I don’t know about you, but my body has been craving something besides cookies, and desserts. Don’t get me wrong, I have enjoyed all the Christmas goodies, but this girl needs to get back on track. I’m all about balance when it comes to diet and exercise, but let’s face it, that’s harder to do when you throw all the extra things that come along with the holiday season!!
This delicious green tahini sauce is a wonderful addition to most grain bowls (and tacos too!). It’s so easy to make. Just put all the ingredients in a food processor and blend…that’s it!! C’mon, it doesn’t get any easier than that!
This recipe makes enough for four grain bowls. Enjoy!!
3 garlic cloves
3/4 cup chopped fresh cilantro (45 grams)
3/4 cup chopped fresh parsley (20 grams)
1 teaspoon ground cumin
½ teaspoon red pepper flakes
1 teaspoon agave or honey
1 cup tahini (230 grams)
1/4 cup fresh lemon juice (61 grams)
Salt and Pepper to taste
Add all of the ingredients in a food processor and pulse several times until combined. Scrape down the sides of the processor bowl. Continue to blend until the sauce is smooth and creamy. *Drizzle in 1/4 – 1/2 cup water into the food processor until your sauce reaches your desired consistency.
A few years ago I tried my hand at Macarons for the first time. I watched tutorials and YouTube videos. Quite frankly, I was scared me to attempt these tricky cookies, but I was also very determined. I had never even eaten a macaron up until this point, but I was hosting a baby “sprinkle” for my daughter and I wanted these persnickety little gems gracing the dessert table that day.
Every single video and tutorial was telling me that these cookies do NOT like humidity. Well, I live in South Jersey (like, as far South as you can go before landing in the water!), and we have a ton of humidity around here in the summer. Did I forget to mention the sprinkle was in June?!! Well, that wasn’t going stop me. Macarons can be made ahead of time. They keep really well in the freezer. I freeze mine unfilled in airtight containers. I remove them from the freezer the day before I plan to serve them. Let them come to room temperature before filling them. After filling them, place them in the refrigerator overnight so they can mature (or bloom). This allows the flavors to develop, and if you overcook your macarons, it softens them right up!
I would like to share some tips that have helped me make uniform, delicious macaroons. They are a tricky cookie to make, but once you get the hang of making them, you will be happy that you have them in your cookie arsenal. I love making them for friends as presents or just letting them show up on a special dessert table every now and then.
You don’t need to “age” your egg whites. Just use egg whites that are at room temperature. You can help this process by putting eggs right from the refrigerator in warm water for about 15 minutes.
I use cream of tartar in my egg whites to stabilize them. This will make your meringue results consistent every time. You don’t want to overbeat your egg whites. You want a stiff meringue, but not too dry. This can result in your meringue deflating, causing a hollow shell.
Using a kitchen scale to measure ingredients will help with consistency in your baking also. If you don’t have one I highly recommend you invest in one PRONTO!!
Sift the confectioners’ sugar, almond flour and salt 4-5 times. This makes for a really smooth macaron. Please don’t skip this step…you’ll thank me laterJ.
Don’t over mix your batter. Stop mixing once it reaches the ribbon stage and you can make a figure eight while lifting your batter with a spatula (refer to video). The batter should be slow flowing and thick. Over mixing will cause cracks on the top, spreading, and no feet. It’s better to under mix than to over mix your batter.
You need to allow your macarons to dry. I allow mine to dry for 30-60 minutes. The longer, the better. You will know it is dry once you can run your finger across the top of your cookie, and if the skin is dry, your macarons are ready. This step is VERY important and neglecting to do so will result in cracked macarons. The top needs to form a skin. If the skin isn’t thick enough, the air from the meringue will expand in the oven causing cracks to form on top, instead of forming feet.
Everybody’s oven is different, but I like to bake my macarons in a 300 degree oven for 17-19 minutes. It is better to over bake than under bake your macarons. If they are under baked, the feet will stick to the parchment paper (or silicone pad) and the shell will peel away from the feet. If they are over baked they will be hard and crunchy, but they will become soft once you fill them and refrigerate (mature) them for 24 hours.
1 3/4 cups confectioners’ sugar (198 grams)
1 cup finely ground almond flour (96 grams)
1/4 teaspoon kosher salt
3 large egg whites at room temperature
1/4 teaspoon cream of tarter
1/4 cup granulated sugar (50 grams)
1/2 teaspoon pure vanilla extract ( or flavoring of choice)
gel food coloring
1 cup unsalted butter at room temperature (226 grams)
3 cups sifted confectioners’ sugar (340 grams)
1 teaspoon pure vanilla extract
3 tablespoons milk (46 grams)
Line baking pans with parchment paper or silicone mats. Wipe bowl down you will be mixing egg whites in with lemon juice so they are totally grease free (this helps the egg whites to whip properly).
Put the confectioners’ sugar, almond flour and salt in a bowl. Sift 4-5 times to make sure this mixture is lump free. This is going to make for a smooth macaron. Trust me, you do not want to skip this step! It really makes for a bit of “Wow” factor.
Place the egg whites and cream of tartar in the mixing bowl that you wiped down with lemon juice. Mix until soft peaks form and then gradually add the granulated sugar until it is completely incorporated and you have stiff (but not dry). You know you have achieved this if you can turn the bowl upside down and the meringue does not fall out. Add your flavoring and food coloring and mix until incorporated.
Gently fold the confectioners’ sugar/almond flour mixture into the meringue mixture 1/3 at a time. Continue to fold until the batter falls into ribbons and you can make the figure 8 (see video).
Place the batter in a decorating bag with a large circle tip and pipe 1 1/2 inch circles on the prepared baking pans. The macarons should be at least 3/4″ apart. “Drop” the baking sheets on a hard, flat surface at least five times to remove any air bubbles. I pop any visible air bubbles with a toothpick.
At this point the macarons need to dry for at least 30 minutes or up to an hour. This will allow a good skin to form on top. While they are drying, preheat your oven to 300 degrees.
Bake for 17-19 minutes. You should have good feet and the macarons should be dry. Remove the macarons and allow them completely cool on the baking sheets. The macarons will release easily at this point.
Make buttercream filling by placing the butter in a mixing bowl and beating until light and fluffy (about two minutes). Slowly add the confectioners’ sugar and beat until fully incorporated. Mix in the vanilla and milk and beat until fully incorporated. Place in piping bag and add a medium size dollop in the center of one of the macarons and top with another macaron to make a “sandwich”. Repeat with the remaining shells.
Place your macarons in an airtight container. If you can wait (that’s a big “IF”), allow your macarons to set for 24 hours so they can bloom. This will not be an easy task, but trust me, it makes a difference.
These little gems make a great gift or special dessert. They are going to go fast!! Enjoy!!
I think the invention of peanut butter and chocolate together is genius, and these chocolate peanut butter calls are a prime example of this!
As I was putting my Christmas cookie list together (by the way, this is NO easy task), I found this recipe. I usually make my go to peanut butter cookie recipe with a chocolate kiss placed on the top after it comes out of the oven. Being a favorite with my family, they have always made the list.
The addition of mini M&M’s is the “icing on the cake”, so to speak. I added 1 cup of peanut butter, as opposed to the ¾ cup called for in the recipe. After I added the confectioners’ sugar it seemed like it needed more, and the extra ¼ seemed to do the trick.
I used my 1 tablespoon scoop for the dough and it made 30 cookies. I dipped the balls in Baker’s semi-sweet chocolate and drizzled with extra chocolate after they set. I placed mine in the refrigerator for about 15 minutes to chill.
I served these at my son’s “100 days of storms” reveal party at his art gallery. If you get a chance, go to his Instagram page @davidmacomber_dotcom and check out his artwork. I’m a very proud Mom, I know, but his work is amazing and you are in for treat!
My daughter-in-love said they are her new favorite cookie. You have to love compliments like that…I know I do!
½ cup unsalted butter (115 grams) room temperature
1 cup * creamy peanut butter (185 grams)
Pinch of kosher salt
½ teaspoon vanilla extract
3 cups confectioners’ sugar (360 grams)
½ cup mini M&M’s (100 grams)
16 oz. semi-sweet chocolate (I used Baker’s semi-sweet chocolate)
Beat the butter on medium speed in a large mixing bowl until smooth and creamy (about two minutes).
Add the peanut butter, salt, and vanilla extract. Mix until everything is combined and creamy. With your mixer on low speed, slowly add the confectioners’ sugar until combined. It will be a little crumbly,
but will come together when you add the M&M’s. Work the dough with your hands. As you mix them in and the dough will become soft and easier to work with.
Scoop into one inch round balls and place on a parchment lined cookie sheet. Chill in the refrigerator for half an hour. While the balls are chilling chop the chocolate and place in a double boiler until the chocolate has melted, and smooth and creamy.
After the peanut butter balls are chilled, dip them in the chocolate one at a time. Tap off the excess chocolate and place on the parchment lined sheet pans. Put the extra chocolate in a squeeze bottle and work the bottle back and forth over the dipped chocolate balls, making a design on the top (shown in the above pictures).
You really need to make these, and I think they will be your new favorite too (or at least on the top five of your list)!!
These cookies were inspired by Sally McKenney’s Peanut Butter M&M’s truffles. Check out her Instagram page @Sallysbakeblog (you’ll be glad you did!)
Recently, as I was looking through some old cookie recipes, I came across this biscotti recipe. A co-worker (and friend) gave me this recipe 15 years ago. This was an old family recipe, and I was very excited and priviledged that she was sharing it with me…Thanks Ann!
If you haven’t already guessed, her family is from Italy. I have a niece that lives in Italy too! She is an amazing cook and baker!!! I am hoping to visit her in Italy in the near future.
Now, back to these delicious cookies (or are they biscuits? Hmmm). The definition of biscotti is “twice baked” cookies that originated in Italy, and are not as sweet as traditional cookies. They are dry and crunchy (not your typical description for a cookie), but they are made to be dunked.
Since they are very dry, biscotti traditionally are served with a drink for dunking. In Italy, they are typically served as an after-dinner dessert with a Tuscan fortified wine called Vin Santo.
Outside of Italy, they are more frequently eaten with coffee, (including cappuccinos and lattes), or tea.
I love the taste that the orange zest gives to these cookies. Combined with the dried cranberries and white chocolate, the taste is out of this world!! Do yourself a favor and make these gems. Don’t wait 15 years like I did….oh my! These cookies are back on the top of my list and should be on the top of yours too!
1/4 cup olive oil (I use Bertolli extra light tasting)
3/4 cup granulated sugar (150grams)
1 teaspoon vanilla bean extract
½ teaspoon pure almond extract
2 eggs-room temperature
1 ¾ cups all-purpose flour (120 grams)
¼ teaspoon kosher salt
1 teaspoon baking powder
Zest of one medium orange (about 1 Tablespoon)
1/2 cup dried cranberries
1/2 cup sliced almonds (roughly chopped)
1/3 cup white chocolate chips
Pre-heat oven to 300 degrees. Line a large cookie sheet with parchment paper or silicone pad.
Zest one medium sized orange and set aside
In a large mixing bowl, beat the olive oil and sugar until well combined (one minute). Scraping sides of bowl as needed. Add the extracts and the eggs and beat to combine.
In smaller bowl, whisk together the flour, salt, and baking powder. Stir into the egg mixture until combined. Fold in the cranberries, nuts, chips and orange zest. Dough will be a little sticky. Cover the bowl in plastic wrap and chill in the refrigerator for an hour.
Place the dough on a lightly floured surface and shape into 3 logs (approximately 6 x 2 inches). Place the logs on the lined cookie sheet. Bake for approximately 35 minutes, or until logs are light brown.
Remove the logs from the oven, and set aside to cool for approximately 10-15 minutes. Reduce the oven heat to 275 degrees.
Cut the logs into 1/2- 3/4 inch slices. Lay slices cut side up on the prepared cookie sheet and bake for 10 minutes. Move cookies to a wire rack to cool and dry completely before serving. Makes 20-24 cookies Enjoy!!!
If desired, cookies can be drizzled with white chocolate. They can be stored in an airtight container or they can be frozen and brought to room temperature to eat.
I have always been a lover of all things pancake! I like banana pancakes ( and Jack Johnson music too)!! Because I am a huge fan of chocolate, it is safe to say that chocolate chip pancakes are in my top three:). I didn’t really want a savory pancake when I made these zucchini pancakes, and I succeeded. Not saying a savory pancake wouldn’t be delicious because I’m sure it would, but I was in the mood for sweet and these hit the spot! The buttermilk mixing with the baking powder made these oh so fluffy. I’m kinda drooling right now just thinking about it! Yum, Yum! Topped with butter and maple syrup, these puffy bits of deliciousness practically melt in your mouth. These are definitely a treat, so don’t skimp on the toppings. Everything in moderation (wink, wink). Please enjoy these pancakes and also, the fun pancake facts I found while searching the origin of pancakes.
Fun Pancake Facts:
Pancake Day is real! Shrove Tuesday (Fat Tuesday) is the holiday of feasting before Lent.
During Lent, people were once not allowed to eat animal products like milk, butter, and eggs. To prevent them from going to waste these ingredients were cooked into tall stacks of pancakes. They were consumed in such large amounts that this day earned the rightful name of Pancake Day.
Pancakes have been around for centuries as a favorite staple in many cultures’ diets. They began over 30,000 years ago during the Stone Age. Researchers have found pancakes in the stomach of Otzi the Iceman, human remains dating back 5,300 years.
Pancakes are found almost in every culture. It is a thin flat cake made from batter and fried in a pan or on a griddle. Batter is usually made from eggs, flour, milk or water, oil or melted butter. Sometimes batter can be made from buttermilk.
January 28th is National Blueberry Pancake Day.
September 26th is National Pancake Day.
Maple syrup which is often used as a topping was originally a sweet drink which was discovered by the Algonquin Indians.
The first ready-mix food which was sold commercially was Aunt Jemima pancake flour. It was invented in 1889 in St. Joseph, Missouri.
It is common in France to touch the handle of the frying pan and to make a wish while the pancake is turned, holding a coin in one hand.
The first pancake recipe appeared in an English cookbook in the fifteenth century.
World’s biggest pancake was cooked in Rochdale (Greater Manchester) in 1994, which was 15 meters in diameter, weighted three tons, and had an estimated two million calories.
In 2005, Celebrity chef Aldo Zilli set the world record for the highest pancake toss of 329 cm.
The French crêpe is thin and crispy. It is folded or rolled and heated in a sauce of sugar, butter, citrus juice and liqueur.
One pancake fan ran a marathon while continually tossing a pancake for three hours, two minutes and twenty seven seconds.
The first ready-mix food to be sold commercially was Aunt Jemima pancake flour. It was invented in St. Joseph, Missouri, in the year 1889.
Reference: Wikipedia: Fun Facts about Pancakes.
1 ¾ cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons brown sugar
1 ½ cups buttermilk
3 tablespoons unsalted butter melted and cooled
2 large eggs
1 teaspoon vanilla bean extract
1 ½ cups grated zucchini
Maple syrup and butter for serving
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla bean extract. Pour wet ingredients over dry ingredients, stirring until just combined. Fold in the zucchini.
Heat a griddle or pan to medium heat. Add butter (or you can us cooking spray). Pour about a 1/2 cup of batter onto heated skillet. Cook until the surface of the pancake has some bubbles and a few have burst (see photos) about 2 minutes. Flip carefully with a spatula, and cook until browned on the other side. Continue making pancakes until the batter is gone. Serve pancakes with butter and maple syrup…Yum!!
If you have any left pancakes left over, these freeze really well. Wrap in plastic wrap after they are cooled. Place in a plastic zip bag and place in the freezer. To reheat the pancakes, microwave for approximately 20 seconds or heat in a toaster. Enjoy!! xoxo
Have you ever been on a date and the other person orders dessert and when it comes, you think to yourself, “Oh man, I wish I would have ordered that!”. And then they say, “Would you like to taste it?”. You taste it, and well, you know what I’m talking about. Well, it happened to me, and it was an amazing flourless cake! When I found a recipe that only had three ingredients I knew I had to make it. It has to be one of the easiest (and most delicious) desserts I have ever made!!
1 lb. chocolate (I used Guiradelli 60 percent bittersweet baking chocolate)
8 large (cold) eggs
2 sticks unsalted butter (cut into 16 pieces)
Preheat oven to 325 degrees. Grease the inside of an 8 or 9 inch spring form pan. Line bottom with parchment paper and grease the parchment paper. Cover the outside of the spring form pan with aluminum foil. Place covered pan in a slightly larger pan. Fill outer pan with one cup of boiling water right before the cake is ready to be placed in the oven.
Melt the butter and chocolate over a double boiler or in the microwave just until melted. Set aside to cool while you whip the eggs.
In a large bowl, using a whisk attachment, whisk the eggs on high speed for about 5-7 minutes (or until double in volume). Gently (and I do mean GENTLY!) fold the whipped eggs into the melted chocolate and butter mixture. Start with 1/3 of the whipped eggs. Fold until incorporated. Continue two more times in 1/3 increments until the egg mixture and chocolate are fully incorporated. Be very gentle with this process. You do not want to knock all the air out of the eggs.
Pour this mixture into the prepared pan. Place in the preheated oven. Be careful not to get burned by the boiling water!
Bake the cake for 22-25 minutes. There will be a thin crust on top when finished. Carefully remove cake from oven (again, being careful not to get burned by the water). Completely cool in pan on wire rack. Refrigerate for at least 8 hours. Remove spring form from pan before serving. Remove the parchment paper and place on serving platter. Dust with confectioners sugar and berries if desired. I also served mine with a small scoop of my homemade ice cream…Yum!!!! You need to make this cake SOON! Enjoy! xoxo
This recipe is inspired by Ali @gimmesomeoven. Thanks Ali!!
I did it! I made the perfect dessert for Thanksgiving. Yup, that’s right! Look no more. It’s the most incredible crumble EVER!! Don’t get me wrong, I’m still a firm believer that cheesecake, pumpkin and apple pies should still be on the dessert table, but this will be a delicious new addition…YUMMM!
I don’t think cranberries get the respect they deserve. They are perfect when they are paired with apples, raspberries and oranges (and a little lemon zest too!). I am a lover of anything raspberry too, so putting these two together with some sugar, citrus zests and extracts, makes for a bowl of goodness! I made some homemade vanilla ice cream to have with mine, but whipped cream would work too🤗.
3½ cups (350 grams) cranberries
2½ cups (375 grams) raspberries
¼ cup (45 ml) orange juice
1 teaspoon vanilla extract
½ teaspoon almond extract
1¼ cup (250 grams) granulated sugar
1 tablespoon orange zest
1½ teaspoons lemon zest
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
¼ cup tapioca flour (30 grams)
1 cup plus 5 tablespoons (about 158 grams) all-purpose flour
6 tablespoons (75 grams) granulated sugar
1½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons (85 grams) unsalted butter
1 large egg
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 tablespoon sugar
Preheat oven to 375º degrees. Lightly butter a 2-quart baking dish. Put the cranberries and raspberries in the prepared baking dish. In a small bowl whisk the orange juice and extracts together and drizzle over berries. In a small mixing bowl, add the sugar and zests and mix until well combined. Work the zest into the sugar to release the essential oils for maximum flavor. Add the spices and tapioca flour; whisk until thoroughly combined. Sprinkle mixture evenly over the fruit.
In a medium bowl, whisk the flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut the butter into flour mixture until it resembles small pea-sized pieces. Whisk the extracts and egg together. With a fork, gently toss the beaten egg and extracts into the flour mixture until moist and the dough starts to hold together. Continue to gently blend your with fingertips until combined.
Be careful not to overwork the dough. Sprinkle the crumble mixture evenly over the fruit filling. Sprinkle topping with sugar.
Bake until topping is golden brown and filling is cooked through and bubbly, about 50 to 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 25 minutes of baking. Remove foil and carefully transfer to wire rack to cool.
Serve with scoop of vanilla ice cream and/or fresh whipped cream.
In honor of National Chocolate Day (yes, it’s a real day), I made a chocolate Pavlova, topped with a thin layer of delicious chocolate, whipped cream and fresh raspberries. This pavlova is so light and airy with all “feels” of a decadent dessert. There are a few easy components, that when put together, have an out of this world taste!
As a food blogger, I love all the “special” days that are food related. There are certain things that I am particularly fond of and chocolate is at the very top of that list! I wanted to make something a little different for you today. Pavlova always sounded so intimidating to me, but I can assure you it is one of the easiest desserts I have ever made. Most of the time making a pavlova is in the baking and cooling. It needs to be baked on a low temperature for an hour, left in the oven for another 30 minutes with the oven off, and then cooled for 45 minutes after it’s removed from the oven.
I can guarantee you are going to love this yummy dessert. You can top it with any fruit and then drizzle a sauce of your choice (chocolate, caramel, salted caramel, etc.).
1 ½ teaspoons cornstarch
¼ cup Dutch process cocoa powder (25 grams)
¼ teaspoon cream of tartar
4 large egg whites (room temperature)
1 cup granulated sugar (200 grams)
4 0z. good semisweet chopped chocolate (113 grams)
1 cup very cold heavy whipping cream (237 ml)
¼ cup confectioners’ sugar (25 grams)
1 teaspoon vanilla bean paste
Fresh raspberries (for topping)
Salted caramel sauce (optional)
Preheat oven to 250 degrees. Line cookie sheet with nonstick parchment paper. Using an edible marker, make a 9” circle. I traced a 9” pan. If your parchment paper isn’t nonstick, grease your paper with butter or shortening and dust with confectioners’ sugar. Sift cocoa and cornstarch and set aside. Wipe the mixing bowl and whisk beater with lemon juice or vinegar to make sure it is free of any oils. This helps the egg whites to form stiff peaks. Mix egg whites and cream of tartar on medium speed for 1 minute. Continue whipping the egg whites while gradually adding the sugar. Gradually add the sifted cocoa and corn starch. Once cocoa mixture is incorporated, turn mixer on high and continue to mix until stiff peaks form.
Spread the meringue mixture on the parchment paper in the circle. Make an indent in the middle (leaving about a 2” border). Bake for about an hour until the meringue feels dry to the touch. Turn the oven off and leave the meringue inside for about 30 minutes. Remove from the oven and allow cooling on the baking sheet (about 45 minutes).
Melt the chocolate over a double boiler. Allow to cool slightly and then spread in the center of the meringue. Whip the cream, confectioners’ sugar and vanilla bean paste. Spoon in the center of the meringue on top of cooled chocolate. Top with the fruit of your choice. I like to sprinkle confectioners’ sugar on top. Serve right away or refrigerate for a few hours. This is such a treat! I’m sure this will be a hit at any event!!
I never used to eat avocados. After my son married a girl from Southern California (17 years ago), she made tacos for dinner one night. She made guacamole. I never had it before and I thought it was one of the tastiest things I had ever eaten!!
Over the years I have looked forward to the nights we have tacos, mostly because I know my daughter-in-love is going to make the guacamole…YUMMMM!! She has taught me everything I need to know about picking the right avocado and how to ripen them fast! Feeling and squeezing the avocado is not an easy task!!! When that thing is ready, you need to make that quac PRONTO!
I have wanted to make avocado cupcakes for a while now, so when I had an avocado that was ripe, I knew that now was the time. Fun fact #1- Avocado can be used in place of butter and adds moistness to cupcakes, cakes and other baked goods. I used ½ cup mashed avocado and ½ cup extra virgin olive oil in my cupcake recipe. Those things were so moist!
Fun fact #2- Avocado is a fruit. They are by no means sweet! They grow on a tree that is part of the flowering plant family Lauraceae. The avocado (also known as the alligator pear or avocado pear) is a large berry containing a large seed).
Fun fact #3-Hass avocados are perfect for mashing, so I recommend using these for your cupcakes.
I frosted these gems with some cream cheese frosting. This frosting goes perfectly with these cupcakes (let’s face it, cream cheese frosting goes well on just about anything!!).
Last Fun fact- Dogs and cats can eat the cream center of an avocado, but the pit and the skin are highly TOXIC!!! The remains of the avocado can be used in your compost or just discard it in the trash.
I hope you make these cupcakes. If you do, tag me on Instagram and show me your finished product. Enjoy!!
Preheat oven to 350 degrees. Line cupcake tins with paper liners (this recipe makes approximately 18 cupcakes).
Sift the dry ingredients together and set aside. Mix the eggs and granulated sugar on high for 5 minutes. With mixer on low speed, slowly pour in the oil and mix until combined. Mix in the mashed avocado just until incorporated. Add 1/2 of the dry ingredients to the wet mixture. Pour in the milk and other half of the dry ingredients and mix for 1 minute. Scrape down bowl and beater. Let mixture sit for two minutes. Stir mix and pour (or scoop) into cupcake tins. Fill each cupcake liner 2/3 full and bake for 16-18 minutes. Remove from oven and cool completely on cooling rack. Frost and eat. If there are any left over…cover and refrigerate.
Ingredients for Cupcakes:
1 ½ cups of flour (180 grams)
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3/4 cup granulated sugar (150 grams)
2 large eggs – room temperature
1 medium avocado, mashed (115 grams)
½ Cup Extra Virgin Olive Oil (108 grams)
2/3 Cup of whole milk – room temperature (163 grams)
1 Tablespoon lime juice (I like to use Nellie & Joe’s Famous Key West Lime Juice)
1 ½ teaspoons vanilla
8 oz cream cheese – room temperature (227 grams)
½ cup unsalted butter – room temperature (113 grams)
2 cups sifted confectioners sugar (220 grams)
Pinch of salt
1 tsp vanilla bean paste
Mix cream cheese and butter on medium speed for 2 minutes. Slowly add sugar and mix until combined. Add salt and vanilla bean paste. Mix on high for one minute, scraping sides and bottom of bowl when needed. Add to bag with tip or use offset spatula. Decorate cupcakes as desired.