Last updated on April 8th, 2019
My mom texted me last week to brag that
she Santa’s got all of his stocking stuffers wrapped. Tonight she posted pictures of homemade sugar cookies with neon icing on Facebook. Overachiever.
Even though I’ve been daydreaming with The Kitchen Lover’s Gift Guide I posted earlier this week, in reality I’ve done no holiday shopping yet this year. And absolutely no baking since Thanksgiving – unless you count these healthy nutella truffles, which you shouldn’t because they don’t actually require an oven. I have about a week left to get my butt in gear or else…can I bring a bag of these Moroccan Spiced Pepitas to our annual family white elephant gift exchange? Someone brought homemade peach moonshine last year, so I think it’s probably a safe choice.
Alright, so maybe I am more prepared than I let on. With a jar of this walnut cocoa brownie mix and a bag of these Moroccan spiced pepitas labeled and ready to go, I’ve got two people crossed off my gift list. Not to spoil the surprise, I’ll keep you guessing who these spiced pepitas are heading off to (could it be you?).
When HP challenged me to use their new Sprout to dream up any creative blogging project, I wanted to come up with a snack I could easily deconstruct and label to create a recipe in animated gif form. Here’s how you make these puppies:
In case you missed my post where I introduced the Sprout with pictures of my cat using it, the Sprout is HP’s new creativity station – it’s a touch screen computer that has an overhead projector with three built-in cameras and an enormous touch pad. Obviously the touch pad is my favorite part because I can practice my penmanship without wasting paper.
Earlier tonight Karen pinged me for a picture of her husband in the marathon (the same one Lucas ran last weekend). When I apologized for holding the pictures hostage for a few days, she gave me too much credit, “gosh Sarah what are you DOING a dissertation or something.” To which I replied, “right now I’m practicing writing ‘salt’ over and over again on the Sprout.” (If you need someone to write a handbook on procrastination, I’m your girl.)
Once I settled on the perfect ‘salt,’ I just e-mailed the project to myself by tapping a single button within the Sprout workspace and I could overlay my handwriting on top of the image.
Let’s back up to talk about this simple, yet delicious snack.
Back when Phi and Alanna came over to grind everything in sight into flour, we served up a mixed green and persimmon salad on the side of our homemade chickpea ravioli. Phi sprinkled a few spiced pepitas on top that she whipped up so quickly that neither of us saw what went into the pan, except I overheard her mutter “lemon pepper”under her breath. The pepitas were the star of the salad.
For pasta night take two, Alanna brought over some fresh market greens and another sweet fuyu persimmon. She toasted a pan of pepitas, guessing at what spices might have gone into Phi’s rendition. Unfortunately for her, our DIY spice rack still uses a super effective 3-year-old post-it note labeling system, and she mistook the cayenne for paprika, adding a heaping fiery spoonful to the bowl.
Her seeds could make a strong man sweat, but don’t think for one second that stopped us from scattering them over our salad.
The recipe you see here is my spin on things, mixing holiday-inspired cinnamon, nutmeg, and ginger with more savory cumin and paprika, for a simple snack with layers of spices. While we’ve been nibbling on handfuls and tossing them on all of our salads of late, they pair most beautifully with the subtle sweetness of a crisp fuyu persimmon and a tart dab of goat cheese over a bed of balsamic-kissed greens.
For a super quick and easy holiday gift, bag them up and slap one of these printable labels on the front.
Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin’, or Pinterest, or subscribe via e-mail to get new recipes right to your inbox.
- 2 cups raw pepitas (shelled pumpkin seeds)
- 1 teaspoon olive oil
- 1 tablespoon cinnamon
- 1½ teaspoons ground nutmeg
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon lemon pepper
- 1/2 - 1 teaspoon kosher salt
- Mix all of the spices together in a medium bowl.
- Toast the pepitas in a cast-iron skillet, stirring constantly, until lightly browned, about 5-8 minutes.
- In a medium bowl, toss the warm toasted pepitas with 1 teaspoon of olive oil.
- Add the spices and toss to coat. Let rest until cooled completely.
- Transfer to paper bags to store for up to a month.
- Serving suggestions: Eat them by the handful (yum), or toss on top of a salad with mixed greens, fuyu persimmons, goat or feta cheese, and a splash of balsamic.
Disclosure: This post is sponsored in partnership with Sprout by HP, but please rest-assured that all opinions expressed here are 100% my own. Thank you for supporting the brands that keep Snixy Kitchen up and running!