Happy Halloween: Cocoa Chili Pumpkin Seeds

It is time for all Hallow’s eve!! Muah ha ha ha ha. Or at least it was, I’m about two weeks late writing up this post. Halloween is my favorite holiday EVER. I mean, you get to dress up. You are supposed to be weird. So, I finally fit in. Every year, I look forward to this day with glee! Sadly, this year, I will be sailing for the day and night of Halloween. Might as well start Halloween early. The day before the race, the Baja Ha Ha rally threw a costume party. Our crew dressed up as the unfortunate crew with our little angel to guide us. We basically dressed up as zombies, but Daniel was the angel. Then, the next day we dressed up again for the parade. It was fun.

Hey Dad! We found our pumpkins!!!



Although, another great part of Halloween are the pumpkins. Natalie and I joked around with Mark, she hassled him enough so that we could buy two small pumpkins. Natalie had never carved pumpkins before. She’s French. So we managed to find two pumpkins while we were out. We also found Steve, our newest crewmember. Steve was great. He didn’t eat much. Never said a bad word against anyone in his life. Best of all, he always came in costume.

You know one other awesome thing about Halloween… PUMPKIN SEEDS

Cocoa Chili Pumpkin Seeds

Seeds from two pumpkins, with all the gunk cleaned off and rinsed a bit.

3 tbsp Cocoa powder

2 tbsp Ancho Chile Powder

1 tbsp salt

2 tbsp olive oil

Preheat oven to 350. Combine all ingredients. Mix well to ensure seeds are evenly coated. Spread out on baking sheet evenly. Bake for 30-45 minutes, stirring occasionally. You’ll know they’re done when they smell really good.


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