Be still my pumpkin and bourbon and cake-loving heart.
This sheet cake, you guys. Can I tell you something about it? It’s pretty tasty. And I think you should make it for your Halloween-ing weekend.
I actually made this cake a few weeks ago for my friend Lauren of Keep It Sweet Desserts, who just had an adorable baby boy named Liam whose cheeks I want to squish through the computer screen. Sadly, I couldn’t literally share this cake with her as we live a few hundred miles from each other (which is so unfortunate, considering all of the dessert yums that girl makes that I would happily take from her if we were neighbors). Instead, I gave it to my husband to share with his co-workers and apparently they loved it, said the three crumbs that came home with him later that day.
I feel a little ridiculous talking with you about how to roast pumpkin seeds, but here we are.
Oh hai. How are you. Let’s talk pumpkin seeds.
I’ve been snacking on these things since the dawn of time, a.k.a. since my mom has been making them for us kids after we carve(d) pumpkins for Halloween. They are the second best thing to come out of a pumpkin this time of year, in my opinion — the first is pumpkin pie forever and ever, obvi. Though pumpkin cheesecake is darn good, too. And pumpkin pancakes. Ooooh, and my new-found love, pumpkin mac and cheese.
BUT ANYWAY. Pumpkin seeds, y’all — they’re so versatile. That’s why I’ve got three yummy ways to make them and eat them for you! One involves sea salt and olive oil. The other involves sea salt, olive oil and Old Bay seasoning. The third involves no sea salt, no olive oil, but yes sprinkles. Sprinkles! It’s practically a party up in here.
Not only am I sharing a recipe with you that is, quite honestly, the best thing I’ve baked all season, it’s also the day I get to share with you the awesome partnership between Red Star Yeast and Stop Hunger Now and their joint campaign to bake the world a better place.
Oh, AND there is a giveaway at the end. AND it’s Friday. Let’s dance the Carlton for all o’ that.
Sometimes I think the food that I make doesn’t really matter or make a difference. I mean, yes, there is nothing I love more than to provide a meal to my family and to anyone who comes over — it’s what I love most about food, really, that it brings people together in a joyful and intentional way. But at the end of the day, I don’t feel like my enchiladas are going to save the world, just my hangry-ness.
That’s why Red Star Yeast and Stop Hunger Now are coming together to raise awareness of their mission: To end hunger in our lifetime by providing food and life-saving aid to the world’s most vulnerable and by creating a global commitment to mobilize the necessary resources. Did you know that 842 million people in the world do not have enough to eat, and that every day, more than 25,000 people die abroad of hunger and hunger-related causes? It is why Stop Hunger Now aims to provide nutritional, filling meals worldwide. In 2013, roughly 125,000 volunteers worldwide packaged more than 42 million meals for recipients in 30 countries. Also in 2013, Stop Hunger Now sent more than $9 million worth of donated goods — including antibiotics, birthing kits, water filters, school desks, projectors, fabric and solar lights — to countries in need.
In 2014, they — and we — want to make those numbers even bigger. And it can happen starting with the food we make in our homes.
Sooooo remember that time I told you I went to Iowa to hang out in the cornfields with nine other bloggers and learn all about the corn industry in Iowa?
OK, maybe I just told you about the cornfields part. Now I shall tell you the rest.
A couple of weeks ago, I had the privilege to attend the Iowa CornQuest tour in Des Moines for a few days to experience all that Iowa has to offer, from its corn and livestock production to its generous, passionate people. Having lived and worked as a reporter in Iowa City for a couple of years, I was able to catch a small glimpse of this side of the state then, but nothing like what I experienced in these three days.
Hello! How was your weekend? Let me catch you up on mine.
1) Elliott’s surgery went well, and thank you all for the well wishes! Unfortunately/fortunately he wasn’t given all that much laughing gas so there were no YouTube-worthy videos and he recovered quickly, but he did look like a cute chipmunk for a couple of days.
2) My mom and dad came into town this weekend to help me take care of Avery so I could take care of Elliott, which basically turned into Elliott and my dad doing handiwork around the house and my mom and I cooking in the kitchen ← so cliche, but still so fun. We also ate comfort food from this local holy grail of comfort food goodness and then cheesecake for dessert and then this French toast the next morning with a frittata, so needless to say it was a delicious eating weekend.
3) These supah-cheesy wild rice stuffed peppers also made an appearance in our delicious eating weekend and daaaaaaaaaaaaaaang ← that translates to YUM, they were tasty.
Why yes, yes I am sharing a recipe for ice cream today. In October. I’m such a rebel, I know. I can just picture you shuddering in intimidation.
Or maybe that’s because we’re talking about cold ice cream in cold October? I dunno.
Here’s the real reason I made ice cream this time of year: BECAUSE IT’S ICE CREAM. OK, that’s only part of the reason. Another, more legitimate reason involves the fact that my darling husband, who has never undergone surgery in his life, is getting his wisdom teeth pulled today. And that means he may or may not require copious amounts of TLC in the form of copious amounts of this candied bacon maple walnut ice cream. I hear that candied bacon especially works wonders on the recovery process.