This guest post was written by Dorothy at Crazy for Crust who has a passion for creating sweet treats with Avocados From Mexico.
I have a confession to make: I am totally, absolutely, and uncontrollably obsessed with avocados. It’s gotten to the point that, when we are out to dinner, if my husband sees avocado in a dish on the menu, he says, “well, I know what you’re getting!”
But, let me confess something else to you: I used to hate avocados. Wait, let me rephrase that: I used to think I hated avocados.
When I was a kid, I was super picky. I ate everything plain and I was afraid to try new things. It took me so many years to adventure outside my food comfort zone. I’m still inside of it for the most part…except when it comes to avocados!
My husband makes the best guacamole. I’ve always liked it, so about two years ago I was feeling adventurous and decided to order a salad at a restaurant…and leave the avocado on it.
It was heaven at first bite.
Since then, I’ve grown to love avocado on sandwiches, salads, and tacos. I love putting them on eggs, in soup, and on toast. My favorite way to eat them right now is mashed, with some salsa mixed in. It’s a quick way to make guacamole, and I love substituting it for cheese on tacos!
Around Cinco de Mayo last year, I decided to go bold. I went out on a limb and tried making avocado frosting. Sweet avocado frosting – for cupcakes.
It was amazing. The flavor was unlike anything I’d ever tasted before. If I didn’t know it was avocado – with its telltale green color – I wouldn’t have known what the flavor was. It was like citrus…only different. That frosting started me on the path to my sweet avocado dessert obsession.
Avocados in Baked Goods