Carrot Cake
Makes about 10 servings
cooking spray
Cake:
¾
cup plus 2 tablespoons (205 ml)
unbleached, all-purpose flour
½
tablespoon (7 ml) unsweetened cocoa
1
teaspoon (5 ml) cinnamon
1
teaspoon (5 ml) baking powder
½
teaspoon (2 ml) baking soda
½
teaspoon (2 ml) salt
2
large eggs
½
cup (125 ml) plus 2 tablespoons
vegetable oil
½
cup (125 ml) granulated sugar
½
cup (125 ml) dark brown sugar
¾
cup (175 ml) chopped walnuts
½
pound (250 g) carrots
½
cup raisins (6 ounces [170 g])
Frosting:
2
ounces (60 g) white chocolate
¼
cup (50 ml) heavy cream
8
ounces (227 g) cream cheese,
room temperature
1
cup (250 ml) confectioners' sugar
½
teaspoon (2 ml) pure vanilla extract
Preheat oven to 350º F (180°C). Spray an
8x8x2-inch (20 x 20 x 5 cm) pan with cooking
spray.
Sift the flour, cocoa, cinnamon, baking powder,
baking soda, and salt together in a small bowl.
In a separate bowl, whisk together eggs, oil,
vanilla and sugar until smooth. Stir in the dry
ingredients and the chopped walnuts until
combined.
Insert the shredding drum. Shred the carrots
directly into mixing bowl. Use a spatula to stir in
the raisins with the carrots.
Pour into the prepared pan and bake in the
preheated oven until a cake tester inserted in the
centre comes out clean, about 40 to 45 minutes.
Cool in the pan. Prepare the frosting.
Insert the grating drum into processor. Grate the
white chocolate and reserve in mixing bowl. Heat
the heavy cream in a small saucepan until it is
about to come to a boil. Pour hot cream over
white chocolate to melt and mix together with a
hand mixer until cool. Add the cream cheese and
mix until soft. Sift confectioners' sugar over cream
cheese mixture and mix until smooth. Mix in
vanilla. Spread the frosting on the cooled cake.
Nutritional information per serving:
Calories 579 (49% from fat) • carb. 69g • pro. 6g
• fat 33g • sat. fat 9g • chol. 75mg • sod. 319mg
• calc. 80mg • fiber 2g
Individual Apple Galettes
Makes 8 galettes
¹⁄³
sheet puff pastry
(about 2 ounces [60 g])
2-3
small Granny Smith apples
(about 4 ounces [115 g] each), peeled,
cored, and sliced in half
2
tablespoons (30 ml) unsalted butter,
melted
2
tablespoons (30 ml) cinnamon sugar
1
large egg
¼
cup (50 ml) apricot preserves
flour for rolling pastry
Preheat oven to 450°F (230°C). Line baking sheet
with parchment paper.
Roll out puff pastry very thin. Cut into six
rectangles about 3¼ inches x 4 inches
(8.1 cm x 10 cm).
Insert slicing drum into Cuisinart
®
PrepExpress™
Handheld Food Processor. Slice apple halves. Fan
about 6 apple slices in the centre of the puff
pastry rectangles, leaving about ¼-inch (0.6 cm)
space on all sides. Cut ¼-inch (0.6 cm) wide strips
out of the puff pastry scraps in order to reinforce
the tart borders.
Brush the apples with the melted butter and
sprinkle with cinnamon sugar.
Beat egg with 1 tablespoon (15 ml) of water and
brush egg wash on the exposed pastry.
Bake in preheated oven for about 20 minutes until
golden.
While tarts are baking, heat preserves with
2 tablespoons (30 ml) of water in a small saucepan
until hot and melted. Once tarts are removed from
the oven brush with apricot glaze.
Nutritional information per serving:
Calories 133 (36% from fat) • carb. 21g • pro. 1g
• fat 6g • sat. fat 2g • chol. 34mg • sod. 36mg
• calc. 8mg • fiber 2g
Chocolate mousse Pie
Makes about 12 servings
Crust:
30
chocolate wafer cookies (like
Nabisco
®
wafers) (approximate)
4
tablespoons (60 ml) unsalted butter,
melted
Mousse:
12
ounces (340 g) semisweet chocolate
2½
cups (625 ml) heavy cream
Topping:
½
ounce (15 g) semisweet chocolate
1½
cups (375 ml) heavy cream
¼
cup (50 ml) granulated sugar
1
teaspoon (5 ml) pure vanilla extract
Preheat oven to 350°F (180°C).
Crust:
Insert grating drum into Cuisinart
®
PrepExpress™
Handheld Food Processor. Place chocolate wafers
in drum, about 4 to 5 at a time to make cookie
crumbs. There should be about 1½ cups (375 ml)
crumbs. Combine crumbs with melted butter and
press into 9-inch (22.9 cm) deep dish pie plate.
Place in oven and bake for 10 minutes – until crust
is set.
Cool completely before filling.
mousse:
Place the chocolate in a stainless mixing bowl.
Place 1 cup (250 ml) of the heavy cream in a small
saucepan over medium-high heat. When cream
almost comes to a boil, pour over chocolate. Stir
until chocolate is completely melted and smooth;
allow to cool to room temperature. In a separate
mixing bowl, whip the remaining 1½ cups (375 ml)
of heavy cream with a hand mixer until it holds
firm peaks. Carefully fold the whipped cream into
the chocolate in three additions until completely
homogenous.
Pour into cooled crust, wrap in plastic and
refrigerate for at least six hours.
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