Thick and creamy avocado chocolate pudding – an easy and indulgent, naturally sweetened twist on the classic, that comes together in minutes in a blender. You’d never guess the main ingredient was avocado!
Something you may not know about me: I grew up on a teeny tiny avocado ranch.
If you follow along on Instagram, I mentioned this briefly the other day. Not to brag, but I have a delicious connection to the tastiest, organic Hass avocados on the central California coast. It’s not their day job, but my parents tend about thirty avocado trees on their property, and sell to the likes of Calavo. So if you live down south, and happen to buy an organic avocado when they’re in season, it might be one of ours.
I grew up eating avocados practically with a spoon, and like many homegrown fruits and veggies, they really are the best. They’re often smaller, but have a richer flavor and perfect, buttery texture. Growing up, it was easy to take our seemingly endless, nearly year-round supply of tree-ripened avocados for granted. Especially now that I’m shelling out several dollars a piece for avocados at the store.
Nonetheless, avocados are still on the grocery list every week, along with our other pantry “essentials.” They add a finishing touch to all kinds of savory dishes, but don’t make their way into sweeter fare very often.
However, that’s changed with this super creamy avocado chocolate pudding. I just can’t get enough. Naturally sweetened and packed with healthy fats – but equally chocolate-y and indulgent, with a spot-on silky texture – this is the chocolate pudding of my dreams.
I kind of can’t believe the main ingredient is avocado.
Easy homemade chocolate birthday cupcakes, topped with fudgy chocolate buttercream frosting and rainbow sprinkles. Simple, moist, and flavorful – and so much better than box mix!
Oh, hey there! It’s been a while.
The last time we chatted, I was a few days past my due date, waiting on our little Henry to arrive… and this week he turns six months old.
I never intended to take this much time away from the blog, but life got really complicated after he was born, and I’m only now starting to feel like a normal human again. So I made some chocolate birthday cupcakes to celebrate! Well, half birthday cupcakes.
Half birthdays are a family tradition. Growing up (at least in the early years), my parents always planned a tiny celebration for our half birthdays. I think they felt sorry for their December baby, with birthdays often overshadowed by Christmas.
Henry may not be eating solids quite yet, but I rarely need an excuse to make chocolate cupcakes, and it feels right to mark this milestone with fanfare, because I can’t believe that half a year has already passed with this sweet little human of mine.
We’ve got a lot to celebrate, and a lot to catch up on.
Juicy blackberries and rich, dark chocolate combine in this moist and decadent blackberry chocolate cake, finished with an equally luscious blackberry chocolate buttercream frosting and fresh berries.
I’m a big fan of sneaking fruits and vegetables into chocolate baked goods – bananas, pumpkin, zucchini, berries, you name it – and this blackberry chocolate cake is no exception.
The plump, late-Summer fruit, cooked down into a fragrant, jammy blackberry mash, adds a subtle, but welcome fruity complexity, moisture, and faint reddish hue to an already deeply cocoa-filled cake.
It’s a rustic cake simple enough for everyday baking, with flavors unusual enough to feel decadent for special occasions. The batter comes together easily – one pot for a homemade blackberry jam (which flavors both the cake and frosting), one bowl for the rich, chocolate batter, one for the chocolate buttercream frosting – and makes use of the tangles of wild blackberries growing with abandon in our backyard this time of year.