feasting with friends

Shout-Out Sunday…Spuds, Carnitas, Steak Sandwiches & A Bonus Sweet!

I continue to be inspired by all of the yummy recipes I see posted by fellow bloggers. I’ve had thoughts ranging from “Wow, you can do that?”, to “Oh my gosh, why didn’t I think of that?”.  Some days, my dinner plans are abruptly changed when I gaze upon a delicious dish taunting me via the computer screen. We’ve eaten really well lately, as you’ll witness below. I also used pieces of one of my recent posts to create a munchkin treat. The carrot cake cheesecake I make has a frosted top of a light cream cheese buttercream spiked with a dab of pineapple juice. Glenn loves that frosting…so I made these mini cupcakes as one of two desserts at a recent dinner party. The recipe is at the bottom of the post.

vanilla fairy cake with pineapple cream cheese frostingOn to the “shout-outs”…

Just last week, Judi from Cooking with Aunt Juju posted a recipe for the most delicious sounding smashed potatoes at Fiesta Friday. The recipe, Smashed Red Skin Potatoes with Bacon Salt, really intrigued me. Bacon Salt?? Hmm, that required more reading! I could make bacon salt? Didn’t know that! Let’s just say I will always have bacon salt in my frig now! The potatoes were perfect. Absolutely delicious… I will make these again and again! A huge thank you to Judi for sharing the recipe 🙂

smashed red skin potatoes with bacon saltShari at Cook Az I Do, shared her recipe for Spicy Pork Carnitas at Fiesta Friday #9. I couldn’t resist…I had to make them. And I don’t think I was alone in the “need to try” category, as they were chosen as one of the featured posts of the week. They were a “hit” in our household to say the least. In the depths of the freezer I already had a pork shoulder begging to be prepared. Spices, tortillas, salsa and toppings made them complete. We used the carnitas to make fabulous Pork Carnitas Tacos, and it is such a simple dish to switch up according to your own likes or dislikes. In fact, everyone in the house had a slightly different taco. Major thanks to Shari!

pork carnita tacosAnd then there were Steak Sandwiches that Tracy from Scratch It tempted me with. These also were also a Fiesta Friday submission. I changed mine up based on what the refrigerator offered, and these too were a whooping success. Let’s just say it was a man pleasing meal all around! Mine used leftover rib-eye steak, caramelized onion, sauteed mushrooms and muenster cheese all sandwiched in a warm Portugese roll. YUM! Tracy has forever changed my view of leftover steak…thank you!

steak sandwich

And now…back to those little cupcakes, or Fairy Cakes, as our friends in the UK refer to them. I may just adopt that name for these miniature cakes myself…I just love the name… Fairy Cakes… Yep – Fairy Cakes it is!

vanilla fairy cake with pineapple cream cheese frosting

Vanilla Fairy Cakes & Pineapple Cream Cheese Buttercream

  • Servings: 2 dozen Mini Fairy Cakes
  • Difficulty: easy
  • Print

Note: I cut the recipe you see below in half to yield the 2 dozen mini fairy cakes. The full recipe will yield 48 mini cakes, or 2- 9″ rounds.

vanilla fairy cake with pineapple cream cheese frostingp

For the cake:
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla
3/4 cup milk

For the frosting:
4 ounces cream cheese, room temperature
2 Tablespoons unsalted butter, room temperature
3½ cups powdered sugar
1 teaspoon vanilla
2 Tablespoons pineapple juice
dash of salt

Directions for Cake:
Preheat oven to 350°F. Line mini fairy cake tins with paper liners.

In bowl, combine flour, baking powder, and salt with a wire whisk.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then vanilla; mix until well combined. Add flour alternately with milk, in 3 additions each. At end of addition batter should be smooth. Fill fairy cake liners 2/3 of capacity.

Bake for 15-20 minutes, or until toothpick inserted is clean. Cool 5 minutes in pan on wire rack, then remove fairy cakes from pan and cool completely on a rack before frosting.

Directions for Frosting:

In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar, vanilla, pineapple juice and a dash of salt.  Beat until smooth and of spreading consistency. [If frosting is too thick, add more pineapple juice ½ teaspoon at a time. If too thin, add more powdered sugar ¼ cup at a time.]

Frost the fairy cakes, decorate as desired and enjoy!

vanilla fairy cake with pineapple cream cheese frostingp

Cake recipe from here.


  1. What a fun surprise to see you mentioned my carnitas post in your post, Nancy! Thank you so much! It makes me really happy that you tried them, and that your family enjoyed them as well. I was so grateful to find this recipe, and am glad I could pass it along. I apologize for taking so long to get back to you. I was out of town for a wedding and got very behind in responding to e-mails. Please know how much I appreciate your comments. I also absolutely love your fairy cakes! They are so pretty, and I’m sure taste wonderful. I love how you frosted and decorated them with the little purple flower on top. They would be perfect for an Easter celebration or Mother’s Day. I hope you and your family have a wonderful Easter this weekend!

    • Your welcome Shari! They were truly delicious – when someone in this house actually wants the leftovers, I know we’ve got a winning recipe! Both hubby and son made sure nothing got tossed with this one! No worries and no apologies necessary, we’ve all got “stuff” outside of blogging. 🙂 Wishing you & your family a Happy Easter as well!

  2. I do like this weekly feature, Nancy. Not only do we get some delicious recipes to enjoy but they come with new blogs to explore. Today’s post, with it’s 2 meat dishes, is right up my alley. Pulled pork carnitas and steak sandwiches are 2 dishes definitely worth trying. I don’t trust myself to make the fairy cakes but I wouldn’t refuse them if you sent a few my way. 🙂

    • So sweet of you to say John! I really enjoy the shout out posts as I love to share all the great things I’m finding out there. And lately, there have been a lot of great things!

      If the fairy cakes had wings they would be at your back door right now 😉

  3. deliciouslynell

    Delicious, delicious, delicious! Your icing looks so delicate and perfect! And I know what you mean, I often find so much inspiration from browsing other blogs. 🙂

    • Yes we have! I’ve enjoyed every minute of it too 🙂
      And thanks, the fairy cakes were yummy and brought a little spring brightness to the table.

    • Thank you! I’m not much of a “decorator” of cakes, as I just don’t have the patience required. But I was pleased with the spring like appearance and the flavors.

  4. Wow Nancy! Your fairy cakes look so beautiful! I love the way the frosting looks! And pineapple cream cheese buttercream…drooling over here!! 🙂

  5. What a beautiful post Nancy – you included your whole dinner! Thanks so much for the “shout out” on my smashed potatoes and I am glad you enjoyed them. Now those cupcakes come to life on the screen and I wish I had one right now. Fairy cakes works for me and I like your “grass” liners 🙂

    • Thanks…and your welcome! We loved the potatoes. I actually used a smidgen of the bacon salt in egg salad today…umm…yum!
      I had fun decorating the fairy cakes so they appropriately “fit” the paper liners. They just sang out Spring to me 🙂

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