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Pasta tossed in Creamy Mushroom sauce, topped with satueed chicken, mushroom, and green onion.
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Homemade Sweet and Sour Chicken with Steamed Rice
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Recipe Requests

I finally got my ask box to work. Any requests or ideas that you would like to see just pop them in here. 

-Samantha :D


3 months ago // 5 notes
How To Make Caramel You know when you want to make a cheesecake with a classic caramel glaze? Or a batch of caramel dipped apples and you actually don’t have any caramel in your pantry? Don’t you just hate that? No? No one? Well. I do. So I went on a mission to find how to make caramel and go figure came across this. Thank you Google.  Ingredients 1 can Condensed Milk  Crock pot or Deep pot.  Directions Fill pot or crock pot with water until full. Remove paper from can.  Crock pot : Boil can for 7-8 hours.  Pot: Boil can for 3-4 hours.  Make sure water does not evaporate to the bottom. Be sure to fill it every now and then to keep the water level high. Can must always be fully immersed.  After the allotted time, remove can with tongs and allow to cool.  Open.  Caramel.  I know. I know.  - Sam
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Carrot Cake Waffles Thank you to the awesome Julie aka the Waffle Wrangler at willowbirdbaking.com for this delicious recipe. Carrot Cake and Waffles create one super delicious dessert or breakfast if youre me. Waffle Ingredients:2 cups all-purpose flour1/2 teaspoon salt2 tablespoons sugar1 1/2 teaspoons baking soda1 teaspoon cinnamon1 teaspoon nutmeg1 teaspoon allspice1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk2 eggs, separated4 tablespoons (1/2 stick) butter1/2 teaspoon vanilla extract1 cup raisins1 cup walnuts, chopped1 1/2 cup finely grated carrotsCooking spray for waffle ironMaple Nut Cream Cheese Spread Ingredients:8 ounces cream cheese, softened3-4 tablespoons maple syrup1/8 cup chopped walnutsDirections:1. Bloom the spices in butter**: Heat 4 tablespoons butter in skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes. 2. Combine the flour, salt, sugar, baking soda. 3. Mix together the buttermilk (or buttermilk substitute) and the egg yolks. Stir in the spiced butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients. 4. Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter. Add carrots, walnuts, and raisins. Stir gently to combine.5. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed. 6. To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with a schmear of Maple Cream Cheese spread (which will get lovely and melty), or keep them warm for a few minutes in a low oven. Carrot Cake Waffles - www.willowbirdbaking.com
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Carrot Cake I had this job that had the best carrot cake and instead of working and acting like I cared about my job, I ate carrot cake. Then I found this recipe so I quit my job. No I’m joking, but I totally would quit my job for a slice of this cake.  Ingredients 2 cups all purpose flour 1 1/2 cups sugar 1/4 cups brown sugar 1  1/2 teaspoons  baking soda 1 teaspoons baking powder 1 teaspoon salt 4 teaspoons cinnamon 1/4 teaspoons nutmeg 1/8 teaspoons ground cloves  1/4 teaspoond ground ginger 2 cups finely gratedd carrots, packed 1 cups coconut flakes, sweetened 1 can 8 oz  Crushed Pineapple, drained        (reserve 1 teaspoon of drained Pineapple juice) 1 1/2 cups walnuts or pecans, chopped small pieces 1 cups vegetable oil 2 teaspoons vanilla extract 1 teaspoon finely grated orange zest 3  eggs, extra large PAM Directions Preheat oven to 350 degrees. Prepare two 9 inch cake pans by spraying with vegetable non-stick spray and lining with a parchment paper round on the bottom then spray the top of the parchment or spray a 9 X 13 baking pan with PAM. In a large bowl whisk well yoyr flour, sugar, brown sugar, baking powder and soda, salt, and all ya spices. Peel then grate about 5-6 medium carrotsYou should have approximately 2 cups packed. Grate carrots finely to no more than 1/4 inch pieces. It is important that you peel the carrots before grating.  You don’t want the tough skins in your cake because like…ew.  TIP: Soaking carrots in water the night before will make the carrots softer and easier to mix.  In a medium bow carrota, grated fresh oranges, drained pineapples coconut flakes, your choices of nuts and mix well. To this mixture add the vegetable oil, vanilla extract, and eggs one at a time mixing in well then add the reserved pineapple juice and mix well.   Slowly add the wet ingredients to the dry ingredients and mix with a hand mixer. Do not over mix. Mix until ingredients are incorporated.. Pour divided into prepared (as above) 9 inch cake pans, or 9 X 13 pan or a 9 X 13 baking sheet sprayed with Pam but no parchment paper needed. Bake at 350 for 35-40 minutes for 9 inch layer cakes and 45-50 mins for 9 X 13 in the center of the oven. Half way through cooking rotate the pans for even cooking.  A toothpick will come out clean when the cake is done!  Allow to cool completely in pan for 1-2 hours before removing to ice with a cream cheese icing. That parts up to you.  Just joking, I’ll post one soon.  Bon Uhhhppetit! 
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Chicken Mushroom Spinach Penne
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Baked Chilli Cheese Fries
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