This weekend we went to the pumpkin patch to pick pumpkins. Then we carved a silly faced pumpkin. Silly because Bailey is kind of afraid of everything. So Halloween around here is a fun, pumpkin carving, hay ride going, treat making silly time rather than the scary witches and black cats kind of time. I really enjoyed carving the pumpkin into a silly face and the kids enjoyed painting their small ones that they picked out themselves.
I love fall and I love all of the things that come with it! That includes a love of pumpkin seeds. Last year, Heather and I experimented with a bunch of different kinds and our favorite, by far, was the spicy sweet combo. So this year, without my best friend, I made them again. And this time, gasp, I photographed it. And now I’m blogging them and enjoying them again without her. But I’m pretty sure she’s making them again this year, too. So even though we’re not doing it in the same town, we are continuing our fall traditions together. We hope you can enjoy them, too. Perhaps, if you’re lucky, with family and friends. Happy fall, friends!
Spicy Sweet Roasted Pumpkin Seeds
2 cups pumpkin seeds
1 tbsp olive oil
1/4 cup sugar
1/2 tsp cayenne pepper
pinch of salt
- Preheat oven to 300 degrees.
- Rinse and dry pumpkin seeds so they’re free of pumpkiny slimy goo. Toss with olive oil and place on a baking sheet
- Sprinkle sugar, cayenne, and salt over seeds and toss again.
- Bake for about 20 minutes, tossing once more after the 10 minute mark.
- Remove from oven and wait for seeds to cool. They’ll be sticky at first but will crisp up after they’re cool.
Source: Kids in the Sink original