Sweet and Spicy

October 27, 2011 § Leave a comment

Sometimes you have a craving and you can’t decided how to satisfy it. Do you go with Sweet or Savory? I’ve always leaned towards savory things like potato chips, pretzels and popcorn, but sometimes there is nothing better than a big bowl of ice cream or chocolate. While carving pumpkins last weekend I saved the seeds to roast and I decided to make half sweet and half spicy. I used this Sugar and Spice Roasted Pumkin Seeds recipe for the sweet ones and this Spicy Pumpkin Seeds recipe for the savory ones. They turned out Din-O-Mite if I must say. Now I don’t have to settle, I can have sweet and spicy all in one sitting.

Ingredients For Spicy Pumpkin Seeds:

  • 2 cups raw pumpkin seeds
  • 1/4 cup butter, melted
  • 1/2 tsp. Tabasco sauce
  • 1 tsp. cayenne pepper
  • 1/2 tsp. cumin
  • 1 Tbsp. chili powder

Ingredients For Sugar and Spice Roasted Seeds:

  • 1 cup pumpkin seeds
  • 1 tablespoon melted butter or vegetable oil
  • 1 tablespoon granulated sugar, or more, to taste
  • 1/2 to 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice

For both recipes, preheat oven to 300 degrees. Spread dried and seasoned seeds on a baking sheet lined with foil and roast for 45-60 minutes.

Mocha Hot Fudge

October 21, 2011 § Leave a comment

Sweets, Sweets, Sweets! It’s the only thing I’ve had on my mind lately. I think it has something to do with trying to get back in shape after having Cash. As someone who works out to eat whatever I want (in moderation that is) I am finding it really hard to restrict myself. As I was watching the Food Network the other day I decided if I’m going to give in to my cravings I would prefer to have it be something homemade and not processed (I’m trying really hard to stay away from all that Halloween candy out there). I found this recipe for Mocha Hot Fudge over on Not Rachael Ray. I cannot wait to pour this sauce over ice cream, a baked apple or put a spoonful in a cup of coffee. There’s nothing wrong with a little indulging if it’s homemade, right?

Mocha Hot Fudge
makes 2 cups

1 cup granulated sugar
1/3 cup cocoa
2 Tbsp all-purpose flour
4 Tbsp espresso powder
1 cup fat-free milk
2 Tbsp unsalted butter
1 tsp vanilla extract

1. In a small saucepan, combine sugar, cocoa and flour, and espresso powder with a whisk.
2. Add milk, butter, and vanilla.
3. Bring to a boil over medium high heat, stirring continuously, and boil 2-3 minutes or until thickened.
4. This thickens a bit more as it cools, but you can store it in the fridge and warm up how much you want, when you want it.

*I substituted rice flour for all-purpose flour to make this recipe gluten free.

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