CHOCOLATE AVOCADO MOUSSE: 2 Recipes for National Chocolate Mousse Day

Today is National Chocolate Mousse Day. Well, actually there are two Chocolate Mousse Days during the year. That's o.k. because Chocolate Mousse is something to celebrate more than once. And, in honor of the day, I'm posting 2 'healthy' chocolate mousse recipes for Avocado Chocolate Mousse. It's really delicious and simple to make! You've probably made guacamole, and you've had avocado toast. Now try Chocolate Avocado Mousse! You're going to love it! It's full of healthy nutrients and anti-oxidants.

1. Chocolate Avocado Mousse
Recipe adapted from The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them

Ingredients
12 ounces good quality bittersweet chocolate, chopped
2 tsp ground cinnamon
1 tsp chili powder
1 large, ripe Haas avocado, pitted and peeled
3/4 cup light brown sugar
6 egg whites

Directions
Melt chocolate with cinnamon and chili powder in double boiler over hot water and set aside. Purée avocado and brown sugar in food processor until smooth. With machine running, pour in chocolate mixture. Using stand mixer or whisk, beat egg whites until they form soft peaks. Fold chocolate mixture into egg whites. Pour mousse into 6 small serving bowls or wineglasses and refrigerate for at least 1 hour, or covered overnight.

2. Chocolate Avocado Mousse
Recipe adapted from Giada De Laurentiis

Ingredients
1/2 cup semisweet chocolate chips or chopped chocolate
4 very ripe avocados, peeled and pitted
1/2 cup agave
1/2 cup unsweetened cocoa powder
1 Tbsp pure vanilla extract
1/4 teaspoon fine salt

Directions
Place chocolate chips (or chopped chocolate) in small bowl. Place over small saucepan of barely simmering water. Stir until chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly. Place melted chocolate, avocados, agave, cocoa powder, vanilla and salt in food processor. Blend until smooth and creamy, scraping sides of bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance).

PEANUT BUTTER & JELLY BROWNIES: 3 recipes for Peanut Butter & Jelly Day!

Today is National Peanut Butter & Jelly Day. This all American combination is usually thought of as the ultimate kid's sandwich. Not by me. I was a fussy eater as a kid... so glad that's behind me. At camp in the summer, if a camper didn't like lunch or dinner food, they were given peanut butter and jelly sandwiches. Well, I didn't like peanut butter and jelly sandwiches. Of course, if they had added chocolate, it might have been a different story!

I still don't like peanut butter and jelly sandwiches, but I always grab the chance to pair up these foods with chocolate. So here are three recipes for Peanut Butter & Jelly Brownies. As always, you can substitute the very best ingredients to achieve that perfect brownie!

PEANUT BUTTER & JELLY BROWNIES

#1 Peanut Butter & Jelly Brownies 
from James Boyce, chef-owner of Cotton Row, Huntsville, Alabama. His brownies and jam are homemade, and he uses chunky peanut butter for crunch. This recipe appeared in Spirit Magazine, Southwest Airlines

Ingredients:
2 sheets frozen phyllo dough, thawed melted butter
4 two-inch square brownies
4 Tbsp peanut butter (crunchy is best!)
4 Tbsp strawberry jam
4 Tbsp chocolate chips

Directions:
Lay one sheet of dough on work surface and brush with butter. Top with another sheet, brush with butter, then cut into four 8-by-8 inch squares. Place one brownie on each square.
Top each brownie with one tablespoon each of peanut butter and jam, then sprinkle with chocolate chips. Cinch dough around brownies and refrigerate for at least 30 minutes.
Bake at 425ºF for 5 minutes, or until dough starts to brown.

#2 Peanut Butter & Jelly Brownies
from the Nestle Very Best Baking site: 1st Prize winning recipe created in the kitchen of Jim Bradley of Chicago, IL.

Ingredients
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/4 cup sweet butter
1 cup packed light brown sugar
1/2 cup creamy or chunky peanut butter
2 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
1/2 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
1/3 cup strawberry jam

Directions
Preheat oven to 350°F. Grease 9-inch-square baking pan.
Place semi-sweet morsels and butter in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until mixture is melted. Add brown sugar and peanut butter to chocolate mixture; beat on medium speed for 1 minute or until well mixed. Beat in eggs and vanilla extract. Gradually stir in flour. Stir in white and peanut butter & milk chocolate morsels. Spread into prepared pan. Drop jam by spoonfuls onto batter. Swirl with a knife.
Bake for 35 to 40 minutes or until wooden pick inserted in center comes out still slightly sticky. Cool completely in pan on wire rack. Cut into bars.

#3 Peanut Butter & Jelly Brownies
From Kraft Recipes

Ingredients
1 cup firmly packed brown sugar
1/2 cup crunchy peanut butter
1/4 cup butter, softened
2 eggs
1 tsp vanilla
1/2 cup flour
1/4 tsp salt
6 squares BAKER'S Semi-Sweet Chocolate, chopped
1/2 cup strawberry jam

Directions:
Preheat oven to 350°F. Beat sugar, peanut butter and butter in large bowl with electric mixer on medium speed until well blended. Add eggs and vanilla; mix well. Add flour and salt; beat until well blended. Stir in chocolate.
Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Spread batter into prepared pan. Drop jam by spoonfuls over batter; swirl with knife to marbleize.
Bake 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Lift dessert from pan, using foil handles. Cut into 24 squares to serve.

CHOCOLATE VINEGAR CAKE aka Wacky Cake, Crazy Cake, Depression Cake & Shelter-in-Place Chocolate Cake #4

This moist Chocolate Vinegar Cake is simple to make and perfect for these crazy, wacky, depressing Shelter-in-Place times. This cake is also known as Depression Cake, Crazy Cake, and Wacky Cake.

During the Depression and WWII there was a shortage of eggs and butter and milk, so this cake found its way into the ovens and hearts of many. Elevate it for 2020 with chocolate butter cream frosting or whipped cream and strawberries. But this cake doesn't really need it. It's delicious the way it is! It's great to make for a pot-luck or for a last minute dessert or for your family while you're Sheltering in Place to avoid the Corona Virus.

CHOCOLATE VINEGAR CAKE aka Wacky Cake

Ingredients
2 cups sugar
3 cups flour 
1/4 tsp salt
2 tsp baking soda
10 Tbsp unsweetened DARK cocoa powder
2 Tbsp vinegar  (I like Cider Vinegar, but white distilled is fine, too)
2 tsp pure vanilla
3/4 cup vegetable oil (try sunflower oil, if you have it, but any will do)
2 cups cold water

Directions
Pre-heat oven to 350. Grease and flour 13 x 9 baking pan.
Sift dry ingredients into large mixing bowl. Add remaining ingredients. Mix with large spoon until smooth.
Pour into prepared greased and floured pan.
Bake at 350° for 30 minutes.

Optional: It doesn't need it, but you can sprinkle with powdered sugar, frost with ganache or buttercream, or top with whipped cream and strawberries!

APRIL FOOL'S DAY GARDEN BON BONS

Here's something for April's Fool's Day that would be great to make today while you're Sheltered-in-Place: GARDEN BON BONS. These garden truffles are for planting - not for eating! 

I love to garden, and I love chocolate. These garden truffles are balls of clay, compost, and seed wrapped in a lovely "chocolate" package. They're perfect for the chocoholic--but don't eat them!

Seed balls aren't new, but this presentation is. The compost in the seed balls provides nutrients to the seeds and the clay holds it together and protects against insects. So toss them into the garden or indoor container. Find a sunny spot, add water, and watch them grow!

The first recipe is adapted from Heavy Petal, but I decorate differently. Since it's April Fool's Day, I love the idea of making 'faux bon bons" today! It's a fun activity to do with the kids, too!

GARDEN BON BONS #1

Ingredients
5 parts dry red art clay (you can buy this at the pottery store or nursery)
3 parts dry organic compost
1 part seed (wildflower, edible flowers, herbs? your choice-but use small seeds)
1 – 2 parts water
Candy cup/wrappers
Candy box
Ribbon
Coffee grounds or cinnamon (to roll some bon bons in--prevention against insects)

Directions
Measure out three parts of dry compost or soil. This provides a growing medium for the seeds.
Measure out five parts of dry powdered clay. Once mixed with water, the clay will hold the seed balls together.
Add one part seed.
Add one to two parts water, and combine. The mixture should be moist, but not wet. Add water as you go.
Roll the seed ball mix into balls 1-2 inches.
Roll some 'bon bons' in coffee grounds or cinnamon (good against insects and for variety in your 'display'
Set aside to dry (use cookie sheets) for a few days before storing or using.

To package: Put individual "Truffles" in candy cup/wrappers. Place in box and tie box with ribbon.

Don't have all the 'special' ingredients?  Here's another recipe!

GARDEN BON BONS #2

Mix up dirt from the garden with water so you have a smooth but grainy consistency. (kind of like cement).
Roll ball of mud and press into the shape you want with your gingers then poke a seed (seeds) into the center and seal with mud. Work into shape you want and smooth texture on top.
Put in candy wrapper cup.
Garnish: here's the fun part! Find some pieces of nature in the backyard and press in top (moss, leaves, etc)
Box up for presentation..

How to plant them? Just place them on top of the soil in a sunny location. Don't bury them!