grateful granola

Today’s DIY project is so simple and adorable. And, with the custom “I’m grateful for you” tags made by Jenna at Fleur de Lis, a paperie, it makes for the perfect favor or place card for loved one’s at this year’s Thanksgiving.

When I read Lisa’s, With Style and Grace, yummy gluten-free pumpkin granola recipe, I knew I had to make it. So why not make it and share it with everyone!

How To:
Make Lisa’s granola. For the complete recipe, visit here.
Buy half pint mason jars.
Buy raffia {I had some rust colored raffia in my ribbon drawer, but any ribbon will do}.
Buy, print and cut custom tags from Fleur de Lis {e-mail Jenna to order a full sheet of 14 tags for $5}.
Punch a hole in the tag, string raffia through the opening and wrap a bow around the mason jar.
Once the granola cools from the oven {read recipe}, fill mason jars with granola.

Enjoy!


{images via Tutto Bella}

halloween treats

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Caramel Popcorn
{family recipe}

Ingredients:
1 cup butter
1 1/3 cup sugar
1/2 cup corn syrup
1 teaspoon vanilla
1 cup popcorn

 Directions:
Before making the caramel sauce, pop the popcorn {air-popping is best} and put into a large mixing bowl. Leave off to the side.
Cover an area on your counter with wax paper {I use about 4-5 wax sheets}.

Heat the butter, sugar and corn syrup on medium heat until it boils.
When boiling, keep on medium heat for approximately 3 minutes. Consistency should be thick and gooey.
Turn heat off and add vanilla. Add food coloring {use 1 drop red and 2 drops yellow to make orange}. Mix well.
Drizzle caramel sauce over popcorn, and mix evenly. Immediately, pour the popcorn on top of the wax paper to keep it from drying into a large clump.
Let cool for 2-3 minutes and enjoy! Makes 2 quarts.

Pumpkin Cookies
{recipe by Becky}

pumpkin cookies and milk

My fabulous boss, Becky, brought homemade pumpkin cookies to work last week and they were to die for! So, we made them for our Halloween bash tonight for our family to enjoy.
{Shh…don’t tell – Jess made them three nights ago too and ate them all!}
Thanks, Becky, for sharing your delicious pumpkin cookie recipe with us!

Ingredients:
1 can pumpkin {pie filling}
1 cup sugar
1 cup packed brown sugar
2 cups flour
1 cup quick cooking oats
1 egg
1 cup butter {softened}
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
6 ounces chocolate chips {Becky said she puts in more. we put in 8 ounces}

Directions:
Pre-heat oven to 350 degrees.
Cream the butter and sugars together. Mix in vanilla extract and egg.
In a separate bowl, combine and mix flour, oats, cinnamon, baking soda and salt.
Alternate adding the flour mixture and the pumpkin to the creamed sugars and butter bowl. Beat until all is added and mixed well.
Stir in chocolate chips. Drop dough in tablespoonfuls 2 inches apart on a greased cookie sheet.
Bake for 10-13 minutes or until golden brown. {it usually takes more time, about 15 minutes, or make the cookies a bit smaller than tablespoons}
Let cool and enjoy! Makes 4 dozen.

fall’s favorite flavor

This is a very exciting time in my husband’s life. I’d like to think this is true because we are newlyweds {which it absolutely IS the reason he is so happy :-)}, but it’s the time of year that he likes to call “pumpkin season”, which is the most delicious time of year.

Some of his favorites are the Pumpkin Spice lattes at Starbucks and Pumpkin Pie in the Sky ice cream at Cold Stone {yumm!}. Pumpkin is in the crisp air, and we are definitely loving it!

For the next few months, my husband will be requesting any kind of food with pumpkin in it. Lucky for me, I came across these delicious pumpkin recipes. Happy baking!

{Pumpkin Pie Bites, Bakerella}

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. Roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

For more adorable pumpkin inspiration from Bakerella, click here

{Gluten-Free Pumpkin Spice Bars, recipe via Gluten-Free Goddess}

{just for all you gluten-free gals out there}

2 large free-range organic eggs

1/3 cup extra light olive oil or vegetable oil

1 cup light brown sugar, packed

1 cup organic pumpkin puree (canned is fine)

2 teaspoons bourbon vanilla extract

1 and 3/4 cups Pamela’s Ultimate Baking Mix or a dairy-free gluten-free flour mix with 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, and 3/4 teaspoon xanthan or guar gum added

1 teaspoon cinnamon

1/2 teaspoon Pumpkin Pie Spice- or a blend of nutmeg, cloves, allspice, ginger

1/3 cup finely chopped walnuts or pecans

Preheat the oven to 350 degrees F.

Grease a 9×13-inch baking pan or line the pan with greased parchment.

Beat the eggs till blended; add the oil and beat to combine. Add the brown sugar and beat until smooth. Add the pumpkin, beat till smooth; add the vanilla, beat to combine. Add the baking mix and spices; and beat just until the batter is smooth. Add in the nuts and stir by hand to combine.

Dump the batter into the baking pan and spread the evenly. Bake in the center of a preheated oven for about 20 to 25 minutes, until the bars are firm, and a wooden pick inserted into the center emerges clean.

Cool on a wire rack. Frost when cool.

{For the yummy gluten-free frosting finishing touch recipe, click here}

a little something halloween for everyone

Halloween is just a few weeks away. Here are some fun ideas to entertain for both adults and kids on Halloween. Whether the party is the same night, or a different night, we found an adult-friendly version and a kid-friendly version for everything. Gotta love that!

DRINKS

For the Adults
For the adults, Celebrations at Home had a brilliant idea for those martini drinkers or highballers. Add some bling to the martini glass and fill it with Chris’ yummy Green Goblin Punch recipe. Or, add different colored shimmery spiders to help guests identify their goblets. Simply spray crafts store arachnids with adhesive, sprinkle each spider with a different shade of glitter, and hot-glue to black pipe cleaners {piped around the base and stem of glass}.

For the highball cocktail, try freezing plastic spiders in ice cubes for a creepy surprise.  And to make it a bit different, Chris recommends using a mini “fish bowl” vases from the craft store as a tumbler instead!

For the Kids
For your mad scientist tikes, Celebrations at Home had a great idea to use science beakers and fill with green punch and a straw with a decorative straw flag. Or, create other potions for the kids with free printables from Hostess with the Mostess.  

FOOD
{warning, all foods can be served to adults and children}

It’s tradition in my family to have chili and hotdogs on Halloween. Turkey Chili. Beef Chili. Chicken Chili and Veggie Chili. We have it all. Lisa, With Style and Grace, shares some of her favorite chili recipes here. Or, use your favorite chili recipe.

Disney Family Fun shares Hot Dog Mummy snacks for the kiddos.

Hostess with the Mostess shared an adorable Mummy’s Night Out Veggie Dip recipe that will be sure to spook your guests and delight their tummies.

One Charming Party created festive Fruit Skewers topped off with a bat ring.

DESSERTS

For the Adults
Black and white spider web cookies. Bake your favorite sugar cookies recipe.  This tutorial from Martha Stewart’s Firework Cookies will work perfect for a web-like effect.
Ingredients
4 cups all-purpose flour, plus more for surface
1 teaspoon baking powder
Coarse salt
2 sticks unsalted butter, room temperature
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
Icing: white and black {store bought or homemade}

Directions
Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a floured surface. Cut out cookies using a 1 3/4-, 2 1/4-, 2 3/4-, or 3 1/2-inch round cookie cutter, rerolling scraps once. Transfer to a baking sheet. Refrigerate until firm, about 30 minutes.
Bake until edges just start to brown, 17 to 19 minutes. Transfer cookies to a wire rack, and let cool completely.

To Decorate the Cookies
Pipe an outline of white icing around edge of 1 cookie, leaving a 1/4-inch border, then “flood” with more white icing to cover.
Immediately pipe a black dot in the center of cookie. Then pipe concentric rings of black around the center dot (using the same color as the dot, or alternating colors).
Immediately drag a toothpick through the black to create a web-like effect, starting from the center dot and working toward the edge, then alternate dragging inward and outward as you work around the cookie.
Let dry. Repeat with remaining cookies and icings.

For the Kids
One Charming Party had a great idea to let the kids make their own Owl Cupcakes.  

ACTIVITIES

For the Adults
Caramel Apple Bar for adults. Oh, this looks so yummy and fun! I love the rustic impact the twig sticks give the apples. I have a soft spot for anything rustic.

For the Kids
Bobbing for Apples for kids and Skeleton Art made with noodles, via Martha Stewart.

DECOR
{warning this category has a little overlap for kid/adults decor}

For the Adults
This ribbon wreath will greet your guests with style {and can be used for a handful of other parties with its basic black construction}.

Family Chic black lace candles are an easy project and add a big glam impact to your Halloween table and mantle decor.

Twig and Thistle offers an easy DIY tutorial for individual pumpkin place cards. The pumpkin can be whatever color you like. I have to say, I’m digging the white.

Set up a Table of Treats with these tips from Good Housekeeping. Rip cheesecloth for a moth-munched look and drape over the table. Arrange snacks in servingware and on cake stands, then tuck in crafts store creepies and crawlies (spiders, skulls, mice, and crows). For a fun floral display by purchasing spider mums at the local florist. Lay down newspaper in a well-ventilated area. Spray-paint the flowers with black Krylon spray paint and put them in a slim vase. Nestle the smaller vase inside a larger vase lined with black-and-white damask patterned wrapping paper. Lastly, top off large, black candlestick holders with small white or gold glitter pumpkins. {P.S. I have these glitter pumpkins in my home and I love it…thanks for the DIY tips, Lisa, With Style and Grace} 

For the Kids
One Charming Party created an adorable kid-friendly vase decorated with candy. Or, make these mummy vases with helpful tips by Hostess with the Hostess.

Good Housekeeping shares how-to’s for fun batty branches and candy-filled cones. I like the black and white color palette this year, so I recommend spray painting the pumpkin for the batty branches white. 

Wait, don’t forget to find and print your free Halloween printables here.

{images via Celebrations at Home, Disney Family Fun, Family Chic, CasaSugar, Hostess with the Mostess, Good Housekeeping, One Charming Party, Twig and Thistle, With Style and Grace and Martha Stewart}

gluten free girl

I attended a luncheon today that benefitted the Crohn’s & Colitis Foundation of America, Rocky Mountain Chapter. This inspired me for the blog post today. It got me thinking about people {like me} that suffer from Inflammatory Bowel Diseases like Ulcerative Colitis or Crohn’s Disease, and who have to live on harsh medications and/or with a strict gluten-free diet.

I found this great website with delicious gluten free recipes. Just because some of us suffer with health issues, doesn’t mean we can’t eat delicious food with gluten free ingredients! More and more restaurants and grocery stores are catering to gluten free people – and that is a wonderful thing! I thought this recipe sounded yummy for fall. It has been 10 years since I have had mac & cheese (last time I did, I was sick for 3 days with intense pain and 103 fever – yikes!).

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{recipe by Gluten Free Girl}
Check out her site – there so so many yummy recipes.

{Ingredients}
Kosher salt
1 pound gluten-free pasta shells (suggestion: use quinoa pasta)
3 tablespoons olive oil
1 pound grated sharp cheddar cheese, grated
16 ounces cottage cheese
1/2 cup Parmesan cheese, finely grated
16 ounces sour cream
cracked black pepper
1 cup gluten-free bread crumbs
3 tablespoons fine-chopped fresh parsley
3 tablespoons butter, melted

See here for directions on how to prepare.

{recipe and photos from glutenfreegirl.com}