Cuisinart EVOLUTIONX RHM-100, Instruction/Recipe Booklet

13

¼  

 cup finely chopped crystalized 
ginger 

12    tablespoons (1½ sticks) 

unsalted butter, cut into 1-inch 
pieces, room temperature 

¼  

cup molasses 

¾  

cup packed light brown sugar 

¼  

cup granulated sugar 

1  

large egg, room temperature 

1  

teaspoon pure vanilla extract 

¹⁄³   cup turbinado sugar, for rolling 

1 .  Preheat oven to 350°F with racks in the 

lower and upper thirds of the oven . Line 
two baking sheets with parchment paper .

2 .  Put the flour, baking soda, spices, and 

salt into a medium mixing bowl . Mix on 
Speed 1 to fully combine, at least 30 
seconds . Add the chopped ginger and 
mix on Speed 1 to coat; reserve .

3 .  Put the butter and molasses into a large 

mixing bowl . Mix on Speeds 2 to 4 until 
homogenous, about 2 minutes . Scrape 
down the sides of the bowl and then 
add the sugars . Mix on Speed 2 until 
very light, where it seems that much of 
the sugar has dissolved into the butter/
molasses, about 2 minutes . Add the egg, 
mixing on Speed 2, and then the vanilla 
extract . Add the dry ingredients and mix 
on Speed 2 until just combined .

4 .  Scoop the dough into evenly sized, golf-

ball rounds . Roll in the turbinado sugar 
and then place the sugared dough on 
a parchment-lined tray or baking sheet . 
Gently press each round down with the 
bottom of a clean glass .

5 .  Bake in the preheated oven until just set at 

the edges, about 12 to 15 minutes . Allow 
pans to cool before baking remaining 
dough .

Nutritional information per cookie 

Calories 96 (23% from fat) • carb. 18g 

• pro. 1g • fat 2g • sat. fat 2g • chol. 12mg 

• sod. 99mg • calc. 10mg • fiber 0g

No-Bake Keto Bites

Packed full of good-for-you fat and 

protein, just one of these bites will fill 

you up and keep you energized.

Makes 16 bites 

½  

cup almond butter 

2  

tablespoons coconut oil 

2  

tablespoons chia seeds 

1  

 cup shredded, unsweetened 

coconut 

1  

tablespoon cocoa powder 

1  

teaspoon pure vanilla extract 

2  

 teaspoons granulated monk 

fruit sweetener or ½ teaspoon 

granulated stevia 

¼  

teaspoon kosher salt 

½  

teaspoon ground cinnamon 

1 .  Put all of the ingredients into a large 

mixing bowl . Mix on Speeds 1 to 3 until 

completely incorporated, about 1 minute . 

2 .  Scoop the dough into desired-size 

pieces and form into balls (gloves are 
recommended) . Chill in the refrigerator for 
a minimum of 30 minutes, or in the freezer 
for 10 minutes before enjoying .

Nutritional information per bite:

Calories 148 (58% from fat) • carb. 6g 

• pro. 3g • fat 10g • sat. fat 5g • chol. 0mg 

• sod. 39mg • calc. 47mg • fiber 2g

Edible Cookie Dough  

(with variations)

Eat that dough guilt free (well, egg free!) 

with one of our edible cookie dough 

recipes. There are gluten-free options, 

as well as a kid-favorite snickerdoodle. 

Eat by the scoop, or even crumble  

into vanilla ice cream; there are  

so many possibilities.

Makes 3½ cups

8  

 tablespoons (1 stick) unsalted 

butter, cut into 4 pieces, room 

temperature 

2

⁄³  

cup packed light brown sugar 

¹⁄³   cup granulated sugar 

2  

 tablespoons milk (any fat variety or 

nondairy alternative) 

1  

tablespoon pure vanilla extract 

1¹⁄³    cups unbleached, all-purpose flour 

(you can substitute a gluten-free, 

all-purpose flour blend) 

½  

teaspoon kosher salt 

1  

cup semisweet chocolate chips