Oy! I am so far behind on blogging. Let me first say, with the busy month we had in August, I was unable to submit a recipe for the first Iron Cupcake Challenge. I was bummed, but I simply had way too many commitments already.
Now, on to the good news! The new challenge has been announced, and this month's secret ingredient is...BASIL!! I am really excited to see what I can come up with. Don't forget to check out No One Puts Cupcake in a Corner between September 28 and October 1 to vote for me!
More good news...even though I wasn't able to submit to ICE last month, I still have been busy baking! Tonight I am testing a recipe that I will give as Christmas gifts. I found this yummy sounding delicacy created by Paula Deen.
Cinnamon Toast Pecans
Ingredients:
2 Tbsp butter, melted
2 Tbsp light corn syrup
2 tsp sugar
1/2 tsp ground cinnamon
1/4 tsp salt
4 cups (about 1 pound) pecan halves
(Please note: I forgot to include the butter in the shot above, but it is required in the recipe. Oops!)
Instructions:
Preheat oven to 250 degrees.
Stir together first 5 ingredients. Add pecans, tossing to coat. Spread coated nuts in a single layer on a large jellyroll pan. Bake for 1 hour stirring every 15 minutes. Let cool; store in an airtight container up to 2 weeks.
Tips:
**I used only half the pecan halves called for, and substituted cashews (my favorite) for the other half.
**I also used salted nuts and omitted the salt called for in the recipe.
Sounds simple, doesn't it? And you will not believe the smells coming from my oven right now! Give them a try, and let me know what you think!
*S*
To learn more about me, visit Cupcake Toujours' sister blog, Confessions of a PRG. To satisfy your sweet tooth, keep reading!
