My Famous Guacamole

It feels a bit cheeky to call this a recipe as it’s so easy and basically impossible to mess up, but it’s been my most requested ‘recipe’ among my friends and it’s about time I shared it. Adjust it to suit your palate (no two guacamoles I make are exactly the same), but here is the basis of the guacamole that features prominently at most Bills gatherings. We usually serve it with salted corn chips, but it also works well with flavoured Doritos, crackers, veggie sticks, or my sister’s weird but delicious favourite, salt and vinegar chips. Of course it is also a perfect addition to tacos, burritos and nachos.

Warning: once you make it for your friends, you will never be allowed to bring anything else to a party… ever!

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Ingredients (makes enough for 1 packet of corn chips)
2 ripe avocados
1 medium sized clove of garlic, finely diced
2 teaspoons tomato, finely chopped
3 teaspoons lime juice
2 teaspoons sweet chilli sauce
1 teaspoon Tabasco sauce (optional)
Salt
Pepper
Coriander leaves, to serve
Corn chips, to serve

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Ft. Adelaide Crows scarf in the background because it’s AFL Grand Final Day!!

Cut up the avocados into small cubes and scoop into a medium sized bowl. Mash gently with a fork until mostly squashed but with some lumps (I prefer the term ‘texture’) remaining.

Dice the garlic (making the pieces as small as possible) and tomato and add to the avocado. Gently stir through with the fork.

Add in the lime juice, sweet chilli sauce and tabasco sauce (if desired). Stir until combined. Season with salt and pepper. Taste it and add more of any of the ingredients until it’s balanced and to your liking.

Transfer into a small serving bowl, top with a couple of coriander leaves and enjoy!

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Recipe adapted from Emma, my neighbour from Canberra.

And because it’s always stuck in my head, enjoy the horrendously catchy ‘Guacamole Song’ here!!

Peanut Butter ‘Pupcakes’

This may seem like an odd thing to post, but anyone who knows me knows that I’m a very devoted ‘dogmother’ to gorgeous toy cavoodle named Bailey:

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Bailey turned one on Thursday and we hosted a ‘pawty’ for her at a local dog park (check our her invitations below!!).

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To celebrate the occasion I made a batch of mini ‘pupcakes’ iced with Bailey’s beloved peanut butter. There are a huge number of dog-friendly cupcake recipes out there but this one appealed to me as it’s relatively healthy, refined sugar free & uses ingredients I had on hand.

1x the recipe made 4 large cupcakes & 24 mini cakes. The texture is very dense as the the binding agents are banana & apple sauce, but they certainly passed the puppy taste test! They also don’t brown much in the oven (even when they’re done) as there’s no refined sugar to ‘caramelise’, so insert a skewer to ensure they’re cooked.

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Ingredients
Coconut oil (to grease pans)
1 ½ cups wholemeal flour (or white flour if desired)
1 ½ teaspoons baking powder
1 very ripe banana, mashed
¼ cup unsweetened apple sauce
1 tablespoon pure maple syrup
1 cup water

To decorate
Organic, smooth peanut butter
Small dog biscuits

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One of the pawty guests, GB, enjoying a pupcake
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Bailey eating a pupcake

Method
Preheat oven to 180°C (or 160°C fan-forced). Grease a 24-hole mini muffin tin & 4 holes of a muffin tin, with coconut oil/canola oil.

In a medium bowl, combine flour and baking powder.

In a large bowl, cream the applesauce, banana and maple syrup with electric beaters. Add a quarter of the flour mixture, followed by ¼ cup water and beat until combined. Repeat until all is incorporated.

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Bailey was more than happy to taste test!

Spoon the mixture into the prepared tins, filling the mini muffin trays to very near the top and filling the muffin tins ¾ full.

Bake the mini cakes for 10-15 minutes or until a skewer inserted comes out clean. Cook the large cupcakes for approximately 25 minutes.

Once cool, “ice” with a thin layer of smooth peanut butter and top with a dog biscuit.

Watch your furry friend enjoy!

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Happy Birthday Bailey!!

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Recipe adapted from a number online; largely from Morsels & Moonshine.