I know it's not Halloween yet, but here are some photos of the girls from today.
Big sister in her cowgirl costume:
The pumpkin dad carved for her:
The little pumpkin:
And, the toasted seeds:
Sweet and Spicy Pumpkin Seeds (makes 1 cup)
from Martha Stewart's website
1 cup pumpkin seeds, fresh out of the pumpkin and rinsed
4 T sugar
1 T vegetable oil
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. cinnamon
cayenne pepper to taste
Line a baking sheet with parchment paper (I think foil would work fine) and spread the pumpkin seeds in a single layer. Bake in a 250 degree oven for about an hour, stirring once or twice. You want the seeds to be really dry but not toasted or brown.
Mix the spices in a bowl with 2 tablespoons of the sugar. Heat the oil in a medium saucepan. Add the pumpkin seeds and remaining 2 tablespoons of sugar. Toast, stirring constantly, until the sugar melts and the seeds caramelize and turn light brown - about 45 seconds - 2 minutes.
Dump the seeds right into the bowl with the spices and stir well to coat the seeds. Let them cool off and enjoy!