Mango Guacamole with Baked Tortilla Chips

Do you love to party! If you do then you know Cinco de Mayo is this Sunday.

When I was younger I use to go out and party with my friends, then it got old being around a bunch of rowdy people, lots of pushing and shoving - not fun at all.  So instead of going out I started going to friends homes or having them over, and now, well, if you must know, it's just another day.  

That being said, I still like to prepare food for the occasion, to celebrate.  Whatever stage in life you're at, I know you'll enjoy celebrating with this Mango Guacamole and Baked Tortilla Chips.  It's so simple to whip up that you'll be making it all the time, not just for Cinco de Mayo.

I prepared a video covering all the details from how to cut an avocado and mango,  to selecting the perfect ones, plus, how to make your own baked tortilla chips.  Baked tortilla chips are healthier than fattening fried tortilla chips.  Let's face it, you can still celebrate and enjoy the festivities, and food, without feeling disgusting the next day - that is unless you over indulge in the alcohol.

Check out my video then print the recipe below to make for your Cinco de Mayo celebration this Sunday!

Ingredients:

3 medium-large (about 1 ¼ pounds), ripe avocados

½ small red onion, chopped into ¼ inch pieces

½ to 1 fresh Serrano chile, stemmed, seeded and finely chopped

2 tablespoons (loosely packed) chopped fresh cilantro, plus a few leaves for garnish

1 tablespoon fresh lime juice

1 large ripe mango, peeled, flesh cut from the pit and cut into ¼ inch pieces

Salt

Baked Tortilla Chips, Cucumber or Jicama slices, for serving

Directions:

• Cut around each avocado from stem to blossom end and back up again, then twist the halves apart.  Dislodge the pit. 
• Scoop the avocado flesh into a large bowl.  Coarsely mash the avocado with a large fork or potato masher.
• Scoop the onion into a small strainer and rinse under cold water.  Shake off the excess water and mix into the avocado along with Serrano, cilantro, lime juice and 2/3 the diced mango. 
• Taste and season with salt, usually about ¾ teaspoon.  If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate – best if served within a couple of hours.

When you’re ready to serve, scoop the guacamole into a serving bowl and garnish with the remaining diced mango and a few cilantro leaves if desired.  Serve with baked tortilla chips, slices of cucumber or jicama.

  Baked Tortilla Chips

1. Turn oven on to Bake at 350 degrees
2. Take package of tortillas, removing desired amount, and spray with non-stick cooking spray 
3. Sprinkle tortillas with cumin, salt, and pepper
4. Slice tortillas into wedges with a pizza cutter
5. Lay wedges out onto foil lined cookie sheet
6. Bake for 8-10 minutes until lightly browned

Serve with your favorite toppings!

You can also use other seasonings if you like such as, chipotle powder or other spices that you like.

Enjoy!!!

Stuffed Gingerbread Cupcakes with Pumpkin Pudding and Cream Cheese Frosting

Life has been crazy lately and I haven't had the opportunity to post as usual.  Hopefully this week I'll be able to get more than one post in - at least that's my goal.

For those of you that have been following me for a while you might remember when I posted my Pumpkin Gingerbread Trifle.  Well this year for Thanksgiving I decided to use portions of that recipe only this time I made cupcakes.  

Since I wasn't serving an army of people this year I felt cupcakes would hold out better if all weren't eaten.  The trifle on the other hand doesn't look so appealing to go back to for leftovers when only a portion is eaten, so cupcakes were the perfect solution.

I made the recipe as described here for the Gingerbread Cake except, I poured the batter into a large 6 cup muffin tin, unlined, but sprayed with non-stick spray.

Then I made the recipe for the Pumpkin Pudding only dividing the recipe in 1/2 as follows:

Pumpkin Pudding:

1 box vanilla instant pudding (3 1/8 oz size)
1/2 (15 oz) can pumpkin pie filling
1/4 cup brown sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp pure vanilla

Prepare vanilla pudding according to package instructions.

Combine pudding with the pumpkin pie filling. Fold in brown sugar and spices. Cover and chill.  

After cupcakes have come out of the oven and cooled, poke a large hole in the center of each cupcake using the stick of a round wooden spoon or similar (only poke hole 3/4 of the way into the cupcake).

Place pudding into a pastry bag or zip lock baggy and snip bottom or corner and squeeze pudding into cupcake hole until fills to the top.  Level off, then spread with cream cheese frosting.  (See recipe)

Cream Cheese Frosting:

12 ounces cream cheese, softened 

3/4 cup heavy cream
1 1/4 cups powdered sugar 

3/4 cup powdered sugar
6 Tbsp. unsalted butter,
1 teaspoon vanilla extract 

Beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla. 

In another bowl whisk cream and 3/4 cup powdered sugar to firm peaks. Fold in cream cheese mixture. Chill 1 hour or until firm but spreadable. Spread or pipe onto cupcakes.  If desired top with crush gingersnaps, candied ginger, ginger sugar or simply leave with the luscious flavor of the cream cheese icing.

Enjoy!