Cuisinart SM-50 Recipe - Page 16

bowl as necessary. End with the final third of the dry. Chill dough for at least one hour. When ready to bake, preheat oven to 350°F. Line two baking sheets with parchment paper; reserve. Using a small cookie scoop (1½ tablespoons or a #40 ice cream scoop), measure the chilled dough and place on a cookie sheet, leaving about 2 inches between each cookie. Bake until edges of the cookies are lightly golden, about 10 to 15 minutes. While cookies are baking, make the icings. Put the sifted confectioners' sugar, 2 tablespoons of the corn syrup, vanilla extract and ¼ cup water in the bowl of the Cuisinart® mixer. Attach the chef's whisk. Begin mixing by slowly increasing to Speed 5 until ingredients are smooth and incorporated. Using a small offset spatula, ice half of each cooled cookie. 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 speed to 6 and mix until completely broken up, about 1 minute. Add chia seeds and mix until incorporated, about 30 seconds. Add the almond butter and vanilla extract and mix until incorporated, about 30 seconds Decrease speed to 2 and add oats in batches. Mix until incorporated and add almonds, dried cherries and carob chips in batches. Using a small cookie scoop (1½ inches or a #40 ice cream scoop), drop batter onto lined baking trays. Gently press down with a fork to flatten, re-forming if they break apart. Bake until golden and slightly firm, 12 minutes. Remove from oven and cool in pan; transfer to a wire rack to cool completely. Add cooled chocolate, 1 tablespoon of corn syrup and 1 tablespoon of water to remaining icing. Mix at Speed 5. If necessary, add additional water 1 tablespoon at a time until smooth and glossy. Spread chocolate icing on the other half of each cookie. 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 Fudge Brownies Allow cookies to set before serving. Nutritional analysis per cookie: Calories 157 (28% from fat) • carb. 27g • pro. 2g • fat 5g • sat. fat 3g • chol. 20mg • sod. 105mg • calc. 12mg • 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 banana, broken into 1-inch pieces 2 tablespoons chia seeds /1 3 cup almond butter 1 teaspoon pure vanilla extract 2 cups rolled oats ½ cup chopped almonds ½ cup tart dried cherries ½ cup carob chips Preheat oven to 350°F. Line two baking trays with parchment paper; reserve. These rich, fudgy brownies are for true chocolate lovers. Makes 24 brownies Nonstick cooking spray 16 tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces 6 ounces unsweetened chocolate, chopped 2 ounces bittersweet chocolate, chopped 1 tablespoon cocoa powder 4 large eggs 1 large egg yolk 2 cups granulated sugar 1 cup packed light brown sugar 2 teaspoons instant espresso powder 2 teaspoons pure vanilla extract ¾ cup unbleached, all-purpose flour ¼ cup cake flour, not self-rising 1 teaspoon kosher salt ¾ cup bittersweet chocolate chips Preheat oven to 375°F. 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. 27