Cuisinart EvolutionX Quick Start Guide

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.

To reduce the risk of fire or electric

19. shock, do not operate any heating

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.

This product contains lithium ion

24.

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.

Use appliances only with specifically

27. 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

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

mi xer.

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.

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 O FF, 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,

Larger Hole

Collar

™

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

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, reser ve 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

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 chocolatehazelnut spread on half of the crêpe and then top with the sliced banana. Fold in half, and then half again and ser ve. Dust with the confectioners’ sugar. Repeat with remaining crêpes.

Nutritional information per crêpe:

Calories 264 (35% from fat) • carb. 40g pro. 5g • fat 9g • s at. 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.

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

⁄³ cup granulated sugar

⁄³ cup 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 • s at. 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

until well combined, about 40 seconds. Reser ve.

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) • ca rb. 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

Makes 12 muffins

Nonstick cooking spray 2 cups gluten-free, all-purpose flour ½ cup rolled oats, not quick cooking

⁄³ cup granulated sugar

⁄³ cup packed light brown sugar

1½ teaspoons baking powder

your favorite.

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 1¹⁄³ cups 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 ²⁄³ cup 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.

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 dr y 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) • c arb. 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 • s at. 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

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 mediumhigh 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. Ser ve 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, star ting 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 • fibe r 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

¼ cup finely chopped crystalized

ginger

12 tablespoons (1½ sticks)

unsalted butter, cut into 1-inch

pieces, room temperature ¼ cup molasses ¾ cup packed light brown sugar ¼ cup granulated sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract ¹⁄³ cup turbinado sugar, for rolling

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

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

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

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

3. Put the butter and molasses into a large

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

4. Scoop the dough into evenly sized, golf-

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

5. Bake in the preheated oven until just set at the edges, about 12 to 15 minutes. Allow pans to cool before baking remaining dough.

Nutritional information per cookie

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

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

• sod. 99mg • calc. 10mg • fiber 0g

No-Bake Keto Bites

Packed full of good-for-you fat and

protein, just one of these bites will fill

you up and keep you energized.

Makes 16 bites

½ cup almond butter 2 tablespoons coconut oil 2 tablespoons chia seeds 1 cup shredded, unsweetened

coconut 1 tablespoon cocoa powder 1 teaspoon pure vanilla extract 2 teaspoons granulated monk

fruit sweetener or ½ teaspoon

granulated stevia ¼ teaspoon kosher salt ½ teaspoon ground cinnamon

1. Put all of the ingredients into a large

mixing bowl. Mix on Speeds 1 to 3 until

completely incorporated, about 1 minute.

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

Nutritional information per bite:

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

• pro. 3g • fat 10g • s at. 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

⁄³ cup packed light brown sugar

⁄³ cup granulated sugar

2 tablespoons milk (any fat variety or

nondairy alternative) 1 tablespoon pure vanilla extract 1¹⁄³ cups unbleached, all-purpose flour

(you can substitute a gluten-free,

all-purpose flour blend) ½ teaspoon kosher salt 1 cup semisweet chocolate chips

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; reser ve.

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

+ 31 hidden pages

Cuisinart EvolutionX Quick Start Guide

Specifications and Main Features

Frequently Asked Questions

User Manual