The 31st of October is one of my most favourite days- of course Halloween rocks but most importantly it’s mine and Nathan’s anniversary! This year we’re celebrating four years together, yikes! Nathan has planned a really lovely night for us, as we’re heading over to Harvey Nichols for their Halloween event- a three course dinner, with a movie and popcorn night.
As there is nothing worse than waiting all day for something you have planned for the night, we decided to carve our pumpkin and make yummy snacks to nibble on before we head out. Last year we saw this awesome design carved into a pumpkin eating a smaller pumpkin, all shaped to look like humans. It was very creepy. As I love cats, we thought we’d give carving a creepy pumpkin trying to eat a cat a go. When I say we, I directed and pointed, and Nathan carved. 
Although I love candles, we’ll be using an LED light for our pumpkin as we are heading out tonight and I’m planning on propping this bad boy up in the windowsill to spook any passerbys.
With all the pumpkin seeds and flesh that we hollowed out, I decided to roast both with salt, cinnamon and a bit of oil. 
- Pumpkin chunks/seeds
- 1 tbsp cinnamon
- 1 tbsp golden syrup
- Pinch of salt
- Dash of oil
- Preheat the oven to 180°C (fan oven).
- Cut your pumpkin chunks into bitesize pieces.
- Roll the chunks in a dash oil with mix with the cinnamon, sugar and salt.
- Bake for approx. 40 minutes.
- Drizzle with golden syrup.
- Preheat the oven to 150°C (fan oven).
- On grease proof paper, drizzle a bit of oil onto it.
- Scatter the seeds evenly across the paper.
- Bake for approx. 15 minutes until they slightly brown around the sides.
- Season with cinnamon and salt.
- Bake for another 10 minutes until a lovely roasted colour.
- Be careful to not over-heat or bake the seeds as they quickly can burn.
Happy Halloween to you all.
Lots of love,
Charlotte
Xox
Charlotte Corner
Lifestyle blogger & cat mother
