Avocado Replaces Butter in Banana Avocado Coffee Cake

  

 Avocado Banana Choco-Chip Coffee Cake

As if Avocados didn't have enough incredible things about them, they can also replace the fat in some of our favorite baked goods.

Recently, I was invited to visit an Avocado Grove, enjoy some inventive brunch items using Avocados and even experience picking my own early green Hass right off the tree.

 

Jan DeLyser of the California Avocado Commission was our tour guide and the Farm we visited was Dan and Sue Pinkerton's.

Dan is a scientist, a farmer, a story teller and claims that Sue is the one who keeps it all together.  The trees were heavy with beautiful green orbs and buds (Avocado trees bear fruit for one season and buds for the next year.)

        

After touring the farm, we visited Mission Packing Plant in Oxnard. There the Avocados (900lbs per bin) are cooled, washed, sorted, labeled, temperature ripened and sent out to the stores and distribution centers.  

 

It's important to remember we have choices with all foods and we don't have to just take the first thing placed on a bin in front of us.  California Avocados are worth the extra moment it takes to read the label.  The season is long (March thru October), the fruit is consistent (buttery texture and smooth greens) and the standards are high (to match our own.)

At any point in any day, I am more than happy to eat a California Avocado straight out of the shell with a sprinkle of salt and pepper. Being inspired by the tour and the education, I wanted to develop a recipe that used California Avocados in baked goods.

This Avocado Banana Choco-Chip Coffee cake became the recipe that was made 2 times in one week.  After my teen son and friends devoured the one I left out to cool, I made another one for my post.

 

Since then, I've made a couple more and found they freeze well, too.  That makes a rushed morning even easier; I just pull out a slice and heat in the toaster oven.  Enjoy and look for California Avocados when you shop.

Recipe:  Avocado Banana Choco-Chip Coffee Cake

1/3 cup Walnuts (chopped)

1/3 cup Brown Sugar

1/2 tsp. Cinnamon

1/3 cup Choco Chips

1/2 cup (mashed) California Avocado

1/2 cup Honey

1 Egg

1 cup (mashed) ripe Banana

1 tsp. Vanilla

1/3 cup nonfat Yogurt

1 1/2 cup AP Flour

1 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

1)  Combine nuts, sugar and cinnamon in a small bowl and hold for later.

2)  Cream together the Avocado, Honey, Egg, Banana, Vanilla and Yogurt.

3)  In another bowl, whisk together all dry ingredients (Flour, Baking Powder and Soda, salt), then stir this into the creamed ingredients until blended well.

4)  Oil and dust with flour an 8x8 inch baking pan.  Sprinkle half of the nut mixture into the bottom of the prepared pan, then spoon half of the batter on top of that.

5)  Sprinkle the remainder of the nut mixture over the batter and then spoon the remainder of the batter over that.

6)  Bake in a preheated 350F oven 40-45 minutes or until cake tests done.  Cool in the pan for a few minutes.  

 

This can be served in the pan, or inverted onto a plate for cutting, serving or freezing. 

Click here to see more Avocado information and recipes from the California Avocado Commission

Matcha Green Tea Cupcakes with Matcha Green Tea Butter Frosting

Matcha Green Tea Cupcakes with Matcha Green Tea Butter Frosting

The Matcha Green Tea Powder in these cupcakes and frosting make these baked goods a healthy way to have dessert. That's my story, and I'm sticking to it.I've been enamored with Matcha Green Tea powder for a few years. I've used it in many meals, catering menus and food gifts. In this blog I've posted recipes for Matcha Green Tea Donuts, Green Tea Croquembouche, and Ice Cream Bombe. I also contributed a recipe for Matcha Green Tea Marshmallows in the cook book to benefit Japan's rebuilding, called Peko Peko.

Recently I made these Matcha Green Tea Mini-Cupcakes for a "Hollywood Benefit" and topped them with edible gold for a little glamour. Then, oops, I made a few too many, what will I ever do with the extra? I guess I'll have to just keep them here in case someone at home (ME) would want one (SEVERAL) for lunch (and ALL DAY.) It's okay, they're a "healthy" dessert. Sorta. Here's the true healthy part:

Matcha Green Tea is a special crafted tea from Japan. It is grown in an elaborate process involving tender plants covered at a certain time to protect the chlorophyll and keep the leaves soft and dark green. Then it's steamed, dried and ground by stone (and sometimes machine) to create the fine brilliant green powder. Matcha Green Tea is not just tea made from brewing the leaves in water, but you are actually drinking the powdered tea leaves, so the benefits are multiplied. Matcha is full of antioxidants, nutrients, fiber and chlorophyll. It can be used as a tea, or as an ingredient for baking, sauces and other drinks.

Matcha has a long history in Japan that includes traditional ceremonies and the correct way to whisk and serve Matcha Green Tea. As with all teas, there are degrees or grades of Matcha based on the age and processing of the ground tea leaves.Many people drink Matcha Green Tea every day. If you have never tried it, or think you didn't enjoy it the first time, keep one rule in mind: Preparation is crucial. Like all fresh quality tea, the temperature of the water, the timing of the brew and the handling of the preparation can make the difference between a delicious cup of tea or a bitter misunderstanding of the libation.As luck would have it, these were also made just in time for this month's LET'S LUNCH bunch. The theme is GREEN and you can't get much greener than Matcha Green Tea Powder. My growing group of virtual lunch pals from all across the globe have even more inventive GREEN food in store for you, so check them out on twitter at #LetsLunch (and a list to be here soon):

Monday Morning Cooking Club - Avocado Dip
A Cook and Her Books - Green Bean Soup
Cowgirl Chef - Notos Pesto
Hapa Mama - How To Brew a Better Pot of Tea
Spice Box Travels - Eat More Kale Chips
Burnt Out Baker - Even Greener Green Chorizo
Wok Star - Honey Ginger Wok Brussel Sprouts
Zest Bakery - Pandan Tapioca with Coconut Cream
Geo Fooding - Asparagus with Poached Egg
Maria's Good Things - Brussel Sprouts Slaw
Joe Yonan - Winter = Wood

Recipe: Matcha Green Tea Cupcakes
(makes about 48 mini-cupcakes)

2 cups Flour
1/2 Tablespoon Baking Powder
1/4 teaspoon salt
6 ounces Butter (soft or room temperature)
1 1/2 cups Sugar
2 Eggs + 1 Egg Yolks
2/3 cup Milk
2 Tablespoons Matcha Green Tea

1) In a bowl, sift the flour, salt and baking powder together. Hold.
2) In a cup, mix the milk and Matcha together. Hold.
3) In a Mixing bowl, beat the butter and sugar together until creamy and fluffy, about 5 minutes.
4) Add the eggs, one at a time, beating well after each one.
5) Add the flour mixture and the milk/tea mixture to the batter, alternating and beating well after each one.
6) Spoon out into cupcake papers placed in muffin baking tins, filling 3/4 full. Bake at 350F for about 20-25 minutes (a little less if making mini-cupcakes)Recipe: Matcha Green Tea Butter Frosting

1 Cup Butter (2 sticks) soft
1/4 Cup Cream
4 Tablespoons Matcha Green Tea
4-5 Cups Powdered Sugar

1) Mix the Matcha with the Cream into a paste.
2) Beat the butter until light and smooth, then add the Matcha paste.
3) Sift the Powdered Sugar and beat into the butter mixture 1 cup at a time until it reaches the spreading consistency desired.

Food Gift - Olive Oil Cranberry & Oat Scones - Mix In A Jar

These scones are made with Olive Oil instead of butter, yet are flaky and moist. The mix is simple and when layered in a jar makes a fun, colorful and unique gift. Olive Oil Cranberry & Oat Scones
Mix in a Jar

I have a few friends who love the idea of cooking, but get a little intimidated by the language in recipes some times. Once it calls for "cut in the butter" they stop reading. Here's a perfect gift and recipe if you know someone like that, including if that someone is you. For the cranberries I used a package from Melissa's Produce that I received at the IFBC (International Food Blogger Conference). I also buy their products because they're always in good condition and reasonable.

If dried cranberries are not your favorite, these can easily be made with dried cherries, apricots or other dried fruits. The scones freeze really well, so bake a couple for today and freeze some for that busy holiday morning.

Can you imagine how impressive you will look when, in the middle of everything else that's going on, you bring out home made, golden, hot fruity scones for everyone? Have fun with the decorating, and maybe personalize the tags. The recipe is super simple. Try the recipe for yourself, then fill a few jars. I really think they make cute food gifts with a lot of style.

This week I'll be posting a few different food gift ideas, so stay tuned or bookmarked or...you know what I mean.

Sending you the happiest wishes!
[To make the scones, follow this recipe. Directions for the Food Gift can be found below.]

Recipe: Olive Oil Cranberry & Oat Scones

1 1/2 cups All Purpose Flour
1/2 cup Oats
1 teaspoon Baking Powder
1 teaspoon dried Orange Zest
1/3 cup Brown Sugar
1 cup dried Cranberries
1/2 cup Heavy Cream
1 egg
1/2 cup Olive Oil

1) In a Medium bowl, stir together all the dry ingredients: flour, oats, baking powder, zest and brown sugar.
2) In another bowl, stir together all the liquid ingredients: cream, egg and oil.
3) Using a fork, toss and stir the liquid ingredients into the dry ingredients until it starts to ball up in lumps.
4) Remove all the dough onto a floured board or counter and push (or knead) the dough a few times to form a large ball. The dough will be very moist (more moist than the usual scone dough.)
5) Pat the ball into a large round disk about 6-8 inches in diameter (about 1 1/2 inches thick.)6) Sprinkle just a little flour on the top, then using a knife cut the circle in half, then in fourths, then in eighths.7) Place the triangles on a parchment lined baking sheet about an inch apart (*Optional - sprinkle with sugar) and bake in a preheated oven set on 350F for about 12-15 minutes or until golden and cooked through, but not too dry.***To FREEZE*** Place the baking sheet of triangles in the freezer BEFORE baking them. Let them freeze for a few hours, then bag them or put them in containers and take out for baking as needed. They can be frozen for a couple weeks. Baking may require a few more minutes.

TO MAKE THE FOOD GIFT:

1) In a bowl, mix 1 1/2 cups Flour and 1 teaspoon Baking powder. Then using a funnel, pour it into a Pint size jar.
2) For the next layer, top with 1/2 cup Oats. Then, 1 teaspoon of dried orange zest, then 1/3 cup Brown Sugar.
3) Add the 1 cup dried Cranberries as the topper.
4) Close up tight, and don't forget to copy and add these easy directions:

To Make Your Own Olive Oil Cranberry & Oat Scones:

1) In a Bowl, mix 1 egg, 1/2 cup Heavy Cream and 1/2 Cup Olive Oil.
2) Pour the Jar contents into the bowl and mix everything with a fork until combined.
3) Place the moist dough onto a floured board or counter and knead together just a couple times.
4) Form into a disk about 6-8 inches round. Cut in half, then into fourths, then into eighths.
5) Sprinkle with sugar. Bake the triangles, about an inch apart, on a parchment lined pan in a preheated 350F oven for 12-15 minutes. Enjoy!

Nutella Hand Pies - Flaky, Chocolate Mini Pies

I've been holding back on one of my favorite recipes, and it's time to share it with you. Nutella Hand Pies are flaky, chocolate mini turnovers and are my "Go-To" for Bake Sales. There is almost always a zip-lock bag of these ready for baking in my freezer at all times. They are my most requested family treat (except for the Nutella Crack Pie). I've also made these with Apples, Cherries or Blueberries inside and added little fork marks on the outside to remember which is which. Once you get the hang of making these (which is ultra easy), you will be trying all kinds of fillings (savory and sweet.)My Grandmother and my Mom made something like these in the southern tradition of "fried pies". Grandma W used to make them from canned biscuits rolled out and apples marinated in sugar, juice and spices. Those will remain my favorites because I grew up eating them, and my Mom's will always be my favorites because they're, well... Mom's.These Nutella Hand Pies are made with homemade pastry that is extra flaky for a few reasons: 1- The butter is extra cold, even frozen and you grate it into the flour. 2- The wet ingredients are a mixture of sour cream and buttermilk. 3- The dough is chilled, rolled out, then chilled again before being rolled out again - which develops layers (a little like puff pastry has, but thicker.)The result is a pastry that almost melts just about the time the Nutella hits your mouth, too. These are perfect quick grabs for breakfast or brunch, but they make a nice little lunch addition to a picnic, a lunch box or an afternoon tea.Today is one of those fun "Lets Lunch" group postings that I've been doing with some blogging friends across the world. Each month we pick another food or theme, then we all post about it on the same day. It's our way of having lunch together no matter the time, distance or culture. At the bottom of this page, you will find a list of my buddies who are participating in today's lunch which is...PIES.

You will not believe how many different ideas you will see and can click over to from this one place. Be sure to take a look, and if you want to join us next time, just let me know (or look for our info on twitter under #LetsLunch)

RECIPE: Nutella Hand Pies (makes 12 -24 depending on size)

1/4 cup buttermilk
1/4 cup sour cream
1/4 cup sugar
2 1/4 cups All Purpose Flour
pinch of salt
6 oz. butter (keep in freezer for minimum 20 minutes)
1 egg (for an egg-wash before baking)
Nutella (1-2 Tbls. per hand pie)

1) In a small bowl, beat buttermilk, sour cream and sugar together.
2) In another bowl, sift in flour and salt, then grate butter into the flour and toss to coat and separate.
3) Stir the wet ingredients into the dry ingredients lightly (using a fork), just until they clump together.
4) Empty onto a lightly floured board and pull ingredients into a ball and mash together once or twice just until it holds. (You should see the streaks of butter in the dough which means it will be nice and flaky.)5) Make two balls, wrap them in plastic wrap, press them down into a nice square about 4x4 and chill for 20-30 minutes (or overnight).
6) Remove one chilled dough at a time and roll out into a rectangle shape about 8x8. Fold into thirds like a letter, wrap in plastic and return to refrigerator to chill again for 20- 30 minutes.
7) Remove one chilled dough at a time to work with it. Roll it out thin, cut into circles. You can use any scraps left over to re-roll, but try to stack the pieces on top of each other to roll out to protect the buttery layers. Try to not over-work.
8) Brush a little water on the outsides rims of the circles, drop a dollop of Nutella in each one and fold over to seal. Press the edges closed with the tines of a fork.9) Once sealed, place on a parchment lined baking sheet, prick with the fork and brush with beaten egg. You can freeze them at this point (once they are frozen, bag them and bake later), or bake them in a preheated 350F oven for about 15-20 minutes depending on size. I hope you enjoy these. Everyone in my house loves them.

Don't forget to go over and look at all these great PIE ideas for today's Let's Lunch!

A Tiger In The Kitchen Japanese Curry Pot Pie

Zest Bakery - Lime-Custard & Curd Pie

Free Range Cookies - Dirt Pie with Compost Cookie Crust

Monday Morning Cooking Club - Pilaf Pie with Chicken, Sultanas & Sweet Spices

Chez Us -Summer Chicken Pot Pie

GrongarBlog - Spanakopita and Rhubarb Crisp

Hot Curries & Cold Beer - Pecan Pie with a twist

Beyond The Plate - Flaky Homemade Puff Pastry covered Chicken Pot Pie

Kitchen Dreamer - Chinese Sausage and Roasted Sweet Potato Hand Pies