Hello! Long time no see. I hope you all have had a great summer. I've been not too far from my kitchen. Here are a few goodies, I've baked up within the past few months.
Caramel Chocolate Shortbread
Blueberry muffins - three ways
And LOTS of sourdough bread. I've been devouring one of Peter Reinhart's books.
Now, after gutting and gouging our pumpkins, it's time for roasted pumpkin seeds. These seeds are impossible to mess up.
Sort the pumpkin seeds from the pumpkin guts. Wash the seeds a bit in a colander. Set the oven for 300 degrees F. Lightly grease a sheet pan. Spread the seeds out evenly and mist them with a bit of oil. Sprinkle generously with whatever seasonings you like. This year I chose salt, garlic powder, and dill. Salt, thyme, and rosemary is also nice, or any ol' pre-mixed seasoning will do. Salt, pepper, and vinegar might also be tasty. You could even make them spicy with cayenne and paprika. Toss to coat and put them in the oven for 10 minutes. Stir and spread evenly again. Bake for another 10 minutes. Check to see if they are light and crispy. If not, bake for another 5 minutes or so. They should be just very slightly browned. Keep in an airtight container for a few weeks.