Category Archives: Cooking

You call this a recipe? (LOL for the Day)


  • 2 cups water
  • 2 tablespoons butter
  • 3 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons water

So, the above ^ is a recipe from Or, it’s really just the ingredients. It is a CARAMEL recipe. Last time I checked, water was not one of the prime ingredients in major caramel retailers’ products.

Yeah… Wow. I sure look obsessive. Eeek! Please forgive my harshness. I’m a little intense…



My cooking disaster (*scream heard in the distance*)


From the book Joy of Cooking I made a “Chocolate Cream Pie.” So many, many things went wrong. You should know that I am LEARNING to cook. So I didn’t broil anything like the recipe said to for the milk. Speaking of, I used skim, not full-fat like I probably should have. It did not specify one, in my defense, however.

So the consistency is that of a soup, with random chunks of pudding-like stuff. It’s kind of frightening — the  chunks. You, like, stick your spoon in, and it feels like there’s a baby chipmunk in there. Your head is like, ‘Awwww…. How’d that little guy get in there?’ But then, you feel angry for your sympathy, because it’s really your fault.
The crust browned nicely.

Yum! Pasta Casserole! (an experiment I made)


  • 1 lb. of penne pasta
  • 1 jar of marinara sauce (in flavor of your choice)
  • 1/2 c. green beans (cut into pieces under 1″ long)
  • 1/2 c. steamed carrots (cut into cubes under 1/2″)
  • 1/2 c. mozzarella cheese (shredded)


  1. Pre-heat oven to 400 degrees F.
  2. Cook pasta by directions on box; strain.
  3. On the bottom of a 9×9 ban, spread half of penne pasta.
  4. On top of pasta, spread half of the jar of marinara.
  5. Mix together vegetables and spread all on top of the marinara sauce.
  6. Over the vegetables, spread the rest of the penne evenly.
  7. And follow with the rest of the sauce.
  8. Evenly spread the shredded mozzarella over the marinara sauce.
  9. Bake for ten minutes or until cheese is fully melted and golden brown in color.
  10. Let cool for five minutes; serves nine.

Oh, what sugary cookies you have!

I absolutely love this recipe I just got off of (That website is brilliant.)

But I don’t like cooking with eggs, so instead of one egg, I’ll use this: 1-1/2 T. water + 1-1/2 T. vegetable oil + 1/2 t. baking powder. It binds, bakes, and works just the same as a traditional egg in a recipe, maybe better.

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Sugar Cookies

Sugar Cookies


2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract



  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.