Cuisinart SM-50 Series Precision Master Stand Mixers Instruction Manual

SM-50 Series Precision Master Stand Mixers

Specifications:

• Brand: Cuisinart
• Product Type: Stand Mixer
• Material: Stainless Steel
• Usage: Household Use Only

Product Usage Instructions:

Important Safety Precautions:

1. READ ALL INSTRUCTIONS carefully before use.

2. Always turn the appliance OFF and unplug it when not in use,
   before cleaning or assembling/disassembling parts.

3. Supervise children closely when the appliance is in use.

4. Avoid contact with moving parts to prevent injury.

Usage Guidelines:

1. Do not use the stand mixer outdoors.

2. Avoid using attachments not recommended by Cuisinart.

3. Do not exceed the maximum capacities specified in the
   instruction book.

4. Ensure the stand mixer and cord are not damaged before
   use.

5. Remove all accessories before washing.

Cleaning and Maintenance:

After each use, make sure to clean the stand mixer thoroughly
following the manufacturer’s instructions. Ensure all parts are dry
before storing the appliance.

FAQ:

Q: Can I use attachments not recommended by Cuisinart?

A: It is not advisable to use attachments that are not
recommended or sold by Cuisinart as it may affect the performance
and safety of the stand mixer.

Q: How should I clean the stand mixer?

A: Remove all attachments before cleaning. Wash them in warm,
soapy water and dry thoroughly. Wipe down the stand mixer with a
damp cloth and ensure it is completely dry before storing.

Precision Master® Stand Mixer
r.¥T.

Instruction & Recipe Booklet

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

Contents
Important Safeguards …………………………………………….. 2 Features and Components……………………………………… 4 Assembly Instructions …………………………………………….. 5 Operation………………………………………………………………….. 5 Cleaning and Maintenance…………………………………….. 5 Maximum Capacities……………………………………………….. 5 Suggested Speed Control Guide ……………………………. 6 Troubleshooting……………………………………………………….. 7 Tips and Hints …………………………………………………………… 7 Cookie Baking ………………………………………………………….. 7 Bread Baking …………………………………………………………… 8 Cake Baking …………………………………………………………….. 8 Egg Whites………………………………………………………………… 8 Whipping Cream………………………………………………………. 9 Warranty Information……………………………………………. 11
Recipes ………………………………………………………………………12
Important Safeguards
When using electrical appliances, especially when children are present, basic safety precautions should always be taken to reduce persons, including the following:
1. READ ALL INSTRUCTIONS.
2. Turn the appliance OFF, then unplug from the outlet when not in use, before assembling or disassembling parts and before cleaning. To unplug, grasp the plug and pull from the outlet. Never pull from the power cord.
3. This appliance is not intended for use by persons (including children) with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge, unless they are closely supervised and instructed concerning use of the appliance by a person responsible for their safety. Close supervision is necessary when any appliance is used by or near children. Children should be supervised to ensure that they do not play with the appliance.
4. Avoid contact with moving parts. Keep hands, hair, clothing, as well as spatulas and other utensils away from attachments during operation to reduce the risk of injury

Remove attachments from stand mixer before washing.
The use of accessories or attachments not recommended or sold by Cuisinart may
6. Do not use more than one accessory or attachment at a time.
7. Do not exceed the maximum capacities listed in this Instruction Book.
8. Do not use the stand mixer if it is damaged or if the cord is damaged. After having been damaged, have the stand mixer checked and serviced before resuming use.
9. When using an attachment, make sure that you have read the safety instructions that come with the particular attachment.
Do not use outdoors. 11. Keep stainless steel bowl away from
heat sources such as stovetops, ovens or microwaves.
12. To protect against the risk of electric shock, do not put the cord, plugs and the power unit in water or other liquids.
13. Remove all accessories and attachments from stand mixer before washing.
14. Do not let cord hang over edge of table or counter, or touch hot surfaces.
Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner. Contact the manufacturer at their customer service telephone number for information on examination, repair, or adjustment.
16. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. t especially if the appliance touches the walls of the garage or the door touches the unit as it closes.
17. Do not place on or near a hot gas or electric burner or in a heated oven.

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Save These Instructions
For Household Use Only
NOTE: The maximum rating is based on the attachment that draws the greatest power. Other recommended attachments may draw
Warning: Risk of Fire or Electric Shock
º symbol within an equilateral triangle is intended to alert the user to the presence of uninsulated, dangerous voltage within the product’s or electric shock to persons.
The exclamation point within an equilateral triangle is intended to alert the user to the presence of important operating and maintenance (servicing) instructions in the literature accompanying the appliance.
Special Cord Set Instructions
A short power-supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord. Longer extension cords are available and may be used if care is exercised in their use. If a long extension cord is used, the marked electrical rating of the extension cord must be at least as great as the electrical rating of the appliance, and the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over.

Grounding Instructions
For your protection, the Cuisinart® Precision Master® Stand Mixer is equipped with a 3-conductor cord set that has a molded 3-prong grounding-type plug, and should be used in combination with a properly connected grounding-type outlet. If a grounding-type outlet is not available, an adapter may be obtained so that a 2-slot wall outlet can be used with a 3-prong plug.
The adapter must be grounded by attaching its grounding lug under the screw of the outlet cover plate. CAUTION: Before using an adapter, it must be determined that the outlet cover plate screw is properly grounded. If in doubt, consult a licensed electrician. Never use an adapter unless you are sure it is properly grounded. NOTE: Use of an adapter is not permitted in .
º not be used with a converter. IMPORTANT: Always unplug the Cuisinart® Precision Master® Stand Mixer from outlet when assembling and disassembling.
Notice
This appliance has a grounding plug. To reduce a grounding outlet only one way. If it still does $ modify.

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Introduction
Cuisinart just raised the bar on mixing! This Cuisinart® Precision Master® Stand Mixer has the capacity, power, and precision engineering to handle any job a recipe calls for. The three accessories allow you to mix, whip and knead dough, and with 12 speeds, you’ll always do it just right.
Please visit Cuisinart.com for attachment options.

Features and Components

1. 500 Watt Motor Plenty of power for double recipes and heavy mixing tasks.

2. Tilt-Back Head

Makes it easy to attach accessories

1

and scrape sides and bottom of bowl.

3

3. Attachment Port

Attachments (sold separately)

connect to the port located behind

2

the port cover on the front of the

4

stand mixer head. A locking screw

makes attachments easy to put on,

5

4. Accessory Port

and dough hook connect to this

port.

6

5.5-Quart (5.2L) Stainless Steel Bowl with Handle Handle makes the bowl easy to lift, hold, scrape and remove. Large capacity bowl lets you mix larger quantities.

7 8

6. Head-Lift Release Lever Securely locks stand mixer head into raised, tilt- back position. Used to return mixer head to mixing position.

7. $ 12 speeds for precision mixing.

8. Blue Light Ring

Illuminates when mixer is operating.

ºFF

9

9. Chef’s Whisk

T

Ideal for whipping eggs, egg whites or

heavy cream. Used in recipes for

some types of candy, such as marshmallows,

11

and quickly whips potatoes.

10 12

Flat Mixing Paddle Á

4

cakes and batters, and for frostings. Also use for making pie crusts, biscuits and shortcakes, and combining ingredients for meatloaf or meatballs.
11. Dough Hook Used for the mixing and kneading of yeast
12. G¢ Prevents splattering when mixing and adding ingredients. Guides ingredients into the bowl.
13. BPA Free (not shown) All materials that come in contact with food or liquid are BPA free.
Assembly Instructions
1. Raise Mixer Head Push down the head-lift release lever and raise the stand mixer head until it locks into place.
2. Attach Accessory ¢ dough hook into the accessory port. Push up and turn counterclockwise until it locks. Turn clockwise to remove.
3. Place Bowl on Base Turn clockwise to secure.
4. Lower Mixer Head Holding the stand mixer head, push down the head-lift release lever again and fully lower the mixer head.
ºG¢ After attaching the accessory and lowering the stand mixer head, slide the splash guard onto the bowl. Attach the pour spout by placing it into the tabs on the splash guard ring and slide it into place. The splash guard ring can rotate in any direction to more easily add ingredients.
To Remove: Remove the pour spout from the bowl.

Operation
Position the Stand Mixer The logo plate that covers the attachment port should face you.
To Turn Stand Mixer On Turn control dial to desired speed ­ 1 through 12 (see Speed Control Guide on page 6).
ººr Turn the dial to “O” OFF position. Mixing
Cleaning and Maintenance
Unplug your Cuisinart® Precision Master® Stand Mixer before cleaning.
Power Unit Wipe with a damp cloth and dry. Never use abrasives or immerse in water.
Bowl Wash by hand and dry thoroughly or put in dishwasher. Never use a wire brush, steel wool or bleach.
Accessories Mixing paddle and dough hook are top rack dishwasher safe; can also wash by hand and dry thoroughly. Chef’s whisk must be washed by hand.
Attachments Clean as directed in instructions included with each attachment you purchase. Splash Guard with Pour Spout Top rack dishwasher safe; can also wash by hand and dry thoroughly.
Maintenance Any other servicing should be performed by an authorized service representative.
Maximum Capacities
ß

Cookie dough

Ù 6 cups liquid (12 cups whipped)

Egg whites 12 large 5

Suggested Speed Control Guide

· Sifting dry ingredients

· Folding in ingredients, such as

1

mix-ins

· Whipping cream & egg whites

(gradually increasing speed)

· Sifting dry ingredients
· Folding in ingredients, such as mix-ins
2 · r
· Creaming butter & sugar
· Whipping cream & egg whites (gradually increasing speed)

· Creaming butter & sugar
· Incorporating eggs
3 · Kneading bread dough
· Whipping cream & egg whites (gradually increasing speed)

· Creaming butter & sugar
· Kneading bread dough
· Kneading pasta dough
4 ·
· Whipping cream & egg whites
(gradually increasing speed)

· Creaming butter & sugar

·

5

· r

· Whipping cream & egg whites (gradually increasing speed)

·
7 · r
· Whipping cream & egg whites (gradually increasing speed)
·
8 · r
· Whipping cream & egg whites (gradually increasing speed)
· r
9 · Whipping cream & egg whites
(gradually increasing speed)
· Ù
10 · Whipping cream & egg whites
(gradually increasing speed)
· Ù
11 · Whipping cream & egg whites
(gradually increasing speed)

·
6 · r
· Whipping cream & egg whites
(gradually increasing speed)

· Ù
12 · Whipping cream & egg whites
(gradually increasing speed)

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Troubleshooting
T overheated. Your stand mixer has an overload protection device, it will shut down to protect the motor.
Solution: In the unlikely event that this happens:
º
· Reduce the load by removing some of the ingredients, and allow the mixer to stand for a few minutes.
· Plug in and reset the speed. If the stand mixer does not start when you turn the speed dial on, allow the unit to stand for additional time.
Tips and Hints
· Before preheating your oven, adjust racks to accommodate your baking task. Most recipes use the middle rack; pies bake best in the lower third of the oven.
· Carefully follow each mixing step in a recipe. Take care not to over- or under-mix.
· Don’t crowd the oven, and avoid opening the oven door during baking ­ use the oven light to help you watch. With certain recipes, particularly when baking more than one tray of cookies at a time, rotate halfway through baking.
· Proper measurements are very important º h a knife blade or the handle of a spoon. $T important not to measure directly from the likely to be heavy and dry because too much
· For most baking recipes, refrigerated items like butter, milk and eggs incorporate better when they are at room temperature.
· Remove butter from the refrigerator and cut into ½-inch pieces to help it come to room temperature faster while you measure out the remaining ingredients. Do not warm butter in the microwave; this can change the structure of the butter if it melts and give

· To separate eggs for use in any recipe, break them one at a time into a small bowl. Gently remove the yolks, then transfer the whites to a spotlessly clean glass or stainless bowl. If a yolk breaks into a white, use that egg for another recipe. Just a drop of egg yolk in the white prevents the white from whipping properly.
· Scraping the entire bowl ­ sides, bottom and paddle over the course of mixing and adding new ingredients ­ ensures even incorporation of ingredients and overall best results. The more you scrape, the better.
· For whipping egg whites, both the mixing bowl and chef’s whisk must be spotlessly the egg whites from whipping properly.
· To check the freshness of eggs, place them are not fresh. This is most important when using for whipping egg whites. The fresher the eggs, the more stable the foam.
· To melt chocolate for a recipe, put chopped chocolate in a double boiler insert or larger bowl over a pan of barely simmering water. The water should not boil, nor should it touch the bottom of the double boiler insert or bowl. If it does, this could cause the chocolate to “seize” and you will not be able to use it in your recipe.
· Always test yeast for freshness before using it in a recipe. Sprinkle a little over warm FF T yeast may be “dead.” Start over with fresh yeast from a new package.
Cookie Baking
· Use an ice cream scoop to measure out cookie dough ­ this keeps the cookies evenly shaped and uniform in size.
We recommend ice cream scoops in several one (about to ½ cup) for jumbo cookies. Ice tins. Use a #16 ice cream scoop to make
· To better maintain cookie shapes, put scoops of cookie dough onto sheets of waxed paper or plastic wrap on a tray and chill before baking.

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Most cookie dough can be refrigerated for 2 to 3 days prior to baking ­ be sure to wrap well.
· Cookie dough may also be frozen. Shape into individual cookies, double wrap and freeze for up to 3 months. Thaw before baking.
· Line baking sheets with parchment paper for easy release and easy cleanup.
· Let cookies rest on sheets for 2 to 3 minutes before removing them to a wire rack to cool. This keeps cookies from wrinkling, crumbling or breaking.
· Cookies must cool completely before being put into storage containers to ensure they don’t get soggy or misshapen.

· An instant-read thermometer is helpful to have on hand when making bread. It can be used to measure the temperature of the internal temperature of the baked bread.
h FF
· Finished bread should have an internal F that normally include eggs, are done at a F
Cake Baking
· Have all ingredients and mixing bowls at room temperature. Room temperature ingredients incorporate and blend more easily.

Bread Baking

· Fill pans immediately after mixing.

· One ¼-ounce packet of yeast equals 2¼ teaspoons yeast.
· Using milk in place of water will produce a softer crust.
· After baking, you can soften the crust, if desired, by rubbing it with unsalted butter soon after removing it from the oven. This prevents it from drying out quickly.
T T may not rise quite as much.
· Do not use “lite” or tub margarines for bread they do not work as well in baking.
· Vital wheat gluten is the dried protein taken T a good dough conditioner or enhancement for yeast breads, especially for whole-grain T gluten, we recommend that it be used for best results.
F
· Lite salt can be used if it has both potassium chloride and sodium.
· Many bread recipes have a “range” amount produce a smooth, not sticky dough.
· Using too much liquid, or baking on a humid day, can cause your bread to fall or wrinkle on top.

· Check for doneness at the beginning of the time range given.
· Cool cakes in pans until cool to touch, and remove from pans to completely cool on a wire rack after baking.
frosting easier than a knife or regular spatula.
Egg Whites
. whipping. Bring to room temperature safely by placing uncracked eggs in a bowl of warm
· Add a small amount of acid, such as cream of tartar, lemon juice or vinegar, when whipping egg whites to stabilize them and allow them Á white ­ or 1 teaspoon cream of tartar per cup
· The time required to whip egg whites will vary with the temperature of the egg whites, of the kitchen. Keep a close watch while whipping egg whites.
· In humid or damp weather, you may not get the volume of whipped egg whites that you do in drier, warmer weather.
· Place the room temperature egg whites in the clean, dry mixing bowl. Attach the clean, dry chef’s whisk. Start whipping the egg whites on Speed 1 and gradually increase to Speed 6 until foamy, and then gradually increase to Speed 12. If egg whites are beaten too rapidly in the beginning, their structure

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will not be as stable and strong, and they will not reach the volume that they should when completely beaten. Over-beaten egg whites topping.

ÙF it on the Cuisinart® stand mixer. Insert the
chef’s whisk. Continue as directed in your
recipe.

· Timing when adding sugar to egg whites is important. Add sugar slowly and gradually to the whipped egg whites once they start to foam. Always add sugar in a slow, steady stream along the side of the bowl while egg whites are being whipped ­ do not add sugar directly to the center of the bowl on top of beaten egg whites; doing this may cause
· When whipping egg whites, they will at º shape. Next, soft peaks will form ­ this is when the tips of the peaks fall when the whisk is lifted up ­ soft peaks are often º º for recipes such as meringues ­ the whites will appear dry, the peaks will hold their º º uniformly white, but will appear speckled and they will no longer be shiny in appearance.
· Beaten egg whites should be used immediately after beating them. If they wait . whites beaten with sugar or cream of tartar are more stable and will last a little longer.
.Ù Take care when adding raw egg whites to recipes that are not cooked or baked, as there is a chance they may carry harmful bacteria. If you have a recipe that calls for raw egg whites, you may wish to use powdered egg whites or “sanitize” the egg whites by doing the following:
· Put the egg whites, 2 tablespoons of the granulated sugar from your recipe, 2 tablespoons water, and a pinch of cream of tartar into the Cuisinart® mixing bowl and stir until smooth.
· Put over a pan of simmering water and stir constantly with a spotlessly clean rubber F an instant-read thermometer ­ start checking the temperature after about a minute of stirring.

Ù º whipping cream is the butterfat content. The higher the butterfat content, the more stable the whipped cream. Heavy cream has a higher butterfat content than whipping cream does. Light cream may also be whipped, but will not last as long. Creams that are not ultra-pasteurized are best for whipping.
The yield of cream generally doubles in volume. To make 2 cups of softly whipped into the well-chilled mixing bowl. Starting on until it just begins to hold its shape. Add about extract and 1 to 4 tablespoons granulated, Ù
ºrÙ · Start with well-chilled cream, mixing bowl
and chef’s whisk (place bowl and whisk in whipped cream). The room should not be too hot.
· Whip cream on low speeds until small bubbles Gradually increase to Speed 12 and continue beating until desired doneness, being careful not to over-whip. It takes just seconds for cream to go from smooth and creamy whipped cream to whipped cream with grainy bits of butter forming.
T whipped cream, begin to slowly add the sugar and billowy in appearance.
· Sugars should be sifted before adding to whipping cream.
· Stop whipping cream when it has doubled in volume ­ it should be smooth, creamy and thick, forming either soft (for garnishing topping cakes, desserts, piping decoratively) peaks.
· Unless stabilized, whipped cream should be served immediately.

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Stabilized whipped cream will hold longer in the refrigerator before using, and it can also be used for decorating, using a pastry bag and tip. Using gelatin or a purchased stabilizer will prevent whipped cream from weeping. To make stabilized whipped cream, soften powdered gelatin by sprinkling it over water h soften. Then place the measuring cup in a pan of simmering water and stir over low heat until gelatin is dissolved. Let cool slightly before adding to cream ­ but do not allow to get cold and harden. · For 1 cup of cream, use ½ teaspoon gelatin
soaked in 1 tablespoon water. · For 2 cups of cream, use 1 teaspoon gelatin
soaked in 2 tablespoons water. · For 8 cups of cream, use 1 tablespoon + 1
teaspoon gelatin soaked in 8 tablespoons water. Follow basic whipping instructions, adding cooled gelatin mixture to cream all at once after it has whipped to a slightly thickened stage.
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WARRANTY
Limited Three-Year Warranty
This warranty is available to U.S. consumers only. You are a consumer if you own a Cuisinart® Precision Master® Stand Mixer that was purchased at retail for personal, family or . under applicable law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart® Precision Master® Stand Mixer will be free of defects in materials and workmanship under normal home use for 3 years from the date of original purchase.
We recommend that you visit our website, for a fast, registration. However, product registration does not eliminate the need for the consumer to maintain the original proof of purchase in T event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture.
California Residents Only
California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store that sells Cuisinart products of the same type. The retail store shall then, according to its preference, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumer’s prior usage of the product. If neither of the above two options results in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility, if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty. California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair or, if necessary, replacement by calling our Consumer Service Center toll-free at 1-800-726-0190.

Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such nonconforming products under warranty.
OF¥Ù Your ultimate satisfaction in Cuisinart products is our goal, so if your Cuisinart® Precision Master® Stand Mixer should fail within the generous warranty period, we will repair it or, if necessary, replace it at no cost to you. To obtain a return shipping label, email us at . Or call our toll-free consumer service department at 1-800-726-0190 to speak with a representative.
Your Cuisinart® Precision Master® Stand Mixer has been manufactured to the strictest authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by attempted use of this unit with a converter, as well as use with accessories, replacement parts or repair service other than those authorized by Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment or other than ordinary household use. This warranty excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you. You may also have other rights, which vary from state to state.
T If the nonconforming product is to be serviced by someone other than Cuisinart’s Authorized Service Center, please remind the servicer to call our Consumer Service Center at 1-800-726-0190 to ensure that the problem is properly diagnosed, the product is serviced with the correct parts, and to ensure that the product is still under warranty.

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Recipes
Savories
Gougères……………………………………………………………………13 Spinach and Feta Soufflé ………………………………………..13 Mashed Potatoes………………………………………………………14 Cauliflower Purée…………………………………………………….14 Pasta Dough ……………………………………………………………..15
Yeast Breads and Rolls
Pizza Dough………………………………………………………………15 Gluten-Free Pizza Dough ………………………………………..16 Basic White Bread ……………………………………………………16 Molasses Wheat Bread…………………………………………….17 Multigrain Bread………………………………………………………17 Buttery Dinner Rolls………………………………………………..18 Challah ………………………………………………………………………18 Rustic Italian Bread………………………………………………….19 Pretzels with Rosemary and Flaked Sea Salt………………………………………………………….19
Coffee Cakes, Muffins and Quick Breads
Blueberry Buttermilk Crumb Cake ………………………20 Banana Chocolate-Chip Bread……………………………….21 Pecan Sticky Buns……………………………………………………21 Apple Oat Bran Muffins………………………………………….22 Triple Citrus Tea Loaf……………………………………………..23 Lemon Bundt Cake………………………………………………….24
Cookies and Bars
Chocolate Cherry Crackles…………………………………….24 Pecan Linzer Cookies ……………………………………………..25 Chocolate Chunk Cookies………………………………………26 Cherry and Almond Biscotti ………………………………….26 Mocha Sugar Cookies…………………………………………….. 27 Black & White Cookies…………………………………………… 27 Power Cookies …………………………………………………………28 Fudge Brownies……………………………………………………….29 Blondies…………………………………………………………………….29 Blueberry Cheesecake Bars …………………………………. 30
Pies
Basic Flaky Pastry Dough for Pies & Tarts……………………………………………………………….31 Cookie Crumb Crust………………………………………………..31 Lemon Meringue Pie……………………………………………….32 Chocolate Cream Pie ………………………………………………32

Cakes and Cupcakes
Golden Yellow Cake …………………………………………………33 Deep Chocolate Layer Cake……………………………………33 Coconut Cake…………………………………………………………..34 Chocolate Marble Cheesecake……………………………….35 Gluten-Free Golden Cupcakes ………………………………35 Angel Food Cake………………………………………………………36 Key Lime Mini Cheesecakes …………………………………..36
Frostings, Icings and Fillings
French Buttercream ……………………………………………….37 Swiss Buttercream………………………………………………….38 Chocolate Frosting ………………………………………………….38 Cream Cheese Frosting ………………………………………….38 Dairy-Free Vanilla Frosting ……………………………………39 Royal Icing………………………………………………………………..39 Chocolate Glaze/Ganache ………………………………………39 Simple Chocolate Mousse …………………………………….. 40 Whipped Cream …………………………………………………….. 40

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Gougères

Gruyère is the classic cheese used in gougères, but you may substitute your favorite.

Makes about 65, 1-inch gougères

2

necessary

G

¢Fh with parchment paper. Reserve.
Put the water, butter, ¼ teaspoon of the salt and sugar into a medium saucepan set over medium heat. Once the mixture comes to a boil, remove from heat and stir in all of ¥ heat to medium-high. Using a wooden spoon, continuously stir the mixture until it “dries bottom of the pot, about 1½ to 2 minutes.
¥ the Cuisinart® mixing paddle and mix on Speed 3 to release steam and cool, about 2 to 3 minutes. Once the dough has cooled (and the bowl is no longer warm), increase the speed to 4 and add the eggs, one at a time, until each is fully incorporated before adding the next. Scrape down the entire bowl between each addition. Dough is ready when it becomes a pale yellow color and drops from the beater in a slow, steady stream. If the dough is too thick, beat the remaining 2 eggs together and slowly begin to add them, 1 teaspoon at a time, with the mixer running. Do not make the dough too runny or it will not hold its shape.
Add ½ cup of Gruyère, the remaining salt and spices and mix on Speed 2 to incorporate.
º with a small to medium-sized round tip. Pipe the gougère dough into 1-inch rounds, ½ inch apart on the prepared baking trays.

Top each with a pinch of the reserved Gruyère.
Put in the oven, and immediately turn the F nicely browned, completely hollow and not wet Serve immediately.
TIP: To ensure even coloring, rotate the baking sheets halfway through baking.
Nutritional analysis per gougère: Calories 29 (61% from fat) · carb. 1g · pro. 1g fat 2g · sat. fat 1g · chol. 11mg · sod. 39mg
calc. 36mg · fiber 0g

Spinach and Feta Soufflé

Looking for a new idea for a fun and festive side dish? The classic combination of spinach zzOEOEz

Makes 12 servings

¥

5

large eggs

1

large egg white

3

ounces feta cheese

¢F¢
G dish thoroughly with 1 tablespoon of the butter. Sprinkle ¼ cup of the Romano in the dish so that the bottom and sides are coated. Shake out any excess. Wipe the rim of the dish with a paper towel to remove any butter or cheese; reserve.
Separate eggs, putting whites (including extra white) into the Cuisinart® mixing bowl and the yolks into a separate mixing bowl. Break yolks up by stirring with a fork. Attach the chef’s whisk and reserve both bowls containing eggs.

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Put the remaining butter in a saucepan over medium-low heat. Once butter melts, add Ù slowly add the milk. Once all the milk is added, whisk until a smooth and a homogenous consistency is achieved. Once mixture is smooth, beat in remaining Romano and feta, salt, pepper and nutmeg. Stir in the spinach and lemon zest.
While continuously mixing with a whisk, spoon a small amount of the milk and spinach mixture into the yolks. Continue mixing in the remaining mixture, a third at a time.
Beat egg whites, starting on Speed 1 and gradually increasing to Speed 12. Whip only
Mix a third of the egg whites into the spinach mixture until evenly combined. Continue by carefully folding the remaining egg whites in two additions with a large rubber spatula. Fold just until combined.
Pour mixture into prepared dish and gently smooth the top to ensure an even rise. ¢ F
Serve immediately.

Put potatoes into a stockpot and cover with cold water. Bring to a boil and simmer until potatoes are tender.
When tender, drain the potatoes completely and then transfer to the Cuisinart® mixing r mixed, but where some lumps still remain, scraping down the entire bowl as necessary.
Add the butter, crème fraîche, milk, salt and pepper. Mix again on Speed 8, increasing to Scrape the bowl once to make sure all ingredients are evenly incorporated.
Taste and adjust seasoning as desired.
Nutritional analysis per serving (½ cup): Calories 172 (42% from fat) · carb. 21g · pro. 3g
fat 8g · sat. fat 5g · chol. 27mg · sod. 155mg calc. 55mg · fiber 3g

Cauliflower Purée

A great, healthy alternative to traditional mashed potatoes, plus this recipe is dairy free!

r

1

large head cauliflower, cored, about

ßG

Nutritional analysis per serving (½ cup):
Calories 207 (64% from fat) · carb. 9g · pro. 9g fat 15g · sat. fat 8g · chol. 152mg · sod. 418mg
calc. 175mg · fiber 1g

Mashed Potatoes

This basic recipe is perfect to serve as is,
zOEOEz like fresh herbs or cheese.

r

ßG

a large stockpot with the potatoes. Cover with cold water and place over high heat until water comes to a boil. Reduce heat to maintain a healthy simmer and cook until vegetables are
Once tender, drain all water from the vegetables and place into the Cuisinart® mixing bowl. Attach the chef’s whisk and Scrape the entire bowl as necessary during the process. Increase the speed to between 8 and
When smooth, decrease speed to 2 to add the olive oil, salt and pepper, and then slowly ingredients are evenly incorporated. Taste and adjust seasonings as desired.

14

Nutritional analysis per serving (½ cup):
Calories 142 (56% from fat) · carb. 13g · pro. 3g fat 10g · sat. fat 1g · chol. 0mg · sod. 394mg calc. 27mg · fiber 3g

Pasta Dough

ºzOEOEzzzOEz gives this dough the perfect bite when cooked,
compared to traditional pasta dough made OEz

r 8 servings

5

large eggs

Put all of the ingredients, in the order listed, into the Cuisinart® mixing bowl. Attach the about 1 minute.
Continue mixing until dough mostly comes minutes of mixing, check the texture. If it is too dry, add water one tablespoon at a time; consistency. Keep in mind, this dough won’t resemble a smooth ball, it will only just come together in large chunks with some possible smaller bits to knead in by hand. Should any bottom of the bowl, leave them there and do
º knead all dough together into a ball by hand until smooth and it springs back to the touch, about 2 minutes.
Wrap in plastic wrap and let rest at room Pasta dough can be made and stored in the refrigerator for up to 3 days.
For best results, use the Cuisinart® Pasta Roller and Cutter to make the perfect lasagna sheets, pappardelle, linguine or spaghetti.

Nutritional analysis per serving (3 ounces):
Calories 218 (15% from fat) · carb. 35g · pro. 10g fat 4g · sat. fat 1g · chol. 11mg · sod. 41mg calc. 13mg · fiber 3g

Pizza Dough

This dough can be used for more than just the obvious, although who doesn’t love homemade pizza? Visit our website, www.cuisinart.com,
zOEzOEz bread recipes.

r

FF

more for coating the dough

Stir together the warm water, sugar and yeast in the Cuisinart® mixing bowl. Attach the dough hook and let stand until the mixture is foamy
Ù
and olive oil to the bowl and turn the mixer on to Speed 3, until dough comes together as a ball and cleans the side of the bowl.
When dough ball forms, continue to knead on Speed 3 for about 4 minutes. Dough should be smooth and spring back to the touch. If smooth. Alternatively, if the dough seems too dry, add 1 tablespoon of water at a time.
Cover bowl with plastic wrap and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
¢ form into desired crust size(s) or as directed by recipe.

Nutritional analysis per serving (2 ounces, based on 12 servings for two, 12-inch crusts):
Calories 114 (9% from fat) · carb. 23g · pro. 3g fat 1g · sat. fat 0g · chol. 0mg · sod. 286mg
calc. 1mg · fiber 1g

15

Gluten-Free Pizza Dough

Basic White Bread

Finally! Pizza that folks with gluten allergies or sensitivities can cheer about.

r

for dusting and rolling

¢ into the Cuisinart® mixing bowl. Attach the dough hook and mix on Speed 4 to combine. Combine the rice milk, water and olive oil together in a liquid measuring cup.
With the stand mixer running on Speed 3, slowly add the liquid ingredients. Once a dough ball forms, knead the dough on Speed 4 for about 3 to 4 minutes. Dough should be smooth. If sticky, add 1 tablespoon of rice the dough seems too dry, add 1 tablespoon of water at a time.
When ready to roll, dust a large surface with $ Roll dough out into about a 12-inch circle.
Liberally dust a pizza peel or the bottom of a º desired pizza toppings before baking.

tOEOEzOEOEzz 12 servings for two, 10-inch pies):
Calories 114 (22% from fat) · carb. 22g · pro. 9g fat 3g · sat. fat 0g · chol. 0mg · sod. 209mg calc. 23 mg · fiber 1g

A basic white bread, great for sandwiches.

r

FF

flour, divided

t

Stir together the warm water, honey and yeast in the Cuisinart® mixing bowl. Attach the dough hook and let stand until the mixture is foamy
Ù powdered milk and salt in a separate mixing bowl.
and the butter and turn the mixer on to Speed 3 until dough comes together as a ball and cleans the side of the bowl.
Once dough ball forms, continue to knead $ should be smooth and spring back to the T time until smooth. Alternatively, if the dough seems too dry, add 1 tablespoon of water at a time.
Cover bowl with plastic wrap and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
Lightly coat two 9-inch loaf pans with cooking spray. Punch the dough down and divide dough into 2 equal portions. Shape into loaves and place in prepared pans. Cover with plastic wrap and let rise until nearly doubled, about
ÙF When loaves have doubled, bake until the bread is browned and sounds hollow when ¥ from oven and cool on wire rack until cool to touch; remove from pans and allow to cool completely before slicing.

16

Nutritional analysis per serving (one 1-ounce slice):
Calories 64 (15% from fat) · carb. 12g · pro. 1g fat 1g · sat. fat 1g · chol. 3mg · sod. 116mg calc. 7mg · fiber 1g

Molasses Wheat Bread

zOEOE molasses.

r

FF flour, divided
t

Stir together the warm water, molasses and yeast in the Cuisinart® mixing bowl. Attach dough hook and let stand until mixture is
Ù the yeast mixture with the unsalted butter.
Mix on Speed 2 for 2 minutes. Combine one tablespoon at a time until dough comes together as a ball and cleans the side of the bowl.
Knead on Speed 3 for 4 minutes. Dough should be smooth and spring back to the touch. If smooth. Alternatively, if the dough seems too dry, add 1 tablespoon of water at a time.
Cover bowl with plastic wrap and let rise in a warm, draft-free place until doubled in volume, about one hour.
Lightly coat two 9-inch loaf pans with cooking spray. Punch the dough down and divide into 2 equal portions. Shape into loaves and place in prepared pans. Cover and let rise until nearly

ÙF Bake until bread is browned and sounds hollow ¥ from oven and cool on wire rack until cool to touch; remove from pans and allow to cool completely before slicing.
Nutritional analysis per serving (one 2-ounce slice):
Calories 154 (16% from fat) · carb. 28g · pro. 5g fat 3g · sat. fat 2g · chol. 11mg · sod. 224mg calc. 33mg · fiber 3g

Multigrain Bread

This nutrient-dense bread with subtle honey zOEzOE

r

FF flour
t

Stir together the warm water, honey and yeast in the Cuisinart® mixing bowl. Attach dough hook and let stand until mixture is foamy and
Ù wheat gluten, salt, oats, seeds and wheat germ in a separate large bowl. Once the yeast mixture to the yeast mixture. Mix on Speed 2 to just combine. Increase to Speed 4 and knead, about 4 minutes. Dough should be smooth and spring back to the touch. If sticky, until smooth. Alternatively, if the dough seems too dry, add 1 tablespoon of water at a time.
Cover bowl with plastic wrap and let rise in a warm, draft-free place until doubled in volume, about 1 hour.

17

Lightly coat two 9-inch loaf pans with cooking spray. Punch dough and divide into 2 equal portions. Shape into loaves and place in prepared pans. Cover and let rise until nearly
ÙF Bake loaves until bread is browned and sounds Remove from oven and cool on wire rack until cool to touch; remove from pans and allow to cool completely before slicing.
Nutritional analysis per serving (one 2-ounce slice):
Calories 137 (23% from fat) · carb. 24g · pro. 1g fat 4g · sat. fat 0g · chol. 0mg · sod. 215mg calc. 15mg · fiber 3g

Buttery Dinner Rolls

The classic dinner roll we all remember from Sunday or holiday dinners.

Makes 16 dinner rolls

1

FF large egg
dusting and rolling
Á

Scald milk (heat until just bubbling around edges ­ may be done in microwave). Stir in unsalted butter, salt and 3 tablespoons of hFF
Stir together the warm water, remaining tablespoon of sugar and yeast in the Cuisinart® mixing bowl. Attach the dough hook and let stand until the mixture is foamy and bubbly,
Ù
Begin to mix on Speed 2 once the yeast is foamy and the milk mixture is at the appropriate temperature, add the milk

Speed 3 until dough comes together as a ball and cleans the side of the bowl.
Once dough ball forms, continue to knead $ should be smooth. If sticky, add 1 tablespoon the dough seems too dry, add 1 tablespoon of water at a time.
Cover bowl and let rise in a warm, draft-free place until doubled in volume, about 1 hour.
¢Fh round baking pan. Divide the dough into 16 equal pieces (about 2¼ ounces each). Roll into balls and arrange in the prepared pan. Cover with plastic wrap and let rise until about
Combine remaining tablespoon of milk and butter and heat until butter is melted. Just before baking, gently brush rolls with melted butter and milk. Bake until golden brown, F instant-read thermometer).
Remove from oven and cool on wire rack until cool to touch; remove from pan and serve warm.
Nutritional analysis per roll:
Calories 183 (35% from fat) · carb. 26g · pro. 4g fat 7g · sat. fat 5g · chol. 34mg · sod. 153mg calc. 13mg · fiber 1g

Challah

Our challah makes the best French toast — that’s if you have any left over, of course!

Makes one loaf

FF melted
. water whisked together)
t

18

Stir together the warm water, yeast and 2 teaspoons of the sugar into the Cuisinart® mixing bowl. Attach the dough hook and let
Once the yeast has proofed, add the cold mixing bowl. Mix on Speed 2 to incorporate ingredients. Increase to Speed 4 and knead $ be soft and spring back to the touch.
Cover mixing bowl and let dough rise in a warm, draft-free place until volume is doubled, about 1 to 1½ hours. Line a sheet tray with parchment paper.
º and punch down. Divide dough into 3 equal pieces. Use your hands to roll each piece into a cylinder about 1½ x 14 inches. Place the cylinders side by side on the prepared tray. Braid loosely from one end. Gently pull and taper each end to a point, then pinch and tuck under loaf. Cover with plastic wrap coated with cooking spray and let rise until doubled in ¢F with the rack positioned in the lower third of the oven.
Brush the loaf with the egg wash. Bake for hF bake until loaf is browned and sounds hollow Remove from oven and cool on wire rack.
Nutritional analysis per serving (one 2-ounce slice):
Calories 119 (61% from fat) · carb. 18g · pro. 3g fat 4g · sat. fat 2g · chol. 30mg · sod. 202mg
calc. 4mg · fiber 0g

Stir together the warm water, sugar and yeast in the Cuisinart® mixing bowl. Attach the dough hook and let stand until the mixture is foamy
Ù bowl.
and the olive oil and turn the mixer on to Speed 3 until dough comes together as a ball and cleans the side of the bowl.
Once dough ball is formed, continue to knead $ should be smooth and spring back to the T time until smooth. Alternatively, if the dough seems too dry, add 1 tablespoon of water at a time.
Cover bowl with plastic wrap and let rise in a warm, draft-free place until doubled in volume, about one hour. Punch the dough down, reshape again into a ball, cover with plastic wrap to rise until doubled in size again.
Gently punch down the dough and shape into a tight, large round. Put the round on a baking sheet lined with parchment paper and loosely cover with plastic wrap. Allow to rise one last
ÙF When ready to bake, cut an “X” into the top of the loaf with a serrated knife, brush with bread is nicely browned and has an internal F¥ cool completely on a wire rack before slicing.

Rustic Italian Bread
This airy and crusty loaf proves that making artisan-style bread at home can be so simple.

Nutritional analysis per serving (one 1.5-ounce slice):
Calories 95 (15% from fat) · carb. 17g · pro. 3g fat 2g · sat. fat 0g · chol. 12mg · sod. 219 mg
calc. 2mg · fiber 1g

Makes 1 round loaf

FF

.

whisked together)

Pretzels with Rosemary and Flaked Sea Salt

r

FF

19

together to dissolve baking soda)

.

water whisked together)

F

Put the water, sugar, and yeast in the mixing h minutes, or until mixture is foamy.
Ù and salt in a separate mixing bowl.
on Speed 3 for about 4 minutes. Dough should be smooth and spring back to the touch. If smooth. Alternatively, if the dough seems too dry, add 1 tablespoon of water at a time.
Cover bowl with a damp towel or plastic wrap and allow to rise in a warm, draft-free place until doubled in size, about 1 hour.
Gently punch dough down and then roll into a 16-inch rope. Divide dough into 12 equal pieces. Roll each piece into a thin rope. Twist dough into a pretzel shape by taking the two ends and crossing them over one another, making sure that the ends hang over ¢ a baking sheet lined with parchment paper. Repeat with remaining pieces of dough, being sure to keep all shaped pretzels under plastic or a damp towel.
minutes. While they are resting, stir together the 2 cups of water and baking soda in a small bowl.
¢ over high heat and bring to a boil. Preheat oven F
Once pretzels have rested and water comes to a boil, carefully slide one pretzel into the 1½ minutes. Boil for 3 minutes total. Allow pretzels to drain on a wire cooling rack.
Dip each pretzel into the stirred baking soda solution and place on prepared baking sheet. Lightly brush the pretzels with the egg wash and sprinkle with rosemary. Bake in the oven

Ù to a wire cooling rack. Sprinkle generously with
Nutritional information per pretzel: Calories 118 (0% from fat) · carb. 25g · pro. 4g fat 0g · sat. fat 0g · chol. 0mg · sod. 261mg
calc. 1mg · fiber 1g

Blueberry Buttermilk Crumb Cake

ºOEzOEzOE rave reviews.

Makes one cake, 16 servings

t º

Buttermilk Cake:

¢Fh 9-inch baking pan with cooking spray; reserve.
To prepare the Crumb Topping: Put all of the crumb topping ingredients in the Cuisinart® and mix on Speed 2 to break up, scrape if necessary and then turn up the mixer to Speed 4 until the mixture resembles large crumbs, stopping to scrape bowl as necessary.

20

Remove and reserve in refrigerator until ready to use.
º¢ baking soda, cream of tartar and salt in a medium bowl and stir to combine; reserve.
Put the butter and granulated sugar in the Cuisinart® paddle and mix on Speed 3 until incorporated. Scrape the entire bowl and increase to 1 minute.
Scrape the bowl well and reduce speed to 3. Add the eggs, one at a time, and the vanilla extract and mix until each is fully incorporated and batter is smooth. Scrape the entire bowl
Add half the reserved dry mixture and half the buttermilk. Mix on Speed 1 until just blended. Scrape the entire bowl. Add remaining dry ingredients and buttermilk. Continue mixing on Speed 1 until smooth and blended.
Pour batter into prepared pan and smooth over top. Sprinkle blueberries evenly over the top; lightly press blueberries into batter (submerge blueberries slightly). Crumble any large clumps in the crumb mixture and sprinkle the crumb mixture evenly over the blueberries.
Bake in preheated oven until crumbs are evenly golden brown and tester is clean when minutes. Remove from oven and cool on a wire rack before cutting in pan. Nutritional analysis per serving (based on 16 servings):
Calories 381 (38% from fat) · carb. 55g · pro. 5g fat 16g · sat. fat 12g · chol. 70mg · sod. 178mg
calc. 16mg · fiber 1g
Banana Chocolate-Chip Bread
The secret to soft banana bread is a light mixing hand. Although the Cuisinart® Precision Master® Stand Mixer is tough enough for your
heaviest breads, Speed 1 ensures delicate mixing and folding.
Makes one 9-inch loaf

¢FG 9-inch loaf pan.
salt in a medium bowl. Reserve.
Put butter and sugar into the Cuisinart® mixing Speed 2 until creamy, about 2 minutes. Scrape the entire bowl.
Continuing on Speed 2, add eggs, one at a time, and mix until each is incorporated. Scrape the entire bowl. Add vanilla extract and then the banana and continue to mix until banana is well combined, about 1 minute. Scrape the bowl.
Scrape the bowl well and add chocolate chips and mix to fold. Transfer the batter to the prepared loaf pan.
Bake until deep golden brown and a cake minutes. Remove from oven and cool on wire rack until cool to touch; remove from pan and allow to cool completely.
Nutritional analysis per serving (based on 12 servings): Calories 210 (38% from fat) · carb. 31g · pro. 3g fat 9g · sat. fat 6g · chol. 51mg · sod. 190mg calc. 9mg · fiber 1g
Pecan Sticky Buns
The Cuisinart® Precision Master® Stand Mixer makes it easier than you’d ever imagine to make a large amount of light, silky smooth dough needed for sticky buns.
Makes 18 sticky buns
Sweet Dough:
FF

21

º

melted

t

To Make Dough:
Stir together the warm water, 1 teaspoon of the sugar and the yeast in the Cuisinart® h minutes.
Once the yeast has proofed, add the milk, and mix on Speed 2 to break up egg. Add ¥ hook.
f as a ball and cleans the side of the bowl. Dough should be smooth and spring back to T at a time until smooth. Alternatively, if the dough seems too dry, add 1 tablespoon of water at a time. Cover bowl with plastic wrap and let rise in a warm, draft-free place until doubled in volume, about 1½ hours.
ºrº In a small bowl, combine half of the pecans, sugar and cinnamon. Reserve.
º ¥ rectangle. Spread with the softened butter sugar mixture and top with raisins. Beginning on the long side (this is easiest if it is the side closest to you), roll dough up tightly and pinch

seam to seal. Using a sharp knife, cut into 18
Pour melted butter evenly into a 13 x 9-inch baking pan. Sprinkle brown sugar and remaining pecans over butter. Place buns, cut side up, in pan. Cover with plastic wrap coated with cooking spray and let rise in a warm place Ù F
minutes. Remove from oven and invert pan immediately onto serving plate, allowing sugar mixture to drip onto buns. Scrape any serve warm.
Nutritional analysis per sticky bun:
Calories 259 (38% from fat) · carb. 36g · pro. 4g fat 11g · sat. fat 5g · chol. 32mg · sod. 109mg · fiber 1g

Apple Oat Bran Muffins

ºOEOEz z

Makes 24 muffins

t

brown sugar

G cut into ½-inch cubes

¢Fh pan with paper liners. Generously spray liners
with nonstick cooking spray. Set aside.

22

powder, cinnamon and salt in a small bowl. Reserve.
Put butter and sugar into the Cuisinart® mixing T Speed 2 to slightly break up, then increase to 2½ to 3 minutes. Scrape down the entire bowl if necessary.
Decrease speed to 3 and add the egg. Mix until fully incorporated. Scrape down the entire bowl.
Decrease speed to 2 and add the reserved r bowl. Add buttermilk and vanilla extract. Mix until combined, about 1 minute.
Decrease speed to 1 and fold in the applesauce. Add the cubed apples and walnuts and mix to fold in.
cupcake pan. Bake until deep golden in color and a cake tester comes out completely clean.
Remove from oven and cool on wire rack until and allow to cool completely.
TIP: The liners will remove more easily the
Nutritional analysis per muffin: Calories 81 (38% from fat) · carb. 11g · pro. 2g fat 4g · sat. fat 2g · chol. 16mg · sod. 143mg
calc. 36mg · fiber 1g

Triple Citrus Tea Loaf

This moist, quick bread has a bright
OEzOE sugar glaze.

Makes one loaf cake

¢F pan. Reserve.
soda and salt in a small bowl. Reserve.
Put the melted butter and sugar into the Cuisinart® paddle and mix on Speed 2 to combine and to 3 minutes. Scrape the entire bowl.
Decrease to Speed 3. Combine the citrus r ³ cup of the mixed juices and 2 tablespoons of mixed zests. Scrape the entire bowl. Add eggs, one at a time, and vanilla extract, and mix until fully incorporated. Scrape the entire bowl.
Decrease speed to 2, and add one-third of the ¥ as needed.
Pour the batter into the prepared pan. Bake until golden brown and a cake tester comes Allow the cake to cool in pan on a wire rack. While cake is cooling, put the remaining ½ cup of sugar and mixed citrus juice into the Cuisinart® mixing bowl. Insert the whisk and 2 to 3 minutes. Decrease to Speed 2 and add confectioners’ sugar to thicken.
When cake is just cool to touch, remove from pan, brush glaze all over top and sides of cake with a spatula or pastry brush. Allow cake to cool completely before slicing.
Nutritional analysis per serving (based on 12 servings): Calories 356 (29% from fat) · carb. 58g · pro. 5g fat 12g · sat. fat 8g · chol. 90mg · sod. 204mg calc. 34mg · fiber 1g

23

Lemon Bundt Cake

A bright take on the classic Bundt cake. The glaze is not to be skipped; it locks in the moisture which keeps this cake fresh-tasting
for days.

Makes one 10-inch Bundt cake; 16 servings

Cake:

2½ sticks unsalted butter, room

5 medium to large lemons)

hG

¢F in the lower third position.
¢ Mix on Speeds 1 to 3 to sift. Remove and transfer to a separate bowl.
Put the butter and sugar in the mixing bowl r starting on Speed 1 and increasing to Speed is mostly dissolved into the butter, about 4 minutes, stopping to scrape down the bowl and paddle as needed. Add the lemon zest and Scrape down bowl and paddle.
Combine the lemon juice, eggs, yolks, and sour cream in a liquid measuring cup and using a fork mix together.
While the mixer is running on Speed 3,

gradually add one-third of the dry ingredients the wet ingredients, alternating until all of the ingredients are added and well mixed, stopping to scrape down as needed.
Transfer the batter to the prepared Bundt pan. Smooth to the edges of the pan and tap a few times on the counter to remove any air bubbles.
Put in the preheated oven and bake until the cake is set and a cake tester comes out mostly clean, about 1 hour.
Allow cake to cool in pan on a cooling rack until the pan is cool to the touch and then remove from the pan.
While cake is fully cooling, preparing the glaze. Put all of the glaze ingredients into the mixing bowl and, using Speed 8, mix until completely smooth, adding more sifted sugar or cream to achieve desired consistency. Pause to scrape down as needed.
Once the cake is cool, place it on the cooling rack atop a baking pan (or foil or parchment, in order to catch excess glaze). Drizzle or spread over cake as desired. Allow glaze to set and cake to cool completely before cutting and serving.
Nutritional information per serving: Calories 403 (45% from fat) · carb. 51g · pro. 5g fat 20g · sat. fat 13g · chol. 111mg · sod. 185mg
calc. 420mg · fiber 1g

Chocolate Cherry Crackles

Chewy, chocolatey cookies with tart cherries for contrast.

Makes about 30 cookies

$

melted and cooled to room

24

¢Fh with parchment paper.
baking soda and salt in a small bowl.
Put the melted butter and sugar in the Cuisinart® paddle and mix on Speed 4 until smooth. Scrape the entire bowl. With the mixer running again on Speed 4, add the eggs, one at a time, and the vanilla extract, being sure each egg is incorporated before adding the next. Scrape the entire bowl as necessary.
With the mixer running on Speed 2, add the dry ingredients, in two additions, until just combined, scraping the bowl in between. Add chocolate chips and cherries until just mixed. ¥ before scooping.
Shape dough into 1-inch balls, coat generously in confectioners’ sugar and arrange on baking sheets 1-inch apart. Bake for about 12 minutes until tops appear crackled. Remove from oven and cool on sheets; transfer to a wire rack to cool completely.

Nutritional analysis per cookie:
Calories 115 (26% from fat) · carb. 20g · pro. 12g fat 3g · sat. fat 2g · chol. 23mg · sod. 60mg calc. 8mg · fiber 1g

Pecan Linzer Cookies

This shortbread is perfect for linzer cookies.

Makes about 45 cookie sandwiches

extra for dusting

Reserve.
¢ into the Cuisinart®T mixing paddle and mix on Speed 2 to combine. T mixture until light and creamy, about 2 to 3 minutes. Scrape down the bowl as necessary.
Decrease to Speed 2 and add the confectioners’ sugar. Mix until combined. in 3 batches, and the vanilla extract; mix until fully combined and smooth, about 2 to 3 minutes. Scrape down the bowl as necessary. Dough should be one large, smooth ball when done.
Remove dough from bowl and divide into two equal pieces. Form each into a disk, wrap in plastic wrap and refrigerate for at least 2 hours.
¢Fh with parchment paper. Reserve.
Remove one dough disk from refrigerator. Á parchment-lined baking sheet. Roll out and cut any remaining dough scraps in the same manner and transfer to the lined baking sheets.
Bake until cookies are very lightly browned on ¥ from oven and cool completely in pan.
Ù out and cut the second dough disk with the same 2-inch cookie cutter. Make a second center of each cookie. Roll and cut remaining scraps. Transfer cookies to baking sheets and bake as directed above.
Heat jam either in microwave or on stovetop until it thins out a little bit ­ jam will be too runny if it is too hot.
Once the cookies have cooled, spread about solid cookie. Then place the cutout cookie on top. Sprinkle with confectioners’ sugar. Store in an airtight container with cookie layers separated by wax paper.
Nutritional analysis per 1 cookie sandwich:
Calories 107 (47% from fat) · carb. 13g · pro. 1g fat 6g · sat. fat 4g · chol. 13mg · sod. 26mg calc. 1mg · fiber 0g

25

Chocolate Chunk Cookies

zOEzzz make these cookies quite decadent.

Makes about 48 cookies

4

ounces bittersweet chocolate, broken

4

ounces semisweet chocolate, broken

4

ounces milk chocolate, broken into

Line two baking sheets with parchment paper; reserve.
small bowl; reserve.
Put the butter into the Cuisinart® mixing bowl. Speed 3 to soften. With mixer running, add both sugars and cream together on Speed 4 well.
Reduce speed to 3 and add the eggs, one at a time, and the vanilla extract, allowing each egg to fully incorporate before adding the next. Scrape the entire bowl.
With the mixer running on Speed 2, add the dry ingredients and mix until just combined. Scrape the entire bowl well and then add the chocolate. Increase to Speed 3 and mix just until fully incorporated.
Drop well-rounded scoops (about 1½ the prepared pans. Cover with plastic wrap and refrigerate for at least 2 hours.
ÙF

Bake until cookies are nicely browned, about 12 to 16 minutes. Remove from oven and cool on sheets; transfer to a wire rack to cool completely.
TIP: For evenly baked cookies, be sure to rotate baking trays halfway through baking time.
Nutritional analysis per cookie: Calories 170 (47% from fat) · carb. 22g · pro. 2g
fat 9g · sat. fat 4g · chol. 22mg · sod. 151mg calc. 5mg · fiber 1g

Cherry and Almond Biscotti

These biscotti resemble the more traditional OEOEOE

Makes 96 biscotti

3

large eggs

2

large yolks

¢Fh with parchment paper. Reserve.
¢ in the Cuisinart® mixing bowl. Attach the combine. Increase to Speed 3, add eggs and then yolks, one at a time, allowing each to fully incorporate before adding the next. Scrape down the entire bowl well. Add the cherries and chopped almonds and mix until just incorporated. Dough may be sticky ­ this fº and divide into four equal pieces. Shape each piece into a rectangular log that is 12 x 1½ x 1½ inches. Place 2 logs on each prepared baking sheet. Bake in preheated oven until golden,
Remove from oven and, when cool to touch, Put back into oven and bake until golden,
Remove from oven and cool on sheets; transfer to a wire rack to cool completely.

26

Once cool, serve or store in an airtight container.
Nutritional analysis per biscotto: Calories 82 (66% from fat) · carb. 3g · pro. 4g fat 6g · sat. fat 4g · chol. 19mg · sod. 97mg
calc. 116mg · fiber 0g

Mocha Sugar Cookies

ºzzOEzz

Makes about 45 cookies

(granulated sugar may be substituted)

¢Fh with parchment paper; reserve.
¢ baking soda into a small mixing bowl. Whisk to combine; reserve. Put the milk, espresso powder and vanilla extract into another small bowl. Stir to combine; reserve.
Put the butter and sugar into the Cuisinart® mix on Speed 2 to soften, then increase to bowl as necessary.
Decrease speed to 3 and add the egg and yolk, one at a time, allowing each to fully incorporate before adding the next. Add the milk mixture and mix until fully incorporated. Scrape down the entire bowl as necessary.
Decrease speed to 2. Add the reserved dry ingredients and mix until just combined.

Using a small cookie scoop (about 1½ scoop out the cookie dough and roll each cookie in the coarse sugar. Place rolled cookies on prepared baking sheets, about 1 inch apart.
Bake in the preheated oven until just set, about 12 minutes. Remove from oven and cool on sheets; transfer to a wire rack to cool completely.
Nutritional analysis per cookie: Calories 119 (46% from fat) · carb. 15g · pro. 1g
fat 6g · sat. fat 4g · chol. 25mg · sod. 67mg calc. 5mg · fiber 0g

Black & White Cookies

These irresistible cookies are sure to be your new favorite, a step up from the standard diner version.

Makes about 45 cookies

Cookies:

butter, melted and cooled to room

Icing:

if necessary, divided

4

ounces bittersweet chocolate,

T soda, salt and zest; reserve. In a measuring cup, combine the buttermilk and vanilla extract; reserve.

27

Put the butter into the Cuisinart® mixing bowl. Ù mixer running on Speed 3, gradually add the sugar. Increase to Speed 8 and mix until light, about 2 minutes. Scrape the entire bowl well. With the mixer running on Speed 3, add the eggs, one at a time. Mix until fully incorporated, about 2 minutes. Scrape the bowl well.
Reduce to Speed 1 and add one-third of the dry ingredients. Once almost fully combined, add half of the buttermilk mixture. Repeat with the dry and wet ingredients, scraping the entire . the dry. Chill dough for at least one hour.
ÙF Line two baking sheets with parchment paper; reserve.
Using a small cookie scoop (1½ tablespoons or dough and place on a cookie sheet, leaving about 2 inches between each cookie. Bake until edges of the cookies are lightly golden,
While cookies are baking, make the icings. Put the sifted confectioners’ sugar, 2 tablespoons of the corn syrup, vanilla extract and ¼ cup water in the bowl of the Cuisinart® mixer. Attach the chef’s whisk. Begin mixing by slowly Á spatula, ice half of each cooled cookie.
Add cooled chocolate, 1 tablespoon of corn syrup and 1 tablespoon of water to remaining rT additional water 1 tablespoon at a time until smooth and glossy. Spread chocolate icing on the other half of each cookie.
Allow cookies to set before serving.
Nutritional analysis per cookie:
Calories 157 (28% from fat) · carb. 27g · pro. 2g fat 5g · sat. fat 3g · chol. 20mg · sod. 105mg calc. 12mg · fiber 0g

Power Cookies

With no added sugar or salt, these gluten- and OEOEOEOE

Makes 28 cookies

1

medium banana, broken into 1-inch

¢Fh with parchment paper; reserve.
Put the banana pieces into the Cuisinart® Increase speed to 6 and mix until completely broken up, about 1 minute. Add chia seeds and the almond butter and vanilla extract and mix
Decrease speed to 2 and add oats in batches. Mix until incorporated and add almonds, dried cherries and carob chips in batches.
Á ice cream scoop), drop batter onto lined baking G re-forming if they break apart.
Remove from oven and cool on sheets; transfer to a wire rack to cool completely.

Nutritional analysis per cookie:
Calories 93 (42% from fat) · carb. 12g · pro. 3g fat 5g · sat. fat 1g · chol. 0mg · sod. 4mg calc. 29mg · fiber 2g

28

Fudge Brownies

These rich, fudgy brownies are for true chocolate lovers.

Makes 24 brownies

t

6

ounces unsweetened chocolate,

¢F baking pan with nonstick cooking spray; line with parchment paper or aluminum foil leaving a one-inch overhang on either side.
Put the butter and chocolates into a heatproof bowl and place over a pot of simmering water. Once both are completely melted, stir in the cocoa powder and set aside to cool to room temperature. Reserve.
Put the eggs and egg yolk into the Cuisinart® mix on Speed 3 until broken up and lightened, brown sugars and beat on Speed 4 until light and thickened, about 1 more minute. Scrape the entire bowl as necessary.
Add espresso powder and vanilla extract; mix until well combined.
mixture into the melted chocolate and butter. $ r
Decrease speed to 1 and fold in the chocolate chips.

Pour into prepared pan. Bake until edges are º still be “wet” inside.
Remove from oven and cool slightly in pan; lift brownies out of pan and transfer to a wire rack to continue cooling. Cut and serve warm if desired. Store remaining brownies in an airtight container.
Nutritional analysis per brownie: Calories 269 (48% from fat) · carb. 35g · pro. 3g fat 15g · sat. fat 9g · chol. 59mg · sod. 102mg
calc. 15mg · fiber 2g

Blondies

ºzOEzOE loaded with just the right amount of sweetness
and a combination of chocolate and white chocolate chips.

Makes 24 blondies

t

¢F baking pan with nonstick cooking spray; line with parchment paper or aluminum foil with a 1-inch overhang on either side to aid in removing from pan. Reserve.
small bowl. Reserve.
Put the butter into the Cuisinart® mixing bowl. Speed 2 to soften. Add the sugars and increase about 2½ to 3 minutes. Scrape down the entire bowl as necessary.

29

Decrease to Speed 3 and add the eggs, one at a time, and the vanilla extract, allowing each egg to fully incorporate before adding the next. Scrape the entire bowl as necessary.
Decrease speed to 1 and slowly add the dry ingredients. Once almost fully mixed, add the chopped chocolate, chocolate chips and nuts. Mix until combined and then pour into the prepared pan. Bake until top is just starting to
Remove from oven and cool slightly in pan; lift blondies out of pan and transfer to a wire rack to continue cooling. Cut and serve warm if desired. Store remaining blondies in an airtight container.
Nutritional analysis per blondie:
Calories 317 (48% from fat) · carb. 39g · pro. 3g fat 18g · sat. fat 10g · chol. 44mg · sod. 153mg
· calc. 317mg · fiber 1g

Blueberry Cheesecake Bars

Makes 16 servings

G

to 9 full graham cracker sheets)

Pinch ground cinnamon

Pinch fine sea salt

melted and cooled slightly

Filling:

16 ounces cream cheese (2 standard

G

¢F middle of the oven. Lightly grease a 9-inch square baking pan with butter and then line with parchment paper.
Prepare the crust. Put all of the crust ingredients into a small bowl and stir together with a fork (if using full graham crackers, this crust can be prepared in a mini food processor. First grind the graham crackers and then process in the remaining ingredients). Pat the crumb crust evenly into the bottom of the prepared cake pan, pressing down with your
Put the cream cheese into the mixing bowl on Speed 3 and increasing to Speed 6, mix until very smooth ­ you want to be sure there are no lumps. Scrape the mixing bowl and paddle often to be sure that the cream cheese Ù 6, gradually add the sugar, about ¼ cup at a time, the zest, and the salt, mixing until very smooth. Add the eggs, one at a time, mixing on Speed 4, being sure each is fully incorporated into batter before adding the next. Scrape down the bowl between adding eggs. Add the sour cream, lemon juice, and vanilla extract. Mix on Speed 2 until creamy, about 1 minute.
Pour the batter on top of the crust ­ do not scrape any thick bits from the sides of the bowl, as they are not thoroughly mixed in cheesecake. Tap the pan a few times to remove air bubbles. Dollop the blueberry jam on top of the cream cheese batter and with the tip of a knife, or with a chop stick, make a decorative swirl pattern. Top with the blueberries and press them down slightly into the batter.
º edges are set but the center is still jiggly.
Remove from oven and bring to room temperature. Cover well and refrigerate to fully chill prior to slicing and serving.
Nutritional information per serving:
Calories 201 (60% from fat) · carb. 18g · pro.2g fat 13g · sat. fat 8g · chol. 36mg · sod. 191mg
calc. 282mg · fiber 1g

30

Basic Flaky Pastry Dough for Pies & Tarts

This recipe will make ample dough for a 9- to 10-inch regular or deep-dish pie, or
for a tart up to 11 or 12 inches.

For a One-Crust Pie:

For a Double-Crust Pie (or two single crusts):

º ¥ and seal edges. Prick bottom all over with a ¢ Fh weights, dry rice or beans to the top of the remove parchment paper or foil and weights, lightly browned. Remove from oven and cool completely in pan on a wire rack.
Nutritional analysis per serving (based on 8 servings for one-crust pie):
Calories 203 (63% from fat) · carb. 17g · pro. 2g fat 14g · sat. fat 9g · chol. 30mg · sod. 67mg calc. 0mg · fiber 0g
Cookie Crumb Crust

¢® mixing seconds. Distribute butter and shortening Speed 4, gradually increasing to Speed 8 until mixture resembles coarse crumbs with some visible pieces of butter and shortening about the size of small peas. Scrape the entire bowl well.
Sprinkle with the minimal amount of ice water and mix on Speed 1. Add just enough ice water, 1 tablespoon at a time, so that the dough just begins to come together and when pressed will hold together. Do not over-mix.
Gather the dough into a ball (2 balls for larger for larger recipe). Wrap tightly in plastic wrap and refrigerate for one hour before continuing º dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month ­ thaw at room temperature for an hour before using. Roll as directed by recipe to use.

This basic cookie crumb crust can be made with crushed cookies or graham crackers. It can then be used for most pies that have a
zOE

r

8

ounces finely crushed cookie crumbs

vanilla wafers or graham crackers)

melted

¢F
Put the crumbs, sugar and salt in the Cuisinart® paddle. Mix on Speed 2 to combine, about Ù butter and mix until crumbs are totally coated, about 2 minutes. Transfer to a pie plate and press evenly into bottom and up the sides of the plate. Use the bottom of a glass or
Remove from oven and cool completely in pan on a wire rack.

Nutritional analysis per serving (based on 8 servings):
Calories 222 (57% from fat) · carb. 23g · pro. 1g · fat 6g sat. fat 7g · chol. 23mg · sod. 183mg · calc. 7mg · fiber 1g

31

Lemon Meringue Pie

An American classic, Lemon Meringue Pie has been a favorite since the early 19th century.
Our version has a marshmallow-like meringue topping.

r

F ¢

and cooled

For the filling:

7

large egg yolks (reserve whites for

meringue)

Zest of 3 lemons

r

7

large egg whites (reserved from eggs)

sugar, divided

Position the oven rack in the upper third of the oven. Set the oven to High broil. Have the F¢
º sugar and cornstarch in a 2½-quart saucepan and stir together. Add the water and lemon juice and stir until smooth. Place over medium heat and cook until slightly thickened, about 3 to 4 minutes.
Whisk the egg yolks in a separate mixing bowl. While whisking constantly, add about one half of the hot liquid to the egg yolks. Stir the now “tempered” egg yolks into the saucepan together with the remaining liquid and place over medium heat. Stirring or whisking constantly, cook until quite thickened and just Add the butter and stir until blended. Stir in the zest until completely blended. Cover until

To make the meringue: Put the egg whites, 2 tablespoons of the granulated sugar, the 2 tablespoons water and the cream of tartar into the Cuisinart® mixing bowl and stir until smooth. Attach the chef’s Increase the speed to Speed 12 and slowly add Add the salt and whip until the egg whites º taking care to spread the meringue to touch the crust all the way around. Make decorative swirls and peaks on the meringue as desired. This makes a generous, meringue topping ­ if you prefer, use less.
Remove from oven and cool on a wire rack for one hour, then refrigerate for several hours, uncovered, until completely chilled.
TIPS: When making a Lemon Meringue Pie, it is with the meringue before baking to prevent the meringue from shrinking.
This pie is best served the day it is made.
Nutritional analysis per serving (based on 12 servings): Calories 393 (38% from fat) · carb. 56g · pro. 5g fat 17g · sat. fat 10g · chol. 140mg · sod. 105mg calc. 15mg · fiber 0g
Chocolate Cream Pie
Three layers of chocolate topped with a pile of whipped cream–what’s not to love?
r

GG
r
Ù
Chocolate curls for garnish
Prepare and bake Cookie Crumb Crust. Let cool GG ¢ crumb crust and spread evenly; let set in

32

preparing the Simple Chocolate Mousse.
minutes or overnight.
Before serving, make Whipped Cream and spoon over the chocolate cream pie. Sprinkle with chocolate curls and serve immediately.
Nutritional analysis per serving (based on 12 servings): Calories 902 (78% from fat) · carb. 44g · pro. 4g fat 2g sat. fat 49g · chol. 230mg · sod. 150mg calc. 60mg · fiber 3g

Golden Yellow Cake

This is the basic yellow cake everyone remembers and loves, and it’s nearly as simple
as making one from a package. Pair with our Chocolate Frosting on page 38 to make a great
cake for any occasion.

Makes two, 9-inch layers; 12 servings

t

¢F pans with nonstick cooking spray, and line with parchment paper. Reserve.
in a medium mixing bowl. Reserve.
Put the eggs, yolks, buttermilk, and vanilla extract into the Cuisinart® mixing bowl. Mix on Speed 6 until very well combined, about 2 minutes.
Decrease speed to 2 and gradually add the oil. Increase to Speed 4 and mix until fully incorporated, about 1 minute. Scrape entire bowl.
Add half of the reserved dry ingredients to the bowl and mix until incorporated. Scrape down the entire bowl and then add the remaining dry ingredients until just combined.
Divide the batter between the two prepared

pans. Bake until cakes are golden, edges start to pull away from the sides of the pan and a cake tester comes out clean when inserted in Remove from oven, cool in pans on a wire rack until cool to touch and then transfer cakes to a wire cooling rack to cool completely before frosting.
Nutritional information per serving (unfrosted): Calories 324 (42% from fat) · carb. 43g · pro. 4g fat 16g · sat. fat 2g · chol. 47mg · sod. 225mg
calc. 52mg · fiber 0g

Deep Chocolate Layer Cake

Frost this rich chocolate cake with our Cream Cheese Frosting on page 38.

Makes two, 9-inch cakes; 12 servings

Unsalted butter, softened, or nonstick

$ sifted

4

large eggs, lightly beaten, room

¢FG round pans with butter and line with parchment paper. Reserve.
Put the bittersweet chocolate, cocoa powder, espresso powder, and baking soda into a medium bowl and pour the boiling water over the ingredients. Stir until chocolate has melted. Cool to room temperature and reserve.
in a medium mixing bowl.
Put the oil, buttermilk, eggs, and vanilla extract into the Cuisinart mixing bowl. Add the

33

cooled chocolate mixture and start to mix on r well combined where there are no streaks of color.
While mixing on Speed 2, slowly add the dry ingredients. Mix until smooth, stopping as necessary to scrape entire bowl
Divide the batter evenly between the prepared pans. Bake in preheated oven until a cake tester comes out clean when inserted into the Remove from oven, cool in pans on a wire rack until cool to touch and then transfer cakes to a wire cooling rack to cool completely before frosting.
Nutritional information per serving (unfrosted): Calories 345 (50% from fat) carb. 41g · pro. 6g fat 21g · sat. fat 5g · chol. 47mg · sod. 195mg
calc. 31mg · fiber 3g

Coconut Cake

ºOEzOEOEOEzOEOEz is perfect for any special occasion.

Makes one, 2-layer cake; 12 servings

t

unsweetened coconut flakes

salt together in a small bowl. Reserve.
Put the butter into the Cuisinart® mixing bowl. 2 to soften. Add the sugar and increase speed 3 minutes. Scrape the entire bowl well.
Reduce speed to 3 and add the eggs and yolks one at a time until each is fully incorporated before adding the next. Scrape the entire bowl after every other addition. Add the extracts and mix until incorporated. Scrape the entire bowl.
Reduce speed to 2 and add one-third of the Add the crème fraîche and mix until mixture and the cream of coconut, ending with entire bowl as necessary.
Reduce speed to 1 and fold in the shredded or the batter evenly between the two prepared pans.
Bake until a cake tester comes out clean minutes.
Remove from oven, cool in pans on a wire rack until cool to touch and then invert cakes onto a wire rack to cool completely before frosting.
TIP: This is a very versatile cake. To make a layer cake, cut each cake in half horizontally and frost using your favorite frosting. One frosting that works extremely well is the Swiss Buttercream (page 38) for both between layers and the outside of the cake. To be even more extravagant, frost with the buttercream, but G Ganache (page 39) made with semisweet º cake with dried coconut.
Nutritional analysis per serving (based on 12 servings):
Calories 489 (41% from fat) · carb. 67g · pro. 5g fat 22g sat. fat 16g · chol. 124mg · sod. 195mg
calc. 18mg fiber 1g

¢F round pans with cooking spray and line with parchment paper. Coat the parchment paper with nonstick cooking spray; reserve.

34

Chocolate Marble Cheesecake

Ribbons of semisweet chocolate cheesecake are swirled throughout a classic cheesecake on
top of a chocolate brownie cookie crust.

Makes one, 9-inch cake; 12 servings

For the crust:

1

large egg yolk

For the filling:

4

ounces semisweet chocolate, melted

¢Fh springform pan with cooking spray. Line the outside of the pan with heavy- duty aluminum foil; reserve.
Put all the crust ingredients into the Cuisinart® mix on Speed 2 until fully combined, about 2 minutes.
º cover the bottom and about ½ inch up the sides. Use the bottom of a drinking glass or
Remove and allow to cool. When baked crust is removed from oven, put a large roasting pan 3 inches of water; this aids in the gentle baking of the cheesecake and prevents any cracking.
Ù
Wipe out the Cuisinart® mixing bowl and add h in place and mix on Speed 2 until just smooth,

about 1 minute. Add sugar, ¼ cup at a time, and mix until completely smooth. Scrape down the entire bowl after every other addition.
Once cream cheese and sugar are completely smooth, add the eggs, one at a time, allowing each to fully incorporate before adding the next egg. Scrape the entire bowl after every other addition. Add the vanilla extract and mix to fully incorporate. Continue to mix on Speed 2 until completely smooth, about 1½ to 2 minutes. Pour all except approximately 1½ cups of the batter into the cooled, prepared crust.
Reattach the mixing bowl to the Cuisinart® Stand Mixer. On Speed 2, mix in the melted and cooled chocolate. Drop the chocolate-cream cheese mixture onto the top of the batter in the pan, ¼ cup at a time. Draw swirls with a
Put cheesecake on the middle rack. Add more water to the roasting pan if necessary.
Bake until the edges of the cheesecake start to pull away from the sides of the pan and the minutes. Remove from oven and cool in pan on a wire rack until completely cooled. Refrigerate for 6 hours or longer before serving.
Nutritional analysis per serving (based on 12 servings):
Calories 399 (49% from fat) · carb. 41g · pro. 10g fat 22g sat. fat 13g · chol. 133mg · sod. 404mg
calc. 127mg fiber 1g

Gluten-Free Golden Cupcakes

These cupcakes pair very nicely with our Dairy-Free Vanilla Frosting (page 39)

r

t

35

¢Fh liners may be used (these may also be sprayed cupcakes).
¢ xanthan gum and salt into the Cuisinart® stir on Speed 2 to sift the ingredients together. Scrape the entire bowl well.
With the mixer running on the same speed, add the remaining ingredients, in the order listed, and mix until all ingredients are incorporated. Scrape the entire bowl to ensure all of the ingredients are evenly incorporated.
until golden and a cake tester comes out clean, ¥ in pans on a wire rack until cool to touch and then transfer cupcakes to a wire cooling rack to cool completely before frosting.

Nutritional analysis per standard cupcake:
Calories 396 (22% from fat) · carb. 77g · pro. 4g fat 10g · sat. fat 1g · chol. 0mg · sod. 359mg calc. 50mg · fiber 2g

Once whites are foamy, add cream of tartar and salt and gradually increase to Speed 12. While whipping on Speed 12, slowly add vanilla extract and continue to whip until the ¥ mixer.
G the whites and carefully fold in with a large rubber spatula. Be gentle when folding, but at the same time make sure all ingredients are evenly incorporated.
Spoon batter into an ungreased, 9-inch tube pan. Smooth the top by evenly spreading with a rubber spatula.
that has been inserted comes out clean. Invert pan onto the neck of an empty, long-necked bottle (such as a wine bottle) and allow to cool completely.
To remove cake from pan, remove the pan from the neck of the bottle and slide the tip of a long, narrow knife between the cake and the pan. Cover the pan with a plate and invert it, sliding the knife along the bottom of the pan until it is free.
Nutritional analysis per serving:
Calories 167 (1% from fat) · carb. 37g · pro. 5g fat 0g · sat. fat 0g · chol. 0mg · sod. 278mg
calc. 5mg · fiber 0g

Angel Food Cake

Serve with Whipped Cream (page 40) and fresh berries for a light and delicious
summer dessert.

Makes one, 9-inch cake, 12 servings

12 large egg whites

¢F

Put egg whites into the Cuisinart® mixing bowl. Attach the chef’s whisk and begin mixing on

Key Lime Mini Cheesecakes

G

(3 full cracker sheets)

Pinch ground cinnamon

Pinch fine sea salt

and cooled slightly

Filling:

(4 key limes)

Pinch fine sea salt

36

G

¢F h with liners (if you are able to locate silicone, reusable liners they work very well).
Prepare the crust. Put all of the crust ingredients into a small bowl and stir together with a fork (if using full graham crackers, this crust can be prepared in a mini food processor. First grind the graham crackers and then process in the remaining ingredients). Divide the crumb crust evenly into the bottom of the cupcake liners, pressing down with your minutes and then allow to cool while preparing
Put the cream cheese into the mixing bowl on Speed 3 and increasing to Speed 6, mix until very smooth ­ you want to be sure there are no lumps. Scrape the mixing bowl and paddle often to be sure that the cream cheese Ù 6, gradually add the sugar, about ¼ cup at a time, the zest, and the salt, mixing until very smooth. Add the eggs, one at a time, mixing on Speed 4, being sure each is fully incorporated into batter before adding the next. Scrape down the bowl between adding eggs. Add the sour cream, key lime juice, and vanilla extract. Mix on Speed 2 until creamy, about 1 minute.
Scoop batter into the cupcake liners ­ do not scrape any thick bits from the sides of the bowl, as they are not thoroughly mixed in cheesecakes. Tap the pan a few times to remove air bubbles.
º º will still be jiggly at this point, but that is OK.
Remove from oven and bring to room temperature. Cover well and refrigerate to fully chill prior to serving.

Nutritional information per individual cheesecake:
Calories 241 (64% from fat) · carb. 18g · pro. 4g fat 18g · sat. fat 11g · chol. 74mg · sod. 195mg
calc. 420mg · fiber 1g

French Buttercream

The classic frosting. Temperature is key to achieving a smooth and delicious result.
Having a candy/deep fat thermometer on hand takes out the guesswork.

r

7

large egg yolks

cold and cut into ½-inch cubes

Put sugar and water together into a small saucepan and place over medium heat until F (this is called “soft-ball” stage ­ many candy thermometers have a special marking for this temperature to make it easy to monitor).
Put the yolks into the Cuisinart® mixing bowl. Attach the chef’s whisk and mix on Speed 8, gradually increasing speed from the start, until thick and creamy, about 3 minutes. Scrape the entire bowl and then slowly turn up to Speed 12 and continue to whip until pale yellow in
Reduce speed to 6 and very slowly pour in the sugar mixture while the mixer is running. Once all the sugar is added, scrape the entire bowl and slowly turn up to Speed 12 until the bowl
When the bowl is cool, turn speed down to 7 and add the butter very slowly, a piece at a time. When half of the butter has been added, remaining. Once all of the butter has been added, add the vanilla extract and salt, mixing until all is incorporated.
TIP: If the buttercream appears curdled, beat on Speed 12 until smooth–this occurs when the butter is too soft or warm.

Nutritional analysis per serving (2 tablespoons):
Calories 130 (64% from fat) · carb. 11g · pro. 1g fat 9g · sat. fat 6g · chol. 63mg · sod. 35mg calc. 5mg · fiber 0g

37

Swiss Buttercream

Chocolate Frosting

Swiss buttercream, a more forgiving and stable version, will be ready to use immediately
after making, and can be used for traditional frosting and piping.

r

8

large egg whites

cold and cut into ½-inch cubes

Put egg whites, sugar and salt in the Cuisinart® mixing bowl. Place bowl over a pan of simmering water and whisk the whites constantly until the temperature reaches F¢ whisk.
Once whites come to temperature, mix on Ù cool, decrease speed to 3 and add the butter, piece by piece, until each is fully incorporated before adding the next. Scrape down the entire bowl as necessary.
Once all the butter is added, add the lemon juice and vanilla extract and mix until fully incorporated, about 1 minute. Increase speed to 8 and beat until smooth and silky, about 2 to 3 minutes.
Use immediately or store in an airtight
TIP: If the buttercream appears curdled, beat on Speed 12 until smooth–this occurs when the butter is too soft or warm.

Nutritional analysis per serving (2 tablespoons):
Calories 115 (72% from fat) · carb. 7g · pro. 1g fat 9g · sat. fat 7g · chol. 25mg · sod. 9mg calc. 0mg · fiber 0g

OEOE

r

4

ounces unsweetened chocolate,

melted and cooled

2

ounces semisweet chocolate,

melted and cooled

10 to 12

Put all ingredients except the milk or cream into the Cuisinart® mixing bowl. Attach the chef’s whisk and mix on Speed 2 for 2 minutes. Add 8 tablespoons of the milk. Increase speed minutes. Scrape the entire bowl as necessary. Add remaining milk, tablespoon by tablespoon, as needed for spreadability.

Nutritional analysis per serving (2 tablespoons):
Calories 158 (39% from fat) · carb. 24g · pro. 1g fat 7g · sat. fat 5g · chol. 12mg · sod. 30mg calc. 21mg · fiber 1g

Cream Cheese Frosting

A classic cream cheese frosting, perfect for a variety of cakes, especially carrot and
chocolate.

r

Put cream cheese in the Cuisinart® mixing Speed 4 until smooth, about 1½ to 2 minutes. Add butter and beat until fully incorporated and smooth, stopping to scrape down as

38

necessary. Reduce speed to 2 and, with the mixer running, slowly add the sifted confectioners’ sugar and salt to the bowl and mix until incorporated, about 2 minutes. Scrape the entire bowl well. Add vanilla r ¥
Nutritional analysis per serving (2 tablespoons): Calories 157 (43% from fat) · carb. 21g · pro. 1g
fat 8g · sat. fat 5g · chol. 23mg · sod. 46mg calc. 14mg · fiber 0g

Dairy-Free Vanilla Frosting

This frosting pairs very well with the GlutenFree Golden Cupcakes (page 35).

r

shortening

Put the shortening into the Cuisinart® mixing bowl. Attach the chef’s whisk and begin
Scrape the entire bowl and then add the sugar. Start the mixer on Speed 2 and then slowly Scrape the bowl again and then add the vanilla extract and salt. Mix again, increasing up to seconds.

Nutritional analysis per serving (2 tablespoons):
Calories 182 (61% from fat) · carb. 19g · pro. 0g fat 13g · sat. fat 6g · chol. 0mg · sod. 33mg calc. 36mg · fiber 0g

Royal Icing

This icing is great for decorating sugar cookies or cakes. You can add food coloring to it or zzOE

r

1

large egg white, slightly beaten

Put the sugar into the Cuisinart® mixing bowl. Attach the chef’s whisk and mix on Speed 3 and, with the mixer running, slowly add in the egg white until fully incorporated, about 1 minute.
While the mixer is still running, add the milk and lemon juice and mix until fully incorporated. Scrape the entire bowl as necessary.
Continue whipping until soft peaks form, about 2 minutes, gradually increasing the speed so it whips nicely, but not too high to avoid T extract for the icing, add it with the milk and lemon juice.
Nutritional analysis per serving (2 tablespoons): Calories 163 (1% from fat) · carb. 40g · pro. 0g
fat 0g · sat. fat 0g · chol. 0mg · sod. 6mg calc. 3mg · fiber 0g

Chocolate Glaze/Ganache

ÁzzzzzOE

r

6

ounces chocolate (may use bittersweet

Put the chopped chocolate in the Cuisinart® mixing bowl.
Put the heavy cream into a small saucepan and bring to just a simmer. Pour hot cream over chocolate. Allow to sit for 1 minute to cool slightly.
Add chocolate-cream mixture to the mixing bowl. Attach the chef’s whisk and mix on Speed 4 until chocolate is melted and the mixture comes together, about 2 minutes. Add butter, one piece at a time, and whisk until fully incorporated and shiny.
If using as a glaze, use immediately. If using Any leftovers can be refrigerated until solid,

Nutritional analysis per serving (2 tablespoons):
Calories 221 (79% from fat) · carb. 11g · pro. 2g fat 21g · sat. fat 13g · chol. 42mg · sod. 8mg calc. 15mg · fiber 2g

39

Simple Chocolate Mousse
ÙOEOEOEzOEOEOE® Precision Master® Stand Mixer. Plus, you can
fold in the chocolate on Speed 1 without worrying about over-mixing.
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orange)
In a double boiler set over barely simmering water, melt the chocolate with 2 tablespoons of the heavy cream, stirring until smooth. Remove from the heat and let cool until lukewarm. Stir in the vanilla extract and brandy or liqueur.
Add the remaining cream to the mixing bowl of the Cuisinart® Precision Master® Stand Mixer. Attach the whisk and begin whipping on Speed 1. Gradually increase to Speed 12, until the cream holds soft peaks, about 1½ minutes.
Stir about a quarter of the whipped cream into the cooled, melted chocolate mixture. Then fold in the remaining whipped cream.
minutes. Spoon or pipe into serving bowls or goblets. If desired, garnish with shaved whipped cream.
Chocolate mousse can be stored in the refrigerator for up to two days. T directly into cooled pie crust, as in our Chocolate Cream Pie on page 32.
Nutritional analysis per serving (½ cup): Calories 240 (78% from fat) · carb. 10g · pro. 1g
fat 21g · sat. fat 13g · chol. 56mg · sod. 0mg calc. 0mg · fiber 1g

Whipped Cream
Whipped cream can over-whip very quickly. Once it starts getting thick, check it often by lifting the head of the mixer and looking for
medium peaks. r
sifted Put heavy cream into the Cuisinart® mixing bowl. Attach the chef’s whisk and begin mixing on Speed 1, gradually increasing speed to confectioners’ sugar and vanilla extract, being careful not to over-whip. Stop mixer once medium peaks form, about 1 minute total.
Nutritional analysis per serving (2 tablespoons): Calories 122 (93% from fat) · carb. 2g · pro. 0g
fat 11g · sat. fat 8g · chol. 46mg · sod. 0mg calc. 0mg · fiber 0g
Gé
Printed in China

. T.¢. 40

Crema batida

.OEzz zOE zzz OEzzzOEOEz
OEzOE

Rinde aprox. 3½ tazas (830 ml)

2 2 a 4 1

tazas (475 ml) de crema líquida para batir (“heavy cream”)
cucharadas (10 a 20 g) de azúcar glasé, tamizado
cucharadita de extracto natural de vainilla

Poner la crema en el bol de la batidora. Instalar el batidor de alambre y batir por y aumentando progresivamente la velocidad al nivel 12, hasta que la crema se espese. Agregar el azúcar glasé y la vainilla y seguir batiendo, teniendo cuidado de no batir de más. Batir por aprox. 1 minuto en total, hasta obtener picos

Información nutricional por porción (2 cucharadas):
zzOEz ¢zGG
zzzOEzOEz FOE

Gé
Impreso en China
.
T.¢.
44

Raspar el bol cuando sea necesario.
Seguir batiendo por aprox. 2 minutos, hasta que se formen picos suaves, aumentando gradualmente la velocidad para que se bata bien, pero no demasiado para evitar salpicaduras. Nota: Si desea usar colorante alimentario o extractos, añadir estos al mismo tiempo que la leche y el jugo de limón.
Información nutricional por porción (2 cucharadas): zzOEz ¢zGG
zzzOEzOEzFOE

“Ganache” de chocolate

¢Zz pasteles favoritos.

Rinde aprox. 1 taza (235 ml)

6

onzas (170 g) de chocolate semiamargo

o semidulce, picado

¾ taza (175 ml) de crema líquida para batir (“heavy cream”)

3

cucharadas (45 g) de mantequilla sin

sal, en pedazos de 1 in. (2.5 cm)

Poner el chocolate picado en el bol de la batidora.
Colocar la crema en una cacerola pequeña y calentar justo hasta que empiece a hervir. Ø Dejar reposar por 1 minuto para que se enfríe ligeramente, luego verter la mezcla en el bol de la batidora.
Instalar el batidor de alambre y batir a velocidad 4 por aprox. 2 minutos, hasta que el chocolate esté completamente derretido. Agregar la mantequilla, un pedazo a la vez, y batir hasta conseguir una mezcla homogénea y brillante.
Usar inmediatamente para glasear o dejar para rellenar. Las sobras pueden refrigerarse y usarse para hacer trufas de “ganache”.

Información nutricional por porción (2 cucharadas):
zzOEz ¢zGG
zzzOEzOEz FOE

Mousse de chocolate simple

hOEzOEOEOE® Precision Master® OEOEOEz
zOEOEOEzzzz OEOEz

Rinde 5 tazas (1.2 L)

6

onzas (170 g) de chocolate semiamargo

de buena calidad, picado grueso

1¾ tazas (220 ml) de crema líquida para batir (“heavy cream”)

1

cucharada (15 ml) de extracto natural

de vainilla

2

cucharadas (30 ml) de brandy/coñac

o licor (p.ej., avellana, café o naranja)

(opcional)

de la crema a baño María, revolviendo hasta conseguir una mezcla suave. Retirar del fuego y dejar entibiar. Agregar la vainilla y el licor (opcional).
Colocar el resto de la crema en el bol de la batidora. Instalar el batidor y empezar a batir a velocidad 1. Batir por aprox. 1½ minutos, aumentando progresivamente la velocidad al nivel 12, hasta obtener picos suaves.
Incorporar un cuarto de la crema batida a la mezcla de chocolate. Luego, incorporar con cuidado el resto de la crema batida.
“mousse” en boles/copas, usando una cuchara o una manga pastelera. Decorar con virutas de cucharada de crema batida si desea.
La “mousse” de chocolate se podrá conservar en el refrigerador por hasta 2 días.
verter la mezcla directamente en el fondo de tarta enfriado (ver la receta de tarta de crema

Información nutricional por porción de ½ taza (120 ml):
zzOEz ¢zGG
zzzOEzOEzFOE

43

y batir por aprox. 4 minutos, hasta obtener una mezcla suave y esponjosa. Raspar el bol cuando sea necesario. Agregar la leche/ crema restante, una cucharada a la vez, hasta conseguir la consistencia deseada.
Información nutricional por porción (2 cucharadas):
zzOEz ¢zGG zzzOEzOEz FOE

Baño de queso crema

.zOE OEzOE OEOEzzzOE
zz

Rinde 4 tazas (945 ml)

5½ tazas (650 g) de azúcar glasé, tamizado

¼

cucharadita de sal kosher

1

libra (455 g) de queso crema, a

temperatura ambiente

8

cucharadas (115 g) de mantequilla sin

sal a temperatura ambiente, en

pedazos de 1 in. (2.5 cm)

2

cucharaditas de extracto natural de

vainilla

Poner el queso crema en el bol de la batidora. Instalar el batidor plano y revolver a velocidad 4 por aprox. 1½ a 2 minutos, hasta que esté suave. Agregar la mantequilla y batir hasta obtener una mezcla suave y homogénea, parando para raspar el bol cuando sea necesario. Ajustar la velocidad al nivel 2 y agregar lentamente el azúcar glasé tamizado y la sal; revolver por aprox. 2 minutos para incorporar. Raspar el bol. Agregar la vainilla ¥
¥ antes de usar.

Información nutricional por porción (2 cucharadas):
zzOEz ¢zGG zzzOEzOEz FOE

Baño de vainilla sin lácteos

.Zzzzz OEzOEzOEOEz
zOEOE

Rinde aprox. 2 tazas (475 ml)

1

taza (250 g) de manteca vegetal no

hidrogenada

2

tazas (240 g) de azúcar glasé, tamizado

1

cucharada de extracto natural de

vainilla

¼

cucharadita de sal kosher

Poner la manteca en el bol de la batidora. Instalar el batidor de alambre y batir por y aumentando progresivamente la velocidad al
Raspar el bol y agregar el azúcar. Mezclar, empezando en el nivel 2 y aumentando ¥ el bol y agregar la vainilla y la sal. Batir otra vez, aumentando progresivamente la velocidad conseguir una mezcla suave y esponjosa.

Información nutricional por porción (2 cucharadas):
zzOEz ¢zGG zzzOEzOEz
FOE

Glaseado real

Perfecto para decorar galletas o pasteles/tortas. Puede usar extractos para
zzzzOEOEz darle el color deseado.

Rinde 1½ tazas (355 ml)

4

tazas (480 g) de azúcar glasé, tamizado

1

clara de huevo grande, ligeramente

batida

2

cucharadas (30 ml) de leche entera

1

cucharadita de jugo de limón fresco

Poner el azúcar en el bol de la batidora. Instalar el batidor de alambre. Ajustar la velocidad al nivel 3 y agregar lentamente la clara; revolver por aprox. 1 minuto para mezclar.
Sin apagar la máquina, agregar la leche y el jugo de limón; seguir revolviendo para mezclar.

42

el punto “soft-ball” (etapa de bola blanda), muchos termómetros para caramelos tienen una marcación especial para que sea más fácil de monitorear la temperatura de la mezcla.
Poner las yemas en el bol de la batidora. Instalar el batidor de alambre y batir a velocidad 8 (aumentando progresivamente la velocidad) por aprox. 3 minutos, hasta conseguir una mezcla espesa y cremosa. Raspar el bol y seguir mezclando a velocidad 12 (aumentando progresivamente la velocidad) un color amarillo claro.
Ajustar la velocidad al nivel 6 y agregar lentamente el jarabe de azúcar. Después de haber agregado todo el jarabe, raspar el bol minutos, hasta que la mezcla se hay enfriado por completo.
Luego, ajustar la velocidad al nivel 7 y agregar la mantequilla muy lentamente, un pedazo a la vez. Después de haber añadido la mitad de la agregar el resto de la mantequilla. Después de haber agregado toda la mantequilla, añadir la vainilla y la sal; revolver para incorporar.
CONSEJO: Si la crema de mantequilla parece cuajada (esto puede ocurrir si la mantequilla está muy suave o caliente), batirla a velocidad 12 hasta que esté suave.
Información nutricional por porción (2 cucharadas):
zzOEz ¢zGG
zzzOEzOEzFOE

Poner las claras, el azúcar y la sal en el bol de la batidora. Calentar el bol a baño María, batiendo constantemente, hasta que la F Ø batidora. Instalar el batidor de alambre.
hasta que la mezcla se enfríe. Una vez fría, ajustar la velocidad al nivel 3 y agregar la mantequilla, un pedazo a la vez, cerciorándose de que cada pedazo se incorpore antes de añadir más. Parar cuantas veces sea necesario para raspar bien el bol.
Después de haber agregado la mantequilla, agregar el jugo de limón y la vainilla; revolver por aprox. 1 minuto para mezclar. Ajustar la velocidad al nivel 8 y batir por aprox. 2 a 3 minutos, hasta obtener una mezcla muy suave.
Usar inmediatamente o refrigerar por hasta CONSEJO: Si la crema de mantequilla parece cuajada (esto puede ocurrir si la mantequilla está muy suave o caliente), batirla a velocidad 12 hasta que esté suave.
Información nutricional por porción (2 cucharadas): zzOEz ¢zGG zzzOEzOEz FOE
Baño de chocolate
hOEzOE
Rinde aprox. 3 tazas (710 ml)

Crema de mantequilla suiza

hOEOE OE OE¢
Zzz

Rinde aprox. 6 tazas (1.4 L)

8

claras de huevo grande

1¾ tazas (350 g) de azúcar granulada

½

cucharadita de sal kosher

1¼ libras (570 g) de mantequilla sin sal fría, en cubitos de ½ in. (1.5 cm)

1

cucharada de jugo de limón fresco

1

cucharadita de extracto natural de

vainilla

4

tazas (480 g) de azúcar glasé, tamizado

4

onzas (115 g) de chocolate amargo,

derretido y ligeramente enfriado

2

onzas (55 g) de chocolate semidulce,

derretido y ligeramente enfriado

8

cucharadas (115 g) de mantequilla sin

sal a temperatura ambiente, en

pedacitos de ½ in. (1.5 cm)

2

cucharaditas de extracto natural de

vainilla

¼

cucharadita de sal kosher

10 a 12 cucharadas (150 a 180 ml) de leche o crema

Poner todos los ingredientes excepto la leche/crema en el bol de la batidora. Instalar el batidor de alambre y revolver a velocidad 2 por

41

Mini pasteles de queso de lima

Corteza/base de galletas Graham:

1

taza (50 g) de galletas “Graham”

molidas (3 hojas de galletas)

1

cucharada (10 g) de azúcar granulada

1

pizca de canela en polvo

1

pizca de sal marina fina

2

cucharadas (30 g) de mantequilla sin

sal, derretida y ligeramente enfriada

Relleno:

16 onzas (455 g) de queso crema bajo en grasa a temperatura ambiente, en 4 pedazos

1

cucharada de ralladura de lima

(tipo “Key lime”), aprox. 4 limas

1

pizca de sal marina fina

2

huevos grandes, a temperatura ambiente

½

taza (120 ml) de crema agria o de yogur

griego natural a temperatura ambiente

1½ cucharadas de jugo de lima (tipo “Key lime”) fresco

¼

cucharadita de extracto natural de

vainilla

Poner la rejilla del horno en el centro del F Forrar cada “tacita” de un molde para 12 Nota: Moldecitos de silicona también son perfectos para esto.

Preparar la corteza/base: Colocar todos los ingredientes de la corteza/base en un tazón pequeño y revolver con un tenedor, aplastando las galletas. (Nota: También puede hacer esto en una mini-procesadora de alimentos. Moler G agregar los ingredientes restantes y procesar.) Colocar la corteza/base en el fondo de cada moldecito y apisonar con los dedos o una cuchara para formar una base uniforme. O mientras prepara el relleno.

Colocar el queso crema en el bol de la batidora e instalar el batidor plano. Batir, empezando en la velocidad 3 y aumentando la velocidad al nivel 6, hasta que esté muy suave. Raspar el bol y el batidor plano a

menudo para cerciorarse de conseguir una mezcla sin grumos. Con la batidora encendida y la sal; mezclar hasta conseguir una mezcla muy suave. Agregar los huevos, uno a la vez, mezclando a velocidad 4 y teniendo cuidado de incorporar cada huevo a la mezcla antes de añadir el siguiente. Raspar el bol después de cada adición. Agregar la crema agria, el jugo de lima y el extracto de vainilla. Mezclar a velocidad 2 por aprox. 1 minuto, hasta obtener una mezcla cremosa.
Dividir la mezcla entre los moldecitos, teniendo cuidado de no raspar ningún grumo grueso de los costados del bol (esto cambiaría la textura de los mini pasteles). Dar unos golpecitos en la encimera varias veces para eliminar las burbujas de aire en la mezcla.
O.
Retirar del horno y dejar enfriar a temperatura ambiente. Cubrir bien y refrigerar para enfriar completamente antes de servir.
Información nutricional por porción:
zzOEz ¢zGG zzzOEzOEz
FOE

Crema de mantequilla francesa

zOE.z para conseguir resultados suaves y deliciosos
Áz zOEOEOEz

Rinde 4 tazas (945 ml)

1¾ tazas (350 g) de azúcar granulada

5

cucharadas (75 ml) de agua

7

yemas de huevo grande

24 cucharadas (360 g) de mantequilla sin sal fría, en cubitos de ½ in. (1.5 cm)

¾

cucharadita de extracto natural de

vainilla

½

cucharadita de sal kosher

Colocar el azúcar y el agua en una cacerola pequeña y calentar a fuego medio hasta que el azúcar se haya disuelto y que la mezcla F.

40

½

taza (60 g) de fécula/almidón de

arrurruz

1

cucharada de polvo de hornear

½

cucharadita de bicarbonato de sodio

1

cucharadita de goma xantana

12 claras de huevo grande

1¼ cucharaditas de crémor tártaro

¼

cucharadita de sal kosher

1

cucharadita de extracto natural de

vainilla

1

cucharadita de sal kosher

1½ tazas (355 ml) de néctar de agave

½

taza (120 ml) de aceite de oliva

¢F
º en un tazón; reservar.

¾ taza (165 g) de puré de calabaza moscada (“butternut squash”)

2

cucharadas (30 ml) de extracto natural

de vainilla

1

cucharadita (5 ml) de vinagre blanco

¢F. spray vegetal. Forrar los moldes con pirotines/ moldecitos de papel si desea.
Poner la harina, las féculas, el bicarbonato, la goma xantana y la sal en el bol de la batidora. Instalar el batidor plano y revolver a velocidad 2 para tamizar. Raspar el bol.
Sin apagar la máquina, agregar el resto de los ingredientes, en el orden indicado; revolver hasta obtener una mezcla homogénea. Raspar el bol para comprobar que todos los ingredientes estén uniformemente incorporados.
Ø O estén dorados y que un probador introducido en el centro salga limpio. Retirar del horno y dejar enfriar (en los moldes) sobre una rejilla hasta que estén tibios. Luego, desmoldar y terminar de enfriar sobre una rejilla.

Información nutricional por “cupcake”:
zzOEz ¢zGG zzzOEzOEz FOE

Pastel de ángel

Poner las claras en el bol de la batidora. Instalar el batidor de alambre y batir espumosas, agregar el crémor tártaro y la sal, y aumentar progresivamente la velocidad al nivel 12. Sin dejar de batir, agregar el azúcar restante y la vainilla; seguir batiendo hasta ¥ de la base.
Agregar, tamizándola, la mezcla de harina/azúcar a las claras e incorporarla delicadamente con una espátula de caucho grande. Tener cuidado de incorporar los ingredientes suavemente, pero al mismo tiempo, cerciorarse de que todos los ingredientes están uniformemente incorporados.
Ø rosca de 9 in. (23 cm) no engrasado. Suavizar la parte de encima con una espátula de caucho.
O probador salga limpio. Retirar del horno, voltear y dejar enfriar sobre el cuello de una botella de vino.
Para desmoldar, retirar el molde de la botella e introducir la punta de un cuchillo largo y delgado entre el pastel y el molde. Cubrir el molde con un plato y voltearlo, pasando la punta del cuchillo alrededor del molde hasta que el pastel se despegue.
Información nutricional por porción:
zzOEz ¢zGG zzzOEzOEz
FOE

zzOEOE zOEz
delicioso postre de verano.

Rinde 12 porciones; un pastel de 9 in. (23 cm)

1½ tazas (300 g) de azúcar granulada 1½ tazas (200 g) de harina de repostería

39

Pastel de queso marmolado

Ozzzzzzz zzOEzz
zz

Rinde 12 porciones; un pastel de 9 in. (23 cm)

Corteza/base:

6

cucharadas (85 g) de mantequilla sin

sal temperatura ambiente, en pedazos

de 1 in. (2.5 cm)

1

taza (125 g) de harina común

¼

taza llena (50 g) de azúcar rubia

(azúcar de caña integral)

3

cucharadas de cacao amargo en polvo

1

yema de huevo grande

½

cucharadita de extracto natural de

vainilla

1

pizca de sal kosher

Relleno:

2

libras (910 g) de queso crema bajo en

grasa a temperatura ambiente

1

taza (200 g) de azúcar granulada

4

huevos grandes, a temperatura ambiente

1

cucharada de extracto natural de

vainilla

4

onzas (115 g) de chocolate semidulce,

derretido y llevado a temperatura

ambiente

¢F. con spray vegetal. Cubrir el exterior del molde con papel de aluminio grueso; reservar.
Poner los ingredientes de la corteza/base en el bol de la batidora. Instalar el batidor plano y revolver a velocidad 2 por aprox. 2 minutos para mezclar.
Ø esparciéndola uniformemente para cubrir el Usar el fondo de un vaso para apisonar la mezcla.
O del horno. Retirar del horno y dejar enfriar. Colocar una bandeja para asar grande en la rejilla inferior del horno y llenarla con 2 a 3 pastel de queso se agriete.

Mientras la corteza/base se está enfriando, preparar el relleno.
Limpiar el bol y agregar el queso crema. Dejar el batidor plano y revolver a velocidad 2 por aprox. 1 minuto para suavizar. Agregar hasta obtener una mezcla suave. Raspar el bol después de cada adición.
Agregar los huevos y la yema, uno a la vez, batiendo entre cada adición para incorporar cada huevo/yema. Raspar el bol después de cada adición. Agregar la vainilla y revolver para mezclar. Seguir mezclando a velocidad 2 por aprox. 1½ a 2 minutos, hasta conseguir una mezcla suave y homogénea. Reservar 1½ tazas Ø en el molde, encima de la corteza/base.
Ø pie. Ajustar la velocidad al nivel 2 y agregar el Ø de chocolate/queso crema por encima de la vez. “Cortar” la mezcla con un cuchillo o una espátula para crear un efecto marmolado.
Colocar el pastel de queso en el centro del horno. Agregar más agua a la bandeja para asar si es necesario.
O hasta que las orillas del pastel empiecen a despegarse del molde pero que el centro siga suave. Retirar del horno y dejar enfriar sobre una rejilla. Refrigerar por 6 horas o más antes de servir.
Información nutricional por porción (basada en 12 porciones):
zzOEz ¢zGG zzzOEzOEz
FOE

“Cupcakes” dorados sin gluten

.zzZzOEOE sin lácteos (receta en la página z
OEOEzzOEOE

Rinde 12 “cupcakes” o 42 mini “cupcakes”

Spray vegetal

2

tazas (240 g) de harina de sorgo

1

taza (125 g) de fécula/almidón de papa

38

para raspar el tazón cuando sea necesario.
Dividir la mezcla uniformemente entre los O minutos, hasta que un probador introducido en el centro salga limpio.
Retirar del horno y dejar enfriar (en los moldes) sobre una rejilla hasta que estén tibios. Luego, desmoldar y terminar de enfriar sobre una rejilla.
Información nutricional por porción (sin cobertura): zzOEz ¢zGG zzzOEzOEz FOE

Pastel de coco

.OEOEzzzzzOEzz zzzOEzOE

Rinde 12 porciones, un pastel de 2 capas

Spray vegetal

3

tazas (375 g) de harina común

1

cucharadita de polvo de hornear

½

cucharadita de bicarbonato de sodio

½

cucharadita de sal kosher

16 cucharadas (225 g) de mantequilla sin sal temperatura ambiente, en pedazos de 1 in. (2.5 cm)

2

tazas (400 g) de azúcar granulada

3

huevos grandes, a temperatura ambiente

2

yemas de huevo grande, a temperatura

ambiente

½

cucharadita de extracto natural de

vainilla

½

cucharadita de extracto natural de coco

½

taza (120 ml) de “crème fraîche”

(crema fresca) o crema agría a

temperatura ambiente

½

taza (120 ml) de crema de coco

1½ tazas (120 g) de coco rallado sin azúcar

¢F. dos moldes redondos de 9 in. (23 cm) con spray vegetal y forrarlos con papel sulfurizado. Engrasar el papel sulfurizado con spray vegetal; reservar.
Tamizar la harina, el polvo de hornear, el bicarbonato y la sal en un tazón pequeño; reservar.

Poner la mantequilla en el bol de la batidora. Instalar el batidor plano y batir a velocidad 2 para suavizar. Agregar el azúcar y ajustar la minutos, hasta obtener una mezcla ligera y esponjosa. Raspar bien el bol.
Ajustar la velocidad al nivel 3; agregar los huevos y las yemas, uno a la vez, esperando que cada huevo/yema haya sido incorporado hasta agregar el siguiente. Raspar el bol después de cada adición. Agregar la vainilla y revolver para mezclar. Raspar el bol.
Ajustar la velocidad al nivel 2 y agregar un tercio de la mezcla de harina; revolver para mezclar. Agregar la crema y revolver para mezclar. Repetir, agregando un tercio de la mezcla de harina, la crema de coco, y la harina restante. Raspar el bol cuando sea necesario.
Ajustar la velocidad al nivel 1 e incorporar suavemente el coco rallado. Dividir la mezcla uniformemente entre los moldes preparados.
O un probador introducido en el centro salga limpio.
Retirar del horno y dejar enfriar (en los moldes) sobre una rejilla hasta que estén tibios. Luego, desmoldar y terminar de enfriar sobre una rejilla.
CONSEJO: Este pastel es muy versátil. Para hacer pastel de capas, corte cada pastel horizontalmente por la mitad y rellene/bañe el pastel con su relleno/baño/cobertura favorito. Nuestra crema de mantequilla suiza (receta en la página 41) es perfecta para rellenar y bañar el pastel. Si desea algo más “extravagante”, rellene el pastel con “ganache” de chocolate (receta en la página 43) hecho con chocolate semiamargo y báñelo con la crema de mantequilla suiza. Para terminar, rociar coco rallado en la parte superior del pastel.
Información nutricional por porción (basada en 12 porciones):
zzOEz ¢zGG zzzOEzOEz
FOE

37

2

huevos grandes, a temperatura

ambiente

2

yemas de huevo grande, a temperatura

ambiente

1½ tazas (365 g) de suero de leche (“buttermilk”), a temperatura ambiente

2

cucharaditas de extracto natural de

vainilla

1

taza (235 ml) de aceite vegetal

¢F. dos moldes de 9 in. (23 cm) con spray vegetal y forrarlos con papel sulfurizado. Reservar.
Tamizar la harina, el bicarbonato y la sal en un tazón mediano; reservar.
Poner los huevos, las yemas, el suero de mantequilla y la vainilla en el bol de la batidora. Mezclar a velocidad 6 por aprox. 2 minutos, hasta que los ingredientes estén bien combinados.
Ajustar la velocidad al nivel 2 y agregar gradualmente el aceite. Ajustar la velocidad al nivel 4 y batir por aprox. 1 minuto, hasta obtener una mezcla homogénea. Raspar el bol.
Agregar la mitad de los ingredientes secos al bol; revolver brevemente para incorporar. Raspar el bol y agregar los ingredientes secos restantes; revolver brevemente para incorporar.
Dividir la mezcla entre los dos moldes O minutos, hasta que los pasteles estén dorados, que las orillas empiecen a despegarse de los costados del molde, y que un probador introducido en el centro salga limpio.
Retirar del horno y dejar enfriar sobre una rejilla (en los moldes) hasta que estén tibios. Luego, desmoldar y terminar de enfriar sobre una rejilla.

Información nutricional por porción (sin cobertura):
zzOEz ¢zGG zzzOEzOEz FOE

Pastel de capas de chocolate

Zzzzz zZzz
OE

Rinde 12 porciones; dos tortas de 9 in. (23 cm)

Mantequilla sin sal suave o spray vegetal

6

onzas (170 g) de chocolate semiamargo,

picado

¾

taza (80 g) de cacao en polvo

alcalinizado (“Dutch Process”),

tamizado

2

cucharaditas de café expreso

instantáneo

½

cucharadita de bicarbonato de sodio

1

taza (235 ml) de agua hirviente

2½ tazas (310 g) de harina común

1

taza (200 g) de azúcar granulada

½

taza llena (100 g) de azúcar rubia

(azúcar de caña integral)

1

cucharadita de polvo de hornear

¾

cucharadita de sal kosher

1

taza (235 ml) de aceite vegetal

1

taza (245 g) de suero de leche

(“buttermilk”), a temperatura ambiente

4

huevos grandes, ligeramente batidos,

a temperatura ambiente

¢F. dos moldes de 9 in. (23 cm) con mantequilla y forrarlos con papel sulfurizado; reservar.
Colocar el chocolate semiamargo, el cacao, el expreso y el bicarbonato en un bol mediano; cubrir con el agua hirviente. Revolver hasta que el chocolate esté derretido. Dejar enfriar a temperatura ambiente, y reservar.
Tamizar la harina, los azúcares, el polvo de hornear y la sal en un tazón mediano.
Poner el aceite, los huevos, el suero de leche y la vainilla en el bol de la batidora. Agregar la mezcla de chocolate enfriada y mezclar, empezando en la velocidad 1 y Mezclar hasta que esté muy bien combinado y no queden estrías de color.
Ajustar la velocidad al nivel 2 y agregar lentamente los ingredientes secos. Mezclar hasta conseguir una mezcla suave, parando

36

Colocar la rejilla del horno en el tercio superior del mismo. Elegir la temperatura alta para asar/gratinar. Alistar el fondo de tarta precocinado.
Preparar el relleno: Colocar el azúcar granulado y la maicena en una cacerola mediana; revolver. Agregar el agua y el jugo de limón; revolver hasta conseguir una mezcla suave. Cocinar a fuego medio por aprox. 3 a 4 minutos, hasta que se espese ligeramente.
Colocar las claras en un tazón; batir. Agregar la mitad del líquido caliente a las yemas, sin Ø cacerola y seguir calentando a fuego medio. revolviendo o batiendo constantemente, hasta que la mezcla esté espesa y empiece a burbujear. Agregar la mantequilla y revolver para mezclar. Agregar la ralladura y revolver hasta conseguir una mezcla homogénea. Tapar y mantener tibio hasta el momento rellenar la tarta.
Para preparar el merengue: Colocar las claras, 2 cucharadas del azúcar granulado, crémor tártaro en el bol de la batidora. Instalar el batidor de alambre y batir a velocidad 3 por y agregar lentamente el resto del azúcar. Agregar la sal y seguir batiendo por aprox. 4
Ø de tarta, esparciéndolo con una espátula. Cubrir con el merengue, cerciorándose de esparcir este hasta las orillas. Formar picos decorativos en el merengue si desea. Nota: No tiene que usar todo el merengue.
G ligeramente dorado. Retirar del horno y dejar enfriar sobre una rejilla. Luego, refrigerar por varias horas, hasta que esté helado.
CONSEJOS: Es importante que el relleno esté caliente cuando lo cubra con el merengue. De no ser así, el merengue se encogerá.
Esta tarta está mejor servida el mismo día que se hace.
Información nutricional por porción (basada en 12 porciones):
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Tarta de crema de chocolate

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Rinde 12 porciones; una tarta de 9 in. (23 cm)

1

receta de fondo de tarta de galletas

(página 34)

1

receta de “ganache” de chocolate

(página 43)

1

receta de “mousse” de chocolate

simple (página 43)

1

receta de crema batida (página 44)

Virutas de chocolate para decorar

Preparar y hornear el fondo de tarta de galletas. Dejar que se enfríe mientras prepara la “ganache” de chocolate
Ø fondo de tarta y esparcirlo uniformemente. ¥ prepara la “mousse” de chocolate.
Ø y esparcirla uniformemente. Refrigerar por entera.
Justo antes de servir, preparar la crema batida y cubrir la tarta. Decorar con virutas de chocolate y servir inmediatamente.

Información nutricional por porción (basada en 12 porciones):
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Pastel dorado

Este pastel clásico les encanta a todos y es
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Rinde 12 porciones; dos capas de 9 in. (23 cm)

Spray vegetal

3

tazas (405 g) de harina de repostería

sin levadura

1¾ tazas (350 g) de azúcar granulada

1

cucharada de polvo de hornear

¾

cucharadita de sal kosher

35

. por 1 hora antes de continuar. La masa se conservará en el refrigerador por hasta 3 días o en el congelador (envuelta en doble capa Sacar del congelador una hora antes de usar. Estirar la masa.
Para hornear en blanco (precocinar) el fondo de tarta:
Extender la masa hasta obtener un fondo de molde con la masa, acanalando y sellando los bordes. Pinchar el fondo varias veces con ¥ ¢F¢ una hoja de papel sulfurizado por encima de la masa y llenar con arroz crudo o frijoles secos. O Retirar cuidadosamente los frijoles/el arroz y minutos adicionales, hasta que se dore ligeramente. Retirar del horno y dejar enfriar sobre una rejilla.
Información nutricional por porción
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Fondo de tarta de galletas

Este fondo de tarta/torta de galletas puede
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Rinde un fondo de tarta/torta

8
2 a 3 6

onzas (225 g) de galletas finamente picadas (p. ej., galletas de jengibre, galletas de chocolate, barquillos de vainilla o galletas Graham)
cucharadas (25 a 35 g) de azúcar granulada (al gusto, dependiendo de las galletas usadas)
cucharadita de sal kosher
cucharadas (85 g) de mantequilla sin sal, derretida

¢F Poner las galletas picadas, el azúcar y la sal en el bol de la batidora. Instalar el batidor plano.

¥ Sin dejar de mezclar, agregar la mantequilla derretida; seguir mezclando por aprox. 2 minutos, hasta que las migajas estén completamente cubiertas con mantequilla. Comprimir la mezcla en el fondo y en las paredes de un molde de tarta, usando el fondo O tacto.
Retirar del horno y dejar enfriar sobre una rejilla.
Información nutricional por porción (basada en 8 porciones):
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Tarta de limón con merengue

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Rinde 8 a 12 porciones; una tarta)

1

fondo de tarta de masa hojaldre

(receta en la página 33), precocida

Relleno:

1½ tazas (300 g) de azúcar granulada

¼

taza + 3 cucharadas (45 g) de maicena

1½ tazas (355 ml) de agua

¾ taza (175 ml) de jugo de limón fresco

7

yemas de huevo grande (reservar las

claras para el merengue)

5

cucharadas (70 g) de mantequilla sin

sal, en pedazos de 1 in. (2.5 cm)

Ralladura de 3 limones

Merengue:

7

claras de huevo grande

¾ taza + 2 cucharadas (175 g) de azúcar granulada

2

cucharadas de agua

1

cucharadita de crémor tártaro

34

Poner la rejilla del horno en el centro del F Engrasar ligeramente un molde de 9 x 9 in. (23 x 23 cm) con spray vegetal, y forrarlo con papel sulfurizado;
Preparar la corteza/base: Colocar todos los ingredientes de la corteza/base en un tazón pequeño y revolver con un tenedor, aplastando las galletas. (Nota: También puede hacer esto en una mini-procesadora de alimentos. rG primero, agregar los ingredientes restantes y procesar.) Colocar la “masa” en el fondo del molde y apisonar con los dedos o una cuchara O prepara el relleno.
Colocar el queso crema en el bol de la batidora e instalar el batidor plano. Batir, empezando en la velocidad 3 y aumentando la velocidad al nivel 6, hasta que esté muy suave. Raspar el bol y el batidor plano a menudo para cerciorarse de conseguir una mezcla sin grumos. Con la batidora encendida entre la mezclar hasta conseguir una mezcla muy suave. Agregar los huevos, uno a la vez, mezclando a velocidad 4 y teniendo cuidado de incorporar cada huevo a la mezcla antes de añadir el siguiente. Raspar el bol después de cada adición. Agregar la crema agria, el jugo de lima y el extracto de vainilla. Mezclar a velocidad 2 por aprox. 1 minuto, hasta obtener una mezcla cremosa.
Ø teniendo cuidado de no raspar ningún grumo grueso de los costados del bol (esto cambiaría la textura del pastel). Dar unos golpecitos en la encimera varias veces para eliminar Ø mermelada de arándanos azules sobre la mezcla de queso crema y, con la punta de un cuchillo o un palillo, hacer un dibujo decorativo en forma de espiral. Cubrir con los arándanos azules frescos y hundirlos ligeramente en la mezcla.
Meter la bandeja al horno y hornear por aprox.
Retirar del horno y dejar enfriar a temperatura ambiente. Cubrir bien y refrigerar para enfriar completamente antes de cortar y servir.

Información nutricional por porción:
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Masa de hojaldre básica

Esta receta incluye proporciones para preparar
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Ingredientes para un fondo de tarta:

1½ tazas (185 g) de harina común

¼

cucharadita de sal kosher

8

cucharadas (115 g) de mantequilla

sin sal helada, en pedacitos de ½ in.

(1.5 cm)

2

cucharadas (30 g) de manteca vegetal

(preferiblemente no hidrogenada) fría,

en pedacitos de ½ in. (1.5 cm)

2 a 4 cucharadas de agua helada

Ingredientes para dos fondos de tarta:

3

tazas (375 g) de harina común

½

cucharadita de sal kosher

16 cucharadas (225 g) de mantequilla sin sal helada, en pedacitos de ½ in. (1.5 cm)

4

cucharadas (60 g) de manteca vegetal

(preferiblemente no hidrogenada) fría,

en pedacitos de ½ in. (1.5 cm)

5 a 8 cucharadas de agua helada

Poner la harina y la sal en el bol de la batidora. Instalar el batidor plano y revolver a velocidad Esparcir los pedazos de mantequilla y de manteca por encima de la harina. Revolver, empezando en el nivel 4 y aumentando progresivamente la velocidad al nivel 8, hasta que la mezcla adquiera la consistencia de migajas gruesas con pedacitos de mantequilla/manteca del tamaño de arvejas. Raspar bien el bol.
Rociar con la cantidad mínima de agua helada y mezclar a velocidad 1. Agregar agua, 1 cucharada a la vez, hasta que empiece a formarse una masa homogénea al apretarse entre los dedos. No mezclar demasiado.
Formar una bola de masa (2 bolas con la receta doble) y aplastar para formar un disco

33

“Blondies” (“brownies” de chocolate blanco)

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Rinde 24 “blondies”

Spray vegetal

2

tazas (250 g) de harina común

1½ cucharaditas de sal kosher

½

cucharadita de canela en polvo

16 cucharadas (225 g) de mantequilla sin sal temperatura ambiente, en pedacitos

½

taza (100 g) de azúcar granulada

1

taza llena (200 g) de azúcar rubia

(azúcar de caña integral)

3

huevos grandes, a temperatura

ambiente

1

cucharada de extracto natural de

vainilla

1½ tazas (260 g) de chocolate semiamargo, picado

1

taza (175 g) de chispas de chocolate

blanco

1

taza (100 g) de mitades de nueces

¢F. una bandeja de 13 x 9 in. (33 x 23 cm) con spray vegetal y forrar con papel sulfurizado o papel cada lado. Reservar.
Colocar la harina, la sal y la canela en un tazón mediano; revolver. Reservar.
Poner la mantequilla en el bol de la batidora. Instalar el batidor plano y batir a velocidad 2 para suavizar. Agregar los azúcares y batir por 2½ a 3 minutos, hasta obtener una mezcla ligera y esponjosa. Parar cuantas veces sea necesario para raspar bien el bol.
Ajustar la velocidad al nivel 3 y agregar los huevos, uno a la vez, y luego la vainilla, batiendo entre cada adición para incorporar cada huevo. Raspar el bol cuando sea necesario.
Ajustar la velocidad al nivel 1 y agregar lentamente los ingredientes secos. Cuando los ingredientes estén casi incorporados, agregar el chocolate y las nueces. Revolver y echar en

O que la parte superior empiece a agrietarse.
Retirar del horno y dejar enfriar ligeramente en la bandeja. Luego, levantar el “blondie” (agarrándolo por el papel sulfurizado/de aluminio) y colocarlo sobre una rejilla para que termine de enfriarse. Cortar y servir tibio si desea. Conservar los “blondies” restantes en un recipiente hermético.
Información nutricional por “blondie”:
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Barras de pastel de queso con arándanos azules

Rinde 16 porciones

Mantequilla sin sal para engrasar el molde

Corteza/base de galletas Graham:

1

taza (50 g) de galletas “Graham”

molidas (aprox. 8 a 9 hojas de galletas

“Graham”)

2

cucharadas (35 g) de azúcar granulada

1

pizca de canela en polvo

1

pizca de sal marina fina

4

cucharadas (55 g) de mantequilla sin

sal, derretida y ligeramente enfriada

Relleno:

16 onzas (465 g) de queso crema bajo en grasa a temperatura ambiente, en 4 pedazos

Ralladura y jugo de 1 limón

½

cucharadita de sal marina fina

2

huevos grandes, a temperatura

ambiente

½

taza (120 ml) de crema agria o de yogur

griego natural

½

cucharadita de extracto natural de

vainilla

¼

taza (60 ml) de mermelada de

arándanos azules, preferiblemente

suave

1

taza (140 g) de arándanos azules frescos

32

Formar galletas pequeñas de 1½ pulgadas (4 cm) (también puede usar una cuchara para preparadas. Presionar suavemente con un tenedor para aplastar.
O ¥ del horno. Dejar enfriar en las placas por unos minutos, y luego terminar de enfriar sobre una rejilla.
Información nutricional por galleta:
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“Brownies” cremosos

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Rinde 24 “brownies”

Spray vegetal

16 cucharadas (225 g) de mantequilla sin sal, en pedazos

6

onzas (170 g) de chocolate amargo,

picado

2

onzas (55 g) de chocolate semiamargo,

picado

1

cucharada de cacao amargo en polvo

4

huevos grandes, a temperatura

ambiente

1

yema de huevo grande, a temperatura

ambiente

2

tazas (400 g) de azúcar granulada

1

taza llena (200 g) de azúcar rubia

(azúcar de caña integral)

2

cucharaditas de café expreso

instantáneo

2

cucharaditas de extracto natural de

vainilla

¾ taza (95 g) de harina común

¼

taza (35 g) de harina de repostería sin

levadura

1

cucharadita de sal kosher

¾ taza (130 g) de chispas de chocolate semiamargo

¢F. una bandeja de 13 x 9 in. (33 x 23 cm) con spray vegetal y forrar con papel sulfurizado o papel cada lado.
Derretir la mantequilla y los chocolates picados a baño María. Una vez derretidos, agregar el cacao en polvo y llevar a temperatura ambiente. Reservar.
Poner los huevos y la yema en el bol de la batidora. Instalar el batidor plano y batir romper. Agregar el azúcar granulado y el azúcar rubio, y batir a velocidad 4 por aprox. 1 minuto, hasta conseguir una mezcla ligera y espesa. Raspar el bol cuando sea necesario.
Agregar el café y la vainilla; batir.
Mezclar la harina con la sal; agregar a la mezcla de chocolate/mantequilla. Ajustar la velocidad al nivel 2 y agregar la mezcla de ¥ segundos para mezclar. Raspar bien el bol.
Ajustar la velocidad al nivel 1 e incorporar las chispas de chocolate.
Ø O . seguirá “húmedo”.
Retirar del horno y dejar enfriar ligeramente h (agarrándolo por el papel sulfurizado/de aluminio) y colocarlo sobre una rejilla para que termine de enfriarse. Cortar y servir tibio si un recipiente hermético.
Información nutricional por “brownie”:
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FOE

31

2

huevos grandes, a temperatura

ambiente

Glaseado:

3

tazas (360 g) de azúcar glasé, tamizado

3

cucharadas de jarabe de maíz claro

¾ cucharadita de extracto natural de vainilla

¼

taza (60 ml) de agua + unas cucharadas

más si es necesario

4

onzas (115 g) de chocolate semiamargo,

derretido y llevado a temperatura

ambiente

Colocar la harina, el bicarbonato, la sal y la ralladura en un tazón pequeño; revolver y reservar. Colocar el suero de leche y la vainilla en una taza de medir; revolver y reservar.
Poner la mantequilla en el bol de la batidora. Instalar el batidor plano y batir en forma Ajustar la velocidad al nivel 3 y agregar gradualmente el azúcar. Ajustar la velocidad al nivel 8 y batir por aprox. 2 minutos, hasta obtener una mezcla ligera. Raspa

References

• Cuisinart's Kitchen Appliances for Professional and Home Chefs
• Cuisinart's Kitchen Appliances for Professional and Home Chefs

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