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Preheat oven to 350° F. Lightly coat six 1/2-cup muffin/cupcake tins with cooking spray.
Insert metal blade. Place flour, salt and baking powder in work bowl; process 5 seconds.
Remove and reserve.
Pulse/chop chocolate and 1/4 cup sugar 8 times, then process until chopped finely, about 45 sec-
onds. Bring water and butter to boil in small saucepan or in the microwave. With machine running,
pour liquid through feed tube and process 15 seconds, until smooth. Stir together buttermilk, egg
and vanilla extract. With machine running, add to chocolate mixture, 5 seconds. Scrape work bowl.
Add reserved dry ingredients; process until just blended, about 10 seconds. Do not over process.
Divide batter among tins and bake until toothpick inserted in center comes out clean, 20 to 25 min-
utes. Cool in tins for 10 minutes. Gently loosen cupcakes and remove from tin. Transfer to wire
racks to cool completely before frosting. Frost with chocolate frosting if desired.
Nutritional information per cupcake (unfrosted):
Calories 177 (37% from fat) • carb. 26g • pro. 3g • fat 8g • sat. fat 4g • chol. 46mg
• sod. 123mg • calc. 19mg • fiber 1g
Chocolate Frosting
Makes about 3/4 cup
Insert metal blade. Place powdered sugar and cocoa in work bowl. Pulse to sift, 10 times. Add
butter. Process 10 seconds. Combine 2-1/2 tablespoons of the milk with vanilla. With machine
running, add milk mixture in a steady stream. Process until smooth and creamy, adding additional
milk 1 teaspoon at a time until frosting is of spreading consistency.
Nutritional information per serving:
Calories 160 (34% from fat) • carb. 27g • pro. 1g • fat 7g • sat. fat 4g • chol. 17mg
• sod. 6mg • calc. 15mg • fiber 1g
Apple Streusel Pie
For the pastry:
1-1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
3 tablespoons unsalted butter, cut in
1/2-inch pieces, at room temperature
2-3 tablespoons milk
1/2 teaspoon pure vanilla extract
pinch salt
Nutritional information per serving (1 biscuit):
Calories 120 (46% from fat) • carb. 14g • pro. 2g • fat 6g • sat. fat 4g • chol. 16mg
• sod. 155mg • calc. 17mg • fiber 0g
Double Chocolate Brownies with Walnuts
Rich, fudgy and very satisfying, these yummy brownies take just minutes to prepare in
your Cuisinart
®
Food Processor.
Makes 25 brownies, each about 1-1/2 inches square.
Preheat oven to 350° F. Brush an 8-inch square baking pan with some of the melted butter. Fold a
sheet of aluminum foil so that it is 8 inches wide by 15 inches long. Place it in the baking pan so
that the long ends extend over two opposite sides of the pan and fold the excess down the outside
edge. Brush the foil bottom and sides.
Place the unsweetened chocolate and espresso powder in the work bowl of the processor. Using
long pulses, pulse to chop the chocolate, 10 times. With the machine running, add the hot butter
through the feed tube in a steady stream and process until chocolate is melted. Scrape work bowl
and lid. Add sugars to work bowl. Process until smooth, about 10 seconds. Place eggs and vanilla
in a liquid measuring cup with pour spout, stir with a fork to blend. With the machine running, add
the egg mixture in a steady stream, process 10 seconds. Scrape the work bowl. Place the flour,
nuts and chocolate morsels on top of the chocolate mixture. Pulse until just combined, 4 to 6
times. Do not over process. Transfer the mixture to the prepared baking pan. Use a spatula to
smooth the top. Bake in the preheated 350° F oven for about 35 to 40 minutes, until top is some-
what shiny and just beginning to crack. Cool on a rack for 10 minutes, then loosen the foil sides
and use them to lift the brownies out of the pan. Cool completely on a rack before cutting.
Cut into 25 squares.
Nutritional information per serving (1 brownie):
Calories 120 (55% from fat) • carb. 13g • pro. 1g • fat 8g • sat. fat 4g • chol. 28mg
• sod. 7mg • calc. 11mg • fiber 1g
Chocolate Cupcakes
Quick comfort food.
Makes 6 cupcakes.
8 tablespoons unsalted butter, melted
and hot
3 ounces unsweetened chocolate, cut
into 1/2 -inch pieces
1 teaspoon instant espresso powder
1/2 cup granulated sugar
1/2 cup packed dark or light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup all-purpose flour
1/3 cup walnut halves and pieces
1/3 cup milk chocolate morsels
cooking spray
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1 ounce unsweetened chocolate, cut in
1/2-inch pieces
1/2 cup sugar
3 tablespoons water
2 tablespoons unsalted butter
3 tablespoons buttermilk
1/2 teaspoon pure vanilla extract
1 large egg
1-1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick / 4 ounces) cold unsalted
butter, cut in 1/2-inch pieces
2 tablespoons cold vegetable shorten-
ing, cut in 1/2-inch pieces
3-4 tablespoons ice cold water
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