One of the parts of un-decorating for Christmas that I anticipate most is putting back my kitchen shelves. Of course they never go back to the way they were before the red transferware is displayed. Something is always being added or taken away. But that's what makes things interesting in the kitchen.
Recently, I switched out the glass canisters and put back an older nesting set I had stored away. I'm enjoying the but of colour. I also hung this pastoral watercolour painting I had picked up over a year ago. It helped fill out the space.
My little Gold Crest tree fits perfectly in this old urn, and it doesn't feel too much like Christmas.
And since I've been spending a lot more time in the kitchen, I made a dessert to bring on New Year's Day. It seems that with the stroke of midnight, Pinterest has become an endless list of healthy recipes, all to aid in recently made resolutions.
My sister in law and I are trying to be more conscious of what we are eating, and since that meant I shouldn't be indulging in any more deserts, I decided to be proactive and make something healthier to bring. I came across this recipe for what was supposed to be a chocolate cheese cake, and while I can't really get my head around the whole cheesecake aspect, it was a surprisingly yummy chocolate mousse sort of tart.
So what's so healthy about this decadent looking tart, you ask?
It's made from avocados!
The bottom is a mixture of pecans, hazelnuts, raw cacao powder, coconut oil and maple syrup. The filling, a couple of ripe avocados, more raw cacao powder and maple syrup to sweeten it. It's not exactly as the recipe called for, but it's quite close. It turned out well anyway.
If you can get past the thought of avocados, and a definite healthier taste, it's quite good. It's definitely a decent chocolate taste, but refreshing and light, not decadent.
You can find the original recipe here.