Cuisinart Blender DLC-2009CHB User Manual

5.0

Out of 1 Ratings

Owner's of the Cuisinart Blender DLC-2009CHB gave it a score of 5.0 out of 5. Here's how the scores stacked up:

  • Reliability

    5.0 out of 5

  • Durability

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  • Maintenance

    5.0 out of 5

  • Performance

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  • Ease of Use

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unit running, pour melted butter through the small feed tube and process until blended,
about 20 to 25 seconds. Scrape work bowl. Add eggs and vanilla; process until  uffy and
light, about 10 to 15 seconds. Add  our and toffee bits; pulse until just combined, about
5 to 6 times. Do not overprocess. Spread in prepared pan. Bake until top of brownies
looks set and a toothpick inserted in the center comes out almost clean, about 30 to 35
minutes. (Due to the fudgy nature of the brownies, the toothpick will not be completely
clean.) Cool in pan for 15 minutes. Use foil overhangs to remove from pan and allow to
cool completely before slicing. Cut into 16 squares.
Nutritional information per brownie:
Calories 236 (52% from fat) • carb. 26g • pro. 2g • fat 14g • sat. fat 1g
• chol. 59mg • sod. 62mg • calc. 21mg • fi ber 0g
Double Chocolate Chunk Cookies
Chocolate heaven!
Makes 36 cookies
5 ounces milk chocolate, chilled, broken into 1-inch pieces
5 ounces white chocolate, chilled, broken into 1-inch pieces
1¹⁄
³
cups less 1 tablespoon unbleached, all-purpose fl our
½ cup pecan halves
½ teaspoon baking soda
¼ teaspoon table salt
1 large egg
½ cup fi rmly packed light brown sugar
½ cup granulated sugar
2 tablespoons lowfat milk
6 tablespoons unsalted butter, room temperature
1 tablespoon pure vanilla extract
Preheat oven to 375°F.
Insert metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to
12 times. Remove and reserve. Add  our, pecans, soda and salt; process to combine;
about 5 seconds. Remove and reserve.
Process egg, sugars and milk for 1 minute. Scrape work bowl. Add butter and vanilla;
process for 1 minute. Scrape work bowl. Add reserved dry ingredients and pulse until
combined, about 5 pulses. Add chocolate and quickly pulse in, another 5 pulses.
Drop by rounded tablespoons, about 1 inch apart, onto ungreased baking sheets. Bake
until golden brown, about 10 to 12 minutes. Allow to cool on baking sheet for 10 minutes;
transfer to a wire rack to  nish cooling.
Nutritional information per cookie:
Calories 101 (53% from fat) • carb. 10g • pro. 1g • fat 6g • sat. fat 1g
• chol. 12mg • sod. 38mg • calc. 19mg • fi ber 0g

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