If I were a good blogger who thought more than a day in advance I would’ve posted this weeks ago so you’d have time to plan and make these when you carved your pumpkin. I’m not a good blogger, I’m a foggy headed mommy. So here’s a post about pumpkin seeds that no one is going to use…
You’ve likely already thrown your seeds or roasted them if you’ve already carved your pumpkin. But if you’re carving your pumpkin today or tomorrow, then you’re in luck and you’ll have pumpkin seeds to roast! Or you could go buy another pumpkin, scoop out the goo, carve another jack o lantern and roast some seeds. And if you live in Houston you might need to replace the pumpkin that’s rotting on your porch anyway thanks to 80 degree temps and high humidity in OCTOBER. Why do I live here?
These pumpkin seeds are very simple and straightforward. Wash and dry your seeds (preferably overnight), toss in melted butter and spices, and roast in the oven. Nothing fancy. I’ve seen so many variations, from buttermilk ranch to salted caramel. People are so creative! I thought about trying something out of the ordinary, but ultimately decided to stick with something simple and something nostalgic. I remember roasting seeds as a kid, and this is what we’d do, although maybe with just salt a pepper or seasoning salt. I made my own little mix of spices for these seeds. You could easily adapt this with the spices you like. Happy carving, happy snacking and Happy Halloween!
Roasted Pumpkin Seeds
1 cup raw pumpkin seeds, washed and dried
2 tablespoons melted butter
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
Preheat oven to 375°F
In a bowl toss pumpkin seeds with butter and spices to evenly coat.
Pour the seeds out onto a rimmed baking sheet (lined wish parchment for easier clean up).
Roast for 15-20 minutes, shaking the pan every 5 minutes to make sure the seeds are evenly roasted. The seeds are done when they just begin to brown, but I like mine a little darker so I often go a minute or 2 more.
Cool and store in a sealed container up to a week.
Candy corn is one of those things that you either love or hate. I love it. Ben hates it.
I know they’re supposed to taste like honey, and I guess they kinda do. But they really just taste like sweet, sugary deliciousness to me. If you’ve never tried candy corn mixed in with salted peanuts I highly recommend it; a great combination of salty and sweet. They’re also good covered in chocolate. You can find the chocolate covered ones at Central Market. When I was visiting family in Austin I bought some in the bulk section. They are evil…in a really good way.
Anyway, we have no Halloween plans. Since we don’t have kids to take trick-or-treating and we’re not the kind of people who dress up our dog our plan is to stay home and pass out candy if we have any kids come to our house. We haven’t spent Halloween here yet, so we don’t know how busy our neighborhood is. I kinda hope no one comes…more Kit Kats for me!
Anyway, I get daily cookie recipes from Martha Stewart, and this is what came today. The recipe is a small batch and I had all the ingredients so I figured I’d go ahead and make them. They are adorable little cookies, and they taste pretty good. So, this is how I celebrated Halloween this year. Enjoy!
Candy Corn Sugar Cookies
Makes about 36
4 tablespoons unsalted butter, very soft
1/2 cup sugar
1 large egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup all-purpose flour (spooned and leveled)
About 36 candy corns
Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 9-10 minutes.
Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.
Happy Halloween! I made these cookies for the trick-or-treaters at Ben’s office. I thought they would be more fun than little bags of candy, and too cute for words. I also thought they would be quick and easy. Cute, yes. Quick and easy, kinda.
This Halloween treat can be made in a day, but I spread the preparation out over 3 days.
Day 2: Brush ice cream cones with chocolate and let set.
Day 3: Assemble & decorate hats.
My original plan was to make royal icing to decorate the hats, but as the deadline approached and a stack of about 100 papers needed grading, I broke down and bought tubes of Wilton icing in orange, black, green and purple. As I completed the last hat I was very thankful that I’d made this adjustment. Sometimes you just have to take shortcuts.
The Wilton icing tubes are pretty great. You simply attach Wilton decorating tips and get creative. It’s easy to switch out tips and the colors are nice and vibrant. It’s often hard to achieve really vibrant color when you color your own icing, so this saves time and the stress of making the perfect color you’re looking for.
Witch Hat Cookies
24 chocolate sugar cookies
24 sugar ice cream cones
1 package chocolate candy coating
2 large bags M&M’s
Various icings, sprinkles, decorations, etc.
Melt chocolate coating according to package instructions.
Use a pastry brush to coat all the cones with chocolate. I found it easiest to place a few fingers in the cone to hold it while I brushed on the chocolate. Stand up on parchment paper and let set.
Fill the ice cream cone with your choice of candies. Candy corn, M&M’s, Skittles, whatever.
Use some of the frosting to pipe around the base of the ice cream cone. Top with the cookie and flip over to set.
Decorate as desired.
These are a fun treat and would make a fun party favor. Happy Halloween!