It’s our party and we’ll eat if we want to!

It’s our 3rd anniversary publishing Eat The Marshmallow, and to celebrate, we are keeping in tradition with our past May|June issues by sharing something sweet with you. This year, because I’ve come up against some health issues, I decided to share a somewhat “healthy” sweet treat that I used to make quite often back when I was living in Portland. I’m revisiting the recipes and as far as recipes go, they are “loose.” Meaning, if you follow the recipes verbatim, your results are not guaranteed. You’ve got to taste your way through this one (I know, what a bummer, better prep your tasting spoons), and adjust as you see fit to make your tastebuds happy.

Maki, on the other hand, is contributing a recipe that is decidedly NOT healthy, but delicious. You can choose whether you listen to the angel on one shoulder or the devil on the other. Life is about maintaining a healthy balance after all!!

Chocolate Orange Avocado Pudding

  • 1 ripe avocado, skin and pit removed
  • 3-4 tablespoons cacao/cocoa powder
  • 2 tablespoons pure maple syrup or raw agave syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • a pinch of chili powder
  • a pinch of cinnamon
  • a pinch of sea salt
  • coconut whipped cream (optional)
  • 1/2 tsp of Grand Marnier or other orange flavored liqueur (optional)
  • non-dairy milk (as needed for consistency)
  • kuzu/kudzu powder (optional, as needed for consistency)

Blend all ingredients in blender until creamy scrapping down the sides as needed to incorporate everything. Add non-dairy milk as needed for desired consistency.  If you find it too liquid-y, you can choose to add a little more cocoa powder (which will make the chocolate flavor deeper) or you can add a little Kuzu/ Kudzu powder mixed in a little non-dairy milk to thicken things back up. Taste for flavor and adjust accordingly, you are building layers of flavor into your pudding, so feel free to add a little of this or that. I usually add a tiny bit of Grand Marnier to my pudding, and yes, I know, that pushes the recipe into a much less healthy place, but it’s delicious. I am half French after all and I do like my desserts on the boozy side. The point is, make yourself happy. Top with coconut whipped cream. You can serve at room temp but I find it’s best when chilled in the refrigerator for a couple hours. Store leftovers in an air tight container in the fridge for a couple days. More likely than not, you won’t have to worry about leftovers.

Chocolate Thai Almond Coconut Avocado Pudding

This variation is inspired by a chocolate shop back in Portland that I love called Alma Chocolate. They make their own peanut butter cups with dark chocolate, which are delicious in their own right, BUT then, there are the THAI PEANUT BUTTER CUPS. Love at first bite. Need I say more?

  • 1 avocado, skin and pit removed
  • 1/4 cup smooth almond butter
  • 4-5 tablespoons cacao powder, or to taste
  • 1 teaspoon pure vanilla extract
  • pinch of pink Himalayan salt or fine sea salt
  • 1 teaspoon organic lime zest
  • 1 makrut lime leaf, deveined
  • 3 tablespoons maple syrup or honey
  • a pinch of chili powder
  • 1 tablespoon of virgin coconut oil
  • a pinch of cinnamon (it should not be a predominant flavor, but a subtle sweet warmth)
  • a pinch of sea salt

Same instructions as above, stick all of these things in the blender  and blend until creamy scrapping down the sides as needed to incorporate everything. If you don’t have a great blender, you might want to consider grinding up the makrut lime leaf in a spice grinder prior to sticking everything in the blender. Sometimes the leaf doesn’t blend smoothly at first, it is a thick leaf so, use your judgement.

Top with coconut whipped cream, for this variation, it is a must. Chilled in the refrigerator for a couple hours. Store leftovers in an air tight container in the fridge for a couple days.

Happy Birthday to us indeed!

Maki here. Three years is a long time and I wanted to mark the occasion with this rather time-consuming extravagance. It’s a Blitz Torte! Blitz torte is a citrusy layered cake with lots of cream and meringue in between. Decadent and delicious!

Blitz Torte

Makes one 9-inch cake. From Martha Stewart


For the cake

  • 1/2 cup (1stick) unsalted butter, room temp, more for pans
  • 1 cup unbleached all-purpose flour, more for pans
  • 1/2 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 4 large egg yolks (preserve whites for meringue)
  • 1/4 cup buttermilk
  • 2 teaspoons pure vanilla extract

For the meringue topping

  • 4 large egg whites
  • 1 cup plus 1 tablespoons sugar, divided
  • 1/2 cup slice blanched almonds
  • 1/2 teaspoon ground cinnamon

For the pastry cream filling

  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • pinch of kosher salt
  • 2 cups whole milk
  • 2 tablespoons orange juice
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons freshly grated orange zest


1. Preheat the oven to 350 degrees. Lightly butter two 9-by-2-inch round baking pans. Dust with flour, tapping out excess. Set aside.

2. Make the cake: Place butter, sugar, salt, and egg yolks in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until combined. Reduce speed to low. Beat in flour, buttermilk, vanilla, and baking powder, until well blended.

3. Divide batter between prepared pans (the batter will barely cover the bottom of the pans).

4. Make the meringue topping: In a clean bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. While continuing to whisk, gradually add 1 cup sugar and whisk until meringue is smooth, glossy, and somewhat stiff, but not holding a stiff peak.

5. Spread the meringue on top of the cake batter, and sprinkle evenly with almonds, cinnamon, and remaining tablespoon sugar. Bake cakes until lightly browned, about 30 minutes. Transfer pans to a wire rack to cool for 15 minutes. Loosen the edges with a knife or offset spatula, gently remove cakes from pans, and return the rack to cool completely. If some of the almonds fall off during this process, sprinkle them back on top.

6. Make the filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, orange juice, and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a simmer. Continue to cook until it comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.

7. Strain pastry cream through a fine-mesh sieve into a bowl. Stir in orange zest and cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.

8. Place one of the cake layers, meringue-side up, on a serving plate. Spread with pastry cream. Top with second cake layer, meringue-side up. Serve immediately or refrigerate until serving, up to 3 hours.




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