18 Baking Recipes, No Stand Mixer Required

[Photographs: Nila Jones, Vicky Wasik]

Getting a stand mixer is a milestone in a baker’s life—it’s big, expensive, and opens up a whole world of cakes, breads, and more. The classic KitchenAid is virtually synonymous with baking, but that doesn’t mean you’re out of luck if you can’t afford a stand mixer or don’t have room for one in your kitchen. You can whip up a ton of delicious baked goods with simple tools like whisks, spoons, and spatulas. Add a food processor to the equation and you have even more options. From chewy oatmeal cookies to chocolaty scones to an impressive devil’s food cake, check out 18 of our favorite baking recipes that you can make without a mixer.

Cookies and Brownies

Easy 1-Bowl Oatmeal Cookies

[Photograph: Vicky Wasik]

You could stir up all the ingredients for our dried cranberry (or cherry)–flecked oatmeal cookies, portion the dough, and bake them right away, but making the best oatmeal cookies takes a little patience. We rest the portioned dough for about half an hour so that the warm butter can hydrate the oats, for extra-tender cookies.

Get the recipe for Easy 1-Bowl Oatmeal Cookies »

Lacy Brown Butter and Ricotta Cookies

[Photograph: Vicky Wasik]

These cookies were born out of a happy accident—when an attempt to make brown-butter ricotta cookies went wrong, we were left with thin cookies with chewy middles, crispy edges, and a ridiculously nutty flavor. Note that the color will be different depending on what kind of ricotta you use, but the cookies will be delicious regardless of their hue.

Get the recipe for Lacy Brown Butter and Ricotta Cookies »

French Madeleines With Almonds and Apricot Glaze

[Photograph: Nila Jones]

These elegant tea-cakes are as easy as they are impressive—you do need a specialized pan for baking, but the batter comes together with just a whisk. You can experiment with all sorts of flavors, but for this classic recipe we go with a hint of almond extract and brush the finished cookies with an apricot-jam glaze.

Get the recipe for French Madeleines With Almonds and Apricot Glaze »

Easy Mexican Wedding Cookies

[Photograph: Vicky Wasik]

A great food processor can cost as much as a stand mixer, but our excellent budget pick will run you significantly less. Here, we use one to blitz toasted pecans and sugar with flour and butter to make a simple dough. We only sweeten the dough lightly to help the cookies keep their snowball shape, but finish them with a generous dusting of powdered sugar.

Get the recipe for Easy Mexican Wedding Cookies »

Lemon Meltaways

[Photograph: Vicky Wasik]

I’ll be honest—I had never even heard of a lemon meltaway until Stella developed this recipe. The first time I tried one I was shocked by the ethereally light texture, which is almost like a cross between lemon shortbread and cotton candy. Many lemon meltaways get their texture from cornstarch, but we think that makes the cookies unpleasantly chalky. Tapioca starch loses its starchy flavor in the oven and makes for a far superior cookie.

Get the recipe for Lemon Meltaways »

No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats

[Photograph: Vicky Wasik]

We’re cheating a little with these cookies—you make them without a mixer, but also without an oven. Whether or not they count as baked goods, you’ll love these chewy, creamy cookies. They start with a peanut butter fudge, which we combine with oats (a combination of rolled oats and instant oatmeal gives the cookies the best texture). Then it’s just a matter of portioning out the cookies and letting them cool.

Get the recipe for No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats »

Homemade Brownie Mix

[Photograph: Vicky Wasik]

It’s hard to beat the convenience of brownie mix, but we think the flavor of store-bought mixes leaves a lot to be desired. Our solution is to grind up powdered sugar, dark chocolate, all-purpose flour, Dutch cocoa powder, malted milk powder, salt, and espresso powder and add solid coconut oil, which creates a shelf-stable brownie mix that will last up to a year in your pantry. When a craving hits, just combine the mix with water, eggs, and vanilla extract and bake.

Get the recipe for Homemade Brownie Mix »

Cakes and Pies

BraveTart’s Devil’s Food Cake

[Photograph: Vicky Wasik]

A cake recipe with no stand mixer, no whipping, no foamed eggs, and no meringue might sound too good to be true, but trust us when we say that simply stirring everything together works. The cake gets its intense flavor from acidic ingredients like coffee and brown sugar, which activate the baking soda in the batter and help the cake rise. Be sure to use Dutch process cocoa powder for the richest flavor.

Get the recipe for BraveTart’s Devil’s Food Cake »

Chocolate Skillet Cake With Milk Chocolate Frosting

[Photograph: Vicky Wasik]

Want an even easier cake? This recipe is a revelation for weeknight baking, turning our devil’s food cake into a one-pan dessert by letting you make the batter and bake the cake in the same cast iron skillet. We finish the cake with a creamy milk chocolate ganache, which we also make with the same cast iron skillet to minimize cleanup.

Get the recipe for Chocolate Skillet Cake With Milk Chocolate Frosting »

Molten Chocolate Cake

[Photograph: Nila Jones]

The batter for this decadent molten chocolate cake comes together in less than 10 minutes with just a whisk, spatula and six ingredients that you might already have at your home: unsalted butter, semisweet chocolate, powdered sugar, an egg, all-purpose flour and a pinch of salt. Use your imagination decorating the cake—whipped cream, strawberries, and caramel sauce are all good choices.

Get the recipe for Molten Chocolate Cake »

BraveTart’s Easy, Old-Fashioned Apple Pie

[Photograph: Vicky Wasik]

Making pie crust might seem intimidating, but you can do it in just half an hour with no special tools. Once you have mastered the crust then you can easily make all sorts of pies. For this recipe, we macerate apples with brown sugar and spices in a plastic bag then mix in tapioca starch to make the filling. You read that right—the filling comes together in a plastic bag with no cooking necessary.

Get the recipe for BraveTart’s Easy, Old-Fashioned Apple Pie »

The Best Blueberry Pie

[Photograph: Vicky Wasik]

Perfect fruit pie is a matter of science—the perfect ratio of fruit to sugar to tapioca starch will make a filling that is thick enough to slice without being dry or gloppy. Here we use a combination of wild and cultivated blueberries, but the same technique works with cherries and mixed fruit too.

Get the recipe for The Best Blueberry Pie »

Other Recipes

Simple Pear Galette With Vanilla

[Photograph: Vicky Wasik]

Making a pie doesn’t require a stand mixer, but it does require a pie tin. A galette is basically just a rustic pie—you start with the same dough but bake it on a sheet pan. This galette is filled with sweet, mellow pears that we flavor with vanilla bean, ground cardamom, and Chinese five-spice powder. Because a galette is thinner than a pie, it only takes about 35 minutes to cook.

Get the recipe for Simple Pear Galette With Vanilla »

Old-Fashioned Blackberry Cobbler

[Photograph: Vicky Wasik]

My favorite part of a pie is the filling—I could take or leave the crust, so I find myself making pies less often than biscuit-topped cobbler. This version is made with blackberries—if the berries aren’t sweet enough then try mixing them with raspberries. Our secret ingredient is cinnamon, which intensifies the flavor of the blackberries.

Get the recipe for Old-Fashioned Blackberry Cobbler »

Homemade Biscuits

[Photograph: Vicky Wasik]

Speaking of biscuits, this recipe is one of my favorites. We make it with yogurt rather than buttermilk, which Yankees like me rarely keep on hand. You have to use more yogurt than you would buttermilk to properly hydrate the dough, which could make the biscuits overly dense—a little baking soda neutralizes the extra acidity and ensures a perfect rise. Cooking the biscuits in a cast iron skillet gives them a golden bottom crust.

Get the recipe for Homemade Biscuits »

Bakery-Style Cream Scones With Milk Chocolate

[Photograph: Vicky Wasik]

These scones come together in just 35 minutes, making them perfect for a weekend morning when you aren’t looking for a huge project. We make them with multiple kinds of of dairy to get the taste and texture just right—cream helps the scones brown, but butter keeps them nice and light. While we love dark chocolate, milk chocolate is a better match for the lightly sweetened dough.

Get the recipe for Bakery-Style Cream Scones With Milk Chocolate »

Real Irish Soda Bread

[Photograph: Vicky Wasik]

For a long time, I only knew Irish soda bread as a dry, crumbly accompaniment to industrial corned beef and sulfurous cabbage in mediocre pubs. Real Irish soda bread, on the other hand, has a soft crumb and crackling crust perfect for mopping up beef stew. Buttermilk gives this bread a chewy but tender texture, while baking soda keeps it from tasting unpleasantly tangy.

Get the recipe for Real Irish Soda Bread »

Zucchini Bread With Walnuts

[Photograph: Vicky Wasik]

We find most zucchini bread recipes to be a little too sweet and greasy. Simply cutting back on the sugar and oil would jeopardize the bread’s tender, cake-like structure, so we use Greek yogurt to provide fat and acidity. This recipe calls for mixing a cup of crushed walnuts into the dough, but you don’t have to stop there—a teaspoon of minced rosemary is a wonderfully aromatic addition.

Get the recipe for Zucchini Bread With Walnuts »

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