*If you do not have a piping bag, you can spoon the batter onto the pans
instead.
Nutritional information per serving (1 filled cookie):
Calories 50 (49% from fat) • carb. 6g • pro. 1g • fat 3g
sat. fat 2g • chol. 5mg • sod. 15mg • calc. 4mg • fiber 0g
Mexican Chocolate Pudding
The hint of spice in this pudding add a wonderful twist
on the traditional chocolate pudding.
Makes six ½-cup (125 ml) servings
½
cup (125 m) granulated sugar
2
tablespoons (30 ml) cornstarch
¾
teaspoon (3.75 ml)sea or kosher salt, divided
1½
teaspoons (7 ml) ground cinnamon
¼
teaspoon (1 ml) cayenne
1
⁄
3
cup (75 ml) unsweetened cocoa powder
6
ounces (170 g) bittersweet chocolate, chopped
2
cups (500 ml) whole milk
1½
teaspoons (7 ml) pure vanilla extract
3
large egg yolks
1
tablespoon (15 ml) unsalted butter
In a heavy-bottomed medium saucepan, whisk the sugar, cornstarch,
¼ teaspoon (1 ml) of salt, cinnamon, cayenne and cocoa powder. Stir in the
chopped chocolate.
In a mixing bowl, combine the milk, vanilla and egg yolks. Using the
Cuisinart
®
Cordless Hand Blender fitted with the Chef’s Whisk, gently
whisk together to fully combine. Add to the chocolate mixture and set
over medium heat. Bring the mixture to a boil, whisking often to maintain a
smooth mixture. Once the mixture comes to a boil, continue to whisk with
the hand blender for an additional 1 to 2 minutes. Whisk in the butter.
Strain the pudding and then divide among six ramekins or custard dishes.
Chill for at least 2 hours, or overnight. Note: to prevent a skin from forming
on top of the pudding, cover with plastic wrap directly on surface of
pudding.
Best served chilled.
Nutritional information per serving:
Calories 330 (48% from fat) • carb. 41g • pro. 7g • fat 20g
sat. fat 10g • chol. 120mg • sod. 320mg • calc. 124mg • fiber 4g
Strawberry Shortcake
Makes about 10 to 11 individual shortcakes
Sponge cake:
½
cup (125 ml) whole milk
1¼
cups (300 ml) cake flour
¼
teaspoon (1 ml) salt
1
teaspoon (5 ml) baking powder
6 large
eggs
¾
cup (175 ml) granulated sugar
1
teaspoon (5 ml) pure vanilla extract
1
teaspoon (5 ml) lemon zest
Topping:
1
pound (500 g) strawberries, hulled and sliced
2
tablespoons (30 ml) granulated sugar
1½
cups (375 ml) heavy cream
¼
cup (50 ml) plus 2 tablespoons (30 ml) confectioners’
sugar
1
teaspoon (5 ml) pure vanilla extract
Preheat oven to 350°F (180ºC). Butter a jelly-roll pan (17 x 11 x 1 inches
[43 x 28 x 2.5 cm] ) well and line the bottom with a piece of parchment
paper to fit the pan.
Place the milk in a small saucepan over medium low heat. Sift dry
ingredients together in a small bowl.
Separate eggs into separate large mixing bowls.
Using the Cuisinart
®
Cordless Hand Blender with Chef’s Whisk attachment,
beat whites until soft peaks form, about 2 minutes; add ¼ cup (50 ml) of
sugar and continue beating for about 3-½ to 4 minutes, until whites are stiff
and glossy.
Beat yolks with remaining sugar and vanilla. Beat until the mixture is
pale and thick and lemony in color, about 2 minutes. Carefully add the
dry ingredients and warm milk alternately, beginning and ending with the
dry ingredients. Add ingredients to yolk mixture, using short pulses with
the whisk attachment until incorporated, scraping bowl with large rubber
spatula between additions. Pulse in the lemon zest. Carefully fold in egg
whites in three additions: use the whisk to incorporate the first addition and
then a large spatula for the subsequent additions. Incorporate gently but
thoroughly so not to deflate the egg whites.
Pour batter into prepared pan. Bake until lightly golden and cake springs
back when touched, about 20 minutes. Allow cake to cool for about 10
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