Wednesday, October 31, 2012

The Order of the Phoenix Halloween Party

Happy Halloween!

I have to admit, Matt and I have never really made a big deal about Halloween. In fact, you can usually just find us on our porch passing out candy to trick-or-treaters. However, that all changed when we received this invitation from Colleen & Megan at Two Delighted...
Check out {this post} to see how they made these invitations! You would seriously be out of your mind to decline an invitation to a party like this. These girls really know how to throw a good party.There were floating candles, a honeydukes station, chocolate frogs & peppermint toads, a potion station and so much more. My pictures really don't do their party justice, so check out Two Delighted's post for yourself {HERE} and {HERE}!Colleen & Megan were the best and cutest hostesses ever, so we surprised them with wine wrapped in pumpkin sweaters! Are these not the cutest things ever? They loved them.

I also whipped up a "spooky" version of my pumpkin dip for the party.

{A few more costume details}
 Have a spooky Halloween, friends!

Monday, October 29, 2012

Roasted Pumpkin Seeds

After carving a handful of pumpkins this season for my pumpkin dips, Matt decided to make a deal with me. For every pumpkin he cleans out for my dip, I have to bake the seeds for him. Deal. Actually, easiest deal ever because I hate cleaning out the pumpkins and I love roasted pumpkin seeds!
Oh, and did you know that pumpkin seeds are a healthy snack that helps strengthen your bones and reduce cholesterol? That makes one more reason not to toss your seeds!

So here is how I seasoned these little guys...

·         Pumpkin seeds
·         1 tablespoon extra-virgin olive oil
·         salt and pepper
·         1 pinch cinnamon
·         1 pinch cumin
·         1 pinch cayenne pepper
·         1 tablespoon honey

1. Spread pumpkin seeds on baking sheet and bake at 350 degrees for 20 minutes.
2. Remove seeds from oven and toss with olive oil, cinnamon, cumin, cayenne, and honey in a bag or Tupperware container.
3. Spread pumpkin seeds back onto the baking sheet and lightly sprinkle salt and pepper to taste. Return to oven and roast coated seeds until golden, about 10-12 minutes. Scrape from pan and stir seeds as they cool to prevent sticking.

A sweet and spicy fall snack {or salad topping}!
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