My sweet tooth has acted up in unexpected ways so far during my pregnancy. I expected to want nothing but ice cream and candy bars, but instead it’s green apples, smoothies, cherries and all the seasonal fruits. That isn’t to say I haven’t been indulging a little, but (so far unfounded) fears of gestational diabetes have kept me from going overboard. Still, here are a few fun indulgences of late.
A coworker spent two weeks in Okinawa and brought us goodies. Mine was this incredibly fun Matcha Kit Kat:
And the candy inside:
I really enjoyed this treat! The aftertaste was like buttercream frosting — that’s the best comparison I can make. I didn’t notice a green tea flavor at all, thanks to all the sugar, but I would definitely sample one again.
She brought a beautiful tin box of these little guys to my boss, who has been generous enough to share with all of us:
I forgot to take a picture out of the package, but they are little butter cookies filled with white chocolate. They are so rich and pack the perfect pick-me-up amount of sugar for the afternoon slump.
And last night, I had a rare burst of energy (thanks in part to Mr. X making dinner — details to come!) so I decided to make cookies. I had a pretty specific craving for chocolate and peanut butter cookies. I found this recipe and knew I had to adapt them immediately. Avocado as a secret ingredient was too much fun to pass up! Didn’t they turn out cute?
I actually de-veganized them to work with what I had on hand. I also cut the recipe in half. Here’s what I came up with:
Chocolate Peanut Butter Cookies with Avocado
Adapted from Veggie and the Beast
Preheat your oven to 350, and grease or line a cookie sheet. Mix your dry ingredients in a bowl and set aside. Cut your avocado in half, remove the pit, and scrape it into a small bowl. Mash until it isn’t lumpy. In the base of your mixer or another bowl, beat the butter until it gets creamy. Add the avocado and beat together until they become uniform. Beat in the sugar and peanut butter, and then the egg and vanilla, until combined. Now slowly add your dry ingredients until all mixed together. Roll down into walnut-sized balls, flattening slightly into fat discs. Bake for 10 minutes on prepared cookie sheet. Let cool, as they will be very soft fresh from the oven.
Makes about 20 little cookies.
These are lightly sweet with great chocolate/peanut butter flavor. The avocado adds creaminess without a distinct taste, which is perfect for these little cookies. I will definitely experiment with avocado as a butter substitute again!
Vegging Out 
I’ve had those matcha KitKats before! I loved them too.