I’m very happy to inform you that I started a photography class last night.
I would like to think I can bake, but when it comes to photographing my baking…not so much. So, I decided that a photography class would be a good first step. It’s kind of hard to believe that a cake tastes delicious when you can clearly see that the cake does not look delicious, no matter how much I try to persuade you that it really does. So please, photography teacher, help me!
My first assignment is to take a minimum twenty pictures using the rules of photography. It’s due Tuesday. I will be using my baked goods as one of my main subjects. Bear with me! There’s probably only so much you can do with a point and shoot camera. Or maybe that’s just my excuse for sucking. I hope the class helps because I just had to pay to be able to add any more pictures on here.
Anyway, this has nothing to do with the trail mix I made, but I was excited and had to let you all know about it. I guess I could tell you about the trail mix, though. It’s delicious. It’s a mixture of sweet and salty, which I love. Every bite has a sweet, crunchy glaze wrapped around a salty piece of the mix. So good, but warning: it’s addictive. I had to wrap it up in muffin cups and take it to work to pass out because I couldn’t stop eating it.
Also, I just realized I only took one picture of this recipe. After I wrote the entire post about photography… Of course.
Honey Glazed Trail Mix
*You can add whatever you want, as you can see. I added cheerios
- 4 cups Rice or Corn Chex® cereal
- 1 ½ cups miniature pretzels
- 1 cup pecan halves
- 1/3 cup butter or margarine
- ¼ cup honey
- In a large mixing bowl, combine cereal, pretzels and pecans; set aside. Melt butter in a small saucepan; stir in honey and blend well. Pour over cereal mixture and stir to coat evenly. Spread in a jelly roll pan. Bake at 350 degrees F for 12 to 15 minutes or until mixture is slightly glazed, stirring occasionally. Remove from oven and cool slightly. Spread on waxed paper to cool completely.