Super Ugly Fudgy & Healthy Avacado Cookies. Gluten Free, sugar free!

Hey Guys. How was your weekend? Baking anything?

I'm having a chocolate dream recently.
Eating chocolate, dreaming chocolate. 

I just brought a slab of dark chocolate and been very delightful because chocolate is so mysterious to me.
(Seriously)
I won't go home single handed if I were to step in a baking store.
I know myself too well. Every single stuff there amaze me and I wish like I could just grab every single item back home. 


If I could. 
You know.

Anyway back here.

"Let me give you a warning first''

This cookies taste the best after refrigeration. 
I don't know why, but it does.

I added honey instead of coconut sugar. 
The results might be slightly different with sugar.
These are quite gooey and sticky.

It's really chocolatey. 
As in CHOCOLATEY.
C-H-O-C-O-L-A-T-E-Y

It's super rich and dark. 
With bitterness and some sweetness from the honey. 

It's like eating dark chocolate-brownie-cookie-fudge.
Whatever you can think of.
The best thing is,

It's gluten free, dairy free, sugar free!
OH YES!

Don't let this ugly babies intimidate you.




Super Ugly Fudgy & Healthy Avacado Cookies
Makes 10 big cookies


Ingredients:

100grams avacado flesh (About half of a big avacado) Smashed it up abit, leaving some bits is fine.
1/2 cup - 100grams coconut sugar or 1/3 cup - 113grams honey 
1 egg
1/2 cup - 55grams unsweetened cocoa powder
2 oz - 50grams dark chocolate chunks (above 64% cocoa please)
1 tablespoon water
1/2 teaspoon baking soda


Method:

Preheat your oven to 350F/180C
Using a hand mixer , mix together avacado and sugar until smooth. (In a medium bowl of course)
Add in the egg.
Mix in baking soda, water, cocoa powder and chocolate chunks.
Mix well. 
Drop 1 1/2 tablespoon of cookie dough in a baking tray lined with parchment paper. 
Bake for 12 to 15 minutes. Or until they don't really stick to the parchment paper.
But they will still be gooey.
Remove from oven and let cool before storing in fridge.


NOTES!
These cookies that I replaced with honey is slightly different in replacement of sugar. If you replace with sugar, these cookies might not be so gooey.
These cookies taste best after refrigeration. Trust me.

Chocolate Mud Cupcakes with Fresh Strawberry Buttercream Frosting.

“Find something you're passionate about and keep tremendously interested in it.” 
― Julia Child



I'm in wonderland...

You know what makes me happy? 
That's when something I bake turns out beautiful and pretty. 
I feel happy, and my mood will be good. And my photos will be good. 

I was take photos for my cupcakes and it was so windy that my board fell and hit my buttercream.

Yikes.

These cupcakes are wonderful.

The buttercream are made from fresh strawberries. 

The taste is excellent. 

Goes very well with a cup of tea. 
The cupcakes blend so well with the fresh strawberry buttercream that it doesn't feel heavy. 
**The cupcakes are gluten free. So the middle will definitely sink when as it cools. 
Not to worry though, it will taste just as good!


Chocolate Mud Cupcakes with Fresh Strawberry Buttercream
Makes a dozen cupcakes

Chocolate Mud Cupcakes:

4 tablespoon - 30grams unsweetened cocoa powder
1/2 cup - 120ml hot boiling water
4 oz - 113grams dark chocolate, melted and cool (60% onwards)
4 oz - 113grams unsalted butter, melted and cool
3/4 cup - 150grams light brown sugar
3.5 oz almond flour/ground almond
80grams yolks (about 4 yolks)
120grams whites (about 4 whites)

Fresh Strawberry Buttercream:

1 cup - 200grams fresh strawberries
150grams unsalted butter
180 to 200grams confectioner's sugar


Method:

Line muffin tin with cupcake liners and preheat oven to 350/180 degrees.
In a large bowl, combine cocoa powder with hot water.
Stir well to remove the lumps and make sure it's a smooth paste. 
Add in melted chocolate and butter, brown sugar and almond flour.
Stir to obtain evenly mixture.
Using electric beater, beat in egg yolks one at a time ensuring each egg yolk is fully combined before adding the next.
Leave it aside while you prepare the egg white.
In a clean, grease free dirt free bowl, beat egg whites on low speed until it turns foamy.
Gradually increase to medium high when the volume increases. 
Beat egg whites till medium firm peaks.
Fold one third of egg white in chocolate mixture to lighten. 
Slowly fold the egg whites in two more addition to obtain a smooth batter. 
Spoon batter in cupcake liners until almost full. Don't worry they won't rise much.
Bake them for 30 minutes or when an toothpick inserted comes out clean.
Let cool while you prepare the buttercream.


Fresh Strawberry Buttercream:

Puree strawberries in a blender till fully blended. 
Pour into a saucepan and let it cook over medium low heat stirring constantly until the puree is reduced by at least half, about 20 minutes. 
Remove from heat and let it cool to room temperature.
Beat butter and half of confectioner's sugar until creamy. 
Add in half of the cooled strawberry puree and mix again.
Add another remaining half of confectioner's sugar and followed by remaining strawberry puree and mix.
**You can add more confectioner's sugar according to your taste.
Pipe the buttercream onto cool cupcakes. 
Enjoy!



**Cupcakes can be stored in room temperature for 4 days and 2 weeks in fridge. 

Flourless Chocolate Cake.

It's not been raining this few days. 

It's good, and it's bad. 


Life is short. Enjoy while you can. Do whatever you want, whatever you can. 
Sometimes it's really hard to regret over whatever you have not done and blame yourself. 

I love baking. And I love singing. 
Seriously singing. 
I hope I can express myself through singing. 
Because I don't really know how to express myself through speaking. 

Of course, baking is in my top list. 

This cake, is flourless, chocolatey and beautiful.
It's gluten free. 
Every bite is filled with chocolate lingering in your mouth. It's solid, full of love.

Flourless Chocolate Cake

Ingredients:

7oz - 200grams dark chocolate (55% or more)
1 tablespoon dark espresso coffee
1 tablepoon rum 
11 tablespoon - 150grams butter cut into cubes
15 tablespoon - 150grams caster sugar
100grams almond flour 
5 eggs, separated 

Icing sugar for dusting


Method:

Preheat oven to 180C/350F.
Place chocolate, coffee, rum, butter and sugar in a large heatproof bowl over a pot of boiling water.
Stir together till all the ingredients are combined and melted. 
Once combined remove from heat and add in ground almond, stir again till combined.
Slowly add in egg yolks one by one till fully mixed. 
Leave it aside. 

In another bowl, using a electric mixer beat the egg whites till stiff peaks. 
Scoop few tablespoon of whites into chocolate mixture to lighten it first, after which separate into two to three additions and the whites into chocolate mixture. 
Pour it into a greased 8 inch cake pan.
Bake for 40 to 50 minutes. 
Remove from oven and let cool, dust with icing sugar.