Mango Monday: Mango Chiffon Cake

It has returned! Mango Monday has returned! My weekly mango posts disappeared for a while when I went on vacation, but I promise that it's back and here to stay.

I mentioned on the last Mango Monday that I had been testing out different cake and frosting recipes, in preparation for a wedding party. During my search, I came across this Mango Chiffon Cake! It used pureed manila mangoes (my fave!) to flavor a light and airy chiffon cake. Ultimately, I used a different one for the wedding, but I still wanted to try it out, if only just to have it in my dessert rotation. It's a simple cake that's perfect for brunch, with coffee or tea, or if you're having some friends over for lunch, a not-too-heavy way to end a mid-day meal.

Disneyland: Dessert at Hungry Bear Restaurant

In the last couple of years, the Disneyland Railroad has become a very important part of our Disney vacations. Ever since Jon developed a love for trains, this classic attraction shot all the way up to the Top 5 on our Must Ride List. I always hear the excited "Oh! Oh! Oooh!" when we enter the park, and the desperate "One more, pleeeeease!" before we leave the park. The numerous voyages on this "1.2-mile scenic tour aboard an authentic steam-powered train" is what finally led us to Hungry Bear Restaurant. The tour passes right through Splash Mountain, then continues behind Hungry Bear, offering extensive views of Critter Country and the Rivers of America.

Admittedly, we don't spend a lot of time in this portion of the park (which can be found on the far edges of a Disneyland map), and we were content with the passing views from the train. But, after catching glimpses of Hungry Bear's riverside tables over and over again, my curiosity just kept building. I would say, over and over again, "Hey, we should check that place out next time!" Finally, "next time" has arrived.

Chocolate Chip Buttermilk Banana Cupcakes

Chocolate Chip. Buttermilk. Banana. Cupcakes.

Want a rich, homemade cupcake? Mom's banana bread? How about your grandmother's chocolate chip cookies, in case you're craving the whole From-My-Childhood Package? These are some good old-fashioned comfort cupcakes, with classic flavors rolled into one yummy dessert. And as if there wasn't enough nostalgia in each bite already, thick cream cheese frosting is spread right on top for a more rustic look.

I came up with these cupcakes with my nephew Jon, who actually doesn't like bananas. (He cringes if he so much as smells them near him.) Desserts are a great way to lightly veil "unappetizing" fruits and vegetables, like carrot and even zucchini! By involving Jon in the actual baking, it only heightened the appeal (and the anticipation!)

Mango Monday: Whipped Mango Buttercream

One of my best and longtime friends is getting married in a couple of weeks! (Trust me, it'll be all over my Instagram and Twitter soon enough.) For loved ones that can't make it to the actual wedding, he and his soon-to-be-husband are having an intimate and casual reception...and they asked me to make their iconic "slicing" cake, as well as the guests' cupcakes.

First, I squealed, gave them both bear hugs, and then squealed some more. This wasn't just a regular ol' task, so I am beyond grateful to be a part of such an important and amazing occasion in their lives! Then, the panic set in. I've made cakes for birthdays, cakes for baby showers...but never wedding cakes. I knew that some careful planning lied ahead. So, for the last month, I've been narrowing down lists of cake flavors, frostings, and potential decorations. (The generous grooms gave me complete creative control!)

Chocolate Chip Cookie & Ice Cream Cake (Happy Birthday, Jacquelyn!)

While everyone was busy getting ready for their Memorial Day barbeques and graduation parties, I was busy also figuring out what kind of birthday cake to make. Jacquelyn celebrated her 3rd birthday on the 24th! This little lady has already appeared a few times on the blog...getting ice cream-wasted at Disneyland, proving her status as a farmers market veteran, and even serving as the inspiration for my Strawberry-Kiwi Shortcakes...I thought that it was only right that she had something special to dig into for her big day!

Last year, her Lemon-Raspberry Cake was inspired by the beautiful, pink hydrangeas starting to bloom in the garden. (SO HANDY, those Buster Posey cups are...) I was definitely motivated to top last year's creation, so there were two things taken into consideration: Jacquelyn's love for ice cream and Jacquelyn's love for chocolate. My sister was the one who suggested that I make an ice cream cake. The only thing was...I'd never made an ice cream cake before. But I'm never one to shy away from a challenge or experiment!

Chocolate Cupcakes with Italian Meringue Buttercream

I've been on a desserts streak lately, and my sweet tooth has been out of control. Pies, chocolate bars, ice cream, macarons...And I already made cupcakes earlier this week...

It was raining yesterday, complete with blah-gray skies, and I had an open schedule with free time to do a whole lotta nothing. But you know what fixes rainy-blah-days like this? Baking.

To really make a day out of it, I also decided to clean out my pantry. I figured it was time for me to clean out what was lurking in baskets and tupperwares...half-full bags of chocolate chips, past-their-prime canisters of baking powder and cornstarch, barely used 2-lb bags of powdered sugar...I guess I've been buying some, using a little, stashing it away, and forgetting about it. Then, I'd buy a new bag. And, apparently, this happens a lot...

So, in order to reduce my pantry clutter, to cure my ugly-weather blues, and to sooth my aching sweet tooth, I baked my favorite Chocolate Cupcakes and whipped up Italian Meringue Buttercream in two flavors, peanut butter and Mexican chocolate!

Carrot Cupcakes with Cream Cheese Frosting

My sister Jessica came over for St. Patrick's Day weekend, and I was so excited because it's been a looong time since we last had a Lazy Sunday. We did a little shopping, with my sister picking up a few things to decorate her new apartment and me getting a few World Market goodies for my blog. (I get so excited shopping for plates and glasses...That's totally normal, right?...)

Afterwards, we headed over to Nugget Market for beer, pizza, and ice cream. (Guinness, of course!) My sister also asked if we could pick up supplies for baking cupcakes, so that she could bring some to work the next day. Apparently, she'd been talking up my dessert-making skills to her boss and promised to bring my (semi-)famous carrot cake. (Thanks, Sis. No pressure.)

Carrot cake is such a classic, age-old dessert, and so many chefs/bakers have their own variations. Many of those recipes get passed down from grandmothers/mothers/etc.. This is the version that I love to make! Plus, it's been made into cupcakes for easier coworker-distribution. ;)