I moved the twitter updates to the top of the page, because they're important. I won't be using this blog anymore and this way you'll still be able to use this blog to follow the updates on the new website.
new website: rehgularcrafts.weebly.com
Tuesday, November 15, 2011
Tuesday, November 8, 2011
New location!
I'm sorry, but we're moving again. I know it's annoying to come to this, but the new website is SO much better. Everything is more organized and easier to follow. :]
GO HERE!
Or, just click this. http://rehgularcrafts.weebly.com/
GO HERE!
Or, just click this. http://rehgularcrafts.weebly.com/
Wednesday, November 2, 2011
Cinnamon Sugar Pumpkin Seeds
My boyfriend and I are making these tonight with the pumpkin seeds from the pumpkins we carved before Halloween. There won't be any pictures, but I'm sure I'll do this again and post pictures then.
Preheat your oven to 300 degrees. (Fahrenheit, cause I'm an american girl)
Rinse your pumpkin seeds. You want to get as much of the pumpkin gunk off as possible because it's not going to do you any good when you're baking the seeds. Pat them dry on a paper towel.
Place them on a cookie sheet. (We lined ours with aluminum foil to make cleanup easier) Try to place them as flat as you can so they bake more evenly. Bake for 30 minutes.
After the 30 minutes, pull your pumpkin seeds out of the oven and place them in a mixing bowl. In a small bowl, melt a tablespoon of butter and add one tablespoon of cinnamon, one tablespoon of sugar, and one tablespoon of light brown sugar (you can use regular brown sugar, we just happen to use light for everything).
Stir the ingredients until they're nicely mixed and pour evenly over the seeds. Toss (or stir like I did and then toss it like you would a salad) to spread the cinnamon mixture over all of the seeds.
Place the seeds on the baking sheet again and try to flatten them as much as possible. You still don't want them to be too piled up.
In another small mixing bowl, mix one TEAspoon of cinnamon, one teaspoon of sugar, and one teaspoon of light brown sugar. Sprinkle this mixture over the pumpkin seeds. I think this will help keep the flavor because sugar always tends to fall off things.
Bake for another 20 minutes.
TADA! Now, enjoy the deliciousness. :]
Preheat your oven to 300 degrees. (Fahrenheit, cause I'm an american girl)
Rinse your pumpkin seeds. You want to get as much of the pumpkin gunk off as possible because it's not going to do you any good when you're baking the seeds. Pat them dry on a paper towel.
Place them on a cookie sheet. (We lined ours with aluminum foil to make cleanup easier) Try to place them as flat as you can so they bake more evenly. Bake for 30 minutes.
After the 30 minutes, pull your pumpkin seeds out of the oven and place them in a mixing bowl. In a small bowl, melt a tablespoon of butter and add one tablespoon of cinnamon, one tablespoon of sugar, and one tablespoon of light brown sugar (you can use regular brown sugar, we just happen to use light for everything).
Stir the ingredients until they're nicely mixed and pour evenly over the seeds. Toss (or stir like I did and then toss it like you would a salad) to spread the cinnamon mixture over all of the seeds.
Place the seeds on the baking sheet again and try to flatten them as much as possible. You still don't want them to be too piled up.
In another small mixing bowl, mix one TEAspoon of cinnamon, one teaspoon of sugar, and one teaspoon of light brown sugar. Sprinkle this mixture over the pumpkin seeds. I think this will help keep the flavor because sugar always tends to fall off things.
Bake for another 20 minutes.
TADA! Now, enjoy the deliciousness. :]
Tuesday, November 1, 2011
Post Scheduling
I have decided that I'm not going to go by a schedule of posting at least every two weeks. Because of the season, I'm going to be having a lot more crafts and recipes up soon. I would rather let you see them than hold on to them and tell you to wait until I'm ready to post them. I think that's just silly. So there may be some slow times when I have a lot of homework or during the summer when all of the craft ideas are up to me, but there will be a surplus in the winter. Good? Good.
:]
:]
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