Indiana Area Senior High School


By EMMA NORMAN – Pumpkin recipes, flavored lattes, and cherished candy bars are all things we associate with fall. This fall, new recipes are all over the internet, leaving all of us with endless recipes and adorable Halloween themes.

An all-time fall favorite is roasted pumpkin seeds. This recipe for honey roasted pumpkin seeds is gluten-free and serves up to six. With just a few ingredients and a short 50 minute cook time, you’ll be left with a new favorite snack.

Mix butter, honey, brown sugar, and salt together in a bowl. Then add pumpkin seeds and mix. Bake the seeds in the oven, preheated at 300 degrees F, stopping every 20 minutes to stir. Do this two or three times, or until you think the seeds are done. Sprinkle seeds with white sugar and bake until lightly browned for about 20 more minutes. After the seeds are done baking, let them cool for about 30 minutes before eating. These flavorful and colorful pumpkin seeds will leave you craving more.

Pumpkin spice lattes come around every year leaving everyone excited. ¨Pumpkin spice lattes are my favorite part about fall,¨ says sophomore Sarah Denver. With just 1 cup of milk, 1 tablespoon of white sugar, 1 tablespoon pumpkin puree, 1 teaspoon of pumpkin pie spice, ½ teaspoon vanilla extract and ¼ cup brewed espresso you can make your own pumpkin spice latte right at home.

Whisk 1/2 cup milk, sugar, pumpkin puree, pumpkin pie spice, and vanilla extract in a small saucepan over low heat. Let simmer for about five minutes. After that, whisk in the remaining 1/2 cup milk. To remove the pulp from the milk mixture, pour it into a mesh sieve. Then return the milk mixture to the saucepan and let it simmer. Continue whisking for 2 minutes. Then add espresso and whisk until foamy.


[Photo by Emma Norman]

Photo Caption: “Sophomore Hannah Wagner holds a staple of fall recipes.”

Copy of Screenshot 2017-09-19 at 8.01.43 AM

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