FALL DELIGHT – LOVING BOTH TRICKS & TREATS

Ahhh  – Fall and the spirit of Halloween.

My favorite time of the year and my favorite holiday. I have  many reasons why, not just because it’s the season of apple and pumpkin. Even as an adult I love he idea of dressing up and having the ability to pretend to be someone else or something else for one magical evening. I am a true dreamer with a wild imagination – so you can rest assured that this girl doesn’t do the “sexy something” route . No, no, I have always made my costumes which were usually more funny than sexy.

Anywho….

Now that I am a mom to a vivacious 4 year old I have packed away my glue gun and focused more on enjoying the festivities with Charley and her friends.

{Insert AWWWWW moment here}

fallbaby

 

Yes, I am, THAT MOM. The one who bakes for EVERYTHING. School party? Oh, call Sam. Yep, it’s become a part of my identity and I LOVE IT.

Now that I have totally veered of track…..

FALL – Apple and Pumpkin – two exquisite flavors that can be concocted together is so many sweet and savory ways.

Let’s start with a quick and easy SAVORY option:  Fresh Roasted Pumpkin Seeds

Homemade Roasted Pumpkin Seeds

2 cups Fresh seeds straight from the pumpkin

1tbs unsalted butter (can be substituted with 1tbs olive oil)

Fine Sea Salt

Once seeds are removed from pumpkin place into a strainer, goo and all. Rinse with cold water and pumpkin goo should detach pretty easily. Once rinsed spread out onto a cookie sheet and let dry overnight.

Next Day….

Seeds should be nice and dry – remove any remaining goo from the seeds.

Pre-+Heat oven to 350 ‘

In a bowl combine seeds and butter – give it a good mix so that all the seeds are coated nicely. The butter or olive oil, whichever you prefer, will help made a beautiful brown crust on the shells and make a super nice roasty toasty flavor.

Once again, spread seeds out onto a cookie sheet and sprinkle generously with the fine sea salt. At this point you can add WHATEVER you want for additional flavor: garlic salt, Cajun seasoning, cinnamon – whatever your heart desires.

Place on top rack of your oven and cook for 20-30 minutes or until the seeds have become a nice golden-brown color.

Let cool and Enjoy!

 

Now for a little taste of the Sweet side of things…..

My SIGNATURE Apple Pie

Siggghh….yes the time has come to share the recipe of my beloved apple pie. A super, secret family recipe that I have kept hidden for years. This recipe has a few twist and tweaks, but overall – you will get the gist and the taste.

1 package of Pillsbury Pie Crust (I’m keeping it simple)

5 Gala Apples

3 Granny Smith Apples

1/2 cup flour

3/4 cup sugar

2 tbs ground cinnamon

1-1.5 tsp nutmeg

Pinch or Two of fine sea salt

1/2 stick of chilled butter

1 egg

Pre Heat oven to 350′

Peel, slice and core all 8 apples – you can either slice into thin long slices or cube the apples. Whatever is easier for you just make sure they are not too think or too small.

In a large bowl combine apples, flour, sugar, cinnamon, nutmeg and salt. Use your hands to mix together all ingredients making sure the apples are coated thoroughly. Taste test small slice to determine if you want more spices ( I happen to love cinnamon so I tend to use more) Set aside to absorb.

Roll out Pillsbury Pie crust onto a lightly floured surface. With a rolling pin smooth out edges and center.

Place first crust into un-sprayed pie dish making sure all edges are covered. Pour apples into pie dish. Take the chilled butter and cut into small cubes and sprinkle among the apples

 

 

Roll out second pie crust slight larger than the first. Use the rolling pin to roll the crust up and very easily unfold onto apples. Pinch the edges with fingers to form a seal around the apples. Whisk egg is a bowl and use pastry blush to coat the top crust. This will give the crust a nice golden brown color it it once baked.

Using a fork poke holes into the crust. This is your chance to be creative and make whatever you want, just as long as the apple can vent.

Place pie dish into over on middle rack – let bake for 30-40 minutes or until you see the apples and juices bubbling through the holes – that is a sure indicator your pie is ready.

Aside from a delicious treat this will make your home smell INCREDIBLE!

Serve warm, with some homemade caramel sauce and some cinnamon whipped cream. Uggghhh SOOOOO good.

 

 

Enjoy the tricks & treats for today – more to follow. This season isn’t over yet!

 

Stay Sweet

Sig 2 teal

 

 

 

XO THE DESSERTIST