Pampered Chef's Multi-Flex Cooking Guide

Contents

Get to Know Your Flex+

Cooking Guide

3–5

Get Started With the Immersion Blender 6–7

Blueberry Balsamic Vinaigrette, Easy Homemade Mayonnaise, Chipotle Marinade

Get Started With the 6-cup (1.5-L) Food Processor 8–9

Green Goddess Dip, Fresh Mango Salsa, Crunchy Asian Slaw

Get Started With the Hand Mixer

Whipped Cream, Meringue Cookies, Whipped Chocolate Ganache Frosting

Feature Recipes

10–11

Chai Energy Balls 12–13

Vegan Black Bean Soup 14–15

Falafel Burgers

16–17

Rigatoni With Roasted Tomato Vodka Sauce 18–19 Toasted Almond Cake

20–21

Strawberry & White Chocolate Icebox Cake 22–23

When preparing to use and using your Flex+, always follow the important safeguards and safety instructions sections of the use and care manual. For your safety, don’t use the Immersion Blender or Hand Mixer in a glass container or bowl.

Get to Know Your Flex+

Dishwasher-safe

Immersion

Blending

Beaters

Whisks

Food Processor Bowl

Center Post

Splash Guard

Food Pusher

Multiuse Blade

Reversible Grating Blade Reversible Slicing Blade

Hand wash; do not submerge Food Processor Gear Box

Wipe clean

Power Handle Hand Mixer Attachment Rechargeable Batteries*

Charging Station*

*only use a dry cloth on the connectors

Immersion Blender Attachment

Blending Container With Lid

Power Handle

Charging StationRechargeable Batteries

BeatersHand Mixer Attachment

Food PusherBowl & Center PostLid: Gear Box &

Attachment

Reversible

Charging Station & Two Rechargeable Batteries

• B efore using your Flex+ for the first time, charge each battery until the green light on the charging station is lit.

• To power up from empty to full takes up to 2.5 hours.

• E ach battery gives you about 30 minutes of runtime when fully charged.

Full power ahead!

Power Handle Features

• P ush-button control for power, speed, and safety provides comfortable one-handed operation.

• 5 s peeds give you ultimate flexibility and control over your recipe and easily adjust during use. (The Hand Mixer has 3 speeds, see p. 10 for details.)

• Sa fety lock prevents the Flex+ from accidentally turning on. Start using within 5 seconds after pressing or press again.

• I ndicator lights let you know how much battery life is left and the speed you’re using.

You have 66–100% power.

You have 33–66% power.

You have less than 33% power. Have the backup powered up and ready to go.

Safety Lock

Indicator Lights

Click It to Mix It

• E ach piece simply snaps together, just follow the order listed below.

• For your safety, the battery is always attached last before mixing and always removed first when done. Think of it like this: It’s the last one to arrive at the party, and the first one to leave!

Immersion Blender

Big jobs or small, its slim size, stainless blade, and cookware-safe design mean you can enjoy whatever texture you want, wherever you want.

What It Does Blends Emulsifies Froths Purees Whips

What It Makes Dips Dressings Lattes Marinades Mayonnaise Milkshakes

Sauces: pesto, tomato, chimichurri, hollandaise, bearnaise, barbecue, etc.

Smooth gravy Smoothies

Soups

Note: It can’t blend hard foods like frozen fruit or ice cubes, but crushed ice is no problem.

Blending Tips

• Use the included blending container for mayo and other emulsions (making a mixture with liquids that don’t like to mix, like oil and vinegar), smoothies, or any smaller blending tasks.

• For more even blending, warm all liquids to be added to soups and purees.

• Don’t blend foods or liquids if boiling; let cool slightly before blending.

• For your safety, remove the pot or saucepan from the heat source before blending.

• S ome suction, or pull, is normal with immersion blenders. To minimize, leave some space between the blending head and the bottom of the vessel while blending.

• To reduce splattering, the vessel should be no more than half full when blending liquids or purees. Tip the blade away from you at an angle while submerging into the food then gradually increase speeds.

Let’s Start Blending!

1. A fter assembling, add the ingredients to a mixing bowl, sauce pan, pot, or the included blending container.

2. Place into the food without going beyond the top of the thin arm of the attachment before turning on. Note: Always start and stop with the blending head submerged.

3. Click the safety lock button. For continuous blending, keep the power button pressed. To pulse, press and release as many times as needed to get the texture you want.

4. U se a gentle lowering and raising motion to work through the ingredients without forcing.

5. Foods and liquids blend quickly, so keep a close watch.

3 Recipes to Get Started

Blueberry Balsamic Vinaigrette

Makes 1 cup (250 mL)

ACCESSORY: Blending container

Juicy, sweet blueberries transform this dressing into a colorful burst of fresh flavors that tastes as good as it looks!

½ c up (125 mL) fresh blueberries

¼ c up (60 mL) balsamic vinegar

1 t bsp (15 mL) water

1 t bsp (15 mL) honey

1 t sp (5 mL) Dijon mustard

¼ t sp (1 mL) salt

¾ c up (175 mL) extra-virgin olive oil

1. A dd all the ingredients except the oil to the blending container; blend on low until smooth, about 1 minute.

2. A dd the oil and blend on low, gradually increasing to medium while slowly pulling the blender to the top until all the oil is incorporated, about 1 minute. Store refrigerated up to one week.

Easy Homemade Mayonnaise

ACCESSORY: Blending container

Makes 1¼ cups (300 mL)

Why make your own? In about two minutes, you’ll have creamy, real-deal, better-than-any-store-bought mayonnaise. So, why not!

1 w hole raw egg* or ¼ cup (60 mL) aquafaba (the liquid drained from a can of chickpeas)

1 t bsp (15 mL) lemon juice

1 t sp (5 mL) Dijon mustard

¼ t sp (1 mL) salt

1 c up (250 mL) vegetable oil (or any neutral oil)

With a vegan version.

1. Place all the ingredients, in the order listed, into the blending container; let the oil float to the top. Blend on low, keeping the blender stationary until mayonnaise begins to form, about 30 seconds.

2. Slowly pull the blender up and side to side until the oil is emulsified and the mayonnaise is thick and smooth, about 30 seconds. Store refrigerated up to one week.

* R aw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella, you can use ¼ cup (60 mL) of pasteurized whole eggs, pasteurized egg alternatives, or aquafaba (from regular or low-sodium chickpeas).

Chipotle Marinade Makes 1¾ cups (425 mL)

ACCESSORY: Blending container

Get ready to slather this smoky marinade loaded with Southwestern flavors onto whatever you’re grilling fish, shrimp, chicken, pork, steak, vegetables, or really anything!

1 c an (7.5 oz./212 g) chipotle peppers in adobo

¼ c up (60 mL) red wine vinegar

2 t bsp (30 mL) honey

3 g arlic cloves, peeled

1 t sp (5 mL) dried oregano

½ t sp (2 mL) salt

½ c up (125 mL) vegetable oil (or any neutral oil)

1. A dd all the ingredients except the oil to the blending container; blend on low until smooth, about 1 minute.

2. A dd the oil and blend on medium, gradually increasing to high while slowly pulling the blender to the top until all the oil is incorporated, about 1 minute. Store refrigerated up to one week.

Visit our website for nutritional information.

Food Processor

Fresh flavors in a flash without breaking a sweat!

Multiuse Blade

What It Does

Chops, mixes, purees, blends, dices, and minces veggies, herbs, bread crumbs, dips, and salsas to the size and texture you want.

How It Works

This blade sits near the bottom of the center post.

Grating Blade

What It Does

Grates and shreds carrots for cake or salads, cabbage for slaw, broccoli for salads, and cheese for everything.

How It Works

It sits toward the top of the center post. Place the grating size (coarse/fine) face up. Add the ingredients through the food chute.

Slicing Blade

What It Does

Slices and shaves veggies for salads and sautes, potatoes and zucchini for gratins, and apples or any firm produce. (Don’t use to slice cheese.)

How It Works

It sits toward the top of the center post. Place the slicing size (thick/thin) face up. Add the ingredients through the food chute.

Using the Food Pusher

• W hen using the grating or slicing blades, gravity will naturally feed the food into the blades. When needed, very lightly push with the food pusher. Too much pressure can bog down the motor.

• Place the food pusher in the chute while processing to reduce splattering.

Let’s Start Processing!

1. Insert the center post and blade and attach the lid.

2. F or quicker, more consistent processing, cut foods into uniform sizes before processing.

3. Click the safety lock button and press the power button. You can hold for continuous processing or pulse for short bursts. For the best results, always use the highest speed (5) unless otherwise noted.

4. T he bottom of the bowl has a nonslip ring. However, if you’re not using the food pusher, hold the power handle with one hand and the food processor bowl with the other hand while operating for added stability.

5. B ecause it processes quickly, check during use so you get your desired cuts and texture.

3 Recipes to Get Started

Green Goddess Dip Makes 3 cups (750 mL) ACCESSORY: Multiuse blade

Packed with fresh herbs, creamy avocado, and tangy lemon, this bright dip tastes great with chips, veggies, on toast, or as a sandwich spread.

2 l arge, ripe avocados

1 c up (250 mL) low-fat plain Greek yogurt

½ c up (125 mL) sour cream

1 l emon, juiced

4 s prigs tarragon, stems removed

12 c hives, cut into thirds

½ t sp (2 mL) salt

¼ t sp (1 mL) black pepper

1. A dd the ingredients to the food processor bowl and blend until smooth, about 1 minute.

Fresh Mango Salsa Makes 3½ cups (875 mL) ACCESSORY: Multiuse blade

Ridiculously simple and deliciously fresh, you’ll find yourself enjoying this salsa as a dip, in a salad, or as a topping for meat, seafood, and fish tacos. Honestly, it makes everything taste better.

1 s mall red bell pepper, cut into chunks

1 j alapeño pepper, seeded and quartered

1 t sp (5 mL) lime zest

2 t bsp (30 mL) lime juice

¼ t sp (1 mL) salt

¹/ ³ c up (75 mL) cilantro leaves, loosely packed

2 –3 l arge ripe mangoes, peeled and cut into chunks (or 1 lb./450 g frozen, thawed and drained)

Crunchy Asian Slaw Makes 6 cups (1.5 L)

1. A dd the bell pepper, jalapeno, lime zest, juice, and salt to the food processor bowl. Pulse until coarsely chopped, about 8 times.

2. A dd the cilantro and top with the mango (this helps blend evenly). Pulse until coarsely chopped and well blended, about 12 times.

ACCESSORIES: Slicing blade, grating blade, multiuse blade

This simple recipe uses three different blades so you can see just how easy it is to slice, shred, chop, mix, and blend using one tool! For even deeper flavors, make this slaw a day in advance.

½ s mall head green cabbage, halved, cored, cut into 1" (2-cm) slices

6 green onions, trimmed and halved

2 c arrots, peeled and halved

¼ c up (60 mL) low-sodium soy sauce

¼ c up (60 mL) rice vinegar

2 t bsp (30 mL) brown sugar

2 t sp (10 mL) sesame or toasted sesame oil

1" (2-cm) piece ginger, peeled

2 g arlic cloves, peeled

1. S hred the cabbage with the thick slicing blade; place in a large bowl.

2. Slice the green onions with the thin slicing blade; leave the onions in the food processor bowl.

3. Grate the carrots with the coarse grating blade. Add the mixture to the cabbage.

4. F or the dressing, finely chop the remaining ingredients using the multiuse blade, about 1 minute.

5. Pour the dressing onto the vegetable mixture and toss to coat.

Visit our website for nutritional information.

Hand Mixer

A baker ’s and breakfast maker ’s best friend!

Mix, beat, incorporate, and whip together eggs, batters, meringues, and everything in between.

No strings attached!

Beaters

Best For

Combining and mixing wet and dry ingredients for batters and softer doughs, and beating eggs, mashed potatoes, and more.

Whisks

Best For

Incorporating air to make fluffy meringues and frostings, airy whipped cream, frothy egg whites, or blending light batters.

Note: One of the beaters has a collar which needs to be inserted into the larger opening of the Hand Mixer attachment. The whisks can be inserted into either opening.

Speed Adjustment

Safety Lock

Let’s Start Mixing!

Safety Lock & Speed Adjustment

The Hand Mixer attachment has its own safety switch and speed adjust button (3 speeds). When the Hand Mixer is attached to the power handle, it automatically disables the power handle controls, so there’s no need to push any buttons on the power handle.

1. M ake sure the speed adjust button on the Hand Mixer attachment is in the Off position before assembling. After connecting the battery, you’ll see the white speed light blink three times and the indicator light will be blue. You’re ready to go.

2. Place the beaters or whisks into the ingredients in a non-glass bowl before turning on.

3. P ress the safety switch on the Hand Mixer attachment and adjust the speed, starting on low and gradually increasing as needed. Once it moves out of the Off position, you can let go of the safety switch. (After returning to the Off position, you’ll need to press it again to resume.)

4. T here may be a 2-second delay before mixing starts. This is perfectly normal.

5. O nce you’re done, slowly adjust the speed to Off. When completely stopped, you can remove from the bowl.

Meringue Cookies

3 Recipes to Get Started

Whipped Cream

Makes 4 cups (1 L)

ACCESSORY: Whisks

Get the vegan version on our website.

We can confidently say that this whipped cream tastes 100% better than store-bought, and it only takes 2 minutes and 3 ingredients!

2 c ups (500 mL) heavy whipping cream

¼ c up (60 mL) powdered sugar

1 t sp (5 mL) vanilla extract

1. A dd all the ingredients to a large mixing bowl; whisk on high until peaks form, 1–2 minutes. For more volume, chill the bowl first. It’ll stay fresh up to two weeks refrigerated, but probably won’t last that long!

Makes about 4 dozen ACCESSORY: Whisks

With a vegan version.

These light, airy, gluten-free cookies use just 4 ingredients! Dip in chocolate and sprinkles or add a few drops of food coloring for pretty holiday or themed treats.

4 e gg whites or ½ cup (125 mL) aquafaba (the liquid drained from canned chickpeas, regular or low-sodium)

¼ t sp (1 mL) cream of tartar

¾ c up (175 mL) sugar, divided

½ t sp (2 mL) vanilla extract

1. W hip the egg whites or aquafaba (for a vegan version) on high until foamy, about 2 minutes.

2. A dd the cream of tartar and whisk on high until soft peaks form, 1–2 minutes. Gradually add 1 tbsp (15 mL) of sugar at a time, whisking for 30 seconds after each addition until stiff peaks form and all of the sugar is dissolved (it should be smooth and glossy when rubbed between your fingers), 6–8 minutes.

3. F old in the vanilla extract. Spoon or pipe 1" (2-cm) cookies onto parchment-lined baking sheets.

4. B ake at 200°F (100°C) for 1½–2 hours, or until crisp and dry. Store in an airtight container.

Whipped Chocolate Ganache Frosting

Makes 2 cups (500 mL) ACCESSORY: Whisks or beaters

This light and fluffy frosting will add a luxurious touch to anything it meets—cakes, cupcakes, brownies, cookies, dipped fruit, and so much more!

¾ c up (175 mL) heavy whipping cream

¼ c up (60 mL) powdered sugar

¼ t sp (1 mL) vanilla extract

8 o z. (250 g) semi-sweet baking chocolate, chopped, or 1½ cups (375 mL) semi-sweet chocolate morsels

1. B ring the cream, sugar, and vanilla to a boil in a small saucepan. Pour over the chocolate and let stand for 3 minutes; stir until smooth. Let sit at room temperature until thickened, about 1 hour; don’t refrigerate.

2. W hen cool, whip on high until thickened and lighter in color, 2–3 minutes. It’ll firm up slightly as it stands.

Chai Energy Balls

TOTAL TIME459mins Servings

Ingredients

1 c up (250 mL) unsalted roasted sunflower seeds

¼ c up (60 mL) honey

3 t bsp (45 mL) water

1 t sp (5 mL) ground cinnamon

½ t sp (2 mL) vanilla extract

½ t sp (2 mL) ground cardamom

¼ t sp (1 mL) salt

Directions

ATTACHMENT

6-cup (1.5-L) Food Processor ACCESSORY Multiuse blade

12 oz. (350 g) dried pitted dates (about 2 cups/500 mL)

1 c up (250 mL) unsweetened flaked coconut

1. A dd the sunflower seeds, honey, water, cinnamon, vanilla, cardamom, and salt to the food processor bowl. Pulse 3–5 times to chop the sunflower seeds.

2. W ith the Food Processor running, gradually add the dates. Process until a thick paste forms, about 30 seconds, scraping down the sides halfway through.

3. Place the coconut into a shallow bowl. Scoop the date mixture into approximately 2-tbsp (30-mL) balls and roll in the coconut to coat. Refrigerate until firm, about 2 hours. Refrigerate or freeze to store.

Cook ’ s Tips

If you don’t have ground cardamom or can’t find it at your grocery store, you can substitute ¼ tsp (1 mL) of finely ground black pepper for a subtle, spicy addition.

Even though dates are sold as pitted, occasionally there are small pits or pieces that are missed during packaging. These hard pieces can damage the food processor blade, so make sure all hard pieces are removed before processing.

U.S. nutrients per serving (2 balls): Calories 260, Total Fat 11 g, Saturated Fat 4.5 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 40 g, Fiber 6 g, Sugars 32 g (includes 7 g added sugar), Protein 4 g

Vegan Black Bean Soup

ATTACHMENTS

TOTAL TIME358mins Servings

Soup

1 t bsp (15 mL) vegetable oil

1 r ed bell pepper, seeded and cut into chunks

1 s mall yellow onion, cut into chunks

1 jalapeño, seeded and quartered

2 g arlic cloves, peeled

2 c ups (500 mL) low-sodium vegetable broth

4 c ans (15 oz./425g each) black beans, undrained, divided (see cook’s tip)

¼ t sp (1 mL) cumin

1 b ay leaf

Directions

6-cup (1.5-L) Food Processor, Immersion Blender

Tomato Salsa

3 plum tomatoes, quartered

ACCESSORY Multiuse blade

¼ c up (60 mL) cilantro leaves, loosely packed

¼ t sp (1 mL) salt

1 lime

O ptional: Sliced avocado

1. H eat the oil in a large pot over medium heat for 2–3 minutes. Add the vegetables and garlic to the pot; cook until softened and slightly browned, 4–6 minutes.

2. Ad d the broth, 3 cans of undrained beans, cumin, and bay leaf. Bring to a boil, covered, over high heat. Reduce the heat and simmer, uncovered, stirring occasionally until thickened, 12–15 minutes.

3. M eanwhile, coarsely chop the salsa ingredients with the Food Processor.

4. R emove the soup from the heat and discard the bay leaf. Puree with the Immersion Blender on high until smooth, about 1 minute.

5. A dd the remaining can of beans and stir to combine. Serve the soup with the tomato salsa and sliced avocado, if you’d like.

Cook’s Tip

Adding the liquid from the canned beans gives this soup body and deepens the flavor.

U.S. nutrients per serving: Calories 210, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 890 mg, Carbohydrate 42 g, Fiber 1 g, Sugars 4 g (includes 0 g of added sugars), Protein 12 g

Falafel Burgers

TOTAL TIME204mins Servings

Tzatziki

1 small cucumber, cut lengthwise

½ c up (125 mL) low-fat plain Greek yogurt

1 t bsp (15 mL) olive oil

1 t bsp (15 mL) lemon juice

1 g arlic clove, pressed

½ –1 t sp (2–5 mL) dried dill

¼ t sp (1 mL) salt

ATTACHMENT

6-cup (1.5-L) Food Processor

Falafel Patties

1 small zucchini (about 4 oz./125 g)

½ s mall onion, chunked

2 g arlic cloves, peeled

½ c up (125 mL) parsley leaves, loosely packed

½ c up (125 mL) cilantro leaves, loosely packed

1 tsp (5 mL) ground coriander

½ t sp (2 mL) ground cumin

½ t sp (2 mL) salt

1 c an (15 oz./ 425 g) chickpeas, drained and rinsed

¼ c up (60 mL) all-purpose flour (see cook ’s tip)

½ t sp (2 mL) baking powder

2 t bsp (30 mL) vegetable oil

To Serve

ACCESSORIES

Coarse grating blade, multiuse blade

4 s andwich thins or buns

4 slices tomato

2 c ups (500 mL) arugula

Directions

1. For the tzatziki, coarsely grate the cucumber; remove and drain any liquid. Combine in a small bowl with the remaining tzatziki ingredients; cover and refrigerate.

2. For the patties, coarsely grate the zucchini. Place the zucchini on a paper towel; squeeze to remove any moisture.

3. Ad d the multiuse blade, then the onion, garlic, parsley, cilantro, coriander, cumin, and salt to the food processor bowl. Blend on low until finely chopped, 10–15 seconds. Pulse in the chickpeas, stopping to scrape the sides if needed, until coarsely chopped.

4. R emove the blade and mix in the zucchini, flour, and baking powder until combined.

5. H eat the oil in a medium skillet over medium heat for 2–3 minutes. Form the falafel mixture into four patties and cook until crisp, about 3 minutes per side. Serve on buns topped with tomato, arugula, and tzatziki.

Cook’s Tips

To make this recipe gluten-free, replace the all-purpose flour with gluten-free flour.

If you refrigerate the patties before cooking, they’ll be firmer and hold together better.

U.S. nutrients per serving: Calories 420, Total Fat 16 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 840 mg, Carbohydrate 54 g, Fiber 8 g, Sugars 10 g (includes 3 g added sugar), Protein 18 g

Rigatoni With Roasted Tomato

Vodka Sauce

TOTAL TIME308mins Servings

Ingredients

½ m edium yellow onion, cut into wedges

6 plum tomatoes, quartered

3 large garlic cloves, peeled

1 t bsp (15 mL) oil

½ t sp (2 mL) salt, divided

1 lb. (454 g) rigatoni pasta

½ c up (125 mL) heavy cream

¼ c up (60 mL) vodka (see cook’s tip)

ATTACHMENT Immersion Blender

1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), plus more for serving

¼ t sp (1 mL) red pepper flakes B asil for serving

Directions

1. S et the oven to broil and place the oven rack at least 5" (13 cm) away from the heat.

2. S eparate the layers of onion and toss with the tomatoes, garlic, oil, and ¼ tsp (1 mL) of salt in a small bowl. Place the mixture on a broiler-safe baking sheet with the tomatoes cut-side up. Broil until lightly charred but not overbrowned, 13–15 minutes.

3. M eanwhile, bring a large pot of water to a boil and cook the pasta according to the package directions; drain.

4. A dd the cooked veggie mixture to a medium pot. Puree on medium, gradually increasing to high until smooth, 2–3 minutes. Add the cream, vodka, Parmesan, red pepper flakes and remaining salt. Blend on high for 1 minute. Simmer the sauce over medium-low heat for 7–8 minutes.

5. S erve the sauce over the pasta and top with grated Parmesan and chopped basil, if you’d like.

Cook’s Tip

Vodka adds a bit of heat and a slight sharp bite that balances out the sweetness of the roasted tomatoes and cream. You can omit it, if you’d like.

U.S. nutrients per serving: Calories 320, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 46 g, Fiber 1 g, Sugars 4 g (includes 0 g of added sugars), Protein 9 g

Toasted Almond Cake

12-16 Servings

TOTAL TIME150 mins

Oil or butter to grease the pans

1 pkg (16.25 oz./461 g) white cake mix

1 c up (250 mL) almond milk

3 e gg whites

½ t sp (2 mL) almond extract

Directions

1. Preheat the oven to 325°F (160°C). Grease two 9" (23-cm) cake pans.

2. Add the cake ingredients to a large mixing bowl. With the Hand Mixer, beat on low gradually increasing to medium until smooth, about 2 minutes.

3. Divide the batter between the two pans, smoothing the top. Bake until lightly browned and a toothpick inserted in the center comes out clean, 25–30 minutes. Cool 10 minutes before removing the cakes from the pans to a wire rack; cool completely.

4. For the filling, bring the evaporated milk to a boil and pour into a small bowl. Add the brown sugar and blend with the Immersion Blender on low, gradually increasing to high, until smooth. Add the butter, almond extract, and salt; blend until smooth and thickened.

ATTACHMENTS

Hand Mixer, Immersion Blender

ACCESSORY Beaters Cake

Caramel & Almond Filling

½ c up (125 mL) evaporated milk

1¼ c ups (310 mL) dark brown sugar

1 s tick (4 oz./125 g) cold butter, cubed

½ t sp (2 mL) almond extract

¼ t sp (1 mL) salt

¾ c up (175 mL) toasted sliced almonds, plus more for decorating

Frosting

2 s ticks (8 oz./250 g) unsalted butter, softened

¼ c up (60 mL) reserved caramel filling

5. Measure out ½ cup (125 mL) of the caramel filling and mix in the almonds. Cool the reserved caramel filling to room temperature.

6. When the cakes have cooled, slice a thin layer off the tops to make a flat surface. Place one cake, cut-side up on a large plate or cake stand; spread the caramel & almond filling over the top. Place the second layer, cut-side down on top of the filling.

7. For the frosting, cream the butter with the Hand Mixer. Add the reserved caramel filling and beat until light and fluffy.

8. Starting at the top of the cake, spread the frosting over the top and sides. Decorate with additional almonds, if you’d like.

Cook’s Tip

Go ahead and make a double batch of the filling! It’s great for dipping treats or to drizzle on top of cakes, brownies, and cookies.

U.S. nutrients per serving: Calories 500, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 50 mg, Sodium 540 mg, Carbohydrate 70 g, Fiber 1 g, Sugars 44 g (includes 15 g added sugar), Protein 5 g

Strawberry & White Chocolate

Icebox Cake

3010-12mins Servings

Ingredients

TOTAL TIME plus 4 hours for chilling

ATTACHMENTS

6-cup (1.5-L) Food Processor, Immersion Blender, Hand Mixer

ACCESSORIES

Multiuse blade, whisks, blending container

2 c ups (500 mL) heavy whipping cream, divided

2 pkg. (4 oz./125 g each) white chocolate bars, chopped Oil or butter to grease the pan

1 t bsp (15 mL) sugar

2 0 crème-filled chocolate sandwich cookies

½ s tick (2 oz./60 g) butter, melted

Directions

1. Bring ¾ cup (175 mL) of heavy whipping cream to a boil; pour over the white chocolate in a small bowl. Let stand 3 minutes to melt. Stir until smooth; cool to room temperature, about 1 hour (see cook’s tip).

2. Grease a 9" (23-cm) springform cake pan and sprinkle with the sugar (see cook’s tip). With the Food Processor running, add the cookies to the bowl; process until finely ground. Add the melted butter and process until incorporated. Remove the mixture and press firmly over the bottom of the springform pan; refrigerate.

3. A dd 1 cup (250 mL) of the strawberries, ¼ cup (60 mL) of the jam, lime zest, and lime juice to the blending container and puree with the Immersion Blender until smooth.

1 q t. (1 L) strawberries, sliced, divided

½ c up (125 mL) seedless strawberry jam, divided

1 t sp (5 mL) lime zest

1 t bsp (15 mL) lime juice

4. In a large mixing bowl, whip the remaining heavy whipping cream with the Hand Mixer on high until stiff peaks form. Gently fold the cooled white chocolate mixture into the cream. Add the strawberry puree and fold until just incorporated. Spread the mousse evenly into the prepared crust. Chill in the refrigerator at least 4 hours or overnight.

5. To make the sauce, combine the remaining strawberries with the remaining jam. Top each slice of cake with the sauce before serving.

Cook’s Tips

If you want to speed up cooling the melted chocolate mixture, you can refrigerate it in 10-minute increments, stirring well after each increment until it’s cooled but still pourable. It’s best not to chill the mixture completely.

The sprinkled sugar on the sides of cake pan prevents the mousse from sticking to the pan and will melt as the cake chills.

U.S. nutrients per serving: Calories 410, Total Fat 28 g, Saturated Fat 16 g, Cholesterol 60 mg, Sodium 105 mg, Carbohydrate 40 g, Fiber 2 g, Sugars 31 g (includes 9 g added sugar), Protein 3 g