Avocado Fudge


Since we got the avocados I’ve tried to come up with some different things that you wouldn’t normally try with them.  The scallops w/buttercream sauce was a nice surprise.  I have no problems trying things new when it comes to food.  So when given the opportunity to make things that I wouldn’t normally make, I had fun trying to come up with recipes that I haven’t tried yet either!

Avocado Fudge

Yes, you read the title of this one correctly.  Avocado Fudge.  No mistake.  I mentioned this to a couple of people before actually making it and the response was half and half.  When Craig asked me what I was making tonight I said I wasn’t going to tell him because he wouldn’t try it anyways.  So imagine the look on his face when I showed him what I had come up with!!!  (I did make him taste the batter and he said it was good).  Lets see how he feels about it tomorrow when it’s done!

Here’s how they looked in the pan before putting in the fridge to set:

Avocado Fudge before setting in the fridge!

Caleb said it smelled like I was making brownies!  And it did!  When I tasted the mixture, I honestly couldn’t tell that the avocado was in there.  And can anyone say the name “fudge” without  thinking of sugary wonderland and know that it can’t be good for you but you know you have to eat it!!  This is the little excerpt I found on show.com:

Many people wouldn’t think of the combination of avocados and chocolate. But the rich creamy texture of an avocado lends itself nicely to desserts like fudge. Not only are they healthier, but your mouth won’t even miss the oil it replaces. 

Things You’ll Need

  • 1 large ripened avocado
  • 1/2 cup margarine
  • 1 1/2 tsp. vanilla
  • 1 1/4 cups cocoa
  • 3 cups powdered sugar
  • Saucepan
  • Food processor
  • Baking pan
1. Melt the margarine in your saucepan over a medium flame.
2. Peel and puree the avocado mixture in your food processor until the consistency of the avocado is smooth.
3. Combine the avocado, vanilla, cocoa and powdered sugar into your saucepan with your melted margarine. Slowly stir in these ingredients until the mixture is thick.
4. Pour the mixture into a baking pan and place in the fridge overnight so the fudge can harden.
5. Remove the fudge from the fridge and cut into one inch squares and serve.
Don’t forget to stop on by http://www.socalavocados.com to see what they have given us!  Without their response to one of our posts, we wouldn’t be coming up with these fun things to make.
Happy Avocado Baking
Patricia – Two Girls Cooking





Cherry Coke Float Cupcakes

I’m sure that the Brown Eyed Baker is getting tired of me making some of her desserts!  Or hopefully she’s taking it as compliment that I love what she bakes and want to try..try..try!

I have to give myself credit for attempting these.  This is my other gal pals area of expertise, not mine.  It actually makes me feel uncomfortable going in the kitchen and baking.  I’m not sure why.  I made those scallops yesterday with the avocado sauce  with the scallops without one worry if it would turn out or not.  I just don’t have the confidence quite yet when it comes to baking.  Not sure if I’ll ever get there, but I will keep trying.

So here’s a picture of my attempt at baking these cupcakes.

I will say that they taste better than they look!  I will admit that I should take a photography class to get familiar with my new camera.  But along with that I think that I need to practice getting the piping of the frosting  down a LOT better!

But I’ve always said that I would post my good and bad attempts.  I’m putting this in between.  They taste pretty good.  They just don’t get the star on the looks!

Here’s what you need:

For the Cupcakes:
1½ cups all-purpose flour
3 tablespoons cocoa powder – Craig doesn’t care for chocolate cake so I used white cocoa
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, at room temperature
1 egg
½ cup buttermilk
¾ cup Coke (don’t use diet)
1½ teaspoons vanilla extract
1 (21-ounce) can cherry pie filling

For the Glaze:
¾ cup powdered sugar
2 tablespoons Coke

For the Icing:
1 cup heavy whipped cream
4 tablespoons powdered sugar
Maraschino Cherries, for garnish

1. Make the Cupcakes: Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners; set aside.

2. Sift together flour, cocoa powder, baking soda, and salt in a small bowl and set aside.

3. In a mixing bowl, combine the sugar and butter and beat on medium-high until light and creamy, about 3 minutes. Add the egg and beating for an additional minute. In a large mixing cup or small bowl, combine the buttermilk, Coke and vanilla extract. (Make sure you wait for the foam to go down when measuring the Coke and don’t worry if your mixture looks curdled when you add the buttermilk.)

4. Beginning with the flour mixture, add in 4 parts to the butter mixture, alternating with the Coke mixture. Beat each addition just until incorporated. Give the final mixture a good mix with a rubber spatula to make sure it is thoroughly combined.

5. Divide the batter evenly between the muffins tins. Bake for 18-20 minutes, or until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean. Cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.

6. Fill the Cupcakes: Once cooled, use a paring knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of cherry mixture (2 to 3 cherries) to the well.

7. Glaze the Cupcakes: In a small bowl whisk together the powdered sugar and coke. Let sit 5 to 10 minutes to thicken. It should drip off of a soon very slowly. Using a small offset spatula, drizzle a little of the glaze onto the middle of each cupcake and then gently spread it over the top.

8. Frost the Cupcakes: Beat the heavy whipping cream in a chilled bowl with whisk attachment (or hand mixer), beginning on low speed. Once the cream gets frothy begin adding the powdered sugar, 1 tablespoon at a time, increasing speed as the cream comes together until you reach medium-high speed. Whip the cream until it holds stiff peaks (if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down). Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries for garnish.

(Recipe adapted from The Novice Chef)

I showed my sister and my niece the original picture from The Brown Eyed Bakers site and they both wanted to try them.  Brooklyn spent the night at her house on Saturday so she dropped her off in hopes of getting to try these!  My nephew came with her to try them as well.  Which is the only reason he came with her!  He said they tasted awesome but my frosting job was not so good!  Way to make me feel good there nephew!

I will continue to work on the piping and come back with better photos with the new camera!

These are incredibly good.   There were 3 out of the 12 left after I finished frosting.  If you’re a cake love, these are a must try!

Happy  Monday!

Patricia – Two Girls Cooking


Scallops w/Buttercream Avocado Sauce

I got my new Canon Rebel T2i Friday.  I read over (barely skimmed) the directions and just started to take pictures.  Why?  I had so much going on this weekend I barely found time to eat until today!!

Last week we got the Avocados from SoCalAvodados!  Thanks again!

I checked my bag today to see if any of them were ripe and two of them were!!!  I had taken scallops out for dinner so I came up with this sauce to go with it.  I searched online and got some main ingredients and then just added as I went along!


This was simple to make and had great flavor to the scallops.

For the scallops:

Heat a skillet on med-high heat with 1tbs Extra Virgin Olive Oil and 1 tbsp butter (I use unsalted organic butter).  I patted them dry with a napkin and rolled them in some Italian flavored bread crumbs.  Pan fried each side for 3-4 minutes.  I squeezed fresh lemon juice over the scallops, removed from heat and covered for 5 minutes to soak the juice.

For the avocado sauce:

  • 1 cup buttermilk
  • 1 ripe avocado, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 clove fresh garlic, minced
  • 2 finely chopped green onions
  • 2 tablespoons fresh lemon juice
  • zest of half lemon
  • Kosher salt and freshly ground pepper to taste

I mixed this in a food processor until it was combined together.  I spread across the place, added the scallops and enjoyed!

This was a super easy recipe that could be used with any fish.  I plan on using it with my salmon for lunch tomorrow!

Happy Sunday.  Enjoy your week.

Patricia Two Girls Cooking

Avocado Recipes Needed!

Last week I made home made guacamole to have with our chips and tacos.  The next day I got an email from SoCal Avocados asking if we would like to have a bag of free avocados sent to us!  We sure would!

I was so excited when the package got dropped off at my door!

SoCal Avocados

They have to sit for at least a week before they are ripe.  Once they are ready, Jodi and I have some recipe thinking to do.

What would you make with avocados?  Is there anything that you’ve made outside of guacamole or an avocado salad?

Leave us a comment here or check out our Facebook page and let us know what you’d like to see us make!  Give us a challenge!!

Happy Wednesday…

Patricia – Two Girls Cooking

Brickle Drop Cookies

I haven’t baked much since the holidays are over so when I went to the store this weekend, I saw a bag of Heath Toffee bits, I thought I’d give them a try.  The recipe looked very similar to chocolate chip cookies.  I’ve gotten those down without being afraid of burning or failing!

These were pretty easy to make and pretty good as well.


1 cup (2 sticks of butter – I used organic unsalted butter), softened

1 cup sugar                                                    3 1/2 cups all purpose flour

1 cup packed light brown sugar              2 tsp baking soda

1 tsp vanilla extract                                    2 tsp cream of tartar

1/2 tsp salt                                                    1 pkg (80z) Heath bits of brickle toffee bits

3 eggs

1.  Heat oven to 350 degrees.  Lightly grease a cookie sheet.

2.  Beat butter, sugar, brown sugar, vanilla and salt in a large bowl until blended.  Add eggs and beat well.

3.  Stir together flour, baking soda and cream of tartar; gradually add to butter mixture until blended.  Stir in toffee bits.

4.  Drop by heaping teaspoons onto prepared cookie sheets.  Bake 8-10 minutes or until lightly browned.   Cool lightly; remove to wire rack (I don’t have one yet!).  Cool Completely.  Makes about 8 dozen cookies.



I warmed some caramel in the microwave and poured it over some of the cookies as well.

Nothing too difficult for these.  It made quite a bit of cookies.  And I ate quite a few more than I should have as well.  I think I can have a few cookies more than I’m supposed to in moderation on some days.

Happy Monday!

Patricia – Two Girls Cooking Blog