It’s the fall season which means all things pumpkin, from pies to lattes, ravioli to smoothies. Grocery stores are stocked to the rafters with orange covered boxes and cans. This is also the time of year I purchase sugar pie pumpkins, cut them open, gut them, and roast them to make a pumpkin puree to last throughout the year.
It's that time of year when crazy holiday baking ensues. I have friends all over the country posting photos on how they set up to wage the battle of flour and sugar. As a chef who has converted to vegan and gluten free cooking I have managed to perfect one or two baked goods. Pumpkin chocolate chip cookies are a particular favorite. I don't know why everything seems easier with pumpkin, but it does.
Yesterday I was reminded once again why the Partner does not go without chocolate. I found a recipe for a Chocolate Mousse that uses avocados, maple or agave syrup, and vanilla. My inspiration was adding a bit of orange zest. Chocolate and orange play nicely together, and since avocado is basically the "cream," I knew it would work well.
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