Making memories around the table starts with the most memorable dishes. Take creative spins on your favorites or debut something new with a little help from KitchenAid. Hello, quicker prep. Hello, restaurant-worthy dishes. With dozens of appliances, KitchenAid makes it easy to experiment, get creative, and take your recipes to the next level. Check out some of our favorites below, and don’t forget
to bring your appetite.
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CINNAMON
ROLL BREAD
PRODUCTS FEATURED
Bread Bowl
with Baking Lid
KitchenAid Go™ Cordless Hand Mixer
READ
THE RECIPE
SESAME CHICKEN
NOODLE SALAD
PRODUCTS FEATURED
7 Quart Bowl-Lift Stand Mixer
7 Blade Spiralizer Plus
with Peel, Core and Slice
READ
THE RECIPE
Handmade
Pasta Dough
PRODUCTS FEATURED
7 Qt Bowl Lift Stand Mixer
Gourmet Pasta Press
READ
THE RECIPE
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ABOUT DANNY
Best Stand Mixer For You
KitchenAid Stand Mixer Attachment
& Accessories Buying Guide
Danny Freeman is an Italian-American creator behind the popular TikTok and Instagram accounts @DannyLovesPasta, where he's known for making colorful and eye-catching fresh pasta but also for bringing innovative recipes to life in fun and creative ways.
Cinnamon Roll Bread
The KitchenAid Culinary Team
Prep: 45 min. + rising
Bake: 45 min. + cooling
Makes: 10 servings
ROLL
1/2 cup warm 2% milk (110° to 115°)
1 Tbsp. plus 1/4 cup sugar, divided
11/2 tsp. active dry yeast
3 cups all-purpose flour
1/4 cup butter, melted
1 large egg, room temperature
1/2 tsp. salt
FILLING
1/4 cup butter, softened
1/2 cup packed brown sugar
2 tsp. ground cinnamon
2 Tbsp. heavy whipping cream, warmed
ICING
1/2 cup cream cheese, softened
3 Tbsp. butter, softened
1/2 tsp. vanilla bean pasteDash salt
2 cups confectioners’ sugar, sifted
1 to 2 Tbsp. 2% milk or heavy
whipping cream, optional
1. Fill the KitchenAid® Bread Bowl with hot water to warm the ceramic. Drain; pat dry.
2. In the Bread Bowl, combine warm milk, 1 Tbsp. sugar and the yeast. Let stand until bubbly, 3-5 minutes.
3. Add flour, butter, egg, salt and remaining 1/4 cup sugar. Affix the Bread Bowl to the KitchenAid® Artisan Stand Mixer.
Using the Dough Hook Accessory, turn to speed 4. Knead until dough is smooth and pulls away from sides of the bowl,
4-6 minutes.
4. Remove bowl from mixer. Remove dough from bowl; coat bowl with cooking spray. Shape dough into a ball and place back in bowl. Cover Bread Bowl with Baking Lid. Allow to rest in a warm place for 40 minutes.
5. Turn dough onto a lightly floured surface. Roll into a 20x10-in. rectangle. Spread butter over dough. Combine brown sugar and cinnamon; sprinkle over butter.
6. Cut dough lengthwise into 4 strips that are about 21/2 in. wide. Starting at 1 end, roll a strip into a tight cylinder.
Place cylinder at edge of the next strip, being sure to match up edges, and roll dough together. Complete the process with all 4 strips of dough to create 1 large rolled cylinder. Tuck 1 in. of the end of the outside layer under the dough; press to seal.
7. Line the Bread Bowl Lid with a piece of parchment 2 in. larger than the lid. Carefully place dough on center of the parchment-lined lid and cover with Bread Bowl. Let rise in a warm place for 40 minutes.
8. Preheat oven to 375°. Remove the bowl; carefully drizzle 2 Tbsp. warm heavy cream over top. (Pour slowly, aiming between the layers, so the cream soaks in instead of running off the top and pooling on the lid.)
9. Cover dough with Bread Bowl, being sure parchment edge is fully tucked up inside bowl to catch the butter and sugar during baking. Bake for 40 minutes. Remove bowl from the lid and bake, uncovered, until light golden brown, 3-5 minutes. Cool for 10 minutes.
10. For the icing, in a small bowl using a KitchenAid Go™ Cordless System Hand Mixer, beat cream cheese and butter until blended; beat in vanilla and salt. Gradually beat in confectioners’ sugar until smooth, adding milk or cream if too thick. Spread over top of bread.
1 PIECE 476 cal., 19g fat (11g sat. fat), 68mg chol., 288mg sod., 72g carb. (42g sugars, 1g fiber), 6g pro.
PRO TIP
A medium speed on the KitchenAid Go™ Cordless System Hand Mixer is ideal for blending the cream cheese and butter. Use a low speed for chunky ingredients and a high speed for whipping eggs and heavy cream.
Sesame Chicken Noodle Salad
The KitchenAid Culinary Team
Prep: 40 min.
Cook: 10 min.
Makes: 6 servings
DRESSING
1/4 cup toasted sesame oil
1/2 cup almond butter
1/3 cup soy sauce
1/3 cup rice vinegar
1 Tbsp. honey
1 Tbsp. sriracha chili sauce
2 Tbsp. lime juice
CHICKEN
2 lbs. boneless skinless chicken breast
halves (about 4)
1 tsp. sea salt
Freshly ground pepper
2 Tbsp. olive oil (if using skillet)
SALAD
2 medium carrots, cut into 4-in. sections
2 medium cucumbers, cut into 4-in. sections
1 yellow summer squash, cut into 4-in. sections
1 cup edamame, shelled and cooked
8 oz. rice noodles, cooked according to
package directions; do not overcook
GARNISH
2 Tbsp. sesame seeds, toasted
3 Tbsp. sliced almonds, toasted
2 Tbsp. sliced green onions
2 Tbsp. chopped fresh cilantro
Before using the
KitchenAid Spiralizer Attachment, cut off the ends of your produce to ensure each has a flat surface
and can fit properly.
1. In a KitchenAid® Bowl-Lift Stand Mixer using the Wire Whip Accessory, whip all the dressing ingredients on speed 1 for
30 seconds. Increase to speed 2 and mix until ingredients are well blended. Cover and refrigerate until ready to use.
(Can be made up to 3 days ahead.)
2. Season the chicken with salt and pepper. Prepare grill or heat large skillet with oil over medium heat. Grill or cook the chicken until a thermometer reads 165°, 3-4 minutes on each side. Cool slightly.
3. In the stand mixer using the Flat Beater Accessory, mix chicken on speed 3 until shredded, about 30 seconds.
(Chicken can be made 1-2 days ahead and stored in the refrigerator.)
4. Fasten the Spiralizer Attachment to the stand mixer. Center carrots, 1 at a time, on fruit and vegetable skewer and attach to Spiralizer. Place large salad bowl under blade to catch spiralized vegetables. Use fine blade to process carrots. Repeat this process with cucumbers and yellow squash.
5. Add edamame, noodles and chicken to bowl. Salad can be refrigerated 3-4 hours.
6. To serve, toss salad with desired amount of dressing. Top each serving with sesame seeds, almonds, green onions and cilantro. Serve with additional dressing.
1 SERVING 637 cal., 28g fat (4g sat. fat), 84mg chol., 1642mg sod., 52g carb. (13g sugars, 6g fiber), 44g pro.
PRO TIP
Homemade Pasta Dough
Kathryn Conrad
Prep: 15 min. + resting
Makes: 6 servings
2 large eggs
1 large egg yolk
1/4 cup water
1 Tbsp. olive oil
1/4 tsp. salt
1/2 tsp. coarsely ground pepper, optional
11/2 cups all-purpose flour
1/2 cup semolina flour
1. In a small bowl, whisk the first 5 ingredients and, if desired, pepper. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or your fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky).
2. Lightly dust work surface with all-purpose flour; knead dough gently 5 times. Divide into 6 portions; cover and let
rest 30 minutes.
3. Working with 1 portion at a time (keep remaining portions covered), flatten the dough into a small rectangle, dusting with flour as needed. Using the KitchenAid® Bowl-Lift Stand Mixer with the Pasta Roller Attachment on the widest setting, feed the dough, short side first, into the roller. Fold the dough into thirds to form a rectangle. Feed the dough through a second time, then repeat another 3-4 times until smooth. Turn the dial to reduce the opening on the attachment; feed dough through 2 times. Repeat this, making the opening more narrow and rolling the dough twice at each setting, until you can see the outline of your hand through the dough (setting 6 or 7). Trim dough sheets to 11- to 13-in. pieces. Replace Pasta Roller with the Fettuccine Cutter Attachment. Feed the dough through to cut it into individual noodles. If needed, lightly dust noodles with flour to prevent the dough from sticking. Repeat with remaining dough. Cook in boiling water until al dente,
1-3 minutes; drain.
1 SERVING 217 cal., 5g fat (1g sat. fat), 93mg chol., 124mg sod., 34g carb. (0 sugars, 1g fiber), 8g pro.
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