My name is Erin and I am going to attempt to keep a blog of my amazing cooking adventures. They are not really amazing or adventures...but I can dream.
I love cooking (baking more than anything else). My family is not big on cooking, my dad did all of the real cooking growing up, my mom heated up the Stouffers. So I'm not really sure where the baking gene comes from.
The problem...I am nine months pregnant with my first baby(I'm due on Sunday!!). Not that this is really a problem but I have been wanting to start a cooking blog and now that I'm actually going to do it, I'm not going to have any time to cook.
Hopefully this will not be the first and final post!
Today I made Chex Mix. Not the most exciting thing but Homecoming for WVWC is this weekend and I thought we needed something in the house for people who were stopping by to hang out for a while and wanted something to munch on. Disclaimer: My husband and I live on the third floor of my Grandparents home. (They have a full apartment up there) So when I say people are stopping by it's usually to see my Grandparents and my Aunts, not me but I don't mind letting all the guests be my baking guinea pigs.
I made one recipe of the original Chex mix and then in the October spirit made a double batch of Pumpkin Pie Chex Mix.
It only took about half an hour all told...which seems to be my threshold of work these days (this baby thing really drains the energy out of me).
I don't have the pictures with me right now, but I will post them soon. For now you will have to deal with just the recipe:
(this is the single recipe initially pulled from the Chex website but modified to fit me)
2 Cups Honey Chex
2 Cups Cinnamon Chex
2 Cups whatever Chex you have left over from other stuff (I used a mix of Wheat, Corn and Rice that I had left over from the original Chex recipe)
1/4 Cup brown sugar
1 Tbs. Pumpkin Pie spice
1/4 Cup butter (unsalted)
1 Tsp. vanilla
1 Cup chopped pecans (optional)
1 Cup butterscotch chips (optional)
1 Cup roasted pumpkin seeds (optional)
1) In a small bowl mix together brown sugar and pumpkin pie spice. Set aside.
2) Melt butter in a microwave safe bowl (takes about 45 seconds).
3) While butter is melting in a very large microwavable bowl measure out your Chex, pecans and pumpkin seeds, mix well.
4) Once butter is melted add in vanilla and stir. Then pour over Chex mixture and mix until evenly distributed.
5) Then add the brown sugar mixture and mix well.
6) Microwave on high for about 5 minutes (mine only had to be in there for 4) stirring VERY well every minute. (If you don't stir, the Chex will burn.)
7) Once done, spread on paper towels or wax paper and let cool. After it has cooled, mix in the butterscotch chips. Store in an airtight container for up to two weeks.
Chex mixes are so easy to make and are awesome for snacks just to have around the house. They are also super convenient because you can modify them to whatever you have on hand. Don't have pecans just add peanuts, don't have pumpkin seeds, just add some pretzels.
This recipe was even better since I haven't been able to get enough pumpkin stuff lately.
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