I received three gorgeous organic pumpkins from my girlfriends garden. One was given as a gift and the other two served me very well as nice decorations for photos and for Halloween decor. Then it was hmmmm, what do I do with them now. We didn’t have time for carving them this year, so I saw that my girlfriend Marie whom I received them from roasts hers and puts the pulp in the freezer for a later use, what a great idea!!! So off I went to do just that. Thanks again Marie for your gorgeous pumpkins!!!
In the first pumpkin I had big gorgeous seeds so instantly I wanted to roast them. This is so very easy and with a little forward thinking they turn out to crispy, salty and delicious. Ken and Amber loved them. The secret is to brine them overnight. They may not look super crispy but trust me they were!! Crunch, crunch, crunch they were gone in no time. I hope you try this with leftover pumpkins that you might have lying around after Thanksgiving. ENJOY!!!
This recipe is not an exact science as the amount of pumpkin seeds will vary greatly from pumpkin to pumpkin. For the amount I did in the pictures I used 1 Tbsp. Kosher salt in a medium bowl filled with water, stir to dissolve. Place cleaned pumpkin seeds in the bowl and let sit overnight.
Drain seeds and dry well on a tea towel. They will stick but don’t worry with a brush of your hand they come right off. Place them on a large baking sheets and drizzle with 1-2 Tbsp. olive oil. Season to taste with garlic powder and seasoning salt. Don’t forget they will be salty from the brine too! Roast in a 325F oven for 10 minutes. Toss and then return to the oven for another 10 min. You don’t want them too brown as they will taste burnt. The color that you see in the photos offers a crisp and perfectly done pumpkin seed. Let cool on a tray and then store in a jar or container.
Mmmmm pumpkin, it just screams fall, and it so celebrates Halloween!!! I love the combination of pumpkin and chocolate together with all the wonderful earthy spices. Also my favorite is to make little muffins. Just a perfect size for a snack or a couple of them for breakfast.
You can whip up these little gems quickly and make all autumn long. I love the little mini chocolate chips, just right for a little muffin!! You will love these, ENJOY!!!
Here it is just a few days until Halloween. We turn to last year with one of my favorites and it was these Cheez-ITs. Our homemade version of the store bought brand and in my opinion so much better. They SCREAM of cheddar flavor and I could eat them all day long!! Make up a batch and have them at the ready for Halloween night. Something all your little trick or treaters can munch on. ENJOY!!!
This is my favorite time of year, we love Halloween here but with us just moving we will not be celebrating the same way at all. We usually have a big Halloween Howler. One thing I have always done is create a cocktail. Last year was Embalming Fluid, something that was served up in a test tube and handed out when people arrived. Last year we were mad scientists so it fit the theme.
Those teeth and glasses were awful!! But we had sooo much fun!!
Here we are as a family the year before!!
So I wanted to come up with a cocktail, something that if we had a party I could have served to my company when they entered our haunted home!! I thought a good name would be Heads Will Roll Cocktail and I wanted it whiskey based. I made it a bit sweet with the addition of Grand Marnier and Kahlua.
Sweet and creamy with a good hit of whiskey flavor, I felt this one warm me all the way down to my toes!! ENJOY!!
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A quick and healthy snack that the whole family will love.
¼ cup canola oil
¼ cup sugar
1 tsp. Epicure Poudre Douce or pumpkin spice
½ cup popcorn kernels
In a large pot over high heat mix together the oil, sugar and pumpkin spice. Add the popcorn. Shake the pot over the element until the popcorn starts to subside in popping. Do not leave the pot on the stove as the sugar will burn. You may want to remove it completely from the element or turn your heat down slightly. Spread out on a cookie tray to cool. Break apart any large chunks. Store in an air tight container for a few days.