Süßes Guacamole-Rezept für jeden Tag

Okay, y’all, I’m about to share with you my absolute FAVORITE recipe for guacamole! I like mine to have a little kick, so I add in some extra spice, but feel free to adjust the heat to your liking.

Guacamole

Ingredients:

• 3 ripe avocados
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1/4 cup cilantro, chopped
• 2 limes, juiced
• 1 tsp. kosher salt
• 1/4 tsp. cayenne pepper

Instructions:

1. In a large bowl, mash together the avocados and lime juice.
2. Add in the red onion, jalapeño, cilantro, salt, and cayenne pepper. Mix well.
3. Cover and refrigerate for at least an hour before serving to let the flavors meld together.

If you’re like me and love a little sweetness in your life, then you’ll want to check out this next recipe that features a mouth-watering dessert.

Frau Schokolade

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 cups semisweet chocolate chips

Instructions:

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add in the eggs and vanilla extract, and mix well.
3. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Gently fold in the chocolate chips.
6. Scoop about 2 tablespoons of dough per cookie onto your prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, until the cookies are set but still soft. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

And finally, for all my vegan friends out there, I’ve got a super tasty recipe that features a variety of veggies and is perfect for any occasion.

Roasted Veggie Vegan Bowl

Ingredients:

• 1 sweet potato, peeled and cubed
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 3 tbsp. olive oil, divided
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 tsp. Italian seasoning
• 2 cups cooked quinoa, warmed
• 1/4 cup pesto
• 1/4 cup hummus

Instructions:

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the sweet potato, red onion, red and yellow bell peppers, zucchini, 2 tablespoons of olive oil, salt, pepper, and Italian seasoning until everything is coated.
3. Spread the veggies into an even layer on the prepared baking sheet, then bake for 25-30 minutes until tender and browned.
4. In a small bowl, whisk together the remaining tablespoon of olive oil, pesto, and hummus until well combined.
5. Split the quinoa between four bowls, then top with the roasted veggies and drizzle with the pesto-hummus sauce. Enjoy immediately!

I hope y’all enjoy these recipes as much as I do! Let me know in the comments which one you’re most excited to try out.