Happy Halloween! So I was waiting at a local bakery/coffeeshop to pick up my son after school and decided to get me one of these cupcakes. It looked delicious, but I actually was quite disappointed as soon as I took a bite of it. The cake part was dry, and the frosting was too cold and just too sugary.
I did manage to choke the cake part down, though. Funny how late-afternoon chocolate does that to you. But I was sorry afterwards, since I am trying to keep my sugar intake low for a reason.
Lesson learned: better stick to guacamole. Years ago at our local co-op was passing out samples of their “tropical” guacamole recipe, which I have since made many times. This particular recipe makes a lot of guacamole, which is perfect for parties. But I have made much smaller batches of both this and my much more pared-down basic version (pictured here).
Your Basic Guacamole
1-2 cloves garlic (minced)
1/8 – 1/4 red onion (chopped fine)
1/4 red bell pepper (chopped fine)
2 ripe avocados (chunks)
1-3 teaspoons lime juice (to taste)
1/2 – 1 teaspoon cumin (to taste)
1/2 – 1 teaspoon salt (to taste)
Mash up avocados and mix with other ingredients.
Wedge Tropical Guacamole
6 ripe avocados, chunks
4 tomatoes, chunks
2 ripe mangos, chunks and juice
1 honeybell tangelo, juice
6 cloves garlic, pressed or diced
1/4 red onion, diced
1/2 red bell pepper, diced
1 jalapeno, diced (more if you want it hotter)
1/4 cup cilantro, finely chopped
3 Tablespoons cumin
2 Tablespoons salt
black pepper to taste
Put avocado chunks, garlic, red onion, cilantro, tangelo juices and spices in a large bowl. With a fork, stir until creamy. Add the rest of the ingredients and stir until thoroughly blended. Be careful not to break up the mangoes and tomatoes too much.
It’s disturbing how quickly five people can devour this guacamole.