Avocado Brownies


I’ve been meaning to upload this recipe for a while but I wasn’t that confident with it until I made some friends try it out. I was trying to mind what I’ve been eating lately as I have way too much unhealthy meals. It doesn’t even help that I’m in the munchy mood that I crave for desserts. This drove me and my brain into coming up with the next best thing…avocado brownies. Without further ado, here it is!


AVOCADO BROWNIES RECIPE

INGREDIENTS

  • 3/4 cup of plain flour
  • 1/4 cup of whole wheat flour
  • 3 eggs
  • 2 ripe avocados, mashed
  • 1/2 cocoa powder
  • 100 grams of chopped chocolate, melted over a double boiler (I used 80% Lindt chocolate bar for this)
  • 3/4 cup of coconut sugar (You can substitute this with maple syrup/agave nectar/honey/brown sugar ; totally up to you!)
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt

INSTRUCTIONS

  1. Preheat the oven to 170°C and line your tray with parchment paper
  2. In a large bowl, cream the avocado and sugar until light and fluffy with a whisk or a fork.
  3. Add in the vanilla extract and egg and mix it into the creamed avocado.
  4. Sift the flour, cocoa powder and salt and add to the avocado mixture.
  5. Add the melted chocolate and pour the batter into the prepared tray.
  6. Bake it for about 30 minutes or until a toothpick/knife comes out nearly clean.
  7. Let the brownies cool and enjoy!

Done. It was easy and so fun to make as well. Not to forget, it is healthy too! As you can tell, all my recipes don’t take much time to make so feel free to share your feedback after trying this out so I could improve the recipe. I haven’t tried substituting the sugar with agave nectar or honey yet but if you, dear reader, ever do substitute it, do let me know by leaving me a comment at the bottom of this post. I hope you enjoy making this AND eating the brownies as much as I love doing so.

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Chocolate Banana & Avocado Bread

Today, I woke up with the determination that I will successfully make one a banana and avocado loaf. I have left over Lindt 90% dark chocolate so I thought, ‘Why not put chocolate in it too’. I had a slight panic when I realized I didn’t have my measuring cups with me until I saw a good ol’ coffee cup. Yes, I used a coffee cup for measurements because I didn’t have measuring cups but please kindly do use measuring cups for accuracy. As I was creating this recipe mentally, I was thinking about the measurements and fitting all my estimations into them. Thank God that it turned out well.

I was also thinking whether kids would like it as I’m a swimming teacher. I’ve been trying my best to gain my appetite back after losing it for these past couple of weeks. So what a better way to treat kids with clean eats by making your own bread and spreading the little joy.  Ladies and gents, I hereby present…

CHOCOLATE BANANA & AVOCADO BREAD RECIPE

 

INGREDIENTS

  • 1 cup of flour (all purpose or gluten free if you prefer)
  • 3/4 cup of whole wheat flour (If you don’t have this, just use plain flour)
  • 3 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of cinnamon powder
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 2 ripe medium bananas (mashed)
  • 2 eggs
  • 1 large avocado (mashed)
  • 1/4 cup of brown sugar (you can use honey or agave nectar ; you can use 8 teaspoons of sugar if you don’t want it to be too sweet)
  • 3 squares of 90% Lindt dark chocolate (roughly chopped)

INSTURCTIONS

  1. Preheat the oven to 180°C and line your bread pan with parchment paper or grease it with butter.
  2. In a large bowl, cream the avocado and sugar until light and fluffy with a whisk or a fork.
  3. Add in the mashed banana, vanilla extract and eggs and mix it into the creamed avocado.
  4. Sift the flour, baking powder, baking soda, cinnamon powder, and salt together.
  5. Combine the dry mixture with the avocado mixture until it’s thick.
  6. Add the roughly chopped chocolate into the mixture.
  7. Transfer the mixture into your bread pan.
  8. Bake at 180°C for 35-45 minutes or a toothpick inserted in comes out clean. If the top gets brown faster, cover it with foil until the bread is completely baked.
  9. Cool the loaf completely before enjoying!

 

Tada! All done! I hope you get to try out this recipe and tell me what you think about it. Tip when it comes to cooking/baking, have a little faith in yourself. Trust me, I don’t create recipes because I’m good at it. It takes a lot of failures for me to perfect one recipe or to be confident enough to just wing it in the kitchen. I really hope you enjoy making this as much as I did. The end result was worth it 🙂

Avocado Chocolate Chip Cookies

I spent my Saturday afternoon baking avocado cookies and totally…creating a recipe. It’s ‘Macros March’ for me and I was desperately craving for desserts. The next best thing my mind decides is why not I make a healthier version of cookies so I don’t feel that bad eating too much. I know they don’t really look the best but hey, Mun Choong approved of it so…ladies and gentlemen, here’s my

AVOCADO CHOCOLATE CHIP COOKIES RECIPE

INGREDIENTS

  • 1 cup of gluten free flour
  • 2 tablespoons of whole wheat flour
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 5 tablespoons of coconut sugar (you can substitute it with brown sugar)
  • 1 egg
  • 1/2 vanilla extract
  • 3/4 cups of dark chocolate chips
  • 1 1/2 of avocado (mashed)

INSTURCTIONS

  1. Preheat the oven to 160°C and line your tray with parchment paper
  2. In a large bowl, cream the avocado and sugar until light and fluffy with a whisk or a fork.
  3. Add in the vanilla extract and egg and mix it into the creamed avocado.
  4. Sift the flour, baking powder and salt and add to the avocado mixture.
  5. Combine well until batter is sticky then using a spoon, fold in your chocolate chips.
  6. Using a small spoon, scoop the batter and drop it on the parchment paper on the tray.
  7. Bake 12-15 minutes or until it is lightly browned.
  8. Completely cool off the cookies before serving!

 

Voila! Done. It was easy and so fun to make as well. As you can tell, all my recipes don’t take much time to make so feel free to share your feedback after trying this out so I could improve the recipe. I haven’t tried substituting the sugar with agave nectar or honey yet but if you, dear reader, ever do substitute it, do let me know by leaving me a comment at the bottom of this post. I hope you enjoy making this AND eating the cookies as much as I love doing so.

White Chocolate & Strawberry Cheesecake

If there’s one fact that you have to know about me is :

I make pretty amazing cheesecakes.

It doesn’t matter if it’s a bake or non-bake cheesecake. Bottom line is that cheesecakes (any flavour) is my forte when it comes to making cakes. Plus, cheesecakes to me are the easiest cake to make in the kitchen.

I’ve tweaked this recipe a little because I don’t usually use gelatin nor do I make a top jello-like layer for my cheesecakes. I’ve also substituted the sugar here to sweeten condensed milk. I was trying something out. If you ever do give this recipe a try, do tag me in your posts or send me comments or you could email me about how it turned out. Let’s begin with this recipe, shall we?


SO HERE’S MY WHITE CHOCOLATE & STRAWBERRY CHEESECAKE RECIPE.

INGREDIENTS

500 grams of cream cheese, softened
1/2 cup of sour cream
1 cup of whipping cream (or heavy cream)
15 graham crackers/Oreos (or digestives biscuits), about 200 grams
5 table spoons of melted butter
1/2 cup of melted white chocolate
1 teaspoon of vanilla extract
1/3 cup of cod water
20 grams of unflavored gelatin

Top Layer

3 tablespoons of unflavoured gelatin
1/2 cup of cold water
250 grams of melted strawberry chocolate compound
300 grams of white granulated sugar
3/4 cup of water

 

INSTURCTIONS

  1. In a 9-inch springform pan, line it with parchment paper. Pulse the graham crackers in a food processor until fine crumbs. Combine the melted butter into crumbs until they’re fully coated. Transfer the crumb mixture into the springform pan and press it down using the back of a soup spoon or your hands to form an even and firm crust.
  2. Whisk the whipping cream until stiff peaks form. (I use a small blender to do this.)
  3. In large bowl, place the softened cream cheese and whisk it until it’s fluffy and light. Add in the sour cream, sweetened condensed milk, melted white chocolate, and vanilla extract. Whisk until the mixture is well combined.
  4. Fold in the whipped cream. Make sure to keep the whipped cream light and airy in your mixture.
  5. In a small bowl, stir the unflavored gelatin with water. Heat the mixture in the microwave for 1 minute or until the gelatin is completely dissolved. Let the mixture cool down before pouring it into the cheesecake mixture.
  6. Fold the mixture together with the gelatin. Pour the cheesecake mixture into the springform pan and even out the top with a flat spatula. Let the cheesecake set overnight or for at least 4 hours in the fridge.
  7. To make the top : In a bowl, mix the gelatin and cold water until the gelatin is completely dissolved. Allow the mixture to bloom.
  8. In a small saucepan, add in the 3/4 cup of water, sugar over medium heat and stir to combine. Allow the mixture to simmer for 3-4 minutes and then, add in the melted strawberry chocolate compound and the gelatin mixture. Let it simmer for another minute or two.
  9. Let the mixture rest and cool down for about 10 minutes. Pour the slightly cooled down mixture onto the prepared cheesecake and place it back into the fridge for it to set.
  10. Serve when ready to enjoy! 🙂

PS : I created the top by accident. The strawberry mixture swirled with a little of the cake hence making it look like it’s marble like. If you want it to have marble mirror glaze, you can check out my mirror marble glaze recipe.

Marble Mirror Glaze Recipe

When a friend commented on my Facebook post of this cake asking for the recipe, I didn’t know how to reply because I just trying out something new for a birthday party.  I read this recipe on how to do a marble mirror glaze earlier this month and I thought to myself, “Hey, why don’t I try this…my version?” I drove to a baking ingredient supplier store and picked up the simple ingredients. Honestly, I didn’t want it to be this bright of turquoise but due to excitement, I accidentally poured more food colouring than I thought I would.

SO HERE’S MY MARBLE MIRROR GLAZE RECIPE.

INGREDIENTS

30 grams of unflavoured gelatin
1/2 cup of cold water
2/3 cup of sweetened condensed milk
200 g of melted white chocolate
1 teaspoon of white food colouring (powder or liquid)
3/4 cup of water
300 grams of white granulated sugar
300 grams of glucose syrup (you could use light corn syrup)
Concentrated food colouring (any colour you prefer)

INSTRUCTIONS

  1. In a small heat-proof bowl, mix the unflavoured gelatin with the cold water. Stir until all the gelatin is dissolve. Once dissolve, set aside and allow it to bloom.
  2. In a large bowl, combine the sweetened condensed milk, melted white chocolate and the teaspoon of white food colouring and set aside.
  3. In a small saucepan, add in the 3/4 cup of water, glucose syrup and sugar over medium heat and stir to combine. Allow the mixture to simmer for 3-4 minutes and then, add in the gelatin mixture.
  4. Cook the mixture for another minute or two until the gelatin is completely dissolved in the mixture. Turn off the stove and pour the mixture into the white chocolate and sweetened condensed milk mixture.
  5. Allow the mixture to rest for a few minutes. Then, using a food processor (or a blender/stick blender) blend the mixture until smooth. Cover the mixture with cling wrap that is touching the top of the mixture to  prevent a film from forming.
  6. Place the mixture into fridge and allow it cool to about 23°C. Stir the mixture often to prevent clumps from forming. (If there are clumps, blend it again). Once it is cooled, the mixture will be thick and smooth.
  7. After the mixture has thicken, add your desired food colouring and stir.Swirl the colouring around the white mixture that forms a marble-like design. Pour the mixture on to your prepared cake and allow the glaze to sit until it has firmed up. (I did a double coat for this cheesecake of mine).
  8. Allow the glaze to set by transferring your cake into the fridge. Keep the glazed cake in the fridge until ready to be served.

Tip into making this glaze : If you might want to insert a toothpick into your bottle of food colouring and mix it into the mixture so the colour of the glaze won’t be really dark/bright and the white colouring will appear more.

All visuals and words belong to Win W.™ unless stated otherwise.

15 Minutes Sesame Chicken Lunch Box

I woke up late today hence the whole 15 minutes cooking. Thankfully I had some left over rice from last night so I didn’t have to cook noodles or something for the carbohydrates part of my lunch box. I didn’t spend much time cooking and mum didn’t want me to cook the night before as it’s not as fresh. I generally don’t mind waking up early to prepare my lunches now since I wake up early to go for runs.

SO HERE’S MY 15 MINUTES SESAME CHICKEN RECIPE.

TRICK TO COOKING WHAT YOU SEE IN MY PICTURE IN 15 MINUTES : Use two stoves. One stove to boil your vegetables in salted water while you cook your meat.

INGREDIENTS

200 grams of chicken breast (cut into cubes)
1/2 tablespoon of cayenne powder
4 tablespoons of light soy sauce
1 teaspoon of sesame oil
1 clove of garlic (chopped or minced)
2 table spoons of honey (you could use agave nectar or brown sugar)
1/2 teaspoon of corn starch

Olive oil
Toasted sesame seeds

INSTRUCTIONS
  1. In a bowl, whisk in the cayenne powder, light soy sauce, honey, sesame oil and corn starch.
  2. To work on the marinade for the chicken, in a non-stick pan on medium heat, cook the garlic in olive oil.
  3. Place your chicken in and cook it for about 5 minutes. (This depends on how thick you’ve cubed your chicken meat).
  4. Pour in your sauce mixture and let the meat simmer in it for another 5 – 7 minutes until everything is evenly coated.
  5. Add your toasted sesame seeds and let the dish sit for about 1 minute.
  6. Turn off heat and serve with whatever vegetables or carbs you desire.

PS : It’s best served with rice in my opinion 😉

All is done! It is that simple! If you were rushing, like me who woke up late, I just cooked this. You could garnish it with chopped spring onions and if you like, you can add in half of a yellow onion too!

 

 

 

All visuals and words belong to Win W.™ unless stated otherwise.

Skinny Alfredo with Spiced Chicken Strips Lunchbox

More from my lunchbox series. These past 2 weeks, I’ve been eating out most of the time and my carbonara craving has been strong. So I’ve opted to make a skinny Alfredo ; which means instead of using heavy or double cream, I’ve substitute it with milk.

Trick to cooking what you see in my picture in under 20 minutes : Use two stoves. One stove to boil your spaghetti (you can use wholegrain or semolina pasta if you prefer) in salted water while you cook your chicken.

HERE’S MY SKINNY ALFREDO WITH SPICED CHICKEN LUNCHBOX.

(This recipe caters for two)

INGREDIENTS 

200 grams of chicken breast (cut into strips)
1 1/2 teaspoons of paprika
1 1/2 teaspoons of cumin
1 teaspoon of chili powder (if you like it spicy, you could add more)
1 tablespoons of Worcestershire sauce
A pinch of brown sugar
A dash of turmeric
Salt
Pepper

The Alfredo : 
1 cup of chicken stock
1 cup of milk (you could use skimmed or low-fat)
1 large clove of garlic (chopped or minced)
50 grams of cheese (any you want)
1 teaspoon of flour
Virgin olive oil

Toppings : Waitrose  Cooks’ Ingredients – Lemon & Pepper Crust

INSTRUCTIONS 

  1. To work on the marinade for the chicken, in a plate, rub paprika, cumin, chili powder, turmeric, sugar, salt and pepper on the meat. Add in the Worcestershire sauce and let the chicken rest in the fridge for at least 30 minutes.
  2. In a saucepan, add olive oil and the garlic. Let the cook for 2 minutes and sprinkle the flour. Gradually add in chicken stock and let it simmer. Then add in your milk and cheese.
  3. In a pan, add olive oil in again. Gently place your chicken breasts into the pan on low heat and let it cook. (About 7 minutes per side of the meat depending how thick the meat is. You can always cut it into strips which are easier to cook.)
  4. In your lunchbox, rest your chicken on a bed of spaghetti (or whatever form of carbs you desire, really. Quinoa, bread, pita, tortilla etc.) and serve cherry tomatoes and raisins or sultanas.
  5. Sprinkle with Waitrose Cook’s Ingredients – Lemon & Pepper Crust for a little crunch and serve!

 

 

All visuals and words belong to Win W.™ unless stated otherwise.