Honey Glazed Trail Mix

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
All Recipes
*You can add whatever you want, as you can see.  I added cheerios

• 4 cups Rice or Corn Chex® cereal
• 1 1/2 cups miniature pretzels
• 1 cup pecan halves
• 1/3 cup butter or margarine
• 1/4 cup honey

Directions

1. 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.

Honey Glazed Trail Mix

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
All Recipes
*You can add whatever you want, as you can see.  I added cheerios

• 4 cups Rice or Corn Chex® cereal
• 1 1/2 cups miniature pretzels
• 1 cup pecan halves
• 1/3 cup butter or margarine
• 1/4 cup honey

Directions

1. 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.