Avocado Cream Cheese Cookies

Avocado and cream cheese in a cookie? And poppy seed?!?! The sound of this cookie is intriguing enough. I never thought about combining those ingredients into one cookie. The result? Mm, buttery goodness. A little heavy I should say. But the color green just makes it seem that much healthier. Haha.

I was a bit frustrated when pipping these. Mainly because I don't have any suitable pipping tips. I ended up pipping without the tip and only with the plastic ring, which surprisingly was the size I was aiming for. They came out looking okay. The simple scooped out ones turned out pretty cute too. I had them in the oven for a bit longer for that golden brown toasty look. I love it. Green and brown are such great combination. The poppy seed also adds a nice little touch to them. The dough of this cookie reminded me so much of kiwi<3



Avocado Cream Cheese Cookies
recipe from Angie's recipe
yields around 35 small cookies

100 g Butter
1/2 Avocado, mashed
120 g 0.1% Cream cheese
120 g Sugar
2 tbsp Lemon juice
1 tbsp Poppy seeds
230 g All purpose flour
1/2 tsp Baking soda

1. Line 2-3 baking trays with paper.
2. Cream butter, mashed avocado, cream cheese, and sugar together.
3. Add lemon juice and poppy seeds, and beat until light and fluffy.
4. Add in flour, baking soda and mix until incorporated.
5. Fill your piping bag fitted with a star tip half full with cookie batter and pipe out cookies onto the prepared trays. (Alternatively you can use a cookie gun to press any desired patterned cookies.)
6. Preheat oven to 190C/375F.
7. Bake for 12-15 minutes until the cookies are lightly golden.
8. Transfer them on the wire rack to cool.



Texture-wise, these cookies are more toward the chewy side. I liked that. Sort of a cross between cake and mochi. The outer layer has a slight crunch to them when they were fresh from the oven. Overnight, the ones that I left in the oven for a little longer was still a little crunchy. The other ones were just soft. I give these 4 stars out of 5 for texture( :

Taste-wise, I was expecting more given the name of these. I couldn't taste much of the cream cheese nor avocado. The butter was definitely prominent. I want to say that theses are shortbread-like. 3.5 stars out of 5 for taste.

Sunday Brunch

A toast topped with avocado and scrambled eggs..
So, I thought I would treat myself something delightful this morning since the stir-fry from last night was just disgusting. Yup, disgusting. I don't often describe food as disgusting.. but that was just. blegh. ): I swear I can make much better fried rice if I tried. I believe I ordered it with thai peanut sauce but it was nothing peanut-y tasting. I can't even point my finger to what it really was. It might have been a combination of all their sauce (they don't wash their pans in between orders!)

Well, anyways!! After my night of recupration from my ochem midterm and all day biochem studying, I vacuumed and cooked. &Now, I am off to my 4 hours review session. Happy Sunday everyone!



Avocado+ Scrambled Egg Toast
-1 serving
1 slice of 12- grain bread
1/2 avocado, chopped
1 egg, scrambled
plenty of onions, chopped
1/2 tomato, chopped
2 slices of smoked ham, chopped
salt and pepper to season
spoonful of olive oil

1. Heat pan over medium heat. Pour and even out oil in pan. Meanwhile, toast the bread and scramble an egg in a bowl.
2. Sauté the onions till translucent.
3. Add in ham and tomato.
4. Season with pepper and salt.
5. Add the egg on top of the onions, ham& tomato and stir gently. When toast is lightly browned, take it out and smother the chopped avocado on top. Return back in oven for 30 seconds.
8. When the egg is cooked thoroughly, serve on the avocado topped toast!