Deviled Eggs, Fat-Free Chocolate Chewies

Cookie Press manualv4 1/9/09 12:49 PM Page 21

Deviled Eggs

Makes 4 - 6 Servings

INGREDIENTS

12 hard boiled eggs, peeled and halved 1/4 cup mayonnaise

2 ounces cream cheese

4 tablespoons unsalted butter, room temperature 1/2 teaspoon salt

1/2 teaspoon freshly ground pepper 1/2 teaspoon red pepper sauce 1/4 teaspoon dry mustard

METHOD

1Remove the yolks from the eggs, and set whites aside.

2Place the yolks with all of the other ingredients in food processor and puree until smooth.

3Place the mixture in the cookie press, filling 3/4 full. Fit the cookie press with the star-shaped pastry tip (#6) and fill each of the egg halves with the filling. Garnish with caviar or olive slices if desired.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

Fat-Free Chocolate Chewies

Makes 3 dozen cookies

INGREDIENTS

1/3 cup cocoa powder

3 tablespoons unbleached all-purpose flour

21/4 cups powdered sugar 1/2 teaspoon kosher salt

1 teaspoon vanilla extract

2large egg whites

METHOD

1Preheat oven to 325 degrees.

2In bowl of food processor, combine ingredients in order listed. Process until soft dough forms.

3Fill cookie press to MAX line. Attach a disk which has a large opening (Try #5 or #6).

4Press onto foil-lined cookie sheets.

5Bake for 15-20 minutes or until surface of cookies is dry but soft in the center when pressed.

6Please note, these cookies will spread and will not keep the exact shape of the disk.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

BECP0020 specifications

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