Monday, October 29, 2012

Pumpkin Carving and Seed Roasting

I got a later start this morning than normal so sorry my post is later than usual. Lots of things going on around here as I'm sure it is at your house. This time of year always seems to sneak up on my a bit but we're doing our best to stay on top of things....and most importantly, celebrate the little ones.

Last night's adventure: Pumpkin Carving

Now we could just dive right in but we decided a little planning should happen first.


So the girls (and Daddy) started brainstorming/drawing out what kind of face they wanted on each of their pumpkins.


Tessa thought she wanted something a little scary.


And Teah wanted a happy face. :)


(Gotta love watching a two and a half year old draw. Melts my heart.)


Now that the planning was done it was time to
dig in!!



Although the girls weren't too sure of all the goo. (Not sure where they got that from--notice, I'm behind the camera the whole time. :)


(You want me to do what?)


Well, eventually we managed to get everything out,
including the seeds!!

And one of the best part (for us anyway) about getting out the seeds is roasting them. Check out below for a few new recipes we tried.


First thing I do is put them in a collendar and rinse all the goo and stringy stuff. (Very technical names I know.) However, I have read where some people like to leave all that on. Personal preference. I prefer mine goo free. :)


For my recipes I went to Taste of Home for some ideas and cooking directions. However, I kind of edited them based on what I had around home and just what kind of sounded good. 


I decided to try three different types. The first one was a sweet batch. I used veggie oil (although the recipe called for canola oil), 
and pretty equal amounts of 
Cinnamon, 
Brown Sugar, 
and Pumpkin Pie Spice. 

I baked them on a cookie sheet for about 50 minutes at 250 degrees.



The second batch was a spicy batch and I followed the recipe here.


The third BBQ batch was our own creation. 
Veggie Oil
Seasoned Salt
Sweet n Tangy BBQ Seasoning.

Because I had more of these it took longer to cook. I might suggest if you have more than a thin layer on your cookie sheet, upping the temp to 300 degrees for a about 40-45 minutes.



Which ones did we like best? (Drum roll please....)
Honestly it was probably our own BBQ creation but the others were very tasty as well. Totally a preference thing--just like the goo. :)

And of course we can't forget about our pumpkins, Scary and Happy. 



 There you have it! Another thing to check off Mom's list but most importantly another tradition/memory we will cherish forever. I truly have to slow down and remind 
 myself of that sometimes. I hope you all get to do that as well. Happy (almost) Halloween!



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2 comments:

  1. Yumm! Roasting our pumpkin seeds is on my to-do list for today. Thanks for the recipes! We just carved the pumpkin the other day but I had to throw it out this morning as it's been so hot here it was already rotting. :-( Luckily my 2 1/2 year old wasn't too upset because he loves any excuse to "give it to the garbage truck to eat!"

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    Replies
    1. No problem! I'm hoping our pumpkins make it two more days! It's pretty dry here so I'm hoping we'll be okay!

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