Tilt’ N Mix 3 Piece Bowl Set

$29.99 @ Wilton

My my, I can’t believe I haven’t reviewed these yet!  I bought them back I guess around October…let me get to the point…THEY ARE AMAZING!!!  I got them at AC Moore and used a 40% off coupon so I got them for even less!  I use them from everything from mixing the ingredients of my dry mix for cakes or to whip up some brownies…I mean everything. 

They don’t move is the best part.  They have “rubberized” bottoms that allow you to stir and stir without holding the bowl.  Also, they are slightly tilted and that helps also.  I honestly don’t know what I did without them.  I love the sizes.  I’ve used them all very often!  Don’t pass these up! 

I also suggest purchasing the Stand Mixer Scraper from Wilton because it’s the silicone material and that way you don’t scrape up your bowls.  It works great for mixing and scraping in the bowl.  I also love to use it in my mixer because it’s a multi-tasker!

I plan for my next purchase to be the pie server.

To see all the items go to: Wilton

All Smiles,
bakerista

All Smiles,
bakerista

You are going to LOVE this! 

2 cans or 1 big can of chicken

8oz cream cheese…really softened

celery

garlic salt (just a little shake or so!)

Crackers

Mix all that together…it’s best to use your washed hands because it’s thick!  Shape it into a ball and serve with crackers.  I use Ritz!

HaPpY bAkInG!!

my iPod woes got “washed away” last Saturday…11 days after my predicament.  I guess it finally dried out by then.  I plugged it into my macbook and it charged up and it now works.  It’s very slow, and the touch wheel barely works, but hey, it’s better than throwing it away!  Thanks to everyone’s assistance and thoughts and support! HAHA!  I’m happy to have my pod back!  <3 bakerista

FOUR LAYER PUMPKIN CAKE

You will need:

• Box of Gingersnaps
• 3/4 cup sugar
• 2- 8oz. packages of cream cheese, softened
• 1 teaspoon pumpkin pie spice
• 1 tablespoon corn starch
• 2 eggs
• 1 cup pumpkin
• muffin liners

Preheat your oven to 325F

Line a muffin pan with a liner.  I made about 24 cheesecakes.  Place a gingersnap in each liner. 

Beat the 2 pkgs of cream cheese and 3/4 cup sugar together.  Add the corn starch and pumpkin pie spice.  Add the 2 eggs, beating thoroughly. Finally, add in the pumpkin.  Make sure to scrape your bowl often.  The cream cheese will like to stick to the sides!

Pour the mixture onto each gingersnap and fill about 3/4ths full.  Make sure they are all even.  Bake for about 20 minutes. Be sure to watch them because it may take more or less! 

Let them cool for a few minutes and place in the refrigerator for about an hour to fully set up.

Top them off with a dollup of whipped cream and enjoy!