Bed Bath & Beyond’s KitchenAid Stand Mixer With Attachments is Like Having A Sous-Chef In The Kitchen

Picture this: the beautifully colored leaves are falling off the trees outside your window, there’s a warm fire crackling in the fireplace, and you have delicious, homemade goodies baking in the oven. These are just a few of our favorite things about fall, and we’re willing to bet you love them too. So Yummy knows there’s nothing cozier than staying home on a sleepy Sunday and baking. That’s why, for these autumn recipes, we’re whipping out the ultimate baking assistants — attachments for the KitchenAid® Artisan® Stand Mixer from Bed Bath & Beyond®.

It’s almost like having a sous-chef in the kitchen. The different attachments allow you to confidently tackle a wide array of recipes, from homemade pastas to breads to cakes. You truly can make it all!

Slip into some sweats, clip on the durable dough hook to your KitchenAid® Stand Mixer and let the fall fun begin. You won’t believe how incredible cinnamon rolls taste when you switch it up and stuff them with apple butter. If you prefer something savory, try our Spiralized Squash and Carrot Focaccia. This loaf incorporates all the colors of fall — and the flavors!

Whatever you decide to whip up, don’t do it without the KitchenAid® Stand Mixer. Your kitchen won’t be the same without this high-performance tool (oh, and did we mention the super-fun attachments?), and neither will your baking!

Apple Butter Stuffed Cinnamon Rolls

Yields 9 to 12 rolls, depending on desired size

Ingredients:

For the rolls… 

• 1 cup whole milk, warm
• 1 packet instant dry yeast
• 1 tbsp honey
• 2 large eggs, beaten
• 4 tbsp salted butter, melted
• 3 ½ to 4 cups all purpose flour
• ½ tsp salt
• 6 tbsp softened butter, plus more for greasing
• ¾ cup sugar
• 2 tsp ground cinnamon
• ½ cup apple butter

For the frosting… 

• 4 oz cream cheese, room temp
• 4 tbsp salted butter, browned
• 1 tsp vanilla
• 1 ½ cup powdered sugar
• 1 tsp apple pie spice

Directions: 

1. Using the dough hook attachment of a KitchenAid® Artisan® Stand Mixer combine milk, yeast, honey, eggs, butter, flour, and salt. Beat 4-5 minutes, adding an additional ½ cup of flour in slowly, if sticky. Cover the bowl with a damp cloth, and let dough double for one hour.
2. Once doubled, lightly punch dough down with your hand. Then, turn out the dough onto a lightly floured surface and roll it into a rectangle that is around 12×18 inches.
3. Onto the rectangle of dough spread softened butter, cinnamon, sugar, and apple butter. Roll the dough into a tight log and pinch along the edges to seal.
4. Using unscented dental floss, cut the log in 9 to 12 pieces depending on how large you want your rolls. Place the rolls cut side up into a greased, buttered pan. Cover and let rise for another 45 minutes to 1 hour at room temperature, or overnight in the refrigerator.
5. While rolls are rising, Preheat your oven to 350°F. Bake rolls for 30 to 35 minutes or until lightly golden brown.
6. To make frosting — beat together all ingredients, aside from powdered sugar. Once ingredients are homogenous, gradually add your powdered sugar. Beat until fluffy.
7. Allow rolls to cool slightly, spread with frosting and serve warm!

Herb-Laminated Pasta

Yields about 2 servings 

Ingredients: 

• 1 cup flour
• 2 eggs
• Various herbs (we used parsley, sage, and thyme)
• Filling of your choice (we used a butternut squash purée)

Directions:

1. On a large cutting board, pile 1 cup of flour and make a large well in the center. Into the center, add two whole eggs.
2. Using a fork, scramble eggs until fully combined, and slowly incorporate flour from center to edge until a sticky dough begins to form. Combine the remaining flour into the dough by kneading for 2 – 4 minutes, until the dough looks smooth and is springy to the touch.
3. Divide dough into two, and press each piece into a flat oval shaped disc. Dust lightly with flour, and run dough through your KitchenAid® Pasta Attachment 5 times — increasing a level each time — until you reach the “level 5” thickness.
4. Lay the sheet of pasta onto a clean cutting board. Cover 1/2 of the sheet with a single layer of herbs, pressing lightly. Spray or brush with water and fold over to seal herbs inside.
5. Run the folded, herb-filled sheet of pasta through the pasta attachment on level four. Then run through once more at level five.
6. Dollop the filling of your choosing onto the sheet of herb-laminated pasta, spray lightly with water, and fold pasta over onto itself, lightly sealing in the filling and removing any air bubbles.
7. Cut ravioli into squares and seal edges with a fork to crimp.
8. Boil ravioli for two minutes, or until they float to the surface. Top with sauce of your choice and serve hot!

Cream Cheese Stuffed Pumpkin Bread

Yields one 9 x 5” loaf

Ingredients:

For the bread…

• 1 ⅔ cups flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp pumpkin pie spice
• ½ cup vegetable oil
• 1 ½ cup granulated sugar
• 2 eggs
• 1 cup pumpkin purée
• Pumpkin seeds (optional)
• Coarse sugar (optional)

For the filling…

• 8 oz cream cheese
• ½ cup sugar
• 1 tbsp flour
• 1 egg
• 1 tsp vanilla

Directions:

1. Preheat oven to 325° F.
2. In the bowl of a KitchenAid® Artisan® Stand Mixer fitted with the paddle attachment — combine pumpkin purée, eggs, granulated sugar, and vegetable oil. Mix to combine. To the wet mixture, add flour, baking soda, salt, and spices. Mix until just combined.
3. In a separate bowl, beat together cream cheese, sugar, flour, egg, and vanilla until smooth.
4. Into a greased, parchment lined 9 x 5” loaf pan, pour in ½ of the pumpkin bread mixture. Using a spoon or piping bag, top with cream cheese filling and smooth evenly. Lastly, cover cheesecake filling with remaining ½ of pumpkin batter and smooth the top. If desired, sprinkle with pumpkin seeds and coarse sugar.
5. Bake for 85 to 95 minutes, or until a toothpick comes out clean from the center. Allow to cool — then slice and enjoy!

Spiralized Squash and Carrot Focaccia

Yields one 13 x 9” pan

Ingredients:

• 1 ¼ oz pack active dry yeast
• 2 tsp honey
• 2 ½ cups water, warm
• 5 cups all purpose flour
• 1 tbsp salt
• 5 tbsp olive oil
• Spiralized vegetables, of your choosing (we used rainbow carrots and butternut squash)

Directions:

1. In a small bowl combine warm water, honey, and yeast. Allow to sit for five minutes, or until yeast becomes very foamy on top.
2. Into the bowl of a KitchenAid stand mixer, fitted with the dough hook attachment, add 5 cups of all purpose flour and 1 tablespoon of salt. Pour in the yeast mixture, and mix until a shaggy dough forms (around 2 minutes.)
3. Grease a very large-sized bowl with 4 tablespoons of olive oil, and pour the dough into the bowl. Make sure there is enough room for the dough to grow, and cover tightly with a silicone lid or plastic wrap. Rise for 3 to 4 hours at room temperature.
4. As the dough rises, generously butter a 13 x 9” pan and pour 1 tablespoon of olive oil into the center of the buttered pan.
5. Once the dough has risen, use a fork in each hand to gather up the edges of the dough farthest from you and lift in toward the center of the bowl. Do this four times, rotating the bowl ¼ of the way after each fold. This will help to gently deflate the dough, and form it into a loose ball.
6. Transfer the dough into the buttered, greased pan. Pour any leftover oil from the bowl onto the dough. Let the dough rise, uncovered, in a dry warm spot until doubled, (1½ to 4 hours.) The dough should expand to fill out the edges of the pan and spring back, leaving a small indent, once ready.
7. While waiting, preheat your oven to 450° F and place a rack in the middle of the oven.
8. Using the Spiralizer Attachment on your KitchenAid stand mixer, spiralize vegetables of your choosing. We used rainbow carrots and small pieces of butternut squash!
9. When dough is ready, stretch and dimple the dough with your fingers all over. Top with one tablespoon of olive oil, spiralized vegetables, and sprinkle with flaky salt. Bake in the oven for 20 to 30 minutes or until deeply golden brown.
10. Sprinkle with fresh thyme and serve sliced with honey, if desired!

Snickerdoodle Pie

Yields one 9” pie

Ingredients:

For the crust…

• One 9” store bought pie crust
• 1 tbsp coarse sugar
• ½ tsp cinnamon
• ½ tsp butter, melted

For the syrup…

• ½ cup packed brown sugar
• ¼ cup butter
• 3 tbsp water
• 2 tbsp light corn syrup
• ½ tsp vanilla

For the filling…

• ¼ cup butter, softened
• ½ cup packed brown sugar
• ¼ cup powdered sugar
• 1 tsp vanilla
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp cream of tartar
• 1 egg, room temp
• ½ cup milk, room temp
• 1 ¼ cups all purpose flour

Directions: 

1. Preheat oven to 350° F.
2. Mix together 1 tablespoon of course sugar and ½ teaspoon of cinnamon. Onto the store-bought pie crust, brush melted butter and sprinkle on 1 teaspoon of the cinnamon sugar mixture. Set the remaining mixture aside for later.
3. In a small sauce pan, combine brown sugar, butter, water, and corn syrup. Boil and stir for two minutes until sugar is dissolved. Remove from heat and add vanilla. Set aside.
4. In the bowl of a KitchenAid fitted with a paddle attachment, beat together butter, brown sugar, powdered sugar, vanilla, baking powder, salt, and cream of tartar. As the stand mixer is running, slowly add in the egg, milk, and flour separately.
5. Pour this batter onto the cinnamon sugar-coated crust and spread to smooth the top. Then, slowly and evenly drizzle on the syrup mixture and sprinkle with your remaining cinnamon sugar.
6. Cover the edges of the pie with foil and bake for 25 minutes. Remove the foil and bake for another 20 minutes, until the filling has become puffed and golden brown. When a toothpick comes out clean, remove the pie from the oven. Cool for 30 minutes and serve warm!