Another smock from very jiffy Jack and the Beanstalk fabric I bought at Superbuzzy the same time I got the Gingerbread Man fabric (you can still get it at ReproDepot). You can click on the picture to get a better look at the fabric. I love the Japanese fabrics with children’s prints that Superbuzzy carries–they lay out entire stories on the fabric. It’s like tapestry but cuter.
I also made some pumpkin seed butter. I took this one on as a challenge because the pumpkin seed butter at the store is like no lie–$15 for a 16 oz. container. I figured I could make it cheaper. Ha! I started eating other nut butters because it helps me fight my sugar love and peanut butter upsets my stomach.
Pumpkin Seed Butter (makes just under 3 cups which brings the total cost to just over $3 which is CONSIDERABLY cheaper than $15 for what must be gold plated pumpkin seeds).
1 lb. raw pumpkin seeds
1 T brown sugar
6 T canola or sunflower oil (most recipes I saw used somewhere between 1 and 4 T, but I HATE stirring nut butters and it tears the bread with less oil)
1 tsp vanilla (takes the edge off the wow!–this is pumpkin flavor)
Toast the pumpkin seeds with the salt in a 350 oven for 10 minutes. Let cool.
Put the cooled seeds and the sugar in a food processor and process for about a minute–until the seeds are nice and powdered. Add the oil and the vanilla. Process for another minute or so until everything comes together.
Refrigerate after you finish it. It keeps a really long time.
I personally love how lurid this looks on toast.