Crunchy Pumpkin Seeds

I spend this time every year trying to find a good recipe for pumpkin seeds.
 
All the recipes that I've tried, the seeds turn out mushy and after storing them in an airtight container, almost inedible. 
 
So when Mark found this new recipe on Food.com, we knew we had to give it a try.
 
Crunchy Pumpkin Seeds

1 quart water
pumpkin seeds
2 tablespoons butter, melted
1/8 cup salt


Preheat oven to 300 deg F.  

After digging all of your seeds out of your pumpkin, rinse them well getting all of the pumpkin off of them.  Bring 1 quart of water to boil. Add pumpkin seeds and salt to the water and boil for 10 minutes, constantly stirring.  

Drain the water, placing the pumpkin seeds in a medium bowl.  Stir in melted butter.  

Layer a baking sheet with two layers of aluminum foil.  Smooth pumpkin seeds over the foil making sure they are in an even layer.  

Bake for 30 minutes, checking after 20 minutes.  After the seeds have cooled, store in an airtight container.


**NOTE:  We used the seeds from two medium sized pumpkins.  If you have more pumpkins, modify the quantity of butter and salt as needed.


After reading over the recipe, some people added more salt to the seeds when they combined the butter, we didn't add any extra and they turned out great. 


Also, the original recipe called for an oven temperature of 350 deg F, but people had commented that the pumpkin seeds were burning. Turning the oven down to 300 deg F, the seeds came out perfect, and still crunchy!

So, how do you make your pumpkin seeds?

Pumpkin Spice Cupcakes with Cinnamon Buttercream

Last weekend was a fundraiser for the Greyhounds of Shamrock.  We took Opie and he showed off his festive new bandanna.

He had a great time playing with all of his friends.

We had pizza and a raffle to raise money for the foundation.  I brought Pumpkin Spice Cupcakes for the people.  They were a huge hit! 

I've already gotten requests for the recipe.  :-)

So here it is!

Pumpkin Spice Cupcakes
Modified from Betty Crocker

1 box Betty Crocker Super Moist French Vanilla cake mix
1 cup canned pumpkin
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice

Preheat oven to 350 degrees F.  In a large bowl, mix together cake mix, pumpkin, water, oil, eggs and spice.  Beat for about 2 minutes until completely combined.  Divide batter evenly among muffin cups.  Bake 20-25 minutes or until toothpick inserted comes out clean.  Cool completely before adding frosting.

Cinnamon Buttercream

About 4 cups confectioners sugar
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla
1 teaspoon cinnamon
2-3 tablespoons milk
pinch of salt

In a large mixing bowl, cream butter until smooth.  Add in 1 cup sugar, mix well.  Add in another cup sugar, vanilla, cinnamon, and salt.  Mix well.  Add in 1 cup of sugar and 1 tablespoon milk.  Finally, add in remaining sugar and milk and blend well. 

**NOTE:  If the icing is not the consistency you like, add more sugar or milk a small amount at a time. 

ENJOY!!

Halloween Party Mix

I was so inspired by Cookies and Cups' Santa Hat Party Mix last Christmas that I made it twice!!  They were surprising easy to make and were a huge hit with friends.  So my mom gave me the idea of using it for Halloween as well and turning them into witch's hats.  


This party mix is so yummy and a huge hit for all ages.  


Halloween Party Mix
Modified from Chex Carmel Corn

4 cups microwave popcorn (about half a 3 oz. bag)
4 1/2 cups Rice Chex cereal
3 cups mini pretzel twists
1/4 cup butter
1/3 cup packed brown sugar
2 tablespoons light corn syrup
1/4 teaspoon vanilla
1 1/2 cups Reese's pieces


Pop popcorn and remove unpopped kernels.  In a large bowl mix the popcorn, chex cereal and pretzels.  Set aside.


In a medium microwave bowl, combine the butter, brown sugar, light corn syrup and vanilla.  Microwave on high uncovered for 2 minutes, stirring after 1 minute (mixture should be boiling).  Pour over the cereal mixture and stir until evenly coated.

Microwave the mixture on high for 5 minutes stirring after every minute, scraping down the edges of the bowl.  Spread over wax paper and break up once the mixture has cooled.

Witch's Hats
2 bags black candy melts
caramel bugles
Oreos
sprinkles


Melt candy melts as directed on the bag.  Either microwave them or melt them over the stove on a double boiler.  Choose the bugles that are whole and dip into the candy melts.  Using a fork make sure the bugles are completely covered and let any excess candy drip off.  Lay to dry on wax paper.  

Take a whole Oreo, holding either side and twist off the top cookie. Choose the side without cream and dip into candy melts.  Using a fork, make sure the oreos are completely covered and let any excess candy drip off.  Lay to dry on wax paper.

Once both the bugles and oreos have dried completely (should only take a few minutes, by the time you have dipped several the first ones should be dry), take the bigger end of the bugle and dip into the candy melts.  Place in the center of an oreo.  

While the excess candy that pushes out around the edges of the bugle, dip into a small bowl of the sprinkles.  Lay to dry.

Finally, once the caramel mixture above and the witch's hats have dried, mix together along with the Reese's pieces in a large bowl. Store in an air tight container.

ENJOY!

Homemade Apple Cider

Fall is finally here.  The leaves are changing, the weather is cooling down and fun trips to the pumpkin patches and apple orchards are ahead. 


So here's the perfect fall drink.  (And, it will make your house smell completely divine!)

Homemade Apple Cider
Modified from Chaos In The Kitchen

12 small-to-medium apples, assorted types
    (I used a variety of sweet and tart)
1 small orange
1/2 cup brown sugar
4 cinnamon sticks
1 whole nutmeg
1 tbsp whole cloves
1 tbsp ground allspice
water to cover

Wash apples and oranges, cut them into quarters and place them into a large pot.  Add sugar, cinnamon, nutmeg, cloves, and allspice.  Add water to cover.  Bring to a boil and boil uncovered for an hour, stirring occasionally.   Cover and reduce to a simmer for 2 hours. 


Uncover and use a potato masher or a wooden spoon to mash the apples.  If using the wooden spoon, push apple against the edge of the pot to marsh them.  Continue simmering until cider reaches the desired taste you want.  If desired, add more spices to taste.  Once the cider is ready, remove from heat and allow to cool.

Strain the mixture into a pitcher or large bowl.  If you want a more "clear" cider with no residue from the apples, lay a coffee filter or cheese cloth into your strainer.  (This will take longer to strain the cider.)

I was a little impatient during the  straining process; I was finishing this recipe up at 10pm on a weekday...so I ended up forcing more through the strainer and throwing away the apple peel, seeds, etc.  I decided the next day that the cider was too thick still and took my time allow it to strain the liquid out.  The bonus of this way?  What was left in the strainer I put into jars, and is the perfect apple sauce! 

Serve cider hot.  Store in the refrigerator and reheat as desired.

You can't beat how easy and delicious this recipe is!

ENJOY!

Giant Double Chocolate Cookies

This past week has been rough.  Several of my friends would agree.  Family members passing away, hospital visits and sick loved ones is about all the heart can take.  It brings me to tears thinking about what several of my friends have been going through. 

So whether you're celebrating birthdays or mending a broken heart, for whatever reason, indulge your taste buds with a giant double chocolate cookie.  You won't be disappointed...

Giant Double Chocolate Cookies
From Annie's Eats

1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips

Preheat the oven to 350 degrees F.  Line baking sheets with parchment paper or silicone baking mats.  Combine the butter and sugar with an electric mixer.  Beat on medium-high speed for 2-3 minutes or until light and fluffy.  Blend in eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder.  Add the flour, salt and baking powder and mix on low until incorporated.  Fold in the chocolate chips with a wooden spoon.

Divide the dough into 12 equal pieces.  

Roll each portion into a ball (slightly smaller than a tennis ball) and flatten slightly into a disc. 

Place each disc on the baking sheets a few inches apart.  Bake 16-20 minutes.  Let cool for several minutes before placing on a wire rack.

I promise I won't judge you for eating two...or three of these fresh out of the oven. 

And don't forget your glass of milk.  It's a must with these!

ENJOY!!

Cupcakes Perfect for a Picnic

This past weekend I was invited to a picnic in the park with the ladies for Summerfest where they perform different plays during the summer.  You bring your blankets, food and wine and enjoy the show.  So much fun!

I was on dessert duty.  I thought about doing something similar to the Red Wine Cupcakes I did back in February...but with chocolate. 

I was also inspired from i am baker's Desserts for the Deserving.  I just love how she's baked the cupcakes into pint size jars.  I've been wanting to try this for a while now and I thought baking the cupcakes into jars would be PERFECT for a picnic!

And they were.  Delicious and easy to eat.  And delicious.  Did I mention they were delicious? 

Super easy to pack up into a picnic basket without having to worry about smushing them!


Red Wine Chocolate Cupcakes
(Modified from Food.com)


1/2 cup unsweetened cocoa powder
4 ounces chocolate, broken into pieces
1/2 cup water, boiling
1 cup butter, room temperature
1 1/2 cups granulated sugar
4 large eggs
1 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup red wine (I used Shiraz)

Preheat oven to 350 degress and line 2 muffin pans with muffin cups or

(if you're using the jars) spray your jars with non-stick cooking spray.  Line the jars along a cookie sheet.

In a medium bowl, combine cocoa powder with chocolate pieces. Whisk in the boiling water until chocolate is melted and mixture is combined.

In a large bowl, cream butter and granulated sugar together. Beat in the eggs one at a time, until fully blended. Add in flour, baking powder, and salt, and mix until just combined.

With your mixer set to low speed, alternate adding the chocolate mixture and slowly pouring the wine in batches, mixing well between each addition (with your mixer already turned on low, this prevents the wine from "sloshing" out of the mixer). Repeat this until batter is smooth. Divide mixture among muffin cups, filling each about 3/4 of the way full.

Bake about 20 minutes or until your toothpick comes out clean.  If baking in small jars, you will need to increase your bake time about 5 minutes, checking periodically.  Let cool.

Cream Cheese Icing

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract

In a medium bowl, cream together the butter and cream cheese until light and fluffy.  Add in the vanilla extract until combined.  Sift in the powder sugar and mix until smooth.

**Note:  The key to icing is to make it the way you like it.  There is no right and wrong to icing.  Getting the consistency and texture can be completely modified by adding powdered sugar or a little bit of water until just right.  I almost never follow the amount of powdered sugar on recipes anymore.  I just add until I get the consistency I like and it tastes yummy.  Just don't make it too thick if you are spreading it on a cake or piping.  But know you can always add a little bit of water to thin it back out. 

ENJOY!!!

The Best Cupcakes EVER!

So what could possibly earn the title The Best Cupcakes EVER? 

Cookies and cream cupcakes.  That's what.


Mark's birthday was on Monday and we have been going to place after place in celebration.  I have searched high and low for new different recipes that he would love, and this one didn't disappoint.  

To quote my husband, "These are definitely the best cupcakes you have made yet"!  


He's definitely a keeper! ;-)

And so are these!  I wasn't sure how I would like such large chunks of oreos throughout the cupcake batter...but it is so good!


I know you are dying to get this recipe, so head on over to Annie's Eats to get it!

Here are a few things I would do differently... 


First, the oreos I laid in the bottom of my cupcake liners got stuck to the wrapper.  To prevent this I would just add a little bit of baking spray before you add the oreo half.  That way you still have the Oreo on the bottom!
 

Next, when you are making the frosting, just be sure to add the confectioners’ sugar one cup at a time.  If you have made icing as much as I have in the past week, you want to prevent as much of the sugar from flying out of the bowl as possible.  (A little trick I always do when making my buttercream icing, is wet an extra dish towel and lay it over your mixer while mixing.  That way you keep the sugar in the bowl...and off your counter top!)


For those of you who are like me and completely unaware of how many oreos come in a package, you'll definitely need two packages of oreos for this recipe.  I lucked up and thought I would buy the mini oreos for garnish, but instead ended up using them in the cupcake batter when I realized I wasn't going to have enough.  


Instead, I just used my left over oreo halfs from the ones put in the bottom of the cupcake liners for the garnish.  Still have the same delicious and beautiful effect!

Hope you enjoy!!