Cuisinart SM-35 User Manual - Page 26

the chocolate. Increase to Speed 3 and mix until just fully incorporated. 6. D rop 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. W hen 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. T IP: 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 almonds, dried cherries and carob chips in batches. 4. D rop 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. B ake 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. P reheat oven to 350°F. Line two baking trays with parchment paper. 2. P ut 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. R educe to Speed 2 and add oats in batches. Mix until incorporated and add 1. P reheat 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. C ombine the flour, salt and cinnamon in a small bowl. Reserve. 3. P ut 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. 26