layer of the swirled peppermint mix. Repeat the layers, but ensure your last layer is the peppermint swirl layer. Bake your cheesecake at 325 degrees for about 34-40 minutes or until you can see the center is about set. Bring out to cool for 10 minutes, run a knife around the pan, and then cool for another hour before placing it in the fridge to chill overnight. Before you go to serve, remove from spring form pan, and garnish the sides of your delicious candy cane cheesecake with crushed candy canes!





For the Cake

·         Vegetable oil cooking spray

·         1/2 cup whole milk

·         2 tablespoons unsalted butter

·         3/4 cup all-purpose flour

·         1/4 cup unsweetened Dutch-process cocoa powder

·         1 1/2 teaspoons baking powder

·         1/2 teaspoon salt

·         2 large eggs, room temperature

·         3/4 cup granulated sugar

·         1 1/2 teaspoons pure vanilla extract


For the Syrup

·         1/4 cup granulated sugar

·         1/4 cup water

·         1/3 cup apple juice


For the Mousse

·         2 1/2 cups heavy cream

·         12 ounces white chocolate, finely chopped

·         1/2 cup coarsely chopped peppermint candies or candy canes


For the Pudding

·         8 ounces milk chocolate, finely chopped

·         2 cups heavy cream

·         3 large egg yolks, room temperature


For Serving

·         1 1/2 cups heavy cream

·         1/4 cup confectioners' sugar

·         1/4 cup coarsely chopped peppermint candies or candy canes


1.   Preheat oven to 350 degrees. Make the cake: Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.

2.  Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, baking powder, and salt in a bowl. Put eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow, steady stream. Add flour mixture, and beat until just combined.

3.  Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on a wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.

4.   Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in Apple juice.

5.   Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.

6.  Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, and then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.

7.   Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.

8.   Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.

9.  To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup. Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.

10.  Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.



posted by Carol or Pam Stiles at 6:00 am - 0 comments

5 Favourite Holiday Appetizers

Friday, December 7, 2018


A tasty Christmas tradition in North America is eating a meal of only appetizers for dinner on Christmas Eve.  To sit by the Christmas tree with the warm fire (or TV fire) and a full plate.  Here is a list of 5 appetizers that are a classic.  

Click on the recipe title for printable copy.


1 8oz. pkg. crescent rolls

1/2 cup cream cheese

1/4 cup ranch dressing

1 1/2 Tbsp. Italian Dressing

1/4 cup Miracle whip Chop until fine:

1 cup broccoli

1 cup cauliflower

1/2 cup green onions (about 3 good sized ones)

1 cup tomatoes

I put the cauliflower and broccoli through the Slicer/Shredder/s dice (french fry) blade to get a chopped product. If you like it finer try the coarse grate blade. Roll out he crescent rolls to cover 10”x15”x2” baking sheet. Bake at 350 degrees F for 10 min. Cool. Whip cream cheese until smooth and add salad dressings. Spread over crust. Sprinkle with cut up vegetables. Chill. Serve in cut squares


BRUSCHETTA (from Sensible Cooking)

1 1/2 cups Roma tomatoes (6 to 8 chopped)

2 Tbsp. red onion

1-2 large cloves of garlic (minced)

2 Tbsp. fresh basil (4 to6 small leaves) chopped

1 Tbsp. olive oil

1 Tbsp. red wine vinegar (or balsamic vinegar)

1/4 tsp. salt dash ground pepper

1/4 tsp. garlic salt

2-3 sprigs cilantro French bread, or Italian bread, baguettes or pita breads. Either using the food processor attachment pulsed or an Alliagator chopper chops tomatoes, onions and garlic. In a bowl combine all ingredients except the cilantro and bread and mix. Cover the bowl and place in a refrigerator and let marinate 1 hour. When ready to serve preheat broiler and slice bread in 1” slices at 45 degree angle. If bread has a hard crust, slice a clove of garlic in half, and rub around edge of crust. Brush both sides of each slice with olive oil. Broil bread in the oven for 1 1/2 to 2 min. per side or until surface of bread starts to turn brown. Arrange bread slices on serving platter. Pour chilled tomato mixture in a neat pile onto the bread slices, or serve tomato mixture in a bowl by the bread. Garnish with cilantro.


HERBED CHEESE LOG (from Simply Gormet)

1 lb. sharp cheddar cheese

1 lb. cream cheese

1 small onion, chopped finely

1 cup walnuts chopped

1 bunch parsley

1 Tbsp. chili powder

1 Tbsp. curry powder

1 Tbsp. paprika

Either using the Bosch Meat/food grinder or the Food Processor attachment, process the cheddar and cream cheeses until smooth. Add onion and 1/2 chopped walnuts and mix well. (If using the meat grinder all the cheeses, nuts and onions can go through it to be mixed together) Shape into 2 logs and wrap in plastic wrap and chill in fridge for 2 hours. Mix finely chopped parsley, nuts, spices on a flat surface. Roll logs in spice mixture and serve with crackers.



 ½ cup margarine or butter

1 Tbsp Worcestershire sauce

1 tsp garlic salt

1 tsp celery salt

1 tsp paprika

1 tsp onion salt

6 cups of cheerio’s (or add the cereals you like best)

3 cups of shreddies

3 cups pretzels

3 cups peanuts

Melt margarine or butter and blend with Worcestershire sauce and salts. Pour over cereals and nuts. Mix well and bake for 1 hour at 250˚. STIR OFTEN.



 1lb Spicy or Regular Sausage

 8oz Cream Cheese (softened)

1 clove Garlic chopped fine

 1/4 C Onion chopped fine

45-50 Button Mushrooms

In a skillet cook the sausage and drain off fat, add onions and garlic cook two minutes more. With Bosch Slicer shredder attachment use the whip attachment or the processor bowl for the L’Equip Stick Blender and cream the cream cheese until soft and smooth. Add the sausage to the cream cheese. Remove all the stems of the mushrooms and wash thoroughly. Place mushrooms on sheet pan and fill with cream cheese mixture. Broil 5-10 minutes or bake at 375 for 8 minutes. Serve hot. Can fill in advance and have in refrigerator


posted by Carol or Pam Stiles at 6:00 am - 0 comments

Great Holiday Cupcake Baking Tips

Thursday, November 29, 2018

From pink lemonade to peanut butter cup, you can buy cupcakes in just about any flavor nowadays. Even better than buying your favorite cupcake is baking it yourself! If you want to bake a batch of cupcakes, check out these tips to make sure your recipe turns out great!

Don’t Over Mix or Under Mix the Ingredients

Of course you want all ingredients mixed so the wet and dry ingredients are combined, but be careful not to over mix your batter. Over mixing can result in dense and heavy cupcakes because it can cause the gluten to over develop and form elastic strands, which can also reduce the amount of air bubbles that help make cupcakes light and fluffy. Our cake paddles are great for making the perfect cupcakes.

Correctly Fill Cupcake Pans

Generally, fill each cupcake liner about ⅔ of the way full. This should help prevent your cupcakes from rising too high over the pan or being too far below the rim of the liner. In order to make sure all of the cupcakes are the same size, try using a spring-handled scoop, this will ensure you have the same amount of batter for each cupcake.

Bake the Cupcakes in the Center of the Oven

In order to evenly cook cupcakes, bake only one pan at a time and place the rack in the center of the oven. Doing this allows proper air circulation so that the heat can reach the pan evenly.

Use Room Temperature Ingredients

Allow the ingredients to come to room temperature before combining them. By doing this important step, your batter will be more smooth. If your ingredients are too cold, it may result in denser cupcakes. If the recipe calls for butter, it is especially important for it to reach room temperature before mixing it in.

How to Tell if the Cupcakes are Done Cooking

Make sure your cupcakes are not over or under baked. You can poke the center of a cupcake with a toothpick and if it comes out clean (with no batter on it), then your cupcakes are baked through! You can also try pressing down in the center of the cupcake with your finger. If the top of the cupcake bounces back, it should be done! If you press down on the center and it leaves a dent, they probably need more time.

Allow the Cupcakes to Properly Cool

Trying to frost cupcakes before they cool is always a bad idea. The frosting will melt and slide off of the cupcake or you’ll end up tearing the cupcake. You can let them cool at room temperature for about an hour, or if you need them to cool a bit faster, let them sit at room temperature for 10 to 15 minutes and then place them in the freezer for about 20 minutes. They’ll be ready to frost in no time!

Frost the Entire Cupcake

In order to prevent cupcakes from drying out, try frosting the entire top of the cupcake (once it is cooled). This will help the cupcake retain moisture better than if you simply place a dollop of frosting in the center.

Follow the Recipe

Many sweet treat recipes have some wiggle room when it comes to following the recipes, such is not so with cupcakes. When it comes to cupcakes it is always best to stick as close to the recipe as possible to ensure the best taste and texture results! We do have some great tips for gluten-free baking if you do decide to make changes.

Speaking of recipes… Here are a four fun cupcake recipes for you to test these tips on!

Salted Carmel Cupcakes

Light Lemon Cupcakes

Red Velvet Cupcakes

Banana Cupcakes with Peanut Butter Icing

Thanks to our Parent site for sharing!

posted by Carol or Pam Stiles at 6:30 am - 0 comments

Conquer the Holiday Baking Hustle

Friday, October 26, 2018


 As the holidays approach, many home chefs often have a higher amount of cooking and baking to do. This increased load can be difficult to manage and dampen some of the holiday fun.

The original Bosch mixer was created to make home cooking easier, and our current line of Bosch mixers maintain that proud legacy. So, if you need some extra help in the kitchen, there are two Bosch attachments that can assist you in creating culinary magic.

Bosch Cookie Paddle Makes Turning Out Cookies A Breeze

From Halloween onward, there seems to be plenty of occasions that call for a batch of fresh cookies. To help you quickly work through batch after batch of cookies, you can use the Bosch cookie paddle attachment.

With this attachment on your stand mixer, you can turn out hundreds of cookies in no time flat. The broad sides of the cookie paddles help gently fold all your ingredients together and ensure no odd patches of flour are left.

To protect your cookie paddle attachment, make sure any butter the cookie recipe calls for is softened before adding it to your Bosch mixer. Chilled butter may cause the cookie paddle to snap if the paddle becomes stuck on the butter, as the drive motor on a Bosch mixer is so strong. However, all Bosch cookie paddles come with a 30-day, no-questions-asked return policy, and we will send you a new attachment.

Watch the video below to see just how many cookies you can make at one time in your Bosch stand mixer. 

Fill Your Home With Delicious Bread With The Bosch Dough Hook

Whether you are mixing up a batch of rolls for a holiday dinner or creating a delicious dessert bread as a gift, the Bosch dough hook attachment can make your work easier.

Other stand mixer dough hooks are designed to just be a curved hook. This kind of dough hook can leave clumps of dry ingredients, and the remaining bread dough quickly wraps around the hook without properly mixing.

In contrast, the Bosch dough hook attachment has two curving hooks to grab all your ingredients and ensure they are well incorporated, in addition to a flat bowl-scraping prong that will catch everything else. Some home bakers have found that the effectiveness of the Bosch dough hook allows them to cut down on their bread proofing time.

 If you have a Bosch Universal Plus mixer and would like to conquer this holiday baking season, be sure to utilize the cookie paddle and dough hook attachments as you prepare for various events and festivities.

Also, if you are looking for tasty bread and cookie recipes to try with your Bosch mixer, you should definitely check out our recipes before you start your holiday baking.

posted by Carol or Pam Stiles at 5:38 am - 0 comments

Kitchen Storage Ideas!

Friday, October 5, 2018


Genius Ways To Store Your Stand Mixer

One of the benefits you can enjoy when you choose a Bosch Mixer is that you have chosen a fairly compact mixer which will fit easily into most homes. But, depending on the size of your kitchen and other kitchen tools, you may need more inventive ways to store your stand mixer. To help kickstart your organization process, below are some of our favrite kitchen storage ideas.


Pegboard Storage Isn’t Just For Garage Tools

A quick and easy way to add some storage space to your kitchen is to add a pegboard to your kitchen wall. You can paint the board any color you like to help it fit in better with your kitchen decor while adding hooks to the pegboard so you can hang your various Bosch Mixer attachments along with other regular kitchen tools. Also, with the right hooks, you can add a shelf or two to your pegboard storage. Be sure not to overload these shelves.

Store Your Stand Mixer In A Blind Corner Cabinet

The corner of a kitchen is often an underutilized space but would be perfect for storing your Bosch stand mixer. There are at least 8 different types of blind corner cabinets which can be utilized to store your mixer neatly out of the way when you don’t need it. We highly recommend pull out options as they make it that much easier to reach all your stored kitchen tools.

Just Add Hooks To Maximize Kitchen Space

If you have the shelf space but you don’t want to jumble your Bosch Mixer attachments in a drawer with all the rest of your kitchen utensils, you can neatly store them in the same cabinet that holds your mixer! You can use screw-in hooks or damage-free command strips and have easy access to all your Bosch Mixer attachments.

Fit Your Kitchen With An Appliance Lift Kit

Add extra counter space along with handy storage by installing an apliance lift kit. This tough shelf can swing up and out, then lock into place. It brings your easily stored Bosch mixer up to counter height. When you’re done using it, you can swiftly tuck it back under the counter without any lifting or shifting. Also, with the space under the lift kit, you can store your various Bosch stand mixer attachments.

Feel free to combine several of these genius stand mixer storage methods so you can keep your Bosch mixer safely stored until the next time you want to mix up something delicious!

posted by Carol or Pam Stiles at 6:00 am - 0 comments

Bosch History

Friday, September 28, 2018


The Design of the Bosch Mixer Evolves Through The Years

There have been three redesigns of the Bosch Mixer since its creation in 1952. These changes have all been aimed to make the Bosch Mixer lighter, more durable, and add power to the machine.

While there are other Bosch Mixer variants, the Bosch Universal Plus is the closest to the original Bosch Mixer design and has undergone only a few changes.


§  Original Bosch Mixer (1952) – From its presentation in Germany in 1952, the original Bosch Mixer became popular throughout Europe. The original design had far more metal components, which made the mixer fairly heavy and tended to take up a good amount of counter space.

§  First Bosch Mixer redesign (1972) – Twenty years after the original Bosch Mixer hit the market, the mixer was redesigned. One of the major changes in the 1972 Bosch Mixer is the switch from metal housing to polycarbonate housing for the motor and other parts. This allowed for heat to escape the machine more easily to keep it from overheating. Also, a transmission was added to the mixer, which allowed the users to change gears so harder mixing work can be done.

§  Second Bosch Mixer redesign (1986) – Not only did the sales distribution model change in 1986 but so did the design of the Bosch Universal Plus mixer. The overall design was streamlined, removing the blender attachment and juicer, allowing them to be added on if desired. Also, the motor was made more powerful and more speed controls were added.

§  Current Bosch Mixer design (2009) – The current Bosch Universal Plus Mixer has undergone another boost to its transmission. This allows the Bosch Mixer to handle large mixing loads, from yielding 14 loaves of bread at a time or 34 dozen cookies. It also has greater speed variability control.

Also, along the way, attachments have been designed to work in concert with the Bosch Mixer such as the cookie paddles, various shredders, a variety of meat grinders, pasta noodle makers, and much more.

Modern Bosch Mixers

Since its emergence on to the market in 1952, the Bosch Mixer has helped households for over 65 years. Currently, there are two basic styles of Bosch Mixer available for those who want to bring one of these mixers into their home.

Bosch Universal Plus Mixer

The Bosch Universal Plus Mixer is the best stand mixer, with an 800-watt bottom drive motor, a 6.5-quart mixing bowl, multiple mixing speeds, splash guard and lid cover, a dough hook and hook extender, dual wire whips and more. It is also able to accept a wide variety of additional mixing attachments.

Bosch Compact Tilt-Head Stand Mixer

A spin-off from the main Bosch Mixer, the Bosch Compact Tilt-Head Stand Mixer is a simpler version of the Universal Plus stand mixer. It has a 400-watt motor, a 4-quart mixing bowl, a splash cover, beating whisk, stirring whisk, dough hook, with options to purchase more attachments.

There are different attachment packages you can choose from when buying a Bosch Mixer. Make anything from scratch including pastaice creamground meatswheat, and more.

Choosing A Bosch Stand Mixer For Your Kitchen

Many kitchen appliance manufacturers have realized the benefits stand mixers provide to common house hold chores, making them less difficult as well as more enjoyable. So, when it comes to choosing a stand mixer for your home, there is are many options for you to consider. Bosch Stand Mixers have a long history of excellence and innovation behind it. This machine has had quality research and development go into its design and construction, bringing a superior product to the market. As home and kitchen needs have changed, more attachments and package variability have become available, so you can choose to add what you need from your Bosch Mixer. The Bosch Universal Plus Mixer also regularly outperforms competitor machines, especially in its ability to mix large amounts of ingredients. See for yourself…


If these things sound like what you need from your next stand mixer, then you should not settle for anything less than a Bosch Mixer.


posted by Carol or Pam Stiles at 6:18 am - 0 comments

Waffle Mania!

Friday, September 21, 2018

We are sharing some of our favorite waffle toppings with you! Whether you’re in the mood for something healthy, sweet, savory, or somewhere in between, there’s something on the list for everyone. Which one will you try?


§  Feta cheese and strawberries or cranberries

§  Feta cheese is a white cheese made from raw milk and it’s a staple of Greek cuisine. It compliments the sweet flavors of fresh strawberries or dried cranberries to give you a probiotic boost.

§   Greek yogurt and honey

§  Greek yogurt is a good source of protein and vitamin B and it pairs well with honey on top of your waffles.

§   Strawberry Chia Seed Jam

§  Chia seeds are a high nutrient, low-calorie food that can be added to drinks, salads, and even jams. To make your own chia seed jam, soak the seeds in water for about five minutes or until a jelly-like texture is achieved. Then over medium heat, heat strawberries or any other berries you like with honey until the berries are soft. After heating the berries, simply stir in the chia seeds to create a delicious jam perfect for your waffles!

§   Creamy cashew butter

§  Use your Bosch Compact Food Processor Attachment to blend toasted cashews and coconut oil together for a creamy alternative to peanut butter.

§  Cottage cheese and anything

§  Pre-made pineapple cottage cheese is a delicious and easy find at your local grocery store, perfect for your morning waffles. If you want a fresh twist, mix some cottage cheese with berries or fresh fruit cut in chunks.

§  An even simpler topping is cottage cheese mixed with honey.

§  If you’re in the mood for something a little more savory, try combining your curds with salt and pepper, parsley or basil, some peppers, and then squeeze lemon juice over the entire waffle.


§  Peanut butter, sliced bananas, bacon strips

§  Make Elvis proud with this take on his famous grilled peanut butter, banana and bacon sandwich.

§  Caramelized peaches

§  To make caramelized peaches, stir together four sliced and pitted peaches, the juice of half a lemon, and a pinch of salt and cinnamon. Melt half a stick of butter and ¼ cup sugar in a large skillet over medium-high heat. Add the peach mixture and cook while stirring occasionally, until caramelized, for about 5 minutes. Serve on freshly cooked waffles.

§  We also like to add a scoop of vanilla ice cream along with the caramelized peaches to make the perfect dessert waffle.

§  Lemon curd and raspberry syrup

§  Lemon curd is a mixture of lemon juice, sugar, eggs and butter. It has a flavor and texture that resembles that of lemon meringue filling. You can buy it at the store or make it at home by whipping the ingredients into a froth in your Bosch Universal Plus Mixer. Top it all off with some delicious raspberry syrup for a tart treat!

§  Applesauce and chopped walnuts

§  Get your protein in first thing in the morning with a healthy serving of walnuts sprinkled over your applesauce-slathered waffle!


§  Basil, cherry tomatoes, and mozzarella cheese

§  Try this interesting take on caprese salad for brunch the next time you’re craving a light, refreshing waffle.

§  Avocado and black olives

§  Move over, avocado toast, we’re talking waffles now! Top your waffle with some sliced avocado and black olives before drizzling the entire thing with olive oil.

§  Eggs benedict

§  Swap out your basic English muffin for a hot, crispy waffle! Top it with a poached egg, Canadian bacon and Hollandaise sauce for the perfect breakfast.

§  Fried chicken

§  Chicken and waffles is a common Southern specialty. We couldn’t make a list of waffle toppings without including this classic comfort food. Drizzle your chicken and waffles with honey to contrast the salty flavor of the fried chicken.

§  Cornbread waffles with chili, cheese and sour cream toppings

§  Instead of the typical waffle mix, use a mixture of flour and cornmeal to make these hearty waffles. Chili cheese nachos have nothing on this delicious all-in-one meal.

§  Macaroni and cheese with bacon bits

§  If we didn’t hook you with the bacon bits, just wait until you’ve got creamy mac and cheese dripping off of your waffle slice and the kids are begging for more (you can thank us later).

Here is a tool that go hand in hand with a waffle iron.  The ice cream and cookie scoop.  This tool will provide a cleaner waffle iron and exact replicated waffle every time.  

Let us know in the comments what your go-to toppings are!

posted by Carol or Pam Stiles at 6:07 am - 0 comments

Pantry Baking Essentials

Friday, September 14, 2018

Nothing’s worse than baking a batch of cookies, going to the pantry to grab an ingredient, and realizing you’re missing what you need for the recipe. Keeping your pantry well-stocked allows you to be prepared for any kitchen adventure and also saves you costly trips to the grocery store.

Got a midnight craving for brownies? Maybe a last-minute potluck dish or unexpected dinner guests? Whatever your situation, we’ve got you covered with this foolproof list of must-have pantry ingredients.

Keep in mind that these ingredients are suggestions; tweak the list according to your dietary needs and preferences.


• Whole wheat flour
• Bread flour
• Cake flour
• Rye flour
• Active yeast

Whole Grains and Pasta

• Barley
• Beans
• Corn
• Farro
• Oats
• Quinoa
• Rice
• Rye
• Wheat
• Fettuccini
• Penne
• Spaghetti


• Granulated sugar
• Brown sugar
• Powdered sugar
• Honey
• Molasses

Baking Essentials

• Baking powder
• Baking soda
• Cornstarch
• Salt
• Evaporated milk
• Condensed milk
• Vanilla extract
• Almond extract
• Cream of tartar

Oils and Vinegars

• Vegetable oil
• Coconut oil
• Olive oil
• Non-stick cooking spray
• White vinegar
• Apple cider vinegar
• Lemon juice

Canned and jarred goods

• Beans
• Tomato sauce
• Crushed tomatoes
• Beef, chicken and vegetable broth
• Peanut butter
• Mayonnaise


• Cocoa powder
• Chocolate chips
• Food coloring
• Dried fruits and nuts

We also suggest buying some of these ingredients like whole grains and pastas in bulk. As long as you store them in airtight containers, they will keep for a long time and you’ll always have them on hand. If you ever run out of flour, you can home-mill your own flour from grains using your Nutrimill Grain Mill.

If you have a pantry staple you can’t go without, let us know in the comments!

posted by Carol or Pam Stiles at 6:01 am - 0 comments

Back to School Nutbutter!

Friday, September 7, 2018



Did you know that the Bosch Meat Grinder attachment can be used for more than just grinding up meat? It’s also a great tool for making chunky salsa, cheese balls, and NUT BUTTER (just to name a few). We’re sharing 10 nut butter recipes from across the web that make us drool. Give them a try using your meat grinder attachment and let us know what you think! It’s as simple as adding all of the ingredients straight into your meat grinder attachment and processing them a few times until you’ve expressed the natural oils from the nuts and have reached your desired consistency.  We have two sizes of meat grinders one large and one small.  The smaller one is much cheaper and comes with the small disks that would achieve the texture and smooth nut butter desired.  If you prefer or already have the large meat grinder we advice to purchase the 2mm or 3mm disks


1. Homemade Salted Vanilla Honey Peanut Butter

Monique from Ambitious Kitchen shares a sweet peanut butter recipe that tastes more like a dessert than anything else!

§  2 cups unsalted roasted peanuts

§  2 teaspoons honey

§  1 vanilla bean, split lengthwise and seeds scraped

§  ½ teaspoon salt, plus more to taste

§  1-2 teaspoons coconut oil, plus more if necessary

2. Homemade Dark Chocolate Almond Butter with Sea Salt

Stephanie Jeong from Wake The Wolves shares this sultry homemade butter paste that makes breakfast time a whole lot better.

§  2 cups almonds (plain, raw, no salt)

§  2 tablespoons cocoa powder (unsweetened)

§  1 tablespoon honey, melted

§  1 teaspoon coconut oil, melted

§  1-2 pinches sea salt

Roast raw almonds at 350 degrees (F) for 10 minutes before combining all ingredients into the meat grinder attachment.

3. Easy Homemade Cocoa Hazelnut Butter

Forget the store-bought, sugar loaded hazelnut spread from the store and try this easy, healthier recipe from She Loves Biscotti.

§  2 cups hazelnuts

§  2 tablespoons hazelnut oil or vegetable oil

§  3-4 tablespoons honey

§  1/4 cup cocoa powder

§  1 teaspoon pure vanilla extract

§  pinch salt

Roast hazelnuts (12-15 minutes @ 325 degrees (F) and remove skins before processing through meat grinder attachment.

4. Homemade Vanilla Coconut Butter

Oh, you didn’t know this was a thing? This mouth-watering toast-topper from Espresso and Cream is going to be your new favorite.

§  2 cups unsweetened coconut

§  1 teaspoon high-quality vanilla

§  2 teaspoon sugar

5. Homemade Cacao Nib Almond Butter

With bits of cacao in the chunky almond butter, Lentine Alexis had us begging for the recipe.

§  3.5 cups raw organic almonds

§  1/4 cup maple syrup, plus more if you like it sweet

§  1 cup raw cacao nibs

6. Homemade Vanilla & Honey Cashew Butter

Show Me The Yummy shares this truly buttery spread made from cashews, vanilla, and honey. It’s a nut butter you’ll want to eat straight from the jar.

§  2 cups cashews

§  2 tablespoons honey or more, to taste

§  1 tablespoon coconut oil melted and cooled slightly

§  1 teaspoon vanilla extract

§  1/2 teaspoon salt

Roast raw cashews in the oven at 300 degrees (F) for 8-12 minutes before processing ingredients through the meat grinder attachment.

7. Homemade Salted Maple Roasted Almond Butter

This sweet maple nut butter shared by Sally’s Baking Addiction is a classes recipe every home chef should try.

§  3 cups Diamond of California whole almonds (raw and unsalted)

§  1/3 cup pure maple syrup (not breakfast syrup, the real deal!)

§  1 Tablespoon + 2 teaspoons melted coconut oil

§  1 teaspoon pure vanilla extract

§  sea salt, to taste

Combine raw almonds, maple syrup, and 1 Tbsp coconut oil in a mixing bowl. Coat evenly. Then bake for 15 minutes in the oven (toss after 8 minutes) at 300 degrees (F) before processing through the meat grinder attachment.

8. Homemade Spicy Haitian Peanut Butter

Give your PB&J a zing with this Haitian spiced peanut butter from Food 52.

§  1 pound shelled raw peanuts

§  1 tablespoon plus 2 teaspoons coconut oil

§  2 teaspoons ground cayenne

§  1 ½ teaspoons smoked paprika

§  1 teaspoon kosher salt (I use Morton’s)

§  2 tablespoons brown sugar

Roast raw peanuts at 350 degrees (F) for 20-25 minutes (do not burn). Remove all skins. Heat coconut oil in a pan, adding cayenne and paprika. Remove from heat once oil is melted. Then add all ingredients into the meat grinder attachment for processing.

9. Homemade Chai Spice Almond Butter

Even those of you who swear you hate Chai will definitely be making an exception for this chai spiced almond butter from A Clean Bake.

§  2 cups almonds (whole, raw)

§  1 cup cashews (whole, raw; see note)

§  1 1/2 Tablespoons mild oil, such as light olive oil, grapeseed oil or organic canola oil

§  3 Tablespoons granulated monk fruit sweetener (I recommend Lakanto), or granulated stevia

§  3/4 teaspoon allspice

§  3/4 teaspoon cinnamon

§  3/4 teaspoon ginger

§  1/2 teaspoon cardamom

§  1/4 teaspoon cloves

10. Homemade Classic Peanut Butter

If all the garnishment and added flavors aren’t what you’re going for, give this classic peanut butter recipe a try. Depending on your preferred texture, the Bosch Meat Grinder attachment makes anything from smooth (using the accessory disc #2) to very chunky nut butter.

Use a simple ratio of 2 cups (unsalted, roasted, and shelled) peanuts to 1 pinch of salt.


§  Ambitious Kitchen – Salted Vanilla Honey Peanut Butter

§  Wake The Wolves – Dark Chocolate Almond Butter with Sea Salt

§  She Loves Biscotti – Easy Homemade Cocoa Hazelnut Butter

§  Espresso and Cream – Homemade Vanilla Coconut Butter

§  Lentine Alexis – Cacao Nib Almond Butter

§  Show Me The Yummy – Vanilla and Honey Cashew Butter

§  Sally’s Baking Addiction – Salted Maple Roasted Almond Butter

§  Food 52 – Spicy Haitian Peanut Butter

§  A Clean Bake – Chai Spice Almond Butter 

posted by Carol or Pam Stiles at 6:00 am - 0 comments

10 Baking Substitutes

Friday, August 31, 2018

Have you ever gotten halfway through making cookies only to find out you are missing a main ingredient? We’ve all been there at one time or another.  Fortunately, the next time you’re in a similar sticky situation, you can reference these ten substitutes for common baking ingredients.

1. Substitute black beans for all-purpose flour.

Are you craving brownies or cookies, but you’re all out of flour? Substitute equal parts of all-purpose flour for pureed black beans for a high-protein, gluten-free alternative.

2. Replace eggs for banana or applesauce.

When you find out you have fewer eggs in the carton than expected, opt for a vegan substitute of half a mashed banana or ¼ cup applesauce.

3. Use applesauce instead of oil.

Applesauce is a versatile baking ingredient, as it can also be used in place of oil. Substitute equal parts applesauce for vegetable or canola oil. If you don’t have a jar of applesauce in the pantry, you could even try a mashed avocado instead.

4. Honey can be substituted for white sugar.

If you are trying to eat a bit healthier, honey is a great substitute for sugar in equal parts.t According to the health information website Healthline, it also has anti-inflammatory and antimicrobial properties, which can help fight germs.

5. Make your own brown sugar.

If your recipe calls for 1 cup brown sugar, try 1 cup white sugar + 2 tablespoon molasses instead. Simply mix the white sugar and molasses together in your Bosch blender attachment.

6. Use lemon juice instead of salt.

Don’t have any salt on hand? Switch out a ½ teaspoon of salt for ½ teaspoon of lemon juice the next time you’re in a pinch.

7. Substitute apple cider vinegar for lemon juice.

No lemon juice? You can easily substitute 1 teaspoon lemon juice for ½ teaspoon apple cider vinegar. No one will even know the difference!

8. Swap out sour cream for greek yogurt.

Calling all greek yogurt fans! Swap out sour cream for an equal amount of probiotic-packed greek yogurt in your favorite dressings and baked goods.

9. Make your own heavy cream.

Heavy cream is easily overlooked, but don’t let that stop you from baking to your heart’s content. Substitute 1 cup heavy cream for 3/4 cup milk + 1/3 cup butter. Just cream them together in your Bosch mixer!

10. Use flour instead of cornstarch.

Cornstarch is a common baking thickener, but it may not always be in your pantry when you need it. Use 2 tablespoons of all purpose flour as an alternative to 1 tablespoon of cornstarch.

With these baking substitutes, you’ll never be caught off guard again when you’re making your favorite chocolate chip cookie recipe!

posted by Carol or Pam Stiles at 6:00 am - 0 comments

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