This weekend was full of fun Halloween happenings! On Friday night we had out 4th annual bonfire and bat cave outing. This year we tried out a new cave (due to the closure of our previous one). Lance and I rented one of these UTV’s to get the crew down to where the cave was since it was a steep and rocky half mile down.
The entrance to the mine/cave
It looked so creepy when Crystal shined the flashlight in..
A photo of the whole group just before we went in – this took a few tries since it was pitch dark outside :)
We saw a few bats – here is one snuggled up to the ceiling of the cave
A few of the crew walking in
Some S’mores and hot dog making around the bonfire
We made a few “gourmet” s’mores with Reese’s instead of plain chocolate – they were delicious!
This is one of my favorite events that we do each year – it was fun to try out a new location!
This Saturday Lance and I also carved our pumpkins – while watching Hocus Pocus and The Nightmare Before Christmas. I think they came out pretty good :) I made the haunted house and Lance carved the evil eye.
We are all ready for our tick-or-treat-ers to come by tonight – our pumpkins are out, my festive wreath on the door, and a huge bowl of candy to hand out!
We will surely be munching on a bowl of these yummy pumpkin seeds in-between the waves of kids. These are really simple to make, but do have a lot of sugar (that’s not to say that pumpkin seeds aren’t good for you!). If you’ve still got some pumpkin seeds lying around – try this one out, it makes a nice sweet crunchy treat.
Candied Cinnamon Pumpkin Seeds
2 cups dried pumpkin seeds
1/3 cup dark brown sugar, packed
3 tablespoons granulated sugar
1 ½ tablespoons ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
Pinch of cloves
1/4 teaspoon salt
Preheat oven to 300°. Line a baking sheet with parchment paper.
In a medium bowl spray pumpkin seeds generously with cooking spray, tossing to coat. In a small bowl combine brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt, until no clumps of sugar remain. Mix about ¼ cup of the sugar mixture in to the seeds. Spread pumpkin seeds into a single layer on the parchment lined baking sheet and bake for 7-8 minutes.
Remove the sheet from the oven, coat lightly with cooking spray then sprinkle the seeds with another ¼ cup of the sugar mixture. Toss the seeds to evenly coat, then re-spread them into a single layer. Bake for another 7 minutes. Repeat the sprinkle/bake steps two more times, baking the final time for 15 minutes, removing from oven to toss halfway through.
Recipe: Nicole Original