Cooking with Demarle

LOVE this recipe! For those who went to Stephanie's baby shower, this is the cake Beth made, in the shape of a pumpkin. I made it in my Bundt mold with no frosting and thought it was so tasty; doesn't even need frosting. It's from Demarle's "Cooking Light Every Night" cookbook. Ingredients: - 6 squares semi-sweet baking chocolate, coarsely chopped. (I used Ghiradelli, and I'm sure you could use chocolate chips, but I followed the directions given) - 1 package spice cake mix, plus ingredients to make cake (I like Duncan Hines) - 1/2 cup oil (I used 1/4 cup applesauce and 1/4 cup oil instead - still great!) - 1 8oz package low fat cream cheese, softened to room temp. - 1 cup canned pumpkin* - 1 tsp ground cinnamon* - 1/2 tsp ground ginger* - 1/2 cup low fat Cool Whip (for frosting) - 2 tbsp sugar (for frosting) *I used canned pumpkin pie filling (it includes the spices), so I didn't add the cinnamon & ginger...a cheater version I guess. But either...

  Not sure what to do with all those slimy seeds you fished out of your pumpkins this year? Try this yummy treat! You will need: • 4 cups pumpkin seeds, rinsed and dried • 1/2 cup margarine, melted • 2 tablespoons brown sugar • 1 teaspoon ground cinnamon • 1/4 teaspoon salt • 1/4 cup white sugar, divided **I barely had 2 cups of seeds, so I halved this recipe and would use maybe even less butter than it calls for. It takes a while to cook it out. But they taste so good! DIRECTIONS 1. Preheat oven to 275 degrees F (175 degrees C). 2. Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer on the flexipat (placed on the perforated baking sheet), or silpat but don't go to the edge. 3. Bake in the preheated oven for 7 minutes; stir and return to oven for 7 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 7 minutes bef...