Ready for carmel apples yet? Here’s an easy recipe from The Family Kitchen.
16 oz caramel squares
3 tablespoons milk
a double boiler
Lollipop sticks or sticks as shown above
chopped nuts or candy bars
1. Unwrap caramels and add to double boiler with milk. Boil water to melt caramels. Mix until smooth. Clean apples and insert lollipop sticks in them.
2. Dip apples in caramel and then in chopped nuts if desired.
3. If you want to add chocolate, melt chocolate according to package directions and drip melted chocolate over the tops of the apples with a spoon.
Makes 6 caramel apples.”
via Caramel Apples | Family Kitchen.
Never mind the expense of a LaraBar. What I don’t like about them is reading that they are supporting banning our knowledge of GMOs by contributing financially to the campaign against Prop 37. If passed this would require that all genetically modified food be labeled as such. Here is a fantastic recipe that Use Real Butter came up with. Go check them out for additional photos of the process.
“Homemade Cherry Pie LÄRABAR
based on the LÄRABAR site
1 1/4 cups medjool dates, pitted
1 1/4 cups dried cherries
1 1/2 cups almonds, toasted (optional)
To toast the almonds, place them on a baking sheet and bake at 400°F for ten minutes. Remove from oven and transfer the almonds to a bowl or plate to cool.
Place dates and cherries in a food processor and pulse until a gooey semi-paste has formed (you want some bits of fruit, but not huge pieces). Empty the dried fruit into a large mixing bowl. Put the almonds in the food processor and pulse to coarse bits. You don’t want to make this a powder. Empty the almonds into the mixing bowl with the dried fruit. Knead the dried fruit and almonds together until combined and evenly distributed. Press the mixture into the bottom of an 8-inch or 9-inch square pan to about 1/2-inch thickness. Refrigerate the mixture for 30 minutes. Invert the pan’s contents onto a cutting board and slice to desired size. Makes about a dozen 1.5- x 3.5-inch bars with a few odd pieces leftover.”
via homemade cherry pie larabar | use real butter.
This is the shopping guide designed by the Environmental Working Group. I know for some people the cost of organic produce is sometimes prohibitive but here is a list that may be helpful in making choices. If you can’t afford organic apples then how about some pineapple or watermelon? Even better how about taking these “dirty dozen” and grow those yourself? All of these things can be grown in containers and some of them even INDOORS! For more information regarding healthier produce check out the EWG.
For some useful ideas for things to do with you pumpkin seeds check out The Kitchn.
Now that you’ve carved the pumpkin, what can you do with all the seeds? To start, you can roast or hull them. And then there are brittles, garnishes, sweets, and savories…
• 1 Roast them: Here’s a basic recipe from Whole Foods; also check out this good tip for brining the seeds first.
• 2 Hull them: Need a quick way to hull a bunch of seeds? Heritage Farms has the answer. Pictured: Candied Pepitas (Sunset).
• 3 Spice them: Spiced Pumpkin Seeds (Real Simple)
• 4 Make pesto: Pumpkin Seed Pesto (Whole Foods)
• 5 Add them to granola: Granola with Almonds, Apricots, Cranberries, and Pineapple (The Kitchn)
• 6 Make sauce: Zapotec Pumpkin Seed Sauce & Chicken with Pumpkin Seed Sauce (Saveur)
• 7 Garnish soups: Sweet Potato and Tempeh Stew (The Kitchn)
• 8 Garnish salads: Fall Greens Salad with Pumpkin Seeds and Asiago (Whole Foods)
• 9 Garnish desserts: Pepita Rice Pudding (Food Network)
• 10 Garnish baked goods: Breakfast Muffins (Olive Magazine)
• 11 Make brittle: Pumpkin Seed Brittle (Gourmet)
• 12 Make spicy brittle: Spicy Pumpkin Seed Brittle (Woman’s Day)
via 12 Things To Do With Pumpkin Seeds Recipe Roundup | The Kitchn.
Yummy Pumpkin Soup with Candied Pumpkin seeds recipe.
2 tablespoons olive oil
1 large Vidalia onion, chopped (4 cups)
3 fresh thyme sprigs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups diced calabaza or butternut squash
2 (14-ounce) cans low-sodium fat-free chicken broth
Candied Pumpkin Seeds
Garnish: fresh thyme sprigs
1. Heat oil in a large saucepan over medium-high heat. Add onion and next 3 ingredients; cook, stirring frequently, about 6 minutes or until onions are translucent. Add calabaza and broth; bring to a boil. Reduce heat, and simmer 20 minutes; remove thyme sprigs.
2. Transfer mixture to a blender or food processor, and puree in batches, scraping down sides. Return to clean saucepan. Reheat soup if necessary. Ladle soup into 6 warmed bowls. Add Candied Pumpkin Seeds to each; garnish, if desired.
via Pumpkin Soup with Candied Pumpkin Seeds Recipe | MyRecipes.com.
One of my favorite things about Fall are PUMPKINS! I love their colors, the shapes, and the way they smell. Pumpkins are one of those things that can trigger such happy childhood memories.
“Perhaps the quintessential symbol of autumn, the pumpkin is a Mexican native and an ancient staple food. The oldest pumpkin seed found dates back as far as 7000 BC, according to archaeologists excavating a tomb in central Mexico. Botanically classified as a fruit rather than a vegetable, the pumpkin has been cultivated in the Tehuacan and Oaxaca valleys and in Tamaulipas since 6000-5000 BC.”
via The Pumpkin: an ancient Mexican native | La Estancia Vacations.
So pretty! I wish I could make these.