Avocado cheesecake ..........

Cheesecake made from "nutrient booster".

One of my favorite combinations in my dessert recipe is avocado and pistachio. I had a few avocados sitting in my kitchen, so I decided to turn them into a flavorful dessert. Avocados should not be refrigerated until they are ripe. I normally let them sit in the fruit basket at room temperature.

This "Alligator Pear" is a good source of potassium. I love its smooth and milky texture that make it a good substitute for dairy product like whipping cream when I desire for a rich and creamy dessert. It is great for salad , dessert and even ice cream.

Every single bite of this avocado cheesecake is flavourful, creamy and full of valuable nutrients. However, it wouldn't be perfect without a crunch from chopped pistachios. I love to have some chunk of avoado in my cake. If we overbeat avocado, it will turn bitter!

If you enjoy avocado on your salad or spread on toast, I'm sure this cheesecake would be your favorite on the table. This avocado is always a crowd favorite. Some people don't believe that this flavourful cake is made from avocado!

If you never make it before, don't hesitate to give it a try. What you have to do after serving is to accept the compliments from your guest. Don't believe me until you try it yourself.

Thanks for visiting my blog. Enjoy...

Cream puff ............

Cream puff or Choux cream is a simple but lovely dessert. It's also a good way to get rid of milk and eggs.

I have a big bottle of milk that will expire within 2 days and a dozen of eggs in the fridge. It's time to clear the fridge and then I can go shopping again!

Making cream puff is much easier than making cake. It needs to be baked at high temperature. I usually poke holes into the finished puffs right after they have come out of the oven. Then return them back into the still-warm with the door slightly opened for 10-15 minutes. Another option is to reduce the oven temperature from about 400 degrees F to 350 degrees F about a quarter of the way into the baking process. Either way , it will produce the crispy shells but the inside is mostly hollow.

Fill it up with cream from the bottom of the puff by making a tiny incision , that way the puff will remain in a good shape.

No need to be a piping expert, just squeeze.

These cream puffs will be quick to disappear. Enjoy!