Cuisinart EVOLUTIONX CORDLESS RHM-100C Operational manual

CORDLESS/
RECHARGEABLE
HAND MIXER
INSTRUCTION +
RECIPE BOOKLET
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
CORDLESS
EVOLUTIONX
TM
rhm-10 0 c

2
CONTENTS
Important Safeguards ........... 2
Features and Components ....... 4
Before You Begin ............... 5
Charging Your
Hand Mixer/Battery Life...........5
Use, Care and Maintenance ...... 5
Quick Reference Guide .......... 6
Recipes ...................... 7
Warranty......................20
IMPORTANT
SAFEGUARDS
When using an electrical appliance,
especially when children are present,
basic safety precautions should always
be taken, including the following:
WARNING: Read all safety warnings
and instructions. Failure to follow the
warnings and instructions may result in
electric shock, fire and/or serious injury.
1. READ ALL INSTRUCTIONS.
2. To protect against electric shock, do
not put the motor body of this
EvolutionX™ Cordless Rechargeable
Hand Mixer in water or other liquids.
The beaters of this appliance have been
designed for submersion in water or
other liquids. Never submerge any other
portion of this unit. If the hand mixer
falls into liquid, remove immediately.
Carefully remove, clean and dry unit
thoroughly before continuing.
3. This appliance should not be used by
children. To avoid possible accidental
injury, close supervision is necessary
when any appliance is used by or near
children or individuals with certain
disabilities.
4. Do not operate in the presence of
explosive and/or flammable fumes.
5. To avoid the possibility of personal
injury, always unplug the unit from the
USB cable before attaching or removing
beaters for cleaning or any other
purpose.
6. Illuminated lights indicate unit is ready
to operate. Avoid any contact with
beaters or movable parts.
7. Once hand mixer is unlocked and/or
powered on, avoid any contact with
beaters or movable parts.
8. Avoid contact with moving parts. Keep
hands, hair, clothing, as well as spatulas
and other utensils away from
attachments and mixing container
during operation to reduce risk of injury
to persons, and/or damage to the
appliance. A spatula may be used, but
must be used only when the unit is not
operating.
9. Remove beaters from the mixer before
washing.
10. The USB power adapter and USB cable
should be plugged into an electrical
outlet away from sink or hot surface.
11. Do not use an extension cord. Plug
USB power adapter directly into an
electrical outlet.
12. Do not attempt to use this USB power
adapter and USB cable with any other
product.
13. Do not charge batteries with charger
plugged into an outdoor outlet.
14. Do not operate any appliance with a
damaged cord or plug, or after the
appliance has malfunctioned or has
been dropped or damaged in any way,
or is not operating properly. Return the
appliance to the nearest Cuisinart
Repair Center for examination, repair,
or mechanical or electrical adjustment.
15. The use of attachments or accessories
not recommended by Cuisinart may
cause fire, electric shock or risk of
injury.
16. Make sure the appliance is off and the
motor/blade/attachment has stopped
completely before putting on or taking
off attachments, and before cleaning.
17. This appliance is intended for
household use only and is not for
commercial or outdoor use.
18. Do not use this hand mixer for other
than its intended use of preparing
foods.
19.
To reduce the risk of fire or electric
shock, do not operate any heating
appliance beneath or near the mounted
charging handle unit.

3
20. Do not mount or store unit over or near
a portion of a heating or cooking
appliance, or a sink or washbasin.
21. Unplug the USB power adapter from
the outlet before attempting any routine
cleaning of the charger.
22. Do not operate a damaged USB power
adapter. Replace damaged USB power
adapter immediately.
23. Do not incinerate the hand mixer, even
if it is severely damaged. The batteries
can explode in a fire.
24.
This product contains lithium ion
batteries which must be recycled at the
end of the life of the hand mixer and
disposed of properly. Do not incinerate
or compost batteries, as they will
explode at high temperature.
25. Leaks from battery cells can occur
under extreme conditions. If the liquid
gets on the skin, (1) wash quickly with
soap and water or (2) neutralize with
mild acid such as lemon juice or
vinegar. If the liquid gets into eyes, flush
them immediately with clean water for a
minimum of 10 minutes. Seek medical
attention.
26. Recharge only with the USB power
adapter specified by the manufacturer.
A USB power adapter that is suitable
for one type of battery pack may create
a risk of fire when used with another
battery pack. The USB charger must be
listed class 2 power supply, or certified
ITE power supply, rated output 5V 2A
MAX. DO NOT USE UNAPPROVRED
SOURCES.
27.
Use appliances only with specifically
designated battery packs. Use of any
other battery packs may create a risk of
injury and fire.
28. Under abusive conditions, liquid may
be ejected from the battery. Avoid
contact with such liquid. If contact
accidentally occurs, flush with water. If
liquid contacts eyes, seek medical help.
Liquid ejected from the battery may
cause irritation or burns.
29. Do not use a battery pack or appliance
that is damaged or modified. Damaged
or modified batteries may exhibit
unpredictable behavior resulting in fire,
explosion or risk of injury.
30. Do not expose a battery pack or
appliance to fire or excessive heat.
Exposure to fire or temperatures above
265°F/130°C may cause an explosion.
31. Have servicing performed by a qualified
repair person using only identical
replacement parts. This will ensure that
the safety of the product is maintained.
32. Recommended ambient charging
temperature: 50°F−104°F (10°C− 40°C).
33. Recommended storage temperature:
50°F−104°F (10°C−40°C).
34. Use only the USB cable supplied with
this product or recommended by
cuisinart.
35. Any other servicing should be
performed by an authorized service
representative.
36. Do not operate your appliance in
an appliance garage or under a wall
cabinet. When storing in an appliance
garage, always unplug the unit from
the electrical outlet. Not doing so could
create a risk of fire, especially if the
appliance touches the walls of the
garage or the door touches the unit
as it closes.
37. DO NOT USE OUTDOORS.
38. Do not let USB cable hang over edge
of table or counter.
SAVE THESE
INSTRUCTIONS
FOR
HOUSEHOLD
USE ONLY

4
FEATURES
AND COMPONENTS
7.4 Volt Battery
Powerful enough to easily cut through
cookie dough.
Maximum Comfort
Balanced to do more work for you.
The shape of the mixer allows maximum
possible power and balance. Stress-free
grip provides unparalleled comfort and
control, even during extended mixing.
Easy To Clean
With a smooth, sealed base, the mixer
wipes clean instantly.
1. Power ON Button
Press the power button to power up
the mixer.
2. Blue LED Power Indicator Lights
1st LED light flashing – battery <40%
1st LED solid & 2nd LED flashing –
battery capacity at 40%~70%
1st & 2nd LED solid & 3rd LED flashing –
battery capacity at 70%~95%
3 LED solid – battery capacity > 95%.
3. USB Cable Port
Located on the back of the hand
mixer.
4. Charger/Power Adapter & USB Cords
5. Speed Control
Provides fingertip control
for all 5 speeds.
6. Textured-Grip Handle
For maximum comfort.
7. Heel Rest
Allows mixer to rest upright
on countertop.
8. Easy-Clean Beaters
Two strong beaters for easy aerating,
mixing, and whipping. Designed with
no center post to prevent ingredients
from clogging up beaters. Beaters
are easy to clean and dishwasher
safe. Each beater has a specific
power port on the bottom of the
housing.
9. BPA Free
All materials that come in
contact with food are BPA free.
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5
BEFORE YOU BEGIN
Before using the EvolutionX™ Cordless
Rechargeable Hand Mixer for the first
time, we recommend that you wipe the
unit with a clean, damp cloth to remove
any dirt or dust. Dry it thoroughly with a
soft, absorbent cloth. Handle carefully.
Read all instructions completely for
detailed operating procedures. The
batteries in your EvolutionX™ Cordless
Rechargeable Hand Mixer have not been
fully charged. Before the first use of this
appliance, the batteries must be charged
until the 3 blue LED lights are illuminated.
See Charging and Battery Life below.
CHARGING
YOUR HAND MIXER/
BATTERY LIFE
HAND MIXER/BATTERY LIFE
The batteries in your EvolutionX™
Cordless Rechargeable Hand Mixer
have not been fully charged. Before the
first use of this appliance, the batteries
must be charged until all 3 blue battery
indicator lights illuminate. With a full
charge, your hand mixer will run for
approximately 20 minutes, depending
on load. Your hand mixer will be fully
charged in approximately 2 hours.
HOW TO READ
THE BATTERY LIFE INDICATOR
• When Battery Life Indicator/LED Light
Bar displays 3 solid blue power lights,
battery capacity is 95%.
(NOTE: 95% charged for a lithium ion
battery is considered fully charged.)
• When 1st and 2nd lights are solid and
3rd light is flashing, battery capacity
is 70%-95%.
• When 1st light is solid and 2nd light
is flashing, battery capacity is 40%-
70%.
• When 1st light is flashing and others
are off, battery capacity <40%.
QUICK-CHARGE FEATURE
Your Cordless Rechargeable Hand Mixer
is equipped with a quick-charge feature.
If your power handle runs out of power,
you can “quick charge” your unit:
• Charge for 15 minutes to get
25 seconds of runtime.
• Charge for 30 minutes to get 1
minute and 45 seconds of runtime.
• Charge for 60 minutes to get
5 minutes and 45 seconds
of runtime.
• Charge for 2 hours for 20 minutes
of runtime (full charge).
NOTE: Do not leave your hand mixer
uncharged for an extended period of
time, as it will affect the life of the
rechargeable battery.
USE, CARE AND
MAINTENANCE
Inserting Beaters
1. With the mixer turned OFF, insert
beater with collar into the larger
hole. Push beater in until it clicks
into place. Insert the beater without
collar into the smaller hole. Push
beater in until it clicks into place.
Turning Mixer On
and Changing Speeds
1. To turn the hand mixer on, simply
press the power button
2 Press the speed control to raise your
speed from 1 through 5.
Collar
Larger
Hole

6
Removing and Cleaning Beaters
1. Before cleaning the EvolutionX™
Cordless Rechargeable Hand Mixer,
press the power button to ensure
the unit is off. Remove beaters from
the mixer. Wash the beaters after
each use in hot, soapy water or in
a dishwasher.
2. NEVER PUT THE MOTOR
HOUSING IN WATER OR OTHER
LIQUIDS TO CLEAN. Wipe with a
damp cloth or sponge. Do not use
abrasive cleansers, which could
scratch the surface.
NOTE: DO NOT USE THE
CUISINART®HAND MIXER ON
NONSTICK COOKWARE.
Maintenance
Any other servicing should be performed
by an authorized service representative.
QUICK REFERENCE GUIDE
MIXING TECHNIQUES
The hand mixer should always be set on
the lowest speed when you start mixing.
Speed 1
• Start mixing most ingredients
together
• Combine dry ingredients
• Start whipping cream
• Start whipping egg whites
Speed 2
• Start creaming butter and sugar
• Add flour to batters, or liquids to
dry ingredients
• Mash potatoes/squash
• Mix heavy cookie doughs
• Add nuts, chips, and dried fruit to
doughs and batters
• Add eggs to batters/doughs
• Mix pudding ingredients
• Cut cold butter into dry ingredients
(for pie doughs, biscuits, and
pastries)
Speed 3
• Complete beating cake mixes
and batters
• Complete mixing frostings
• Whip potatoes/squash
• Beat whole eggs/yolks
Speed 4
• Cream butter and sugar until
light and fluffy
• Whip egg whites
Speed 5
• Whip butter or cream cheese to
light and fluffy consistency for
dips and spreads
• Complete whipping cream
• Complete whipping egg whites/
meringues

7
RECIPES
Mixing Tips
• Always read entire recipe and measure
all ingredients before beginning the
mixing process.
• For best results, do not measure flour
directly from the bag. Pour into a
container or bowl, scoop out the flour
and level with the back of a knife or
spatula. For flour stored in a container,
stir before measuring.
• Eggs, butter or cream cheese combine
more thoroughly at room temperature.
• Remove butter for recipe first and cut
into ½-inch pieces, then measure out
remaining ingredients for recipe. This
will hasten the warming process. Do
not warm butter in a microwave unless
instructed to do so. Microwaving can
melt butter; melted butter will change
the final product.
• The best cheesecakes are made when the
eggs and cream cheese are at a similar
room temperature. While the EvolutionX™
Cordless Rechargeable Hand Mixer can
easily mix cold cream cheese, the trick is
not to add too much air, which can cause
cracking.
• For best results, use heavy cream cold
from the refrigerator, for whipped cream.
• To separate eggs for any recipe, break
one at a time into a small bowl, gently
remove yolk, then transfer egg white to
spotlessly clean mixing bowl. If a yolk
breaks into the egg whites, reserve that
egg for another use. Just a drop of egg
yolk will prevent the whites from whipping
properly.
• To achieve the highest volume when
whipping egg whites, the mixing bowl and
beaters must be spotlessly clean and free
of any fat, oil, etc. (Plastic bowls are not
recommended for whipping egg whites.)
The presence of any trace of fat or oil will
prevent the egg whites from increasing
in volume. Wash bowl and attachments
thoroughly before beginning again.
Breakfast:
Crêpes with Chocolate-Hazelnut Spread
and Bananas...................................................8
Lemon Ginger Scones....................................8
Blueberry Muffins ...........................................9
Pumpkin Spice Muffins ..................................9
Gluten-Free Banana Muffins........................10
Lemon Pound Cake .....................................10
Savories:
Spinach Artichoke Dip..................................11
Creamy Mashed Potatoes............................12
Sweets:
Buckwheat Chocolate Chip Cookies...........12
Ginger Cookies.............................................13
No-Bake Keto Bites ......................................13
Edible Cookie Dough (with variations).........14
Blonde Brownies (Blondies) .........................14
Bittersweet Espresso Brownies ...................15
Deep Chocolate Layer Cake ........................16
Cream Cheese Frosting................................16
Gluten-Free (and Vegan!)
Golden Cupcakes.........................................17
Dairy-Free Vanilla Frosting ...........................17
Sour Cream Cheesecake .............................17
Classic Whipped Cream...............................18

8
Crêpes with Chocolate-Hazelnut
Spread and Bananas
A sweet-tooth breakfast, or a fun
dessert, the crêpes can also be filled
with savoury items, such as scrambled
eggs and vegetables.
Makes about 18 filled crêpes
¼ cup (60 ml) unsalted butter,
cut into tablespoons (15 ml)
1 cup (250 ml) reduced-fat milk,
room temperature
¾ cup (175 ml) unbleached,
all-purpose flour
½ teaspoon (2.5 ml) kosher salt
1 tablespoon (15 ml) granulated sugar
3 large eggs, room temperature
1 teaspoon (5 ml) pure vanilla extract
1 teaspoon (5 ml) unsalted butter,
room temperature
Filling:
½ cup (125 ml) chocolate-hazelnut
spread, room temperature
2 to 3 bananas, thinly sliced
Confectioners’ sugar, for serving
1. Prepare the crêpes: Put the butter with
the milk in a small saucepan over low
heat. When the butter is melted, remove
from heat and cool slightly.
2. While the butter/milk is heating, put the
flour, salt, and sugar in a medium bowl.
Mix on Speed 1 to combine, about
30 seconds. Add the eggs and vanilla
extract and mix on Speeds 2 to 3 until
the mixture resembles a thick and sticky
batter. While mixing on Speed 2, mix
in the milk and butter mixture until the
batter is smooth, increasing to Speed 3
once all of the liquid has been added.
Rest the batter in the refrigerator for
a minimum of 30 minutes, or up to
overnight.
3. Cook the crêpes: Mix the crêpe batter
briefly on Speeds 2 to 3 to remove any
lumps that may have formed. If lumps
remain, pour through a fine strainer. Set
an 8- to 10-inch crêpe pan or nonstick
skillet over medium/medium-high heat.
Once pan is hot, add the 1 teaspoon
(5 ml) of butter. Tilt pan to evenly
distribute the butter; let pan rest on
heat for an additional 30 seconds. Add
a small amount of batter, a scant ¼ cup
(60 ml), and with the pan in hand, quickly
and evenly rotate it so the crêpe batter
thinly coats the entire bottom surface.
Allow to cook until set, about 2 minutes
(traditionally the crêpe should not brown).
Flip and cook on the second side for
no more than 30 seconds. Remove and
repeat with remaining batter.
4. To serve, place one crêpe on a clean
surface. Put a thin layer of the chocolate-
hazelnut spread on half of the crêpe and
then top with the sliced banana. Fold in
half, and then half again and serve. Dust
with the confectioners’ sugar. Repeat
with remaining crêpes.
Nutritional information per crêpe:
Calories 264 (35% from fat) • carb. 40g
pro. 5g • fat 9g • sat. fat 6g • chol. 47g
sod. 440g • calc. 99mg • fiber 1g
Lemon Ginger Scones
Not too sweet, these scones are
a perfect match for a steamy
cup of tea in the morning.
Makes 8 scones
2½ cups (625 ml) cake flour, plus more
for shaping
2 tablespoons (30 ml) granulated
sugar
1½ teaspoons (7.5 ml) baking powder
¼ teaspoon (1 ml) baking soda
1 teaspoon kosher salt
Grated zest of 1 lemon
(about 1 tablespoon [15 ml])
1 cup (250 ml) buttermilk
1 large egg
6 tablespoons (90 ml) unsalted
butter, cut into ½-inch (1.25 cm)
cubes, room temperature (for
about 5 to 10 minutes, be sure
the butter is not too soft)
¼ cup (60 ml) chopped, candied
ginger
Egg wash (1 large egg plus
1 teaspoon [5 ml] water,
whisked well)
Turbinado sugar, for sprinkling

9
1. Put the flour, sugar, baking powder,
baking soda, salt, and zest in a large
mixing bowl. Mix the dry ingredients
on Speed 1 to fully combine. Reserve.
2. Put the buttermilk and egg in a small
bowl. Mix on Speed 1 to combine. Add
the butter to the dry ingredients and mix
on Speeds 2 to 3, until mixture is shaggy.
With the mixer on Speed 2, slowly add
the liquid ingredients, and then the
ginger, until just combined; do not
over-mix.
3. Pour the mixture onto a clean counter/
large cutting board lightly dusted with
cake flour. Form the dough into a
10-inch (25 cm) cylinder. Using a sharp
knife, cut into 8 even rounds. Place on
a parchment-lined baking sheet. Cover
lightly and transfer to a refrigerator to
chill for a minimum of 1 hour, or up to
overnight.
4. Once chilled, preheat oven to 400°F
(200°C) with the rack in the middle
position. Brush each scone with egg
wash and sprinkle with the turbinado
sugar.
5. Bake in preheated oven for about 25 to
30 minutes, or until golden brown. Allow
to cool before serving.
Nutritional information per scone:
Calories 264 (35% from fat) • carb. 40g
• pro. 5g • fat 9g • sat. fat 6g • chol. 47g
• sod. 440g • calc. 99mg • fiber 1g
Blueberry Muffins
Everyone has a favourite muffin, and this
is quickly becoming ours. The orange
zest should not be overlooked –
it pairs so perfectly with the bright
blueberry flavour.
Makes 12 muffins
Nonstick cooking spray
2 cups (500 ml) unbleached,
all-purpose flour
¹⁄³cup (75 ml) granulated sugar
¹⁄³cup (75 ml) packed light brown
sugar
1 teaspoon (5 ml) baking powder
¼ teaspoon (1 ml) baking soda
½ teaspoon (2.5 ml) kosher salt
½ teaspoon (2.5 ml) ground
cinnamon
½ teaspoon (2.5 ml) grated orange
zest
¾ cup (175 ml) buttermilk, room
temperature
½ cup (125 ml) vegetable oil
1 large egg, room temperature
1 teaspoon (5 ml) pure vanilla
extract
1 cup (250 ml) fresh or frozen,
thawed, blueberries
½ teaspoon (2.5 ml) turbinado sugar
1. Preheat oven to 400°F (200°C) with the
rack in the middle position. Lightly coat
a regular 12-cup muffin pan with nonstick
cooking spray; reserve.
2. Put the flour, sugars, baking powder and
soda, salt, cinnamon, and zest in a large
mixing bowl. Using Speed 1, mix until well
combined, about 40 seconds. Reserve.
3. In a small bowl, mix the buttermilk,
oil, egg, and vanilla extract using
Speed 2. Still using Speed 2, gradually
add the liquid ingredients to the bowl
of dry ingredients. Once almost fully
mixed in, add the blueberries and gently
mix until just combined. Spoon evenly
into prepared muffin cups. Sprinkle the
turbinado sugar on the top of each muffin.
4. Bake in the preheated oven for about
18 to 20 minutes, or until a cake tester
comes out clean.
Nutritional information per muffin:
Calories 209 (41% from fat) • carb. 28g
• pro. 3g • fat 10g • sat. fat 1g • chol. 16g
• sod. 178g • calc. 45mg • fiber 1g
Pumpkin Spice Muffins
An obvious choice for the fall months,
the warm spices and toasted nuts
complement the pumpkin in these moist
and tasty muffins.
Makes 12 muffins
Nonstick cooking spray
2 cups (500 ml) unbleached,
all-purpose flour
½ teaspoon (2.5 ml) kosher salt
1 teaspoon (5 ml) baking powder
¼ teaspoon (1 ml) baking soda
½ teaspoon (2.5 ml) ground cinnamon

10
¼ teaspoon (1 ml) ground nutmeg
¼ teaspoon (1 ml) ground allspice
½ cup (125 ml) vegetable oil
1½ cups (375 ml) granulated sugar
¼ cup (60 ml) packed light brown
sugar
1 cup (250 ml) pumpkin purée
1 teaspoon (5 ml) pure vanilla
extract
2 large eggs, room temperature
½ cup (125 ml) toasted, chopped
walnuts
1. Preheat oven to 375°F (190°C) with the
rack in the middle position. Lightly coat
a regular 12-cup muffin pan with nonstick
cooking spray; reserve.
2. Put the flour, salt, baking powder and
soda, cinnamon, nutmeg, and allspice in
a medium mixing bowl. Mix on Speed 1
until well combined, about 40 seconds.
Reserve.
3. In a large bowl, mix the oil, sugars,
pumpkin, and vanilla extract using Speeds
2 to 3. Gradually add the eggs, using
Speed 1, until well incorporated.
4. While mixing on Speed 2, gradually
add the dry ingredients to the sugar/
oil/pumpkin mixture. Once almost fully
mixed in, add the walnuts and gently mix
until just combined. Spoon evenly into
prepared muffin cups.
5. Bake in the preheated oven for about
18 to 20 minutes, or until a cake tester
comes out clean.
Nutritional information per muffin:
Calories 342 (34% from fat) • carb. 54g
• pro. 5g • fat 13g • sat. fat 2g • chol. 31g
• sod. 197g • calc. 13mg • fiber 2g
Gluten-Free Banana Muffins
The all-purpose, gluten-free flour mixes
make gluten-free baking easy and
convenient. There are a number
of different brands on the market
to choose from, so taste a few and
find your favourite.
Makes 12 muffins
Nonstick cooking spray
2 cups (500 ml) gluten-free,
all-purpose flour
½ cup (125 ml) rolled oats,
not quick cooking
¹⁄³cup (75 ml) granulated sugar
¹⁄³cup (75 ml) packed light brown
sugar
1½ teaspoons (7.5 ml) baking powder
¼ teaspoon (1 ml) baking soda
½ teaspoon (2.5 ml) kosher salt
½ teaspoon (2.5 ml) xanthan gum
(optional – only if flour blend does
not have it in list of ingredients)
½ teaspoon (2.5 ml) ground
cinnamon
½ cup (125 ml) vegetable oil
2 large eggs, room temperature
½ teaspoon (125 ml) pure vanilla
extract
1½ cups (375 ml) mashed, very
ripe bananas (about 3 medium
bananas)
1. Preheat oven to 375°F (190°C) with the
rack in the middle position. Lightly coat
a regular 12-cup muffin pan with nonstick
cooking spray; reserve.
2. Put the flour, oats, both sugars, baking
powder and soda, salt, xanthan gum (if
using), and cinnamon into a mixing bowl.
Mix on Speed 1 until fully combined,
about 30 seconds.
3. In a separate, large mixing bowl, mix the
remaining ingredients on Speeds 2 to 3
until smooth and creamy, about 1 to
2 minutes. Add the dry ingredients and
mix on Speed 2 until fully combined.
4. Spoon evenly into prepared muffin cups.
Bake in the preheated oven for about
16 to 18 minutes, or until a cake tester
comes out clean.
Nutritional information per muffin:
Calories 248 (38% from fat) • carb. 37g
• pro. 3g • fat 11g • sat. fat 1g • chol. 31g
• sod. 223g • calc. 92mg • fiber 3g
Lemon Pound Cake
A traditional, moist pound cake
with a lemon twist.
Makes one 9-inch (23 cm) loaf cake,
16 servings

11
Cake:
Unsalted butter, softened,
or nonstick cooking spray
2 cups (500 ml) unbleached,
all-purpose flour
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) kosher salt
14 tablespoons (210 ml) unsalted
butter, cut into 1-inch (2.5 cm)
pieces, room temperature
1¹⁄ ³cups (325 ml) granulated sugar
3 tablespoons (45 ml) grated
lemon zest
¼ cup (60 ml) vegetable oil
4 teaspoons (20 ml) fresh lemon
juice
2 large eggs, room temperature
1 large egg yolk, room temperature
²⁄³cup (150 ml) sour cream,
room temperature
Icing:
1 cup (250 ml) confectioners’ sugar,
sifted
3 tablespoons (45 ml) heavy cream
2 tablespoons (30 ml) fresh lemon
juice
Pinch fine sea salt
1. Preheat oven to 350°F (180°C) with the
rack in the lower third position. Lightly
coat a 9 x 5 x 3-inch (23 x 13 x 6 cm)
loaf pan with softened butter or nonstick
cooking spray; reserve.
2. Put the flour, baking powder, and salt
together in a small mixing bowl. Mix
on Speed 1 until well sifted, about
30 seconds. Reserve.
3. Put the butter into a large mixing bowl and
using Speeds 2 to 4, cream butter until
softened. Add the sugar and lemon zest.
Mix well, using Speeds 2 to 5, until very
light in colour, about 2 minutes.
4. Combine the oil, lemon juice, eggs, yolk,
and sour cream in a small bowl. Mix on
Speed 1 to combine.
5. While mixing on Speeds 1 to 2, gradually
add one-third of the dry ingredients to the
butter/sugar mixture, and then half of the
wet ingredients, alternating until all of the
ingredients are added and well mixed.
6. Transfer the batter to the prepared loaf
pan and then place in the preheated oven.
Bake until cake is set in the middle and a
cake tester comes out clean, about 1 hour
and 10 minutes.
7. Allow cake to cool in pan on a cooling
rack for about 10 to 15 minutes, and then
remove from the pan and immediately
wrap in plastic wrap while cooling a
bit further.
8. While the cake is cooling, prepare the
lemon icing. Put all of the icing ingredients
into a small to medium mixing bowl and,
using Speeds 1 to 3, mix until completely
smooth, adding more sifted sugar or
cream to achieve desired consistency.
9. Once the cake is mostly cool, place it on
the cooling rack atop a baking pan (or foil
or parchment, something that will catch
excess icing). Drizzle or spread over cake
as desired. Allow icing to set and cake
to cool completely before cutting and
serving.
Nutritional information per serving:
Calories 275 (44% from fat) • carb. 36g • pro. 3g
fat 14g • sat. fat 8g • chol. 71mg • sod. 164mg
calc. 13mg • fiber 2g
Spinach Artichoke Dip
A bit of a twist on the standard spinach
artichoke dip, for the more grown-up
palate. The combination of Gruyère
and Parmesan gives the dip a pleasant
nuttiness. No special pan required –
we found that using a pie plate was the
best and quickest way to warm this dish.
Makes 2 cups (500 ml)
Olive oil or nonstick cooking spray
12 ounces (340 g) cream cheese,
room temperature and cut into
1-inch (2.5 cm) pieces
2 ounces (57 g) Gruyère cheese,
finely grated
1 ounce (28 g) Parmesan cheese,
finely grated
1 garlic clove, finely chopped
½ small shallot, finely chopped
8 ounces (227 g) frozen, chopped
spinach, thawed and drained well
1 can (15 ounces) quartered
artichoke hearts, drained
2 tablespoons (30 ml) heavy cream
½ teaspoon (2.5 ml) crushed red
pepper

12
1. Preheat oven to 350°F (180°C) with the
rack in the middle position. Lightly coat a
9-inch (23 cm) pie or cake pan with olive
oil or nonstick cooking spray; reserve.
2. Put the cream cheese in a large mixing
bowl. Mix on Speeds 2 to 4 until softened,
about 30 seconds. Add remaining
ingredients and mix on Speed 2 to fully
combine, about 20 seconds.
3. Transfer mixture to the prepared pie/cake
pan and place in the oven. Bake
20 minutes, and then broil for an
additional 6 to 8 minutes, or until top
is nicely browned.
4. Serve immediately with pita chips,
crusty bread, and crisp vegetables.
Nutritional information per serving
(2 tablespoons [30 ml]):
Calories 115 (76% from fat) • carb. 3g
• pro. 4g • fat 10g • sat. fat 6g • chol. 30mg
• sod. 218mg • calc. 71mg • fiber 1g
Creamy Mashed Potatoes
This recipe is a bit of a blank canvas.
We keep it simple, but it can easily be
changed by adding mix-ins or toppings,
such as chopped chives or scallions,
crispy bacon bits, or shredded Cheddar.
Makes about 6 cups (1.5 L)
2½ pounds (1.1 kg) Yukon Gold
potatoes, peeled and cut into
1-inch (2.5 cm) pieces
½ cup (125 ml) whole milk,
room temperature
3 tablespoons (45 ml) unsalted
butter, cut into 1-inch (2.5 cm)
pieces, room temperature
¾ teaspoon (3.75 ml) kosher salt
½ teaspoon (2.5 ml) freshly ground
black pepper
½ cup (125 ml) 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 (5 cm). 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 [125 ml]):
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 (375 ml) unbleached,
all-purpose flour
¾ cup (175 ml) buckwheat flour (or
may substitute whole-wheat flour)
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) kosher salt
½ teaspoon (2.5 ml) espresso powder
16 tablespoons (2 sticks) unsalted
butter, cut into 1-inch (2.5 cm)
pieces, room temperature
1 cup (250 ml) packed light brown
sugar
½ cup (125 ml) granulated sugar
2 large eggs, room temperature
1½ teaspoons (7.5 ml) pure vanilla
extract
2 cups (500 ml) 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.

13
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.
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 (180°C) 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 (550 ml) unbleached,
all-purpose flour
1 teaspoon (5 ml) baking soda
1 tablespoon (15 ml) ground ginger
1 teaspoon (5 ml) ground cinnamon
½ teaspoon (2.5 ml) ground allspice
¾ teaspoon (3.75 m) kosher salt
¼ cup (60 ml) finely chopped
crystalized ginger
12 tablespoons (1½ sticks [180 ml])
unsalted butter, cut into 1-inch
(2.5 cm) pieces, room temperature
¼ cup (60 ml) molasses
¾ cup (175 ml) packed light brown
sugar
¼ cup (60 ml) granulated sugar
1 large egg, room temperature
1 teaspoon (5 ml) pure vanilla extract
¹⁄³cup (75 ml) turbinado sugar,
for rolling
1. Preheat oven to 350°F (180°C) 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 (125 ml) almond butter
2 tablespoons (30 ml) coconut oil
2 tablespoons (30 ml) chia seeds

14
1 cup (250 ml) shredded,
unsweetened coconut
1 tablespoon (15 ml) cocoa powder
1 teaspoon (5 ml) pure vanilla extract
2 teaspoons (10 ml) granulated monk
fruit sweetener or ½ teaspoon
(2.5 ml) granulated stevia
¼ teaspoon (1 ml) kosher salt
½ teaspoon (25 ml) 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-favourite snickerdoodle.
Eat by the scoop, or even crumble
into vanilla ice cream; there are
so many possibilities.
Makes 3½ cups (875 ml)
8 tablespoons ([120 ml] 1 stick)
unsalted butter, cut into
4 pieces, room temperature
2⁄³cup (150 ml) packed light brown
sugar
¹⁄³cup (75 ml) granulated sugar
2 tablespoons (30 ml) milk (any fat
variety or nondairy alternative)
1 tablespoon (15 ml) pure vanilla
extract
1¹⁄³cups (325 ml) unbleached,
all-purpose flour (you can
substitute a gluten-free,
all-purpose flour blend)
½ teaspoon (2.5 ml) kosher salt
1 cup (250 ml) semisweet chocolate
chips
1. Put the butter and sugars into a large
mixing bowl. Mix on Speeds 2 to 4 until
very light and creamy, about 2 minutes.
Stop to scrape down sides of bowl as
needed.
2. While mixing on Speed 2, add the milk
and vanilla extract. Add the flour and
salt and mix on Speed 2 until completely
combined. Add the chips and mix on
Speed 2.
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 (2.5 ml)
ground cinnamon and do not add the
chocolate chips. Scoop into tablespoon-size
(15 ml) balls and roll in cinnamon sugar.
Oatmeal Cranberry: Add ½ cup (125 ml)
rolled oats and ¼ teaspoon (1 ml) ground
cinnamon with the flour. Substitute dried
cranberries for the chocolate chips.
Nutritional information
per ½-cup (125 ml) serving:
Calories 55 (41% from fat) • carb. 8g
• pro. 0g • fat 3g • sat. fat 2g • chol. 4mg
• sod. 22mg • calc. 2mg • fiber 0g
Nutritional information per serving
(1 tablespoon [15 ml], Snickerdoodle):
Calories 42 (35% from fat) • carb. 6g
• pro. 0g • fat 2g • sat. fat 1g • chol. 4mg
• sod. 21mg • calc. 1mg • fiber 0g
Nutritional information per serving
(1 tablespoon [15 ml], Oatmeal Cranberry):
Calories 49 (32% from fat) • carb. 8g
• pro. 0g • fat 2g • sat. fat 1g • chol. 4mg
• sod. 22mg • calc. 1mg • fiber 0g
Blonde Brownies (Blondies)
Often the sweeter, and obviously lighter,
cousin of the brownie, this recipe is
rather traditional, but it can easily be
altered by changing the type of chips
or nuts to make it your own.
Makes 24 blonde brownies
Unsalted butter, softened,
or nonstick cooking spray
2 cups (500 ml) unbleached,
all-purpose flour
1½ teaspoons (7.5 ml) kosher salt
½ teaspoon (2.5 ml) ground
cinnamon
16 tablespoons (2 sticks [236 ml])

15
unsalted butter, cubed,
room temperature
½ cup (125 ml) granulated sugar
1 cup (250 ml) packed light brown
sugar
3 large eggs, room temperature
1 tablespoon (15 ml) pure vanilla
extract
1½ cups (375 ml) bittersweet
chocolate, chopped
1 cup (250 ml) white chocolate chips
1 cup (250 ml) walnuts
1. Preheat oven to 350°F (180°C) with the
rack in the middle position. Lightly coat a
13 x 9-inch (33 x 23 cm) baking pan with
softened butter or nonstick cooking spray;
line with parchment paper. Reserve.
2. Put the flour, salt, and cinnamon into a
medium bowl. Mix on Speed 1 for about
30 seconds, or until fully combined;
reserve.
3. Put the butter into a large mixing bowl.
Using Speeds 2 to 4, beat until lightened,
about 30 seconds. Gradually add both
sugars and beat on Speeds 2 to 4 until
lightened, another 30 seconds to
1 minute. While mixing on Speed 3, add
the eggs, one at a time, and the vanilla
extract; mix until well combined. Reduce
to Speed 2 and slowly add the dry
ingredients. Once almost fully mixed, add
the chopped chocolate, chips, and nuts.
4. Transfer mixture to the prepared pan.
Bake in the preheated oven until edges
are set and lightly browned, about 30 to
35 minutes. The brownies should be fully
cooled before cutting.
Nutritional information per blonde brownie:
Calories 320 (48% from fat) • carb. 39g
• pro. 3g • fat 18g • sat. fat 10g • chol. 45mg
• sod. 150mg • calc. 10mg • fiber 1g
Bittersweet Espresso Brownies
Rich and fudgy, these brownies are
for the true chocolate lover.
Makes 16 brownies
Nonstick cooking spray
12 tablespoons (1½ sticks [30 cm])
unsalted butter, cubed
4 ounces (113 g) unsweetened
chocolate, chopped
4 ounces (113 g) bittersweet
chocolate, chopped
2 tablespoons (30 ml) cocoa powder
2 teaspoons (10 ml) espresso
powder
½ cup (125 ml) unbleached,
all-purpose flour
¾ teaspoon (3.75 ml) kosher salt
3 large eggs, room temperature
1½ cups (375 ml) granulated sugar
2 teaspoons (10 ml) pure vanilla
extract
½ cup (125 ml) fresh (or frozen,
thawed) cranberries or blueberries
for topping, optional
1. Preheat oven to 350°F (180°C) with the
rack in the middle position. Lightly coat
a 9-inch (23 cm) square baking pan with
nonstick cooking spray and line with
parchment paper; reserve.
2. Put the butter and both chocolates into
a heatproof bowl and place over a pot
of simmering water. Once the butter/
chocolate mixture is almost completely
melted, stir in cocoa powder and espresso
powder. When chocolate is completely
melted, stir in flour and salt; set aside
to cool to room temperature.
3. Put the eggs into a large mixing bowl.
Using the beaters, beat the eggs, on
Speed 2, to break them up slightly, then
gradually add the sugar. Increase to
Speed 3 and mix until light and thickened,
about 2 to 3 minutes. Add the vanilla
extract and mix until well combined. Add
the cooled chocolate mixture into the egg
mixture and gently mix on Speed 2, until
the batter is no longer streaky, but be sure
not to add too much air. Pour the batter
into prepared pan. Tap pan on the counter
a few times to remove any air bubbles.
Top with the cranberries or blueberries,
if using.
4. Bake in the preheated oven for 25 to
30 minutes, or until edges are just dry.
Cool completely before cutting and
serving.
Nutritional information per brownie
(without berries):
Calories 249 (54% from fat) • carb. 28g
• pro. 3g • fat 16g • sat. fat 10g • chol. 57mg
• sod. 120mg • calc. 12mg • fiber 2g

16
Deep Chocolate Layer Cake
Frost this moist chocolate cake with our
Cream Cheese Frosting on page 16.
Makes two 9-inch (23 cm) cakes
(16 servings)
Unsalted butter, softened,
or nonstick cooking spray
6 ounces (170 g) bittersweet
chocolate, chopped
¾ cup (175 ml) cocoa powder,
Dutch process, sifted
2 teaspoons (10 ml) espresso
powder
½ teaspoon (2.5 ml) baking soda
1 cup (250 ml) boiling water
2½ cups (625 ml) unbleached,
all-purpose flour
1 cup (250 ml) granulated sugar
½ cup (125 ml) packed light brown
sugar
1 teaspoon (5 ml) baking powder
¾ teaspoon (3.75 ml) kosher salt
1 cup (250 ml) vegetable oil
1 cup (250 ml) buttermilk,
room temperature
4 large eggs, lightly beaten,
room temperature
2 teaspoons (10 ml) pure vanilla
extract
1. Preheat oven to 350°F (180°C) with the
rack in the middle position. Grease two
9-inch (23 cm) round cake pans with
cooking spray or softened butter and
line the bottoms with parchment paper.
Reserve.
2. Put the bittersweet chocolate, cocoa
powder, espresso powder, and baking
soda into a medium bowl and pour the
boiling water over the ingredients. Stir
until chocolate has melted. Cool to
room temperature and reserve.
3. Put the flour, sugars, baking powder,
and salt into a large mixing bowl. Mix on
Speed 1 for about 30 seconds, or until
fully combined; reserve.
4. Using Speeds 1 to 2, mix the oil,
buttermilk, eggs, and vanilla extract
into the cooled chocolate mixture.
5. While mixing on Speed 2, slowly add the
liquid mixture to the dry ingredients. Mix
until smooth, about 1 minute, stopping
as necessary to scrape entire bowl.
6. Divide the batter evenly between the
prepared pans. Bake in preheated oven
until a cake tester comes out clean when
inserted into the center, about 30 to
35 minutes.
7. Remove from oven and cool in pans on
a wire rack until cool to the touch. Cool
cakes completely before frosting.
Nutritional information per serving (unfrosted):
Calories 345 (50% from fat) • carb. 41g
• pro. 6g • fat 21g • sat. fat 5g • chol. 47mg
• sod. 195mg • calc. 31mg • fiber 3g
Cream Cheese Frosting
A classic cream cheese frosting,
perfect for a variety of cakes,
especially carrot and chocolate.
Makes about 5 cups (1.25 L)
5½ cups (1.3 L) confectioners’ sugar,
sifted
¼ teaspoon (1 ml) kosher salt
1 pound ([454 g] two standard
8-ounce packages) cream cheese,
room temperature
8 tablespoons ([120 ml] 1 stick)
unsalted butter, cut into 1-inch
(2.5 cm) pieces, room temperature
1 teaspoon (5 ml) pure vanilla extract
1. Put the sugar and salt into a large mixing
bowl. Mix on Speed 1 for about
30 seconds, or until fully combined;
reserve.
2. Put the cream cheese into a separate,
large mixing bowl. Mix on Speeds 2 to
4 until smooth, about 1½ to 2 minutes.
Add butter and beat until fully
incorporated and smooth. Reduce to
Speed 2 and, with the hand mixer running,
slowly add the sifted confectioners’
sugar/salt to the bowl and mix until
incorporated, about 2 minutes. Scrape
the entire bowl well. Add vanilla extract.
Mix on Speeds 2 to 3 until combined.
Use immediately.
Nutritional information per serving
(¼ cup [60 ml]):
Calories 250 (44% from fat) • carb. 34g
• pro. 1g • fat 12g • sat. fat 8g • chol. 47mg
• sod. 101mg • calc. 22mg • fiber 0g

17
Gluten-Free (and Vegan!)
Golden Cupcakes
Unlike our muffin recipe which uses a
gluten-free flour blend, here we call for
individual ingredients that are now easily
found in most grocery stores.
Makes 12 standard cupcakes
Nonstick cooking spray
2 cups (500 ml) sorghum flour
1 cup (250 ml) potato starch
½ cup (125 ml) arrowroot starch
1 tablespoon (15 ml) baking powder
½ teaspoon (2.5 ml) baking soda
1 teaspoon (5 ml) xanthan gum
1 teaspoon (5 ml) kosher salt
1½ cups (375 ml) agave nectar
½ cup (125 ml) olive oil
¾ cup (175 ml) butternut squash
purée, room temperature
2 tablespoons (30 ml) pure vanilla
extract
1 teaspoon (5 ml) white vinegar
1. Preheat oven to 350°F (180°C). Lightly
coat a standard cupcake pan with cooking
spray. Cupcake liners may be used (these
may also be sprayed, so that the liners
cleanly come off the cupcakes).
2. Put the flour, starches, baking powder,
soda, xanthan gum, and salt into a large
mixing bowl. Mix on Speed 1 for about
30 seconds, or until fully combined;
reserve.
3. With the mixer running on Speed 2, add
the remaining ingredients, in the order
listed, and mix until all ingredients are
incorporated, increasing to Speed 3 as
the mixture becomes more homogenous.
Scrape the entire bowl to ensure all of the
ingredients are evenly combined, and mix
an additional 20 seconds if necessary.
4. Scoop batter into the prepared cupcake
pan. Bake until golden and a cake tester
comes out clean, about 20 to 22 minutes.
Remove from oven, cool in pans on a
wire rack until cool to the touch, and then
transfer cupcakes to a wire cooling rack
to cool completely before frosting.
Nutritional information
per cupcake (unfrosted):
Calories 396 (22% from fat) • carb. 77g
• pro. 4g • fat 10g • sat. fat 1g • chol. 0mg
• sod. 359mg • calc. 50mg • fiber 2g
Dairy-Free Vanilla Frosting
This frosting pairs very well with the
Gluten-Free Golden Cupcakes,
but is also a great alternative to
any vanilla frosting.
Makes about 2 cups (500 ml)
1 cup (250 ml) non-hydrogenated
vegetable shortening
2 cups (500 ml) confectioners’
sugar, sifted
1 tablespoon (15 ml) pure vanilla
extract
¼ teaspoon (1 ml) kosher salt
1 to 2 teaspoons (5 to 10 ml) water,
optional
1. Put the shortening into a medium mixing
bowl. Mix on Speeds 2 to 3 to make
creamy, about 30 seconds. Add the sugar
and continue to mix on Speeds 2 to 3,
then add the vanilla extract and salt.
Mix again, on Speeds 2 to 3, until smooth
and fluffy, about 30 seconds.
2. If the frosting is too thick, add enough
water to mix to desired consistency.
Nutritional information per serving
(2 tablespoons [30 ml]):
Calories 182 (61% from fat) • carb. 19g
• pro. 0g • fat 13g • sat. fat 6g • chol. 0mg
• sod. 33mg • calc. 36mg • fiber 0g
Sour Cream Cheesecake
This recipe is rather straightforward.
While it is simple, it can be elevated
by topping with fresh or cooked fruit,
chocolate shavings,
or chopped cookies.
Makes one 8-inch (20 cm) cheesecake
(12 servings)
1 tablespoon (15 ml) unsalted butter,
room temperature
Graham Cracker Crust:
1 cup (250 ml) graham cracker
crumbs
2 tablespoons (30 ml) granulated
sugar

18
¼ teaspoon (1 ml) ground cinnamon
4 tablespoons (½ stick [60 ml])
unsalted butter, melted and
cooled slightly
Filling:
24 ounces ([680 g] 3 standard
packages) cream cheese, each cut
into 4 pieces, room temperature
1½ cups (375 ml) granulated sugar
¼ teaspoon (1 ml) kosher salt
5 large eggs, room temperature
1 cup (250 ml) sour cream,
room temperature
1½ teaspoons (7.5 ml) pure vanilla
extract
1. Preheat oven to 325°F (160°C) with the
rack in the lower third of the oven. Coat
the inside of an 8-inch (20 cm) springform
pan with the tablespoon (15 ml) of butter.
Reserve.
2. Prepare the crust. Put cookie crumbs,
2 tablespoons (30 ml) sugar, cinnamon,
and melted butter into a small mixing
bowl. Mix on Speed 1 until the mixture
comes together. Pat crumb crust
evenly into the bottom of the prepared
springform pan, using the bottom of a
glass if necessary, to make it even. Put in
the preheated oven and bake for about
8 to 10 minutes, until the crust is just set.
Allow to cool while preparing the filling.
3. Wipe the beaters of crumbs. Put the
cream cheese into a large mixing bowl.
Starting on Speed 1 and increasing to
Speed 4, mix until very smooth – you want
to be sure there are no lumps. Scrape the
mixing bowl and beaters. While mixing on
Speeds 2 to 3, gradually add the sugar,
about ¼ cup (60 ml) at a time, and the
salt, mixing until very smooth. Add the
eggs, one at a time, mixing on Speed 2,
being sure each is fully incorporated into
batter before adding the next. Scrape
down the bowl and beaters and then add
the sour cream and vanilla extract. Mix on
Speed 2 until creamy, about 1 minute.
4. Wrap the cooled springform pan well with
both plastic and foil wraps – to come up
about two-thirds up the sides of the pan.
5. Pour batter into cooled, prepared
crust – do not scrape any thick bits
from the sides of the bowl, as they are
not thoroughly mixed in and will change
the texture of your finished cheesecake.
6. Put the filled pan into a roasting pan,
or something similar in size and oven
safe, and then add hot water so it
comes about halfway up the sides
of the springform pan.
7. Transfer the filled pan to the preheated
oven and bake for 45 minutes. The
cheesecake will still be jiggly at this point,
but that is OK. After the 45 minutes have
expired, turn the oven off and allow it to
rest in the warm oven for an additional
45 minutes.
8. Remove from oven and bring to room
temperature. Cover well and refrigerate
to fully chill prior to serving.
Nutritional information per serving:
Calories 449 (61% from fat) • carb. 36g
• pro. 8g • fat 31g • sat. fat 18g • chol. 163mg
• sod. 330mg • calc. 39mg • fiber 0g
Classic Whipped Cream
Whether for topping ice cream and pie,
or as a dip for fruit, everyone should
have a foolproof formula for a basic,
sweetened whipped cream.
Makes about 2¼ cups (550 ml)
1 cup (250 ml) heavy cream,
well chilled
¼ cup (60 ml) confectioners’ sugar,
sifted
1 teaspoon (5 ml) pure vanilla extract
Pinch fine sea salt
1. Put heavy cream into a large mixing bowl.
2. Start whipping cream on Speed 1,
gradually increasing to Speed 3, for about
one minute so that the cream has some
body. Add the sifted sugar and vanilla
extract and continue to whip to Speed 5
until cream holds stiff peaks, about
1½ minutes.
Nutritional information per serving
(2 tablespoons [30 ml]):
Calories 52 (84% from fat) • carb. 2g
• pro. 0g • fat 4g • sat. fat 3g • chol. 18mg
• sod. 8mg • calc. 0mg • fiber 0g

19
NOTES:

20
WARRANTY
LIMITED
THREE-YEAR
WARRANTY
We warrant that this Cuisinart product will
be free of defects in materials or
workmanship under normal home use for
3 years from the date of original purchase.
This warranty covers manufacturer’s defects
including mechanical and electrical defects.
It does not cover damage from consumer
abuse, unauthorized repairs or modifications,
theft, misuse, or damage due to
transportation or environmental conditions.
Products with removed or altered
identification numbers will not be covered.
This warranty is not available to retailers or
other commercial purchasers or owners. If
your Cuisinart product should prove to be
defective within the warranty period, we will
repair it or replace it if necessary. For
warranty purposes, please register your
product online at www.cuisinart.ca to
facilitate verification of the date of original
purchase and keep your original receipt for
the duration of the limited warranty. This
warranty excludes damage caused by
accident, misuse or abuse, including
damage caused by overheating, and it does
not apply to scratches, stains, discolouration
or other damage to external or internal
surfaces that does not impair the functional
utility of the product. This warranty also
expressly excludes all incidental or
consequential damages.
Your Cuisinart product has been
manufactured to the strictest specifications
and has been designed for use only in
120 volt outlets and only with authorized
accessories and replacement parts. This
warranty expressly excludes any defects or
damages caused by attempted use of this
unit with a converter, as well as use with
accessories, replacement parts or repair
service other than those authorized by
Cuisinart.
If the appliance should become defective
within the warranty period, do not return the
appliance to the store. Please contact our
Customer Service Centre:
Toll-free phone number:
1-800-472-7606
Address:
Cuisinart Canada
100 Conair Parkway
Woodbridge, ON. L4H 0L2
Email:
[e-mail]
Model:
RHM-100C
To facilitate the speed and accuracy of your
return, please enclose:
• $10.00 for shipping and handling of the
product (cheque or money order to:
Cuisinart Canada)
• Return address and phone number
• Description of the product defect
• Product date code*/copy of original proof
of purchase
• Any other information pertinent to the
product’s return
* The date code format we are using on unit
is WWYY, representing week, and year.
eg.2420 = manufactured in 24th week of
the year 2020.
Note: We recommend you use a traceable,
insured delivery service for added
protection. Cuisinart will not be held
responsible for in-transit damage or for
packages that are not delivered to us.
To order replacement parts or accessories,
call our Customer Service Centre at
1-800-472-7606. For more information,
please visit our website at www.cuisinart.ca
DISPOSAL/RECYCLING
OF BATTERIES
This product uses two Li-ion rechargeable
and recyclable batteries. At the end of the
batteries’ useful life, they should be
recycled. These batteries must not be
incinerated or composted. Li-ion batteries
should not be put in municipal waste
systems. Contact your local waste collection
agency for proper recycling and disposal
information for your area. Please do not
attempt to dismantle the power handle to
replace these batteries on your own.
Damage could result to the unit.