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6
Maple Orange Butter
Makes
3
⁄4 cup
8 tablespoons, ½ cup unsalted butter,
room temperature, cut into 8 pieces
2 tablespoons pure maple syrup
(not pancake or sugar syrup)
Zest of 1 orange, finely chopped
Use Speed 3 to beat butter in a mixing
bowl until light and fluffy, about 1 minute.
Add maple syrup and orange zest; beat
on Speed 3 for 1 minute longer until fluffy
and completely combined.
Nutritional information per serving
(1 tablespoon):
Calories 76 (88% from fat) • carb. 2g
pro. 0g • fat 8g • sat. fat 5g • chol. 21mg
sod. 1mg • calc. 6mg • fiber 0g
Double Chocolate Walnut
Brownie Drops
Makes 26
2 ounces unsweetened chocolate,
chopped, melted and cooled to
room temperature
1½ cups unbleached, all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
8 tablespoons (½
cup) unsalted butter,
room temperature, cut into 8 pieces
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1½ teaspoons pure vanilla extract
2
∕
³
cup mini chocolate morsels
2
∕
³
cup chopped walnuts
Powdered sugar for garnish
1. Preheat oven to 350°F. Line two baking
sheets with parchment paper or nonstick
baking liner sheets.
2. Place the flour, baking powder and salt in
a medium bowl; mix on Speed 1 to
combine. Reserve.
3. Place the butter and sugars in a
medium bowl. Mix on Speed 2 to start,
and then increase to Speed 4 until light
and fluffy, about 2 minutes. Add the egg
and vanilla extract, mixing on Speed 2
until combined.
4. Add melted, cooled chocolate; mix on
Speed 1. Add flour mixture, mixing on
Speed 1 until combined, 30 seconds. Add
chocolate morsels and walnuts and mix
on Speed 1 until just folded in.
4. Scoop dough in 1½-tablespoon amounts
onto prepared baking sheets. Bake in the
preheated oven for 10 to 12 minutes. Let
cool in pans for 2 minutes, then transfer
to a wire rack to cool completely. Just
before serving, dust lightly with powdered
sugar if desired.
Nutritional information per brownie drop:
Calories 151 (48% from fat) • carb. 18g
pro. 2g • fat 8g • sat. fat 4g • chol. 18mg
sod. 59mg • calc. 15mg • fiber 1g
Oatmeal Monster Cookies
Makes 5 dozen cookies
2 cups unbleached, all-purpose flour
1½ teaspoons baking soda
1 teaspoon kosher salt
1
1
∕
³
cups unsalted butter, room
temperature, cut into pieces
1
1
∕
³
cups light brown sugar
1
1
∕
³
cups granulated sugar
2 large eggs
1½ teaspoons pure vanilla extract
4 cups quick-cooking oats
2
∕
³
cup chopped pecans
2
∕
³
cup chocolate chips
(semisweet or milk)
2
∕
³
cup crushed toffee bits
or
shredded coconut
2
∕
³
cup candy-coated chocolate
pieces
2
∕
³
cup raisins, dried cranberries or
dried tart cherries
1. Preheat oven to 350°F. Combine flour,
baking soda and salt in a small bowl;
reserve.
2. In a large mixing bowl, cream butter and
sugars on Speed 2 until light and fluffy,
about 1 to 2 minutes. Add eggs and
vanilla extract; beat on Speed 1 until well
blended, about 1 minute.
3. Add flour mixture to creamed mixture in 4
additions; beat on Speed 2 after each
addition until well blended. Add oats in 4
additions; beat on Speed 2 after each
addition until well mixed. Add pecans and
continue beating on Speed 2 until just
blended. Add chocolate chips and next 3
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