Happy Friday!

I know, I don’t usually do weekly wrap-ups, but in the midst of my crazy week, I totally forgot to tell you all that I guest-posted over at Something Swanky for Pink Week.  Ashton’s had an entire week of pink goodies over there to spread the word and raise awareness for Breast Cancer Awareness Month.  So make sure you stop by, say hello, and check out all of the fabu pink desserts, including my Angel Food Cupcakes with Strawberry Buttercream.

I also braved my candy making fears and made homemade caramels.  And then promptly gained five pounds by eating it all.

I found a way to keep the 7-layer dip all to myself with these individual-sized cups. Plus, it has ranch-flavored sour cream!

I decided I should be nice to my family and learn how to make dessert, red-velvet style:

And while it isn’t really a “recipe” per se, we toasted our own pumpkin seeds this week. Out of all of the stuff I made, this is what Doodle thought made me an “awesome” cook:

If you’re planning to carve pumpkin this year, try this recipe with your reserved seeds.   They really were fabulous!

Spiced Pumpkin Seeds and Friday Wrap-Up
 
Ingredients
  • 3 tablespoons white sugar
  • ¼ teaspoon cumin
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger
  • pinch cayenne
  • 2 cups pumpkin seeds, washed and dried
  • cooking spray
  • 2 teaspoons salt, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons white sugar
Method
  1. Preheat oven to 300. Line a baking sheet with parchment paper. Spray the pumpkin seeds with cooking spray and sprinkle with salt to taste. Bake for 20 to 25 minutes, or until lightly golden.
  2. Meanwhile, stir together 2 tablespoons sugar, cumin, cinnamon, ginger, and cayenne in a large bowl. Set aside.
  3. Heat oil over medium heat, and stir in seeds along with 2 tablespoons sugar. Cook and stir seeds until the sugar forms a coating, about 3 minutes. Stir caramelized seeds into sugar and spice mixture, and toss to coat.

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Have a great weekend, everyone!