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The Ultimate Avocado Chocolate Chip Cookies (with walnuts)

September 24, 2016
The Ultimate Avocado Chocolate Chip Cookie Recipe

I was unaware that death by avocado was a possibility until recently.

The Ultimate Avocado Chocolate Chip Cookie Recipe

I suppose you could consume enough avocado to kill yourself (over time or all at once, either way) but what I’m talking about is the reality of getting struck on the noggin by a rock-hard avocado falling from a high height. Depends on the height I suppose, and your age, noggin size, etc. It might not be sudden death but it would definitely knock you the fuck out and I’m honestly surprised it hasn’t happened to any of us yet.

The Ultimate Avocado Chocolate Chip Cookie Recipe

I think we’ve all grown accustom to that distinctive crack when one decides its it’s time and we impulsively duck. Luckily many of the avocados that fall from our tree land first on the roof of our house (which if you are inside in the middle of the night is loud enough to wake you up). You hear that thump first, then the avocado rolling its way down the shingles and finally landing with a solid smack on the ground. You would think all of this would crack them open or at least bruise them, but nope, there is no difference between the ones that land with a soft thud on the grass and the ones that go the Santa Claus route—not that Santa falls off the roof all that often, but I’m sure it happens.

The Ultimate Avocado Chocolate Chip Cookie Recipe

Point being, I believe we’ve found ourselves in the middle of avocado season because those suckers are dropping like flies. July and August we would get maybe one or two a day but lately it is not unusual to gather 7 or 8 or even a dozen in a single day. I can think of worse things to have a lot of but I’m kind of running out of ideas over here.

The Ultimate Avocado Chocolate Chip Cookie Recipe

In an attempt to keep up, I’ve been using avocado as a substitute for butter in baking. Here’s what I’ve found:

  • You can substitute them one-for-one and the final product will be edible but rather dry and crumbly.
  • I think it is best to substitute half the butter/oil/shortening amount in a recipe with puréed avocado and keep the other half of the fat in there.
  • The avocado needs to be puréed in a food processor to incorporate it evenly into the recipe. Just mashing it leaves unattractive avocado pieces that never blend in with the mixture.

These cookies are the best thing I’ve made thus far. They are soft and chewy with lots of melty chocolate and hunks of chopped walnuts. The avocado flavor is there in the background but it is more of a hefty note of something that you just can’t detect giving the cookies substance and depth.

The Ultimate Avocado Chocolate Chip Cookie Recipe

Here are some of my other successful avocado experiments (I’ll spare you my failures):

Bacon-Wrapped Hot Dogs with Avocado Pickles

Tomatillo Avocado Salsa

Zucchini Avocado Bread

The Ultimate Avocado Chocolate Chip Cookies Recipe

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: About 2 dozen

Bake all at once or keep some dough frozen so you can have fresh-baked cookies whenever you want. The best way to freeze the dough is to scoop out the dough and flatten the balls. Place them in a single layer on a parchment-lined baking sheet (you don't have to space them apart). Place the baking sheet in the freezer. Once the dough is frozen, peel them off the baking sheet and place in a resealable plastic bag. Pull a few out of the freezer and bake from frozen whenever the mood strikes.

Ingredients

  • 2 small, ripe avocados, halved, pitted, and scooped out of their skins
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon fine salt
  • 1/2 cup extra-virgin coconut oil
  • 3/4 cup turbinado sugar
  • 1/2 cup dark brown sugar
  • 12 ounces dairy-free, semisweet chocolate chips (I used Equal Exchange Chocolate Chips
  • 1 cup walnuts, chopped (optional)
  • Flaky sea salt, for sprinkling

Instructions

  1. Heat oven to 375°F and arrange rack in the upper third of your oven.
  2. Combine avocado and vanilla extract in the bowl of a food processor fitted with the blade attachment. Blend until smooth, you should have about 2/3 cup avocado puree.
  3. Combine flour, baking soda, and salt in a medium bowl. Whisk to break up any lumps and combine.
  4. Transfer avocado mixture, coconut oil, turbinado sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until incorporated then increase speed about 1 setting and beat until sugar is mostly dissolved and mixture is creamy.
  5. Add flour mixture and mix on low until combined. Add chocolate chips and walnuts and mix on low until evenly incorporated throughout the dough.
  6. Scoop 2-3 tablespoon-sized pieces of dough and place on a parchment-lined baking sheet about 1-inch apart (they don't spread much). Flatten balls slightly and sprinkle a little sea salt on top of each cookie.
  7. Bake in the top of the oven for 10-12 minutes, or until browned around the edges, but still soft in the middle.
  8. Let cool on baking sheet at least 10 minutes. Repeat with remaining dough.
http://www.holajalapeno.com/2016/09/avocado-chocolate-chip-cookies.html

Comida Latina, Dairy Free, Popular, Recipes, Sweets

Pineapple Soft Serve

March 8, 2016
Make homemade pineapple soft serve ice cream with three ingredients in ten minutes. No joke! And guess what? It's healthy too! Vegan and allergy-free!

I’m not sure when or why this idea first popped into my head. It might have been the ultra-fluffy hibiscus sorbet I made a couple years back or the ice cream-like quality of a freshly made frozen fruit smoothie but whatever it was, I’m now convinced that homemade soft serve is about the easiest, most delicious creation I’ve made in a long time.

Pineapple Soft Serve Recipe

First of all, it is guilt-free on all accounts. It is made from, count ’em, three ingredients, is vegan, gluten-free, and is ready to eat in about 10 minutes. I mean, what’s not to like? I’m a genius, right?!!!

Pineapple Soft Serve Recipe

Turns out there’s this place called Disneyland or Disneygalaxy or some such place and apparently they make this stuff called Dole Whip which after four minutes of intensive Google research turns out is pretty much exactly like the absolutely magical pineapple soft serve I just created!

Pineapple Soft Serve Recipe

Don’t tell my children I made such a discovery. They don’t need one more reason to hate my guts for being the only children on the planet who have not been to Disneyland. The fact that I’ve not ever been there either makes very little difference to them, by the way.

Pineapple Soft Serve Recipe

The reality that I’m not the culinary prodigy I thought I was should not deter you from making this silky, light as air ice cream. It is as easy as putting frozen pineapple in the food processor, adding a little coconut milk, and a touch of agave syrup for sweetness, blend it all up until smooth and eat!

Pineapple Soft Serve Recipe

You should eat the ice cream right away if you want that classic light-as-air soft serve texture. You can absolutely put it in the freezer and let it harden but eventually it will harden completely and be more like granita than ice cream; leave it out on the counter for 10-15 minutes to make it scoopable again.

Pineapple Soft Serve Recipe

 

Pineapple Soft Serve Recipe
 
Prep time
Total time
 
Homemade soft serve could not be easier. Three ingredients and ten minutes is all you need to make creamy, smooth pineapple soft serve ice cream. Vegan and gluten-free!
Serves: 4-6 servings
Ingredients
  • 1½ pounds (about 3½ cups) frozen pineapple
  • ¾ cup coconut milk
  • 3 tablespoons agave syrup
Instructions
  1. Combine all ingredients in the bowl of a food processor fitted with the blade attachment. Blend until smooth, scrapping down the sides as needed.
  2. If you want the soft serve look you can pipe into ice cream cones or dishes.Serve immediately as ice cream will melt quickly. If not eating right away, place in a covered container and freeze. Ice cream that is frozen for too long won't have the soft serve consistency but will eventually freeze solid.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Comida Latina, Dairy Free, Drinks, Popular, Recipes

Apple Lime Margarita

February 22, 2016
This Apple Lime Margarita has tequila, fresh-squeezed lime juice, and pressed apple cider syrup and is a cold-weather twist on this classic summer cocktail.

Hi Friends! I bring you this off-schedule post because it’s National Margarita Day (!!!) and how could I possibly miss that?!

Apple Lime Margarita Recipe

I have no idea why February 22 holds such high honors as to be the representative of tequila, lime juice, and salt but it does and today is the day so let’s not ask too many questions. I will chime in to say that it probably has something to do with tequila companies not wanting margarita consumption to wane in the winter. As if?!

Apple Lime Margarita Recipe

Margaritas hold such a dear, sweet place in my heart. They lie somewhere below my children and somewhere above guacamole, it’s real and true. Remember all the margaritas we’ve made in the past? There was the mango one with the spicy chile rim, the crushed strawberry margarita from Cinco de Mayo 2015, oh, oh, and the honey grapefruit margarita from waaaaayyyy back (don’t look too closely at that photo, it’s not my best work).

Apple Lime Margarita Recipe

A few weeks ago I had some fresh-pressed apple cider hanging out in my fridge and no one was drinking it so I had this brilliant idea to reduce it into a thick, über-appely syrup that could a) last longer and b) be mixed into cocktails. Which tells you two things about me a) I won’t throw food away to save my poor family’s soul and b) I’m constantly thinking about cocktails.

Apple Lime Margarita Recipe

Lucky us the cocktail idea was really stellar. The syrup is like an apple bomb in liquid form and adds sweetness, floral apple flavor, and a little tang all at once, making the need for other ingredients fairly unnecessary. Aside from your requisite tequila and lime juice the apple syrup has got it all locked in. You can salt the rim if you’d like but I think a little sprinkling of flaky sea salt on top adds just enough.

Apple Lime Margarita Recipe

 

Apple Lime Margarita Recipe
 
Prep time
Cook time
Total time
 
Tequila, fresh-squeezed lime juice, and pressed apple cider syrup is a cold-weather twist on this classic summer cocktail. Cider syrup will keep covered in the refrigerator for up to a month. Use any extra over pancakes, oatmeal, or ice cream.
Serves: 1 drink
Ingredients
For the Cider Syrup:
  • 2 cups fresh-pressed apple cider (not hard cider)
For the Margarita:
  • 2 limes
  • 2 ounces silver tequila
  • 1 ounce cider syrup
  • flaky sea salt, for sprinkling (optional)
Instructions
For the Cider Syrup:
  1. Pour cider into a small saucepan and place over medium heat. Bring to a boil and cook until syrup is reduced by half, about 20 minutes. Set aside to cool completely.
For the Margarita:
  1. Squeeze the juice of 1 lime into a cocktail shaker filled with ice. Add tequila and syrup and shake vigorously until the outside of the shaker is beaded with sweat.
  2. Strain into an ice filled glass and garnish with a lime wedge. Sprinkle salt over the top if desired.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Comida Latina, Dairy Free, Drinks, Popular, Recipes

Cucumber Mezcal Margaritas

August 1, 2014
Cucumber Mezcal Margaritas Recipe
 Right now as you are reading this my family and I are riding in our tiny car across the state of Minnesota (or Wisconsin, depending on the hour). It is August and that means…..roooaaaadddd trip!
Cucumber Mezcal Margaritas Recipe

We are taking an epic family road trip (cue the sandwich dance) to Lake Michigan that will include a ferry ride, lots of beach time, all the Italian Ice we can possibly handle, and very little sleep. I’m buying Armando a Member’s Only jacket just for the trip, so follow along on Instagram for all the latest updates.

Cucumber Mezcal Margaritas Recipe

Today will be our longest driving day maxing out at 10 hours (if all goes well) so that means someone better have a Big Gulp-sized margarita for me when we stop. This cucumber version first caught my eye when Kasey wrote about having them in Tulum; the bright green color, smoke from Mezcal, and fresh-cut grassiness of it just screamed summer.

Cucumber Mezcal Margaritas Recipe

They looked so good that, guess what, I made a pitcher. You can cut the recipe down to only make one or two drinks or but why would you go through the trouble of hauling out the juicer for one measly drink? Invite some friends and make a round, just don’t drink them while you’re driving and stuff.

Cucumber Mezcal Margaritas
 
Prep time
Total time
 
A refreshing pitcher of cucumber mezcal margaritas made from cold pressed cucumber juice, smoky mezcal, orange liqueur, and lime juice.
Author:
Serves: 4-6 drinks
Ingredients
  • 1 medium cucumber
  • 8 shots Mezcal
  • 4 limes, juiced
  • 4 shots Grand Mariner
  • 1 tablespoon agave syrup
  • limes, ice, salt, for serving
Instructions
  1. Put cucumber through a juicer, or puree in a blender then strain out the juice.
  2. Run lime wedges around the edge of each glass, then gently dip in salt.
  3. Combine remaining ingredients, plus cucumber juice in a pitcher with ice and stir vigorously until everything is mixed and thoroughly chilled. Pour into salt-rimmed glasses and serve.
Nutrition Information
Serving size: 6 drinks

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Apps, Comida Latina, Mains, Popular, Recipes

Sweet Potato Nachos with Smoked Cheddar and Black Beans

May 14, 2014
Sweet Potato Nachos Recipe from @holajalapeno

Last weekend I ran in my first ever 5K. I know all you marathoners out there are thinking, big deal, but for me it was a big deal. It took me 36 years to train for this race and I ran my heart out. When it was over I had the biggest goofball smile on my face for at least a good hour or more (the Professor ran with me—isn’t he the cutest?!)

I’m the girl who in the sixth grade had a quasi panic attack when told I was going to have to run a mile for some presidential youth fitness challenge (thanks a lot George H.W. Bush). I don’t think I even went once around that track before I passed out. Let’s just say I’ve been calisthenically challenged my whole life. 

   It wasn’t until I had my second child and survived 18 hours of natural child birth that I realized I could actually push my body beyond its comfort zone and survive to tell the tale. Mainly I was scared but there’s nothing like pushing for 2 1/2 hours to get you over that (sorry TMI). Anyhoo, About 9 months after he was born I decided to hit the gym, it was a little pathetic at first, but once I became comfortable with being uncomfortable I actually started liking it, then loving it, and a few months after that, needing it.

I’m sure if you saw me running now you would see a very slow, middle-aged woman, sweat pouring down her bright-red face. But in my mind, with my Macklemore blasting, I feel badass, like the woman Beyonce wishes she was on a good day—amazing, sexy, powerful, unstoppable. For those 30 minutes, I am no one’s wife or mother or employee. I am just running.

Another (more obvious) reason I’ve gotten into running is it allows for a significantly less guilt-ridden carb load every now and again. One of my current favorites are these sweet potato nachos. Really, melty cheese on anything floats my boat, but caramelized roasted sweet potato fries topped with creamy black beans and smoked cheddar cheese is outta this world.

Sweet Potato Nachos Recipe

 

Sweet Potato Nachos with Smoked Cheddar and Black Beans
 
Prep time
Cook time
Total time
 
The recipe below is a pretty pared-down version but you could top to your heart's content. Browned and crumbled chorizo, sliced jalapeños, or shredded chicken would all be delicious tucked in between the sweet potatoes. Or you could leave them as is and serve them with a plethora of toppings like guacamole, salsa, pickled jalapeños, or sour cream.
Serves: 6
Ingredients
  • 4 large sweet potatoes
  • 2 tablespoons olive oil
  • 1 (15.5 ounce can) black beans, drained and rinsed
  • 8 ounces smoked cheddar cheese, shredded
  • ¼ cup chopped cilantro
Instructions
  1. Arrange racks in the upper and lower third of the oven and heat the oven to 425°F. Peel and cut the sweet potatoes into ½-inch thick sticks.
  2. Divide sweet potatoes evenly between two sheet pans and drizzle each pan with 1 tablespoon of the oil. Season generously with salt and pepper and toss to combine. Spread out the sweet potato sticks into a single layer and roast in the oven until tender, about 25 minutes, rotating the pans halfway through.
  3. Remove sweet potatoes from the oven and move the upper rack to the middle of the oven. Heat the broiler to high.
  4. Transfer one tray of sweet potatoes to an oven-safe platter and top with half the black beans and half the cheddar. Top with the other tray of sweet potatoes and layer the remaining black beans and cheddar over the top.
  5. Place under the broiler until the cheese is melted and bubbly, 3-5 minutes. Sprinkle with cilantro and serve.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!