Crockpot Roasted Sugared Nuts

Hello readers! I just got back from a well-needed vacation to the midwest. Detached myself from the computer and the phone (well, as much as possible) thus explaining my absence from here for a few weeks.

Well, I’m back. OK, partially. Still dealing with a bit of a migraine headache and some fatigue for the last few days but trying to push through as much as possible. I have TONS of new photos and reviews from my trip to share with you all!sugar roasted nuts in the crockpotToday, I’m going to be sharing this recipe for a make-at-home version of those sugar-roasted nuts you can get at the ballpark. You know the ones I mean. Even if the stand is on the third baseline, you can smell it from the first base side. Those sugar-roasted nuts. The little nuggets of goodness that come in the papery cone holders.

Now, based on my personal preference, I would tweak the measurements of the ingredients if I were to do this again. I would definitely lower the amount of ground ginger and cloves in it because I didn’t get as much of the cinnamon taste as I love. But, it’s a great start. Thanks to The Gingerbread Blog for posting the original version!

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My First Cheesecake

Caramel Apple CheesecakeFall is my absolutely, positively favorite time of the year. I love the crispness in the air. Wearing chunky sweaters and corduroy pants. And, the taste of apples.

Red delicious. Granny Smith. Macintosh. I love them all.

I hope to conquer my fear of baking my first apple pie later this fall (with the help of my buddy Stacey from Boston Sweetie), but this week I tackled my first cheesecake recipe – a caramel apple cheesecake with candied pecans from a recipe in the Milwaukee Journal Sentinel. A few weeks ago I purchased my first 9-inch springform pan so I knew I must make this recipe as soon as possible. Continue reading