Halloween doesn’t have to be all gore and tacky decorations, sometimes it can be simple and chic as well! Like these Skull Stir Sticks painted in metallic silver and copper. They make the perfect deadly detail on your Halloween table.
Add one to your Halloween cocktail for a bit of drama along with a stretch of fake spider webs. Red wine or even a non-alcoholic punch looks extra spooky with these skulls. Here’s how I made them…
black cake pop sticks
small plastic sculls- I found mine at Michael’s
silver and copper spray paint
hot glue gun
spider webs- to decorate your glass
1. Spray paint half of your skulls copper and half silver, allow to dry completely.
2. Using a sharp pair of scissors or x-acto knife, cut a small slit in the bottom of each skull.
3. Add a dab of hot glue to the hole and insert cake pop stick.
4. Allow to cool completely before using.
Oh, how frightening and fun!
photos by Leah Bergman
I have a love-hate relationship with Pinterest. I love it because it inspires me to finally try projects like hand poured soy wax candles on a Sunday afternoon and I hate it because…well, I was pouring soy wax candles on Sunday afternoon. Ha! I’m joking, making Homemade Soy Pumpkin Spice Candles was actually completely easy, and a bit relaxing.
I’ve spotted how-to’s for Pumpkin Spice Candles here, here, & here and loved how simple the steps and ingredients appeared. No artificial fragrance and the soy wax base was easy to find at Michaels, perfect! You know I’m all about a simple diy. I purchased a one pound bag of soy wax flakes and a package of weighted wicks from the craft store, dug out a few small mason jars, cinnamon, nutmeg and of course pumpkin pie spice, and was ready to get melting. Here’s how I made them…
Makes 5 – 4 oz candles
1 lb soy wax flakes (or any candle wax you prefer)
5 (4 oz) canning jars
candle wicks with weighted bottoms
chopsticks or skewers
2 tsp pumpkin pie spice
1 tsp nutmeg
1 tsp cinnamon
pumpkin spice fragrance oil (optional)
1. Place soy wax flakes in a heat proof bowl over a pot of simmering water and stir with a heat proof spatula or wooden spoon until fully melted.
2. Once wax is fully melted stir in the spices.
3. Dip end of wicks in melted wax and adhere to the bottom of jars.
4. Stabilize wicks with skewers to keep them centered.
5. Re-stir wax to distribute the spices and carefully pour into jars. (make sure to cover work area first)
6. Double check that all wicks are centered and held in place by skewers and allow to cool completely.
7. Cut wicks, light and enjoy!
The candles cooled quickly in about 20-30 minutes and I had one made and lit in about 1 hour total. The result was a very mildly spiced candle that smells like nutmeg and a hint of cinnamon. They have a lovely creamy white color with flecks of spice throughout which is really pretty in the tiny mason jars I used.
I think next time I might purchase a pumpkin spice fragrance oil for candles to bump up the scent but for now these will create a pretty homemade fall glow around our home. So, have you ever made candles?
photos by Leah Bergman
Happy Wednesday friends! Fall has arrived, the kids are back in school…well not MY kids but you know what I mean…and it’s time to think about easy dinners once again. Isn’t that the worst? WHAT’S FOR DINNER? Eek! I dread not having meals planned on busy week nights. Solution, One Pot Chicken Coconut Curry!
Today I am guest posting over on Maurice’s Blog and sharing the step by step tutorial for making this recipe. It really is one of my favorite dishes and the perfect warm and satisfying meal for a week night. In fact, I might just make it again. So, what’s for dinner?
Head over to Maurice’s Blog for more about this recipe and a look at what I am wearing…
photos by Joanne Pio
- 2 pounds, Boneless Skinless Chicken Breast, cut into large cubes
- 1 whole Onion, peeled and quartered
- 2 cloves Garlic, peeled
- 1 whole Small Green Bell Pepper, seeded and cut into large cubes
- 4-5 small yellow potatoes cut into cubes
- 1 (5oz) can Tomato Paste
- 1 (13.5oz) can Coconut Milk
- 1-½ teaspoon Salt
- 1 Tablespoon Curry Powder
- 1 Tablespoon Garam Masala
- coconut oil
- flat leaf parsley for garnish
- Cube chicken, potatoes and bell pepper. Set aside.
- In a food processor, combine onion and garlic. Blend until you have an almost smooth consistency.
- Add a couple of tablespoons of coconut oil to a large pot and over medium heat, begin to cook the chicken cubes until lightly browned. Remove from pot and set aside.
- Add in another tablespoon of coconut oil and cook potatoes and bell pepper until lightly browned and slightly softened.
- Add chicken back into the pot along with the pureed onion mixture.
- Add in remaining ingredients; tomato paste, coconut milk, salt, curry powder and garam masala.
- Return pot to medium heat and cook stirring until all of the ingredients are combined. Cover and cook 30 minute or until chicken is cooked through and potatoes are soft. During the cooking process if the curry becomes too thick you can add in just a few tablespoons of water.
- Serve hot over cooked jasmine rice and garnished with fresh parsley.