28
29
¾
cup (180 ml) bittersweet chocolate chips
Preheat oven to 375°F (190°C). Coat a 13 x
9-inch 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
®
mixing bowl. Attach the flat mixing paddle and
mix on Speed 3 until broken up and lightened,
about 30 seconds. Add the granulated and
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.
Combine the flours and salt and stir the
mixture into the melted chocolate and butter.
Decrease speed to 2 and add the chocolate/
flour mixture. Mix until just combined, about 45
seconds. Scrape the entire bowl well.
Decrease speed to 1 and add the chocolate
chips to fold in.
Pour into prepared pan. Bake until edges are
dry, about 45 to 50 minutes. The brownies will
still be “wet” inside.
Remove from oven and cool slightly in pan;
then, using the parchment paper/foil overhang,
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
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 (500 ml) unbleached, all-purpose flour
1½
teaspoons (7 ml) kosher salt
½
teaspoon (2 ml) ground cinnamon
16
tablespoons (240 ml or 2 sticks) unsalted
butter, cut into 1-inch pieces and at
room temperature
½
cup (125 ml) granulated sugar
1
cup (250 ml) packed light brown sugar
3
large eggs, at room temperature
1
tablespoon (15 ml) pure vanilla extract
1½
cups (375 ml) bittersweet chocolate,
chopped
1
cup (250 ml) white chocolate chips
1
cup (250 ml) walnut halves
Preheat oven to 350°F (176°C). 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.
Combine the flour, salt and cinnamon in a
small bowl. Reserve.
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.
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
crack, about 30 to 35 minutes.
Remove from oven and cool slightly in pan;
then, using the parchment paper/foil overhang,
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
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:
1½
cups (375 ml) unbleached, all-purpose
flour
¼
teaspoon (1 ml) kosher salt
8
tablespoons (120 ml or 1 stick) unsalted
butter, cut into ½-inch (1.25 cm) pieces,
well chilled
2
tablespoons (30 ml) vegetable shortening
(preferably non-hydrogenated), cut into
½-inch pieces, well chilled
2 to 4 tablespoons (30 to 60 ml) ice water
For a Double-Crust Pie (or two single crusts):
3
cups (750 ml) unbleached, all-purpose
flour
½
teaspoon (2 ml) kosher salt
16
tablespoons (240 ml or 2 sticks) unsalted
butter, cut into ½-inch (1.25 cm) pieces,
well chilled
4
tablespoons (60 ml) vegetable shortening
(preferably non-hydrogenated), cut into
½-inch (1.25 cm) pieces, well chilled
5 to 8 tablespoons (75 to 120 ml) ice water
Put flour and salt into the Cuisinart
®
mixing
bowl. Attach the flat mixing paddle and mix to
blend dry ingredients on Speed 2 for 30
seconds. Distribute butter and shortening bits
evenly over flour mixture. Start mixing on
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 (15 ml) 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
recipe), and flatten into a 6-inch disk (2 disks
for larger recipe). Wrap tightly in plastic wrap
and refrigerate for one hour before continuing
to allow the gluten in the flour to rest. The
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.
To bake the pastry blind for a single-crust
filled pie or tart:
Roll out pastry
1
/
8
inch thick to fit pan, crimp
and seal edges. Prick bottom all over with a
fork. Chill for at least 30 minutes. Preheat the
oven to 400°F (204°C). Line pastry with a
sheet of parchment paper and fill with pie
weights, dry rice or beans to the top of the
crust. Bake for 20 minutes, until set. Carefully
remove parchment paper foil and weights,
bake for another 5 to 10 minutes, until 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
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 creamy or custard-
based filling.
Makes one pie crust
8
ounces (230 g) finely crushed cookie
crumbs (gingersnaps, chocolate cookies,
vanilla wafers or graham crackers)
2 to 3 tablespoons (30 to 45 ml) granulated
sugar (to taste, depending on cookies
chosen)
1
/
8
teaspoon (½ ml) kosher salt
6
tablespoons (90 ml or ¾ stick) unsalted
butter, melted
Preheat oven to 350°F (176°C).
Put the crumbs, sugar and salt in the
Cuisinart
®
mixing bowl. Attach the flat mixing
paddle. Mix on Speed 2 to combine, about 30
seconds. While mixing, slowly add melted
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 custard
cup to firmly tamp down the bottom of the
crust. Bake until firm to the touch 8 to 10
minutes.
