Slow Cooker Cinnamon Maple Chex Mix

Easy Slow Cooker Cinnamon Maple Chex Mix from A Kitchen Addiction

You have your Thanksgiving dinner planned, but do you know what you and your guests will be eating before or after the big meal? Or maybe company is staying a few days and you want to have something on hand for them to munch on. Well, slow cooker cinnamon maple chex mix is the answer! This is a super easy recipe that is low maintenance and makes a lot!

Crock Pot Cinnamon Maple Chex Mix Recipe from A Kitchen Addiction

Just mix all of the dry ingredients together in your slow cooker, drizzle the wet ingredients over the top, and give it a stir. Then all you have to do after that is give it a quick stir every 20-25 minutes. It’s really that simple. Plus, you don’t have to take up any oven space. Of course, I don’t have to tell you that along with the benefit of being super easy, this chex mix also makes the house smell amazing while it’s cooking. Cinnamon, maple, brown sugar, and vanilla all combine for one incredible aroma!

Slow Cooker Cinnamon Maple Chex Mix Recipe from A Kitchen Addiction

Mix and match ingredients to accommodate people’s preferences and what you have on hand. You may realize that one batch isn’t good enough, so don’t be surprised if you find yourself making a second batch after the first one quickly disappears!

I will be taking the rest of the week off for the holiday weekend. Happy Thanksgiving! Hope you have a wonderful time with family and friends!

5.0 from 2 reviews
Slow Cooker Cinnamon Maple Chex Mix
Serves: 20
  • 3 C Corn Chex™ cereal
  • 3 C Rice Chex™ cereal
  • 1½ C mini pretzel twists
  • 1½ C coarsely broken graham crackers
  • 1½ C mixed nuts
  • ½ C maple syrup
  • ½ C butter, melted
  • ¼ C brown sugar
  • 1 tbsp vanilla extract
  • ½ tbsp maple extract
  • 1 tbsp cinnamon
  • ⅓ C cinnamon chips
  • ¼ C pepitas
  1. In a 6 quart slow cooker, stir together cereals, pretzel twists, broken graham crackers, and nuts.
  2. In a medium bowl, whisk together butter, brown sugar, vanilla extract, maple extract, and cinnamon until well combined. Pour over cereal mixture and stir until coated.
  3. Cook uncovered on high for 2 - 2½ hours, stirring every 20-25 minutes, until excess moisture is gone and mixture is only somewhat sticky. (You may be tempted to skip the stirring, but you want to make sure that the bottom pieces don't scorch and that the mixture cooks evenly!) Spread mixture out onto cookie sheets. Sprinkle with cinnamon chips and pepitas. Allow to cool.
  4. Serve. Store in airtight container.

Slow Cooker Cinnamon Maple Chex Mix Recipe from A Kitchen Addiction

Pumpkin Creme Brulee

Thank you to the Ohio Poultry Association for an informative (and delicious!) trip! As always, all opinions are my own!

Easy Pumpkin Creme Brulee Recipe from A Kitchen Addiction

If you follow me on Instagram, you know that I took a trip to Ohio last month courtesy of the Ohio Poultry Association. Life has been kind of crazy since then, so I’m just now getting around to sharing the details with you. But I promise it was worth the wait, I have pumpkin creme brulee to share! Since I’m always interested in learning more about my food (and since we consume lots of eggs at our house!) and where it comes from, I was excited to spend a few days learning about all things eggs.

Easy Pumpkin Creme Brulee Recipe from A Kitchen Addiction

The trip was filled with a trip to the headquarters of Bob Evans where we got to see the test kitchens and talk with their executive chef about the preparation and nutrition of eggs, a visit to the Franklin Park Conservatory complete with a cooking demo, stops at a few great restaurants in the area, and lots of one on one chats with farmers. It’s so easy to get caught up on one side or the other of an issue, such as eggs, and forget about the other side. So, I was really interested in learning from the farmers directly.

Ohio Poultry Association

Since we had so many opportunities to talk with the farmers directly, it didn’t take long to see how passionate they were about their farms and chickens. They talked openly about issues regarding the safety of their chickens, their health practices, the avian flu, the environment in which they’re raised, and overall how much they care about doing what’s right for the chicken. I definitely walked away with a deep respect for these farmers and their hard work!

Pumpkin Creme Brulee Recipe from A Kitchen Addiction

Of course, the trip was also filled with lots of good food! One of the foods that stood out to me the most on the trip was this pumpkin creme brulee we had at Jorgensen Farms one evening. It was perfectly rich, sweet, and silky. And lucky for me (and you!) the chef was kind enough to share the recipe! If you’ve never made creme brulee before, it’s really quite simple and doesn’t require much prep work. And the little work that does go into making it is worth it! So impress your friends and family this Thanksgiving, and serve them some decadent pumpkin creme brulee!

5.0 from 2 reviews
Pumpkin Creme Brulee
Serves: 5
  • 3 egg yolks
  • ½ C brown sugar
  • 1 C heavy cream
  • 1 C pumpkin puree
  • ½ tsp allspice
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp salt
  • ½ C sugar
  1. Preheat oven to 325.
  2. In a medium bowl, whisk together yolks and brown sugar. Add in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt. Whisk until combined.
  3. Fill 4-5, 4 or 5 inch, ramekins with pumpkin mixture about ¼-1/2 inch from the top. Place ramekins in baking dish and fill baking dish with enough hot water to reach halfway up the sides of the ramekins.
  4. Bake for 30-35 minutes or until center is mostly set. Remove from oven and refrigerate until completely cooled.
  5. Sprinkle each brulee with about 1 tablespoon sugar and heat with kitchen torch until sugar is melted and turns crisp and dark brown.

This recipe is used with permission from Sidecar Catering.

Spiced Pumpkin Creme Brulee Recipe from A Kitchen Addiction


Spiced Honey Pecan Pie Bars

Spiced Honey Pecan Pie Bars Recipe from A Kitchen Addiction

This unseasonably warm weather is making it hard for me to believe that Thanksgiving is sneaking up on us! But we’re taking advantage of the warm weather to air out our house of all the sick germs floating around. My husband and I have had a wonderful head and chest cold this past week that has us going through an alarming number of tissues and cough drops. So, when it hit 61 this weekend, we threw open all the windows in hopes that we could get rid of this cold once and for all! Since I wasn’t good for much else, I also finally worked out our Thanksgiving menu. Planning dessert first, of course! Top of the list? Spiced honey pecan pie bars!

Easy Spiced Honey Pecan Pie Bars Recipe from A Kitchen Addiction

These honey pecan pie bars are always a popular recipe on the blog this time of year. So, knowing that you guys liked them so much, I just had to share this spiced honey pecan pie bars variation with you! Cinnamon, nutmeg, and cloves give these bars a kick of flavor, and a creamy white chocolate drizzle adds the finishing touch.

spiced honey pecan pie bars vert above w name

While these honey pecan pie bars still have sugar and butter in them, you won’t find any corn syrup and the amount of butter is significantly less than your typical pecan pie. But don’t worry, you won’t miss the extra sugar and butter. These bars are rich, sweet, and full of nutty pecan flavor! Plus, no tricky pie crust to roll out. Just press it in the pan and bake. I’m all for making Thanksgiving dinner less stressful!

Spiced Honey Pecan Pie Bars
Serves: 12
For the Crust
  • ⅓ C unsalted butter, softened
  • ⅓ C brown sugar
  • 1 C all-purpose flour
  • ¼ tsp salt
For the Filling
  • ¼ C unsalted butter
  • ⅓ C brown sugar
  • ⅓ C honey
  • 1 tbsp half & half
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp cloves
  • ½ tsp vanilla
  • 1 C chopped pecans
For the Topping
  • ⅓ C white chocolate chips
  1. Preheat oven to 350. Line an 8x8 inch baking dish with aluminum foil and butter or spray with non-stick cooking spray.
  2. In the bowl of a stand mixer (or with an electric mixer), cream together butter and sugar. Add in flour and salt and beat until crumbly. Press mixture into the bottom of prepared baking dish. Bake for 15 minutes. Remove to a wire rack.
  3. While crust is baking, prepare filling by combining butter, brown sugar, honey, and half & half in a saucepan over medium heat. Bring to a simmer and allow to simmer for 1 minute, stirring constantly to prevent scorching.
  4. Remove from heat and stir in cinnamon, nutmeg, cloves, vanilla extract, and chopped pecans. Pour filling over the top of crust. Bake for 15 minutes.
  5. Remove from oven to a wire rack to cool. Melt white chocolate according to package instructions. Drizzle over cooled bars. Allow chocolate to harden and serve.

Cinnamon Honey Pecan Pie Bars with White Chocolate Drizzle

Maple Glazed Apple Pan Pie

Maple Glazed Apple Pan Pie Recipe from A Kitchen Addiction

Thanksgiving. It’s just a couple of weeks away! Are you ready? I may not know what my entire menu will be, but I know one dessert that will be present. Apple pan pie! It just isn’t Thanksgiving without apple pie at our house. Whether it was the extended family get together or just a small family gathering, it was the rare occasion where apple pie didn’t make an appearance.

Maple Glazed Apple Pan Recipe from A Kitchen Addiction

Of course, the recipe changes over the years, and this year the pie will even be changing from it’s traditional round shape! This recipe was found in a collection of my grandma’s recipes, so I knew it would be good. Well, it was more a collection of ingredients with some suggestions of what to do with them! A few changes of ingredients and some interpretation of the instructions later, and I had a delicious pan pie coming out of my oven!

Whole Wheat and All Purpose Flour

A few changes I made included switching out shortening for butter, adding some maple to the glaze, and mixing up using only all-purpose flour with a combination of organic whole wheat flour and organic unbleached all-purpose white flour. I wanted to add bit of whole wheat flour to give the pie a nutritional boost but still wanted the right pie crust texture. That’s where Bob’s Red Mill comes in.

Bob's Red Mill Flours

Bob’s Red Mill Organic whole wheat flour is ground from organic hard red wheat and is perfect for combining with all purpose flour for a nutritious twist on baked goods, like this pie! The bran and germ are still intact so you get the benefit of all of the vitamins, minerals, and protein. Why not add some extra nutrition to your diet when it’s this easy?!

Apple Pie Prep

Combine it with Bob’s Red Mill organic unbleached all purpose white flour that’s the same high protein flour used by professional bakers and produces light, airy baked goods. The result is a flaky pie crust that still gives you that classic pie crust texture and flavor but is hiding health benefits that your friends and family won’t notice!

Maple Glazed Apple Pan Pie Recipe from A Kitchen Addiction

Apple pan pie is perfect for big gatherings and can be easily doubled for an even bigger crowd!  You don’t need any fancy edges or designs. Just roll out a couple of rectangles of dough. Press the bottom dough into the pan, fill with your apple filling, and top with your next layer. Just make sure you don’t work the dough too much and that you roll it out into a thin layer. Don’t want to lose the flaky texture! Top with a sweet maple glaze, and you have a pie that’s worthy of a place on the Thanksgiving dessert table!

Be sure to check out Bob’s Red Mill to get a money saving coupon!

Maple Glazed Apple Pan Pie
Serves: 12
For the Crust
  • 1½ C all-purpose flour
  • 1 C white whole wheat flour
  • 1 tbsp sugar
  • ½ tsp salt
  • ¼ tsp baking powder
  • ½ C unsalted butter, cold and cut into pieces
  • 1 egg, lightly beaten
  • ½ C + additional 5 tablespoons water as needed to form dough
  • 1 tbsp milk
For the Filling
  • 7 C sliced apples
  • 2 tbsp fresh lemon juice
  • ½ tbsp vanilla extract
  • ½ C brown sugar
  • ¼ C sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp allspice
  • ¼ tsp ginger
For the Glaze
  • ½ C confectioner's sugar
  • 1½ - 2 tbsp milk
  • 1 tsp maple extract
  1. Preheat oven to 375.
  2. In a large bowl, combine apples, lemon juice, vanilla extract, brown sugar, sugar, cinnamon, nutmeg, allspice, and ginger. Set aside.
  3. In a large bowl, whisk together flours, sugar, salt, and baking powder. Cut in butter until mixture resembles coarse crumbs. Add ½ cup water and egg. Gently stir until ball of dough forms. Add up to an additional 5 tablespoons water as needed for dough to come together. Be careful to not overwork the dough.
  4. Divide dough in half. Roll out one half to fit the bottom of a quarter sized sheet pan or 9x13 baking dish. Press dough into bottom of pan. Spread apples over the top.
  5. Roll out the other half of the dough to fit over the top and place over the filling. Crimp edges.
  6. Brush with milk. Pierce the top multiple times with a fork. Bake for 40-45 minutes or until golden brown and filling bubbles.
  7. Remove to a wire rack to cool for 10 minutes.
  8. While pan pie is cooling, prepare glaze. Whisk together confectioner's sugar, milk, and maple extract. Add more milk as needed to reach desired consistency.
  9. Drizzle glaze over the top. Allow to harden and serve.

Maple Glazed Apple Slab Pie Recipe from A Kitchen Addiction

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Sweet Heat Caramel Corn + GIVEAWAY!

Easy Sweet Heat Caramel Corn Recipe from A Kitchen Addiction

We’re starting off the week on a sweet note! With a big bowl of caramel corn! We frequently snack on popcorn in the evenings when we want something to munch on. While we usually just stick to the healthier varieties, every once in awhile we mix it up with caramel corn. But now we won’t be satisfied with plain caramel corn, we’ll be wanting more of this sweet heat caramel corn! A perfect combination of sweet and spicy!

Sallys Candy Addiction Cookbook Review

This recipe comes from the talented Sally, of Sally’s Baking Addiction, and her new cookbook. Have you seen it yet? Sally’s Candy Addiction is full of tempting treats from truffles and caramels to marshmallows and brittles. There is also a section filled with recipes that use some of your favorite candies. And one of my favorite parts of cookbooks? A helpful section containing cooking basics and essentials.

Sweet and Spicy Caramel Corn Recipe from A kitchen Addiction

When I got the cookbook, I did what I normally do when I can’t decide what to make. I handed the cookbook over to my husband and asked him what he wanted me to make. He had as much trouble as I did deciding, but we eventually decided on this sweet heat caramel corn. It was a good choice!

Sweet Heat Caramel Corn Snack Recipe from A Kitchen Addiction

This caramel corn is easy to make, even if you’ve never made it before. The instructions were clear, and it wasn’t long before we were munching on this irresistible caramel corn that was the perfect blend of sweet and spicy. If you make food gifts for the holidays, you’ll want to include this snack to any of your friends and family who love popcorn!

Want to win a copy of your own? Just leave a comment below to enter! Good Luck!

Can’t wait to see if you win? Buy a copy here! This cookbook would make a great Christmas present for anyone who loves to spend time in the kitchen!

4.9 from 8 reviews
Sweet Heat Caramel Corn
Serves: 10 Cups
  • 8 C air-popped popcorn
  • 2 C salted peanuts
  • 1 C light brown sugar, packed
  • ¼ C light corn syrup
  • ½ C unsalted butter
  • ½ tsp salt
  • ½ tsp baking soda
  • ¼ tsp cayenne pepper, or more if desired
  1. Preheat oven to 200. Line 2 large baking sheets with parchment paper or silicone baking mat.
  2. Toss the popcorn with peanuts in a very large bowl. Spread mixture onto prepared baking sheets.
  3. Combine brown sugar, corn syrup, butter, and salt in a 3-quart heavy-duty saucepan over medium-high heat. Stir constantly with a wooden spoon until butter has melted. Bring to a boil while stirring occasionally. Allow to boil for 5 minutes without stirring.
  4. Remove from heat and quickly stir in the baking soda. The caramel will immediately foam and bubble. Give it a quick stir, then stir in the cayenne. If you like extra spice, add up to a ½ teaspoon.
  5. Pour the spiced caramel over the popcorn-peanut mixture and toss gently until all of the kernels are coated.
  6. Bake for 1 hour, stirring every 20 minutes. Allow to cool on the pans, then break apart large clusters, if desired.

This recipe is used with permission from Sally’s Candy Addiction.

Disclaimer: This post contains affiliate links.

Easy Sweet Heat Caramel Corn Recipe from A Kitchen Addiction

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