As the weather gets warmer, it can only mean one thing…. bridal shower season is upon us! As things continue to evolve in 2021, ‘Zoom’ style bridal showers are still very much a thing, to keep loved ones safe. But, one question still remains… What kitchen items do you NEED to add to your registry? Blogger Bride, Karli Willis took us along for her at-home bridal shower and is sharing with us all of her favorite Cuisinart kitchen items. AND sharing her easy go-to recipes!
From everyone’s favorite, the cult-classic Cuisinart Air Fryer Toaster Oven to a Cuisinart Cordless Wine Opener (who doesn’t need one of those?!) Karli lucked out with some of the best Cuisinart products! As she walks us through her favorites, we promise you, you are going to want to add ALL of these to your own registry! Every product is multi-functional and you know you are getting the best quality when it comes to Cuisinart!
Before we dive in, check out this video of Karli’s Zoom Bridal Shower that she shared with her friends and family from afar…and then as she takes us into her kitchen for the day!
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HOMEMADE PITA CHIPS & HUMMUS
First up, homemade pita chips from The Delicious Spoon and hummus from Inspired Taste! Is there a better appetizer or snack than pita chips and hummus?! And who knew it was so simple to make yourself! To make it even easier the Cuisinart Airfryer Toaster Oven makes the perfect pita chips in minutes and the Cuisinart Food Processor creates your very own hummus with the touch of a button.
HUMMUS
Ingredients
-1 (15 oz.) can of chickpeas
-1/4 cup fresh lemon juice (1 large lemon)
-1/4 cup well-stirred tahini
-1 small garlic clove, minced
-2 tbsp EVOO
-1/2 tsp ground cumin
-Salt to taste
-2-3 tbsp water
-Dash of ground paprika for serving
1. In the bowl of the food processor, combine the tahini and lemon juice and process for 1 minute, scrape the dies and bottom of the bowl and process for 30 more seconds. This extra time helps “whip” the tahini, making the hummus smooth and creamy.
2. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process for another 30 seconds or until well blended.
3. Open, drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, add the remaining chickpeas and process until thick and smooth – 1 to 2 minutes.
4. Most likely the hummus will be too thick or have tiny bits of chickpea. To fix this, with the food processor turned on slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
PITA CHIPS
Ingredients
-3 Pitas (Lebanese style)
-1 tbsp olive oil
-1/2 tsp salt
-1/4 tsp pepper
-1 1/4 tsp oregano
1. Cut pita into triangle shape pieces.
2. Brush pita triangles with olive oil and sprinkle salt, pepper, and oregano mixture on to each pita. OR toss pita triangles, olive oil, salt, pepper and oregano together in a bowl.
3. Air fry at 375 for 5 minutes flipping over halfway through to make sure all side and pieces have a change to crisp up.
LEMONY ARUGULA CACIO E PEPE
Cacio e Pepe which translates to “cheese and pepper” is quite simply one of the easiest dinner dishes to make and one you should master as a newlywed! It is beyond delicious and adding some arugula and fresh lemon really takes it up a notch like this recipe from Half Baked Harvest! The Cuisinart SmartNest Stainless Steel 11 Piece Set allows you to put it all together with two of the pots and pans and when you’re done, all stacks together for easy storing!
Ingredients
1 lb. Bucatini pasta
4 tbsp salted butter
1 1/2 tsp freshly cracked black pepper
1 cup freshly grated parmesan cheese
1/2 cup freshly grated pecorino cheese
Couple handfuls of baby arugula
Fresh basil and lemon zest, for serving
1. Bring the 6 qt. stockpot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 cup of the pasta cooking water and set aside. Drain.
2. Melt 2 tablespoons of butter in the 10″ open skillet over medium heat. Add the pepper and cook for 30 seconds to 1 minute, until toasted.
3. Add the reserved pasta water and bring to a simmer over medium heat. Add the pasta and remaining butter. Reduce the heat to low and add the parmesan and pecorino cheese, tossing until melted. Remove from the heat, add the arugula, toss until the greens are wilted and the sauce coats the pasta, adding in more pasta water if needed to thin the sauce.
4. Transfer to a bowl and serve topped with fresh basil and lemon zest!
SALTED CHOCOLATE CHIP COOKIES
If you have a sweet tooth like Karli, the Cuisinart EvolutionX Cordless Hand Mixer is a must for any of your baked goods like these Milk Bar salted chocolate chip cookies via Foodie Crush! It makes mixing easy as pie (see what I did there) especially being cordless, not having to be tied to an outlet in your kitchen! It can be used for anything from whipping cream to even mashed potatoes, takes cookie baking to the next level, and speeds up the process a bit! Fun fact: Karli had her own cookie business in college, so you could call her an expert!
Ingredients
1/2 lb. (2 sticks) unsalted butter, melted and just warm to the touch
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
2 tsp vanilla extract
1 3/4 cups all-purpose flour
2 tbsp nonfat milk powder
1 1/4 tsp kosher salt
1/2 tsp baking powder
1/4 tsp baking soda
12 ounces semisweet chocolate chips (chunks or dark chocolate chips)
1/4 cup flaked salt
1. Preheat the oven to 375 degrees.
2. With a hand mixer, mix the sugars together in a large bowl and add the melted butter. Stir vigorously for about a minute or more.
3. Pour the egg and vanilla into the butter and sugar mixture and mix until there is a glossy sheen, about 1 more minute.
4. Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined. Add in the chocolate chips and mix until evenly distributed.
5. Use an ice cream scoop to portion the dough (or lightly form into balls about the size of a gof ball) and place on a baking sheet about 2 to 3 inches apart. Sprinkle flaked sea salt on top of each cookie.
6. Bake 9-11 minutes or until golden brown around the edges but still soft in the middle. The cookies will fall as they cool. Transfer to a cooling rack to cool completely. Enjoy!
Whether you register for one of these Cuisinart items or all (we suggest all,) we promise you, you can’t go wrong! Do you have a favorite Cuisinart product? Let us know with a comment below!
Photography: Erika Parker Photography | Cinematography: Tone Weddings | Cupcakes: Smallcakes Baton Rouge | Makeup: brittany devall | AirBnb: Maison Blanc - Airbnb | Balloon Arch: PopFest Co. | Blogger Bride: Karli Willis | Bridal Shower Outfit: BHLDN | Champagne Glasses/Bride-To-Be Sash: Style Me Pretty Shop | Cookware Items: Cuisinart | Decor (Tassels): Knoba Studio