Summer Plans

Apparently, it's hard getting back into the routine.
The blogger routine.

I have so much to fill you all in on.
But I'm just not ready to sit down and type it all up.

So, I thought I'd share with you what I've been doing more recently.
Pretty much since I've come out of hibernation.
{Internet hibernation, that is.}

I've been consumed with reading.
You'd think after ending a semester of reading non-stop, you'd be over it a lil.
Not in the least bit.
I now get to enjoy what I want to read.

And baking, of course.
Mark threats to not come home once I show him the deliciousness that I whip up for him...
yet I still have my lover boy in my arms every night.

So, that's what the summer forecast looks like.
I think it has hibernation all over it.
And I'm not complaining a bit.

Cupcake Take Over!

And I'm not complaining!

Last week, I tested out Rum Punch Cupcakes...
These babies were by far the most challenging thing I've ever baked.
But I was determined to perfect them.

Here they are, in all their glory!

Let me tell you a lil story about Rum Punch, Yellowbird's, and these cupcakes...

You see, Mark Dean and I honeymooned in Jamaica.
While in Jamaica, we drank Rum Punch...
a lot of it.
And I, to this day, continue to drink Rum Punch...
a lot of it.
Also, while in Jamaica, a local named me "Yellowbird".

While browsing for a name for the shop,
I mentioned to a friend that I wanted the name to be connected to Mark Dean in someway.
Since that's where my love for baking spawns from.
And she remembered that they called me Yellowbird!
GENIUS!

So, that's where my bakery name come from.
And I thought to myself...
"Self, if you are going have a Jamaician-named bakery, you must have a Jamaician cupcake."
So, I was bounded and determined to make this cupcake a success.

While I used a whole bottle of Malibu Rum in these cupcakes,
I found that it was not necessary to achieve the Rum Punch flavor...
so, I'll prolly opt out of that next time.

AND...
Tonight I made the most amazing Reece's Cupcakes with Peanut Butter Frosting.
And they were def. heaven in your mouth.
I don't have enough words to express the amazingness that I experienced while biting into those bad boys!

MMM MMM MMM!

Until later this week, when I show off Key Lime Cupcakes that I have planned to bake.
And...the 2nd Yellowbird's order!
Woo!

Here's to an amazing week!
(Just imagine me raising my Rum Punch drink...or cupcake...for a toast! Ha!)

For the First Week of...

March,
this is what I accomplished...

The first Yellowbird's order.

And I just whipped up these bad boys.

Guinness Cupcakes with a Bailey's Irish Cream Ganache Filling and Bailey's Irish Cream Frosting

(recipe from Annie's Eats)

Plus,

I made a Key Lime Pie...

which I will be featuring a recipe for next week. 

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Linked up to:

Weekend Wrap-up @ Tatertots & Jello

More the Merrier Monday @ The DIY Home Sweet Home Project

One of My Favorite Things

are
Fortune Cookies.

I have this weird obsession with them.

At every Asian food place I go,
I get at least 3 fortune cookies.
(And if they have them up for grabs, I take more)

I guess I love the mystery of not knowing what they fortune says.
And the inspiration that will comes with reading it.

One of the coolest presents I ever received
was a bag of 21 fortune cookies.
I had all 21 opened by the end of the day.
(21 cookies for my 21st birthday!)

And something else pretty off about this obsession,
I never eat the fortune cookies.

Yellowbird's Is In Business

So, since losing my job several months ago,
the idea of me starting
a cupcake/bakery business
has been thrown around.

And yesterday,
I got my first official order!

I am SOOO excited!

I went home and tested a recipe
and
the flower design.

Here it is:

Vanilla Cupcakes
w/ a Super Yummy Buttercream Frosting
AND...Marshmallow Flowers (which I will be perfecting over the next 2 weeks)

Follower Appreciation Day

Over the weekend,
I received
the GREATEST e-mail ever.

I think I read it 10 times.
Then read it to others around me.

I was so elated.
It is what makes all my blogging worth it!

THANK YOU
Heather
from
Some Kind of Wonderful!

You are so amazing and special to me!
As are all my amazing and special followers!

So anyways,
about this email.

Heather e-mailed me telling me
that she has NEVER made anything from scratch
and that she made my "awesome peanut-butter cupcakes
and that yummy frosting" and SHE DIDN'T MESS THEM UP! :D

Heather surprised herself,
got compliments from her hubby,
AND her in-laws,
PLUS sent that super duper sweet e-mail
WITH pictures!

It's for people like Heather,
and these boys....

that make what I do in the kitchen all worth it!

I hope I get to share more amazingly sweet e-mails and people with you in the future!!!

Good Morning Pancake Cupcakes w/ Maple MARSHMALLOW Frosting

I woke up with this idea.
And of course, I wanted to adapt
the marshmallow frosting
for these lovely breakfast delights.


And they hit the spot!


But once the weather warms up
and the roads are drivable,
I've GOT to hit the gym!!!
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Pancake Cupcakes
From BrownEyedBaker


Ingredients:
2 cups All-Purpose Flour
1 tablespoons Granulated Sugar
2 teaspoons Baking Powder
1 teaspoon Salt
1½ cups Milk
2 Eggs
2 tablespoons Butter, unsalted, melted and cooled

Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and then spray the liners with non-stick spray (important step!). (I used a mini-muffin pan and just sprayed the pan; no liners.)

Whisk together the flour, sugar, baking powder and salt in a large bowl; set aside. 

In a separate medium bowl whisk together the milk and eggs, then stir in the melted and cooled butter. 

Add the milk mixture to the dry ingredients and whisk together until just moistened and combined. Like pancakes, lumps are okay! 

Spoon the batter between the muffin cups and bake until puffed and firm to the touch, about 10 minutes. (I baked my mini-muffins for 8 minutes.) Let cool for about 5 minutes and then remove cupcakes to a wire rack to cool completely.

Maple Marshmallow Frosting

Ingredients:

1 stick of Butter, room temperature
~1/8 cup Maple Syrup (start with less, add more if you want it sweeter) ~1/8 cup Milk - I guessed because it's hard to measure an 1/8 of a cup
~2 cups Powdered Sugar
~3.5 ounces Marshmallow Creme
Dash of Half & Half

In a large bowl, mix butter, maple syrup, and milk on medium speed till smooth and well blended. Add in powdered sugar, one cup at a time, on low speed till blended. Once blended, raise speed to about medium for a few minutes. Mix in marshmallow creme untill smooth. Add a dash or two of half & half till you reach desired consistency. (Mine turned out a little thinner than other frostings but I really like how it turned out for THESE cupcakes...if you want a thicker frosting, add more powdered sugar)

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I shared this recipe on:

Foodie Friday @ Designs by Gollum
Fun w/ Food Friday @ Paisley Passions
Weekend Wrap Up @ Tatertos & Jello
Sweet for a Saturday @ Sweet As Sugar Cookies
Sundae Scoop @ I <3 Naptime
Made By You Monday @ Skip to My Lou
Tasty Tuesday @ Balancing Beauty and Bedlam

Peanut Butter Cupcakes w/ Peanut Butter Frosting

Because Mark Dean has
a SERIOUS obsession with peanut butter,
the decision was easy...
a double dose of peanut butter.
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I was a little impatient and frosted the cupcakes while they were warm.
Don't do that.

Peanut Butter Cupcakes
Recipe from Allrecipes.com -

For 12 cupcakes
Ingredients:
1 cup Brown Sugar
1/4 cup Shortening
1/2 cup Peanut Butter
1 Egg
3/4 cup Milk
1/2 teaspoon Vanilla
1 1/4 cup All-Purpose Flour
1/2 teaspoon Baking Soda
1 teaspoon Cream of Tartar
Dash or 2 of Salt

Preheat the oven to 350 degrees. Line a cupcake pan with paper liners.

Combine the flour, cream of tartar, baking soda and salt.

In a large bowl, mix brown sugar, shortening and peanut butter until light and fluffy. Beat in the egg then the vanilla. Stir flour mixture into the batter alternately with the milk.

Spoon into the prepared muffin cups.

Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed.

Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

Peanut Butter Frosting

Ingredients:
1 stick of Butter, room temperature
1/2 cup Peanut Butter
1/2 teaspoon Vanilla
~1/8 cup Milk - I guessed because it's hard to measure an 1/8 of a cup
4-5 cups Powdered Sugar
Dash of Half & Half

In a large bowl, mix butter, peanut butter, milk, and vanilla on medium speed till smooth and well blended. Add in powdered sugar, one cup at a time, on low speed till blended. Once blended, raise speed to about medium for a few minutes. Add a dash or two of half & half till you reach desired consistency.


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Sharing this recipe on:
Catch a Glimpse @ A Glimpse Inside
Foodie Friday @ Designs by Gollum
Fun w/ Food Friday @ Paisley Passions
Weekend Wrap Up @ Tatertos & Jello
Sweet for a Saturday @ Sweet As Sugar Cookies
Sundae Scoop @ I <3 Naptime
Made By You Monday @ Skip to my Lou
Tasty Tuesday @ Balancing Beauty and Bedlam

Montemayor Guacamole

A few weeks ago,

I learned how to make guacamole.
And
in these past few weeks,
I've gone nuts.

Guacamole is my newfound favorite!

And since I'm rather a picky eater
and Mark Dean like a more seasoned avocado-style guacamole,
we really enjoy the way I make it.

So,
when you see guacamole on my weekly menu,
this is how we will be enjoying it!
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Montemayor Guacamole

I do apologize that it's not a very pretty picture...it was a random thought while eating it to share it with everyone! :D

Ingredients:
2 Avocados, ripe - duh!
2 dashes of Lemon Juice
A dash of Lime Juice
Garlic Powder
Salt
~2 tablespoons Sour Cream
(I'd add Cilantro but Mark Dean doesn't approve and since he eats more of it than I do, I don't insist)

Scoop avocado pulp out of avocados and smash until desired consistency.
Mark Dean & I really like ours smooth.


Add lemon and lime juice, garlic, and salt.

Fold in sour cream until smooth and creamy.

ENJOY!

Thankful Thursday - 1/19

After a week of classes...
well, it wasn't even a FULL week,
I'm exhausted.

And I am so ready for the weekend.

So, today, I am thankful for...

No class tomorrow!
Being ahead on my Spanish homework!
And a weekend full of baking!!!

This weekend, I will be testing out these {edit} 4 cupcake recipes
To make for my SIL's baby shower next weekend.

1. Cookie Dough Cupcakes
2. Double Shot Mocha Cupcakes
3. Chocolate Malt Cupcakes
4. Snickerdoodle Cupcakes

I will be sure to share my bakings!
Too bad you lovely blog friends of mine aren't here to be my taste-testers!!!
(And if you are near by, please feel free to drop by!)

Banana Cupcakes w/ Nutella Cream Cheese Frosting

Inspired by Sugarbaby's Cupcake Boutique - a small cupcakery in Houston.
Meant to melt Mark Dean's heart.
He is truly my inspiration for my baking.

I knew he would love these.
And he did!

And to meet the demand of request I've had for this recipe,
here it is!!!

ENJOY!
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Banana Cupcakes w/ Nutella Cream Cheese Frosting


For the Banana Cupcakes
(recipe adapted from The Voice of Joyce)

Ingredients:

1 1/2 cups All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
4 large Bananas - mashed
3/4 cup White Sugar
1 Egg
1/3 cup Butter, melted

Preheat oven to 350 degrees. 

Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.

Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.

Bake for 25 to 30 minutes. Muffins will spring back when lightly tapped.

For Nutella Cream Cheese Frosting

(googled for the recipe...and unfortunately, cannot for the life of me find the source, again! but I do not take credit for it)

Ingredients

8 ounces Cream Cheese, softened

1/2 cup Nutella

1/4 cup Shortening

6 cups Powdered Sugar

~1 tablespoon Half & Half

In the bowl of a stand mixer, combine the cream cheese, Nutella, and shortening. Beat on high until smooth. Scrape the sides of the bowl. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add a small amount of half & half (approximately one tablespoon) till you reach desired consistency.

(I actually ran out of powdered sugar at 4 cups and it still turned out YUMMY! And I prolly added about 2 teaspoons of half & half because I wanted a super smooth frosting.)

Red Velvet Cheesecake Cupcakes!

That's kind of a mouthful.
AH!
That pun was totally intended!

Well, I whipped these up yesterday.
My advise.
Don't whip them up.
Take your time and put lots of love into it.
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Red Velvet Cheesecake Cupcakes

For the Red Velvet Layer

Ingredients:
1 1/3 cups All-Purpose Flour
2 tablespoons Cocoa Powder
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 cup Butter - Room Temperature
1 cup Sugar
2 Eggs
2 tablespoons Buttermilk
2 teaspoons Apple Cider Vinegar
1 teaspoon Vanilla
1 tablespoon Red Food Coloring


Preheat oven to 325 degrees.


Mix flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.


Cream butter and sugar together until blended and fluffy. Add eggs, 1 at a time. Beat in buttermilk, vinegar, vanilla, and food coloring.


Mix in flour mixture until combined thoroughly. Remember to scrape the sides and bottom!


In a cupcake pan with paper liners, place about a tablespoon full on red velvet mixture in each cup. You DO NOT want to fill the cup all the way...not even half way because these will rise! 


Bake for 7-8 minutes. They won't look completely done but that's okay because they will go back in the oven with the cheesecake.


Cheesecake Layer


Ingredients:
2 - 8 ounce packages Cream Cheese - Room Temperature
1 - 14 ounce can Sweetened Condensed Milk
2 Eggs
2 teaspoons Vanilla


Beat cream cheese, milk, eggs, and vanilla together until creamy and smooth. 
Remember to scrape the sides and bottom! And mix a little more!


Once red velvet layer is out of the oven, spoon cheesecake mixture into each cupcake until reaching the top of the liner.


Bake 15-18 more minutes at 325 degrees.


Cool completely.


Refrigerate for one hour.
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My tips for this recipe.


Scrape, scrape, scrape!
Obviously, I was too rushed to do this.
So, my cheesecake mix wasn't perfect.
But still good.


Play will cooking times.
Since you aren't cooking either layer very long,
watch what's going on.
That way, you bite into perfection!


These little babies are too good not to try.
And try again.

Enjoy!

Zuppo Toscana

Last week, Kasey made Zuppo Toscana for our first Bestie Night.
And it was yuuuummy!

So, last night, I decided to try out the recipe myself.
It was good.
But could def. use from perfecting.

Upon request, here's the yummy recipe!
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Zuppo Toscana

Ingredients:
1 lb. Italian Sausage (Kasey used HOT sausage - my fav. while I used Mild Sausage - and Mark Dean preferred this)
2 large Potatoes - cut into cubes
1 large Onion - chopped

2 cans Chicken Broth

1 quart Water

2 cloves Garlic - minced
1/2 can Bacon Bits

Salt & Pepper - to taste

2 cups Kale or Swiss Chard - chopped - Kasey & I, both, omitted this
1 Cup Heavy Whipping Cream

In a skillet, cook sausage in a skillet breaking up meat into pieces. Drain. (Kasey left larger chunks and we decided smaller pieces would be better. I did this last night and I liked it much better while Mark Dean preferred chunkier pieces of meat - we never agree on how food should be prepared!)

In a large pot, add  potatoes, onion, chicken broth, water, and garlic on medium-high heat until potatoes are tender.

Add sausage, bacon bits, salt, and pepper. Simmer for 10 minutes.

Turn on low heat. Add kale or swiss chard and whipping cream. Heat through.

Enjoy!

Spinach & Mozzarella Stuffed Chicken & Potatoes

I make this {just about} once a week.
It's super duper yummy.
Which means it's prolly not that healthy.
(But it can be...adjust accordingly if you like healthy. I'll add lil notes that could help with this although I've never tried it so don't blame me if it goes a-rye)

I got this recipe from my SIL, Brittany.
Over time, I've adapted it to suite me and my oven.
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Ingredients:
Small red or golden potoatoes - about 6-7 per person (I like golden the best!)
Chicken breast - 1-2 per person depending on how big they are
Spinach - fresh or baby spinach that comes in those sealed fresh bags by the salads (I've used both...I like working with the baby spinach the best)
Shredded mozzarella
Butter
Ranch seasoning packet (best stuff in the world!)


Slice or quarter potatoes.
Toss into a baking pan/dish with the tall sides. (no shallow pans) (I use a square one for Mark Dean and myself...if I plan to make more than for just us 2, I use a larger rectangle pan)
Spoon butter around the pan.
(This is where I think you could toss the potatoes in EVOO to make it healthier...and this is something I do plan to try one day)
Bake at 375 degrees for 15-20 minutes.

While potatoes are baking, rinse chicken.
Flatten with meat tenderizer mallet. (use the flat side)
Lay out chicken and season to your liking. (I usually use garlic, salt, pepper and a cajun seasoning)
Layer mozzarella, spinach, and more mozzarella (less mozzarella or a healthier cheese, for the healthier version) on top of each piece of chicken.
Fold sides up and secure with a toothpick.

Once the potatoes are done with the pre-cooking, fit chicken pieces in the potatoes.
Add more butter (or EVOO) and sprinkle ranch seasoning packet over the top of all this deliciousness.

Bake at 375 degrees for 45 minutes.

ENJOY!

Featuring this recipe on:

Catch a Glimpse Thursday at A Glimpse Inside
and Foodie Friday at Designs by Gollum

The Making of a Lil Chef

I spent last week perfecting this cheesecake.

And I'm really close.

I have the taste right.
Now, it's on to perfecting the presentation.

Throughout this process and looking back on my previous Yummy Food & Recipe posts, I've realized I lack pictures of my food products.
I think I just get sooo excited to dig into my dish that I forget the picture part of the process.

New goal: Take more pictures of the food I make!

And after such a successful weekend chef-ing it up, I decided to try to "make-up" a recipe.

I'm so excited to try it this week.
And of course, if it's a real success, I will share it.

:)

Now, let's get ready for Thanksgiving!!!
6 days!!!

Peanut Butter Pie

Today seems like a good day to try out a recipe I got from a lil lady by the name of Mary, who is one of the NICEST ladies I've probably ever met in my life. She truly knows the secret to life...just love it and laugh often (or non-stop...my favorite thing about her!).

Mark Dean is off to taking care of a few professional things. So I think I should have one of his favorite things in life ready for him...anything to do with peanut butter.

I thought I'd share the recipe and return with a picture and a critique from Mark Dean.

This is how it went into the refridgerator...semi-pretty.

Peanut Butter Pie
Ingredients:
1/2 cup Creamy Peanut Butter
1/3 cup Sugar
1 - 8 oz. Cream Cheese, softened
1 - 8 oz. Cool Whip, thawed
9 in. Chocolate Crumb Pie Crust
1 cup Hot Fudge Topping, room temperature

In a large bowl, mix peanut butter, sugar, and cream cheese on medium speed untill smooth, scraping sides occasionally.

Fold in 1/2 of the Cool Whip.

Spoon peanut butter mixture into pie crust.

Spread fudge topping on top of this layer.

Top with remaining Cool Whip. Drizzle, if desired, with melted peanut butter and/or fudge topping.

Refrigerate at least 3 hours before serving.

This is how I found it after letting it chill for 3 hours.

Mark Dean's piece...not-so-pretty.

Mark Dean's review:
It tasted familiar. Wonder why?

That's all I got out of him. But the pie was gone this morning so, I'm guessing it was pretty darn good. (Notice: I don't know for sure because I didn't get a piece!)

I post this on:

Quit Eating Out's Saturday Swaps

The Girl Creative's Just Something I Whipped Up

Designs by Gollum's Foodie Friday

Chili When It's Chilly

I figure since I make this sooo often when autumn rolls around, I'd share how I make my awesome cool-weather favorite.

Ingredients:
2 lb Ground Beef
2 cans Tomato Sauce
1/2 can (from the Tomato Sauce) Water
2 tbsp. Chili Powder
2 tbsp. Minced Garlic
1 tbsp. Red Pepper
1 tbsp. Paprika
1 tbsp. Onion Powder
1 tbsp. Salt
1 tbsp. Black Pepper

I, usually, make this in the Crock Pot but it's not necessary. So, I'll include both recipes.

Crock Pot:
Brown ground beef. Drain.

In Crock Pot, add ground beef, tomato sauce, water, and all seasonings. Stir well till seasonings are fully dissolved.

Cook on LOW for 3-4 hours.

Stove Top:
Brown ground beef. Drain.

In deep pot, add ground beef, tomato sauce, water, and all seasonings. Stir well till seasonings are full dissolved.

Cook on medium heat for 30-45 minutes...to wake up the seasonings. :)


You can always add:
Beans
Tomatoes (Not sure if people do this but Mark Dean has requested it before)
Onion (Ditto)
More Water to make it Soupier (This is the way Mark Dean likes chili)
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Now, I'll give you a little background on my eating and cooking habits since you may catch on soon.

I don't eat fruits.
I don't eat vegetables.
I'm an adult.
And I'm a picky eater.
But I love SPICE!

When I post a recipe, I will TRY not to exclude the vegetables that should go in the recipe. But just so you know, they are never in the dishes I dish out.
If it's one I created (like this one), I don't know what to tell ya. :) But I can try to make suggestions.
But if it's one I got somewhere online, in a magazine, or from a family member, I don't alter it.

Recipe: Guinness Roast

Since it's time for a break from my cleaning and I want get something in my stomach sometime BEFORE dinner, I decided to answer a request from a Facebook friend for my Guinness Roast recipe.

Ingredients:
1 Chuck Roast (I usually get about 2-2.5 lb)
6-7 tbsp. Adam's Reserve Steak Rub (available at HEB)
1 bottle Guinness Stout
1-2 lb Baby Red Potatoes - cubed
1 bag Baby Barrots
8 oz Mushrooms - sliced
10+ whole cloves Garlic (I use minced garlic from a shaker and it's just as good)
1 Onion - slided
Salt - to taste

Oven recipe:
Season roast with steak rub. Place meat in a roasting plan and add Guinness, potatoes, carrots, mushrooms and garlic. Top the roast with onions, cover with a lid or foil.
Roast the meat @ 450 degrees for 3 to 4 hours until fork tender.

Crock Pot recipe:
Season roast with steak rub and place in crock pot. Add Guinness and mix in all other ingredients. (I like to make sure there in enough Guinness to cover everything so, I'll sometimes use a second bottle). Cover and let cook for 7 to 8 hours.

(recipe from the HEB cooking booth thing)

Sooooo good. Could it be featured on this week's Menu Monday too?

Quite the Host

I was given the honor of helping plan/host a baby shower for some a family friend yesterday...in 2 weeks. But even with the limited time frame, I had sooo much fun doing it.

And this awesome comment from my facebook made the day even better!
"It was a awesome shower..... You need to do that as a living like a party planner." - Yes, I think that's a fabulous idea.

Here are some pictures of different things I made and put together for it:

And here's you a recipe to add to your collection. It's be the dumbest move you made if you didn't.
My bestie, Kasey, THE MOST FABULOUS matron of honor on the planet, made it for my bridal shower back in August and all the ladies went nuts over it! So, I knew I needed it. And yesterday was my chance to use it! And all the ladies went nuts!

Grape Salad
2 lb Seedless Green Grapes
2 lb Seedless Purple Grapes
8 oz Cream Cheese
8 oz Sour Cream
1 - Small Tub of Cool Whip
1 Cup Powdered Sugar
1 Cup Brown Sugar
1 Cup Pecan Pieces

Wash and dry the grapes.

Mix cream cheese, sour cream, cool whip, and powdered sugar until mixed well and smooth.

Mix cream cheese mixture with grapes. (I recommend using your hands so you don't puncture the grapes.)

Mix brown sugar and pecans.

Layer grape mixture and pecan mixture, top with pecan mixture.