Tag Archives: easy

Avocado Chocolate Chip Cookies

You might be thinking, why on earth would you put avocados in chocolate chip cookies. Well, I ran out of butter and was too lazy to drive to the store to pick up more butter. Plus I just finished writing my Avocado Cookbook and I was feeling adventurous with the remaining avocados!

Click on the picture to buy the cookbook
Click on the picture to buy the cookbook!
Avocado Chocolate Chip Cookies
Avocado Chocolate Chip Cookies

Avocado Chocolate Chip Cookies

Serves 11 cookies

  • 1 cup + 3 – 4 tbsp all purpose flour
  • ½ tsp baking soda
  • Pinch of salt
  • 1 small avocado, mashed (½ cup avocado)
  • ½ cup white sugar
  • 1 egg
  • ½ tsp vanilla extract
  • ½ cup chocolate chips

Directions

  1. Preheat oven to 325 ℉ and line a pan with parchment paper.
  2. In a medium sized bowl, sift together the flour, salt and baking soda.
  3. In a large bowl, cream together the avocado and sugar until light and fluffy and then beat in egg and vanilla extract until batter is smooth. Next stir in the sifted dry ingredients to the avocado mixture until well combined. Then fold in the chocolate chips.
  4. Using a spoon, scoop out 11 balls and place on the parchment paper. Bake for 10 minutes or until lightly golden brown. Remove the cookies from the oven and let cool for 2-3 minutes before moving cookies to cooling rack. Enjoy!

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Chocolate Covered Lemon Cheesecake Bites

Things I have learned this week:

  1. Surprise loved ones with cake more often.

2. Listen to your mom when she tells you to go to the doctors office.

3. Easy as pie, my butt. Whoever said that has not baked pie.

4. I need to keep more cheesecake bites it my freezer at ALL times.

These chocolate covered lemon cheesecake bites are a hybrid of cheesecake and Reese’s peanut butter cups minus the peanut butter.

Chocolate Covered Lemon Cheesecake Bites
Chocolate Covered Lemon Cheesecake Bites

Chocolate Covered Lemon Cheesecake Bites

(Makes 12 cups)

8 ounces cream cheese, at room temperature

2 – 4 tbsp granulated sugar (depending how sweet you like it)

Zest & juice of 1 lemon

½ cup chocolate chips

1 tbsp coconut oil

Directions

  1. In a medium sized bowl, beat the cream cheese and sugar until creamy. Add in the lemon zest and juice until well combined. Keep the cheesecake mixture in the fridge.
  2. Melt the chocolate chips and coconut oil in the microwave for 2 minutes. Coat the bottom & sides of 12 small muffin liners with the melted chocolate and let it sit in freezer for 5 minutes. Next scoop 1 tbsp of the cheesecake into each of the muffin liners and cover the cheesecake with more melted chocolate.
  3. Place the cheesecake bites in the freezer for an hour to set before serving. Prior to eating, let the cheesecake bites sit at room temperature for 5 minutes. Enjoy!

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S’mores Creme Cup

S’mores is one of my favorite summertime desserts. I love having bonfires with my friends at midnight and telling embarrassing stories of each other while munching on gooey marshmallow and chocolate goodness.

Luckily for you, I have created an easier and less messy way of eating S’mores that you can enjoy anytime of day and anytime in the year.

S'mores Creme Cup
S’mores Creme Cup

S’mores Creme Cup

(Makes 18 mini cups)

180g S’mores flavored Oreos (11)

75g unsalted butter, melted

1/2 cup full fat coconut milk (130g)

65g of chocolate chips

9 Marshmallows

Directions

  1. In a blender, blend the oreos until it becomes a moldable powder. The cream in the oreos should help the biscuit layer bind together. Next add in the melted butter and pulse until well combined.
  2. Scoop the oreo crust into a lined muffin pan. Make sure you cover the base and all of the sides of the liner. I used a mini muffin pan and made 18 cups.
  3. In a small skillet at medium heat, whisk the full fat milk and chocolate chips together until a thick chocolate paste is formed. Pour the chocolate sauce into each of the oreo crusts and set aside.
  4. Cut the marshmallows in half and place the marshmallow cut side down on top of each cup.
  5. Broil the creme cups for 2-4 minutes at 350℉ (180℃)  or until marshmallows are puffed and lightly toasted on top.
  6. Keep the S’mores Creme Cups in the fridge for 2 hours until the chocolate cream is set. The cups should easily pop out of the muffin liners. Enjoy!

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Baked Jalapeno Mac & Cheese

In my 17 months of food blogging, this is the first recipe I have posted that is savory and socially acceptable to eat at lunch or dinner. I mean you could eat Pistachio & Chocolate Cream Tarts for dinner buut you do need to eat your vegetables.

This baked jalapeno mac & cheese is crunchy, cheesy & spicy. Don’t worry, it’s not as spicy as Indian food 😉

Before the Mac & Cheese was baked in the oven
Before the Mac & Cheese was baked in the oven

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Baked Jalapeno Mac & Cheese

(Serves 4)

6 oz (171 grams) pasta (use any type you want or have in your pantry)

1 ½ tbsp butter

2 tbsp all purpose flour

2 medium finely diced jalapeno peppers, remove stems and seeds

1 cup milk

½ cup chicken stock, vegetable stock or beer

1 ½ – 2 cups Manchego cheese

Salt & black pepper to taste

4 tbsp breadcrumbs

¼ tsp Paprika

Directions

  1. Preheat oven to 375 ℉ (175 ℃).
  2. Cook pasta in salted water according to package directions, drain, and set aside.
  3. Lightly coat 4 4inch casserole dishes with olive oil. I used
  4. In a medium size skillet, over medium heat, melt butter. Turn heat to low and add flour, using a whisk, mix flour and butter. Add jalapeños and cook for 1-2 minutes.
  5. Next, add skim milk and stock, and continue whisking. Raise heat to medium until mixture becomes a boil and continue whisking until mixture starts boiling and becomes thick.Continue whisking mixture until smooth and add salt and pepper.
  6. Once the mixture has become thick, remove from heat and add shredded cheese and mix until all of the cheese is melted.
  7. Add cooked pasta to casserole dish and pour cheese sauce over the pasta. Use a spatula to mix pasta and cheese sauce, making sure all the pasta is evenly covered.
  8. In a small bowl mix the breadcrumbs with paprika and then sprinkle it over the mac & cheese. If you want, sprinkle more shredded Manchego cheese.
  9. Bake for 20 minutes until cheese is melted and bubbly and serve immediately. Enjoy!

If you make my Baked Jalapeno Mac & Cheese, make sure you take a picture & share it with me by using #medhacooks on Instagram!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read