The last time I posted was just a few days before our little Jasmin Yvonne arrived. She has been the most perfect baby, making eye contact and smiling at us those real baby smiles at day four. A week before she turned two months, she rolled over on her belly and now is trying hard to swim forward on the floor. She has slept perfectly every night. We haven’t had to walk with her at night, retracing our footsteps and hoping for sleep like with some of the others. Really feels like there has been a higher power that has steered the coarse for us. This spring has been so full, I don’t know how we could have managed if the baby would have been collicky.
Just a few weeks after Jasmin was born we opened the new coffee shop concept store, Cabana de Empanadas, right in the heart of Helsinki in the Forum shopping mall(2nd floor). The original plan was that it would have opened already a couple of months earlier. But life often does not follow our plans and big happenings often are all heaped in a cluster.
All winter we had stayed healthy. Nobody had more than a runny nose. Maybe it was the superfood smoothies I had been feeding them all winter, or just basic hand washing with soap or just good luck. When we arrived home from the hospital with little Jasmin, most of the kids were coughing and some were running temps. Within a few days Jasmin started showing signs that she might have caught something. When she was eleven days old, I noticed that I was following her every move, checking to see if she was breathing fine and debating whether I should take her in to get checked. In the afternoon she took a long nap and seemed to be breathing peacefully. I thought, perhaps we had gotten over the worst of it. In the evening as clock inched closer to midnight and I was trying to get her asleep, she seemed to have a hard time finding a comfortable position. It felt like her breathing was getting more labored and that was when I decided to take her in. Why is it that until the very end, one wonders if a trip to the doctor is a waste and if I’m acting like a Newbie Mom bringing their kid in for every little scratch or scrape.
I was reassured that it was very good that I brought little Jasmin in, as we were whisked away to another hospital that has a children’s ward. On the first day, the doctor informed us that we must be prepared for a stay of an undefinite amount of days. I was supposed to have been baking at the bakery that morning, doing our second run through with the product. In the end, it all went as it was supposed to, as I probably had RSV as well and felt quite crummy. We spent a week in that hospital room getting better together.
I am by no means complaining. Afterall, I have always wanted to have a business, to work through the challenges and maybe even experience the rewards at some point. I have wanted to be a businesswoman since I was…like five. And this past spring has been life at its best and most challenging. It has been genuine life, with sometimes round the clock work. But fortunately our baby has been the perfect baby.
Yes, I have been baking all sorts of sweet and savory empanadas and perhaps someday I will be able to share a recipe with you. But here is a recipe to a brownie made with butternut squash and avocado and sweetended with maple syrup. The texture was just what like a brownie should be, moist and rich. The brownie is not very sweet like they traditionally are and so if you are craving a bit of sweetness, they could be served with a scoop of vanilla ice cream.
Avocado Sweet potato brownies (Gluten-free and dairy-free)
The original recipe was found her from the Satokausi kalenteri blogi.
For the brownie:
300g/10.5 oz sweet potato
1 large avocado
1.2 dl/1/2 c maple syrup
1 tsp vanilla sugar or vanilla extract or the seeds from a half of a vanilla bean.
1 dl/ 1/2 c coconut flour
1 tbsp almond flour
1.2 dl/ 1/2 c quality cocoa powder
dash of sea salt
1 tsp baking soda
0.5 dl/ 1/4 c maple syrup
0.5 dl/ 1/4 cocoa powder
1 generous tablespoon coconut oil
0.5 tsp vanilla sugar or extract or the seeds from a half of a vanilla bean.
Variety of nuts for garnish
Peel and cut the sweet potato into cubes. Cook in boiling water until tender(about 20 minutes). Remove from water and drain and purée with a fork. Allow to cool.
Preheat the oven to 175 C/350 F.
Mix the avocado, maple syrup, sweet potato and vanilla until smooth in a blender or food processor. Blend in the eggs. Mix the dry ingredients and fold into the batter.
Line a 18×25 cm or 7×10 inch pan with parchment paper and pour the batter into the pan. Smooth the surface of the batter and bake for about 20 minutes or so that a toothpick comes out clean and bottom of the brownie is just barely done. Allow to completely cool.
Make the frosting by blending all the ingredients either in a blender or with an imersion wand. Spread over the brownies and allow to chill in the refrigerator. These brownies freeze well and so can be made well in advance.