This morning we awoke to….SNOW! I shouldn’t be surprised since I grew up along the Wasatch mountain range, but when you live in the sunny Southwest for almost 10 years you kind of forget what cold is. The kids were so excited! It was all I could do to keep them in the house and dry before I dropped my 2nd grader and kindergartner off at school. Back at home again my 2 year old sat with her face glued to the window and watched as the slushy rain turned to little balls of hail then to huge fluffy snow flakes. It’s only October! I needed something toasty and since we just carved pumpkins last night —>
(Meet Frank the pumpkin. My little man carved the mouth and bolts all my himself
We had pumpkin seeds to roast! My littlest LOVED these sweet “pun’kin seeds”. They were the perfect snack to munch on while watching the snow fall.
Preheat oven to 400.
4 cups pumpkin seeds, rinsed and patted dry
1-2 tbsp. wild honey (however sweet you like it, I did about 1 1/2)
cinnamon
all-spice
Drizzle honey over seeds. Dust generously with cinnamon and all-spice. Bake for 5 minutes, stir, return to baking for another 5-7 minutes or until lightly toasted and crispy. The house will smell amazing and you’ll have a healthy snack for later…or now
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