I came across a carrot cake whoopie pie recipe on Pinterest years ago. While the idea was brilliant and mouthwatering, the end result was a fail, as Pinterest recipes often go. But unwilling to let go of a good idea, I reworked that recipe until I was happy with it and now am kinda known for them. I make them at Easter every year and bring them to parties and potlucks. People love and curse me at the same time because they are one of those things you want to eat until you are sick. And using the Ankarsrum to make them means baking is a breeze, especially when I also use the shredder attachment for the carrots.
I hope you are enjoying our recent pasta recipes. Carmi is doing a fantastic job teaching all of us how easy it is to create homemade pasta using the Ankarsrum and the different pasta attachment options. If you have missed those posts, here are some quick links:
Today, it is my turn to share my go to pasta dough recipe as well as my “eat-in take-out” recipe for Lo Mein.
If you have been eyeing the pasta attachments for the Ankarsrum mixer, February may be the month you want to make those homemade pasta dreams come true. Technically prices go up on the lasagna, fettuccine, and tagliatelle attachments this month, but they are on sale all of February for the old price. Also, if you buy all three together this month, you can get them for $279.95. These attachments are some of my favorites and always a great way to get kids involved in the kitchen. There is something magical and fun about making your own noodles, and what kid doesn’t love pasta? What adult doesn’t for that matter? A while back, I did a basic pasta dough recipe. That is still my standard go-to, but I decided to branch out into flavored noodles in honor of this month’s sale: spinach pasta dough.