Jenna is a self taught, home cook with a passion for baking. She gets her culinary inspiration by travelling abroad, and learning new culinary techniques.
Our simple guacamole recipe is made using one avocado so it’s perfect for serving 2-3 people. You can add guacamole to tacos, or eat it with nachos. It’s plenty guacamole for a single meal for a couple.
Guacamole tends to not store very well. It forms a skin on it, then you have to mix it well to see the light green come through again. Guacamole the next day is never as good, that’s why it’s best to make fresh for each time you’re serving it.
This particular simple guacamole recipe with one avocado will become your go to recipe when you need a little guac for your next meal!
What to add to guacamole to make it taste better
If you want your guacamole to taste better you can add the following spices to it to make it more flavorful:
7-11 “pulses” using the food processor creates 1 huge batch of restaurant style salsa
Fits all of your ingredients in the food processor at once. No need to add anything separately
Easily dissemble for cleaning
Dishwasher safe
You only want to use the “pulse” button on your food processor for making salsa. Using the pulse button keeps your salsa chunky, and not pureed. If you use the “low” or “high” buttons on your food processor the salsa will turn to mush, and will not be very appetizing. See video here.
Using canned whole tomatoes for making salsa in your food processor keeps the salsa bulky. It’s best to drain out all of the juices from the cans of tomatoes prior to putting them in the food processor. The salsa will make it’s own juices from center of the tomatoes. You don’t need to add any of the liquid it comes with it in the can.
How to use fresh tomatoes for salsa in a food processor
You can also use fresh tomatoes to make salsa in your food processor. You have a couple of options to make them into salsa.
Use the large feed tube to push the tomato down into the food processor. You can use the slicer, or S blade for cutting up the tomatoes into small pieces.
Place the tomatoes directly into the food processor fitted with the S blade.
Cut the tomatoes in half or in quarters, then place them into the food processor fitted with the S blade.
How to make salsa in a food processor
Ingredients
1 10 ounce can of diced tomatoes and green chilis (You can find Rotel tomatoes and green chilis in your local grocery store)
1 28 ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves
1/4 cup onion, chopped finely
3 cloves of garlic, minced
1 jalapeno diced small and thin, remove seeds and membrane for a more mild salsa
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon sugar
1 lime, juiced
Directions
Prepare your ingredients.
Place the juice of both of the cans of tomatoes in a large bowl. You can mix your salsa with the juice later on if you want to. This will prevent the food processor from leaking everywhere from being overfilled.
Only use the “pulse” part of your food processor to create restaurant style salsa. This is the trick to making sure you don’t over blend the salsa into nothing. We are trying to create a salsa that is still a bit chunky, not too pulverized. Use the pulse on your food processor by touching it once and then remove your finger. It should only be pulsed 7-11 times to create your salsa. Pulse the salsa for less time if you want a more chunky salsa.
Pour the salsa into the large bowl with your tomato juices if you removed them in Step 2. Mix the salsa with the tomato juices to create your salsa.
Taste test your salsa. Make any adjustments that you need. You might need to add more garlic, lime, salt, or sugar for your own preference.
An edible marker is a food grade marker you can use to make designs on your favorite baked goods.
How do you use an edible pen
Place your food you want to write on, on a steady surface.
Remove the cap from the edible pen and hold it like a regular pen.
Gently touch the surface of the edible pen to your food and begin writing. Sometimes you’ll need to press a bit harder than a regular pen to get clean lines on your food.
When you’re finished with your design, let the food dry for a few minutes prior to storing it.
Edible markers for cookies
You can use edible markers directly on cookies such as macarons. You’ll want to be extra careful with your pressure when decorating macarons with edible markers. Macarons are delicate, if you press too hard, you could push the shell and ruin it. Go as gently as possible when decorating macarons with edible markers.
Can you use edible marker on royal icing
You can use an edible marker on royal icing after the icing has dried. Let the royal icing dry for 8 hours, then use your edible markers to add a touch of color to your icing.
Using edible markers on royal icing makes it easy to add dots for eyes or small details. It’s much more difficult to add these fine details using icing than it is to use an edible marker.
Edible markers for chocolate
You can use edible markers for chocolate, however the surface of chocolate is quite smooth. Sometimes the marker finds it difficult to adhere to the chocolate. Try pressing a little harder to get your edible marker to show up on your chocolate.
Edible markers for fondant
Edible markers are wonderful for using on fondant. Since fondant dries hard, you can use your edible markers with ease on fondant.
There are a ton of different colors you can use with edible markers on fondant.
Keep in mind the edible markers need to be darker than the fondant color to make them show up nice and vibrant.
Edible markers for cakes
Edible markers can be used on cakes that the icing has dried hard. If the icing is soft, the marker will not adhere to the icing, and you have the risk of the icing being smushed by the marker.
Use your edible markers gently on your dried icing on cakes to give them some added color and design that will wow your guests!
Prosciutto arugula flatbread with balsamic reduction is one of the tasty flatbreads you can serve. With the salty prosciutto, and sweet balsamic reduction, it combines into a perfectly flavor balanced flatbread.
We recommend making your own flatbread dough recipe from scratch in only 1 hour. It says fresh for up to 2 days in the fridge. The dough is nice and soft, and is easily rolled out for your flatbread.
What pan should you cook your flatbread on
It’s best to cook flatbread on an aluminum baking pan for evenly distributed cooking. The crust will turn light brown when it’s all finished. You can oil the edges of the crust prior to baking for a bit more moisture while cooking.
Prosciutto arugula flatbread is a baked flatbread recipe. We bake the prosciutto on the flatbread, and then add the arugula and balsamic on after it comes out of the oven.
What kind of pizza sauce should you use for flatbread
The best pizza sauce to use for flatbread is San Marzano pizza sauce. San Marzano pizza sauce is a rich and lush flavor for pizza sauce which goes well with flatbread.
What temperature should you cook flatbread to make it crispy
If you’re wanting more of a crispy flatbread recipe, you should cook for flatbread at a high temperature of 475 degrees F.
Cooking flatbread at this high temperature for about 15-20 minutes creates a crispy crust on the edges of the flatbread.
Cut your flatbread dough in half. Roll out each of the flatbreads until they are quite thin. (roughly 14"x12" each)
Spread your pizza sauce on each of the flatbreads.
Arrange your slices of mozzarella on the pizzas. You'll want about 8 slices per flatbread. Do not have them overlapping, arrange them that there is some space in between (couple of cms in between).
Sprinkle red peppers and red onions on the flatbread.
Rip the prosciutto into strips. Arrange the strips so that each piece folds once on the flatbread.
Bake the flatbreads at 475 degrees for 15-20 minutes.
Remove the flatbreads from the oven and place on a cutting board.
Add arugula and strips of parmesan on the flatbreads.
Drizzle balsamic reduction over the flatbreads.
Serve your prosciutto arugula flatbread with balsamic drizzle immediately.
Store your flatbread in the fridge for up to 3 days.
Our easy prosciutto appetizer you can make a few hours ahead of time.
Simply place the prepared crackers in the fridge, well covered.
Once you’re ready to serve your prosciutto and brie appetizer, drizzle honey and balsamic reduction over the crackers.
By not putting the sauces on the cracker, the cracker, cheese, meat and herbs will stay fresh and crispy.
You can substitute balsamic vinegar instead of balsamic reduction. This will give the crackers a little bit of a bite to them, instead of it being more of a sweet appetizer.
You can make your easy prosciutto appetizer using any type of crackers you like.
I recommend using artisan crackers. They hold up well, give the appetizer a crispy finish to them.
You can find artisan crackers in a ton of different flavors – from garlic to dried cranberries.
Another option is to make them yourself if you have the time and patience!
It’s much easier preparing appetizers ahead of time, so you can use your time right before your guests arrive as you need to. Sometimes that means cleaning, preparing beverages or other foods that your need to make for your main meal.
If you want to add some fruit slices to your easy prosciutto appetizer, consider adding slices of apple or pears. You can place them directly on the cracker, then layer with brie.
How to make an easy prosciutto appetizer ahead of time
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Appetizer
Keyword: appetizer
Yield: 5people
Materials
1pkgartisan crackers
150gbriesliced
2tbspfresh basil leaves
50gprosciutto
1/4cuparugula
1/4cuphoney
1/8cupbalsamic reduction
Instructions
Place your artisan crackers on a serving plate. Lay them all out individually so they will be easy to layer them.
Place 1 slice of brie on each of your artisan crackers.
Add a fresh basil leaf to each brie slice
Rip the prosciutto with your fingers to create strips that are 1 inch wide, and 2X the length of your cracker. Fold the prosciutto in half and place on top of your cracker.
Add a couple sprigs of arugula to your cracker.
At this point you can cover your appetizer and place it in the fridge until you're ready to serve it.
When it comes time to serve your prosciutto appetizer, drizzle honey and balsamic reduction over the crackers.
Our Raspberry eclair recipe is filled with a burst raspberry and chocolate.
Raspberry eclairs are filled with raspberry mousse, and topped with chocolate ganache glaze.
It’s best to make the raspberry mousse and chocolate ganache glaze the day before you plan to make the raspberry eclair recipe.
If you make the raspberry mousse and chocolate éclair glaze the night before, this will give them time to chill and be ready for assembly the following day.
The eclair dough should be made fresh the day you are serving them. Bake the eclairs, and when they are fully cooled, fill them and top them with glaze.
Serve your eclairs immediately after filling. This will prevent the eclairs from getting soggy. The longer the filling sits in the éclair, the softer the éclair will be.
Our raspberry eclair recipe makes enough for 40 full sized eclairs. Most people usually eat 1 or 2 eclairs.
Store any extra eclairs in the fridge overnight.
How do you know when eclairs are finished baking
Eclairs are finished baking when the top of them are golden brown. You don’t want the eclairs to be too dark, or they will be overbaked.
How can you make sure the eclairs do not deflate after coming out of the oven
When the eclairs come out of the oven, prick them 2 times with a toothpick. Poking eclairs with a toothpick will let the steam out of the éclair, therefore preventing them from deflating.
How to make Choux Swans
Using a 1/4″ round piping tip, pipe an “S”
Pipe a teardrop on the end of the “s” for the head of the swan.
Pipe the bodies by using a 1/2″ star piping tip.
Pipe the bodies by piping 1.5″ thickness for the front of the swan, then pull the dough back to make it 2 inches long. It should be thick on one side, and narrower on the other side.
Bake the swan bodies at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for 25 minutes.
Place necks of swans in the oven with the swan bodies for 10 minutes.
Remove the eclairs from the oven and let cool. Prick the bodies with a toothpick to remove the steam.
Cut the eclair bodies lengthwise with a serrated knife.
Cut the top of the body in half again.
Pipe mousse onto the choux swan bottom portion of the body. Place the 2 top halves on top of the bottom piece, leaving a small gap in between.
Wedge the neck of the swan and gently press in to make it stay in place.
Gently add the chocolate eclair glaze on the top of the body of the swan.
In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
Remove the mixture from the heat source and place into a blender to purée. Careful to only have the lid closed for a few seconds while blending.
Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
Place raspberry mixture into a saucepan over low-medium heat until boiling. Add gelatin and cook for 1 minute.
Cool the raspberry mixture to room temperature.
Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
Whip the cream until stiff peaks form (5-7 minutes).
Fold the raspberry mixture into the whipping cream. Place raspberry mousse into serving containers.
Chill the raspberry mousse for 4 hours prior to using for eclairs.
Chocolate Glaze for Eclairs
Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
Measure your dark chocolate into a heat proof bowl.
Pour the boiled cream over the dark chocolate wafers.
Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
Place the mixture into the fridge until it's fully cooled (~1 hour).
Eclair Pastry Dough
In a medium saucepan over medium heat add butter, milk, water, sugar and salt to the saucepan.
When the butter is full melted, let it come to a boil. Reduce heat to medium low and add the bread flour.
Mix the bread flour well to let it combine into a ball using a wooden spoon. Keep mixing it for the next 3-4 minutes. The ball should come away from the sides of the saucepan with ease.
Remove the saucepan from the heat and transfer the éclair pastry dough to a stand mixer fitted with the paddle attachment.
Mix the dough in the standmixer on low speed for 3 minutes.
Add an egg and mix until fully combined. Add the other 2 eggs the same way until it's fully combined.
If the dough is wet, soft, and has an even consistent surface, you don't need to add another egg, your dough is finished. If the dough is a bit on the drier side, add another egg.
Fit a piping bag with a 1/2" round or star tip. Add eclair pastry dough to the piping bag.
Pipe eclairs onto a silicone baking mat. They should be about 4" long and 3/4" in thickness. Space the eclairs 1.5-2" apart from one another so they have enough room to puff up in the oven.
Bake at 425 degrees F for 10 minutes. Reduce the heat to 325 degrees F and bake for 30 minutes. The eclairs should be a medium brown color.
As soon as the eclairs come out of the oven, poke them 2 times each with a toothpick. This lets the steam out of the eclairs so they will maintain their shape and not deflate from the trapped steam inside.
Cool the eclairs on a wire rack.
How to assemble the eclairs
Decide how you will fill the eclairs. You can either cut the eclairs in half, or pipe them on the bottom of the eclair.
Fill the eclairs.
Wipe all of the excess off of the eclairs.
Dip the top of the eclairs into the chocolate éclair glaze.
Serve immediately or store in the fridge. They are best served the same day.
Notes
*Raspberry mousse eclair filling can be made 1 day in advance. Raspberry mousse eclair filling stores in the fridge for up to 3 days.*Chocolate eclair glaze can be made 1 day in advance to assembling the eclairs. Chocolate eclair glaze can be stored in the fridge for up to 1 week.*It is recommended to make the raspberry mousse eclair filling and chocolate eclair glaze the day before you want to assemble the eclairs.**The day you would like to serve the eclairs, make the pastry, bake them, and fill the eclairs. They will stay fresh for the day or store in the fridge overnight.*
The vanilla pod is cooked into the milk letting the vanilla juices infuse the milk with vanilla flavor. The vanilla pod is removed after a couple of minutes prior to making the custard.
If you don’t have any vanilla beans, you can substitute vanilla bean paste (1 tbsp), or vanilla extract (2 tsp).
It’s best to add vanilla bean paste or vanilla extract at the end of the cooking process when the custard is cooling down.
What can eclairs be filled other than custard
diplomat cream (pastry cream with added whipped cream)
Chantilly cream (whipped cream base with flavors added to it)
If you want to fill your eclairs with something a little more fancy, try out our eclair filling ideas.
How do you fill eclairs with custard
You can fill eclairs 2 different ways.
Cutting the Eclair in halfand Filling it
Cut the freshly baked éclair in half lengthwise with a serrated knife.
Fill a piping bag with custard fitted with a 1/2″ round tip.
Pipe the custard in one smooth motion – filling the éclair about 1/2″ thick with custard. Another option is to pipe circles of custard for a little bit of a different look to the éclair.
Dip the top of the éclair in the glaze.
Serve.
How to Pipe Custard into Eclairs
Fit a piping bag with a 1/2″ round tip.
Fill the piping bag with custard.
Holding the metal tip, pierce the bottom of the éclair 3 times – 1 at either end, and 1 in the middle. You should have 3 circles piercing the bottom of the éclair.
Press your piping tip into the circles you made and fill the éclair until it starts oozing out.
Fill the eclair in the same way in the other 2 holes.
Wipe the bottom of the excess custard off of the eclair using a paper towel.
Dip the top of the éclair in the glaze.
Serve
When should you fill eclairs
You should fill eclairs just before serving.
The eclairs themselves should be baked the same day that you fill and prepare them.
The longer the éclair sits with the filling, the more soggy the pastry will get.
If your eclairs have been sitting awhile, pop them in the oven for a couple of minutes to crisp them up before serving.
Place milk in a medium saucepan on low-medium heat.
Cut the vanilla bean in half lengthwise with a sharp knife. Remove the vanilla beans and place them in the milk. Place the whole vanilla bean in the milk.
Let the milk just come to a simmer, not boiling. Turn off the heat source and remove the milk from the heat. Let the vanilla bean infuse flavor for 15 minutes.
In the meantime, separate your eggs. Place the egg yolks in a large heat proof bowl.
Add sugar and cornstarch to the egg yolks and mix together with a whisk.
Remove the vanilla bean from the saucepan. Slowly temper the eggs by adding a couple of tablespoons of the milk to the eggs at a time and vigorously whisking it until fully emulsified.
Continue adding the milk very slowly until fully combined. You do not want to cook the eggs.
Strain the mixture back into the saucepan and heat on medium heat.
Whisk the mixture frequently. Heat the mixture until the cornstarch has activated. It should be a few minutes. You will feel the mixture becoming thickened with your whisk.
Cook for 1 more minute after it has started to thicken.
Remove the eclair custard from the heat and add the butter. Whisk the butter has fully melted into the custard.
Let the custard cool until the pot can go in the fridge. Place a plastic wrap on top of the custard to prevent a film from forming.
Chill the eclair custard for 2 hours before using.
Chipotle wraps are one of the most satisfying and spicy wraps you can have on a hot summers day.
Fill your chipotle wrap with a few of the suggested chipotle wrap ingredients.
We have a couple of chipotle wrap recipe suggestions that are very popular for you to try out!
Chipotle Wrap Vegetables
If you like your chipotle wrap extra spicy, consider putting banana peppers or jalapeno pepper slices in your wrap to give it that extra punch you’re looking for.
lettuce
red onion
tomatoes
avocado
banana peppers
jalapeno peppers
corn
Chipotle Wrap Meats or Protein
Chipotle wraps can be made with plain meat, or meat that has been seasoned.
Another option is to add paprika, cumin, chili powder and garlic to your cooking pan when making your meat so it soaks up all of the spicy flavors prior to putting them into your wrap.
chicken
turkey
Cajun shrimp
pulled pork
black beans
bacon
Chipotle Wrap Sauces
Chipotle mayonnaise is the base of chipotle wraps. You can add a little hummus to tone down the spiciness of the chipotle mayonnaise if desired. Fresh squeezed lime juice is the perfect ending to bring the ingredients together in your wrap if you like the tangy flavor of lime.
chipotle mayonnaise
hummus
fresh squeezed lime juice
Chipotle Wrap Cheeses
Chipotle wraps do not need cheese by any means, it’s just an additive flavor if you want your wrap a bit more filling. Cheese goes well with southwest chipotle wraps if you are interest in having cheese in your chipotle wrap.
cheddar
mozzarella
Havarti
Chipotle Wrap Grains
You can add rice to your chipotle wrap if you’re wanting a little more substance to your wrap. Rice goes well with vegetarian, bean, or southwest chipotle wraps.
rice
Chipotle Wrap Fresh Herbs
Cilantro is a refreshing herb that can be added to vegetarian, bean, or southwest chipotle wraps. Cilantro is quite versatile and adds a hint of flavor to your chipotle wrap.
cilantro
Chipotle chicken wrap recipe
One of the best chipotle wraps you can have is starting with a base of a flour tortilla, covered in chipotle mayonnaise.
Add diced chicken, bacon, lettuce, tomato, and red onions.
Eclairs can be filled with chocolate ganache, raspberry mousse, lemon custard and more!
What is Eclair filling made of
Eclairs can be filled with 4 different types of filling. Each of them are composed of either a custard base or a whipped cream base.
Custard and whipped cream fillings are both thick and have a little movement to them. Therefore this makes filling éclairs very easy. You need to use fillings that can be easily piped into the éclairs without too much force.
diplomat cream (pastry cream with added whipped cream)
Chantilly cream (whipped cream base with flavors added to it)
Once the salted caramel sauce has come together, it will form the base of custard.
The custard is made by warming milk and vanilla bean paste to the salted caramel sauce. Once the milk has heated up, just before boiling, it is used to temper eggs.
The warm milk is slowly added to eggs creating a custard.
The custard is thickened by placing it back on the heat and letting the cornstarch work its magic.
After the custard is thickened, butter is added to make it extra creamy. Then the custard is cooled down and refrigerated before using it to fill éclairs.
Vanilla Pastry Cream
Vanilla eclairs are made by using vanilla custard to fill them.
Vanilla pastry cream is made by infusing vanilla beans into warm milk, and then using that to temper eggs.
The custard is heated until the cornstarch thickens the custard.
Once the custard has thickened enough, it is cooled down and then refrigerated before it’s used to fill eclairs.
Espresso Pastry Cream
Espresso eclairs are coffee filled eclairs. You can top espresso eclairs with white chocolate ganache or dark chocolate ganache.
Espresso eclairs are filled with espresso custard.
Espresso pastry cream is made by making vanilla custard, but it has added espresso powder, or I like to use fresh espresso for my pastry cream.
I like to add the espresso when the milk is warming up, then temper the eggs to create the custard.
The real espresso flavor is much stronger and more flavorful than using espresso powder.
Cabbage slaw for tacos is made with an avocado crema sauce which is added to a combination of red and green cabbage.
How to use cabbage slaw on your taco
Cabbage coleslaw with avocado cream sauce is the base of the taco. It should be the first food you place on the taco.
Then you can add your vegetables or meat on top of the cabbage slaw for your taco.
The topping for your taco will go on last, this would be guacamole, salsa, sour cream, etc.
You can even add the avocado crema on top of your meat to act as a sauce for your taco. It has a strong lime crema flavor that gives tacos a burst of lime flavor.
What kind of tacos can you use cabbage coleslaw with
shrimp tacos
cauliflower tacos
pulled pork tacos
chicken tacos
fish tacos
How do you cut cabbage for tacos
Remove the outer most layer of cabbage and discard.
Cut the cabbage in half making note where the center of the cabbage stem is. Cut in the center to separate the stem.
Cut the cabbage half in half again to create a cabbage quarter.
Cut the corner of the cabbage to remove the hard stem.
Slice the cabbage into small thin strips.
Slice until you’ve cut the whole quarter into strips of cabbage that are about the size you want for your coleslaw.
Add your sauce to your coleslaw. Mix well until the sauce is evenly distributed.
Spoon your cabbage slaw onto your taco and continue layering with your other foods for your taco.
Cut avocado in half. Remove the pit and scoop out the insides of the avocado. Place the insides of the avocado in a food processor.
Add cilantro, garlic, lime juice, yogurt, olive oil, and salt to the food processor.
Pulse only for 1 second at a time. Pulse until the avocado lime crema sauce comes together. It should take about 8-12 pulses before the avocado lime crema sauce is ready.
Prepare cabbage and add to a large bowl. Add carrots and mix until evenly distributed.
Take a few spoonful's of your cabbage mixture for your tacos – 1/3 cup for each taco approximately.
Add a couple of spoonful's of avocado lime crema sauce to the cabbage. Mix until the sauce coats all of the pieces of cabbage.
You cabbage slaw is all ready to use in your tacos.
Notes
Keep your avocado lime crema sauce in the fridge for up to 3 days. Only add your avocado crema sauce to your cabbage right before using on your tacos. Otherwise the coleslaw will be a bit damp and will lose its crunch.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
