Oh my…

A picture from…April.  Yay!

(That would be some peanutbuttery cookies, mmm.)

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yogurt cake…mmm.

I’m waiting for my curly-haired delivery guy to bring dinner (fried chicken) from Stamford, CT.  SO HUNGRY.  Must look at yummy photos to keep up my blood sugar…

YOGURT CAKE, VERSION 1.

Ingredients: (2 Loaves)

1 cup Non-Fat Plain Yogurt
2 Eggs
1 tsp Vanilla Extract
3/4 cups Sugar
1/4 cup Honey
1/3 cup Canola Oil
1 and 3/4 cup All-Purpose Flour
1 tsp BP
1 tsp BS
1/2 tsp Salt

Dried Figs, Sliced
Wine or Rum, for soaking Figs

Bake Time:  25-35 min, 350F

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p.s. Fried chicken ended up coming from Popeye’s on 125th - not Stamford.  Ah well…

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surprise surprise!

(…was one of my favorite stores when we lived in the East Village.  It’s really awesome and full of surprise surprise.)

And inside these fellas are…surprise surprise…avocados!  (Thanks John for the recipe - I think I altered it a bit too much.)

AVO-CHOC CUPCAKES with CHOCOLATE GANACHE (and funky sharks).

Ingredients: (6 cupcakes)

1.5 cups All-Purpose Flour
3/4 cup Unsweetened Cocoa Powder
1/2 tsp BP
1/2 tsp BS
1/2 tsp Salt
1 egg
1/3 cup Maple Syrup
1/4 cup Agave Nectar
1 Avocado, puree
1 tsp Vanilla Extract
1/2 cup Non-fat Milk
2 tbsp Butter (room temp)

Bake Time:  25 min, 350F

Mix flour, cocoa powder, BP, BS, and salt.  In a blender, mix the egg, maple syrup, agave nectar, avocado, vanilla extract, milk, and butter*.  Combine avocado puree and flour mixture.  Stir well but do not over-mix.  Bake, cool, and frost with chocolate ganache.

*Avocado puree makes a really glumpy, scary-looking batter; the high fat content, though, seems to help prevent baking disasters. Don’t be afraid.

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How weird is it that the last time I made avocado muffins was exactly a year ago?  Weird!

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