Sure, I can eat a handful of honey roasted peanuts now and then, salted cashews are starting to grow on me, and I like my peanut-butter crunchy, but I despise Jordan almonds and think that nuts ruin perfectly good fudge. I hate nuts in stuffing, I hate nuts in trail mix. They’re usually bitter and make my teeth feel weird.
But these Candied Pecans might as well be some illicit drug with how addicted to them I am.
I would go as far as to say that besides for the allergic, these would convert even the most ferocious of nut-haters.
They’re so easy to make and perfect to have on hand for the holidays. I’ve served them for our last three holiday movie parties, and several years ago I even made festive little baggies of them as gifts.
Preheat to 300 degrees and line a large baking tray with wax paper.
Whisk the egg white, vanilla, and water together in a large bowl until its thicker and frothier.
Add in the sugars, cinnamon, and salt, and then mix thoroughly until the pecans are well covered.
Spread evenly over the wax paper-lined baking tray and place in oven for 45 minutes.
Stir the pecans every 15 minutes.
Cool for at least 10 minutes before eating.
Stores well in cookie tins.
You’re doing yourself a disservice if you don’t give them a chance.
Our humble party spread featuring the candied pecans, kettle corn, movie-theater popcorn, hummus and veggies, hot cocoa and fresh whipped cream, eggnog, pomegranate punch, salted caramel cookies, various candies, and a delicious cabbage salad courtesy of my brother and his girlfriend.
Holiday shorts and cartoons before our main feature during our Holiday Movie Party
The weather has been lovely and cold, so I have been craving some real fall food. Something ultra thick, rich, and full of flavor. After Googling aimlessly for awhile, I remembered the binder of recipes collecting dust on a shelf in my living room. I cracked it open and BOOM — there was my trusty ole slow cooker beef stew recipe that I’ve been making for several years. I *think* it’s a modified version of one I found on All Recipes, but the page is pretty beat up after all this time.
Check out the hearty goodness.
Rich, thick enough to stand your spoon up in (the way a like a stew), and amazing with a crusty bread.
For this past Qwerty dinner the one thing I knew I wanted was Cheddar Bay Biscuits, and what goes better with biscuits than fried chicken?
I had never *really* attempted fried chicken before; I think I half-assed it once and it turned out so poorly that I didn’t want to try again.
This felt like the right time to give it a shot though, so brushed off my Google-fu, got some temperature/time approximations and just went for it.
Besides for briefly setting the kitchen on fire with a silly oil spill over, this recipe really worked out well. The chicken was cooked perfectly and turned out so crispy and delicious, I don’t know what had me nervous in the first place!
I’ve been making a version of this cake from Italian Kiwi for more than two years now. I remember originally thinking that wine and chocolate are such a good pairing that there MUST be an excellent recipe out there on the internets that combines the two. I’ve modified it from the original, swapped out plain ole red wine in favor of port and adjusted the proportions a hair.
It’s so delicious, you guys. Rich, flavorful, creamy, and complex. Mmm.
Set out your eggs so that they can make it to room temperature.
Grease and flour the heck out of a cake pan.
Preheat oven to 350 degrees Fahrenheit.
Using an electric mixer, combine butter and sugar until well mixed.
Slowly mix in wine - you'll eventually have a lovely purple mixture that is far too easy to pick at with a spoon.
Take half of the wine mixture (plus an additional ½ cup) and set that aside for later.
Slowly mix in the eggs (one at a time), cocoa powder, flour, and baking powder.
Pour the batter into your super prepped cake pan (this likes to stick).
Bake for 20-25 minutes, or until a knife comes out clean.
Shortly before it is done baking, take the reserved wine, butter, and sugar mixture and melt it in a small pot over the stove. Stir often, and make sure it doesn't burn -- here you're working to get the sugar properly melted into the butter (if you skip this step, it can occasionally turn out grainy).
While the cake is still relatively warm and the mixture melty, tip the cake out of the pan. Pour the melted mixture over the cake. You may want to poke a few holes so that it soaks in.
Serve while warm (you can also microwave it BRIEFLY) to remelt the gooeyness. Scoop up the sauce to make sure each portion comes with a nice helping.
I had a friend ask me why I run a food blog if I don’t like cooking. Well, I love food. It’s delicious! And I like finding and sharing information on shortcuts to tasty things. Plus, I have a whole house of people I can talk into executing my food ideas. It works out well for both my taste buds and theirs.
Speaking of my laziness, I recently talked my wonderful and handsome boyfriend Mark into making dinner for the rest of us. He made these burrito bowls from Budget Bytes and they turned out perfectly. They’re quick, cheap, easy, tasty, and versatile — culinary genius, frankly!
As they are, they’re vegan. You can add shredded chicken, if you’d like. Throw in sour cream, if you’d like something a little extra smooth. Chopped onions, cilantro, and lime juice also make wonderful additions.
We created this space in 2013 as a home for recipes, reviews, and entertaining tips for those on the nerdier end of the spectrum. We're on vacation at the moment, but there are usually new posts every Thursday. Sometimes more, if you're lucky.
With our powers combined, we represent a culinary school grad, an aspiring astronaut, a culinary school dropout, social nerds, gamers, cinephiles, bibliophiles, laqueristas, food fanatics, social anxiety disorders, and more. It’s fun stuff. Oh! And Brandie is wife to Adam who is brother to Brie who is cousin to Cat! Clearly nerdiness runs in this family.
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