For The Year of the Snowman 2013 my mother-in-law and I made burlap snowman door hangers for the girls in the family. We found an example on Pinterest, but it led only to a photograph.
Luckily my mother-in-law is a genius when it comes to crafts! I have created for you a simple tutorial.
How-to make a Burlap Snowman Door Hanger
Start first with a template of your snowman (or whatever else you want to create!) and trace it onto folded burlap. Pin the two piece of burlap together.
Using a zig-zag stitch follow the outline of the snowman. (We used grey thread so it would show up in these photos. Make sure to use a thread that will easily be covered up with whatever paint you use.) At the bottom of the door hanger leave a 3″ gap, like you do with pillowcases.
Using pinking shears, cut just outside the seam. Lay out your door hanger on a trash bag or newspaper. It’s time to paint!
With the help from my father-in-law, holes were created at the top of the door hanger. A straw, cut to the width of the space between the holes was used to keep the door hanger sturdy. Thread your string/twine/jute through the holes and straw.
Stuff your door hanger with paper or plastic bags.
Using a thread to blend in with the paint, zig-zag stitch the door hanger closed. Garnish with a store bought accessory!
Here is another Pinterest recreation for my final candy corn presentation. When you slice a round pizza into triangles, you will find yourself staring at a delicious slice of candy corn pizza. Assemble the pizza by first rolling out your dough into a circle. Put shredded mozzarella cheese in the center and surround that with shredded cheddar. The yellow bottom of the candy corn is represented by the crust, so brush it with olive oil. If you wanted to you could dye the pizza dough with yellow food coloring.
Below are recipes for homemade pizza dough and homemade pizza sauce, but for a busy Halloween night feel free to take advantage of the grocery store with a jarred sauce and refrigerated dough – I will not judge.
- 1 pkg dry active yeast
- 1 C warm water
- 3 1/2 C flour
- 2 tbsp olive oil
- 1 tbsp kosher salt
- Dissolve yeast in the water, 10 minutes.
- In a stand mixer combine flour and salt. Make a well in the center of the flour and add half of the yeast. Mix in with your fingers. Add in the olive oil and remaining yeast.
- Knead dough with the dough hook of your stand mixer for 7 minutes. (Or by hand on a floured surface for 10 minutes.)
- Shape dough into a ball and put in a greased bowl. Cover and let rise for one hour, or until doubled in size.
- Place a pizza stone in the oven and preheat to 475 degrees F. Divide dough into 4 separate pieces and roll out on a floured surface.
- Sprinkle cornmeal onto a pizza paddle (or edgeless cookie sheet). Place pizza dough on the paddle and assemble.
- Bake pizzas on pizza stone 20 minutes until pizza crust is crispy and cooked through.
*This pizza crust recipe is adapted from a recipe that came with a friend’s pizza stone*
- 1 can (28 oz) tomato puree
- 1 1/2 C water
- 1/4 C olive oil
- 1/4 C red wine vinegar
- 1 tbsp dried parsley
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 2 tbsp garlic powder
- 1/4 tsp pepper
- 1 tsp salt
- Combine all ingredients.
*This pizza sauce recipe is adapted from Lynn at http://www.lynnskitchenadventures.com/2009/01/homemade-pizza-sauce.html*
I saw this one floating around on Pinterest. It’s actually what prompted my candy corn theme for the week. You only need 3 ingredients, yogurt, apple juice, orange juice. Or you can follow the Pinterest version using orange juice and pineapple juice. Because I have Simply Apple apple juice it’s darker than the from-concentrate counterpart.
You can feel comfortable giving these popsicles to your kids before sending them off Trick or Treating for mountains of candy because there is zero added sugar, and depending on the brand of juice and yogurt you buy, you could be tricking them into a sugar-free dessert!
Here’s the How-To for Candy Corn Popsicles:
Using a tiny spoon put some white yogurt (plain, vanilla, Greek or regular) in the bottom of your popsicle mold. Place the mold in the freezer, covered with plastic wrap, until hardened.
Put apple juice on top of the frozen yogurt. Put in the freezer, covered with plastic wrap, to let solidify just enough so that the third layer won’t mix. If you let it harden completely it’ll be near impossible to put the popsicle stick/handle into the mold.
Top off the popsicle with the orange juice. Put the sticks into the mold and freeze.
When you go to remove the popsicles from the mold run it under cold water first. Doing so will loosen them from the sides of the mold. Or you can set the mold in a bowl of cool water.
I love decorating for the holidays, and Halloween is no exception. Pinterest has fueled my decorating passion and this year I spent a lot of time with my hand in the scissors.
Last year was my first Pinterest Halloween and I did a Mummy front door. It was a great hit so I did it again! The original creators of the Mummy Door used white streamers. Living in a very humid climate I opted to use white ribbon. Yes, it’s more expensive, but it’s reusable year-to-year! I used a solid white and had a little bit of see-thru white ribbon to put over the bottom layer in diagonals. I secured the ribbon with double sided tape on the threshold sides of the door. I gave the mummy a sunken-eye look by excluding whites – he’s all pupil! I also decided to leave ribbon hanging at the door knob to give it that unraveling texture.
I put spider webs with spider rings in the windows next to the front door – making the Mummy creepier rather than cute!
I’ve always used orange Christmas lights in my windows but this year I added even more decoration to the window panes. Silhouettes! I purchased a Martha Stewart window cling for the upstairs window (it claims to be reusable) and cut my own figures for the porch window. I printed templates from the internet, cut them, traced them onto black poster board, and cut that. Double stick tape secured them to the glass.
For the spider web I followed this tutorial.
I also brought the Halloween decor outside with 4 black foam bats hanging from the porch eaves. I printed out a template, cut it, traced it onto the black foam, and cut that. I then used a hole punch at the top of each bat’s head. Fishing line gives the bats their flying through the air illusion.
I stumbled upon this recipe during one of my Pinterest marathons.
When I first joined Pinterest I vowed that I would never have a cooking board – I have multiple cookbooks, Food Network, and for my internet recipe searches Foodgawker – adding Pinterest to that collection would provide me with simply too many choices! I kept my promise for almost two years – until I started blogging. I found myself subscribing to other food blogs and wanting to find a place to keep my favorite posts that wasn’t my email box. I caved and started a Blog Inspiration Pinterest Board.
I used leftover Red Pepper Pesto for this dish and the result was fantastic. I adjusted the sauce recipe too. Funnily enough, the chicken somehow took on the flavor of traditional meatballs. I thought about renaming this dish “Faux Pasta & Meatballs”. The original recipe calls for traditional pesto – and I’d suspect the result would be a lighter, brighter pasta dish.
Pesto Chicken with Tomato Pesto Rotini
- 2 boneless, skinless chicken breasts
- 4 tbsp red pepper pesto, divided
- 1/2 bottle Lawry’s Herb & White Wine Marinade
- 1/2 lb tricolor rotini pasta
- 2 tbsp olive oil
- 1/4 yellow onion, diced
- 3 cloves garlic, minced
- 16 oz tomato sauce
- 3/4 C chicken broth
- 1/2 C heavy cream
- Cube chicken and season with S+P. Combine marinade and 2 tbsp pesto. Marinate chicken overnight.
- Cook pasta in boiling salted water.
- In a large skillet, cook chicken in its marinade.
- Make pasta sauce: In a sauce pan cook onion and garlic in olive oil. Pour in tomato sauce, broth and pesto. Cook for 10 minutes, until slightly reduced. Stir in heavy cream.
- Serve: Toss pasta with chicken and sauce.
*This recipe is modified from Chelsey at http://cdargis.tumblr.com/post/18818836004/garlic-pesto-chicken-with-tomato-cream-penne*