Things I’m Pondering Today
Things I’m Pondering Today:
- How much wood could a woodchuck chuck if a woodchuck could chuck wood?
- This bacon pea pasta has me salivating: http://thebittenword.typepad.com/thebittenword/2008/03/fresh-angel-hai.html
- How difficult is it to make cacio e pepe? Please report. I think this is my dinner for tonight. http://memoriediangelina.blogspot.com/2010/07/tonnarelli-cacio-e-pepe.html
- This post, thus far, is making me really hungry. My stomach sounds like Bigfoot if Bigfoot could bark. I suppose he has to exist, too.
- I had a really delicious dinner last night – flank steak with a cilantro-lime-yogurt sauce, sautéed mushrooms and shallots with goat cheese and grilled zucchini. I will share with you soon.
- I dominated the ‘Puter Hub in golf this past weekend.
- I totally just lied to you.
- I’d really like another one of these cupcakes. Remember how I told you that you can use avocados for substituting butter/oil/eggs. You don’t? Here’s a reminder. I totally did. Here’s the end result:
Peach and Avocado Cupcakes with Buttercream Frosting
- 2 cups of flour
- 1 ¾ teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 ½ cups of sugar
- 1 avocado, cubed
- 2 peaches, pureed
- 1 teaspoon of vanilla extract
- 1 cup of buttermilk
- Buttercream frosting
Preheat oven to 350 degrees. To puree peaches, remove skins and chop into slices. Place in a bowl and using an immersion blender puree. You could also put them in a blender. Set aside.
Place flour, baking soda and baking powder in a medium-sized bowl. Sift or whisk.
In a separate bowl, beat sugar and avocado until fluffy. Add peach puree and vanilla extract. Beat until smooth.
Add about ½ cup of flour to batter. Beat. Add 1/3 cup of buttermilk. Add another half a cup of flour. Beat. Do this alternating ingredients beginning and ending with the flour.
Using an ice cream scoop, scoop batter into cupcake liners. Bake for about 18 minutes, until a toothpick is inserted in the middle of the cupcake and it comes out clean. Let them cool on wire racks.
- 1 stick of unsalted butter
- ¼ cup of buttermilk
- 2 cups of powdered sugar
Place all ingredients in a bowl. Blend until fluffy. You might need to taste test. If it’s too buttery, add more sugar.