Stuffed Avocados Recipe!


Photo is from my Instagram –

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. πŸ™‚ 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)


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)Β In a medium bowl, add & mix the croutons, tomato, spinach, mayonnaise, salt and pepper. Fill each avocado half with ΒΌ 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 ^_^

Late Night Creation ^_^



Hello all!

I was craving something sweet (but not overly sweet) tonight while I was studying, and came up with this creation.

It’s chiffon cake with light icing (cream cheese & dessert topping mixed). I tried to be creative with the design on the sides. Then I put raspberry filling in middle portion of the cake on the top and placed strawberries on top of that. After that, I put kiwi slices on the outer part of the strawberries.

Hope ya’ll enjoy the picture!

~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. πŸ˜›

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!


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

~Sherr Bear

Vegan Pumpkin Cupcakes!


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! πŸ˜€

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. πŸ˜› 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!