Homemade Flavorings

As you've probably noticed by now, I love to combine unusual flavors in many of my recipes.  These flavorings are a great way to do this and take very little time to make.

Scented Sugars

Scented sugars are really easy to make and can add that little extra flavoring to an item without changing a recipe.  You can use them for baking in place of regular sugar, in your coffee or tea, and they make nice gifts for all of your swanky housewife friends. I always have a few flavors continuously “infusing” in my kitchen cupboard. The flavors are pretty much endless.  You can use any herbs, edible dried flowers, spices, citrus peels, etc.  Every time that you use them, add a more sugar, shake it up and then let it marinate some more.  Put them in decorative ceramic or glass jars.  *You may want to strain them before using.  

Vanilla Sugar

2 Vanilla Beans

4 Cups Sugar

Split the vanilla beans in half long ways.  Add them along with the sugar into a jar and shake.  Best if made at least 30 days ahead.

Lavender Vanilla Sugar

1 Vanilla Bean

1 Package Dried Lavender buds (about 3 Tablespoons)

4 Cups Sugar

Split the vanilla bean in half long ways.  Put the sugar, bean, and lavender into a jar and shake.  Best if made at least 30 days ahead.

Orange Sugar

2 Oranges

4 Cups Sugar

Peel or cut the rind off of the orange.  I find it easiest to use a potato peeler and peel towards me.  With a paring knife remove any white from the peel.  The white layer is called the pith and it tends to be very bitter.  Let it sit out at room temperature for a few hours so that it starts to dry out. Then eat the oranges with your husband (*last step is optional). Add it along with the sugar into a jar and shake.  Best if made at least 30 days ahead.

Flavored Extracts

These are really fun because you can get creative.  Unfortunately for the impatient type, these are best made 2-3 months in advance for best results.  The alcohol level makes this a lot easier to use with fresher ingredients because it can handle just about anything.  You also want to use a lot of your flavoring because it needs to be really concentrated.  You can use vanilla, herbs, edible dried flowers, spices, citrus peels, dried fruits. This also makes a great gift for the baking enthusiast.

Vanilla Extract

2 Vanilla Beans

Approx. 12 Oz Vodka

Split the vanilla beans in half long ways and put them into a glass bottle.  Using a funnel, pour the vodka to just the top of the bottle and seal.  Shake from time to time.  Best if used after 2-3 months of marinating.

Lemon Extract

2 Large Lemons

Approx. 12 Oz Vodka

Peel or cut the rind off of the lemon.  I find it easiest to use a potato peeler and peel towards me.  With a paring knife remove any white from the peel.  The white layer is called the pith and it tends to be very bitter.  Using a funnel, pour the vodka to just the top of the bottle and seal.  Shake from time to time.  Best if used after 2-3 months of marinating.

Lavender Extract

2 T Dried Lavender Buds

Approx. 12 Oz Vodka

Using a funnel pour the lavender into a bottle. Pour in the vodka to just the top of the bottle and seal.  Shake from time to time.  Best if used after 2-3 months of marinating.

Infused Honeys

These make fun gifts for the baking or tea lovers in your life.  They are supper easy to make and everyone will think that you’re the ritziest housewife on the block.  Infuse with fresh herbs, spices, edible dried flowers, citrus peels, etc.  Drizzle these infused honeys into your tea, on top of or into baked goods, on your husband’s chest…..oops, did I just write that?!

Rosemary Honey

2 Sprigs of Rosemary

Approx. 2 Cups of Honey

Rough Chop the Rosemary and put it along with the honey into a sauce pot.  Bring to just a boil and lower the flame.  Keep it lightly cooking for about 20 minutes and then turn off the heat.  Pour it into a jar and let it cool before sealing.  You can use it immediately, but it would be best to let it sit for about 1 week before using.  If you want a clear honey, strain out the rosemary.

Lavender Honey

3 T Dried Lavender Buds

Approx. 2 Cups of Honey

Put the lavender along with the honey into a sauce pot.  Bring to just a boil and lower the flame.  Keep it lightly cooking for about 20 minutes and then turn off the heat.  Pour it into a jar and let it cool before sealing.  You can use it immediately, but it would be best to let it sit for about 1 week before using.  If you want a clear honey, strain out the flowers.

Holiday in a Jar

Winter Snow Globes

Supplies you will need:

Jars

Small Holiday Characters (with a flat base)

Mini Trees

Glitter, Large Grain

Glue

Flip the jar over and place the tree and the character onto the lid.  Place the jar on top to make sure that it will fit.  Sometimes you can bend the tree to help it fit.  Glue them to the lid and let it dry for 24 hours.  Flip the jar and add about 1 cm of glitter to the bottom.  Screw on the lid and shake.

Cocoa Gifts

Supplies you will need:

Ground Unsweetened Cocoa

Sugar

Marshmallows

Chocolate Chips

Flavorings: Ground candy canes, cinnamon sticks, cayenne pepper, mint or cinnamon candies, etc.

Mason Jars

Ribbons and Tags

Candy Cane Cocoa

Layer 6T sugar into a jar.  Add about 2T chocolate chips and then 6T Cocoa.  Add 1 crushed candy cane and then fill the rest of the jar up with marshmallows.  Label with instructions “Bring 4 cups of milk to just a boil.  Whisk in the ingredients from the jar and cook about 30 seconds”.

Cayenne Cinnamon Cocoa

Layer 6T sugar into a jar and 1 cinnamon stick. Add about 2T chocolate chips and then ¼ t cayenne pepper.  Layer with 6 T cocoa and then fill up the rest of the jar with marshmallows. Label with instructions “Bring 4 cups of milk to just a boil.  Whisk in the ingredients from the jar and cook about 30 seconds”.

Basic Recipe for Hot Cocoa

1 ½ T Cocoa

1 ½ T Sugar

1 Cup Milk

Bring the milk to just a boil.  Whisk in the remaining ingredients and cook about 30 seconds.

*Use this as your guide in case your jars are smaller than the ones that I used.

Pumpkin Butter

2 Cans Pumpkin

2 Cups Sugar

1 Cup Brown Sugar

1 Cup Water

1t Cinnamon

¼ t Nutmeg

Mix all ingredients in a sauce pot and simmer for about 30 minutes. Cool and put into jars or serve warm.  This should last refrigerated for about 2-3 weeks.

Gingersnap Pear Butter

4-5 Pears, Diced

1 ½ Cups Water

¾ Cups Sugar

½ t Cinnamon

2t Ground Ginger

2t Vanilla

About 18 Gingersnaps

Mix all ingredients except gingersnaps into a sauce pot and boil about 8-12 minutes or until pears are cooked.  Add gingersnaps and cook another 4 minutes.  Add a little more water if needed, but it should be thick.  Cool and put into jars or serve warm.  This should last refrigerated for about 2-3 weeks.

Cranberry Apple Jam

2 Apples, Diced

9 Oz Fresh Cranberries

2 ½ Cups Water

2 Cups Sugar

1 Orange, Zested and Juiced

Add a few pinches of spices if you like (cinnamon, ginger, cloves)

Mix all of the ingredients in a sauce pot and bring to a light boil for about 30 minutes or until all of the cranberries burst. Reduce to a thick jam.  You can thicken with cornstarch if needed. Cool and put into jars or serve warm.  This should last refrigerated for about 2-3 weeks.

Candy Cane Popcorn

Candy Cane Popcorn
7 Candy Canes
8 Oz Almond Bark or White Chocolate
2 Bags Popped Popcorn
3 oz Chocolate Chips

Unwrap the candy canes and BEAT THEM TO A PULP!  Well, not exactly.  Break them up and put them into a plastic zip lock bag.  Using a meat mallet or a hammer, crush them up.

Melt the bark or the white chocolate in a double boiler or slowly in the microwave. In a separate bowl, melt the chocolate chips.

Shake the unpopped kernels in your popcorn bags to the bottom. Put the popcorn into a large bowl being careful not to get the kernels into the bowl.  Add the bark and the candy canes and mix well.  You probably should just use your hands.  Don't worry, it won't scratch the manicure.

Pour it out onto some wax paper and drizzle with chocolate.

Let it dry and then bag it up as a gift or serve it to your guests.  This is best if eaten within 4 days but can last up to a week.

Get Squashed!

Roasted Harvest Squash Soup

Serves 4-6

1 Acorn Squash

1 Sweet Potato

1 Pumpkin Pie Pumpkin

Oil, about ¼ cup                   

2 Carrots, Peeled and Diced       

1 Small Onion, Diced

1 ½ Quart Vegetable or Chicken Stock

2T Brandy                             

1T Brown Sugar

2t Ground Nutmeg

Pinch of Cayenne Pepper

Salt and Pepper to Taste

Garnish:

Pumpkin Seeds

Mascarpone

Cut the squash, sweet potato, and pumpkin into cubes. Toss lightly with oil and roast at 350 degrees for about 50 minutes or until cooked.

In a large pot, add some oil and sauté the carrots and onions until tender. Add the roasted squash and the remaining ingredients. Simmer for about 30 minutes and season to taste. 

Pour into bowls and garnish with pumpkin seeds and a dollop of mascarpone or sour cream.

Stuffed Squash with Kale and Cranberries

Serves 4

*there are many varieties available so be adventurous in your choosing.  I made mine with delicata squash.

2 small squash

Oil

1 Bunch of Kale

½ Cup Dried Cranberries

½ t Garam Masala (You may substitute nutmeg or cinnamon)

Pinch of Cayenne Pepper

8 Oz Cream Cheese or Neufchatel Cheese

Salt and Pepper To Taste

Cut the squash in half, lightly oil and roast at 350 degrees for 45 minutes to 1 hour depending on the size of the squash.  Poke it with a fork to see if it’s tender.

Wash the kale and remove the stem about half way up the leafy green.  Cut the leaf in half long ways and then into about 1 cm cuts. In a pot or large sauté pan put about ½ cup of water and add the kale.  Cook about 2-4 minutes or until wilted and drain.  Add the remaining ingredients and stuff it into the middle of the squash.

Bake another 10 minutes and serve!

Roasted Root Vegetables with Apples and Pecans

Serves 6-8

2 Apples

2 Fennel Bulbs

1 Small Red Onion

1 Butternut Squash, Peeled and Seeded

1/3 Cup Brown Sugar

1T Balsamic Vinegar

1t Ground Nutmeg

½ Cup Chopped Pecans

3T Oil

Salt to Taste

4 Sprigs Parsley, Chopped

Preheat the oven to 350 degrees. Chop all of the fruits and vegetables into large dice. On one sheet pan put the squash with 2T oil and nutmeg and bake for about 30 minutes or until its tender when you poke a fork into it.  On another sheet pan put the remaining oil, apples, fennel, onion, brown sugar, and balsamic vinegar and bake for about 20 minutes.

When cooked, mix together with the remaining ingredients and serve!

A Trick & A Treat

Happy Halloween Housewives & Househusbands!

I've got a few quick ideas to add to your Halloween festivities.  These are 2 super easy things that you can bring to any party.

First up is
A Halloween Wine Topper

This craft project is very much up to you and your imagination so let me first leave you with some ideas (perhaps next year I will give myself more time to create more visual options).  I chose to make a witch, but you can do any Halloween character like a black cat, a Jack o' lantern, a crow, etc.  I looked for "witch pinups" online.  Depending on the witch, you may need to add a little lace "skirt" to cover the top of the topper. I suggest having several witch options because it's kind of hard to mount. You could also just find a picture of a woman (or even YOU!) that is from the waist up.  Then make a skirt around the tube and add your own handmade paper witch hat.


You will need:
A toilet paper tube
Craft papers
Glue
Glitters
Sharp siscors
Lace, jewels, feathers, etc

Cover and adhere the toilet paper roll with craft paper.  Glue the image to a heavy piece of craft paper.  I chose one with a decorative side and glued it so that when you see the back of the topper it still looks nice.
Cut out the image very carefully and then decorate it.
Cut 2 slits into the tube and glue her in!  This is where you may have issues so visualize and measure the witch before you even start to decorate her.
Cover the top of the open tube with lace, paper, feathers, tissue paper, etc. and put her on a bottle of wine!

Candy Corn Bark

1 Bag of Candy Corn

1 1/2 Cups of Roasted Salted Peanuts

16 Oz Almond Bark or White Chocolate

6 oz Semi Sweet Chocolate Chips

Line a large sheet pan with wax paper. Melt the chocolates separately over a double boiler.  * double boiler would be to melt the chocolate in a heat safe bowl, over a pot of just boiling water. *OR melt it in the microwave for 30 seconds at a time, however I do not recomend this for white chocolate.

Evenly spread the white chocolate or almond bark across the sheet pan and then drizzle the chocolte over the top.  Sprinkle the candy corn and peanuts and lightly press them into the chocolate.  Throw it into the refrigerator for about 5-10 minutes to set.

Break them apart and you're done.  This is a really quick and easy option as a dessert.

Apple Immersion

Bobbing for Apples

Bobbing for apples is a time honored tradition at children’s Halloween parties.  A large tub gets filled with water and several apples, which float to the top.  Children have their hands tied behind their backs and “bob”, using their teeth, to bite the apple and pull it out of the tub.  I have a childhood memory of playing the game with my neighborhood friends in my basement.  Perhaps the reason that I remember it so well is because we were all wiggling and missing our front teeth so needless to say, very few actually got the apple. 

In the early 1900’s bobbing for apples wasn’t just about getting the apple.  In some instances initials were carved into the apples.  When an apple was successfully clenched from the tub the initials on the apple indicated the bobbers’ future mate.  The amount of times that the person bobbed to get the apple indicated the number of years until the wedding. 

Another variation of the game included inserting a ring, a thimble, a key, and a coin into different apples. Each item symbolized an element of the future.  The ring symbolized a marriage within the year. The thimble was a life without marriage.  The key was a high position and the coin brought prosperity.

Colossal Caramel Apples

8-12 Apples

1 Cup Brown Sugar

1 Cup White Sugar

1 Cup Corn Syrup

1 14 Oz Can Condensed Milk

2 T Butter

1 t Vanilla Extract

Toppings:  melted chocolate, melted almond bark, pecans, marshmallows,

Crushed cookies, m&m’s, sprinkles, peanuts, cinnamon sugar

*Popsicle Sticks

Mix the sugars, corn syrup, and milk in a sauce pan. Turn the heat up just below the highest setting. Place the candy thermometer in the pan making sure not to touch the bottom of the pan with the tip of the thermometer.  Continue to stir with a wooden spoon or a heat proof spatula. When the thermometer reaches soft ball at 240 degrees.  Turn off the heat and let it sit for about 2 minutes.

Add the butter and the vanilla and stir well.  Let the caramel cool about 45 minutes to an hour before dipping so that it’s thick enough to coat onto the apple.

Wash and dry the apples and push a popsicle stick through the top half of the apple. Dip them into the caramel sauce and put them onto a greased sheet pan. Refrigerate about 15 minutes or until the caramel sets.  Dip or drizzle them with chocolates and add other toppings.  You can also stick the nuts and candies directly to the caramel prior to drizzling chocolate.  Refrigerate about 15 minutes so that the chocolate sets. 

Place the apples onto a baking cup and tie a bow onto the stick.  I recommend keeping the apples refrigerated up until 1 hour before serving.

YUMMY!

Fresh hot apple cider can bring warmth and great fall memories to your heart.  I decided to try making it fresh.  It’s easy you just blend them up and strain it, right? Well…… it’s a little more difficult than you would think.  The first thing that you need is PACIENCE! At first this housewife was a little aggravated at this process because it seemed like it wasn’t working, but in time I yielded a fresh tasty cider.

Traditionally you would use a cider press or a food mill.  However if you have a food processor and some cheese cloth it works just was well. 

Overall I was satisfied with my cider making mission and recommend it to the inquisitive at heart.

Fresh Apple Cider

Makes About 1 ½ Quarts

                     3 Lbs. Apples                    

1-2 Cups of Water

Wash and quarter the apples. There is no need to remove the core since it will be strained.  Finely mince the apples in a food processor.  You will need a little bit of water to start the chopping movement of the apples.

Place a strainer over a bowl and line the strainer with 2 layers of cheese cloth. You will most likely want to do this with 2 bowls to speed up the process.  Pour the apple mixture into the strainer and WAIT and WAIT!  What you can do it press with a spoon so that it starts straining out.  After about 30 minutes you can pick up the cheese cloth and start ringing out the remaining juice.  Make sure that you refrigerate it when you are done.

If you would like to pasteurize it, heat it above 160 but below 185 degrees.  This will extend the life on it.

Hot Spiced/Spiked Cider

32 Oz Fresh Apple Cider

1 T Maple Syrup

¼ Cup Rum or Red Wine

Any of the following:  Cinnamon sticks, orange peel,

whole cloves, all spice, dried apples, raisins

Mix the cider, maple syrup, and spices and simmer for about 30 minutes.  Add the rum or wine and serve. It will warm anyone up!

Warm Autumn Appetizers

As holidays approach and the weather gets colder we start looking for warm comforting foods that remind us of the season.  Many Housewives and Househusbands enjoy throwing parties with friends and family. I was inspired by the season and decided to share some of my favorite appetizer methods using the flavors of autumn.  The 3 types of appetizer bases are flatbreads, phyllo pastries, and tarts.  Try making these recipes or create your own using this Housewife as inspiration. Share your ideas with us!

Flatbreads are also known as pizzas, but flatbreads sounds more interesting, right? You may also see the term flatbreads referring to a thin long cracker, pita bread, matzoh, lavash, or a tortilla. Many flatbreads have religious significance. I like to make them out of pizza dough in both a traditional round shape and a rustic one.  Why be boring with pizza sauce and mozzarella cheese?  Try pesto, Alfredo or a garlic oil. Top it off with your favorite fruits, vegetables, and cheeses.  These are always a hit because your guests can relate to pizza.

You say Filo….I say phyllo. Whatever you say, it’s all the same thing. A thin, crisp, buttery pastry often used in appetizers and popular Greek dishes and pastries.  It's made from water, flour and a small amount of oil. Most people recognize it used in dishes like spanikopita and baklava. Phyllo dough can be found at most grocery stores in the freezer section and needs to defrosted for about 24 hours in the refrigerator.   When using phyllo dough you need to be very careful not to break the thin layers. Only a patient housewife will survive this pastry.  You also need to work very quickly because phyllo dries out quickly.  When not in use it should be covered with a few damp paper towels or wrapped tightly with plastic wrap.

This tart dough recipe below is nice because it can be used in both savory and sweet applications.  I also use it in a different form by flattening it out and forming it into squares.  The possibilities are endless on ideas for a savory tart. The term “docking” which you will see in the recipes below means to poke holes into the bottom.  This allows the pastry to breathe and not puff up all the way, making and odd shape.

Rustic Cranberry Sweet Potato Flatbreads

topped with Blue Cheese

Makes 8-10 Pieces

1 Large Sweet Potato

Pinch of Salt

1T Olive Oil plus for brushing

1 Batch of Pizza Dough (see below)

½ Can of Cranberry Sauce

Preheat oven to 350 degrees. Peel the sweet potato and cut into small dice.  Toss with oil and salt and bake in the oven for approximately 20 minutes or until tender.

Turn oven up to 475 degrees and lightly grease a sheet pan.  Cut the dough into 8 equal sized pieces (or more if you want them smaller).  Roll them into balls and roll each one out onto a floured surface making a rustic shape.  Place them onto the pan.  Dock each piece of dough with a fork about 4 times and then lightly brush each piece lightly with olive oil.

Smear the cranberry sauce onto the flat breads up to about ½ cm from the edges.  Evenly disburse the sweet potatoes.  Top with thin slices of blue cheese.  Bake them in the oven about 10-12 minutes or until done.

Brie Flatbread with Fennel and Apples

Makes 15-20

1 Batch of Pizza Dough (see below)

1 Fennel Bulb

1 Ripe Apple

½ Cup Dried Cherries

1 Wedge of Brie (approx. 5 oz)

Olive Oil for Brushing

Chopped Parsley or Chives for Garnish

Preheat the oven to 475 degrees and lightly grease a sheet pan.  Roll out the dough on a floured surface and cut into circles.  Place them onto the pan. Dock each piece of dough with a fork about 4 times and then lightly brush each piece with olive oil.

Slice the brie and put it onto the middle of the flatbread. Thinly slice the fennel and apples and top them onto the pizzas.  Bake them in the oven for 8-10 minutes or until done.  Garnish with dried cherries.

Pizza Dough

¼ Oz Package of Active Dry Yeast

2 t Sugar

1 Cup Warm Water

2 ½ Cups of Flour * plus about ½ cup for kneading

2 T Olive Oil

1 t Salt

Put the yeast, sugar and water into a large bowl and give it a quick stir.  Let it sit for about 5 minutes.  Add the remaining ingredients and mix them together with your hands.  Knead the dough on a floured surface for about 5-8 minutes.  Lightly brush your bowl with olive oil and put the dough ball into the bowl.  Lightly cover it with plastic wrap and let it proof for 1 ½-2 hours.  

Fig & Goat Cheese Purses with Apricot Jam

Makes about 27

1 Package of Phyllo Dough

1 Package of Dried Figs, about 27 Pieces

6 Oz Goat Cheese

½ Cup Apricot Jam

3 T Melted Butter

Preheat oven to 375 degrees. Carefully unwrap the phyllo dough.  On a clean surface, pull off one sheet of the pastry and lightly butter it.  Then repeat using 3 sheets total.  Cut it across 3 times and down 9 times into 9 pieces total.  Spoon a small amount of goat cheese in the center of each square.  Spoon a little jam on top.  Then pull the stem off of each fig and put one of each into the center.

Fold up each corner, cinch at the center, squeeze tight, and twist.  Brush each one lightly with butter and place them all onto a sheet pan. Bake for 12-15 minutes or until golden brown and crispy.

*If you’re really feeling creative, tie a slightly blanched chive around the purse.

Sweet Potato Spinach Stuffed Triangles

Makes Approximately 24 Triangles

1 Lb Fresh Spinach (or 8 oz thawed frozen spinach)

8 Oz Canned Sweet Potato Puree or Mashed Sweet Potatoes

½ t Nutmeg

½ t Cinnamon

1 Package of Cream Cheese (at room temperature)

1 Package of Phyllo Dough

3 T Melted Butter

Rough chop the spinach and steam sauté it in ¼ cup of water.  Cook it until wilted.  For both fresh and frozen spinach, squeeze the remaining liquid out of the spinach.  Mix the spinach, sweet potato, nutmeg, cinnamon, nutmeg and cream cheese.  Set aside.

Preheat oven to 375 degrees. Carefully unwrap the phyllo dough.  On a clean surface, pull off one sheet of the pastry and lightly butter it.  Then repeat using 3 sheets total.  Cut 6 long pieces.  Scoop a spoonful of the spinach mix at the bottom of the dough.  Fold like an American flag, from the left corner to the right. Repeat going all the way up to the top of the pastry.  Brush with butter and place onto a cookie sheet.  Repeat.

Bake for 12-15 minutes or until golden brown and crispy.

Marshmallow Pumpkin Tartlets

Makes 12-14 Appetizers

1 Can of Pumpkin

2T Maple Syrup

½ t Cinnamon

 1 ½ Cups Mini Marshmallows

¼ Cup Chopped Pecans

1 Batch of Tart Dough (see below)

Preheat oven to 350 degrees. Roll out the tart dough on a floured surface and cut into circles that will fit your muffin pans.  Press the dough circles into the pan and dock with a fork into the bottom of the dough four times. Bake for about 5 minutes.

Mix the pumpkin, cinnamon, and maple syrup in a bowl.  Fill the tart about half full with pumpkin and then top it off with marshmallows and pecans.  Bake an additional 15-18 minutes and serve.

Goat Cheese Pastries with Caramelized

Onions and Pears

Makes 12-14 Appetizers

1 Pear, Small Dice

1 Small Red Onion, Small Dice

1 t Butter

4 Oz Goat Cheese

1 Batch of Tart Dough (see below)

Chopped Parsley or Chives for Garnish

Sauté the onion in butter on high heat until it begins to caramelize.  Add the pear and cook an additional 3-4 minutes.  Drain off any liquid.

Preheat the oven to 350 degrees.  Roll out the tart dough on a floured surface and cut into approximately 4 inch by 4 inch squares.  Dock the center of the dough with a fork about 4 times. Place a small spoonful of goat cheese in the center of each square.  Put a spoonful of the onion mixture on top.  Fold the corners of the squares up onto the filling making sure to keep a square form when finished. 

Bake in the oven until golden brown, about 20-25 minutes.

Tart Shell Dough

2 ½ Cup Flour *plus more for dusting when rolling out

1 Cup Unsalted Butter

1t Salt

¼ - ½ Cup Ice Water

Mix all ingredients except the water in a food processor for about 1 minute. Add ¼ cup of ice water and blend for about 15 seconds.  Add more water if it’s still crumbly.  Cover and chill for t least 1 hour before using. 

Having a Merry Halloween

With Halloween candles burning bright
Beneath the moons bewitching light
May ghosts and goblins grant to you
That all your wishes will come true

Halloween is one of my favorite times of year because it’s a very imaginative holiday. Witches, ghosts, Jack o’ lanterns, and bobbing for apples are all part of our American time honored traditions. Children and adults alike dress up in the silliest or scariest costumes that they can find to go Trick or Treating and attend frightful Halloween festivities.

Every year I love to decorate my home for Halloween. This year I decided to create a few more additions to my collection. A Halloween banner, pictures, and an ornament adorned tree. So go to your craft rooms and be inspired!

Vintage Inspired Halloween Banner

What you need:
Vintage style cards *I found mine at www.blumchen.com and from Punch Studio at Barnes & Noble
A variety of black and orange cardstock and scrapbooking papers
Glues – glittering glue and I prefer rubber cement
Glitters, fine cut
Scissors, a paper cutter, and a hole punch
A really really long sturdy orange or black ribbon, approximately 9 feet long

1. Pick out the cards that you’d like to use and lay them out to make sure that you have a good variety. When I created my placement I made sure to break up the witches, pumpkins, and black cats so that they were not all on one side of the banner.

2. Trim the cards and cut the cardstock into equal sized rectangles or squares that you will use as your base. Also cut squares or rectangles from the decorative scrapbook papers which you will use in-between the card stock and the cards. Be creative in your choices.

3. Pick different accents of the post cards to glitter. I like to do this process on a paper plate so that there is less of a glittery mess. If you’re glittering close together, wait and let it dry in-between colors. Once dry I like to use a brush to get all of the extra glitter off of it.

4. Using the rubber cement, glue the papers together and let them dry.

5. Punch holes on each side about 1 cm from the top and thread the ribbon through.

Hang and enjoy!
*you can also make a mini banner using Halloween stickers

Vintage Inspired Halloween Pictures

Using basically the same process as above, you can craft these pictures to display on a table or a wall. For a larger picture a gift bag can be used.

Follow steps 2-4 from above.

Fit the paper to the picture frame and then clean the glass of the frame. Place it in the frame and double check that it’s even. Trim if needed.

Halloween Tree

What you will need:
LED branch
Base *vase, pot or large candle holder
Foam to fit the base
Large knife
Ornaments
Rocks, moss or other covering *I glittered black rocks
Spider *preferable a fake one

Cut the foam into a box that fits just below the brim of the base. If you’re using LED with a battery pack, cut out a spot to hide it. Fill in the sides with small pieces of foam to hold it all in place. Poke the branch into the middle and pull the branches apart.
Put a spider at the base and decorate the tree.

I Hope You Have a Very Merry Halloween!