DIY – Glitter Dusted Pumpkins

Here is a little Halloween DIY that involves mini pumpkins and sparkle.

Simple to create and adorable to display.

What you’ll need.

Craft brush/sponge.

Glitter of your choice (I used gold leftover from my Glitter Clothespins post.)

Glue stick.

Mini pumpkins.

How to make them.

Apply glue to craft sponge.

Brush glue from sponge into the creases and the tops of the mini pumpkins.

Dust with glitter.

Allow 1 hour to dry.

Once dry they’re ready to display.

Dress up your dining table, mantle and front porch railing or you can give them away as holiday party favors.

Happy Halloween!!

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Pumpkin Spiced Marshmallows

I had to come up with a quick treat for the monthly girls get together and baby play date I hosted a few days ago. And since I’ve been on a bit of a marshmallow kick lately, I thought it’d be fun to whip up a festive batch using some pureed pumpkin and a pumpkin spice blend. I’ve never made this exact recipe before so I wasn’t really sure how they’d turn out but ended up being pleasantly surprised. The pumpkin and spice not only add a hint of warmth, but a touch of color which is perfect for the Fall season. These would be a yummy addition to your Halloween dessert menu.

Homemade Pumpkin Spiced Marshmallows

Ingredients~

3/4 cup water divided

3 (.25 ounce) packages unflavored gelatin

1/2 cup puréed organic pumpkin

2 cups white sugar

1 tablespoon vanilla extract

1 tablespoon pumpkin spice blend

1/4 cup cornstarch

1/4 cup powdered sugar

Directions~

Line a 9×9 inch baking dish with plastic wrap that’s sprayed with non-stick cooking spray. Spray additional piece of plastic wrap to cover the top and set aside.

Place 1/2 cup of water in the bowl of an electric mixer and add gelatin to water to soak.

While gelatin is soaking add 1/4 cup water, and white sugar to sauce pan. Bring mixture to boil over medium heat for 1 minute. Add in puréed pumpkin stirring until completely dissolved.

Pour hot sugar and pumpkin mixture into gelatin and beat on high using a whisk attachment. Beat for 12 minutes until mix is fluffy and forms stiff peaks. Add in vanilla extract & pumpkin spice blend and mix until combined.

Pour mixture into baking dish using a greased spatula to smooth top. Cover marshmallow mixture with remaining prepared plastic wrap, pressing down lightly to seal.

Allow to rest for 4 hours, or overnight.

When marshmallows have set, mix together cornstarch and powdered sugar in a dish. Using greased scissors, a knife, or cookie cutter, cut the marshmallows dredging lightly in the cornstarch mixture.

They are ready to enjoy!

Store in airtight container for up to 2 weeks.

Posh Little Tips~
Make Marshmallow pops by dipping into chocolate, decorating with festive sprinkles and adding lollipop sticks.

Cut them into fun shapes using a Halloween cookie cutter.

Drop them into your favorite warm holiday beverage.

Happy Halloween!

Sweet Moments

My youngest daughter is already 5 months old and growing so fast. Each day it seems like she’s doing some new, something special, something to remember. If I could freeze time and hold on to all the exciting milestones I would. Instead I spend every chance I get chasing her around with my camera doing my best to catch it all. Here she is dolled up in a vintage lace and rose headband and bloomers purchased from a local baby store in my home town.

Nothing sweeter!!

Mini Apple Crisp

Fall to me is all about warmth and comfort and a comfort recipe of the season that I absolutely love is homemade Apple crisp. My husband makes this for us every year as Autumn approaches. The combination of local apples from Bellewood Acres, cinnamon and oatmeal crumb topping make this recipe memorable and a favorite in our home worth sharing. I’d enjoy making this dessert for the people I love, and with my mind forever in party mode,  I’ve made a version suitable for celebrations, using a mini muffin tin to create one-bite portions. I also made this recipe vegan to accommodate my recent dietary changes due to my 5 month old’s dairy, soy and egg allergies.

Homemade Mini Apple Crisp (also vegan)

Ingredients/Supplies~

Mini muffin tin pan

Pam cooking spray

4 medium cooking apples preferably tart (diced 1/2 inch cubes)

1/2 cup brown sugar

1/2 cup all purpose flour

1/2 cup old fashioned oats

1 tsp vanilla

1 tsp cinnamon

1/3 cup Earth Balance coconut spread at room temperature (or  butter for non vegan)

Coconut Milk Ice-cream or Regular Vanilla Ice-cream (optional)

Instructions

 Preheat oven to 375 and spray mini muffin tin with pam cooking spray. Set aside.
Pour teaspoon of vanilla into diced apples and mix together .
Pour dry ingredients into a bowl and mix together adding in coconut spread or butter until incorporated.
Press a small amount of the incorporated crisp mix into the bottom of each individual muffin cup (1).
Add 1 layer (about a spoonful) of diced apples to the muffin cups filling just below the rim (2).
Top the apples with a final layer of crisp mix pressing firmly into the pan (3).
Repeat these steps until all muffin cups are full.
Bake in the oven for 20 minutes or until golden brown.
Top with ice-cream.
slightly adapted from Betty Crocker
Let cool a bit before trying to remove the crisps from the pan. I used a knife around the edges and mine came out perfectly.
Mini Apple Crisp by PLD

Serve at your next celebration and share with your family and friends.

posh little tip~ Instead of apples, use what’s in season in your area. Fresh blackberries, peaches pears, or cherries would all be delicious in this recipe.

Red Rose Bridal Bouquet

This summer I had the pleasure of creating the floral arrangements for a local wedding in my home town. The bride chose a color scheme of red and white and selected roses and stargazer lilies for her bridal bouquet. Diamond accents and white satin ribbon were added for the final touches.

Here are a few shots of her bouquet.

Congrats to the bride and groom!