Cheap and simple Halloween glam decorations

October 13, 2009 § 1 Comment

My mom loves it when I decorate her house for Halloween. This year I pulled out the giant box of cutesy decorations I put up every year (ceramic jack-o-lanterns, intricate black iron candle holders bearing orange pillar candles) and we decided it was time for something a little more exciting.

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I took the picture with my phone so bear with me. So what do we have here?

  • White glitter skull (skull- $1 at the dollar store, spray painted with white paint and then again with spray glitter)
  • Silver pumpkins (tiny pumpkins from the grocery store- $0.69, spray painted with silver paint)
  • black glitter rose (black rose from Michael’s- $1.99, sprayed with glitter)
  • silver tray and black netting- both from the dollar store
  • spider webbed wine goblets (glasses- $1 each, I drew a web print with elmer’s glue and dusted with silver glitter)

Creepy Candles

  • black taper candles set in goblets filled with white rocks- I made the candles look like they were bleeding by melting a red wax candle onto the top- inspired by this article from Martha Stewart
  • Potion Ingredients Label by Love Manor.

    I created the “Poison” bottle by first holding a wine bottle over a pot of boiling water to steam off the label, then printed this label I found from an awesome gallery of free spooky potion labels on Flickr

    Happy Decorating!

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    Pumpkin Cookies with Cream Cheese Frosting (with directions on how to make a sugar-free version)

    October 6, 2009 § Leave a comment

    Fall is my favorite cooking season!! Pumpkin, Butternut Squash, Sweet Potatoes, Cinnamon, don’t get me started. My grandmother has diabetes so I substituted sugar in both the cookie and frosting recipe with baking Splenda. They were good but had that saccharine sweet taste you only get from sugar-free food so I can’t wait to make them again with the real stuff. Oh and Grandma approved 🙂

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    ingredients

    for the cookies

    • 2 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 1/2 cup butter, softened
    • 1 1/2 cups white sugar
    • 1 cup canned pumpkin puree
    • 1 egg
    • 1 teaspoon vanilla extract

    for the frosting

    • 2 (8 ounce) packages cream cheese, softened
    • 1/2 cup butter, softened
    • 2 cups sifted confectioners’ sugar
    • 1 teaspoon vanilla extract

     

    directions

    1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
    2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
    3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies.
    4. For frosting, in a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar.

    “Join Me For Some Boo’s!” Cute Halloween Invitation with Instructions

    October 4, 2009 § Leave a comment

    I got this inspiration from my new cousin’s wedding invitations- instead of the traditional folded invite, stack two papers and bind together with a strip of decorative paper (“belly band” in marketing talk.) Stay tuned and I’ll post a download to the “boo!”s and the inside with the vintage papery background.

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    I even lined the envelope for extra- fanciness

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    Here are all of the pieces laid out.

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    What you need (everything but the “boo!”s and inside parts) are from Michael’s:

    • sparkly black paper
    • matte black paper
    • textured orange paper
    • Spook Alley paper book
    • elmer’s glue
    • black envelopes
    • foam mounting tape
    • silver glitter
    • scissors

    Instructions

    1. trace the square side of one of the envelopes onto scrap paper to make a template for the invite, leave 1/4 inch because the invite will be bulky
    2. cut out the orange and the matte black paper to the template, and chop off the bottom inch for the accent paper
    3. cut the sparkly black paper to 2″xwidth of the invite, glue to the back of the black matte paper
    4. cut purple paper (from the Spook Alley book) to 2″xwidth of the invite, glue to the back of the orange paper
    5. on the black paper, draw a spider web with the elmer’s glue and sprinkle with silver glitter
    6. with one sheet of ghost paper, cut out ghosts of varying sizes and tape with foam mounting tape to the black paper
    7. print out boo’s and the inside of the invite (download coming soon!), cut out and glue
    8. tape a ghost to the orange piece
    9. cut out a strip of ghost paper to 1″ wide, and cut length so it can wrap around the 2 pieces stacked and easily slide off. glue ends together
    10. with another piece of purple paper, trace the envelope with the flap open, and trim small strips away until it easily slides inside with the glue on the top showing.
    11. glue the purple piece into the envelope
    12. finito! happy haunting.

    Jalapeno Popper Cheese Dip

    October 4, 2009 § Leave a comment

    I found this recipe on allrecipes about a month ago and since then I have brought it to a tailgate party, housewarming, and happy hour- every time it is a hit! It is basically everything you love about jalapeno poppers in a dip and you can make it in 5 minutes. Serve with tortilla or pita chips.

    jalapeno cheese dip

    Ingredients

    • 2 (8 ounce) packages cream cheese, softened
    • 1 cup mayonnaise
    • 1 (4 ounce) can chopped green chilies, drained
    • 2 ounces canned diced jalapeno peppers, drained
    • 1 cup grated Parmesan cheese

    directions

  • Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
  • Microwave on High until hot, about 3 minutes.
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