Avocado chocolate chocolate chip cookies

When I first started seeing recipes like this, I was totally tuned off. Avocado in my cookie? No thanks. But I gave in and decided to try it. Honestly, they are delicious, chocolaty, and NOT AT ALL avocado-y tasting. I was shocked. Easy to make, not so bad for you and delicious!



100 g. avocado flesh
½ cup coconut sugar—-I used half regular sugar, half stevia
1 egg
½ cup dark cocoa powder
50 g. dark chocolate chunks-good dark chocolate is best here. Darker the better I say :-)
1 tbsp. water
½ tsp. baking soda

Preheat oven to 350° F.
In a bowl using a hand mixer, mix together avocado and coconut sugar until smooth. Add in the egg.
Mix in the cocoa powder and chocolate chunks. In a small bowl or glass dissolve the baking soda in water and add to the dough. Mix well.
Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. The cookie won’t spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
Bake for 8-10 minutes or until the cookies don’t stick as much to the paper as they did before baking.
Cool down. Store in an airtight container in the fridge for up to an week.

Notes from the original baker:

The cookies are best cold – and even better when they have been in the fridge over night.
* 100 g. avocado flesh equals ¾ cup
** You can sub ⅓ cup not-so-runny honey for the coconut sugar

Lighter dirty Shirley

I love a good cocktail on a Friday night. But I hate drinking so many calories. Recently, my sister shared the Dirty Shirley with me. I lightened it up by using either diet sprite or my preferred method club soda!



1 ounce good vodka
5-6 ounces club soda or diet sprite
Dash/splash of grenadine

Pour vodka over ice cubes in a highball glass. Fill the rest with your soda of choice. Add in grenadine and garnish with cherries or lemons and serve immediately!

Margherita flatbread pizzas

Pizza is such a Friday night staple, but ordering in can be so bad for you. So to still enjoy our favorites without too much guilt we made these great flat bread pizzas! (Recipe below based on several recipes we’ve tried and combined to what we enjoy!)



1/2-1 cup crushed tomatoes
1/2-1 tbsp evoo
1-2 cloves garlic minced
4 plum tomatoes sliced thinly
Mozzarella cheese shredded or sliced to your liking
Fresh basil leaves lightly chopped
2 flatbreads

Heat grill.
Combine crushed tomatoes, evoo and garlic in chopper and chopped well.
Grill flatbreads a few minutes on each side until toasted lightly.
Spread sauce on top of flatbreads and top with tomatoes, cheese and basil.
Grill until cheese is bubbly and tomatoes cooked. This will be quick. Keep an eye on the grill.
Serve immediately!

Fluffy cake donuts

Recently I wanted to bake but it’s just so hot here that if I baked I needed something quick. The husband enjoys baked goods in the am, so when I stumbled upon this recipe that’s quick and easy, I knew I had to try it out. They are delicious! I did use vanilla paste in place of just vanilla. They are great plain, with the glaze or powdered sugar. Even with a bit of butter!



2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon shortening
1 cup confectioners’ sugar
2 tablespoons hot water
1/2 teaspoon almond extract

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
To make glaze, blend confectioners’ sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.

Grilled tuna steaks

There’s nothing better in the summer months than grilling out. But grilling all the time can get boring. So the husband and I try to find new things to grill. One thing we love is fish or seafood on the grill. So this week we picked up some tuna and grilled them up! Perfect!



2 tablespoons lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh thyme
4 tuna steaks (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally.
Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.

Roasted avocado and mahi tacos

Another fantastic fish taco recipe. We had some avocados and some mahi filets to use up, so I tossed them in evoo and taco seasoning and roasted them up. Easy and delicious!



Serves 2

2 mahi filets
1 avocado peeled and quartered
Taco seasoning of choice
Taco toppings of your choice
Taco shell or wrap

Heat oven to 400. Toss fish and avocado quarters in evoo and taco seasonings. Roasted for 10 mins per side.
Once done, flake or slice fish and slice avocado and assemble tacos. Serve immediately.

Waffles of insane greatness

I’ve made these awesome waffles before, yet decided to update and repost. These are my husbands favorite. They are crunchy on the outside, nice and soft inside, and have fantastic flavor. So for his recent birthday, I decided to revamp the recipe. I did use most of the ingredients, but had to up the flour a bit and used vanilla bean paste instead to up the vanilla flavor. They were perfect!



3/4 cup all-purpose flour (I used a full cup)
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk
1/3 cup vegetable oil
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract (I used vanilla bean paste)
Butter and syrup, for serving

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.


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