Favorite Fall Project: Monogrammed Pumpkin
{create your monogram}
Pumpkin Spice Popcorn
Ingredients
½ cup popcorn kernels
3 tablespoons oil (I used coconut oil)
2 tablespoons brown sugar
1 teaspoon pumpkin spice
dash of cinnamon
Directions
1. In a large saucepan, place 2 tablespoons of oil and three (yes 3) popcorn kernels.
2. Once the popcorn kernels start to pop, add in the ½ cup of kernels and continuously move the pan over the heat.
3. After 1-minute stir in the brown sugar, cover and continue to move the saucepan over the heat.
4. Once the kernels start to pop move the saucepan rapidly over the heat (hold the lid so it doesn’t come off).
5. Once the popping slows remove from the heat.
6. Place in a large bowl and sprinkle with the spices.
7. Enjoy!
Howl-O-Ween: Pup\’kin Biscotti
Ingredients
2 eggs
1 cup pumpkin puree
½ cup old fashioned oats
2.5 cups flour (see note)*
1 teaspoon cinnamon
1 teaspoon vanilla
Directions
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a bowl.
3. Shape the dough into two logs, about two inches wide each.
4. Place on a cookie sheet that has parchment paper or a non-stick baking mat on it.
5. Bake the dough for 20 minutes.
6. Move to a cutting board and slice the dough into biscotti-style biscuits, about ¼ inch thick.
7. Place back in the oven and bake for another 20-30 minutes. If you want these to be crunchier, turn off the heat and leave them in the oven.
8. Cool, before serving.
9. Store in an airtight container for up to three days. In the refrigerator for seven days or in the freezer (this is what I do) for up to six months.
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