Baked Sweet Potatoes are one of my favorite Autumn treats. It warms your heart and soul, and the pleasant aroma is just enchanting. I did not grow up with sweet potatoes. The first time I tried sweet potatoes I was 18 or 19 years old. […]
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Sweet Pumpkin Porridge is one of those perfect comforting foods during cooler weather. Ah, don’t you just love the smell of cooler weather approaching, beautiful Autumn scenery and comfort food? Alright, perhaps we look forward to comforting holiday food more than anything else, but fall […]
In my opinion, Oven Roasted Pumpkin Seeds are one of the most addictive, but tasty snacks that we could ever munch on.
They are a labor of love, truly. We do need several steps to prep them, a drop of patience and love but they are totally worth it.
I still vividly remember autumn and wintertime in Belgrade. Well, I could not wait until school is finished so I could walk by my favorite street vendor and buy a newspaper cone of pumpkin seeds as well as chestnuts.
It keeps you warm as much as satisfied while you wait until a trolley or a bus gets you. Fun memories!
To move to the present time, pumpkin carving and taking the seeds out has been a family affair. An amazing activity for the kids.
We got these two huge pumpings. I was so happy to see that we had so many seeds. I really love this addictive snack.
What are some of the Fall or Winter activities that you do with your family or just with your kids?
Anyhow, what I wanted to point out that this was the first year that I was soaking seeds. To be frank, they came out much better, so I encourage you to follow the steps that I wrote in my recipe.
I would love to hear how you make pumpkin seeds?
My husband and I can’t stop eating. In the last few days, more than half has been gone. We pulled out 6 cups of seeds. Unbelievable! I am telling you, these pumpkins were amazing.
If you use my recipe to make Oven Roasted Pumpkin Seeds, please tag me on Instagram. @sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance for all your support.
Snack you might like:
Easy, tasty and healthy snack idea.
- 2 cups raw pumpkin seeds
- 1-2 teaspoon salt
- 1 teaspoon dried rosemary
- A drizzle of oil for each batch
Clean the seeds
- Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water.
- After cleaning, which is the hardest part, soak in 2 cups of cold water. Soak for at least 6 hours. Drain.
Boil the seeds
- Boil the seeds for 10 minutes in salted water.
- All you need is 2 cups of water and 2 teaspoon salt.
- Boiling before roasting is very important because you will cook the seeds so when you roast them they will be cooked through.
- Drain and leave them in the colander to cool and air dry.
Dry the seeds
- Do not use paper towels because the seeds will stick. I would recommend a clean cotton towel.
- Dry well, and then preheat oven to 350F.
Season the seeds
I used a drizzle of oil, then a sprinkle of sea salt and rosemary. You may use any other herb.
Roast the seeds
- Keep seeds in the single layer. I made 3 batches just to keep them in a single layer.
- Depending on your oven, but do check them at 18 minutes. I take them out at 21 minutes.
- Set a timer at 10 minutes, and shake your baking sheet. This will prevent seeds from sticking and they will roast beautifully.
Allow the seeds to cool down completely, then store in the ziplock bag.
- Taking the seeds out of the pumpkin is not included in the prep time.
- Nuts and seeds have enzymes to help prevent them from sprouting prematurely. However, those enzymes can make pumpkin seeds difficult to digest which is why soaking comes in handy. By soaking them in salted water, you are stripping away the enzymes and making the seeds much easier to digest. source: Wellness Mama
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School is in a full session for over two months now, so these delicious and Fluffy Cream Cheese Blueberry Pancakes make an appearance on our table quite often. We are almost at the Fall break, but temperatures are not getting any better. We are still […]
I am a sandwich person, and I could eat a sandwich probably every single day. However, when it comes to ham, slow-cooked pork, swiss cheese, pickles, mustard pressed in the Cuban bread there is nothing better in this world. I love this Tasty Pressed Cuban Sandwich. […]
This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.
What a better way to start September than with warm and appetizing sage and brown butter gnocchi. This delightful dish screams comfort food to me. Fall food should be comforting, don’t you agree?
Well, I genuinely love Autumn and everything that comes with the Fall season; Autumn foliage, tasty food and the fragrant air that smells more like cinnamon and spice.
Anyhow, I wanted to let you all knowthat I partnered with Minerva Dairy Butter once againto bring you one more amazing recipe.
By the way, did you know that Minerva Dairy, is America’s oldest family-owned creamery? They just revamped their brand and packaging this year in honor of their 125th anniversary.
That is impressive, my friends. I absolutely love their story as well as working with a brand like Minerva Dairy.
So, after thinking of some wonderful and yummy ideas, this classic recipe popped in my head. It is sincerely loved all around the world and most importantly my family loves it.
It was a win-win situation here. I post homemade recipes that my family dearly likes.
You will never find fake food whatsoever. I style food that I post here, of course. However, after each photoshoot, we devour food that I made. Every so often I need to heat it up but after doing this for nine years, they know the drill.
That being said, we enjoy gnocchi prepared with Minerva Butter. I love unsalted but for savory sauces or any other dishes, I use garlic and herbs to give a bit more character.
It’s extremely delicious. Sea salt Minerva Dairy Butter is very tasty as well. I love smearing on my morning toast. I’m more of savory breakfast or brunch gal.
Nevertheless, I heartily hope youguys like these sage and brown butter gnocchi. They are reallyunbelievably tasty.
Hey, if you make Sage and Brown Butter Gnocchi or any other recipe from my site, please tag me on Instagram. @sandraseasycooking… Thank you so much in advance!
Sage and Brown Butter Gnocchi is easy, tasty a perfect dinner.
- 1 pound potato gnocchi, you may make your own if you wish
- 1 tsp. Lemon juice
- Salt, and Black Pepper to taste
Butter Sage Sauce
- 5 tablespoons Minerva Dairy garlic and herbs butter
- 6 sage leaves, thinly sliced or leave them whole
- 1/2 cup shaved or grated parmesan cheese
- Melt the butter in a large skillet over high heat. Cook, stirring until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Turn down the heat and add sage and fry it for 30 to 40 seconds. This takes a few minutes or less so be close by. Transfer the butter and sage to another bowl.
- Bring a larger pot of salted water to a rolling boil then add the gnocchi. When it floats to the surface it is done. Allow it for about half a minute more in the boiling water before removing the gnocchi from water.
- Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Be careful and stay a bit back.
- Pour over brown butter and sage and keep tossing gnocchi.
- Add a few tablespoons of the gnocchi cooking water and a gentle squeeze of lemon, about 1 teaspoon or so; toss again.
- Remove from the heat and add half of the cheese. Divide among bowls and top with the cheese.
- Serve it with a bowl of greens such as Cesar salad.
You may use any pasta for this dish, even ravioli as long as you have sage and herbs and garlic butter.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I dare to say that Zesty Rosemary Lime Chicken Wings are absolutely mouthwatering especially made in the Air Fryer. I mean, you do not have to be a chef or even a good cook to make these. So simple, yet packed with flavor. We just […]
One more old recipe repost because it is winter season, this is comfort food that we love during winter, and you guys kept asking for this recipe. So here is my stuffed cabbage rolls or as we like to call them, Sarma! As much as […]
Are you a fan of Carrot Cake? I enjoy carrot cake, but I am not the biggest fan mainly because most of the carrot cakes contain a thick layer of frosting, and I don’t like frosting so I started making my own. To be honest nobody in my family likes frosting unless it’s whipped cream cheese and preferably homemade cream cheese based frosting.
If I make a real cake, which is extremely rare, but if I happen to make a nice cake usually we use whipped cream instead of the frosting because it tastes so much better. On the other hand, carrot cake and cream cheese frosting just go together. Don’t you agree?
I had quite many notorious bakers in a family that I grew up with. They would bake their heart out, and me, well I know how to make rolls, pies, bread, and things of that nature. Cakes? Cakes are not my niche, although I merely improved, I still can’t decorate for shit. This is a simple cake, and that’s what I genuinely like the most — Cup of coffee and a simple slice of cake to make my day! These bars are so delicious. Sometimes I add seeds and oats, or maple syrup instead of sugar. I hope you guys like it as much as we did.
HOMEMADE CARROT CAKE BARS WITH CREAM CHEESE FROSTING
- 1 lb Grated Carrots strain, and pat dry
- 1 cup Crushed Pineapple drained (reserve juice)
- 2 1/2 cups All-purpose flour
- 1 teaspoon Baking powder
- 3/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon Nutmeg freshly grated
- 1/4 teaspoon Ground Allspice
- 1 cup packed light Brown sugar
- 1 cup Granulated Sugar
- 4 large Eggs at room temperature
- 3/4 cup Vegetable or Canola oil
- 1 cup Chopped Walnuts
- 1 cup Raisins, golden and black or whatever kind you have Soaked in Pineapple or Orange juice, rum if you prefer
CREAM CHEESE FROSTING
- 2 8-ounce packages cream cheese chilled
- 8 tablespoons unsalted butter softened at room temperature
- 1 1/3 cup confectioners' sugar sifted after measuring
- 2 tablespoons pure Vanilla Extract
- Walnuts, Pecans or Almond for garnish
- Preheat oven to 350 degrees Fahrenheit (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.
- Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Drizzle a few tablespoons of cold pineapple juice over the cake a allow it to cool down completely. When cool, slice it in half and add your favorite Cream Cheese Frosting. I just mix ingredients for cream, cheese frosting until creamy.
FROST THE CAKE:
Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake, if you wish. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Also, I sliced the cake in half and added a thin layer or the frosting in between. It is not necessary, but it tasted great.
Before serving, slice the cake into equal squares and serve as bars.
TIPS Don't over-mix or let your cake sit too long. Baking soda reacts immediately so if you over-mix or leave it around, the gas will escape and your cake will be flat. Use the good pans. Line the bottom of your layer pans with wax paper or parchment paper. To make a bundt, bake at 325 for 75-90 minutes.
I feel like everyone loves quick, easy and fun pasta recipes. So this fall-inspired Mediterranean Pasta Salad falls right into quick, and easy dishes. We love this delicious DaVinci Pasta, you can really taste the quality with each bite you take. I have decided to […]