Easy Homemade Reese's

This is a fun treat for when you're craving chocolate but are trying to be somewhat healthy! 

Easy Homemade Reese's

recipe adapted from creatingnaturally.com

1/2 cup coconut oil (The flavored kind is good in this recipe. I buy mine at Costco!)

1/2 cup cocoa powder

1/2 cup peanut butter

1/4 cup mild honey

1/2 tsp pure vanilla extract

Prepare a muffin pan with 10-12 muffin liners. 

Blend all ingredients in a mixer or food processor until well blended (I use my kitchenaid with the wisk attachment).

Pour the liquid fudge into the prepared muffin liners, filling to about 1/2 inch high.

Place the muffin pan in the refrigerator for about 30 minutes (or the freezer for about 10 if you just can't wait!).

Remove the muffin liners from the pan and enjoy! Store in the refrigerator. 

 

I've been wondering if these might be awesome with crunchy peanut butter instead of creamy. If you try it you'll have to let me know what you think!

Roasted Pumpkin Seeds

I really don't enjoy carving pumpkins, but when all the mess is cleaned up, I get a little excited when I remember that I get to roast the pumpkin seeds!

This year I found an article on seriouseats.com about 5 Ways to Spice Up Roasted Pumpkins Seeds. My favorite method is the typical salt and olive oil recipe, although I admit I haven't ventured to try any others!

Salted Roasted Pumpkin Seeds

Adapted from seriouseats.com

about 4 pumpkins worth of pumpkin seeds

about 2 Tbsp olive oil

about 2 tsp sea salt

a little pepper

Scoop out the inside of your pumpkin, and separate seeds from pulp. I rinsed mine, but found out that you shouldn't worry if there's a little pulp left on the seeds when you roast them—it only adds flavor.

Spread seeds in one even layer across a baking sheet sprayed with a little nonstick cooking spray. Pour a little olive oil over the seeds then stir it all around until thoroughly coated. Sprinkle evenly with sea salt.

Bake at 350 degrees for about 30 minutes, or until the seeds are golden brown. You'll hear them sizzling as they dry out. Stir the seeds often while they're baking, so that they toast evenly.

Cool on a large piece of parchment paper for a few minutes before eating. You will hear them cracking and popping as they cool.

A few things that may have helped my seeds taste better this time:

1. I used two baking sheets to ensure that there was only a thin layer of seeds as they roasted. I think this helped them toast more evenly. Mine only took 20 minutes before they were golden brown.

2. We carved our pumpkins in the evening and I left the seeds out overnight on the baking sheets (with just nonstick cooking spray on it). I didn't roast the seeds until later the next afternoon. Maybe this made them dry out more?
3. In the past I think I've baked the seeds at a lower temperature for a longer amount of time. I think the hotter oven works much better!

Enjoy! Roasted pumpkin seeds are such an easy, tasty snack that you only get to take advantage of about once a year!