Chez belleepoque, Halloween is extra special, since it is a certain someone’s birthday.
I am a JV pumpkin carver at best, but what fun to blow out the jack o’lantern and make a wish! Plus the pumpkin allows for additional birthday treats:
I tossed them in some vegetable oil, sprinkled on a few hearty shakes of creole seasoning then broiled them in a single layer in the toaster oven. It was only a small pumpkin, so all the seeds fit on the toaster tray just fine. Of course I had to test one, and they are appropriately salty, crispy and just spicy enough. I usually don’t much care for pumpkin seeds, but these made me revise that opinion.
I know debate rages in the cupcake world, but in my opinion the Magnolia Bakery cupcake remains the apotheosis of the old fashioned, no nonsense, totally delicious cupcake. Even so, I’d never tried any of their recipes when making my own. Since my previous favorite frosting had a raw egg yolk in it, which is a no-no for me (even though it isn’t my birthday, I think I get a cupcake too), this gave me an excuse to try out the Magnolia Vanilla Buttercream recipe, and it is DELISH. It makes a ton of frosting and I definitely didn’t have to use 8 cups of confectioners sugar to get the right consistency (more like 5). I only wish I’d had some food coloring to make it orange like the pumpkin!
Hope you have a super spooky evening full of treats!