*Spooky Call of Duty: Ghosts Pumpkin Bread & Seeds
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Spooky Call of Duty: Ghosts Pumpkin Bread & Seeds

11:00 AM on 10.31.2013·  2 minute read   ·  Steven Hansen@dtoidsteven
0

Happy Halloween from A la cartridge!

Happy Halloween spooks and ghouls! If it feels like it's been a month since A la cartrdige's Wind Waker Pouched Salmon, that's because it has been. Rest assured, we did not OD on puns and die. Our pun tolerance transcends human sensibilities. We're all just really busy. And busty. I need to go to the gym.

Still, 'tis the seasons, and we wanted to bring you a seriously spooOOoooOOooky Halloween episode of A la cartridge. So we did! We toasted some pumpkin seeds and made some amazing pumpkin bread. How amazing? Watch the video and seed for yourself. If you don't get scared out of your wits first. Are you bready?

No more letting those jack-o-lanterns go to waste. Pumpkins are still readily available throughout November, probably on the cheap, but you can even use your current jack-o-lantern to make pumpkin bread, provided it hasn't rotted away. Or Call of Duty : Ghosts hasn't rotted your brain. Hoorah! 

 

Call of Duty Ghost Pepper Pumpkin Seeds

Ingredients

  • A pumpkin, stolen from a nest or store bought
  • Salt
  • Olive oil
  • Ground pepper (ghost peppers if you're daft, cayenne for the more reasonable)

Instructions

So easy! Just scoop the seeds out of your lobotomized pumpkin. Put them in a bowl, maybe give them a rinse. Don't trip about removing all the gunk. Pat them dry with a paper towel.

Drizzle with olive oil, sprinkle with salt and pepper, toss to coat. Lay them out on a baking sheet. Sprinkle some more salt over the top. Throw them in the oven for about 30 minutes at 300 degrees. Boom!

Pumpkin Bread

Ingredients

  • That same pumpkin
  • 1 cup olive oil
  • 2/3 cup water
  • 2 cups of pureed pumpkin flesh
  • 4 eggs
  • 3 1/3 cups flour
  • 3 cups sugar
  • 2 teaspoons salt
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda

Instructions

Bake your pumpkin, skin side down, at about 350(F) for as long as it takes to become supple and tender (over an hour if you use a whole, large pumpkin). Scoop the flesh into a blender that doesn't suck and puree that gunk. Set aside 2 cups. Freeze the rest for next time.

Combine olive oil, water, pumpkin flesh, eggs. Get those eggs beaten evenly. Add salt, cinnamon, baking soda. Next, flour. Whisk like the wind.

Pour into a butter or oil-coated baking pan. Bake for about 45 minutes. Ovens are finicky. Check on it and make sure it's not still too moist, but watch closely those waning minutes to ensure it doesn't end up too dry.


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Steven HansenFeatures Editor // Profile & Disclosures
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Steven watches anime & sports, buys meat out of trucks, dates a Muppet, and is only good at cooking. He stands before you bereft of solace and well on the road to perdition. ('^ω^) more
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