Here’s the 3rd recipe that I’ve come up with for the avocados from SoCalAvocados. Avocado shake it is! So far every day now I’ve gotten at least one fruit that’s ripened. I have ideas in my mind for what I want to do but then I change my mind.
I know it’s winter and it’s cold outside – or it should be anyways! And most don’t think of drinking something cold at this time of the year. But I did!
I tried to think of other fruits that I could combine with the avocado to make this shake, but decided if I did that it would take away from what the purpose of what the recipe is for….the avocado!
This was another easy one to make. I didn’t have a blender on hand so I did have to run to the store to get one! Go figure! There are only a few ingredients needed for this shake.
But what goes through your mind when you think of avocado shake? Have you had this before? If you haven’t had this thought run through your mind, do you think this would be something you’d try? I have to say that it hadn’t passed through my thoughts until today.
Here's what you need!
- 1 large avocado
- 1/4 c. condensed milk
- 1 c. crushed ice
- 1 large scoop vanilla bean ice cream (Breyer’s)
Here’s what you do:
Blend together avocado, condensed milk and crushed ice until smooth.
Add vanilla ice cream and blend again for 5 to 10 seconds. I added a bit of sugar to sweeten just a bit.
This was a pleasant surprise! Add a little bit of whipped cream on top and some chocolate syrup to sweeten it up just enough.
Patricia – Two Girls Cooking
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!
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
- 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
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