Well almost…at 1:14 am tomorrow morning anyway!

It’s been almost a month since the last post but no worries, I’m back! It was a very, VERY busy month at that. As I stated in a previous post, I’ve got some exciting news and will be sharing that. Actually, I’ve got two tidbits to share! But more on that later…

In that month, I’ve come to fall in love with a new site. It’s not so new anymore, but it sure is addicting! If you haven’t tried “pinning” on Pinterest, I’m positive you’ve at least heard of it. There are “boards” galore to pin to and as you can guess, the food ones are my favorites. They have so many neat things on there and you will be in awe, after I was joined for about a week, Archie started asking when I was going to invite him to join. Imagine THAT! If you’re interested in an invite, feel free to send me your email and I’ll get one out to you! =]

Now on to our exciting news. First off, WE MOVED! Yes, the newlyweds have finally moved out (my parents are beyond thrilled I’d imagine) and another, we’re expecting! That’s right, coming soon we’ll have a tiny bundle of joy in our brand new apartment. As for our apartment, I’m still getting used to “out on our own” after having to come back to Momma and Dad after college, saving up for this after we got hitched and all that fun stuff that comes with getting older (when does wise kick in?). We just have one small issue at the new place…We don’t have an oven. I shouldn’t say it like that, we do, it’s just that the oven doesn’t work. A friend of my parents gave them a relatively new stove because the cook-top was the only part that worked. They were going to get it fixed but well, it never happened. It was okay till we found a place that wasn’t furnished…at all. It’s super nice that my parents helped out a bit with that stuff but having a faulty oven and baking blog, doesn’t mix. For now, its been toaster oven baking, but I don’t have a muffin tin or cake pan to fit it. Hopefully after this week, it will be back in commission and I can bake away. =]

Spring and Easter have always been my “try out a new recipe” phase in the year. I always think light and airy, something that won’t fill you up so much. Before my Grandma moved, Easter was always at her house. Since she just moved, we’re all up in the air about what we’re doing this year. If we aren’t having our usual family dinner, I offered to serve at my house for immediate family members (short on room, can’t have everyone here as I’d like) Being that I try new stuff around this time, I also have flops (and faves). I once made a lemon blueberry tart. Sounded wonderful, looked fantastic, but oh boy, was that ever sour! I ended up using bottled lemon juice since I was just starting out baking and didn’t know better. It was my first tart (the taste fit the name!) ever and I loved (still do!) the concept of blueberries and lemon. It just flopped. I don’t believe I have the recipe anymore but I’ll definitely try my hand at it again as well as with avocado pie. I love avocados. The smooth silky texture, the way it lends to both sweet and savory…But again with the lemon juice (and the fact I omitted the blender usage), it failed. Not really in taste, but appearance. Only one other person tried it because it browned so badly (plus no one in my family is daring enough to push the envelope when it comes to sweet/savory mixed). A favorite of ours, Cream Puff Cake. My mom used to work in an office and a coworker gave her the recipe. The crust is made with a pate choux (fancy French name for Cream Puff/Eclair Dough), cooled, filled with an amazing pudding mixture, topped with cool whip and chocolate syrup…oh Heaven! I don’t think we make it less than 5 times a year! So good…That recipe will come later.

Well, since I’m in a spring mood (it’s even dreary out to boot!) I’ve been thinking about what recipe I should post. I made this pie once before and it was absolutely divine, just didn’t look all that appetizing when it came time to serve. I’d love to make it soon so I guess I need to hit the store! It’s an avocado pie. The recipe is straight from the California Avocado Commission and it only takes a few ingredients! So delish, but if you’ve used avocados before, you know they tend to brown easily. I’d love to make it again, this time with a blender/processor as stated since I don’t think I did the first time…

Here goes! If you love avocados as much as I do, you’ll enjoy as well!
2 small avocados, peeled
½ cup lemon juice (or lime)
1 13 oz. can sweetened condensed milk
1 9″ graham cracker crust.
cool whip for garnish

In blender put peeled avocado and 1/2 cup lemon juice. Pulse couple of times. Add eagle brand milk and blend till creamy.
Pour into pie shell and refrigerator for 1 hr.
Cover with Cool whip when served.

As I said, I mashed mine up the first time and combined in a bowl so I think that’s the biggest reason mine oxidized so badly. The lemon juice should prevent oxidization, but if not blended well, won’t get mixed as it should. This is just my thought. I’ll try again and see if it works! =] Otherwise, eat fast!!!