you take the cake, mom!
happy mother’s day!
glazed lemon cupcakes with raspberries
Airy cakes with raspberry filling and a lemony glaze spell indulgence!
cupcakes
1 lemon
¾ cup (175 mL) sugar
3 tbsp (45 mL) canola oil
1
∕³cup (75 mL) plain nonfat
yogurt
1
∕³ cup (75 mL) 2% milk
1tbsp (15 mL) lemon extract
1¼cups (300 mL)
all-purpose flour
¾ tsp (4 mL) baking soda
¼ tsp (1 mL) salt
2egg whites, room temperature
¼ cup (50 mL) raspberry
pastry filling
ganache & garnish
3squares (1 oz/30 g each) white
chocolate for baking, chopped
2tbsp (30 mL) plain nonfat
yogurt
1½ tsp (7 mL) lemon extract
12 fresh raspberries
1
Preheat oven to 350°F (180°C). Place cupcake liners into wells of Muffin
Pan; set aside. Using Microplane® Zester, zest lemon to measure 1 tbsp
(15 mL) zest. In Stainless (4-qt./4-L) Mixing Bowl, combine sugar and oil;
whisk well with Stainless Whisk. Add zest, yogurt, milk and extract; whisk
until well blended.
2
Combine flour, baking soda and salt in Small Batter Bowl; mix well.
Using (7-in./18-cm) Strainer, sift flour mixture into wet ingredients; whisk
until blended. Using clean whisk, whisk egg whites vigorously in Stainless
(2-qt./2-L) Mixing Bowl 1 minute or until very foamy; fold into batter.
3
Immediately scoop batter into liners using level Large Scoop. Using
Small Scoop, place a very scant scoop of pastry filling (about 1 tsp/5 mL)
onto centers of cupcakes; push in gently with back of scoop. Bake
15–17 minutes or until tops spring back when lightly pressed. Remove
pan from oven to Stackable Cooling Rack; let stand 5 minutes. Carefully
remove cupcakes from pan.
4
Meanwhile, for ganache, place chocolate in (2-cup/500-mL) Prep Bowl.
Microwave on HIGH 45–60 seconds or until almost melted; stir until
smooth. Stir in yogurt and extract. Dip tops of cupcakes into ganache,
coating tops evenly. Garnish with raspberries.
Yield: 12 servings
U.S. Nutrients per serving (1 cupcake): Calories 190, Total Fat 6 g, Saturated Fat 1.5 g,
Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 31 g, Fiber 1 g, Protein 3 g
© 2011 The Pampered Chef used under license.
P1369-03/11
nothing is sweeter
than my mom!
happy mother’s day!
double chocolate mousse cups
Waffle bowls add an element of whimsy to these cool treats.
waffle cups
½ cup (125 mL) semi-sweet
chocolate morsels
1pkg (4 oz/113 g) prepared
waffle bowls (10 bowls)
mousse & garnish
½ cup (125 mL) white chocolate
morsels
1 cup (250 mL) cold milk
1pkg (3.3 oz/102 g) white
chocolate or vanilla instant
pudding and pie filling
1 container (8 oz) frozen
whipped topping, thawed
(3 cups/750 mL)
3tbsp (45 mL) sliced almonds,
toasted
½ pint fresh raspberries
1
For waffle cups, place semi-sweet morsels in (1-cup/250-mL) Prep Bowl.
Microwave, uncovered, on HIGH 60–90 seconds or until melted and
smooth, stirring every 15 seconds. Dip Chef’s Silicone Basting Brush into
chocolate. Swirl brush around inside walls of waffle bowls, replenishing
brush with chocolate as necessary.
2
For mousse, place white chocolate morsels into another Prep Bowl.
Microwave, uncovered, on HIGH 60–90 seconds or until melted and
smooth, stirring every 15 seconds. Combine milk and pudding mix in
Classic Batter Bowl; whisk using Stainless Whisk until thickened. Add
melted white chocolate; whisk until smooth. Fold in whipped topping
using Small Mix ‘N Scraper®.
3
Coarsely chop almonds using Food Chopper. To assemble cups, spoon
mousse into large resealable plastic bag. Trim corner of bag with Utility
Knife; using a circular motion, pipe mousse evenly into cups. Sprinkle
mousse with almonds and top with raspberries.
Yield: 10 servings
U.S. Nutrients per serving: Calories 280, Total Fat 12 g, Saturated Fat 8 g, Cholesterol 5 mg,
Sodium 170 mg, Carbohydrate 39 g, Fiber 2 g, Protein 4 g
Cook’s Tip: To toast almonds, place into (8-in./20-cm) Sauté Pan. Cook
7–10 minutes over medium heat, stirring frequently with Slotted Turner until
toasted. Remove from pan to cool.
© 2011 The Pampered Chef used under license.
P1369-03/11
no one could ever
pull us apart, mom!
happy mother’s day!
antipasti pull-apart pizza
A fun twist on pizza, this appetizer features all the flavors of an
antipasti platter over a crust of bite-size pieces of French bread.
2 tsp (10 mL) olive oil, divided
2 pkg (11 oz each) refrigerated
French bread dough (see
Cook’s Tip)
1 jar (12 oz) marinated artichoke
hearts, drained and patted dry
(about 1¼ cups/300 mL)
1 8-oz (250-g) block mozzarella
cheese
1 medium red bell pepper
½ cup (125 mL) pitted ripe olives
2 garlic cloves, pressed
¼ tsp (1 mL) salt
¼ tsp (1 mL) coarsely ground
black pepper
2 oz (60 g) Parmesan cheese,
divided
Chopped fresh parsley
(optional)
1
Preheat oven to 400°F (200°C). Brush Large Round Stone with Handles
with 1 tsp (5 mL) of the oil. Place one package of the dough onto Large
Grooved Cutting Board. Using a sawing motion, cut dough in half
lengthwise with Color Coated Bread Knife; slice each dough half crosswise
into 16 half moons for a total of 32 half moons. Repeat with remaining
dough. Arrange dough over baking stone, leaving a ½-in. (1-cm) border
around edge and spacing ½ in. (1 cm) apart; brush with remaining oil. Bake
14–16 minutes or until crust is golden brown.
2
Meanwhile, for antipasti, coarsely chop artichokes with Food Chopper.
Dice mozzarella cheese into ½-in. (1-cm) cubes and dice bell pepper with
Santoku Knife. Slice olives with Egg Slicer Plus®. Combine artichokes,
mozzarella cheese, bell pepper, olives, garlic pressed with Garlic Press, salt
and black pepper in Stainless (4-qt./4-L) Mixing Bowl; mix well.
3
Remove baking stone from oven to Stackable Cooling Rack. Using Rotary
Grater, grate half of the Parmesan cheese over crust; top with antipasti.
Bake 5–7 minutes or until mozzarella cheese is melted. Remove from oven;
grate remaining Parmesan cheese over top and sprinkle with chopped fresh
parsley, if desired.
Yield: 16 servings
U.S. Nutrients per serving: Calories 160, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 10 mg,
Sodium 490 mg, Carbohydrate 21 g, Fiber 1 g, Protein 8 g
Cook’s Tip: If desired, 2 pkg (13.8 oz or 283 g each) refrigerated pizza crust can
be substituted for the refrigerated French bread dough.
© 2011 The Pampered Chef used under license.
P1369-03/11
you’re always worth
the extra effort, mom!
happy mother’s day!
chicken farfalle pomodoro
The fresh tomato sauce in this recipe is worth the extra effort and is
healthier than most jarred varieties.
6 oz (175 g) uncooked
multi-grain farfalle pasta
(2 cups/500 mL)
1 lb (450 g) boneless, skinless
chicken breasts
½ tsp (2 mL) plus 1/8 tsp
(0.5 mL) salt, divided
½ tsp (2 mL) coarsely ground
black pepper, divided
2 pints cherry tomatoes
1 tbsp (15 mL) olive oil
2 garlic cloves, pressed
½ cup (125 mL) chopped fresh
basil leaves
1 tsp (5 mL) chopped fresh
oregano leaves
3 cups (750 mL) fresh baby
spinach leaves
1
Preheat broiler on HIGH. Cook pasta according to package directions,
omitting salt and oil; drain and keep warm. Heat 11" Square Grill Pan
over medium heat 5 minutes. Lightly spray pan with olive oil using Kitchen
Spritzer. Season chicken with 1/8 tsp (0.5 mL) of the salt and ¼ tsp (1 mL)
of the black pepper. Place chicken into pan and top with Grill Press. Cook
5 minutes on each side or until internal temperature reaches 165°F (74°C)
in thickest part of chicken and grill marks appear. Remove chicken from
pan; dice chicken.
2
Meanwhile, place tomatoes on Medium Sheet Pan; lightly spray with
olive oil. Place pan 2–4 in. (5–10 cm) from heating element. Broil
2–3 minutes. Using Oven Mitt, carefully shake pan to turn tomatoes.
Return pan to broiler; broil an additional 2–3 minutes or until tomatoes
are slightly charred and just beginning to burst. Remove pan from oven.
3
In Stainless (6-qt./6-L) Mixing Bowl, combine tomatoes, oil, garlic pressed
with Garlic Press, remaining ½ tsp (2 mL) salt and remaining ¼ tsp (1 mL)
black pepper; mash gently with Nylon Masher. Add pasta, chicken, basil
and oregano; toss to coat. Add spinach; toss gently. Serve immediately.
Yield: 4 servings
U.S Nutrients per serving: Calories 350, Total Fat 8 g, Saturated Fat 1.5 g, Cholesterol 65 mg,
Sodium 470 mg, Carbohydrate 37 g, Fiber 6 g, Protein 33 g
Cook’s Tip: Farfalle pasta is also called bow tie pasta. If desired, other types of
pasta, such as penne, can be substituted.
© 2011 The Pampered Chef used under license.
P1369-03/11