Easy Texas-size Baked Potato!

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I recently came across these “Texas-size Baked Potatoes,” so I decided to blog about this awesome baked potato I made/ate after work last night. Baked potato is actually not too difficult, but honestly, I didn’t bake mine. I actually steamed it… sorta.

First, I washed my potato and then I poked some holes with my silver fork and let it sit in water for 5-10 minutes so that my potato would be moist. Then I placed the potato in a ceramic plate that curves upward slightly like a bowl and added a bit of water in the plate, put the potato on the plate & put saran wrapped the plate & put it in the microwave for 5 minutes. After that, I took the potato out to check if a chopstick or fork could be pressed into the potato (This will tell me if the potato is soft enough or not). If not, put it back in the microwave & add 2-3 more minutes until it’s cooked right.

When the potato is cooked, cut the potato open and insert your toppings of your choice for your baked potato. You can add green onions, bacon bits, cheese, sour cream, butter, … pretty much whatever you want, and that’s it! I added green onions, mozzarella cheese, and bacon bits in mine since that was what I had at the house.

I hope ya’ll enjoyed my version of an easy baked potato. Haha. I just thought these potatoes were huge & thought I’d share it with everyone. Pretty crazy big, right? 🙂

Take care, everyone!

~Sherr Bear ^_^

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Onigiri with Omusubiyama & Seaweed

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Photo was from my instagram (username is wushuqt): http://instagram.com/p/j0fw4oF-9H/

Hello everyone!

Long time no post. 🙂 Today I’m going to tell you guys how I made this Onigiri, which is Japanese for rice ball(s).

All you’ll need is a rice cooker, rice, some omusubiyama seasoning (I got the veggie kind from a local Japanese market), seaweed (optional), water, and vinegar for sushi (optional).

1) First, cook the rice.

2) Add the omusubiya seasoning to the rice using the measurements in the packaging.

3) Add vinegar to rice (if you want to).

4) Making sure your hands are clean first, dampen your hands with water to make sure the rice doesn’t stick to your hands.

5) Get some rice with your hands, and mold into a triangular shape.

6) Use water to dampen the seaweed and add it to the rice ball (optional).

Tada! Easy peasy!!!

Hope you guys enjoy my blog!

~Sherr Bear ^_^

Stuffed Avocados Recipe!

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Photo is from my Instagram – http://instagram.com/p/io3VlOF-zU/

Hello! Long time no see! 1st off, I hope everyone had a wonderful New Years! 2nd, I will be posting about this yummy appetizer I made recently. Hope ya’ll enjoy it!

I had posted this picture on my Instagram on some stuffed avocados I made on New Years, and many of my friends had inquired about it, so I thought I’d tell you guys the recipe. 🙂 This original recipe was from a picture I saw on Pinterest (which you can view here), but I took it & altered it a bit to my liking (due to lack of materials & wanting something with no meat).

This is the revised recipe for the Stuffed Avocados (veggie version):

Time: 20-25 min. Serves: 2-3 people

Materials needed: 3 small avocados, 1/3 cup of baby spinach, 2 roma tomatoes, 1 tsp lemon juice, 2 tbsp mayonnaise, 1/2 tsp pepper, 1/2 tsp salt, 1 & 1/2 cup bread croutons (seasoned)

Directions:

1) Preheat oven to 400 degrees F. Halve the avocados and pit. Brush with the lemon juice. Place on a parchment lined baking sheet. Set aside.

2) In a medium bowl, add & mix the croutons, tomato, spinach, mayonnaise, salt and pepper. Fill each avocado half with ¼ of the bread mixture, packing lightly.

3) For the croutons to have a softer texture, let it sit in the mixture for a little bit til it becomes soggy (optional).

4) Bake for 10-13 minutes, or until the bread stuffing begins to brown. Remove and serve immediately.

Thanks for viewing my blog!

~Sherr Bear ^_^

Sweet Tooth Inspired Cake!

Since I finished my exam yesterday, I thought I’d make another posting about a cake that I had made before. Remember when I made a posting about my Chocolate Lovers Cake previously (to see the post, look back at previous posts)? Well, this cake was a Sweet Tooth Inspired Cake.

I made this last November out of a whim because I was feeling creative. I really enjoy designing cakes. Don’t get me wrong, I love baking too, but I like designing a bit more. For this cake, I worked together with my mom with. I designed it, and we both made it because fondant is more my specialty. Haha. 😛

So for this cake, it was a vanilla cake with vanilla fondant on over it, buttercream seashell designs on side of the bottom around the cake & on top, strawberry wafer cookies on the side, and cherries on top. Pretty simple, but cute at the same time. Hope ya’ll enjoy the finished picture!

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Hopefully, I’ll get to bake/design more during winter break. 🙂 Thanks for viewing my page!

~Sherr Bear

Vegan Pumpkin Cupcakes!

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Happy Sunday, People! Oh, and Happy 1st Day of Fall!!!

Sorry I’ve been away again. School & work has been keeping me busy.

Yesterday was a gloomy/rainy day. We had a flash flood in our area, so I stayed home and did homework, but I had a craving for pumpkin, so I decided to make pumpkin cupcakes! 😀

I had found a cute video of a little boy on Youtube who was helping his mom make Vegan Pumpkin Cupcakes, and I decided to try the recipe since I’ve never made vegan cupcakes before.

Here is the recipe:

1) Preheat oven to 350 degrees F.

2) Put 2 cups of canned pumpkin in a mixing bowl.

3) Add 2/3 cup of vegetable oil.

4) Add 1/2 cup of soy milk.

5) Add 2 tsp of vanilla extract.

6) Mix the wet ingredients in mixing bowl.

7) Then, add 1/2 tsp of salt to the mixing bowl.

8) Add 1 tsp of cinnamon.

9) Add 2 cups of brown sugar.

10) Mix in the dry ingredients.

11) Add 1 tsp of baking soda.

12) Add 2 & 1/2 cups of flour.

13) Mix the ingredients in the bowl again.

14) Add 1 cup of chocolate chips.

15) Mix it one more time.

16) Line cupcake/muffin tin with paper cupcake holders.

17) Fill each cupcake holder about 2/3 full.

18) Put the cupcakes in the oven & bake for 22 minutes.

Here is my take on the end results: I didn’t have cinnamon in powder form, so I used cinnamon extract. I also didn’t have regular chocolate chips, so I used mini ones. Overall, the cupcakes felt like a muffin… more thick. The vegetable oil used in the recipe seem to seep through the paper cupcake holders. I liked the idea of chocolate chips in the cupcakes because it wasn’t overly sweet, but I’d suggest not using mini chocolate chips like me because then you had loads of chocolate chips in some of the cupcakes more than others. Haha. 😛 These were nice & just in time for the fall, cool weather. I wanted to decorate the cupcakes (since that’s my specialty), but I felt if icing & decor were added, it would’ve made the cupcakes overly sweet.

Hope ya’ll enjoy my feedback on this recipe. Maybe ya’ll can take it & tweek it to your taste. I’m going to attach my instagram pic of how the cupcakes turned out.

Here is the link to the original video on how to make it:

Thanks for visiting my page!