Roasted pumpkin seeds

Happy Halloween!

I always try to make roasted pumpkin seeds when we carve pumpkins. They are so easy and fun to munch on. I’ve found that one pumpkin’s worth is plenty, so don’t drive yourself crazy collecting everybody’s seeds.

Some people have special recipes for these things. I’ve seen the sweet and the savory. But I just do mine simply:

Once you’ve carved the pumpkins, separate the seeds from most of the goop. Leave some goop on, it will be yummy roasted. DO NOT WASH THE SEEDS. Spread the raw, slimy seeds on a cooking sheet and sprinkle with seasoned salt (or salt and pepper) and paprika. Roast at 400, tossing a few times, until crisped up. We like ours still a little soft in the middle.

Enjoy, friends! xoxo

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Palmiers

When I was little, we called these elephant ears. Not the deep-fried carnival fare. The light, flaky pastry rolled in sugar and baked until golden. The recipe is so easy, I’m not sure they deserve such a snooty title as palmiers, but Ina Garten would have it no other way.

I accidentally added way too much sugar to mine, so they were more caramelized than normal. But they still tasted good, especially a couple days after I made them. Yummy with your morning coffee or tea.

Preheat oven to 450.

Mix together 1 c. sugar, pinch of salt and 1 tsp. cinnamon. Spread 1/2 c. on a flat surface and lay out a sheet of thawed puff pastry. Spread the rest of the sugar on top and roll out the dough to about a 13-inch square. Fold two sides halfway toward the center. Fold again to the center of the square. Fold again, like you are closing a book. Slice the dough in 1/2-inch pieces and lay on a baking sheet covered in parchment paper. Bake 6 minutes, flip each cookie and cook another 3-5 min. until caramelized. Repeat with second batch, as needed. Cool the cookies on a wire rack.

Serve at room temperature and enjoy! xoxo