MONICA
CHOCOLATE PUDDING
recipe adapted from Hemsley and Hemsley
Ingredients (makes four 3-ounce servings):
1 chilled ripe haas avocado
1 frozen ripe banana
3.5 tablespoons raw cocoa powder (Trader Joe's)
3 tablespoons honey
1 teaspoon freshly squeezed lemon juice
1 teaspoon vanilla extract
2 tablespoons chilled coconut water
pinch of salt
This is by far the quickest and easiest dessert I've ever made. But the best part is that it's packed full of flavor and texture without using any dairy or eggs!
Directions:
The only preparation needed is to freeze the banana and chill the avocado and coconut water. The next and only step is to blend all the ingredients together in a food processor. I don't have a food processor so I used my blender which worked out just fine. Make sure your banana and avocado are roughly the same size/ratio or else the pudding will taste very banana-y or very avocado-y, which isn't really a problem either way.
CHOCOLATE PUDDING
Ingredients (makes four 3-ounce servings):
1 chilled ripe haas avocado
1 frozen ripe banana
3.5 tablespoons raw cocoa powder (Trader Joe's)
3 tablespoons honey
1 teaspoon freshly squeezed lemon juice
1 teaspoon vanilla extract
2 tablespoons chilled coconut water
pinch of salt
This is by far the quickest and easiest dessert I've ever made. But the best part is that it's packed full of flavor and texture without using any dairy or eggs!
Directions:
The only preparation needed is to freeze the banana and chill the avocado and coconut water. The next and only step is to blend all the ingredients together in a food processor. I don't have a food processor so I used my blender which worked out just fine. Make sure your banana and avocado are roughly the same size/ratio or else the pudding will taste very banana-y or very avocado-y, which isn't really a problem either way.
JUNETTE
3-LAYER CHOCOLATE SQUARE
Ingredients (makes 20 squares):
Layer 1: Shortbread
1/4 cup of white sugar
1.25 cup of flour
1/2 cup plus 1 tablespoon of softened butter
Layer 2: Dulce de Leche
1/2 can of Dulce de Leche
Layer 3: Chocolate
1.25 cup of semi-sweet chocolate chips
Directions:
I spoke at a conference in SF this past weekend and was rewarded sweetly (literally) with a clairesquare. I am not a chocolate-lover, and yet one bite in, I knew why it was aptly described to me as "chocolate crack." Clairesquares are actually Irish caramel squares, and recipes abound online. I adapted this recipe and this recipe for my recipe above.
Layer 1:
Preheat oven to 350 degrees.
Add the sugar, flour, and butter into a large mixing bowl. Then mix with a pastry cutter, or similar tool, but don't mix too much. The dough should be crumbly.
Flatten the dough into a baking pan. I made mine about 1/2" thick.
After 15 minutes, the shortbread will be a little bit golden. It won't be buttery golden, but it will not be the pasty white it was before. Let the shortbread cool.
Layer 2:
I decided to use dulce de leche instead of making caramel bc frankly making caramel seem like a big difficult mess. I have heard that it is not easy. I appreciate easy. Dulce de leche can be found at your local Latino market.
Layer 3:
Melt the chocolate in a bowl in the microwave. I did it in short intervals of 30 seconds, 3 times until it was all melted.
After chilling this 3-layer confection, I cut it into squares. A fun Irish/Argentine hybrid!
See more of what I saw in SF on my tumblr!
3-LAYER CHOCOLATE SQUARE
Ingredients (makes 20 squares):
Layer 1: Shortbread
1/4 cup of white sugar
1.25 cup of flour
1/2 cup plus 1 tablespoon of softened butter
Layer 2: Dulce de Leche
1/2 can of Dulce de Leche
Layer 3: Chocolate
1.25 cup of semi-sweet chocolate chips
Directions:
I spoke at a conference in SF this past weekend and was rewarded sweetly (literally) with a clairesquare. I am not a chocolate-lover, and yet one bite in, I knew why it was aptly described to me as "chocolate crack." Clairesquares are actually Irish caramel squares, and recipes abound online. I adapted this recipe and this recipe for my recipe above.
Layer 1:
Preheat oven to 350 degrees.
[crumbly but not too crumbly]
Flatten the dough into a baking pan. I made mine about 1/2" thick.
[delicious shortbread]
After 15 minutes, the shortbread will be a little bit golden. It won't be buttery golden, but it will not be the pasty white it was before. Let the shortbread cool.
Layer 2:
I decided to use dulce de leche instead of making caramel bc frankly making caramel seem like a big difficult mess. I have heard that it is not easy. I appreciate easy. Dulce de leche can be found at your local Latino market.
Layer 3:
Melt the chocolate in a bowl in the microwave. I did it in short intervals of 30 seconds, 3 times until it was all melted.
After chilling this 3-layer confection, I cut it into squares. A fun Irish/Argentine hybrid!
See more of what I saw in SF on my tumblr!
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