I was unaware that death by avocado was a possibility until recently.
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 out and I’m honestly surprised it hasn’t happened to any of us yet.
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.
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.
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.
Here are some of my other successful avocado experiments (I’ll spare you my failures):