I love Halloween!
I wanted to do something cool for my coworker who delivers the mail. Since he goes all over the building, I thought everyone else would get a kick out of it too.
I just took his makeshift “mail cart” and added a cardboard box to the front with binder clips, taped black poster board all around, sprayed paper towel tubes gold for handles, used white out tape for the R.I.P. and added the skeletons. (thanks for the skeletons Dawn!) The front box is filled with candy for him to pass out!
Trick or Treat!!
No wonder I love this room. One of my projects is to take a picture of each of the seasons and hang them above my work table. That will be cool….
I made myself a promise that I wouldn’t start any new projects until I finished at least one in my UFO basket. ( Un-Finished Objects ) So I grabbed this rabbit. All I had left to do was sew his arms and legs onto his body. ( duh… no clue why that seemed so hard at the time! ) Anyway.. he’s done! I added a seasonal plaid scarf for Oct/Nov. Next will be Christmas…. then Easter/Spring and Summer. So now I have an “All Occasion Bunny” just by changing his scarf. Yay!
This is just an empty wine bottle painted with black acrylic paint. I Mod Podged the label on, then rubbed a little cinnamon all over to make it look old. I also cut the cork up a bit to make it look old as well.
There you have it! An easy Halloween Bottle!
I love making quick drop cookies! This recipe is from my new book “Simple Gifts – 50 Little Luxuries to Craft, Sew, Cook & Knit” by Jennifer Worick.
350. 10-15 min. Makes 3 doz
1 C butter, room temp
2 C flour
1 tsp salt
6 Tbls sugar, plus extra to sprinkle on
2 tsp vanilla
1 to 1 1/2 C candied cherries, chopped
1 C chopped nuts
Cream butter & sugar together. Add flour, salt, & vanilla.
With spoon, fold in cherries & nuts.
Drop by spoonful on cookie sheet, flatten with fork, sprinkle with extra sugar ( I used Sparkling sugar ).
Bake until edges begin to brown.
* put nuts in a ziplock baggie and use a rolling pin to break them up
* I always use a cookie scoop to measure drop cookies. That way all the cookies bake evenly.
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
12 tablespoons peanut butter
12 tablespoons hazelnut spread with cocoa
Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
Scoop 1 tablespoon cookie dough into each muffin cup. Press down.
Bake 10 to 12 minutes or until golden.
Using shot glass sprayed with cooking spray, immediately press center of each muffin cup gently to shape cookie cup.
Cool completely in pan. Turn pan upside down to remove cookie cups from pan.
Place 1/2 tablespoon peanut butter in each cookie cup.
Top each with 1/2 tablespoon hazelnut spread with cocoa.
I sprinkled a little course salt on them too!
These are so easy to make!
1 C peanuts
1/2 C light karo syrup
1 C sugar
1 Tbl butter
1 t vanilla
1 t baking soda
Stir together peanuts, karo syrup and sugar in glass bowl. Microwave on high 4 min
Stir, microwave high 2 – 4 min
Add vanilla & butter, stir. Microwave on high 2 more min
Add baking soda, stir & quickly pour on cookie sheet with foil sprayed with pam. Spread quickly before it sets up.
* Have all ingredients ready to add with each step. You have to work quickly before mixture sets up.
* I use a 4 C glass measuring cup, it’s easier to handle when pouring.
* You can use cashews or any nut you want.
* You will have to adjust the times according to your microwave wattage.
* Be careful! This stuff is lava hot!
* These are really quick & easy to make!