Monday, October 21, 2013

Fall Recipes

Since I carved my pumpkin, I have had pumpkin seeds on my mind. I am not a fan of pumpkin flavored things, but pumpkin seeds are a different story. With or without the shell, pumpkin seeds or pepitas when shelled) are a great snack or addition to salads, baked goods, or cereal. Enjoy these two recipes and the taste of fall!
Pepita Chocolate Chip Cookies
makes about 18 cookies
1 1/2 cups flour (I used oat flour.)
1/3 tsp salt
1 tsp baking soda
1/4 cup brown sugar
1 tsp cinnamon
1 tbsp. corn starch
1 egg
1/4 cup honey
1/4 cup butter, softened
1 tbsp. oil
1 tsp vanilla extract
1/4 cup mini chocolate chips
1/4 cup pepitas

Preheat your oven to 375 degrees and oil a large baking pan. Mix together the flour, salt, baking soda, cinnamon, and corn starch. In a separate bowl, mix the sugar, egg, butter, honey, vanilla, and oil. Mix the wet and dry ingredients, stirring in the chocolate chips and pepitas last of all. Scoop a couple of tablespoons of the dough out onto the baking sheet at a time. Press the balls flat with the palm of your hand. Bake for 10 minutes, and then let the cookies sit for five minutes before removing to a cooling rack.


Baked Pumpkin Seeds
After carving up your pumpkin, remove the seeds from all the guts that you took out of the inside. Wash them off and let them dry. Preheat your oven to 350 degrees. Spray a large baking sheet with oil, and spread the pumpkin seeds out. Bake for about 25 minutes, spray with oil and toss on salt, stir, and bake another 25 minutes. Allow the pumpkin seeds to cool before storing in an airtight container.

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