Stories from a family creating a home, traveling, and spending time with the people we love.
Thursday, October 6, 2011
For me Fall begins when I am out and about and I see PUMPKINS!!!! I am a true lover of Fall and everything that it encompasses. Even though it is the sign that the warm weather is coming to an end and that winter is right around the corner, Fall still holds a special place in my heart. Recently everywhere I look on the internet there is pumpkin buzz going on with tons of ideas from decorating, carving, cooking and crafting with pumpkins.
■In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
■Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
■In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving. Yield: 18 servings.
3 cups sugar
1 Cup Vegetable Oil
1 15oz. Can of Pumpkin puree
2/3 Cup Water
3 1/2 Cups Flour
2 tsp. Baking Soda
2 tsp. Salt
1 tsp. Baking Powder
1 tsp. Nutmeg
1 tsp. Allspice
1 tsp. Cinnamon
Preheat your oven to 350. Prepare 2 – 9×5 baking pans with non stick cooking spray. Cream sugar and oil together. Add eggs, pumpkin and water. Sift all dry ingredients together. Add dry ingredients to wet ingredients. Bake for 1 hour.
Tools and Materials
■Similar glitter in Garnet, Tourmaline, and Bronze, $4.99, by Martha Stewart Crafts
■White glue, by Martha Stewart Crafts
■Paper plate or newspaper
■Brown acrylic paint
Glittered Pumpkins How-To
1. With paintbrush, spread layer of white glue over the surface of a small pumpkin. Place pumpkin on a paper plate or newspaper to catch excess glitter.
2. Sprinkle powder glitter over glue, covering completely. Let dry for an hour, then shake off excess powder.
3. Coat stem with brown acrylic paint, let dry. Once dry, the stem can also be covered in brown glitter if desired. The pumpkins will keep for months.
My cousins and I made these as a table centerpiece. We cut 12 circles each: 4 inches, 5 inches, and 6 inches. We folded them, orange sides together, and then adhered the opposite sides together until we had a 3D sphere. We cut a bit off the bottom, so they’d stand straight. We added a green canvas flower, some rolled strips of green paper, and we made the stems by spraying a 2 inch strip of kraft soup staples with water, and then scrunching and twisting into a stem shape. Fun to make! They’re great for Halloween, but we’ll be keeping them up until Thanksgiving. Generic pumpkins always work through November.
Pumpkin Pie White Hot Chocolate
3 cups whole milk
1 cup canned pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon vanilla
4 ounces white chocolate (roughly chopped)
1. Heat the milk, pumpkin puree, and spices in a sauce pan until it just starts to simmer and remove form heat.
2. Add the chocolate and stir until it has melted.
3. Pour into mugs and top with whipped cream and garnish with cinnamon.
And finally. . . . . . . .
Isnt that pretty???? I loved it so enchanting!
Have a great day and tomorrow a Baby H update!
Hi I'm Erin!! I married my Mr. in 2010 and love having the title of Mrs. In 2011 I recieved another title of Momma when we welcomed our daughter Harper to the world. Hearing my daughter laugh, sipping diet coke and pinot grigio, and traveling with my hubby are just a few of my favorite things!