Cuisinart EVOLUTIONX RHM-100 Operational manual

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......................19
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 is not intended for use
by children or by persons with reduced
physical, sensory, or mental
capabilities, or lack of experience and
knowledge. Close supervision is
necessary when any appliance is used
near children. Children should be
supervised to ensure that they do not
play with the appliance.
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

3
appliance beneath or near the mounted
charging handle unit.
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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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.
Removing and Cleaning Beaters
1. Before cleaning the EvolutionX™
Cordless Rechargeable Hand Mixer,
Collar
Larger
Hole

6
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............................11
Sweets:
Buckwheat Chocolate Chip Cookies...........12
Ginger Cookies.............................................12
No-Bake Keto Bites ......................................13
Edible Cookie Dough (with variations).........13
Blonde Brownies (Blondies) .........................14
Bittersweet Espresso Brownies ...................14
Deep Chocolate Layer Cake ........................15
Cream Cheese Frosting................................16
Gluten-Free (and Vegan!)
Golden Cupcakes .........................................16
Dairy-Free Vanilla Frosting ...........................16
Sour Cream Cheesecake .............................17
Classic Whipped Cream...............................17

8
Crêpes with Chocolate-Hazelnut
Spread and Bananas
A sweet-tooth breakfast, or a fun
dessert, the crêpes can also be filled
with savory items, such as scrambled
eggs and vegetables.
Makes about 18 filled crêpes
¼ cup unsalted butter, cut into
tablespoons
1 cup reduced-fat milk, room
temperature
¾ cup unbleached, all-purpose flour
½ teaspoon kosher salt
1 tablespoon granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon unsalted butter, room
temperature
Filling:
½ cup 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
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, 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 cake flour, plus more for
shaping
2 tablespoons granulated sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
Grated zest of 1 lemon (about 1
tablespoon)
1 cup buttermilk
1 large egg
6 tablespoons unsalted butter,
cut into ½-inch cubes, room
temperature (for about 5 to 10
minutes, be sure the butter is not
too soft)
¼ cup chopped, candied ginger
Egg wash (1 large egg plus 1
teaspoon water, whisked well)
Turbinado sugar, for sprinkling
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.

9
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
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 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 favorite muffin, and this
is quickly becoming ours. The orange
zest should not be overlooked – it pairs
so perfectly with the bright
blueberry flavor.
Makes 12 muffins
Nonstick cooking spray
2 cups unbleached, all-purpose flour
¹⁄³cup granulated sugar
¹⁄³cup packed light brown sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon grated orange zest
¾ cup buttermilk, room temperature
½ cup vegetable oil
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup fresh or frozen, thawed,
blueberries
½ teaspoon turbinado sugar
1. Preheat oven to 400°F 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 unbleached, all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup vegetable oil
1½ cups granulated sugar
¼ cup packed light brown sugar
1 cup pumpkin purée
1 teaspoon pure vanilla extract
2 large eggs, room temperature
½ cup toasted, chopped walnuts
1. Preheat oven to 375°F 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

10
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 favorite.
Makes 12 muffins
Nonstick cooking spray
2 cups gluten-free, all-purpose flour
½ cup rolled oats, not quick cooking
¹⁄³cup granulated sugar
¹⁄³cup packed light brown sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon xanthan gum (optional –
only if flour blend does not have it
in list of ingredients)
½ teaspoon ground cinnamon
½ cup vegetable oil
2 large eggs, room temperature
½ teaspoon pure vanilla extract
1½ cups mashed, very ripe bananas
(about 3 medium bananas)
1. Preheat oven to 375°F 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 loaf cake, 16 servings
Cake:
Unsalted butter, softened, or
nonstick cooking spray
2 cups unbleached, all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
14 tablespoons unsalted butter,
cut into 1-inch pieces, room
temperature
1¹⁄ ³cups granulated sugar
3 tablespoons grated lemon zest
¼ cup vegetable oil
4 teaspoons fresh lemon juice
2 large eggs, room temperature
1 large egg yolk, room temperature
²⁄³cup sour cream, room temperature
Icing:
1 cup confectioners’ sugar, sifted
3 tablespoons heavy cream
2 tablespoons fresh lemon juice
Pinch fine sea salt
1. Preheat oven to 350°F with the rack in the
lower third position. Lightly coat a 9 x 5
x 3-inch 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.

11
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 color, 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
Olive oil or nonstick cooking spray
12 ounces cream cheese, room
temperature and cut into 1-inch
pieces
2 ounces Gruyère cheese, finely
grated
1 ounce Parmesan cheese, finely
grated
1 garlic clove, finely chopped
½ small shallot, finely chopped
8 ounces frozen, chopped spinach,
thawed and drained well
1 can (15 ounces) quartered artichoke
hearts, drained
2 tablespoons heavy cream
½ teaspoon crushed red pepper
1. Preheat oven to 350°F with the rack in
the middle position. Lightly coat a 9-inch
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):
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
2½ pounds Yukon Gold potatoes,
peeled and cut into 1-inch pieces
½ cup whole milk, room temperature
3 tablespoons unsalted butter,
cut into 1-inch pieces, room
temperature
¾ teaspoon kosher salt
½ teaspoon freshly ground
black pepper

12
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.
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

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
¹⁄³cup 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
2⁄³cup packed light brown sugar
¹⁄³cup granulated sugar
2 tablespoons milk (any fat variety or
nondairy alternative)
1 tablespoon pure vanilla extract
1¹⁄³cups unbleached, all-purpose flour
(you can substitute a gluten-free,
all-purpose flour blend)
½ teaspoon kosher salt
1 cup semisweet chocolate chips

14
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 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 information per ½-cup 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, 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, 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 unbleached, all-purpose flour
1½ teaspoons kosher salt
½ teaspoon ground cinnamon
16 tablespoons (2 sticks) unsalted
butter, cubed, room temperature
½ cup granulated sugar
1 cup packed light brown sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1½ cups bittersweet chocolate,
chopped
1 cup white chocolate chips
1 cup walnuts
1. Preheat oven to 350°F with the rack in
the middle position. Lightly coat a 13 x
9-inch 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) unsalted
butter, cubed
4 ounces unsweetened chocolate,
chopped
4 ounces bittersweet chocolate,
chopped
2 tablespoons cocoa powder
2 teaspoons espresso powder
½ cup unbleached, all-purpose flour
¾ teaspoon kosher salt
3 large eggs, room temperature
1½ cups granulated sugar

15
2 teaspoons pure vanilla extract
½ cup fresh (or frozen, thawed)
cranberries or blueberries for
topping, optional
1. Preheat oven to 350°F with the rack in
the middle position. Lightly coat a 9-inch
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
Deep Chocolate Layer Cake
Frost this moist chocolate cake with our
Cream Cheese Frosting on page 16.
Makes two 9-inch cakes (16 servings)
Unsalted butter, softened, or
nonstick cooking spray
6 ounces bittersweet chocolate,
chopped
¾ cup cocoa powder, Dutch process,
sifted
2 teaspoons espresso powder
½ teaspoon baking soda
1 cup boiling water
2½ cups unbleached, all-purpose flour
1 cup granulated sugar
½ cup packed light brown sugar
1 teaspoon baking powder
¾ teaspoon kosher salt
1 cup vegetable oil
1 cup buttermilk, room temperature
4 large eggs, lightly beaten, room
temperature
2 teaspoons pure vanilla extract
1. Preheat oven to 350°F with the rack in
the middle position. Grease two 9-inch
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

16
5½ cups confectioners’ sugar, sifted
¼ teaspoon kosher salt
1 pound (two standard 8-ounce
packages) cream cheese, room
temperature
8 tablespoons (1 stick) unsalted
butter, cut into 1-inch pieces, room
temperature
1 teaspoon 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):
Calories 250 (44% from fat) • carb. 34g
• pro. 1g • fat 12g • sat. fat 8g • chol. 47mg
• sod. 101mg • calc. 22mg • fiber 0g
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 sorghum flour
1 cup potato starch
½ cup arrowroot starch
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon kosher salt
1½ cups agave nectar
½ cup olive oil
¾ cup butternut squash purée, room
temperature
2 tablespoons pure vanilla extract
1 teaspoon white vinegar
1. Preheat oven to 350°F. 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
1 cup non-hydrogenated vegetable
shortening
2 cups confectioners’ sugar, sifted
1 tablespoon pure vanilla extract
¼ teaspoon kosher salt
1 to 2 teaspoons 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.

17
Nutritional information per serving
(2 tablespoons):
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 cheesecake
(12 servings)
1 tablespoon unsalted butter, room
temperature
Graham Cracker Crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
4 tablespoons (½ stick) unsalted
butter, melted and cooled slightly
Filling:
24 ounces (3 standard packages)
cream cheese, each cut into 4
pieces, room temperature
1½ cups granulated sugar
¼ teaspoon kosher salt
5 large eggs, room temperature
1 cup sour cream, room temperature
1½ teaspoons pure vanilla extract
1. Preheat oven to 325°F with the rack in the
lower third of the oven. Coat the inside
of an 8-inch springform pan with the
tablespoon of butter. Reserve.
2. Prepare the crust. Put cookie crumbs, 2
tablespoons 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 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
1 cup heavy cream, well chilled
¼ cup confectioners’ sugar, sifted
1 teaspoon 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

18
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):
Calories 52 (84% from fat) • carb. 2g
• pro. 0g • fat 4g • sat. fat 3g • chol. 18mg
• sod. 8mg • calc. 0mg • fiber 0g

19
WARRANTY
Limited Three-Year Warranty
This warranty is available to U.S. consumers
only. You are a consumer if you own a
Cuisinart®EvolutionX™Cordless Rechargeable
Hand Mixer that was purchased at retail for
personal, family or household use. Except as
otherwise required under applicable law, this
warranty is not available to retailers or other
commercial purchasers or owners. We warrant
that your Cuisinart®EvolutionX™Cordless
Rechargeable Hand Mixer will be free of
defects in materials and workmanship under
normal home use for 3 years from the date of
original purchase.
We recommend that you visit our website,
www.cuisinart.com for a fast, efficient way to
complete your product registration. However,
product registration does not eliminate the
need for the consumer to maintain the original
proof of purchase in order to obtain the
warranty benefits. In the event that you do not
have proof of purchase date, the purchase
date for purposes of this warranty will be the
date of manufacture.
CALIFORNIA RESIDENTS ONLY
California law provides that for In-Warranty
Service, California residents have the option of
returning a nonconforming product (A) to the
store where it was purchased or (B) to another
retail store that sells Cuisinart products of the
same type. The retail store shall then,
according to its preference, either repair the
product, refer the consumer to an independent
repair facility, replace the product, or refund
the purchase price less the amount directly
attributable to the consumer’s prior usage of
the product. If neither of the above two options
results in the appropriate relief to the
consumer, the consumer may then take the
product to an independent repair facility,
if service or repair can be economically
accomplished. Cuisinart and not the consumer
will be responsible for the reasonable cost of
such service, repair, replacement, or refund
for nonconforming products under warranty.
California residents may also, according
to their preference, return nonconforming
products directly to Cuisinart for repair or,
if necessary, replacement by calling our
Consumer Service Center toll-free at 800-726-
0190. Cuisinart will be responsible for the cost
of the repair, replacement, and shipping and
handling for such nonconforming products
under warranty.
HASSLE-FREE REPLACEMENT WARRANTY
Your ultimate satisfaction in Cuisinart products
is our goal, so if your Cuisinart®EvolutionX™
Cordless Rechargeable Hand Mixer should fail
within the generous warranty period, we will
repair it or, if necessary, replace it at no cost
to you. To obtain a return shipping label, email
us at https://www.cuisinart.com/customer-
care/product-return. Or call our toll-free
customer service department at 1-800-726-
0190 to speak with a representative.
Your Cuisinart®EvolutionX™Cordless
Rechargeable Hand Mixer 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. This warranty
does not cover any damage caused by
accident, misuse, shipment or other than
ordinary household use. This warranty
excludes all incidental or consequential
damages. Some states do not allow the
exclusion or limitation of these damages, so
these exclusions may not apply to you. You
may also have other rights, which vary from
state to state.
Important: If the nonconforming product is to
be serviced by someone other than Cuisinart’s
Authorized Service Center, please remind the
servicer to call our Consumer Service Center
at 1-800-726-0190 to ensure that the problem
is properly diagnosed, the product is serviced
with the correct parts, and to ensure that the
product is still under warranty.
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.