It’s Autumn! As the days get shorter and the nights colder, making your home into a warm and welcoming space is essential. There is nothing better than coming home to a
cozy bedroom after a long day or getting compliments on your fall home decor when hosting friends over for dinner.
To help you transform your home into an autumn retreat, FTD
has a pumpkin succulent DIY for you to try. They walk you step by step through how to create this cute planter. The best part? It can last all fall and doesn’t need much care.
Once you understand the basics of creating this pumpkin succulent, you can get creative with design. Try out different patterns or alternate colored glitter to make a unique piece of decor for your home.
Let’s get started!
Love this? Check out these Fall recipes perfect for a fun family weekend!
Apple Crisp with Oatmeal Crumble Recipe
Roasted Pumpkin Seeds
With Halloween fast approaching, I thought it would be fun to rerun one of my first blog posts. My recipe for Roasted Pumpkin Seeds. It’s one of my family’s favorite recipes and a tradtion that we partake in every year. Enjoy! ~M
Original Run Date: October 30, 2016
It is Halloween weekend! Where did October go? One of our favorite family Halloween traditions is roasting pumpkin seeds. It’s the perfect treat after spending hours gutting, carving and crafting the perfect jack o lantern face.
Here is a quick recipe to roast the perfect pumpkin seeds. My family likes them plainly salted but the seasoning choices are endless! Enjoy and have a safe and spooky Halloween! 🎃👻👹
Preheat oven to 300 degrees F.
Rinse pumpkin seeds off in a colander
It’s okay to leave some strings and pulp on the seeds (it adds flavor) clean off any chunks.
Toss pumpkin seeds in a bowl with the 2 Tbs of melted butter, vegetable oil or olive oil.
Pour and spread the seeds in a single layer on a baking sheet.
Sprinkle on the seasonings of your choice. Try: Salt, Garlic Salt, Pepper, Cayenne Pepper (for a little heat), Cajun Seasoning, or Seasoning Salt. (We prefer regular salt and oilve oil)
Bake for about 45 minutes, stirring occasionally, until golden brown.
Store leftover seeds in an air tight container.