Pins to Creation Post - Snowman Door

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Around The Table

Mini Stockings as Silverware Holders ~ an amazing way to dress up your Christmas table.

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Hip2Save This Holiday: Baby Food Jar Snowmen

Here’s what you’ll need:

Glass baby food jars and lids
Goo gone
Laundry detergent
Black duct tape
Black construction paper
Fabric for scarves
Black and orange sharpies
Hot glue gun
Glue sticks
Tape
Hot chocolate mix
Mini marshmallows
Mints

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Grinch Kabobs Recipe

Here’s a super cute recipe for Grinh Kabobs! These are very simple to make and make a pretty healthy snack for the kiddos! These are also great for parties or just a fun snack for the little ones. Have fun and enjoy..

INGREDIENTS:

• Green Grapes
• Strawberries
• Bananas
• Mini Marshmallows
• Toothpicks

IRECTIONS:

1. Slice bananas.
2. Cut stem end off of strawberries.
3. Place kabobs on toothpicks with grape then banana slice, then strawberry, then marshmallow on end.

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Dracula’s Dentures for Halloween

Ingredients

• 1 package (18.25 ounces) refrigerated chocolate chip cookie dough or your favorite cookie recipe
• 1/2 cup prepared vanilla frosting, tinted red
• 1 3/4 cups miniature marshmallows
• 48 slivered almonds

Instructions

1. Prepare cookies as directed on package or according to your favorite recipe. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for a total of 48 halves.
2. Frost the bottoms of all cookie halves with frosting. Place 6 marshmallow teeth around curved perimeter of 24 halves. For additional support, an additional marshmallow can be placed behind the teeth. Top with remaining 24 halves. Insert two almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting.

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Make a Watermelon Brain for Halloween

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Caramel Apple Pumpkin Spice Muffins with Salted Caramel Glaze

Ingredients

• 1/2 C. Sugar
• 2 T. Water
• 2 Granny Smith Apples, peeled, cored, and diced(1/3" cubes)
• 2 1/2 T. Heavy Cream
• 1/2 C. Vegetable or Coconut Oil
• 1 C Sugar
• 2 Eggs
• 1 t. Vanilla
• 2 1/2 C. Flour
• 1 1/2 t. Baking Powder
• 1 1/2 t. Baking Soda
• 1 1/2 t. Cinnamon
• 1/4 t. Cloves
• 1/4 t. Nutmeg
• 1/2 t. Salt
• 1 C. Pumpkin Puree
• 1 C. Coconut Milk
• Salted Caramel for glazing
• 
  

Instructions

1. Preheat oven to 350 degrees.
2. Line two muffin tins with 24 paper cupcake liners.
3. Place the 1/2 C. sugar and water in a medium sized saute pan and stir together. Bring to a boil over medium/high heat, brushing down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. When the sugar turns to a golden amber color, add in the diced apples and toss through the caramel with a silicone coated spatula or spoon. This will cause the caramel to harden in a few spots. Just continue cooking and the caramel will melt back down. Let cook for about 3-4 minutes, or until the apples have let off all of their liquid and are starting to caramelize. Add the heavy cream. Mixture will bubble up quite severely. Continue to cook until it settles down and mixture is smooth. Remove apples from heat and set aside.
4. In the bowl of a stand mixer, mix together the oil, 1 C. Sugar, eggs and vanilla until well combined.
5. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
6. Add half of the dry ingredients to the wet, mixing ONLY until combined. Add the pumpkin puree and half of the milk to the batter and mix until just combined. Finish by adding the other half of the coconut milk and mixing until the batter is JUST smooth.
7. Add the cooled caramel apple cubes to the batter and fold in until evenly distributed.
8. Divide the batter evenly between the prepared muffin tins. You will use about 3-4 T. of batter per tin.
9. Bake for 30 minutes in the preheated oven.
10. Cool on a wire rack.
11. When cool, drizzle a little salted caramel on top of each muffin.

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Surprise Candy Christmas Gift Cookies!

Makes 6-8 completed cookies depending on the size of your cutter

• 170g/6 ozs butter, softened
• 280g/10 ozs white caster superfine sugar
• 2 eggs
• 2 teaspoons vanilla
• 360g/12ozs plain all-purpose flour (or more if using colouring)
• Colouring (optional)

To decorate and fill

• Coloured and white fondant
• Decorations
• Edible gold lustre paint
• 25 ml vodka
• Paintbrush
• 1/2 cup icing sugar and a few drops of water
• Step 1 - Make cookies. In a large bowl, cream together butter and sugar until smooth. Beat in egg, colouring if using and vanilla. Add in the flour on the lowest setting making sure that the dough isn't too sticky-the stickier it is, the more the baked cookies will expand. If you have to, add a little more flour-if you are using liquid colouring, you will need to add more flour). Cover, and chill dough for at least one hour.
• Step 2 - Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface-the thickness will depend on how many m&ms you want to put inside and how thick you want the cookies-you will put three together. Cut into shapes with a square or gift shaped cookie cutter. If you use a gift cookie cutter and it's not symmetrical, don't forget to flip the cutter over and cut out the shapes using the slightly blunter side so that they will line up with each other.
• Step 3 - Place cookies 1 inch apart on parchment paper. Bake for 8 to 10 minutes in preheated oven. While they're hot, cut them again using the cookies cutters as they will have expanded a bit from baking and you want them to line up exactly against each other. Then in the "middle" piece, cut out a hole as this is where the little m&m's will sit. Cool completely and then just line each set up together.
• Step 4 - On a non stick chopping board roll out the white fondant. I always find it easier to do the white fondant first as coloured fondant can transfer easily. Make the bows but rolling out a long thin piece of white fondant and shape into a bow-it may be hard to do this as first but gets easier with practice.
  Step 5 - Roll out the coloured fondant and cut it using the same cookie cutter. Using a little water, adhere it to the cookie on the front and back. Affix little decorations using a little water-I used snowflakes and stars and also made little green dots using green fondant and punching them out using a straw.
• Step 6 - Mix the vodka with the gold lustre dust and paint it onto the white fondant and allow to dry.
• Step 7 - Make a simple icing sugar "glue" by mixing 1/2 cup of sifted icing sugar with a few drops of water and glue one side to the middle piece with the hole cut out. Fill the hole with mini m&m's or small candies (those teeny tiny sugar hearts are also lovely) and then icing sugar glue the top to the middle. Allow both the fondant to dry and the icing sugar glue to set fully.
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Voodoo Doll Cookies!

Makes about 16 cookies (depending on size, the cutters I used were very large)

• 170g/6ozs butter, softened
• 280g/10 ozs white caster superfine sugar
• 2 eggs
• 2 teaspoons vanilla
• 360g/12ozs all-purpose flour
• 1 teaspoon finely ground tea leaves (optional)
• You will also need a gingerbread man cutter

To decorate

• Icing pens with various colours and tips-the glitter ones are good for drawing needles
• Red fondant and small red cutter for heart

Step 1 - In a large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Stir in the flour and tea leaves. Cover, and chill dough for at least one hour (or overnight but take it out ahead of time to let it become more rollable).

Step 2 - Preheat oven to 200C/400 F. Roll out dough on floured surface 1/3 inch thick, I prefer these a bit thicker so that they are sturdy. Dipping your cutter in the flour, cut out man shapes. Place cookies 1 inch apart on parchment paper. Bake for 10-12 minutes in preheated oven. Cool completely.

Step 3 - Now is the fun bit! Decorate your voodoo doll just as you would want to. Make some mummies, some with snakes crawling up their leg, some with just buttons for eyes or stitches.

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Chocolate Peanut Butter Spider Cookies

These cute and creepy spider cookies are made on a peanut butter cookie base filled with a chocolate truffle

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup smooth peanut butter
• 1/3 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/4 cup all purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 24 round chocolate truffles (I used Lindt Truffles.)
• 3/4 cup semisweet chocolate chips
• 48 candy eyes

Directions:

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Place the softened butter and peanut butter in the mixer and beat until fluffy. Then add both sugar and beat again until fluffy. Scrape the bowl and beat in the vanilla and egg.
3. In a separate bowl mix the flour, baking powder, baking soda and salt together. Turn the mixer on low to slowly incorporate the flour mixture.
4. Roll the cookie dough into 24 - 1 1/2 tablespoon balls and spread 12 out on each cookie sheet. Bake for 10 minutes. Remove from the oven. Quickly use a pestle to press a cavity in the middle of each cookie. Then place back in the oven and bake another 6-10 minutes, until golden.
5. Meanwhile, unwrap all the chocolate truffles. Once the cookies are out of the oven, cool until almost at room temperature (but not very warm) and place a truffle in the cavity of each cookie. If the cookies are too warm, the truffle will melt. If the cookies are cool, the truffle won't stick. (You can also wait until the cookies are completely cool, then glue the truffles in with chocolate to be safe.)
6. Melt the chocolate chips in the microwave in 30 second increments, stirring in between, until melted and smooth. Scoop the melted chocolate in a zip bag. Close the bag and snip off a small portion of one corner to create a hole. Pipe 8 legs on each cookie, starting from the truffle body down.
7. Then use the remaining melted chocolate to glue 2 eyes onto each truffle spider. Cool until the chocolate is firm and serve.

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This "Head In A Jar" Prank Is Pretty Scary

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Beef Mummy Dogs Recipe

Ingredients: 

• 6 Ball Park® Beef Hot Dogs
• 1 crescent roll dough
• olives

You’ll want to start first by rolling out your crescent roll dough and using a pizza cutter cutting small strips. The next steps are extremely easy you’ll cut each side to create arms and legs and them wrap your crescent roll dough around your dog.

Spray with baking spray and bake for 15 minutes at 350 degrees!

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Brown Butter Snickerdoodle Doughnut Muffins with Brown Butter Buttercream Frosting

Brown Butter Snickerdoodle Doughnut Muffins with Brown Butter Buttercream Frosting

Doughnut Muffins

12 tablespoons (1.5 sticks) butter, softened
3/4 cup sugar
2 eggs
3 cups (13.5 oz) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk

Preheat oven to 350 degrees F. Coat a mini-muffin tin with nonstick cooking spray. Beat the butter and sugar for 5 minutes until soft, fluffy and lighter in color. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, and salt. Stir a fourth of the dry ingredients into the batter. Then stir in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and batter is smooth, but be careful not to overmix. Fill muffin tins with 1.5 tablespoons of batter (about 3/4ths full). Bake at 350 for 14-15 minutes until a toothpick comes out clean.

Brown Butter Cinnamon Sugar Crust

12 tablespoons (1.5 sticks) butter
1 cup sugar
1 tablespoon ground cinnamon

Melt the butter until it starts to bubble and then foam. When it starts to foam, whisk constantly for 1-2 minutes until it turns brown and you see brown flecks at the bottom of the pan. Immediately remove from heat and pour into a bowl for dipping. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove from the tin and dip them on all sides into the melted butter then roll in the cinnamon sugar.

Brown Butter Buttercream Frosting

6 tablespoons butter
1 cup powdered sugar
1 tablespoon milk

Melt the butter until it starts to bubble and then foam. When it starts to foam, whisk constantly for 1-2 minutes until it turns brown and you see brown flecks at the bottom of the pan. Immediately remove from heat and pour into a mixing bowl. Let cool to room temperature. Place the butter, sugar, and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes. If necessary, add milk, one tablespoon at a time, beating for 1-2 minutes after each addition until desired consistency is reached. Pipe onto muffins.

Makes 18-20 mini muffins.

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Macaron Shells for parties

Macaron Shells

90 grams aged egg whites
110 grams almond flour
200 grams powdered sugar
1 vanilla bean
25 grams white granulated sugar
1 tsp cocoa powder or powdered food coloring (optional)

Up to 5 days before making macarons, separate the egg whites, cover loosely with a paper towel, and store in the refrigerator. The night before making macarons, set them out on the counter to come to room temperature.

Place almond flour, powdered sugar, and the contents of a vanilla bean into a food processor and process until fully combined. Move to a large bowl and whisk in one teaspoon of cocoa powder for chocolate macarons, or one teaspoon of powdered food coloring for colored macarons. Leave plain for vanilla macarons. Whisk to combine, then sift and set aside.

With a mixer, whisk the egg whites on medium-high speed until foamy. Add in granulated sugar and continue whisking until the the egg whites have stiff peaks.

Add the egg whites to the flour and fold to incorporate until the mixture is just smooth, using no more than 50 strokes.

Fit a pastry bag with a large round tip, and fill with macaron batter. Pipe approximately 1-inch circles onto a baking sheet lined parchment paper.

Let the batter rest on the pan at least 30 minutes before baking, to form a strong skin to help keep the macarons from cracking in the oven.

Bake the macarons at 280 degrees F for 15-20 minutes directly in the middle of the oven. To test for doneness, gently touch the top of a macaron to make sure it’s dry. Then gently try to lift the macaron from the parchment paper. If it comes away pretty easily, they’re done. If it doesn’t come up and the top breaks away, they need to cook longer. Keep checking on them every two minutes until the bottom is dry. Once removed from the oven, allow the macarons to rest on the pan for 10 minutes to finish cooking before trying to remove. Cool completely before frosting.

Vanilla Buttercream

1/2 cup (1 stick) butter, softened
3 cups powdered sugar
2 tbsp milk
2 teaspoons Tahitian vanilla extract

Place the butter, sugar, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.

Chocolate Buttercream

1/2 cup milk chocolate chips
2/3 cup (10 tbsp) butter, softened
1/2 cup powdered sugar
1/3 cup unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
1/3 cup light corn syrup
1/2 tsp vanilla extract

Melt chocolate chips in the microwave, stirring every 30 seconds until smooth. Allow to cool for 5-10 mins. Meanwhile, combine butter, sugar, cocoa and salt in a food processor and process until smooth. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined. Add the melted chocolate and process until smooth and creamy.

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halloween cupcake

                                                       

Halloween cupcake…grossly awesome!

Broken Glass Cupcakes (awesome for Halloween!!!)

Ingredients:

1 Can white frosting
1 Box Red Velvet Cake Mix

Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar

Edible Blood:

1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring

Directions:

Prepare Red Velvet Cake Mix According to box, line cupcake tins with paper cupcake liners.
Divide cake batter between lined cupcake tins.
Bake according to box instructions. Let cool and frost cupcakes with white frosting.
Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into “shards” using a meat mallet.
Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of “blood” to complete the effect.

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Candy Corn Punch for halloween

Candy Corn Punch 

Ingredients & Measurements:

• 1 4-serving pack of Lemon flavored Jello
• 1 cup Boiling Water
• 2 cups Mango Nectar
• 3 1/2 cups Orange Soda
• 1 cup Whipped Topping
• 2 tbsp Honey
• Candy Corn Candies

Instructions:

1. Combine the gelatin and boiling water in a large bowl. Stir until gelatin is completely dissolved.
2. Stir in mango nectar.
3. Pour mixture into a tall clear 2-quart pitcher.
4. Cover and chill for 2 hours or until thickened, but not set.
5. Gently pour orange carbonated beverage over gelatin layer in pitcher. *Tip: hold a wooden spoon above the gelatin layer and pour the carbonated beverage over the back of the spoon to help keep this layer above the layer of gelatin.
6. Combine whipped topping and honey in a large bowl.
7. Beat with an electric mixer or large whisk just until white peaks form or the tips stand straight.
8. Spoon over mixtures in pitcher.
9. Add candy corn on top, serve and enjoy.

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halloween coming

Free printable fabulous Halloween party invitation that you can type in all your party details! Fun envelope liner too!

enjoy

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SPOOKY BONES

You Will Need:

• small pretzel sticks
• mini marshmallows
• white melting chocolate

Directions:

1. Secure two mini marshmallows on either end of a mini pretzel stick by pushing them on as far as you can.
2. Dip into white melted chocolate. 
3. Use a fork to take pretzel out of melted chocolate and carefully tap off extra
4. Let dry on wax paper or foil until set
5. enjoy

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creepy nails

Make your own nail polish style for halloween and such parties or holidays, black and white will look just awsome on you 

this is the tutorial and enjoy girls

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DIY Mini Apothecary Jar Necklaces

Hi guys! Are you excited? Halloween is this week! I am looking forward to the holiday! We don’t have trick or treaters in our neighborhood, so Daryl and I don’t do candy. But we do carve pumpkins and do a mini marathon of Tim Burton films. He is one of my favorite directors! Today I am going to show you how to make these fun mini apothecary bottle necklaces. These are really easy and so fun to wear!

Here’s What You Need:

*Mini Bottles- I bought mine at Michaels

*Glitter

*Decoupage Medium or Clear Top Coat

*Lazertran Transfer Paper

*Mini Screw Eyes

*Chain

*Printable- From The Graphics Fairy

for more Instructions here : source 

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