Saturday, October 18, 2014

Roasted Pumpkin Seeds with Sea Salt and Garlic


There is nothing better after carving your fall pumpkin than roasting the seeds for a delicious treat. Below is one of our family favorites. 

Happy Roasting!

Ingredients                           
  • pumpkin seeds from your freshly carved pumpkin
  • grape seed oil (or olive oil, butter, vegetable oil, canola oil etc.)
  • Himalayan pink salt
  • Powdered garlic or crushed garlic (optional)
Utensils
  • Baking sheet
  • Spatula
After you have separated the pulp and the seeds from the newly carved pumpkin, place the pumpkin seeds in a colander and rinse under cold running water to remove and separate the pumpkin seeds from the pulp. Stir with a spoon the pumpkins seeds so that the water drains off the seeds, as much as possible in the colander.

Drizzle your baking sheet with grape seed oil (or your preferred oil type) and stir the seeds around the oil so that they are all coated. It is recommended to go light on the oil so that it does not make the seeds soggy or take a much longer time to bake. You can always add additional oil if needed.

Spread the pumpkin seed evenly on your baking sheet one layer, sprinkle with sea salt and stir well. If you like garlic, sprinkle garlic powder (or crushed garlic) over the salted pumpkins seeds and then stir around in a single layer, so that the pumpkin seeds are covered.

Bake at 350 for 10 minutes.  Take them out, give them a stir, and place them back in for another 10 minutes. Our family tends to like them a little more toasted so your timing may very a bit in terms of your roasting taste.



Monday, October 13, 2014

Monday Finds: Birdhouses – All Shapes and Sizes

Birdhouses play an important role in the conservation of birds and have different physical and behavioral needs thus there is not one type of birdhouse that would be suitable to all. The types of birds that will nest on a yard or property are largely determined by the habitat.  Below are few birdhouses that can be enjoyed by many. 



  1. Birdhouse Trailer - Shasta Bird house - Blue/White birdhouses by Birdhouse 20
  2. Wood Bird House Rustic Birdhouse Recycled Metal Flower Simple and Sweet Lime Green, by BaconSquare Farm
  3. Window mounting wren bird house, Cedar Bird House, Wooden Wren House, Natural Finish, Outdoor Birdhouse by Built at Home by John
  4. Redwood Balloon Birdhouse by aveart
  5. Rustic Birdhouse - License Plate Birdhouse - Spoon Birdhouse - Primitive Birdhouse by Rural Originals
  6. Mosaic Stone Bird house and Feeder by Winestone birdhouses


Wednesday, October 1, 2014

Apple, Pear and Almond Pancakes


Many times when my husband works late, my daughters and I love having breakfast for dinner. There is just something so fun when having a family favorite of cheese eggs, pancakes, quiche or even crepes for dinner. 

Apple, Pear and Almond Pancakes
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 1/2 cups milk
1 apple, peeled and chopped
1 pear, peeled and chopped
1 teaspoon cinnamon
1 teaspoon nutmeg
Handful of sliced almonds

Mix together the flour, baking powder and salt. Combine milk and egg to the flour mixture and stir. Add the apples, pears, almonds, cinnamon, nutmeg and stir together.

On the stove top melt butter in a skillet, pour the pancake mixture into the skillet to the size of the pancakes that you desire. We have had fun making silver dollar pancakes in the past. It really depends on what you like. Cook until brown on one side, flip and cook on the other side until done. 

* Another good combination that we have enjoyed when just making our apple/cinnamon pancakes is adding 1/4 cup of oatmeal. When you do this, you may need to add a little bit more milk, due to the batter being thicker.
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