Some kitchen appliances get no glory. In my case, the least appreciated appliance in my kitchen closet is my hand mixer. Until recently, mine dated back to my college days. To put things into perspective and make a painful confession, next spring will be my 20 year reunion. High time for a hand mixer upgrade. Time for the Hamilton Beach 6-speed SoftScrape hand mixer.
Before I go any further, let me tell you that I am giving away one Hamilton Beach SoftScrape Hand Mixer (MRSP $34.99) on the blog today. Is your hand mixer your least appreciated kitchen tool? Winning one will definitely cause you to re-evaluate this kitchen workhorse.
UPDATE – Congratulations to Meena Rao – she is the winner of the soft scrape hand mixer.
a Rafflecopter giveaway
I was very impressed with the Hamilton Beach SoftScrape hand mixer, for three reasons:
It’s much more powerful than my old and tired hand mixer. When you crank it up to its sixth and top speed, you can feel the power vibrate in your hand. A fan blows out the back, keeping the motor (and your mixing hand) cool.
I’m a big fan of storage units, anything to keep my kitchen more organized. The hand mixer comes with a storage container for its attachments. When you’re not using it, the hand mixer fits neatly on top of the storage container. Any visitor to my kitchen will confirm that neatness is not my strongsuit. Anything that helps me stay organized gets a Love. Love. Love.
3) SOFTSCRAPE Silicone Coated Beaters
The hand mixer comes with two sets of double beaters – a regular set and a silicone coated set. The silicone is not only genius at scraping out the corners and bottom of your cookie dough bowl, it’s also adorable in red. One word of caution about egg whites and silicone. The silicone coating seemed to react with the egg whites and prevent them from getting a good rise. I would recommend using the silicone beaters for making powdered sugar frosting or tough to mix cookie dough, but not for whipping up egg whites into stiff peaks.
- 1½ cups milk chocolate chips (about 9 ounces), split into 1 cup and a separate ½ cup, or 6 ounces and 3 ounces
- ½ cup white chocolate chips
- 3 large egg whites, room temperature
- 1½ cups powdered sugar, divided into ¾ cups and ¾ cups
- ½ cup unsweetened cocoa powder
- 1 tablespoon flour
- generous pinch of salt
- Preheat oven to 400°F.
- Line two large baking sheets with parchment paper or a silpat.
- Sift together ¾ cups of powdered sugar, ½ cup of cocoa powder, flour and salt. Set aside.
- Heat 1 cup of milk chocolate chips in glass bowl in microwave for 1 minute. Stir. Microwave for another minute until melted. Let it cool for a few minutes.
- Using electric mixer, beat whites in large bowl until soft peaks form.
- Gradually add in the remaining ¾ cup powdered sugar, continuing to beat until the mixture is white and very shiny. The beaters should drizzle ribbons of egg white when you pull them out.
- Using a wooden spoon or spatula, mix in the cocoa and sugar mixture. The eggs will begin to get gritty at this point. Don't worry!
- Stir in lukewarm melted milk chocolate. Finally add the remaining unmelted milk chocolate chips and the white chocolate chips.
- Either using an cookie dough scooper or a soup spoon, scoop out rough 1 inch balls of dough. Roll them into a more regular ball with your hand. Your hands will get very messy as the dough is very sticky. Do your best to create balls of roughly the same size. Place at least 1 inch apart on the cookie sheet.
- Bake for 10 minutes.
- Cool on sheets for at least 10 minutes.
- Transfer to rack to finish cooling.
I received this Hamilton Beach six speed hand mixer at not charge for review on this blog. I was not compensated in any other way and all views in this post are my own.