Wednesday, November 26

Thursday SWEET HAUTE Share

Live at 5:00 pm Pacific Standard Time
Thursday SWEET HAUTE Share link party!

ANNOUNCEMENT: 
Beginning 13 DEC 2014
My Thursday SWEET HAUTE Share Linky Party 
will be changing to
Show Me Saturdays Link Party
Saturdays @ 7:00am
SWEET HAUTE


Here's some things going on over at SWEET HAUTE...

 Pumpkin from a real pumpkin recipe-Tutorial




                                                    Creepy Candyland Cake- Tutorial
This theme can also be used as a centerpiece idea for a Christmas Dinner Party!

ANNOUNCEMENT: Pinterest collaboration group board 'DIY Projects' is launched, email me if you would like to be invited to join the collaboration board.


Hi and Welcome...to the Thursday SWEET HAUTE Share link party! Are you on the list? I am so happy to check out all of your DIY projects, yummy recipes, organizational efforts, and home decor creations that you've come here to share with everyone!

 Features will also be 'Pinned' on the SWEET HAUTE Feature Pinterest board! To make your own linky party or gallery of work, click here to sign up, it's that easy!
 
THANK YOU to everyone that linked up any of their projects at last week's party.
Please visit the posts that are FEATURED!! :) 
 
 Healthy Whole Wheat Pumpkin Pancakes | Natural Chow | http://naturalchow.com
 Healthy Whole Wheat Pumpkin Pancakes-Natural Chow
 
 
 Perfect Curls- Kiss Instawave Review-Mom in Music City
 Santa Mason Jar Craft and gift Santa Mason Jar Craft and Gift
 Santa Mason Jar Craft and Gift- Summer Scraps
 Bottle Brush Embroidery Hoop Ornament madeinaday.com
 Bottle Brush Embroidery Hoop Ornament- Made in a Day
 
 
Jingle Jute Webbing DIY Wall Decor- Gingerly Made


Sunday, November 23

Pumpkin Pie from a Pumpkin

Why not make your Pumpkin Pies right from the actual pumpkin? Never wonder again what you are going to do with your pumpkin from Halloween and Thanksgiving. Instead of wasting them and tossing them once they go bad, you can now use them in their natural form to create a dessert for you and your family to enjoy together.

Pumpkin Pie from a fresh real pumpkin!

When you make it straight from a pumpkin then you know exactly what you are putting in your pie and eventually into your body. Instead of eating the preservatives and other chemicals used in commercial canned pumpkin filling, you can cut the unknown out and make it yourself. Also when you get the kids involved in the kitchen cooking process they are a lot more likely to try new foods, fruits, and vegetables and eat what they helped prepare for their meal.

Ingredients:
Pumpkin
    *or 2 small pumpkins
4 Eggs
1 Cup Milk
    *or heavy/light cream
1 Cup Brown Sugar
1/2 Cup Sugar
1 1/2 teaspoon Cinnamon
1/2 Nutmeg
2 Boxes Pie Crusts {equals four}
    *pre-made or from scratch
Pot
Peeler
Bowl
Masher
Wisk
Electric Mixer
Pie Plate
Non-stick Spray
Butter Knife
{Optional: Whipped Cream, Vanilla Ice Cream}

Oven: 375 Degrees F
Bake: 45 minutes
Recipe Yields: 2 Pies

Step 1:
Cut, scoop out seeds, and peel your pumpkin.

Step 2:
Boil a large pot of water. Cut into cube size.
Boil pumpkin for about 30 minutes, depending on your stove. Strain pumpkin, set aside to COOL.


Step 3:
Combine pumpkin, milk, brown sugar, cinnamon, and nutmeg in a blender or an electric mixer.
Mash pumpkin manually, by hand. 

Step 4:
Wisk in your eggs.
Pre-heat oven to 375 degrees F.

Step 5:
Spray pie plate with non-stick spray. Insert the pie crusts onto plates. Poke holes in the crusts with a fork, shape the edges of crust onto plate.

Step 6:
With your butter knife, cut leaf shapes out of the other pie crust in the box. Next, flip knife over and using the dull side of the knife, imprint the 'veins of the leaf' lightly. Decorate edges of pie crust with leaves.

Step 7:
Bake for 45 minutes. To ensure the edges of the pie crust do not burn, you may cover with foil after 30 minutes of baking.



Do you make your pies straight from the pumpkin? How does it turn out, ours taste great...healthy and fresh ingredients and not too sweet.

 ~Be Sweet
Christina
Sweetest Haute









Saturday, November 22

Roasted Garlic and Herb Pumpkin Seeds

A great idea and popular project you can create with your Thanksgiving or Halloween pumpkins is to roast the pumpkin seeds. Children can help with this recipe and they will enjoy being of assistance in the cooking process. This is a fantastic way to encourage children to try new foods and taste pumpkin seeds for the first time.
Roasted Garlic and Herb Pumpkin Seeds

It is a simple project that can be done on a lazy afternoon or a rainy weekend. You can use any spice combination you wish, maybe even just the spices you already have on hand at the house.
This time I chose to do a savory flavor, the whole family liked it and I hope that you do as well.

Store in a pretty mason jar!
Supplies:
Pumpkin Seeds {fresh/raw}
Olive Oil
Sea Salt
Onion Powder
Garlic Powder
Lemon Pepper
Paprika
Black Pepper
Foil
Pot
Baking Sheet

Oven: 325 Degrees F
Bake: 20 minutes

Step 1:
Boil a pot of water with sea salt. Scoop out pumpkin seeds, clean them off.

Step 2:
Boil seeds for 10 minutes.
Strain seeds.


Step 3:
Pre-heat oven to 325 degrees F.
Prep baking sheet with foil, drizzle a tad of olive oil on sheet.

Before.

Step 4:
Spread seeds on baking sheet, season with sea salt. Next, add your spices by layering them lightly with each spice. Toss them in the oil and then sprinkle again with spices and drizzle with a little more oil.

Step 5:
Bake in oven for 20 minutes. Turn seeds over at 10 minutes to roast each side.
After.

These are great as an appetizer for a dinner party, cocktail hour snacks, or maybe even a neighbor gift idea during the holidays. There are so many sweets people give throughout the holidays, sometimes it's nice to switch it up and give something savory!

Enjoy!

~Be Sweet
Christina
Sweetest Haute


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