Recipes: guacamole dip & peppermint caramel crumble slices

Guacamole Dip

Recipe from http://www.live-eat-healthy.com/2013/07/creamy-avocado-yogurt-dip.html , found via Pinterest.

I added chilli flakes, as I felt it needed something to counterbalance the lime which was strong.

  • 1/2 cup plain fat-free Greek yogurt (like the original author, I used Chobani)
  • 2 ripe avocados, peeled and seeded
  • 1 clove garlic, minced
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped seeded jalapeño pepper
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground cumin
  • Salt and ground black pepper, to taste
  • Chilli flakes, to round out the lime-yness

directions:

1.  Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.

2.  Taste, and then add as much chilli flakes as you like and mix it up again.

3.  Enjoy with tortillas, crackers, fajitas- whatever you like!

 

Peppermint Caramel Crumble Slices

Recipe from http://www.somethingswanky.com/peppermint-crumble-bars/ , via Pinterest.

I didn’t have white chocolate peppermint candy, so I adapted with choc and candy canes.  This recipe below is my version.

Ingredients

  • 2 cups plain flour (I used 1 cup wholegrain, and 1 cup white)
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 cup white chocolate, broken up into chunks
  • 1 cup milk chocolate, broken up into chunks
  • 1/2 teaS peppermint essence
  • peppermint candy canes, chopped up.  Use as much as you like- I had a random box of them leftover from Christmas.
  • 395g can sweetened condensed milk

Instructions

  1. Preheat oven to 180C.
  2. Chop up your candy canes.
  3. In a bowl, add butter, sugar and flour, and crumble up together.  I use my hands, but is up to you- orig recipe said use a knife.
  4. Press a little more than half of the crumble mixture into the bottom of a lined baking dish.
  5. In a bowl, mix up your candy canes, white and milk chocolate.
  6. In a medium saucepan over low heat, add 1/2 your candycane/choc mix to the sweetened condensed milk, add peppermint essence, and mix up till choc is melted and is looking a bit caramelly.  Note, the candy canes won’t melt, but this is completely fine!
  7. Pour over the crumb crust in the dish.
  8. Sprinkle the candy cane/choc mixevenly over top.
  9. Top with remaining crumble.
  10. Bake for 20 minutes, or until edges begin to just barely brown.
  11. Let cool completely before cutting/dishing up.

 

This was sooooooooo good!!!  So yum that we actually ended up eating too much and then felt rather queazy afterwards, so don’t eat too much in one sitting as it’s pure indulgence!

Was very caramelly and gooey (so good!!), so wouldn’t really cut into “bars” like the recipe said, so next time I might try making it with double the crumble part.

Would recommend this recipe for when you have guests, served with some vanilla icecream, as you’ll never get through it all without help- we had to get the boyf to take the remainder into work today for his mates to finish off!

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One response to “Recipes: guacamole dip & peppermint caramel crumble slices

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