Chipotle's Famous Guacamole

I grew up without avocados in my life so I need to make up for lost time.  That means I enjoy avocados whenever I get the chance.  I usually eat them straight up with a spoon, but occasionally I like to turn them into guacamole.  Recently I learned that Chipotle Mexican Grill decided to share their awesome guacamole recipe, and now I'm sharing it with you.  Thank you, Chipotle! 

Before you can make really good guacamole, you have to start with beautifully ripe avocados. Here's a nifty chart that shows the various stages of ripening.  

In my personal experience, I find the closer avocados are to being ripe when I buy them, the more bruised they tend to be - probably because lots of people have been squeezing them.  So I like to buy them when they're still very green and firm.  Then they can ripen to perfection on the counter, safe from frisky hands.  When they're perfectly ripe, they can be stored in the fridge for several days to prevent over ripening.  

Start with a couple of perfectly ripe avocados, red onion, fresh lime, fresh cilantro, a little jalapeno, and some salt.  Honestly, anyone can make it. 

Ok, scoop the ripe fruit out of the avocado shells and put it in a bowl.  I like to use a shallow bowl - it's easier to mash and mix the guacamole that way.

Now we need a little fresh lime juice.  It adds great flavor and helps keep the guacamole from oxidizing (turning brown).  

Please note the correct way to use a citrus press.  The cut side of the lime goes down, not the other way around.  Hey, that kind of rhymes.

I'm always amazed how much more juice you get when you use a citrus press.  It's crazy.

Two teaspoons of lime juice go into the bowl.   Add the salt too and toss well. 

Then add the finely chopped red onion....

And 1/2 of a jalapeno, minced....

And lastly, a couple of tablespoons of chopped fresh cilantro.  

Mix and mash until you get the consistency you desire.  Serve immediately.  

Store guacamole in an airtight container with plastic wrap pressed directly on the surface.

Items used to make this recipe:

(affiliate links)

• my favorite nakiri knife https://amzn.to/2LdUVC7

• citrus squeezer https://amzn.to/2SOPQEQ

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Chipotle's Famous Guacamole

makes about 2 cups

Printable Recipe

Ingredients

• 2 ripe Haas avocados (skin should be dark and the flesh should give slightly under gentle pressure)

• 2 teaspoons freshly squeezed lime juice

• 1/4 teaspoon kosher salt

• 1/2 jalapeno, finely chopped (including seeds)

• 2 tablespoons chopped fresh cilantro

• 1/4 cup finely minced red onion

Directions

1. Carefully cut avocados in half and remove pits.

2. Use a spoon to scoop fruit into a mixing bowl and toss with lime juice.

3. add salt and mash with fork or potato masher to desired consistency.

4. Stir in jalapeno, cilantro, and red onion.

5. Taste and adjust seasoning if needed.

Adapted from Chipotle Mexican Grill

Mini Chocolate Whoopie Pies

It may be hard to believe, but these adorable mini whoopie pies are made with only 6 ingredients.  I know, right?  

To make the cookies, combine one box of dry devils food cake mix and one can of 100% pure pumpkin puree.  No egg, no water, no oil, just the dry mix and pumpkin.  That's all.  I mix them in my stand mixer using a BeaterBlade or flat beater attachment. 

Then I use a #50 scoop to portion 1 tablespoon mounds of dough onto silpat lined half sheet pans.  This recipe will make 4 pans of cookies.  If you don't have 4 pans with liners, you can rotate 2 pans - just be sure the pans are completely cool before putting cookie dough on them.  

While the cookies are baking, make the cream filling. 

Cream together room temperature butter and confectioners sugar.  Make sure the butter is at room temperature.  This is one of the few recipes that I use salted butter.  You can use unsalted if you like, just add a healthy pinch or two of fine salt for flavor. 

Whip the butter and sugar together for a full 3 minutes.  I like to use my BeaterBlade attachment so I don't have to scrape down the sides of the bowl.  LOVE my BeaterBlade!!  

Add the marshmallow cream.  It's so sticky!

And lastly, add pure vanilla extract. Use the good stuff - it makes all the difference. 

Mix again, just until the marshmallow cream and vanilla are fully incorporated.

Place the cream filling in a large pastry bag fitted with a round tip.  I like to use plastic and polycarbonate tips for several reasons:

1. They don't have seams, which can leave marks in your piped design.

2. They don't get cold like metal tips. cold metal can make some fillings seize and clog the tip (like anything containing temperature sensitive ingredients like chocolate or butter).

3. You can spot large air bubbles before they have a chance to explode all over the place.

Ok, back to our mini whoopie pies.  Squeeze a good dollop of filling on the flat side of one cookie and top with another cookies, sandwiching the two flat sides together as shown below.

And that's all there is to it.  Store these bite-size treats in an airtight container.  Serve chilled.

Items used to make this recipe:

• pure vanilla extract https://amzn.to/3r9wNGK

• marshmallow cream https://amzn.to/3rmcFBu

• #50 scoop https://amzn.to/32OW1Rg

• beaterblade https://amzn.to/348gOzS

• half sheet pans https://amzn.to/3L6vNv8

• silpat liner https://amzn.to/3rjZzo3

• 100% pure pumpkin puree https://amzn.to/3IVYxob

• devils food cake mix https://amzn.to/3ugjfew

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Mini Chocolate Whoopie Pies

makes approximately 30 mini whoopie pies

Printable Recipe

Ingredients

Whoopie Pies

• 18.5 ounce box devils food cake mix

• 15 ounces 100% pure pumpkin puree

Filling

• 16 tablespoons salted butter, room temperature

• 2 cups confectioners sugar

• 7.5 ounces marshmallow cream

• 2 teaspoons pure vanilla extract

Directions

To make cookies:

1. Preheat oven to 350F and line 2 half sheet pans with silpats.

2. In the bowl of a stand mixer fitted with a BeaterBlade (or paddle attachment), combine cake mix and pumpkin until no signs of dry cake mix remain.

3. Use a #50 scoop (about 1 tablespoon) to portion 15 cookies onto each prepared sheet pan.

4. Bake one pan at a time, in the center of the oven, for 15 minutes; repeat until all cookie dough is baked (be sure sheet trays are completely cool before placing cookie dough on them).

5. Allow cookies to cool completely on sheet pan before filling.

To make filling and assemble whoopie pies:

1. In the bowl of a stand mixer fitted with a BeaterBlade (or paddle attachment), cream butter and sugar together for 3 minutes.

2. Add marshmallow cream and vanilla; mix until combined.

3. Place filling in a disposable pastry bag fitted with a large round tip.

4. Pipe filling onto flat side of one cooled cookie and top with a second cookie to form a mini whoopie pie; continue until all the cookies are filled.

5. Chill whoopie pies in an airtight container; serve cold.

Notes

• Leftover cream filling can be frozen in an airtight container.  

• Thaw overnight in the fridge and re-whip to restore consistency if needed.