Succulent Pumpkins

Recently, someone at work had one of these succulent pumpkins delivered and I thought it was so cute, but I had NOT idea how easy it was to make these!  I immediately started to research and bought the supplies.

I got two small pumpkins for less than $2 each at Trader Joe's.  I found some moss at the Dollar Tree, and I ordered 10 succulent cuttings off of Amazon.  

The key to picking a pumpkin, is picking one with a flat top.  And then, you add hot glue and press down the moss.  

Next, I added hot glue to the bottom of the succulents and pressed them into the moss.  This small pumpkin took about ten little succulent cuttings.  

I pulled off some of the bottom leaves of some of the succulent varieties.  After you get it arranged, you can spritz it with some water about once a week.  I've read that the succulents can take root, but regardless, these should last awhile b/c succulents are pretty forgiving.  When I'm ready to move from fall to Christmas decor, I'll probably try to slice off the top of the pumpkin where these lives and place it in a flowerpot and see what happens.

Semi Homemade Apple Pie

I made this pie for Thanksgiving last year and it was the perfect amount of sweet.  I used a store bought pie dough, and then used about 5 medium red apples and 1 green apple.  I peeled the apples and then thinly sliced them.  I squeezed a little lemon juice over the apples, and then added 3/4 c. sugar.  I added 3 T cornstarch, 1 heaping teaspoon of cinnamon, 1/4 t. nutmeg, 1/4 t. allspice, and 1/8 t. salt.  You mix it all together, place it in the bottom dough.  Top and crimp with dough two.  Cut slits, and then brush it with an egg wash.  I cooked it at 375 for about 50 minutes (until the crust was golden).  And...serve with ice cream because...obviously.

Turkey Cookies

 I have wanted to make this set of cookies for several years. It sat in my pins, and I was always going to make these for my table for Thanksgiving, but the people attending Thanksgiving this year would not appreciate the effort (minus about three), so....when I was assigned a task for a faux Thanksgiving table for a meeting at work-I signed on for cookies, and these were so easy, I might even make a set for people who don't appreciate the small details quite like me (they won't be offended by the comments).

 I used this recipe.  The cookies hold their shape, and the icing doesn't get as smooth as Royal, but it's so delicious.  I used a letter set of cookie cutters from the craft store I already had.  Next, I  dyed my icing brown, then got some heart and eye ball sprinkles from Wilton.  I was also feeling lazy and just bought some orange decorators icing (which I do a lot for reds and blacks if I don't need a lot of the color, b/c it can be a hassle to get the right color). I squeezed it from the tube and added about a teaspoon of Clear Karo Syrup to the 1/4 c. of icing.

 I piped the brown, then added the eyes and heart, and piped on the nose.  I let the icing harden over night and bagged them up.

There is about to be a lot more baking going down at my house this week b/c there are about 9 meals I'm attending in the next 7 days.  I have to bring a dish to most, and like any good blogger, I'm trying out things for the first time and making other people eat them.  Forget Grandma's Recipe.  I'm saving those for Thanksgiving for the fuddy duddies, who also won't be eating Turkey Cookies, but they will eat Grandmother's dressing.  And....so will I.  

Pecan Pie Part 2,345

This is the second year in a row the leadership team has brought pie around to the teachers.  We each made two pies and brought them up and rolled them around to the teachers.  

 I tried out a new recipe from all recipes for a pecan pie that didn't require corn syrup.  It used brown sugar, which made the tops candy crunchy (I don't have a better word).  It was less soupy than the usual pie, and I really liked it.

We had quite a collect this year.  More recipes to come, but in the meantime, here is the pecan I used. 

Pecan Pie Recipe

PRINT HERE

Ingredients:  1 c. brown sugar, 1/4 c. white sugar, 1/2 c (melted butter), 2 eggs, 1 T flour, 1 T. milk, 1 t. vanilla, 1 c. chopped pecans

Instructions:  

1.  Preheat oven to 400 degrees.  

2.  In a bowl, beat eggs until foamy, and stir and melted butter.  Stir in the brown sugar, white sugar and the flour; mix well.  Add milk, vanilla, and nuts.  

3.  Pour into unbaked 9 inch pie shell.  Bake in preheated oven for 10 minutes at 400 degrees, then reduce heat 350 degree and bake 30-40 minutes, or until done.  

Teaching Tuesday: The Mayflower Simulation

We are introducing our Thanksgiving unit with these little activities.  The picture above is NOT mine, I googled Mayflower Simulation.  I also refer to a challenge activity that I found a free printable off.  Here is the video link.

The district has added in social studies test this year, so I included a few activities to have them reading compasses and using map scales like the one below.  

 I also found this free link to Scholastics where kids can 'tour' the mayflower and I provided QR codes.

Once the students try this out and we find out what works or what doesn't.....I'll spruce it up and make a printable until maybe by next year.  If it's a complete bust.....I won't.

(Vegan) Sweet Potatoes

Sometimes I like a little sweet potatoes with my marshmallows, so....I wasn't sure what I'd think about this recipe with a pecan topping instead, but I ended up really loving it.  It still had the fun sweet flavor with a little extra kick, and I was able to share left overs with the vegans that attend holiday dinners at my house, so anytime I can share calories is a good thing.
Vegan, or not, this is a keeper!  I just made a few adjustments to the original recipe from meaningfuleats.com

Sweet Potato with Pecan Topping

Ingredients for Filling:  3- 4 large sweet potatoes (enough for 3 c. once mashed), 2/3 c. soy milk, 1/3 c. maple syrup, 1/4 c. melted vegan 'butter' or coconut oil, 1 t. vanilla, 1 t. cinnamon, 1/2 t. nutmeg, 1/2 t. salt, 1/2 c. apple sauce (I used unsweetend)
Ingredients for Topping:  1 1/4 c. chopped pecans, 1/2 c. flour, 1/2 c. brown suar, 1/2 t. salt, 1/2 t. vanilla, 1/4 c. vegan 'butter' or coconut oil (solid form)
Instructions:  
1.  Peel and chop the sweet potatoes into 2 inch chunks.  Place in pan and cover with cold wate.r  Bring to a boil and reduce to a simmer until they are fork tender (about 20 minutes). 
2.  Heat the oven to 350 and oil a 9x13 casserole pan.
3.  Combine the pecans, flour, sugar, salt, vanilla, and cut in vegan butter with fork until the mix has pea size chunks. 
4.  Drain potatoes and mash until smooth.  Use 3 c. and ad soy milk, maple syrup, vegan butter, vanila, cinnamon, nutmeg, apple sauce, and salt.  Whip to combine.
5. Place in pan and top with pecan mix.  BAke for 25-30 minutes until top is brown and bubbling.

Crockpot Cornbread Dressing

     This photo isn't a beauty, but the dressing was delicious.  I brought this to a potluck last week at work.  There is a group of us that spends the ENTIRE day outside working the turkey trot for each grade level, so last year I started a little friendsgiving for the workers who are ready to gorge by 2 pm.
     I wanted to bring a Thanksgiving dish, but I've been sooooo busy all month, so I looked for something easy to throw together and came up with this dressing.  I combined a few different online dressings, so feel free to add and subtract.

Crockpot Cornbread Dressing

Ingredients:  8 c. of corn bread (I cooked 2 boxes of Jiffy according to directions and then crumbled it up, I also added about 4 pieces of day old white bread), 1 can cream of chicken, 1/2 t. pepper, 11/2 t. sage, 1 can cream of chicken soup, 3 c. chicken broth, 1/4 c. melted butter, 4 eggs, 1 med onion chopped, 1 c. celery (chopped).  

Instructions:  Mix all ingredients.  Place in a crockpot and cook for 4-5 hours on low.  Top should be browning.  

Thanksgiving Cards

This summer I tried to get ahead on my cards.  I put together theseThankgiving cards using some of my scraps and doodads for my godchildren and their siblings.  I buy big packages of blank cards when they go on sale and then use my scraps and misc stickers and ribbons to try to put together cards for the holidays....when I have the time...which usually means I store up in the summer like a squirrel with her acorns to get me through the winter and all her holidays.

Fall Wreath

My pal Kelly asked me for a fall wreath, so I put together a few of my favorite tricks.  

I grabbed a foam wreath (they sell these at the Dollar Tree, but you can find larger sizes at any craft store, they just aren't as cheap).  I found some yarn from Hobby Lobby on clearance that matched the fall colors I had in mind.  I simply wrapped it around and around.    I used some felt I had in my house already to make some flowers to attach.  Very easy and affordable.

Gooey Pumpkin Butter Cake

Last year some of the gals at work decided to do a friendsgiving after a long day of working our school's version of the Turkey Trot.  We usually don't get to eat until almost 2 pm, so we've got the appetite for a potluck!  I decided to try out Paula Dean's version of the gooey pumpkin cake.  Trying her chocolate chip gooey butter cake at her restaurant in Savannah it still one of my favorite culinary adventures.  This dessert did NOT disappoint.  I love the yellow cake crust...and pumpkin is always a good idea!  

Gooey Butter Pumpkin Cake

PRINT HERE

Ingredients for Crust:  1 pkg (18 1/4 oz) yellow cake mix, 1 egg, 8 T of butter (melted)

Ingredients for Filling:  8 oz pkg cream cheese softened, 15 oz can of pumpkin, 3 eggs, 1 t. vanilla, 8 T of butter (melted), 16 oz powdered sugar.  

Whipped Cream

Instructions:  

1.  Heat the oven to 350.

2.  Combine the cake mix, egg, and butter.  Mix well with an electric mixer.  Press into the bottom of a greased 13x9 inch pan.  

3.  In a separate bowl.  Beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together.  Last add the powdered sugar, cinnamon, and nutmeg.  Mix well.  

4.  Spread pumpkin filling over the cake mix.  Bake for 40-50 minutes.  The center should be a little gooey when you pull it out of the oven.  

5.  Serve with whipped cream.

Pumpkin Subway Sign

Here's a quick tutorial I did for Good Morning, Texas on Tuesday.  It took me awhile to figure out the are of subway signs.  

 It used to be the paint would smear under the vinyl, but I found (thanks to the internet) if you first paint the letters with mod podge and let it try....

 ...and go back over with paint, it will stay in place.  One note-make sure if you are using fence post (like I did)-sand them first or you will still get some smearing!

Vegan Sweet Potato Casserole

Almost two years ago my brother made the transition from vegetarian to vegan.  It makes for interesting holiday meals with an already picky family.
I've been on the quest to find side dishes that please both taste pallets.
I found this recipe last Thanksgiving and it was a tasty one, the crust on top was DELICIOUS.  So....add butter and milk below, or keep it vegan, but the crust takes this one over the top.  You can also make this gluten free if you use oat flour.  The recipe came from eatingbirdfood.

Vegan Sweet Potato Casserole

PRINT HERE

Ingredients: 8 c sweet potatoes (3-4 large potatoes), 1 c. coconut milk, 1/4 c maple syrup, 1/4 c coconut oil (melted), 1 T ground flaxseed, 1 t. vanilla, 1 t. cinnamon, 1/2 t sea salt, 1/2 t ground nutmeg
Topping:1/2 c brown sugar, 1/2 c finely chopped pecans, 1/3 c oats, 1/3 c oat flour (or regular flour), 4 T coconut oil (leave solid)
Instructions:
1.  Chop and peel sweet potatoes into large chunks.  Place in a pan and cover with water.  Bring to a boil and boil until fork tender (about 20 minutes).  Drain, cool.  Smash or place it food process to mash.
2.  In a bowl, mix pecans, oats, flour, and brown sugar.  Cut in coconut oil wiht a fork until sandy and pea-sized chunks.
3.  Add coconut milk into mashed (or pureed) potatoes.  Add maple syrup, oil, vanilla, cinnamon, nutmeg, and salt.  Spread in greased 9x13 pan.
4.  Sprinkle pecan mix over the top.  Bake at 350 for 45 minutes.  Top will be golden brown.

Leaf Candles

 I've been slightly obsessed with coppers and golds this season....this is a super easy craft using my newest favorite colors.

 I cut out a leaf on scrap vinyl with my cricut (though you could do this by just tracing a pattern you print online trace/cut on contact paper.)

I sprayed the jar and when it dried I pulled the sticker off and the perfect silhouette was left behind.  I'm adding these to my decor this fall and putting candles inside.  Now....I need to go empty out some pickle jars and pasta jars to vary the size a bit.

Pumpkin Pie Cookies

 I made these pumpkin pie cookies last year.  I gave them out for Thanksgiving treats.  If you aren't a piping master, this is your cookie.

 I used this sugar cookie recipe and added karo syrup so the icing would harden.  It's so much tastier than royal icing.  I used the lid of one of my kitchen jars to press out the circles (I just held it up to the box to maximize my cookie size, but ensure it would fit).    I just squiggled on the 'crust' by cutting the tip off a ziplock.  I took a spoon and 'plopped' it on top of the cookie.

I found these little Wilton boxes that look like a pie container to put them inside (at Michael's).  I added a tag and ribbon.  So simple.

Fall Wood Signs

 I bought a new jigsaw recently.  I was using one my brother left at my house over the last few years, but he took it away.  I also went all out and got a nail gun for my birthday (a gift from my brother)....and I currently still have his hand sander.  All that to say, I've been playing around with some wooden signs for the fall.

 Before I paint any sign, I've learned that a coating of exterior white house paint going on first (front and back) really helps the sign be weather proof, and additional paint layers go on thick the first time.

I always end my project with a layer of polycrylic paint (from Walmart) to add additional weather proofing.  The stakes I grab at the hardware store for just a few bucks...and everything is better with a raffia bow.  

Beer Bread Gifts

 Last Halloween I put some of these together for my friends.  I saw the idea at homewithmandy and knew it was the perfect gift.  What a great hostess gift if you are headed to parties, or....just want to make someone's day.
You can buy the disposable pans, or....I found thee at the dollar tree, which seemed like a good price to me.  I grabbed some pumpkin beer and then mixed together:

Ingredients:  3 c. wheat flour, 1 T. sugar, 1 T. baking powder, 1 t. salt in a bag.

I added a 12 oz beer and made some printable directions.

You can download them for free here.

All you have to do is mix the beer and the bag of mixings and bake it up.
I even made one for myself.  It taste great with honey....and it's oh so easy, and a fun presentation. Proof it bakes.

*One bag of wheat flour was enough for 6 loaves, though I did have to add about 1/4 c. white flour to the last loaf to have enough.