Toasted Pumpkin Seeds-Two Ways!

Remember that time I went pumpkin picking?  Well, a bunch of my fraternity members went and then we all got together to carve them! It was a really fun day and I ended up with TONS of pumpkin seeds.  So, I toasted them up two different ways and then shared them at my groups Monday night Meeting.  What a fun way to bring together friends, fun and food! Did anyone else have fun with pumpkins this season?  Any good pumpkin ideas out there?

Garlic Roasted Pumpkin Seeds (adapted from Food.com)

Ingredients:
1 1/2 cups pumpkin seeds, rinsed
garlic
salt
red pepper flakes
2 tsp olive oil

Directions:
1. In a bowl, toss the pumpkin seeds with the olive oil and then season with the salt, garlic, and red pepper flakes.  Place on a baking sheet lined with parchment and spread the seeds out so that they are in one layer.
2.  Bake in the oven at 375 for about 30 minutes.  Stir occasionally and with more frequency towards the ends.  Seeds should be crisp and smell fragrant.

Enjoy :)

Cinnamon Sugar Pumpkin Seeds (adapted from Serious Eats)

Ingredients:
1 1/2 cups pumpkin seeds, rinsed
1 1/2 tsp cinnamon
1/2 tsp nutmeg
dash of cloves
2 tbsp sugar
2 tbsp olive oil

Directions:
1. In a bowl, toss the pumpkin seeds with the rest of the ingredients.  Place in a single layer on a parchment lined baking sheet.
2. Bake in the oven at 375 for 30-40 minutes.  Seeds should be crisp.

Enjoy :)

Puff Pastry Apple Pie

I can't believe it is already November! Time is flying by.   This semester is going to be over before I know it and I will be done with middle school, off to high school, and into the last semester of my college experience.  I really can't believe it!

While it is overwhelming to me that I can't slow things down a bit, I am very excited for Thanksgiving and then Winter Break.  I have not been home with my family since the summer and I miss them.  I can't wait to take a break with them because time does seem to slow down a bit during breaks.  Instead of middle school, classes, DTS, homework, (some sleep in there), and seeing friends, I can just focus on hanging out with my family and relaxing a little.

Today I have a recipe that I think is just perfect for the upcoming holidays.  It is an apple pie, but it is baked in the shape of a wreath!  It's a beautiful dessert that would look amazing on any holiday table.  Plus, it is baked in a puff pastry so it is light and flaky.  I made homemade puff pastry and then adapted a recipe from Create with Mom for the Apple Pie Wreath.  Bri helped me make this awesome dessert and it was amazing!

Puff Pastry Apple Pie 

Ingredients:
puff pastry
3 apples
3 tbsp brown sugar
2 tbsp flour
1 tbsp cinnamon
dash of nutmeg
3 squirts of lemon juice
1 egg

Directions:
1.  Preheat oven to 375 and line a glass baking dish with parchment paper.
2.  Peel and core the apples and then slice into 1/4-1/2 inch thick slices.  Place in a bowl with the brown sugar, flour, cinnamon, nutmeg, and lemon juice.  Toss to combine.
3.  Roll out your puff pastry on a lightly floured surface so that you have a long rectangle, about 2 feet long and 5 inches wide.  Place the apple mixture along the middle of the puff pastry and then fold up the sides of the pastry to cover the apples  Pinch the pastry together so that you have a log of apples.  Take both ends of the log and bring together to form the wreath.  Pinch the ends together.  Place the wreath in the prepared pan.

4.  Lightly beat the egg and then brush it over the entire pastry.  Then, take a knife and cut slits in the pastry to allow steam to escape while baking.
5.  Bake for 30-35 minutes or until pastry is lightly browned.

modeling with my dessert :)

Enjoy :)

Foodie Friends Friday: November 2

It's that time again! This week I am linking up some of my favorite Pumpkin Recipes from this season.  Check out: Pumpkin Spice Latte Cupcakes, Pumpkin Macaroni and Cheese, and Halloween Pumpkin Cheesecakes!

Last week, two lucky winners won some great crock pot bags from Cotton Commotion!

And here are the winner's from last week's party!

Most Votes:

1. Double Chocolate Nut Clusters

2. Crockpot Loaded Potato Soup

3. Crockpot Italian Pulled Beef Sandwiches

Most Clicked:

1. Double Chocolate Nut Clusters

2. Crockpot Loaded Potato Soup

3. Potato Soup in the Crockpot

This week is sponsored by Home Matters 1st and Adorned Well and two winners will win great gifts from these sites!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsviewathome.blogspot.com

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/

Lindsey at Family Food Finds  http://www.familyfoodfinds.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.com

Cynthia at Feeding Big  http://www.feedingbig.blogspot.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com

Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com

Jutta at HungryLittleGirl http://www.hungrylittlegirl.com/

Ericka at Chef PickyKid and Me http://www.chefpickykid.com

Kiera at Lucious Delights http://www.luciousdelights.blogspot.au

a Rafflecopter giveaway

Healthier Chocolate Peanut Butter Swirl Fudge

Today was such a great day and so I've decided to share such a great recipe!

I had a really awesome day at middle school: In morning meeting, I have been teaching the Thriller Dance so that we can Flash Mob another homeroom for Halloween.  The kids look so great doing the dance and they are really getting into it.  We are having a fun time and I think it is awesome how they all work together and buy into the whole experience.  Plus, they get to see me doing something I love, dance! Also, we had some time to review the constructions we are working on in math and I got to see not one, not two, but three students who typically slack off or act out, try really hard and get a lot of good work done.  I felt like today was really positive and productive!

Next, I had work all afternoon for Visitor & Information Programs.  It was a pretty great work day as well.  I helped answer a bunch of e-mails and phone calls and I was able to get some good homework done and work on this blog a bit! I felt productive both to myself and the job!

Afterwards, I had Core Crunch at the SERF (workout center), which is always a blast because I get to hang with Margo.  The class is pretty tough and I love that I get a great work out in in 30 minutes.  Then it's time for dinner!

On Tuesdays after dinner, I always bake with Casey for DTS Study Night.  However, this night was different.  Instead, a bunch of my DTS sisters came over for some sisterly bonding and caramel apple making! We made great caramel apples to sell at a bake sale to help our organization as well as the Wisconsin Autism Society.  Caramel Apples for a Cause! Love it! It was a lovely evening and I can't wait to see how the sale is.  More details on making caramel apples to come :)

So, after all this fun stuff, I have a recipe! I saw a version of Healthier Fudge made by Chocolate & Carrots and I knew I just had to try it! Here is my version:

Healthier Chocolate Peanut Butter Swirl Fudge

Ingredients:
1/2 cup coconut oil
1/2 cup honey
1/2 cup + 2 tbsp cocoa powder
2 tbsp peanut butter, plus more for the swirl

Directions:
1. Line a loaf pan with parchment paper
2. Warm up the coconut oil in the microwave for 15 seconds to make sure it is in liquid form.  Stir in the honey.  Next, stir in the cocoa powder and peanut butter until well combined.  Pour into the prepared loaf pan.
3.  Drop a few spoonfuls of peanut butter on top of the fudge and, using a knife, swirl it into the fudge. Place in the freeze for 15-20 minutes.  Serve cold or re-freeze to store for a later time.

Enjoy :)



http://www.texanerin.com/2012/09/healthier-dark-m-fudge.html