The Scoop Blog

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Whole Wheat Chocolate Avocado Scones

For months, my family’s Sunday morning routine involved homemade scones. Filled with blueberries or peaches, dotted with chocolate chips or crystalized ginger or spiced up with cinnamon and nutmeg, we always looked forward to a batch of fresh scones, warm from the oven. And, truth be told, the scones were so buttery, rich and sweet that I often served them up as dessert. Warm scones with...

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Double Chocolate Avocado Muffins

Today I’m sharing with you my favorite chocolate muffin recipe, but with a small change. These muffins are rich, moist, chocolatey, and they are made a little healthier with the use of fresh, California Avocados. One of my favorite ways to use avocados is as a baking substitute for butter or oil. The rich flavors California Avocado won’t interfere, in fact the baked goods taste just...

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Triple Chocolate Quick Bread with California Avocados

An amazing decadent triple chocolate quick bread that is moist, rich and so delicious, with a special secret ingredient—California Avocados! It is so fudgy and tasty.  You guys, I am a huge fan of avocados, and put them on just about everything. But sometimes I get more than I can use after they all ripen which aren’t as great for cutting up into salads, sandwiches...

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Chilled Avocado & Roasted Poblano Soup

When it's hot out, chilled soups are a perfect lunch or light dinner when paired with a simple side salad. This Chilled Avocado & Roasted Poblano Soup is a pale green elixir infused with the complex and global flavors. Start with a whole poblano chile and halves of yellow onion sitting below a broiler until smoky and blackened. The charred aromatics are then cooled and blended with a ripe...

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