Desserts for When the Livin' is Easy

Alli and Gina have to feature recipes in one of their upcoming culinary mysteries! Now which book? Maybe the recipes could be in Ancient Grease. Or maybe I could feature desserts in Doughmestic Dispute or I Scream Murder.

I can see where Berried Alive has possibilities, but I don’t want only fruit recipes. Hmm! I think I’ve got it! Devil’s Food Wake (a witch story with the murder of a coven member) would be a good book for dessert recipes. Glad that’s settled!

Now who doesn’t like dessert? DH is mad for chocolate. Even more than my women friends, so I make lots of chocolate desserts. Given how hot it is in Phoenix these days, I especially appreciate desserts that don’t heat up the kitchen. Here are three for you! The first uses avocados as the base for pudding. Weird? Maybe, but it is tasty! The second is a one-minute microwave cake that is too easy! And the third is even healthful!

Imagine what else you could put in to modify the basic recipe. I’m going to use Greek Honey Yogurt next time instead of the cocoa powder. I’ll leave off the caramel and sea salt but add chopped pistachios (since it will be greenish). It will serve more people and should be yummy with fresh fruit on top or served on pound cake.

Salted Caramel Dark Chocolate Avocado Pudding (4-6 servings)

3 ripe avocados, in food processor

1/2 cup honey

6 tablespoons dark chocolate cocoa powder

2 teaspoons vanilla

1 tablespoon caramel syrup per serving

Sea salt to taste

Beat until smooth. Refrigerate in mixing bowl or individual dishes for an hour.

Put into serving dishes (if not already), top with caramel and sprinkle with sea salt.

You know me, I’m not much on pre-packaged food stuffs, but I have made an exception for this too-easy microwave cake recipe for when I need a dessert in a minute. I also do sometimes make my own cake mixes for microwave cake, just so you know.

For my own mix, I use Ethan Adeland’s recipe that I published here a few years ago (http://sharonarthurmoore.blogspot.com/2011/01/wild-cinnamon-and-cup-cakes.html). You can follow him @EthanAdeland or at FeedingEthan.com

But for quicker and easier, try:

One-Minute Chocolate Microwave Cake

1 box Angel Food Cake Mix

1 box chocolate cake mix

Thoroughly combine the two cake mixes and store in a gallon zipper plastic bag.

To make a single serving:

3 tablespoons cake mixture

2 tablespoons water

1 teaspoon mini-chocolate chips

1 teaspoon finely chopped nuts

In a 12-ounce mug, thoroughly mix cake mixture with water. Stir in chocolate chips and nuts.

Microwave on high for one minute. Let sit for five minutes.

Serve as is or top with more mini-chocolate chips, ice cream, whipped cream, or fresh berries.

You've seen this third one floating around the Internet recipe sites, I'm sure. No real recipe so just make sure you have the ingredients on hand.

Frozen Chocolate-Nut Bananas (serves 2)
1 very ripe banana
Mini-chocolate chips (maybe 1/2 cup)
Finely chopped nuts (maybe 1/2 cup)

Cut banana into four equal sections cross-wise. Roll banana in nuts, pressing into the banana flesh all around and on ends. Roll in mini-chocolate chips, pressing into banana flesh all around and into ends. Wrap in foil and freeze for a few hours until solid. Serve as a finger-food dessert. (To make it easier or less messy to eat, before freezing, cut each of the four sections into bite-sized chunks and serve with toothpicks after frozen.)