Tag Archives: cupcakes

Spring Break: Orlando/Cocoa Beach – Sunday & Monday morning

On Sunday we went out for brunch at First Watch.

brunch is great!

I had the Parma Hash which they describe as: “Two eggs* any style atop a hash of fresh, seasoned potatoes, Italian sausage, house-roasted Crimini mushrooms, onions and tomatoes with melted Parmesan, mozzarella and fresh herbs.”

As you can tell from the description, it was amazing. It came with an English muffin, but I chose to substitute a fresh lemon poppyseed muffin for $.90 more.

with a cuppa fruit

so cheesy!

After that we went to Cocoa Beach. It was packed, as some spring breaks are occurring at the moment. However, it was really windy and cold. We stayed for over an hour and then went around town a bit before heading back. And of course from my picture you can’t tell it was crowded, you’ll just have to believe me!!

Cocoa beach

The other place we visited in Cocoa Beach was Ron Jon’s surf shop, which if you’ve driven on a highway in northern/central Florida, you’ve probably seen a sign for.

ron jons

RON JON

Apparently they’re open 24 hours. Seems like that would be a big draw in a place where a lot of things seem to close around 5. We ended up going to Downtown Disney to look around and have dinner. We chose Wolfgang Puck Express based on their menu, which included creme brulee and pizza.

I had the 4 cheese & pesto pizza.

pizza

And of course creme brulee. It was very filling.

so big!

The next morning, we went to breakfast/brunch before it was time for me to drive back home. We went to Toojay’s.

Toojay's

I had the Meat Lover’s Skillet, which included sausage, bacon, onions, green peppers, tomato, eggs (obviously), and cheese. It also came with toast and we ordered a grilled blueberry muffin to split.

eggs and such

toasty

muffiny

The muffin was so good. We stopped by Sweet by Holly next door as well, for their Monday special (mini cupcakes for $1 each)

I got a lemon mini and a white chocolate raspberry. I could eat about 50 of those raspberry cupcakes and probably still not get enough; it was amazing. The lemon one was okay.

sweeeeeet

so cute

perf

Post & photos by: Melissa

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Hummingbird cupcakes with zesty lemon cream cheese frosting

Hello!

Long time no see. Recently I purchased the Food Network cupcake app and I thought I would share my experience with one of the recipes. (All credit to Food Network!)

I decided to make the Hummingbird cupcakes because I already had many of the ingredients, including pineapple and bananas. So let’s get into it! One note: I made a half batch of frosting because I don’t like to over-frost, and I left about 4 cupcakes unfrosted for those who like it a little less sweet. Also, as a note, I used a KitchenAid Mixer for mixing (courtesy of my mother.)

Serves: 24

Ingredients for cupcake:

2.5 cups chopped ripe bananas
1 cup chopped pecans
1/2 cup finely chopped fresh pineapple
2.75 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
 1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3 large, room-temperature eggs
1.75 cups granulated sugar
3/4 cup vegetable oil

Ingredients for frosting: (this is the half batch I made, double for a “full batch” or lots of frosting)

 1, 8-oz package of cream cheese (room temperature)
.75 stick (3 oz) of unsalted butter (room temperature)
1/2 tablespoon of finely grated lemon zest
1 teaspoon vanilla extract (I used the full teaspoon though I was making a half batch)
1 cup confectioner’s sugar

Recipe:

1. Preheat oven to 350 degrees Fahrenheit.

2. Line your cupcake tins.

3.  Chop bananas, pecans, and pineapple, and combine in bowl.

thin slices

4. Add 1/2 cup flour to bowl with fruit and nuts.

5. In another bowl, combine the remaining 2.25 cups flour, baking soda, cinnamon, ginger, nutmeg and salt.

6. In another bowl, beat the eggs and sugar with an electric mixer until it thickens (about 5 minutes).


7. While beating, gradually add the oil and scatter the dry ingredients from above over the top.

8. Next, fold in the banana/nut mixture.

9. Fill muffin cups.

10. Bake! I baked for 25 minutes, though you may need to adjust your time depending on your oven.

11. Enjoy! Wait for these to cool before frosting.

Recipe for frosting:

1. Add cream cheese and butter (both softened) to large bowl and combine with mixer until smooth.

2. Gradually beat in lemon zest and vanilla.

3. Add confectioner’s sugar to mixture and beat until smooth (again).

4. Refrigerate mix about 20 minutes, or until set.

5. To finish cupcakes, ice as desired.

6. At last! Enjoy!

photos by: Melissa
post by: Melissa


Just Getting Started

Hello everyone!

I have been cooking/baking (if you want to be specific) since I was about six years old. This is despite the fact that I may have done little of the actual work and been supported heavily by my mom. The first thing I ever remember baking is cupcakes, perhaps fostering my love of all things sweet and delicious. We then decorated the cupcakes as various bugs and insects, with licorice and M&Ms, to impress the kids in my class.

Since then I’ve become a bit more self reliant, but I always find cooking is more fun when done with someone else. I always prefer being able to speak with others and ask for opinions when making something new, though it can be more rewarding to make something entirely by yourself.

In August I will graduate from college, which makes this the perfect time to compile several recipes for the future. No matter what happens. The name of my blog “couple cooking” refers to myself and my boyfriend. He has taught me to enjoy so many  foods that I would never have even looked at before. He has agreed (and we’ll see how this goes because he’s super busy most of the time) to take pictures if I will cook the food.

Stay tuned.

P.S. I’m thinking about doing Meatless Monday and Thrifty Thursday… but any other ideas? I already have some specific recipes in mind.