Yummy Blueberry Cheesecake

A deliciously soft and creamy cheesecake made from the best cream cheese and topped with fresh blueberries.

A deliciously soft and creamy cheesecake made from the best cream cheese and topped with fresh blueberries.

Cheesecakes are super yummy on their own, but with the addition of any kind of fruit, they become even yummier. This blueberry cheesecake, which I learnt from my mother, is one of a kind and is always a crowd pleaser.


Crust Ingredients:

  • 2 – 1/3 cups graham crackers, crushed into crumbs
  • 1/2 cup melted (unsalted) butter
  • 1/4 cup sugar

Filing Ingredients:

  • 4 8-ounce pack room temperature cream cheese
  • 1 – 1/2 cups sugar
  • 1/4 cup all purpose flour
  • 5 big eggs
  • 1 16-ounce can of sour cream
  • 1/4 cup milk
  • 1 tablespoon vanilla aroma

Topping Ingredients:

  • 12-ounce fresh blueberries or frozen blueberries (that should be thawed and drained)


  • Preheat your oven to around 375°F


Using a good quality aluminum foil wrap the outside of 10-inch-diameter spring form pan. Take all the ingredients for the crust and combine them in a processor. Blend until the crumbs are moist. Press this crumb mixture firmly onto the base of the spring form pan and at least 2 inches up the sides of the prepared pan. Put the pan in the oven for around 8 minutes so that it can be baked until the crust begins to brown. Cool the crust.

In a large bowl, blend the cream cheese and the sugar with an electric mixer. Add the flour and further beat the mixture. Beat in flour. In the end, one at a time, add the eggs and beat the mixture on low speed after adding each egg. Pour this mixture on top of the crust.

Now take a large roasting pan, place the spring form pan in this roasting pan and add boiling water to the sides of the pan. (Don’t exceed one inch up of the sides of the pan). Now put the roasting pan in the oven and for around an hour bake the cheesecake, until it has set and the top is golden brown. Once it has been baked, turn off the oven but DO NOT remove the cake from the oven. Let it stand on the oven rack for a further hour after which take out the cheesecake from the roasting pan and put it in the fridge for around 6 hours. After the 6 hours, cover the cake and put it back in the fridge for the entire night.

The next day loosen the cake, by running a knife around the sides and put the cake on the serving dish. Arrange the blueberries on the top in any design you wish.

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Easy Cherry Cheesecake

A mouth-watering cheesecake with a crunchy base that has been topped with cherries from my mother in laws backyard.

A mouth-watering cheesecake with a crunchy base that has been topped with cherries from my mother in laws backyard.

Cheesecake to the taste buds is what music is for the soul and this cherry cheesecake, adds the cherry on the top. This easy to make cherry cheesecake is sure to be a household hit and if you are fortunate enough to have someone with fresh cherries in their backyard (like my mother in law does) then what can be better than this?


  • 1-3/4 cups graham crackers, crushed into crumbs
  • 1/3 cup meted butter
  • 1-1/4 cups sugar, divided into two portions (one portion: 1 cup, second portion: 1/4th cup)
  • 3 pkg. (8 oz. each) softened Cream Cheese
  • 1 cup Sour Cream
  • 2 tsp. vanilla aroma
  • 3 eggs


  • 21 oz. cherry pie filling, preferably made fresh at home


  • Preheat your oven to around 350°F


In a bowl, add the graham cracker crumbs, the melted butter and 1/4th cup of sugar, mix them well and then form the cheesecake base by pressing this mixture at the base of a 9-inch spring form pan. In another larger bowl, use a mixer to beat the cream cheese with 1-cup sugar until both are completely blended. To this mixture add the sour cream and the vanilla aroma and then mix again. In the end, one at a time, add the eggs and beat the mixture on low speed after adding each egg. Make sure it is well blended. Now take this mixture and pour it over the graham cracker base that you had already prepared in the spring form pan. Now place the pan in the pre-heated oven and let it bake for around an hour or until the center of the cake has almost set. Let the cake cool down and then use a knife to loosen the cake from the pan so that you can place it on your serving dish. Refrigerate the cheesecake for at least 4hours and right before serving, spread the cherry pie filling on the top of the cake.

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Martha Stewart’s Banana Cake For My Friends

This is how your banana cake would look like! Crispy on the outside, moist and yummy on the inside.

This is how your banana cake would look like! Crispy on the outside, moist and yummy on the inside.

A few days ago I was scrolling through Martha Stewart’s recipes (like I always do) for a light, healthy snack, and came across this banana cake recipe. At first I wasn’t too sure making this, much more sharing it to my friends or their kids because I wasn’t sure if it would turn out good, but when I made it and shared it with my friends, they and their children can’t seem to get enough about it! Everyone just LOVES IT. That’s why I decided to share my version of the recipe with you! J  My husband and I find it to be the perfect partner of our morning coffee.

You will need:

  • 2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup white sugar
  • 1/2 cup butter, melted (1 stick)
  • 1/2 cup buttermilk (or plain milk)
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ripe bananas, (mashed)


Once you got all the ingredients ready, preheat the oven to 150 degrees Celsius. In a large bowl, mix the all purpose flour, baking powder, baking soda, sugar, and salt. Mix in the melted butter, blending together until moist. Add 1/4 cup of the milk and mix.

In a different bowl, combine the other 1/4 cup of milk with the eggs and combine into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Put the batter in a greased loaf pan.

To make the topping, pinch the flour, brown sugar, and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the banana cake is done, an inserted toothpick or fork should come out clean from the center.

Last but not the least, add a little flare to it by sprinkling powdered sugar, and it’s ready to be munched on by everyone!

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Cute Carrot Cake I Made For My Friends’ Kid Birthday


The cute yummy cake I made for my friend’s kid’s birthday, decorated it with icing sugar and small fondant made carrots.

There’s nothing more exciting for me than making a kid smile, and this cake is the perfect one for that. I prepared it for a friend’s kid’s birthday, and I never expected it would be such a huge hit. Everyone at the party loved it, the kids, the adults, everyone!


  • 3 large Egg Whites
  • ¾ cup Buttermilk
  • ¾ cup Olive Oil
  • 1 ½ cups Brown Sugar
  • 2 tsp Vanilla Extract
  • 2 tsp Ground Cinnamon
  • ¼ tsp Salt
  • 2 cups Self-Rising Flour
  • 2 tsp Baking Soda
  • 2 cups Grated Carrot
  • 1 cup crushed Coconut
  • 1 cup sliced Walnuts
  • 20g chopped Pineapple
  • 20g Raisins

Top Decoration

  • Icing Sugar
  • Crushed Coconut
  • Thinly Sliced Carrots (use extra sharp knife to do the slicing)

Steps To Do

Preheat the oven at 350F and grease the cake mould with a bit of olive oil. Then dust it with a small amount of flour.

Add vanilla, sugar, eggs, buttermilk and oil to a large bowl and beat for 1 ½ minutes. Now switch the beater to slow and one by one add flour, baking soda, cinnamon and salt. Mix until a thick fluffy mixture is formed. Now add carrots, coconuts, pineapple and raisins and mix it well. The mixture should be more of less uniformed.
Pour this mixture in the cake mould and bake for 45 minutes, now take out the mould and cover it completely in foil, this ensures proper and uniform baking. Place the mould back in the oven and bake for around 10 – 15 minutes more.

To check if the cake is ready (so to avoid overcooking it), insert a match in the centre of the cake and if it comes out clean, your cake is done.

Once it’s ready, let it cool for about 30 minutes.

Then gently pull the cake out of the mould. Garnish it with coconut, thinly sliced carrots and icing sugar. Kids will love it, I promise!!!

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How I Tried Applesauce Cake Recipe From Martha Stewart


My delicious applesauce cake, straight from the oven, ready to be decorated!

Martha Stewart is an everyday household name for most Americans – isn’t she? I decided to try out her applesauce cake with a pinch of creativity and the results were simply amazing. This cake cannot only serve occasions, it is also great for serving as a snack with tea or coffee. It’s definitely a must try!


  • 3 Cups Self-Rising flour
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 1 ½ tsp Ground Cinnamon
  • 1 ¼ tsp Ground Cardamom
  • 1 cup Butter – Unsalted
  • 2 cups Sugar
  • ¼ cup Organic Honey
  • 2 Egg Whites
  • 2 cups Applesauce – Chunky

For the Topping

  • Caramel Sauce
  • Long cut Almonds
  • Whipped Cream
  • 2 Apples – Cut into thin slices


  • Preheat the oven to 662F
  • Grease the cake mould well

In a large bowl, beat honey, sugar, eggs and butter together until a thick, foamy mixture is formed. Now add baking soda, flour, cardamom, cinnamon and salt and beat lightly. Once a thick, light brown mixture is formed, add applesauce and beat well.

Pour this mixture into the cake mould and bake for 50 minutes, now take out the mould and cover it completely in foil, this ensures proper and uniform baking. Place the mould back in the oven and bake for around 10 – 15 minutes more.

To check if the cake is ready, insert a match in the centre of the cake and if it comes out clean, your cake is done. Once it’s ready, let it cool for about 30 minutes, and then gently cut the cake out of the mould and place upside down on a dish. Now, garnish it with apples, almonds, caramel sauce and whipped cream.

You can even skip the garnishing and refrigerate it, whenever you want to eat it, just pull it out, decorate and serve!

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How Much Electricity Does an Oven Consume?

Pretty recently, I saw queries concerning energy consumption rates and energy costs of electric ovens. The general knowledge is that electric ovens consume a lot of energy, and that is true. However, this is a generation of convenience. Many electric ovens come with several integrated appliances which can perform numerous functions. This, therefore, makes an electric oven a very convenient device.

However, convenience comes at a cost and, in this case, the cost is energy costs derived from the use of ovens. The amount of power a device draws when in use in a given duration of time equals the amount of energy it uses.

Power usage is measured in kilowatts or watts (1 kilowatt equals 1000 watts). The amount of energy consumed by a device is measured in kilowatt hours of watt hours. Typically, an oven utilizes approximately 2 to 5 kilowatts per her (kWh) depending on its age and model. I use a Whirlpool Gold 10 cu. ft. Double Wall Oven with True Convection Cooking system (I wrote about it here). This oven uses approximately 3000 watts per hour when set to 350 degrees. It does not make any sense posting mathematical figures here, but I am going to explain where this is going.

As we all hopefully know, electricity is usually sold by the kilowatt hour. According to the U.S. Energy Information Administration, the average price of electricity of residential home for the year 2015 was 11.69 cents ($0.1169) per kilowatt-hour. To calculate the energy E in kilowatt-hours (kWh) per day, you multiply the power P in watts (W) times the number of hours used per day t divided by 1000 watts per kilowatt. That is:

E (kWh/day) = P (W) × t (h/day) / 1000(W/kW). To get the energy cost per kilowatt-hour you then multiply the kilowatt-hours by the cost per kilowatt-hour $/kWh. That is: kWh/day × $/kWh.

So let us do some calculation. Let us use an example of an oven which uses 3kW for 3 hours per day. To get the energy consumed per day multiply 3kW x 3hours, you get 9kWh per day. In a month, you multiply 9kWh by 30 days and this figure translates to 270kWh per month. To get the cost of electricity used you multiply the energy consumed time the cost per kWh. In this case, for a Florida resident, it is 270kWh x $0.1169 which equals $31.56 per month. However, this figure can rise or fall depending on how one uses an oven and the electricity costs in different areas. Also, many companies produce innovations aimed at improving the efficiency of these appliances. Improved efficiency is designed to reduce the amount of energy required to maintain the cooking temperature.

How To Save Electricity And Money?

Many people have invested in energy monitors that show the electricity usage for a duration of time. These devices can help reveal the appliances that use most energy but more needs to be done apart from knowing.

Besides the innovative endeavors aimed at monitoring and reducing energy consumption, proper use of ovens is also an important factor in reducing energy consumption.

The most important thing in efficient usage of your oven is knowing it. Specifically, you should know how long your oven takes to preheat for you to start cooking at the required temperature.

It is advisable to keep your oven closed as you cook. Opening the oven door when cooking result to heat loss and this will need more energy and time to return to the required temperature. To avoid opening the oven door, it is good always to maintain a clean oven door for you to look into other than opening it.

When cooking frozen food, it is proper to defrost it before putting it in the oven. This practice helps to reduce the cooking time by almost half the time. Always cut your food into small pieces to also reduce the cooking time and cook in batches to occupy all the oven space and heat. Extra food can be frozen for future use. Using ceramic or glass dishes in an oven is the most efficient way of reducing the temperature needed for cooking. For ovens which have fanned assist cooking options, always use that option instead of the static cooking option to allow setting the temperature at a lower level. Lastly, always turn your oven off about ten minutes before the end of your cooking time as the oven maintains the same temperature for that period, saving on electricity costs.

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Kitchen Electricity: What You Need To Know

This is a post I asked my husband to write, since he knows a lot about construction in general and electricity in particular.

The Kitchen is considered as the heart of a home. But most of the time while people are decorating or renovating their home, tends to forget about the kitchen. The prime reason behind it is people find it really difficult to reshape or design their kitchen and they hardly get any ideas about their prospective. Time to time you should renovate different stage of your kitchen like design, cabinet, color as well as electrical gadget of your kitchen. Like the other parts, electrical equipment is a very important portion of your kitchen which is better known as kitchen electricity.

Why Kitchen Electricity Is Important

In the modern era, electrical stuffs like microwave oven, mixer, beater, burner etc are part and parcel of a kitchen. As there are a lot of options available, you need to pick up those gadgets which serve you the best and can be accommodated in your limited kitchen area. Again, all those equipment require different power source and circuit. While setting up new wires and circuits, you should also be cautious about the possibility of any kind of hazard. That is why having a firm idea about kitchen electricity is pretty important for every house owner.

Things You Need To Know

Well, if you want to set up electricity and modernize your kitchen, you basically have to be clear about four points:
* What equipment should you use?
* What kind of power source and circuit you need for them?
* Location of the power sources.
* Safety Precautions.

If you are well aware of these issues, you can say that you are completely ready to renovate or modernize your kitchen appliances.

What Equipment You Should Own

Your kitchen should be decorated with the gadgets you use most. To have a trendy and an eye catching kitchen, it is not very important to buy the big budget gadgets or other stuffs. You should buy and decor the products according to your kitchen size, your desired design and your comfort. For example, a general kitchen can be equipped with:

* Refrigerator
* Microwave oven,
* Burner stove,
* Food disposer,
* Dish washer and
* Couple of small appliances as toasters, mixer, coffee machine etc.

You can add up some more items if you need in your kitchen.

Set Up Different Power Circuits

Old home and kitchens were not equipped with adequate wiring for the modern electric gadgets.
To renovate electric circuits in your kitchen, you should install minimum 7 kinds of power circuits to cover all the kitchen appliances. According to your requirement, you can add some more. But you should have at least one 15 amp basic circuit for lightning, two 20 amp circuits for other small appliances and five special circuits for specific equipment.

Basic circuit: 15 amp and 120 volt circuits are used for all kinds of ceiling appliance and lighting of the kitchen.

Circuit for refrigerator: Nowadays the output of refrigerator is increasing and thus their consumption of electricity has also increased. So a dedicated 20amp-120volt refrigerator circuit is required for your kitchen.

Circuit for Microwave Oven: Microwave draws more power than the refrigerators. So they also need a 20amp-120 volt circuit, but wired with 12-2 cables.

Circuit for Kitchen Stove/Range: The special electric range circuit is required to enlighten the cooking area of your kitchen. This circuit supplies 50amp-240 volts and wired with 6-3 electrical wire.

Food Disposer Circuit: Food disposer requires a dedicated circuit for it. This is 15amp-120volt circuit wired with 14-2 cables.

Dishwasher Circuit: Dishwasher circuit is also 15amp-120 volt circuit wired with 14-2 electrical cables.

Circuits for All the Small Appliances: You should have at least two 20amp-120 volt dedicated circuits (GFCI Circuit) for your small appliances. These circuits can be wired with 12-3 or 12-3 cables.

Location of the circuits: Basic circuit covers the ceiling fixtures and all kinds of under cabinet lightening.

As some of the instruments are not usually removable (ranger, dishwasher etc), set their dedicated circuit according to the decor.

At least two dedicated small appliance circuits should be provided for the wall and counter-top outlets.

Keep in mind that the counter-top should not be apart more than 48” from the circuit.

Kitchen Safety Tips for Electrical Gadgets

  • Overloading the plug sockets is highly discouraged.
  • Keep afire-fighting-302586_640in your kitchen. Do not try to stop electrical fire by putting water into it.
  • Damaged wire or plug should be replaced immediately.
  • Allow adequate space behind your refrigerator for air circulation.
  • Clean the oven regularly. If fat is building inside, it can cause fires.
  • Never leave the cooking food out of sight.
  • Make sure counter top appliances are equipped with GFCI protected outlets.
  • Never start an electrical gadget in wet condition. It may lead to a short circuit or motor damage.
  • Try to accommodate the electrical appliances as far away as possible from the sink.
  • A smoke detector can be installed to get an early warning for any hazard in your kitchen.

A kitchen symbolizes the taste of the home owner. I hope you are now well prepared for setting up the electric appliance in your modern kitchen. But always keep in mind that, safety first. If you are thinking of any other plan, make sure that your plan is supported by International Residential Codes, National Electrical Codes and Local Codes.


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How To Use A Deep Fryer For Mini Cakes


My fried mini cakes drying on a sheet of paper

Mini cakes taste great especially when they are cooked by a specialist. In addition, a good deep fryer should be used so that the mini cakes turn out to be wonderful and tastier after being deep fried. For the past 5 years that I’ve been cooking, I’ve come to realize that the deep fryer that you use matters a lot.

So! Choose wisely; there are several deep fryers in the market that people use to prepare mini cakes and other types of foods. But before buying a deep fryer, you should consider several factors that suit your cooking needs. Such features to look for in a deep fryer are as follows:

  • Select a deep fryer basing on the types of foods that you intend to cook with it.
  • Select a deep fryer with the right components that makes deep frying a bit more simple and fun.
  • Select the right size of the deep fryer that meets all your cooking demands and portions.

Talking about deep fryers; one of the best deep fryers in the market and which I’ve become fond of using is the the Presto one by CoolDaddy. I read its review on this website with a funny name, and I decided to get it for my kitchen, in black.

my-fryerThis deep fryer comes with various functional parts that suit different kinds of deep frying foods. I’ll just discuss some of the amazing elements that attracted me to this affordable and outstanding deep fryer when it comes to frying mini cakes. These include:

  • An adjustable thermostat that allows easy selection of the desired frying temperature.
  • It comprises a handy indicator that shows when the oil is ready for frying.
  • It has a locking cover which prevents spattering and lowers odor.
  • It also has an extra-large viewing window that lets you to oversee the frying without having to open the cover.
  • The charcoal air filter plays the role of absorbing the frying odors.

Another great feature is the exterior basket handle which lowers the food into the oil with the cover closed so that it can prevent spattering.

Last but not least, the deep fryer has a removable frying pot in order to allow quick and easy cleaning.

With all these great different functional parts that the deep fryer offers, it is better if you understand how to make good use of them. Start by preparing all the ingredients that you want and make them available; from the mini cakes that you’re going to fry to the vegetable oil for frying them. Put your mini cakes in the frying pot which contains the already heated vegetable oil. Cover all slides properly so that you prevent spattering. Then, fry until all sides are golden brown for around 3 minutes after which you remove them from the fryer. During the frying period, adjust the temperature of the deep fryer accordingly in order to get the desired outcome. Remove the mini cakes from the fryer and dust them with powdered sugar and add other ingredients if you want to like batter or something else.

When I started using this deep fryer, the food that I cooked became more sweeter and tastier. Doesn’t every cook desire to produce sweet meals? This deep fryer does it all.

Furthermore, the deep fryer fries food which has a great taste but at the same time it’s tender too. It cooks food very fast with the digital timer, thus saving time but producing great food. With the adjustable thermostat, the desired temperature for cooking food is obtained.

The charcoal air filter helps to absorb the odors while the frying of food is taking place. The fryer with its extra-large viewing window allows you to monitor frying without opening the cover. The ready to use handy indicator is to let you know when the oil is ready for frying. The deep fryer might be great for cooking mini cakes and other foods, but it has its own shortcoming which is taking up most of the kitchen space depending on the shape and size of your kitchen.

Since the day I bought this fryer, cooking of mini cakes has turned out to be easy and fast but with a more improved taste.

Try out this deep fryer and you’ll never regret using it at all. If you want to cook mini cakes that will keep people coming back to you for more, then this is the right deep fryer for you, because it has already done wonders for me despite of its lesser shortcomings.

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Amazing KitchenAid Stand Mixer I Use To Make My Cakes

In the kitchen, creativity is key. You should not always depend on the Internet’s recipes to make a good meal. I, for example, goes about experimenting different flavors checking for that one exquisite taste in my meals. From there, formulating a great recipe becomes easy. In the kitchen, kitchen ware are a necessity. Items like oven, spoons, bowls, and stand mixer are all a necessity. In this particular post, I am going to explain and demonstrate the various uses of a kitchen mixer and its relevance in a modern day kitchen. The Artisan Design series 5-Quart Tilt-head Stand mixer with glass bowl is a versatile kitchen ware which ranges from kneading dough to making of ice cream.

Standalone_1175X1290Mostly, I use the mixer when trying to bake Easter muffins. This is because the doughnut muffins need a relatively soft dough. The ingredients are also easy to mix using the mixer and they come in small quantities.

The ingredients for the Easter muffins (Easter is coming in one month!) include softened butter, golden caster sugar, eggs, self-rising flour, milk, vanilla extract, desiccated coconut and glace cherries. These muffins are a perfect treat for your kids. Now, when making a dough for these muffins, I usually first mix the milk with the vanilla extract. This can be done by the stand-mixer because it has a whisker and I dictate the speed of beating. If I prefer a fast or slow whisking, then all I do is press a button. This saves me from the troubles of manually mixing the ingredients. The stand-mixer whisks gently and ensures that there is no residue after whisking because it beats evenly at a faster speed. Next, I mix the softened butter and sugar. The mixture should be incorporated and to attain this, I put the mixture into the stand-mixer once again.

This is after I drain the milk and vanilla extract first. The mixer then whisks the two items together till they make a desirable paste. I occasionally turn the mixer off to check on the desirability of the paste that I am making. The mixture could be stuck along the walls of the mixer and I usually scoop the mixture on the walls with a spoon and then swirl manually before turning the mixer back on.

As time passes by, I reduce the speed of the mixer while examining whether my desired paste was achieved. When my paste is done to my full satisfaction, I add the milk and vanilla extract mixture into this new paste and then turn the mixture on. Dictating the speed of my mixture rotation I turn on the mixer once again. This time, I want to achieve a uniform paste of all the four ingredients.In addition, when mixing the paste, sometimes I decide to break the eggs during this stage if not for later and wait for it to blend. Once they have blended into a creamy paste, I then whisk the flour in a different bowl.

The number of eaters dictate the amount of flour to be used.


The flour and the paste are put back into the mixer and I turn on the mixer once more. This time I use a much faster speed because of the flour addition and so as to remove any residue. Then occasionally I switch off the mixer and scoop some of the ingredients that might be stuck on the walls of the mixer. I do this continuously for about ten minutes then start pouring the mixture into cups by filling them up to ¾ full. Then cups are then put inside the oven and depending on the heat I maintain on the oven, the dough in cups get a rigid structure.This stand-mixer can also be used to bake different types of pancakes using the same method of incorporating mixtures, muffins and even doughnuts. The stand mixer has a very unique and friendly shape. With a bowl lift design for easy access when stopping the whisking so as to add more ingredients, a glass bowl with a capacity of 5.7 litres.

The glass bowl being transparent, allows me to monitor the desirability of my paste and the quantity of ingredients I can add so as not to overflow. The mixer has a horsepower motor which mixes large batches of flour easily. And in terms of large batches, I refer to maybe one kilogram of flour. And finally, the stand mixer has a flour power which holds 14 cups of flour. All these attributes make the stand-mixer the best kitchen ware made to suit the modern-day kitchen.

The mixer has got its advantages and limitations. One of its main advantages includes its versatility. The stand mixer is able to perform numerous tasks. It is not limited to baking. It can also be used to make creams, grind food among many other uses. It is also attractive to the chef. The design in which the stand-mixer is made is attractive to the eye and since women love beautiful things, it comes in handy. It is also made simple to be handled by all. The mixer is convenient. One does not need a manual to operate it. It is pretty straight forward in its work.

Among the limitation is that it is brisk. The mixer needs to be handled with utmost care mainly because of the glass segment. The mixer can’t be used for large scale purposes for the simple reason that it can’t handle large amounts of floor.However, despite these few limitations, I recommend Artisan Design series 5-Quart Tilt-head Stand Mixer with glass bowl for all your kitchens.

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Strawberry Cream Cake


The delicious Strawberries and Cream cake I prepared for my husband’s surprise birthday party.

There’s nothing more special for me than making my husband happy, and this special Strawberries and Cream cake never fails to do the trick. Either it be a holiday, a birthday party or just a weekend at home, this delicious blend of is sure to raise the bar!


  • 1 ½ cup Self-Rising Flour
  • ½ cup Unsalted Butter
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • 4 Eggs
  • 1 cup Caster Sugar
  • ½ tsp Vanilla Extract
  • ½ cup Full-Fat Milk
  • 2 cups Chopped Strawberries
  • 1 tsp Gelatin


  • Thinly Sliced Strawberries
  • Heavy Cream


Preheat oven to 662F then grease the cake mould well and dust it with flour.

Combine eggs, sugar, gelatin and butter in a large bowl and beat for 3 – 4 minutes. In a separate bowl, mix milk, vanilla extract, flour and baking powder and beat at slow speed for 2 minutes. Now in juicer, add strawberries and ½ cup water and blend until a thick puree is formed. Now add this puree to the milk mixture and blend it well. Add it to the sugar mixture and beat at slow speed for about 2 minutes.
Pour the mixture in the cake mould and bake it for 15 minutes, now take out the mould and cover it completely in foil, this ensures proper and uniform baking. Place the mould back in the oven and bake for around 20 minutes more.
To check if the cake is ready, insert a match in the centre of the cake and if it comes out clean, your cake is done. Once it’s ready, let it cool for about 30 minutes, and then gently pull the cake out of the mould. Garnish it with strawberries and cream.

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