Roasted Pumpkin Seeds

We got a pumpkin a few weeks ago and it took us a while but we finally carved it. My son's choice was a Batman Pumpkin Carving. As a special treat for their hard work I made them roasted pumpkin seeds the next morning.

What you'll need:

-Pumpkin seeds

-1 Tbsp butter,melted

-Salt

-After cleaning out your pumpkin seed boil them in salt water

-2 cups of water for every 1/4 cup of pumpkin seeds, and 1/2 Tbsp of salt for every cup of water

-Bring to a boil and bring down to a simmer for 10 minutes

-Drain and toss seeds in melted butter, add a pinch of salt

-Spread on a baking sheet and bake at 350 degrees F until lightly toasted

ENJOY!

Crispy Apple Turnovers

Over the weekend my family and I went to Winchester, VA for Pick Your Own Apples at Marker Miller Orchard. The weather was perfect for apple picking and the kids really enjoyed their time there. After all the apples we picked the one problem we had was what to do with them all? After much thought and a pie later I decided on this wonderful Crispy Apple Turnover! courtesy of Taste of Home

CRUST:

1 cup all-purpose flour

1/2 teaspoon salt

1/2 cup cold butter, divided

1/4 cup ice water

FILLING:

1/3 cup sugar

2 teaspoons cornstarch

1/8 teaspoon ground cinnamon

2 medium tart apples, peeled and thinly sliced

1 teaspoon lime juice

2 tablespoons beaten egg

1-1/2 teaspoons water

GLAZE:

1/4 cup confectioners' sugar

1 teaspoon water

-In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms.

-On a lightly floured surface, roll dough into a 12-in. x 6-in. rectangle.

-Cut remaining butter into thin slices. -Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges.

-Fold unbuttered third of dough over middle third.

-Fold remaining third over the middle, forming a 6-in. x 4-in. rectangle.

-Roll dough into a 12-in. x 6-in. rectangle.

-Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle.

-Wrap in plastic wrap; refrigerate for 15 minutes.

-Roll dough into a 12-in. x 6-in. rectangle.

-Fold in half lengthwise and then width wise.

-Wrap in plastic wrap; refrigerate overnight

For Filling:

-In a small saucepan, combine the sugar, cornstarch and cinnamon.

-Add apples and lime juice; toss to coat.

-Bring to a boil over medium heat, stirring constantly.

-Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often.

-Remove from the heat.

-In a small bowl, combine egg and water.

-Take dough out of fridge

-Roll dough into a 12-in. square,on floured surface ; cut into four squares.

-Brush with half of the egg mixture.

-Spoon about 1/4 cup filling on half of each square; fold dough over filling.

-Press edges with a fork to seal.

-Place on an lightly greased baking sheet.

-Brush with remaining egg mixture

-With a sharp knife, cut three small slits in the top of each turnover.

-Bake at 450° for 17-22 minutes or until golden brown.

-Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.

Yield: 4 servings.

ENJOY!

Chocolate chunk cookies

So last night I wanted to eat some chocolate chip cookies. I looked thought a ton of chocolate chip cookie recipes many claiming that they were the best. After reading many reviews I decided on one, Best Chocolate Chip Cookies.
But I didn't have anything to make them with. So this morning I went to the dollar store and got what I could with 4 bucks.

What you'll need:

1 cup (2 sticks) Blue Bonnet, softened
1 cup white sugar
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
1 bar of dark chocolate, not baker's chocolate, refrigerated

-In a large bowl beat light brown sugar, white sugar, and softened Blue Bonnet
-Beat in one egg at a time and add vanilla extract
-Stir in flour
-Take the bar of dark chocolate and chop it into small chunks and fold into the batter.
-Scoop a round tablespoonfull of batter and put it on an ungreased baking sheet about 1.5 inches apart
-Bake at 325 degrees F for 14-16 minutes, until edges as golden brown
-Allow cookies to cool on wire rack for at least 10 minutes

So after the substitutions I made the cookies came out delicious about 2 3/4 dozen.

 Enjoy!

 Here is the original recipe Best Chocolate Chip Cookies

Lime Scones

My boyfriend is from Guatemala and as such he was brought up to always drink his cafe con leche with pan. Usually we go out and buy a bag of conchas or tostadas. But since I got into this whole baking thing I figure why not learn to make breads that he could have with his cafe con leche. As a result I came across several scone recipes but not having all ingredients available at home I was limited to what I can make.
So here you have Lime Scones.

What you'll need:

SCONES-
3 cups all-purpose flour
1/3 cup white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup cold butter, cut into pieces
9 tablespoons milk
3 tablespoons lime juice
1 teaspoons lime zest
1 1/2 teaspoons apple cider vinegar

GLAZE-
2 cups confectioners sugar
1/3 cup butter, melted
1 tablespoons lemon juice
1/2 teaspoon vanilla extract
2 tablespoons water

- In a large bowl mix flour, sugar, baking powder, baking soda, and salt
- In a separate small bowl whisk milk, lime juice, and lime zest.
-Take the butter pieces and cut them into the flour mixture until it resembles a crumbly mixture.
-Slowly add milk/lime mixture to flour mixture and mix with wooden/plastic spoon
-Turn dough onto floured surface and knead dough about 6 or 7 times
-Form dough into a ball and roll out into a circle about 1 inch thick
-Cut dough into 10-12 wedges
-Place wedges on lightly sprayed baking sheet about and inch apart
-Bake at 350 degrees F for 12-15 minutes, until edges are golden brown

Note: If you don't have a baking sheet and use a pan with 2 inch sides baking time with be longer. Just remember you want to achieve a golden brown edge.

Wait until the scones are ready to prepare the glaze otherwise it will harden on the surface.

-In a small bowl mix confectioners sugar, melted butter, lime juice, and vanilla extract.
-Slowly add 2 tablespoons of water to mixture so that gaze is easy to drizzle
-Drizzle glaze over warm scones

Note: This is a glaze so it is meant to me very thin and dry clear, if you are looking for a thicker glaze (like icing) omit water and add 1/2 cup more confectioners sugar

Try it and Enjoy!

Simply sweet pancakes

This is a simple pancake recipe with a bit of vanilla extract. My one year old doesn't like syrup over his pancakes so the vanilla adds a hint of sweetness. Almost cake-like in smell and taste.

What you'll need:

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

3 tablespoons butter, melted

1 large egg

1 teaspoon of vanilla extract

-In a small bowl mix milk, butter, and egg

-In a separate bowl mix flour, sugar, baking powder, salt

-Add wet ingredients to dry ingredients, then add vanilla extract as you are stirring.

-Do not overmix few lumps are fine

-Heat a griddle over medium and spray with nonstick spray

-Take about 4 tablespoons of mix to make each pancake.

-Pancakes are ready to flip when bubbles have surfaced and edges are cooked

-Cook other side till slightly brown, about a minute

Makes about 10-12 Pancakes

These pancakes aren't so sweet that you can't add syrup or your favorite topping.

Enjoy!