On the tails of
last week’s post: this time, some people treats!
My crossfitting significant other sent me this paleo-friendly recipe via Flipboard message about a year ago, and I’ve been making it ever sense, especially for road trips and hiking. Most recently, I heard my next adventure is going to involve food price
sticker shock, so naturally I whipped up some, and thought it a good morsel for you to try.
…because some things are worth trying again after the first time didn’t quite turn out 10 years ago.
left: sweet, right: bbq, bottom: salted
Roasted Pumpkin Seeds
Source recipes: the first search result off google + Food Network combinations
boil, season, bake.
Leftover pumpkin seeds from carving 2 medium-large pumpkins
Arbitrary Amounts of…
Seasoning combinations (amounts to taste):
BBQ: brown sugar, ground cumin, chili powder
Sweet: Sugar, cinnamon
Clean the seeds.
Boil for 10 minutes in salt water.
Drain the seeds in a colander.
Spread seeds onto a baking sheet and drizzle with extra virgin olive oil, plus seasoning of your choice (see above for what I did).
Roast seeds at 325F for 15-22 minutes, taste testing a few seeds at 15 minutes.
Optional step: accidentally touch the burning hot pan and spill 1/6 of the seeds.
BBQ roasted pumpkin seeds
This Week’s Trial Recipe Rating: 4 of 5
I tried roasting fresh pumpkin seeds once years ago, and it was dry and not tasty. This method with boiling first was delicious!
Likelihood of Repeat: 75%
Totally worth doing in 365 days when I have fresh pumpkin seeds again!
Lesson Learned: Boo!
11/1/14 edit: these are not as crispy and tasty second or third day, unless you toast them up a little again.
BBQ roasted pumpkin seeds + rogue farms pumpkin patch ale
Cookies Part 1 of 4.
Last Saturday night, the ingredients for baking cookies and cookie-like items started amassing on my kitchen countertop.. ingredients inventory: marshaling up the troops
Okay, so they weren’t doing it all on their own. I did an inventory for my ideas to figure out what I still needed to get at the store.
insane inventory of ingredients to consolidate what was not already in the pantry
Clearly, I overcommitted on types of cookies:
sweet & spicy almonds
almond florentines (my personal favorite)
Layer on top of that the plan to make some of the sugar cookies and florentines gluten-free and we have confirmation I was seized by that once-a-year crazy cookie spirit that happens around now. Must be the primal need to store up fat for the winter or something. I also stopped taking photos, as I suffer increasing embarrassment the more photos I take (even if the cookies aren’t asking me to stop). I conned a couple friends to come over and help (with the promise that they could also just come help eat them), thanks, friends! They were the saving grace, both from all their extra hands, baking expertise, gluten-free chocolate chip cookie dough (thus enabling me to abandon my non-GF efforts of that), and even a special macaroon recipe (thus allowing me to entirely cede any claim to making the macaroons with my own hands). 4 out of 6 ain’t bad. I often forget the particulars of baking things since I don’t bake year-round, so it was nice to have a few more brains in the mess. Hopefully they didn’t feel trapped at my house into baking hell..
A few rules I try to remember:
Always set the time for a little less than prescribed so you can check the food, or check it a little before the time.
Mix wet and dry ingredients separately before putting them together, so they distribute well.
Scale your recipe to the amount of the key ingredient you have.
Get other people to eat too so you aren’t sick later from too much sugar.
Less words, more food pr0n!
Since I overcommitted on the cookies in one day, I’ll be more reasonable here and post one recipe at a time (4 total) during this special holiday weekend. Let’s start with the gingersnaps, since it is a pretty enduring recipe I pull out every year, after that initial year when a certain ‘roommate’ started teasing me for baking it so many times (but that is how you get good at it!).
(originally from Joy of Cooking pg 707)
Makes: around 70 tiny cookies
Total Processing Time: 30-60 minutes
Ingredients & Directions
Preheat oven 325 F
3/4 cup butter
2 cups sugar (raw sugar is fine)
2 well-beaten eggs
1/2 cup molasses
2 tsp vinegar
(sift & add..)
3 3/4 cup all-purpose flour
1 1/2 tsp baking soda
2-3 tsp ginger (powdered, not fresh)
1/2 tsp cinnamon
1/4 tsp cloves
Mix ingredients until blended. Form dough into dime-sized balls. Bake on a greased cookie sheet about 12 minutes. As ball melts, cookie gets crinkled surface. When cool, ice to taste (or in my case, not at all). Makes about 60 little cookies.
This one below I don’t have the recipe for, and can’t really take any credit for making..
macaroons: thanks to my friend’s expertise!
We had extra chocolate from the florentines (recipe in upcoming post), so we drizzled the macaroons too.
The final product: little gift bag of cookies. “hello! we’re cookies! please eat us!”
Today’s Cookie Recipe Rating: 1 of 5 stars
Likelihood of Repeat: 85%
I think I could bake these on a heavy dose of Ativan at this point..but it’s a nice standard recipe with ingredients that keep well in a pantry over time, and isn’t too sweet that you can’t eat more than one. It’s also quite tasty with a cup of hot tea or coffee.