Candied Pecans

    If you are looking for the perfect cinnamon sugar candied pecans, look no further. I love how crunchy they turn out, and talk about easy! Your entire house will smell like you just walked by the kiosk at the mall. I had to make two batches, some I brought to a party and most of them I included in my Christmas cookie plates. Trust me, you want to make them!

Candied Pecans

Ingredients:

- 1 large egg white

- 1 tablespoon of water

- 1 teaspoon of vanilla extract

- 1 cup of sugar

- 1 teaspoon of cinnamon

- 1/2 teaspoon of salt

- 1 pound (4 cups) of whole pecans

    Preheat oven to 250 degrees, line a cookie sheet with tin foil, and spray with cooking spray. In a small bowl, whisk together the cinnamon, sugar, and salt. In a separate large bowl, whisk together the egg white, water, and vanilla until white and frothy. Toss the pecans in the egg white mixture until evenly coated. Add the sugar mixture to the pecans and mix until evenly coated. Pour the entire mixture onto the prepared cookie sheet and bake for 1 hour, taking them out to stir every 15 minutes. 

Cream Cheese Cranberry Bread

    I just haven't been in the blogging mood lately. I've definitely been cooking and baking some great recipes though! If you're curious, head over to Instagram and check out my hashtag #gettingbridgiewithit to see what I've been working on! I do have a few recipes that I want to share with everyone before 2017 is over though! This cranberry bread is so on point! I've made these loafs three times now and I've even substituted the cream cheese for ricotta! I definitely prefer the cream cheese, but feel free to experiment! This is the perfect recipe to share!

Cream Cheese Cranberry Bread

Ingredients:

- 2 cups of flour

- 1 and 1/2 teaspoons of baking powder

- 1/2 teaspoon of salt

- 1 cup of butter (softened) 

- 1 (8 ounce) package of cream cheese (softened)

- 1 and 1/2 cup of sugar

- 2 teaspoons of vanilla extract

- 4 eggs

- 1 (12 ounce) package of fresh cranberries

    Preheat oven to 350 degrees and and prepare two 9x5 inch loaf pans with cooking spray and then coat the inside with flour, shaking out any excess. In a medium sized bowl, whisk together the flour, baking powder, and salt. Then, in a separate large bowl, beat the butter, cream cheese, and sugar until fluffy. Add the vanilla and eggs, one at a time. Next, slowly mix in the flour mixture until just combined and fold in the cranberries being careful not to over-mix. Divide the batter evenly between the two prepared loaf pans. Bake for 45-55 minutes or until a toothpick comes out clean and loaves are golden brown. Slice and enjoy!