THEME BY BAUDELAIRED
i believe it's not butter
.

This blog is dedicated to the best meal of the day.

I do not claim the rights to any of the pictures featured on this blog. But I do claim they are delicious and fun to make~!

Homemade Apple Cinnamon Toaster Strudel (click for recipe)

Homemade Apple Cinnamon Toaster Strudel (click for recipe)

Peach Crumble with Oats ( click through for recipe)

Peach Crumble with Oats ( click through for recipe)

Fluffernutter Candy (click for recipe)

Fluffernutter Candy (click for recipe)

Pumpkin Ginger Cupcakes with Ginger Cream cheese Frosting(click for recipe) 

Pumpkin Ginger Cupcakes with Ginger Cream cheese Frosting
(click for recipe) 

Butter Finger Cupcakes ( click for recipe)

Butter Finger Cupcakes ( click for recipe)

Pumpkin Cream Cheese Truffles (Click For Recipe)

Pumpkin Cream Cheese Truffles (Click For Recipe)

Chocolate Oreo Pumpkin Pie (Click for Recipe)

Chocolate Oreo Pumpkin Pie (Click for Recipe)

Malted Pumpkin Nutella Filled Whoppie Pies (Click Through for Recipe)

Malted Pumpkin Nutella Filled Whoppie Pies (Click Through for Recipe)

Pumpkin Cider (Click Through Recipe)

Pumpkin Cider (Click Through Recipe)

Caramel Pumpkin Pie Recipe (Click Through For Recipe)

Caramel Pumpkin Pie Recipe (Click Through For Recipe)

Its Fall. That means yummy Fall desserts. My favorite part of Fall is Pumpkin flavored EVERYTHING! It just makes me feel all warm inside knowing that I can get a Pumpkin Latte or a Pumpkin muffin all the time now just because its September.
Pumpkin pretty much goes with everything. Savory or Sweet. And now that its fall pumpkin shall be in surplus. A lot of people just buy canned pumpkin, which is totally fine, but its Fall and they are in season so you should know how to cut, and use a pumpkin in its entirety not just for carving.
First things first is go get a pumpkin. Either go pumpkin picking like I do, every September when me and my family go Apple Picking we always pick up a few pumpkins too .But you can always get some at your local farmers market or super market. 
How to Cut your Pumpkin
Now that you have your Pumpkin, wash the outside thoroughly. Then, take a large, sharp chef’s knife and cut the pumpkin in half, lengthwise. Don’t think you are going to use the stem for a hand-holt because that puppy is going to pop off there like a cork on a champagne bottle. Well, at least mine did.
Plunging the knife in, point first, then slicing down and rocking the knife back and forth got the first cut going. Then I turned it on its end and worked the knife back and forth a couple more times to finish off the cut. Perfect!
Scrape out the innards, the guts, stringy part and seeds and set them aside for more fun later.
Get out a large baking pan and fill with about 1/2″ of water. Preheat your oven to 350 degrees.
Place halves of pumpkin “face down” in the water. *Gurgle, gurgle, gurgle*
Bake for about 35 to 45 minutes.
Keep reading. Giveaway coming up!
Now, right after you pop the punkin in the oven, get out a cookie sheet for roasting your seeds.
Separate the seeds from the innards and rinse the seeds off. Pat dry. Throw away the stringy part. This is the most fun part, its gross but always worth it.
Drizzle with a little olive oil and sprinkle with salt.
Dump the seeds onto your cookie sheet, spread into a single layer, and place in the oven with your pumpkin halves. Bake for about 15 minutes, then using a spatula mix them around and spread them out again. Bake for another 15 minutes.
Remove from oven and let cool, then eat! Careful! These are amazingly addictive!
I actually used garlic salt and Hatch Green Chile powder on mine. But you can make your own variation using:
Sea Salt Kosher Salt and/or Red Chile Powder Cayenne Chile Powder Ancho Chile Powder Fresh Cracked Black Pepper (one of my all-time faves!) or Frank’s Hot Wing Sauce BBQ Sauce yellow mustard
Now your pumpkin halves should be done. Remove them from the oven and let cool so that you can handle them.
When cool, scrape out the inside of the pumpkin skin and discard skin.
Mash up the pumpkin and use for any number of recipes. This stuff freezes great, too. So bag it up and put it in the freezer until you are ready to use!
See, now that was easy. Use this pumpkin for any of the following recipes I post. And look out for a lot more.

Its Fall. That means yummy Fall desserts. My favorite part of Fall is Pumpkin flavored EVERYTHING! It just makes me feel all warm inside knowing that I can get a Pumpkin Latte or a Pumpkin muffin all the time now just because its September.

Pumpkin pretty much goes with everything. Savory or Sweet. And now that its fall pumpkin shall be in surplus. A lot of people just buy canned pumpkin, which is totally fine, but its Fall and they are in season so you should know how to cut, and use a pumpkin in its entirety not just for carving.

First things first is go get a pumpkin. Either go pumpkin picking like I do, every September when me and my family go Apple Picking we always pick up a few pumpkins too .But you can always get some at your local farmers market or super market. 

How to Cut your Pumpkin

Now that you have your Pumpkin, wash the outside thoroughly. Then, take a large, sharp chef’s knife and cut the pumpkin in half, lengthwise. Don’t think you are going to use the stem for a hand-holt because that puppy is going to pop off there like a cork on a champagne bottle. Well, at least mine did.

Plunging the knife in, point first, then slicing down and rocking the knife back and forth got the first cut going. Then I turned it on its end and worked the knife back and forth a couple more times to finish off the cut. Perfect!

Scrape out the innards, the guts, stringy part and seeds and set them aside for more fun later.

Get out a large baking pan and fill with about 1/2″ of water. Preheat your oven to 350 degrees.

Place halves of pumpkin “face down” in the water. *Gurgle, gurgle, gurgle*

Bake for about 35 to 45 minutes.

Keep reading. Giveaway coming up!

Now, right after you pop the punkin in the oven, get out a cookie sheet for roasting your seeds.

Separate the seeds from the innards and rinse the seeds off. Pat dry. Throw away the stringy part. This is the most fun part, its gross but always worth it.

Drizzle with a little olive oil and sprinkle with salt.

Dump the seeds onto your cookie sheet, spread into a single layer, and place in the oven with your pumpkin halves. Bake for about 15 minutes, then using a spatula mix them around and spread them out again. Bake for another 15 minutes.

Remove from oven and let cool, then eat! Careful! These are amazingly addictive!

I actually used garlic salt and Hatch Green Chile powder on mine. But you can make your own variation using:

Sea Salt
Kosher Salt
and/or
Red Chile Powder
Cayenne Chile Powder
Ancho Chile Powder
Fresh Cracked Black Pepper (one of my all-time faves!)
or
Frank’s Hot Wing Sauce
BBQ Sauce
yellow mustard

Now your pumpkin halves should be done. Remove them from the oven and let cool so that you can handle them.

When cool, scrape out the inside of the pumpkin skin and discard skin.

Mash up the pumpkin and use for any number of recipes. This stuff freezes great, too. So bag it up and put it in the freezer until you are ready to use!

See, now that was easy. Use this pumpkin for any of the following recipes I post. And look out for a lot more.

Strawberry Shortcake Cake Bites (Click Through For Recipe)

Strawberry Shortcake Cake Bites (Click Through For Recipe)

Oatmeal Brownie Strawberry Shortcake (Click Through For Recipe)

Oatmeal Brownie Strawberry Shortcake (Click Through For Recipe)

Dark Chocolate Strawberry Shortcake (Click Through For Recipe)

Dark Chocolate Strawberry Shortcake (Click Through For Recipe)

Donut Strawberry Shortcake (Click Through For Recipe)

Donut Strawberry Shortcake (Click Through For Recipe)