CHEESECAKE FACTORY AVOCADO EGG ROLLS RECIPE

INGREDIENTS:

• 1 cup vegetable oil
• 3 avocados, halved, peeled and seeded
• 1 roma tomato, diced
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste
• 8 egg roll wrappers
FOR THE CILANTRO DIPPING SAUCE
• 3/4 cup fresh cilantro leaves, loosely packed
• 1/3 cup sour cream
• 1 jalapeno, seeded and deveined, optional
• 2 tablespoons mayonnaise
• 1 clove garlic
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS:

• To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
• Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
• In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
• Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
• Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
• Serve immediately with cilantro dipping sauce.

Source :damndelicious

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Soft & Chewy Oatmeal Raisin Cookies Recipes

INGREDIENTS:

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 cup (200g) light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs 
• 1 Tablespoon vanilla extract (yes, Tablespoon!)
• 1 Tablespoon molasses
• 1 and 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 cups (240g) old-fashioned rolled oats
• 1 cup (140g) raisins 
• 1/2 cup (64g) chopped toasted walnuts (optional)

INSTRUCTIONS:

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Source :sallysbakingaddiction

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