Avocado Brownies

A week ago while we were sitting and eating my breakfast one of my brothers asked me to make black bean brownies again. Unfortunately we didn't have any black beans in the pantry and I didn't feel like going to the store just for one item. However the request inspired me to research more "healthy" brownie recipes and I found one for avocado brownies. I was intrigued because the recipe seemed relatively easy and I already had all of the ingredients.

While I was making the brownies my mother was very doubtful about how they would taste given the unusual ingredient list. I assured her that she was under no obligation to try them but in the end she decided to have a small piece. She was actually quite impressed with their taste, especially because they weren't too sweet and my mother prefers desserts that way.

My brother came over once I let him know the brownies were ready and he enjoyed them as well. After the fall out from the black bean brownies, I was hesitant to tell my other brother about the avocado and decided to just let him enjoy the brownies. Not only did he like them, but his friends came over the next day and ate them as well, no one the wiser about the mystery ingredient. To this day I still haven't told him...I decided that since he liked them and already ate them there's really no reason to go and disappoint him now.

Avocado Brownies

• 4 oz (112 g) bittersweet chocolate
• 1 tbsp coconut oil
• 1 avocado
• ¼ cup almond butter
• ½ cup honey
• 3 eggs
• ¼ cup cocoa powder
• 1 tbsp vanilla
• 1 tbsp almond flour
• 1 tsp baking soda
• ½ tsp salt
• Optional: ½ cup chopped nuts or chocolate chips

1. Puree the avocado flesh in a food processor until absolutely no lumps remain.
2. Melt the bittersweet chocolate together with the coconut oil in a small saucepan over low heat.
3. Beat the melted chocolate mixture along with the pureed avocado and the rest of the ingredients on medium speed for about 2-3 minutes, or until well mixed.
4. Stir in any add-ins such as chopped nuts or chocolate chips.
5. Pour the batter into a well-greased or parchment lined 9" x 9" pan. Bake at 350 degrees Fahrenheit for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow to cool before slicing and serving.

Asian Coleslaw

The other day my mother asked me to prepare some chicken for dinner, specifically in a way that my brother would find appealing. Last week, after coming back from Mexico she had requested I make something Mexican-inspired so I made shrimp tacos. Part of the reason why they taste so good is because of the cabbage slaw that goes along with them. My mom was a big fan and asked that I repeat the slaw in addition to whatever chicken dish I made.

I decided to go Asian this time and made a peanut chicken stir-fry with some mushrooms, bell peppers, and snow peas. As a side I made quinoa and also this Asian coleslaw. It was light and refreshing and didn't take long to put together. I have a new found love of all things sesame lately so I particularly enjoyed the dressing that included sesame oil.

Making dinner that day was even more fun because my cousin came over and helped me with it. Although she refused to touch the chicken she did help me by chopping the vegetables and following the recipe to make the peanut sauce. Afterward she reaped the benefits by staying over for dinner while we watched some television together.

Asian Coleslaw

• ½ head purple cabbage, thinly sliced
• ½ head green cabbage, thinly sliced
• ½ cup carrots, grated or thinly sliced
• 1 small cucumber, halved lengthwise, seeded, and thinly sliced
• 1 green onion, chopped
• Handful fresh cilantro, chopped
• 2-3 tbsp black and white sesame seeds
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp fresh ginger, finely chopped
• 1 tbsp lemon juice
• Salt and Pepper

1. In a large bowl combine the cabbage, carrots, cucumber, green onion, and cilantro.
2. In a small bowl, whisk together the sesame oil, olive oil, soy sauce, rice vinegar, honey, ginger, and lemon juice. Allow the dressing to sit for a few minutes to come together.
3. Pour the dressing over the vegetables and mix well to ensure everything is evenly coated. Sprinkle the sesame seeds over top and season to taste with salt and pepper.

Vanilla Chocolate Marble Cupcakes

During the first week of May I traveled to Mexico for a relaxing vacation which happened to include a wedding of a family friend. Truthfully, I hadn't seen her in years as she now lives in Montreal but as I love weddings and I love vacations I decided to make the effort to go to hers. The wedding was beautiful and intimate, only 25 guests, with the ceremony held right on the beach and the reception on a terrace just above it. As much as I loved Mexico it seemed that it did not love me as much, or maybe it loved me too much. I got extremely sun burnt and definitely suffered for it.

The day that I left for my trip also happened to be my good friend's birthday. Since I could not attend her celebration I thought that I would at least contribute in a small way by baking some cupcakes for her. Also it gave me a great excuse to use my new cupcake tray and carrier that another friend had gotten me for my own birthday a month prior.

My friend loves pretty much any dessert but I decided to go with simple and basic flavors: vanilla and chocolate. The challenge was that the recipe involved making two flavors of frosting and piping them together from the same bag. It was a little tricky but it had the right effect once I got the hang of it.

When I came back from my trip I received a message from my friend thanking me for the cupcakes. Since I had to deliver them to her the day before her birthday and I dropped them off with her boyfriend, I wondered if she actually waited until the next day to try them. Even if she sneaked one ahead of time I wouldn't have minded because, after all, they were for her birthday so who am I to judge?

Vanilla Chocolate Marble Cupcakes
Note: This recipe makes 12 cupcakes.
 
For the cupcakes:

• 1⅔ cups flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ cup (8 tbsp) unsalted butter, melted
• 1 cup sugar
• 1 large egg
• ¼ cup yogurt or sour cream
  
• ¾ cup + 1 tbsp milk, divided
• 1 tsp vanilla extract
• ¼ cup cocoa powder

1. Combine the flour, baking powder, baking soda, and salt. Set aside. 
2. Whisk the sugar with the melted butter.
3. Stir in the egg, yogurt or sour cream, the ¾ cup milk, and vanilla extract until combined.
4. Slowly mix in the dry ingredients until no lumps remain. The batter should be fairly thick.
5. Transfer ¾ cup of the batter to another bowl. Mix in the cocoa powder and 1 tbsp milk until combined. The chocolate batter will be extremely thick.
6. Spoon about a tablespoon of vanilla batter into each well of a 12-cup paper-lined cupcake tray.
7. Top with a spoonful of chocolate batter, then more vanilla batter on top until both batters have been used up. Lightly swirl the batters together using a toothpick. 
8. Bake the cupcakes for 20-24 minutes at 350 degrees Fahrenheit or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.

For the frosting:
Note: Each frosting listed makes enough to frost half (6 cupcakes) on its own or combined the two are enough to frost all twelve cupcakes. If choosing not to make both simply double one of the listed recipes and use it to frost all of the cupcakes. 

Chocolate Frosting

• 1¾ cups icing sugar
• ¼ cup cocoa powder
• ½ cup (8 tbsp) unsalted butter, softened to room temperature
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt

1. Sift together the icing sugar and cocoa powder to assure there are no lumps. Set aside. 
2. Beat the butter on medium speed until creamy, about 2 minutes. 
3. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. 
4. Beat on low speed after each addition. 
5. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.

Vanilla Frosting

• 1¾ cups icing sugar
• ¼ cup cocoa powder
• ½ cup (8 tbsp) unsalted butter, softened to room temperature
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt

1. To make the vanilla frosting use the same directions as with the chocolate frosting but omit the cocoa powder. 
2. Once both frosting flavors are made, fill the piping bag with one frosting on each side. Don't worry if one is a little more than the other, just try to make them as equal as possible. 
3. Try to squeeze the bag evenly when frosting so that both flavors become swirled together.