Once upon a time… I had some left-over habanero peppers and was googling some recipes to use them up. I found a cookie recipe and I just had to try it. It was (surprise surprise) actually really good. They were fruity yet spicy (as in, your tongue’ll get burned). And I will totally recommend you try them 🙂
Find the recipe here. These were fruity, yet spicy. Personally, I would use a little less peppers than the recipe says – just to make the cookies more enjoyable for other people as well.
Red Pepper Cookies
Another spicy recipe – find it here! Didn’t try this one yet, but it seems promising. I especially wonder what the olive oil and honey add to the taste of the cookie.
Chocolate Jalapeno Cookies
I made my own version of chocolate jalapeno cookies and they were great. Peppers and chocolate is a tried and tested combination, and this time it was great as well. I still want to make this version of the cookies sometime that inspired me to make this combination.
Chocolate and avocado are one hundred percent, definitely counted among the foods I love most. So I was very excited when I found this recipe and I just had to try out. It is very easy to make and so tasty!
- 1 ripe Hass avocado
- 4 oz semi sweet chocolate, or 1 cup semi sweet chocolate chips
- 1/4 cup coconut milk
- 1/2 tsp vanilla extract
- 3 tbsp maple syrup
- pinch sea salt or fleur de sel
In a double broiler, or in a heat proof bowl over a pot of simmering water, melt the chocolate with the coconut milk, stirring until smooth. Allow to cool slightly.
In a food processor, combine all ingredients until creamy, then add chocolate mixture and blend until smooth. (As I don’t have a food processor, a normal hand mixer will work too – although you have to be really thorough to make sure there are no lumps of avocado left.
Spoon or pipe into dessert cups. Sprinkle a pinch of sea salt on top of each one. Refrigerate and serve chilled.
Sometimes you find a recipe and you fall straight in love with it. Like these cold avocado noodles from Fooding Kitchen. I changed the recipe a bit to suit my taste (substituted the water cress with cucumber), but still amazing. Below is my adjusted recipe.
Ingredients (serves 2)
- 2 bunches dry buckwheat noodles
- 1/2 of a ripe avocado
- 1/2 tsp sesame oil
- 2 TBL lemon juice
- 1 tsp tamari (or more to taste)
- 1/4 cucumber, cut julienne
- 75 g shredded carrot
- sesame seeds for garnish, roasted
1. Bring a large pot of water to a boil. Meanwhile, combine the avocado, sesame oil, lemon juice, and tamari in a small bowl and mash until smooth.
2. Once the water has reached a boil, add the noodles and boil for 3 minutes.
3. Drain the noodles and rinse thoroughly with cold water.
4. In a large bowl, combine the noodle mixture with the mashed avocado and using clean hands, toss until blended well. Taste for saltiness and add more tamari if desired.
5. Serve topped with shredded carrot, sesame seeds, and the cucumber.