Clean Your Pumpkin Seeds with Your Stand Mixer (Video)

No More Hands in the Pumpkin Goop!

Click photo to play video

How to Roast Your Pumpkin Seeds:

When your seeds are all clean, it’s time to roast them up!

If your seeds are still wet, you need to dry them:

Preheat your oven to 200 degrees F.

Spread your seeds on a baking sheet (I line mine with parchment for easy clean up.)

Bake until the seeds are throughly dry, you may need to get in there a few times and stir them a bit.

The amount of time will depend how wet your seeds are.

When you’re ready to roast them:

Increase oven temperature to 325 degrees F.

Drizzle your dry seeds with a tablespoon or so of neutral oil (avocado, safflower, canola) stir to coat evenly with the oil and sprinkle with salt.

Pop them in the oven and roast until they are evenly toasted and brown - about 20-25 minutes.


Raspberry Vinaigrette Recipe

Raspberry Vinaigrette Recipe:

 Courtesy of: Carole A. Haffey, Food Stylist

 Makes about 1 ½ cups


1 cup fresh raspberries

⅓ cup red wine vinegar

2 teaspoons Dijon mustard

½ teaspoon salt

¼ teaspoon pepper

⅔ cup oil (olive oil or avocado oil)


Puree raspberries and red wine vinegar.

Add Dijon mustard, salt and pepper.

While whisking this mixture slowly drizzle in oil to emulsify mixture.

Note: KitchenAid Chopper (Mini Food Processor)

I use my KitchenAid Chopper to make this recipe.  If you have the 5-cup unit with the Whisking Accessory, this is how I make it:  Use the Multi-Purpose blade for pureeing the raspberries and vinegar.  Then, take that blade out and put in the whisking accessory (just press down right on top of the puree.)  You can add half the oil with the puree, then running the unit on the puree speed, add the rest of the oil, little by little, through the drizzle basin.  

If you don’t have the Whisking Accessory, you can use the Multi-Purpose blade the whole time, just use the drizzle basin to add all the oil.

PRINTABLE RECIPE: Raspberry Vinaigrette

Pie Filling Easy Cake Recipe

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Sometimes you need a quick & easy cake recipe…

This one uses just 4 ingredients and makes a moist, fluffy, fruity cake! All you do is mix together a cake mix, can of pie filling, 2 eggs and some vanilla extract! You can bake it as a 9” x 13” cake or 24 cupcakes! The cake is so moist, it doesn’t really need frosting, I sprinkled the 9” x 13” version with powdered sugar. For the cupcakes I did top with some vanilla buttercream and maraschino cherries!

Think of all the flavor combinations:

  • spice cake + apple pie filling

  • yellow cake + blueberry pie filling

  • strawberry cake + strawberry pie filling

  • I used Devil’s Food Cake + Cherry Pie Filling

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Pie Filling Easy Cake Recipe:

Tina Verrelli -

Makes 9” x 13” cake or 24 cupcakes


  • 1 (15.25-ounce) cake mix

  • 1 (21-ounce) can pie filling

  • 2 large eggs

  • 1 teaspoon vanilla


Preheat oven to 350 degrees F.

Prepare baking dish by spraying with nonstick baking spray or lining cupcake pan with paper liners.

Mix together cake mix, pie filling, eggs and vanilla. Mix until well combined, but do not over mix.

(You want some of the fruit to remain whole, while some fruit pieces break down, adding great fruity flavor throughout the batter.)

Bake 9” x 13” pan for about 30-35 minutes or until springs back in center and a toothpick inserted comes out clean.

Bake cupcakes for 15-20 minutes or until a toothpick inserted comes out clean.

Allow to cool completely then sprinkle with powdered sugar or frost with you favorite frosting.


I use either my KitchenAid Hand Mixer with the turbo beaters or my KitchenAid Stand Mixer fitted with the flex edge beater to mix the batter. You could certainly mix by hand as well.

I have mixed a triple batch at one time in my KitchenAid Pro 600 6-quart Stand Mixer - It makes about 72 cupcakes.

PRINTABLE RECIPE: Pie Filling Easy Cake Recipe