Avocado and Pistachio Muffins with Lime Glaze

See!? I told you I was going to be better at updating! Honestly, I was planning on updating yesterday when I made the Black and White Brownies from the Moosewood Dessert Cookbook but... they were terrible. God awful. I was so disappointed! I have never made a dud recipe from Moosewood before, but these brownies were sweet without being rich, and more than a bit chalky. The best part of them was the chocolate glaze: melt 1/3 c. semi sweet chips in a double boiler with 1/4 c. heavy cream... aaaaand there you go.

Anyway, BIG NEWS! I made up a recipe! And it isn't terrible! It needs tweaking, definitely, but I could probably fix the problems without even remaking the recipe to test... Here's the backstory: I love guacamole, but I have been making it so often that it's becoming mundane to me. There was one avocado left over, and about to turn, so I decided to google search "avocado bread" thinking that there might be something useful... no luck. I am not a huge fan of zucchini or banana breads, and that's about all I came up with (aka lots of spices that completely mask the true flavor of the produce). So then I searched avocado cake. Still, not much luck because I didn't have any buttermilk! Apparently, buttermilk is a staple in recipes where you bake with avocados... who knew!? So I decided to make my own recipe. I kid you not when I say that this was one of the most nerve-wrecking experiences of my life... There was a great possibility of my crashing and burning (literally). I decided to make the batter into muffins, because I only had one avocado.

The result? 4 mint-green (thank you camera phone for completely destroying the integrity of my muffin-color), medium-sized muffins that were good with the potential of being great. I have listed the recipe as I made it today, below. To see what I would definitely change about my recipe next time, see the notes section! Remember, this recipe only yields 4 muffins.

Audrey's Avocado and Pistachio Muffins with Lime Glaze

...aka SUPERGREEN MUFFINS

Ingredients:

• 1/2 c. granulated sugar
• 3 tbsp. unsalted butter, salted
• 1 medium sized avocado, mashed
• 1 egg
• 1/2 tsp. baking soda
• pinch of salt
• 1/2 c. flour
• 1/2 c. salted pistachios, chopped coarsely
• juice of 1/2 lime
• 1/4 c. powdered sugar

To Make:

• Preheat oven to 350 degrees F.
• Cream together butter and sugar. Add mashed avocado and beat until smooth. Add egg, then dry ingredients and stir until well combined. Fold in pistachios.
• Bake in ungreased and unlined muffin cups, filled 3/4 of the way full, until peaks are browned (about 20 minutes). Let cool on cooling rack.
• Meanwhile, beat together lime juice, powdered sugar, and water as needed to make a glaze of medium thickness. Apply using a pastry crush to the cooled muffins.

Some Notes:

• Next time, I am going to add 1 1/2 tsp. vanilla extract to the batter. The muffins lacked dimension, and although the lime and pistachios helped, they were a little bland.
• Next time, I will increase the granulated sugar to a full cup. The muffins would have been much better had they been sweeter. As is, they are basically savory muffins.
• The muffins came out a little doughy in the center. Next time, I will increase cooking time by 2 or 3 minutes.
• Instead of thinning out the glaze with water, next time I will use more lime juice. Today, I only had the one lime half lying around.
• I might play around with substituting yogurt, ricotta cheese, or buttermilk for the butter. The muffins are naturally heavy because of the fats in the avocado, and I think they could use some lightness.
• I might also try adding lime juice to the actual batter to give it some tang.

Coconut-Lime Tartlets

(pictures coming soon)

Admittedly, I've been on a lime kick lately. I don't know what it is about summer that makes me want to gorge myself on citrus fruits, but since lime is generally one of the more versatile of the citrus flavors I've been playing with it a lot in my baking. I made these tartlets for a reunion of many of my high school girlfriends. They've been exposed to lots of my baking (it was routine for me to bring baked goods into my senior year English class at least once a week) and they proclaimed it to be up to snuff with the best of the best that I've made! I, however, was a little less impressed than they were... see the notes section for what I would change next time.

Coconut-Lime Tartlets

Adapted from Gourmet

Ingredients:

For crust:

• 3/4 c. plus 2 tbsp. all-purpose flour
• 6 tbsp. cold unsalted butter, cut into bits
• 1/3 c. sweetened flaked coconut, toasted and cooled
• 1/4 c. powdered sugar
• 1/4 tsp. salt

For custard:

• 4 eggs
• 1 c. granulated sugar
• 1/3 c. all-purpose flour
• 1/2 c. plus 2 tbsp. fresh lime juice (about 5 limes)
• 1 tbsp. freshly grated lime zest (about 2 limes)
• 1/3 c. sweetened flaked coconut, toasted and cooled

To Make:

1. Preheat oven to 325 degrees F. Line about 24 mini muffin cups with mini muffin liners.
2. Make crust by combining all crust ingredients with your fingers until the mixture resembles coarse meal. Pack about 1/2 tbsp. of mixture into each mini muffin liner. Bake for 20 to 25 minutes or until golden.
3. Make custard by whisking together eggs and sugar in a bowl until combined, then stirring in flour, lime juice, and zest. Pour about 1 tbsp. of custard mixture on top of each crust. Reduce oven to 300 degrees F. Bake for about 20 minutes, or until custard is nearly set.
4. Remove mini muffin pans and top each custard with toasted coconut. Bake 5 more minutes. Chill at least one hour before serving.

Some Notes:

• The flavor of the fresh lime juice really shines in this dish. While that is wonderful, I felt that the flavor of the coconut was lost amidst the lime. In the future I would substitute the 2 extra tbsp. of lime juice in the custard for 2 tbsp. coconut milk.

Lime & White Chocolate Chunk Cheesecake Bars

Money has been a little tight lately, but I've been working to ensure that pinching pennies doesn't mean that I have to cut back on my baking! I was looking for a recipe with the following qualifications (set by my boyfriend Joe and our friend Igor): few ingredients, something the equipment-poor kitchen at Joe's apartment could produce, not too much chocolate, and nothing too fancy. These cheesecake bars greatly exceeded expectations! They were gone within an hour of my offering them to the hoard of (five) young men who were currently occupying the apartment.

Lime & White Chocolate Chunk Cheesecake Bars

Adapted from Bon Appétit 

Ingredients:

• 7 oz. Lindt (or other high-quality) white chocolate, coarsely chopped
• 10 oz. of chocolate flavored Teddy Grahams
• 1/2 c. plus 2 tbsp. whipping cream
• 8 oz. of cream cheese, room temperature
• 3 tbsp. granulated sugar
• 3 tbsp. fresh lime juice
• optional garnish: white chocolate chips or curls, lime wedges, edible glitter

To Make:

1. Line 8x8 baking pan with foil so that some can fold over each side.
2. Use food processor to finely grind Teddy Grahams. Add 2 tbsp. of whipping cream to crumbs and pulse to combine. Firmly press Teddy Graham mixture into the baking pan, and store in freezer while making the filling.
3. Whip the remaining 1/2 c. whipping cream in medium bowl until it holds stiff peaks.
4. In large bowl, beat to combine cream cheese, sugar, and lime juice. Add whipped cream in 2 parts and stir until smooth. Fold in white chocolate. Smooth mixture over prepared crust and chill for at least two hours. Garnish before serving.

Some Notes:

• I wanted to serve the bars quickly, so I chilled the bars by freezing for one hour before serving. After that hour, I would keep the bars in the refrigerator to keep from ruining the texture of the filling.
• Garnishes are a personal choice. Be creative! I used white chocolate chips left over from another recipe and edible glitter (available in cake decorating stores) to make the bars more professional looking and magical!