Monday, October 31, 2011

Happy Halloween

Happy Halloween to Everyone!
Taking today off and baking, decorating and trick or treating...
Enjoy Today!

Saturday, October 29, 2011

Skull and Cross Bones Candy

If I find the skull and Cross bones ice trays on sale (after Halloween) or remember to buy them next year, I want to make these:
Ingredients for the Skull
Skull Ice Tray from the Dollar Tree and white chocolate
Just melt the white chocolate, pour into the skulls and put in the freezer until it gets hard.

Ingredients for the Bones
pretzel sticks , mini marshmallows and white chocolate

Just assemble the bones and skull together and voila!
Skull  and bones treat!

thanks Crissy Crafts for such a cute tutorial

Friday, October 28, 2011

Last minute Halloween Hats!

Warning: this post is for our advanced crafters!!!

I love this cute tutorial for "Hat-ettes"
This is from Delia Creates and the photo is Delia!
I love her cute Hat-ettes and her cute photos of herself modeling them!
I can't wait to make the flower one....
a little pumpkin hat
felt, cardboard, glue, thread and ribbon...

a witches hat
cardboard, felt, lace, glue, thread and a plastic spider

a pretty flower hat
cardboard, felt, glue, ribbon and tulle

click here for the full tutorial

Wednesday, October 26, 2011

Fast and Easy Halloween Treats

Hi everyone! I want to apologize if you haven't gotten any updates from Feedblitz for a while, it seems for the last couple of weeks quite a few of my posts haven't been sent to your email accounts.
Hopefully everything is fixed.
Just incase, keep reading previous posts to see if you missed any spooky Halloween ideas!
Also click like on my Facebook page for updates and join me on twitter!

Now, on to business as usual...

spider web pretzel snacks

Friday, October 21, 2011

Melted Witches

Ding dong the witch is dead...
I love these!
 I am going to make these next weekend, but I wanted to give you time to get your supplies ready...
You need, Kisses, Oreos, Pretzels, green and brown candy melts and yellow Laffy Taffy
Click here  for instructions.
This cute find is from Confessions of a Cookbook Queen.

Tuesday, October 18, 2011

DIY Monster Candy Jars and DIY Monster Candy Bags

my favorite is the Frankenstein!!!!

You need candle sticks, glass bowls, heavy duty glass glue and  plain black vinyl sticker sheets. I bought my candle sticks and glass bowls from a dollar store. Last but not least lots of candies!
The candies here were marshmallows and sixlets candies.
For more information and a full tutorial is here at Celebration Shoppe.

Now for extra cute DIY candy gift bags:

The fabulous thing is, these aren’t only cute. They’re super simple. All you’ll need are pretzel cello bags from the craft store,  and a wide tip Sharpie! Crafting doesn’t get much easier than that.
I just filled each with candies (orange gumballs for my jack-o-lantern, green and white sixlets for my Frankenstein and mini marshmallows for my ghost), tied them with pretty ribbons and done.

Thank you Celebration Shoppe for this extra cute DIY project! I love both and can't wait to make these!!!

Sunday, October 16, 2011

Pumpkin Cream Cheese Bread



1 package (8 ounce) cream cheese, softened
1/2  cup sugar 
1 Tablespoon all-purpose flour
1 large egg
1/2 teaspoon vanilla extract

1  2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
1 to 1 1/4 cup(s) pumpkin puree, canned or homemade
1/2 cup vegetable oil
2 large eggs
1  1/2 cups sugar
1 cup chopped pecans or walnuts

1 cup powdered sugar
2 to 2 1/2 Tablespoons milk or cream
1/2  to 1 teaspoon cinnamon
1/2 cup chopped pecans or walnuts for garnish

Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend 1  2/3 cup flour, baking soda, salt, cinnamon,pumpkin pie spice  and nutmeg; set aside. In another medium bowl, combine the pumpkin puree, oil, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.
Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour  on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.
Bake in a preheated 325 degree oven for 55 to 60 minutes, or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. While waiting for the bread to cool, mix your cinnamon glaze: combine powdered sugar and half & half, blending well; then add cinnamon and mix until smooth and creamy. Note: the cinnamon makes this glaze darker in color, so if you want a lighter, creamy color glaze, just add a dash of cinnamon to the mixture. Drizzle over completely cooled bread loaves and then sprinkle on nuts for garnish.
note this makes 2 8 inch loaves

this is adapted  from: NancyCreative