I also finally purchased a Artisan 5-Quart Stand Mixer in Onyx Black. Something I have wanted for a long time but wasn't sure to take the plunge to purchase it. They have a rebate program for the Mixer series for $80. So in the end I only pay $316.34 - $80 = $236.34 which I think is a pretty good deal!
So far I've only tested it twice with same recipe. I like it. I'm going to test a few others that require yogurt and or buttermilk.
Vanilla Pound Cake - By The Canadian Living Test KitchenSource: http://www.canadianliving.com/food/vanilla_pound_cake.php
Bakers of all stripes want this classic in their collection – as well as their freezer. A true pound cake relies on beating each egg thoroughly since there's no baking powder. This is a good time to use imitation vanilla extract, because there is less flavour evaporation than with pure vanilla extract.
1 cup (250 mL) unsalted butter
1-1/2 cups (375 mL) granulated sugar
2 tbsp (30 mL) milk
1 tbsp (15 mL) artificial vanilla extract or pure vanilla extract
1/2 tsp (2 mL) salt
2 cups (500 mL) sifted cake and pastry flourPreparation
Line 9- x 5-inch (2 L) loaf pan with double layer parchment paper; set aside.
In large bowl, beat butter until light and fluffy; beat in sugar until combined. Beat in eggs, 1 at time and beating each for 1 minute. Beat in milk, vanilla and salt. Stir in flour until no longer streaky. Scrape into prepared pan, smoothing top.
Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1-1/4 hours.
Let cool in pan on rack for 30 minutes. Turn out, right side up, onto rack; let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)