Cuisinart EVOLUTIONX CORDLESS RHM-100C Instruction/recipe Booklet

R E C H A R G E A B L E H A N D M I X E R I N S T R U C T I O N + R E C I P E B O O K L E T For your safety and continued enjoyment of this product, always read the instruction book carefully before using. C O R D L E S S E V O L U T I O N XTM rhm-100c

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.

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

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. 3 2 4 5 1 6 7 8

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

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

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

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

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 ¹⁄³ cup (75 ml) granulated sugar ¹⁄³ cup (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

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 ¹⁄³ cup (75 ml) granulated sugar ¹⁄³ cup (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

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 1¹⁄³ cups (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 ²⁄³ cup (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

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.

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 ¹⁄³ cup (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

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 2⁄³ cup (150 ml) packed light brown sugar ¹⁄³ cup (75 ml) granulated sugar 2 tablespoons (30 ml) milk (any fat variety or nondairy alternative) 1 tablespoon (15 ml) pure vanilla extract 1¹⁄³ cups (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])

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

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

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

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

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: [email protected] 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.

100 Conair Parkway, Woodbridge, ON L4H 0L2 Consumer Call Centre E-mail: [email protected] Printed in China 20CC074942 P O W E R F U L . P OR TA BL E . C OR DL E S S .