Avocado Sorbet

A wedding gift from one of my very best friends was a beautiful cookbook that she created by asking all of the women in my life to contribute recipes to it.  It is filled with so very much love, photos, and yummy recipes.  Jack and I decided that we are now on a mission to make every single recipe in that book.  This is one of those recipes. 

Thank you Jennifer Dixon!

You will need a blender, and either a microplane or a tiny grater for zesting a lemon.

Ingredients:

1 ripe large avocado (I used 2 small ones)

2/3 cup powdered sugar

1 cup almond milk or soy milk (original recipe called for 1/2 and 1/2 - but it's too fatty)

2 tsp lemon zest 

1/3 cup of fresh squeezed lemon juice (which is roughly two lemons)

Throw it all in a blender and mix until smooth consistency.  You can either pour into an ice cube tray, a plastic tupperware or even popsicle molds!  

Great served with fresh raspberries, strawberries or any fruit of your choice!

This also makes a great smoothie as you can use yogurt instead of milk and drink without freezing.

Love it!

Peanut Butter & Chocolate Rice Krispie Treats

This literally takes about 15 minutes to put together and less than 30 minutes to "set". 

• 3 tablespoons butter
• 1 bag large marshmallows (10 ounces)
• 1/2 cup peanut butter, plus 1 1/2 tablespoons, divided
• 6 cups crisped rice cereal
• 1 1/2 cups chocolate chips (or if you're like me, you'll just use the whole bag)
• 1 1/2 tablespoons peanut butter

Lightly grease (I just rub butter all over the inside) a 9-inch x 13-inch pan and set aside.

In a large pan, melt the butter over medium heat. Add the marshmallows and stir constantly until melted. Remove from the heat, add the peanut butter and stir well. Add the cereal and stir until well combined. Carefully press into the pan with wax paper or buttered fingers.

Mix together the chocolate chips and 1 1/2 tablespoons peanut butter and melt (easiest in one of those glass measuring cups in the microwave, stirring every 30 seconds until melted). Pour the chocolate over the crisped rice treats and spread evenly. Let sit until the chocolate is set (I place the dish in the refrigerator - it's faster!). Cut and serve.