Roasted Pumpkin Seeds

Okay, we are finishing up last minute details so that our Halloween night is all we want it to be.  As you are carving that crazy Star Wars or Paw Patrol design to be parents of the year, be sure to save the pumpkin seeds.

You don’t even need to deal too much with them until later.  Just run water over them, remove the slimy guts, and let them dry out.  The best is to lay them on a cooking sheet and air dry for 24 hours.  When your seeds are all dry, it’s time to roast.

2 T of butter for each 1/2 of seeds

Pumpkin seeds

Seasoning Salt (1 teaspoon or desired amount)

Sea Salt

Preheat your oven to 400 degrees.

Melt butter. Then add seeds, butter, seasoning salt and sea salt. Mix well.

Line cooking sheet with foil. Place seeds on baking pan and add foil to the pan. Cook seeds for 10 minutes, remove and flip seeds.  Bake an additional 10 minutes or until toasted.

Let cool and store in airtight container for one week.  You can toss these seeds on top of salads, add a crunch to your fall chili, or just have them as a snack.



Hotdog Mummies

I know, I know.  But it involves two things my boys love- bread and hotdogs.  So we got in the kitchen and created Hotdog Mummies.  It was a fun time of creating our little mummies. There is no right or wrong way.  And the finished product was approved by both my boys. To make it easier, you could just wrap the hotdog without creating arms and legs.  Either way, your kids will love being in the kitchen with you.
1 can (8 oz) refrigerated crescent dinner rolls
bun-size hot dogs
Parchment Paper
Mustard or ketchup, if desired
Preheat the oven to 375ºF. Prepare baking sheet by placing parchment paper on pan.  
Unroll crescent roll dough, separate at perforations to create 4 rectangles. Press the other perforations to seal. 
With a pizza cutter, cut each rectangle lengthwise into 10 strips, making a total of 40 strips of dough.
Take one hot dog at a time and make a slit at the bottom for the mummy’s legs. Then, make two slits along the sides for the mummy’s arms.
Wrap strips of dough around the individual arms and legs and then around the body of each hotdog, leaving an area about a half an inch long where the mummy’s face is. Place the mummies on  your prepared baking sheet.20171027_082520
Bake for 12-15 minutes or until the dough is light golden brown and the hot dogs are hot. With mustard or ketchup, draw two eyes on the mummy’s face.

Tres Leches Cake

And just like that I have a twelve year old child.  It sounds cliché to say, he was just a baby.  But honestly I feel like I was just twelve years old.  He is almost as tall as me and has a very determined and passionate spirit.  I don’t have to ask where that came from.  It’s just weird to see it in the human that I have raised.  

You know that when I asked what he wanted for this birthday dinner, I was ecstatic that he wanted me to cook his favorite dinner.  And he was very specific he wanted Tres Leches cake for dessert.  His love for this cake comes from his father.  

This cake is super easy to make.  You just need to plan ahead.  It needs time to soak up the yummy goodness of the three milks in the refrigerator.  This can happen in three hours or overnight if that works into your schedule.  


For the Cake:

1 cup all-­purpose flour
1 1/2 t baking powder
1/4 t salt
5 large eggs, separated
1 cup sugar, divided
1/3 cup whole milk
1 t Mexican vanilla

Tres Leches to add after cake is baked:

1- 12 oz can evaporated milk
1- 14 oz can sweetened, condensed milk
1/4 cup whole milk

For Topping:

16 oz Heavy Cream
3 T Sugar
1 t Mexican vanilla
1/4 t ground cinnamon

Preheat oven to 350 degrees F. Lightly grease a 9×13” pan with non­stick cooking spray.
In a large  bowl combine flour, baking powder, and salt.   Separate the eggs (yolk and whites) into two separate bowls.  Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until fully mixed. Add the 1/3 cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined.  Be careful not to over mix.

Use electric mixer to beat the egg whites on high speed. Then gradually add the remaining 1/4 cup of sugar.  Continue beating until you have achieved stiff peaks.

Gently add egg whites into the batter.  Pour batter evenly into your prepared pan. You want your batter to look even on top.

Bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove cake from the oven and cool completely.

Combine the evaporated milk, sweetened condensed milk, and whole milk in a bowl. Once the cake has cooled make small holes all over top of the cake.  You can use a fork. This time is used chopstick.  (use what you want)

Slowly pour the milk mixture over the the top of the cake.  Make sure to pour near the edges and all around.  You want that milk to get soaked up everywhere.  

Refrigerate the cake for at least 3 hours or overnight, to allow it to soak up the milk.

Before serving, whip the heavy cream, sugar, cinnamon and vanilla until you have stiff peaks. Smooth over the top of the cake.


Fall (and Halloween) All Around the House

We love to decorate our home for the fall.  There is something about pulling out all our little creatures and favored fall items that make me excited and nostalgic all at the same time. The truth is once the calendar flips over to October, I am in a perpetual good mood pretty much until we get to January.  And then I find other happy things to focus on.

This year I added this new centerpiece box to my collections.   We have a new DIY workshop that popped up in our little downtown that I will be visiting quite often.   Although the centerpiece is not just for fall, I quickly added my fall obsession to it.  The fun little cauldron bowls in front are new from Crate and Barrel this year.  They were perfect for our first bowl of chili this year.


We have been married almost nineteen years so we have collected fun decorations over the years.  I love integrating the season into my house.  You might look on a shelf and see my usual decor but a little pumpkin or owl might be right beside it.  Take what you have and add around it.

For the past 6 years I have had a Halloween tree.  Honestly, it is just getting me ready for the Christmas trees coming in a just a few weeks.  I light up my tree every morning and it makes me happy as I pass by it throughout the day.  Instead of presents under this tree, I have glittery, fun pumpkins.


My side doors are complete with spooky wreaths and a simple burlap bow.


Yes, even my animal statues are subjected to getting into the spirit.  This is sweet Hanna.  She loves to dress up too.  (Yes, all my animals have names).


It’s not too late to add your flair to the holidays.  Also look for steals and bargains right after the holidays.  Pick them up and store them for next year.  I know I will be adding more before the big night.  Let me know if you find something I need.

Looking Forward,




Apple Treats in Three Seconds

Apples are every where this time of year.  We will go apple picking, cook with apples, craft with apples, and today we made a treat for our teachers with apples.

It is super simple and a great way to love on your teachers.  We used our family favorite, Honey Crisp Apples.  Then we purchased individual caramel sauce.  Stick them in a bag and tie it up with some ribbon.  You are finished.

Whit loved giving these treats to his teachers this morning.  And his teachers enjoyed a fun, yummy snack after school.