Cuisinart Precision Master SM-35 Series, Instruction And Recipe Booklet

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the chocolate. Increase to Speed 3 and mix
until just fully incorporated.
6. Drop well-rounded scoops (about 1½
tablespoons, or use #40 ice cream scoop)
onto the prepared pans. Cover with plastic
wrap and refrigerate for at least 2 hours, or
up to overnight (if storing overnight, be sure
the pans are wrapped very well so the
dough does not dry out).
7. When ready to bake, preheat oven to 350°F.
Bake until edges are nicely browned, but
centers are still soft, about 12 to 14 minutes.
Remove from oven and cool in pan; 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 122 (44% from fat)
carb. 17g • pro. 1g • fat 6g • sat. fat 4g • chol. 18mg
sod. 55mg • calc. 5mg • fiber 0g
Power Cookies
With no added sugar or salt, these gluten- and
dairy-free bites are practically guilt free.
Makes 28 cookies
1 medium, ripe banana, broken into 1-inch
pieces
2
tablespoons chia seeds
1
/
3
cup almond butter
1 teaspoon pure vanilla extract
2 cups rolled oats (not quick cooking)
½ cup chopped almonds
½ cup tart, dried cherries
½ cup carob chips
1. Preheat oven to 350°F. Line two baking trays
with parchment paper.
2. Put the banana pieces into the Cuisinart
®
mixing bowl. Attach the flat mixing paddle
and mix on Speed 2 to soften, about 20
seconds. Increase to Speed 6 and mix until
completely broken up. Add chia seeds and
mix until incorporated, about 30 seconds.
Add the almond butter and vanilla extract
and mix until incorporated, about 30
seconds.
3. Reduce to Speed 2 and add oats in
batches. Mix until incorporated and add
almonds, dried cherries and carob chips in
batches.
4. Drop well-rounded scoops (about 1½
tablespoons, or use #40 ice cream scoop)
of batter onto lined baking trays. Gently
press down with a fork to flatten, re-forming
if they break apart.
5. Bake until golden and slightly firm, 12
minutes. Remove from oven and cool in
pan; 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
Blondies
These blondies are hard to resist − loaded with just
the right amount of sweetness and a combination of
chocolate and white chocolate chips.
Makes 24 blondies
Nonstick cooking spray
2
cups unbleached, all-purpose flour
1½ teaspoons kosher salt
½ teaspoon ground cinnamon
16 tablespoons (2 sticks) unsalted butter,
cut into 1-inch pieces and at room
temperature
½
cup granulated sugar
1 cup packed light brown sugar
3 large eggs, at room temperature
1 tablespoon pure vanilla extract
1½ cups bittersweet chocolate, chopped
1 cup white chocolate chips
1 cup walnut halves
1. Preheat oven to 350°F. Coat a 13 x 9-inch
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.
2. Combine the flour, salt and cinnamon in a
small bowl. Reserve.
3. Put the butter into the Cuisinart
®
mixing
bowl. Attach the flat mixing paddle and mix
on Speed 2 to soften. Add the sugars and
increase to Speed 5 to cream until light and
fluffy, about 2½ to 3 minutes. Scrape down
the entire bowl as necessary.