Loading ...
Loading ...
Loading ...
28
1 tablespoon pure vanilla extract
1
1
/
3
cups unbleached, all-purpose flour
(you can substitute a gluten-free,
all-purpose flour blend)
½ teaspoon kosher salt
1 cup semisweet chocolate chips
1.
Put the butter and sugars into the Cuisinart
®
mixing bowl. Attach the flat mixing paddle,
start on Speed 3 and, gradually increasing
to Speed 5, mix until very light and creamy,
about 6 to 8 minutes. Stop to scrape down
sides of bowl as needed.
2.
While mixing on Speed 5, add the milk and
vanilla extract. Scrape again and then add
the flour and salt. Mix on Speed 2; while
mixing, add the chips. Stop to scrape as
needed. Mix until well combined.
3.
Scoop the dough into desired-size pieces.
While the dough can be eaten right away, it
is best eaten chilled.
Variations:
Snickerdoodle:
Add ½ teaspoon ground cinnamon and do not
add the chocolate chips. Scoop into
tablespoon-size balls and roll in cinnamon
sugar.
Oatmeal Cranberry:
Add ½ cup rolled oats and ¼ teaspoon
ground cinnamon with the flour. Substitute
dried cranberries for the chocolate chips.
Nutritional analysis per serving
(1 tablespoon, Chocolate Chip):
Calories 55 (41% from fat) • carb. 8g • pro. 0g • fat 3g
sat. fat 2g • chol. 4mg • sod. 22mg • calc. 2mg • fiber 0g
Nutritional analysis per serving
(1 tablespoon, Snickerdoodle):
Calories 42 (35% from fat) • carb. 6g • pro. 0g • fat 2g
sat. fat 1g • chol. 4mg •sod. 21mg • calc. 1mg • fiber 0g
Nutritional analysis per serving
(1 tablespoon, Cranberry Oat):
Calories 49 (32% from fat) • carb. 8g • pro. 0g • fat 2g
sat. fat 1g • chol. 4mg • sod. 22mg • calc. 1mg • fiber 0g
Pavlova with Mixed Berries
A show-stopping dessert. This gorgeous creation
needs to be eaten the day it is made (and best if that
day is not humid!).
Makes 12 servings
Meringue:
4 large egg whites
Pinch cream of tartar
Pinch kosher salt
1 cup granulated sugar
2 teaspoons cornstarch, sifted
1 teaspoon white vinegar
¼ teaspoon pure vanilla extract
½ teaspoon grated citrus zest
Topping:
3 cups mixed berries
¼ cup granulated sugar
1 recipe Whipped Cream (page 36)
1.
Preheat oven, with the rack in the middle
position, to 350°F. Line a baking pan with
parchment paper (if your baking pan is
rimmed, invert it so you are using the
bottom. This will make transferring the
meringue easier once it has baked).
2.
Prepare the meringue. Put the egg whites,
cream of tartar and salt into the Cuisinart
®
mixing bowl (make sure it is spotlessly
clean). Attach the whisk, start on Speed 1
and very gradually increase to Speed 10.
Whip until whites have formed soft peaks.
While still whipping, gradually add the
granulated sugar. Increase to Speed 12 and
whip until stiff peaks have formed, about 8
minutes. Add the remaining meringue
ingredients and gently mix on Speed 2 to
combine.
3.
Transfer meringue to the parchment-lined
baking pan. Shape into an 8-inch circle and,
using a spatula or knife, scrape the sides
upward (from the bottom of the meringue to
the top) to create smooth edges along the
sides of the meringue and little peaks at the
top.
4.
Transfer to the oven and immediately
reduce temperature to 200°F.
5.
Bake meringue for 1½ hours, until the edges
and top are dry – the color should still be
very pale. After the time has elapsed, turn
Loading ...
Loading ...
Loading ...