Sunday, September 26, 2010

I Yam What I Yam!

Ok so this blogging thing is tougher than I thought. I never realized how easy I had it when I would just post pictures on Facebook with a lame little caption. I think the reason it has been so hard is because writing has never been my strong suit and I find that I write like speak. And obviously I speak by rambling off mindless topics that jump all over the place with a few bad words thrown in. So from here forward I plan on being a lot more committed to this blog. No more copping out by just posting pictures on Facebook!
Besides not blogging this month I have been stricken with the changing weather sinus crap. Fall is rearing its colorful little head here in the mountains and thanks to this cool/hot weather falls brings, I have had whatever this junk is for going on a week and a half. Through the head pressure and sniffles I had to make a birthday cake and cater food for a bridal shower feeding 20-30 people. Even though I survived, the lack of sleep, late nights and working the 8-5:30 did not help me get better. In fact I have gotten worse and now I have no voice. (I'm sure people will jump for joy at the thought of this.) But this week approaching is my week to recuperate. I have no baking obligations and I can experiment (or not) in the kitchen. I did make a major decision last week that I am jumping off the cupcake bandwagon. At the risk of becoming too cliche or even "so last year" I am swearing off cupcakes for a while. So my Yammy Cakes will be my last cupcake post for a while because I really want to try harder recipes that actually push me a little bit. I am a junkie for trying things that I know I cant do and I think that I have been holding myself back with the baked goods. My dad actually got me an awesome cook book Dinners for Two: Cookbook with Music CD. The CD has classical pieces performed by The San Francisco String Quartet. I am excited to try the recipes and listen to the CD. Before I became a grungy alternative gal I would sit and listen to classical music in my room. Some of my favorites were The Flight of the Bumblebeeby Rimsky-Korsakov and Waltz of The Flowersby Tchaikovsky. I still listen to classical, much to the dismay of my husband who will get onto our vehicle and ask "What the heck are you listening to??" HAHA! I usually just reply "To awesomeness, duh!"
Some of the things I have made recently have actually made me proud. I am impressed that I have become pretty good at cake decorating. I have only made and decorated three cakes and this third one was my best by far. I am also self taught which makes me optimistic for the ones I will do in the future or if I ever got some proper training. I also made some Candied Yam Cupcakes in honor of the new fall season. WOW! I think I ate eight of them. And the bridal shower...I made an impressive menu. Pulled pork sliders, Fruited Chicken Salad, Baked Potato Salad, Tomato Bruchetta, Veggie Pizza, Cinnamon Sugar Tortilla Chips with an apple berry salsa, Vanilla Berry Trifle, Strawberry orange cake with homemade cream cheese icing, cake balls. I think there is more...I just cant remember. I was unable to photograph any of this deliciousness thanks to my crappy Kodak camera that decided to break. Now I am in the market for a new one, any suggestions? I need an upgrade. Alright I think I have written enough and at the risk of rambling any further.....its picture time!

The beginning of some awesome cupcakes

Candied Yam Cupcakes with Marshmallow Buttercream and Candied Pecans

Yummy Yammy Cakes!

Candied Yam Cupcakes with Marshmallow Buttercream and Candied Pecans
1 cup coarsely chopped pecans
3 teaspoons sugar
1 tablespoon butter
1/8 teaspoon cinnamon

1 cup sugar
1 cup brown sugar
1 cup butter, softened
4 large eggs
1 (16-oz.) can yams
2/3 cup orange juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

1. Place pecans, sugar, butter and cinnamon (First four ingredients)in a pan over medium heat. Stir constantly until pecans are toasty and sugar has carmelized

2. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.

3. Whisk together mashed yams, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans (leave some for garnishing). Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.

4. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with marshmallow Frosting. Garnish, if desired.

Marshmallow Buttercream

1 cup butter, softened
1 7-ounce jar Marshmallow Fluff
1 cup powdered sugar
1 teaspoon vanilla extract

In a large bowl, combine butter and Marshmallow Fluff. Beat until smooth and creamy. Reduce speed and slowly add powdered sugar and vanilla extract. Beat the mixture until soft and fluffy.

Happy Birthday to James!

I free handed the UK...not bad! My paw prints suck though

Listening To:

Never There -Cake
Creep-Stone Temple Pilots
If You Could Only See-Tonic
Black Hole Sun-Soundgarden
In Bloom-Nirvana


  1. Hi Alexandria- your cupcakes and UK cake are gorgeous! Keep up the sweet work:)

  2. thank you for stopping by Lora! I am still a novice so I am glad you liked them :)