YUM YUM!

So, all my life i've been obsessed with food. It. Is. Amazing. And I have always loved to cook and bake, but i've never been too good at it. something is always...off. Jadon and I used to always bake things together: cakes, cookies, brownies, pies, you name it. and he was always really good at it and his treats were divine! wah :( Well, he left on his mission this week. and I think that when we shared one last hug, he transferred his cooking talent to me (he's not going to need it much, right?) It was amazing!!! This week i've made Chicken Stir-Fry, Peanut Butter Chocolate Cupcakes, and Apple Danish Pastries!! (all from scratch ;))
Perhaps I will share some of my beautiful creations with you. I borrowed the recripes from other people, but made some minor changes!

Cashew Chicken Stir-Fry
What you will need: a wok (or a large frying pan) & a large spoon.
2 tbsp. Vegetable oil (or enough to barely coat the whole pan, you may need to add more later.)
2 boneless, skinless chicken breasts
3/4 C. Cashews (the original recipe calls for slivered almonds, but in my opinion, cashews taste better with the soy flavor. )
1/2 C. diced carrotts
1 C. Brocolli (florets or pieces)
1 green and red pepper each (sliced into 1/2 inch pieces)
1/3 C. soy sauce
3 tbsp. Pineapple juice
1 1/2 tsp. cornstarch
Hot cooked rice (Healthy alternatice = Brown Rice)
Salt, and Garlic Powder to taste.

Cut each chicken breast in half, long ways, and then cut into small chunks. pour oil into pan on medium high. Let heat for 2 minutes. Add chicken and cashews. stir for about 5 minutes or until chicken is cooked. Add Broccoli, carrotts and peppers. Continue stirring for about 5 more minutes. Add Soy sauce. Mix pineapple juice and corn starch in seperate bowl, then add to pan. Add 1/8 tsp. salt and 1/2 tsp. Garlic Powder. Serve over rice. you can also use chow mein noodles. Makes about 4 servings.