Avocado Pound Cake

avocado pound cake 011

I’d really like to conjure up some useful information for you.  That would be nice, right?  I could tell you all about avocados.  Where they came from.  What a lovely shade of green they are.  Why they’re so expensive at the grocery store… you know, things like that.

But you didn’t come here for boring old information… did you!?

I didn’t think so.

You came here  because you want me to admit to eating Pepperidge Farm Soft Bake Cookies…which is totally happening right now.  You came here because you want me to admit to rrreeeeaaaalllllyyyy wanting to watch the series finale of Begin Human… it’s true… it’s a problem.  You came here because you want me to admit to wearing my big fluffy slipper socks.  The dreaded socks/shoes that will keep me single for eternity.  Well… I’m wearing them and I’m loving it.

So there, friends.  It’s all out on the table.  Now can we talk about cake?

avocado pound cake 012

avocado pound cake 009

I’ve  never baked with avocado before. I know it’s a good alternative to butter with vegan baking, Yea… this was intense… and surprising… and bright green.  Amazing.

I got my hands on a round of avocados and made some magic happen.  This recipe makes two glorious loaves of cake.  I’ve cut back on the butter and thrown in some ripe mashed avocados.  The batter is moistened with buttermilk and bakes up with a lovely golden top and faintly green center.

Can you taste the avocado after the cake is baked?  Heck yes you can!  It’s subtle but distinct with a nice sweetness and a hint of crunch from cornmeal.  I love this pound cake.  It’s a home run.

You can serve this pound cake for easter brunch with  blood orange, pink grapefruit and pomelo segments and a lightly sweetened rose whipped cream.  Whoa!  Whole lotta yum.

avocado pound cake 010


Avocado Pound Cake

makes 2 9x4x3-inch loaves


3 cups all-purpose flour

1/2 cup yellow cornmeal

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

3/4 cup unsalted butter, softened

3 cups sugar

4 large eggs

2 teaspoons pure vanilla extract

3/4 cup buttermilk

flesh of 1 1/2 ripe avocados, just over a cup to a cup and a half of avocado, mashed

Preheat oven to 350 degrees F.  Grease and flour two loaf pans and set aside.

In a medium sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda.  Set aside.  Set the four eggs out on the counter to come to room temperature while you beat the butter and sugar.

In the bowl of a stand mixer, beat butter on medium speed until softened and pliable.  Add the sugar and beat until light and fluffy, about 4 minutes.  Add the avocado and beat another minute to incorporate.  Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.

Add the eggs one at a time, beating 1 minute after the addition of each egg.  Beat in vanilla extract.

Reduce the mixer speed to low and add half of the flour mixture, all of the buttermilk, and then the rest of the flour mixture.  Beat just until combined.

Divide the dough between the two loaf pans and place in the oven.  Turn the oven down to 325 degrees F.   Bake for 40-45 minutes or until a skewer inserted in the center of the cakes comes out clean.  I checked my cakes every ten minutes or so after the 30 minute mark.   Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.

Mango Avocado Salad

mango avocado salad 041

So on the east coast it’s technically spring!

In the last week we have been getting a mixture of 40 degree weather, a sorry excuse for snow, rain and 60 degree weather!

I’m just ready for warm weather, so why not get in the mood with tropical-esq fruit?

mango avocado salad 037

Instead of drinking booze, I went the healthy route…

Mango, avocado, I made a vinaigrette dressing with coconut oil, and a touch of honey.

it makes you feel fancy or feel that that you can afford a nice fancy trip…

mango avocado salad 038

The sweetness from the mango, and the creaminess from the avocado makes this a very enjoyable salad…

I would have just posted me eating an avocado, and the 8 billions ways you could eat the dang on thing but no would be interested in that post, well I don’t think so…

I mean I could just tell you how I’m watching Will and Grace but what’s the fun in that?

mango avocado salad 039

Mango Avocado Salad with Coconut Honey Vinaigrette 

Makes 1 big salad or 2 side salads (easily can be multiplied)

2 yellow mangoes (they run smaller than regular mangoes you can use those to, just 1  of those)

1 medium avocado

season with salt and pepper on top

Add extras if you want…

1 banana

roasted pistachios unsalted

(I added these 5 minutes after I started eating it)

Coconut Honey Vinaigrette

1/8 cup coconut oil melted

1 tablespoon apple cider vinegar

1-2 teaspoons honey

Slice and pit mangoes and avocado, if adding the banana peel and slice as well. Arrange fruit on plate, set aside. Melt down your coconut oil I put mine in the microwave for 30 seconds let cool for a few seconds, add the vinegar and honey whisk until well combined. Drizzle over fruit, Now add the salt and pepper and pistachios if you are… I always toss a salad around on my plate before I start eating it so that is why those go last.

Crush Mondays

caramel popcorn 010

1. Something you didn’t  about your state

2. I really enjoyed Hawaii’s Post a Nut

3. These keylime pie cheesecake bars! I typically don’t like keylime pie because I know how it’s made… But I like keylime cheesecake! Yum

4. Jon Hamm and Jimmy Fallon Photo Bomb

5. Cookie butter marshmallow ice cream! Say WHAAT??!

6. DIY ultimate hair treatmeat… I’ll be doing this on my next day off!

7. The perfect jar salad

8. Boozy birthday cake hot cocoa! Mmm…

9. I want to make these for a party!

Thirsty Thursdays: Chocolate Guinness Floats

guinness floats 010Before everyone says eww…

Gimme a chance…

Ha this sounds like a plea for a love life… actually my love life isn’t that sad. (yeah that’s right I got my eye on you big red!)

Anyhow this is awesome, we all know how I love my irish car bombs which tastes just like a chocolate milk shake… I mean who doesn’t like slamming shots right?

Oh wait a minute that’s not lady like…

This is what I made this float, yeah lets just go with that…

guinness floats 002I could have been a jerk and only made one big one but I shared…

I like being a jerk. (Not really)

But this takes 1 minute to make and like 30 seconds to inhale…

guinness floats 006This is where the magic is …


guinness floats 007

Rather have something minty? Try my boozy shamrock shake

Chocolate Guinness Floats

serves 2

14 oz can Guinness

1 pint of chocolate ice cream

Extras if you dare

whipped cream

chocolate sauce

brownie bits

Take your chocolate ice cream and divide it between both glasses. Now pour the Guinness on top of the ice cream do it slowly it gets creamy and foamy. Now you enjoy it!

It’s Not Summer Yet Greekish Pasta Salad

pasta salad 007

Often my cravings tell me more about what I want, than the produce tables at the farmer’s market.

I know fresh tomatoes and cucumbers aren’t exactly deep winter foods, but I really just needed to combine them in a bowl with salty feta…. juuust to be sure.

This pasta salad feels extra indulgent because it tastes like early summer when most of you are ankle-deep in slush.  To be fair, this pasta salad is also needs to be loaded with an almost embarrassing amount of sheep’s milk feta. (A certain person doesn’t like cheese so I couldn’t put it in there)  So… should we start counting the days until Memorial Day now?  Too soon?

pasta salad 004

I really respect recipes that come together by the handful in a large bowl.  It just feels right.

The vegetables are fresh and crisp.  They’re juicy too!

Feta cheese is added in abundance, as is sea salt and fresh cracked black pepper.  I like to chop my basil at the last minute, to keep it from bruising and browning excessively.

A simple lemon vinaigrette is shaken in a mason and generously poured over the pasta.

pasta salad 003

After the two-spoon-toss, tadaaa!

It’s lunch.  It’s dinner.  It’s just stand in the kitchen and eat as much as you want.

It feels a bit silly to write out a recipe for this salad.  It’s mostly just handfuls of pasta, chopped tomatoes, cucumber and feta.  Where you see cups in the recipe below, feel free to just eyeball it and toss ingredients in by the handful. It’s more fun that way, really!

pasta salad 005

It’s Not Summer Yet Greek Pasta Salad

adapted from Ina Garten and the rest of the internet

For the Dressing:

1/3 cup olive oil

3 tablespoons fresh lemon juice

1 tablespoon minced garlic

2 teaspoons Dijon mustard

2 teaspoons honey

sea salt and fresh cracked black pepper to taste

For the Pasta Salad:

5 cups cooked  pasta (any is fine… orzo would be really good)

2 cups de-seeded and coarsely chopped Cucumbers (I peeled mine as well)

2 cups halved cherry tomatoes

1 heaping cup crumbled feta cheese

1/2 cup chopped scallions

sea salt and fresh cracked black pepper to taste

I like to make my salad dressings in a mason jar with a tight-fitting lid.  If you don’t have a jar, you can also vigorously whisk the mixture in a large bowl.

In a medium mason jar combine olive oil, lemon juice, garlic, mustard, honey, and a pinch of salt a fresh cracked black pepper.  Secure the lid tightly and shake vigorously until emulsified.  Taste and season with more lemon, honey, salt, or pepper as necessary.  Set aside.

In a large bowl toss together pasta, cucumber, tomatoes, feta cheese, and scallions.  Season lightly with salt and pepper.  Just before serving, drizzle in the dressing. Taste and season accordingly.  Serve immediately

Banana Bread with Peanut Butter Glaze

banana peanut butter 030I am a banana hoarder…

It’s gotten to the point if I open the freezer door I have bananas fall out onto the floor.

I buy bananas eat like half then they get super ripe so I freeze them and then use them for smoothies and such…

It’s been super cold so I don’t want a smoothie, I’m also planning my best friends bridal shower and making a menu that doesn’t really involve bananas so sorry for the neglect bananas!

banana peanut butter 019Mashed frozen bananas…

yesterday was fat Tuesday, I usually eat pancakes or have a doughnuts on fat Tuesday.

I mean who really needs an excuse to eat a doughnut?

I can’t have beignets so doughnuts are a close second…

banana peanut butter 020I couldn’t
have a doughnut yesterday so I made banana bread with peanut butter glaze so it reminded me of a doughnut sorta.

I can pretend its a long john doughnut from Mississippi except extra-large and not yeast risen.

banana peanut butter 022I made a brown butter peanut butter frosting…

No surprise there!

well not from me anyway…

banana peanut butter 024I cut the recipe in half so that’s why mine is so short…

Banana Bread with Peanut Butter Frosting

(recipe heavily adapted from Racheal Ray Magazine)
This is a full recipe so don’t cut this in half unless you want a short loaf like mine.

  • 1 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup granulated sugar
  • 2 eggs, at room temperature
  • 1 1/4 cups mashed ripe bananas (3 bananas)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup smooth peanut butter
  • 2 tablespoons salted butter
  • 1/2 cup confectioner’s sugar
  • hot water

Preheat the oven to 350°. Grease a loaf pan. In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In a small bowl, whisk together the granulated sugar, eggs, mashed bananas, vanilla and the oil. Stir the wet ingredients into the dry until just combined. Spoon the batter into the prepared pan. Bake until golden and a toothpick inserted comes out dry, 12 to 15 minutes; let cool completely on a rack.

Put the salted butter in a small pan and heat over medium-high heat until melted and nicely browned, about 4-5 minutes. Place the peanut butter in a small bowl and microwave until melted & smooth (about 15-30 seconds). Add the browned butter to the peanut butter and slowly stir in the confectioner’s sugar. If your frosting is too thick, add a tablespoon of hot water into the mix. Pour down the center of the loaf and then smooth out with a butter knife or spatula.

Hey Jamie Bakes Notes:

if you have a doughnut pan or a muffins pan. Use that it would be fun to do! The cooking time should be pretty similar, give or take 5 minutes (more).