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Sunday Summary 4/11-4/16

This week I think that my favorite recipe was for these strawberry cobblers. They were absolutely delicious- and apart from yesterday’s versatile blogger post, it got the most views out of this week’s recipes! Simple and delicious.

This past week featured a lot of dinner recipes and some desserts- but no failures. But don’t worry ladies and gents, I’ve got a great failure lined up for next week where I had epic fail making some sauce for my lasagna that ended up way too spicy.

  • Rice Crispy Treats

    These were really fast and really good. A classic favorite, really. They’re good with some chocolate drizzled on top as well if you have any top of chocolate topping or chips that you can melt for it.

  • Strawberry Cobbler

    My first recipe using my ramekins that I bought! These were really easy and so delicious. I can’t believe how good they turned out. Very rich, though- like you won’t be able to finish just one.

  • Chicken Pie

    One of my dinner recipes! This is a very simple, semi-homemade chicken pie. It’s really delicious- and although easy, isn’t really a “quick fix”. Goes great with carrots and fried squash!

  • Brown Sugar Glazed Carrots

    These accompanied my chicken pie. They, like everything else this week, turned out to be really good after I managed to drain out some of the glaze from my pan. If you like sweet or cooked carrots, then this is for you.

  • Strawberry Shortcake Parfaits

    Featuring a short cake recipe and some strawberry shortcake parfaits! I had strawberries to work with this week, so it’s the 2nd strawberry recipe. Absolutely divine.

  • Versatile Blogger Award

    Rufus thinks I’m a versatile blogger and bestowed upon me an awesome reward as such. Because of this, I decided to make a list of some of the blogs that I enjoy reading for others to check out.


What’s Up Doc? – Brown Sugar Glazed Carrots

Me, DL Dzioba, and Neesha like to go to this local Japanese restaurant called Ichiba. They have the most delicious sweet carrots that they serve, and when we had chicken pie and squash last week, I made these carrots to with it. They were really great- not as good as what we get at Ichiba, but still pretty freaking delicious. Just like the squash, after dinner all of the carrots were gone. They were tender and sweet. And it was my first time ever cooking carrots, so I can’t really complain about the results. I followed this recipe for the most part, and ended up with way more glaze than was needed and had to drain it a few times before I could get a small enough amount in the pan to thicken. So that’s one thing to keep in mind. (Although I’m not quite sure I had the 2lbs of carrots that it called for, either.)

Another thing to keep in mind is this post is being written after midnight. Usually I write my posts early in the day and schedule them to post right after midnight. Today I’ve been playing World of Warcraft and kind of… forgot. So this post might make very little sense or be a tad more whimsical than it usually is.


  • 2lbs carrots, sliced
  • 1/2 teaspoon salt
  • 2/3 cup packed brown sugar
  • 1/4 cup butter/margarine


  1. Steam your carrots. We have a vegetable steamer that I used. The recipe above says to simmer the carrots 12-15 minutes or until tender.
  2. When you carrots are close to being done, melt the butter in a sauce pan. Then stir in the brown sugar and salt. Make sure the sugar is well dissolved. Stir this brown sugar mixture or it will scorch and taste… well, scorched! After all of your sugar is gone, remove it from the heat.
  3. Drain your carrots from step 1, and then stir them into the brown sugar mixture.
  4. Simmer over low heat for about 5 minutes, stirring occasionally. The glaze will thicken slightly and the carrots should soak a lot of it up.
  5. If needed, you can drain off some of the brown sugar mixture (like I had to do).
  6. Make sure the carrots cool a little before eating! Or you will burn your mouth.

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