Couple of recipes for you today on Kylee’s Cooking Corner. (I was going to be clever and use the letter of my first name for “Cooking” and “Corner” but then I quickly realized that those three letters aren’t the best when used together.)
First, I call it, “A carrot recipe that you can actually enjoy”
About 10 carrots
2-4 TBSP of butter
2-4 TBSP of brown sugar
Note: I hate carrots, as I’m not a bunny. Therefore, eating them is a challenge. (I only like them covered in ranch dip.)
So… I sliced up about 10 carrots (on “the bias” – see picture I stole from the internet below.) Cut them as thick or as thin as you’d like. (I cute mine thinner.)
Boil some water and use your handy-dandy drop-in steamer basket to steam them for maybe 5 minutes. (To the desired crunchiness. I hate mushy carrots.)
While they’re cooking, melt a couple of tablespoons of butter (I always use unsalted, but whatever you have works. Just don’t use margarine because you really shouldn’t be eating margarine.) Add in a couple of tablespoons of brown sugar. Mix.
When the carrots are all good and steamed how you like ’em, pour them into a bowl then glaze them with the butter/sugar mix.
What you’ve got: a lightly flavored, non-citrusy, cooked carrot recipe.
Next time I’ll be throwing in some spinach (my current addiction). And I also feel that they’d be delicious with a bit of fresh mint. Or maybe even coconut.
Next for the not-so-good-for-you recipe:
I like to call it, “White cake apple bake.”
(Can you imagine the directions?)
1 box of white cake mix
1 can of apple pie filling
1 few TBSP of cinnamon/sugar
1 8 x 8 pan
Dump about 3/4 of the can of apple pie filling into the bottom of an 8×8 pan.
Next, pour about 3/4 of the white cake mix over top.
Bake at 350 for about 30 minutes (or until the toothpick comes out clean.)
While the cake is hot, sprinke generously the cinnamon/sugar mix over top.
(With the leftover cake mix, make 6 cupcakes. 🙂 Lila likes cupcakes.)