Buckwheat Chocolate Chip Cookies; Ginger Cookies - Cuisinart EVOLUTIONX RHM-100 Instruction/Recipe Booklet

½ cup mascarpone cheese or
crème fraîche, room temperature
Optional Toppings:
Sour Cream
Sliced Chives
Crumbled Bacon
Chopped Tomatoes
Finely Chopped Jalapeños
Shredded Cheese
Steamed, Chopped Broccoli
Toasted, Flavored Breadcrumbs
1 . Put the potatoes in a medium to large
stockpot; add cold water to cover
potatoes by 2 inches . Set over medium-
high heat to bring to a boil, and then
reduce to simmer until the potatoes are
very soft .
2 . Drain the potatoes and return to the pot .
Mix on Speeds 1 to 2 to mash as desired,
about 30 seconds . Add the remaining
ingredients and mix on Speed 2 until fully
incorporated .
3 . Taste and adjust seasoning according to
preference . Serve with desired toppings .
Nutritional information per serving (½ cup):
Calories 117 (38% from fat) • carb. 16g
• pro. 2g • fat 5g • sat. fat 3g • chol. 16mg
• sod. 159mg • calc. 35mg • fiber 2g
Buckwheat Chocolate
Chunk Cookies
The nuttiness of the buckwheat
is a perfect match for chunks of
bittersweet chocolate.
Makes about 4 dozen cookies
1½ cups unbleached, all-purpose flour
¾ cup buckwheat flour (or may
substitute whole-wheat flour)
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon espresso powder
16 tablespoons (2 sticks) unsalted
butter, cut into 1-inch pieces, room
temperature
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
1½ teaspoons pure vanilla extract
2 cups chopped bittersweet
chocolate
Flaked sea salt, for sprinkling
1 . Put the flours, baking soda, salt, and
espresso powder into a medium mixing
bowl . Mix on Speed 1 for about 30
seconds, or until fully combined; reserve .
2 . Put the butter into a large mixing bowl .
Mix, starting at Speed 1 and increasing
to Speed 3, until light and creamy . Add
the sugars and mix on Speeds 2 to 4
until very light, scraping down the sides
of the bowl as necessary, where it seems
that much of the sugar has dissolved
into the butter, about 2 minutes . Add the
eggs, one at a time, mixing on Speed 2,
and then the vanilla extract . Add the dry
ingredients and mix on Speed 2 until just
combined, and then add the chopped
chocolate and mix on Speeds 2 to 3 until
evenly incorporated .
12
3 . Scoop the dough into even, golf ball-sized
rounds and place on a parchment-lined
tray or baking sheet . Wrap well and allow
to chill for a minimum of 1 hour, or up to
overnight .
4 . Preheat oven to 350°F with racks in the
lower and upper thirds of the oven . Line
two baking sheets with parchment paper .
5 . Once the oven has preheated, place the
chilled dough onto the baking sheets and
bake until just browned and set at the
edges, about 15 minutes . Remove and
immediately sprinkle baked cookies with
a pinch of flaked sea salt . Allow pans to
cool prior to baking remaining dough .
Nutritional information per cookie:
Calories 137 (48% from fat) • carb. 17g
• pro. 2g • fat 8g • sat. fat 4g • chol. 18mg
• sod. 78mg • calc. 3mg • fiber 1g

Ginger Cookies

Not your ordinary ginger cookie. We
up the zing with chopped, crystalized
ginger in these chewy and spicy treats.
Makes about 2½ dozen cookies
2¼ cups unbleached, all-purpose
flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¾ teaspoon kosher salt