DIY Dyed Corn Husk Wreath

I’m totally one of those people who likes to hang a wreath to celebrate every season. For Thanksgiving this year I wanted a to bring in some natural elements while keeping a pop of color. Since it happens to be the time of year when I buy corn husks for tamales, I figured I would try to use some of the corn husks to make an autumn wreath! I wasn’t sure if it would work out the way I envisioned but it totally did! 

This wreath is extremely cheap and easy to make. Here’s what you’ll need:

Foam or Straw Wreath Form
Corn Husks (I used an 8oz pacakge)
Colored Dye (I used Rit. Food coloring and easter egg dye also works.)
Hot Glue Gun

DIY Dyed Corn Husk Wreath.jpg

First you’re going to mix up the dye color of your choice and then soak the corn husks until the level of color you desire is achieved. I chose to only dye the tips of my husks for an ombre effect.

diy-dyed-corn-husk-wreath-2

Let the husks dry completely before assembling your wreath.

diy-dyed-corn-husk-wreath-3

Next, using a hot glue gun, start gluing the husks to the wreath form in one direction, layering the husks all the way around until the wreath form is covered. Split up the husks into thinner pieces for more depth and keep adding in more husks until you reach your desired volume.

diy-dyed-corn-husk-wreath-6

And that’s it! Easy peasy.

diy-dyed-corn-husk-wreath-5

I love the way it looks like feathers! I’m in love with the way it turned out and will probably keep it up throughout winter too.

diy-dyed-corn-husk-wreath-4

 

Advertisements

DIY Painted Wish Bone Thanksgiving Plates | 12 Months of Martha

Thanksgiving is right around the corner and it’s time to get cracking on finalizing your table setting details. For me Thanksgiving is the one time, besides weddings I guess, where a proper table setting is an absolute must have. I mean think about it, the entire holiday basically revolves around food and gathering around a dinner table. Your dishes need to be on point.

DIY Wish Bone Painted Plates 6If you want to add some flair to your holiday table, but don’t want to go out and spend loads of cash on new plates, here’s a fun project for you.

DIY Thanksgiving Wish Bone Plates #12monthsofmarthaPainted wish bone plates!

You’ll need:
Printer and paper
Basic clear glass plates (I used 7 3/4 inch dessert plates)
Craft Paint (I like Martha Stewart Crafts, it’s oven curable)
Gloss Finish Decoupage Medium

Here’s what you do:

First you need your wish bone shape. You can print the ones I used here. This is scaled to fit 7 3/4 inch dessert plates, but if you want to do larger plates, just scale the image to your desired size. Print and cut out the wish bone shape and use decoupage medium to adhere it to the back of your plate. Cover with another thin layer of decoupage and let dry.

DIY Thanksgiving Wish Bone Plates #12monthsofmarthaDIY Thanksgiving Wish Bone Plates #12monthsofmarthaNext, paint over the wish bone and the entire back of the plate. Do a few layers, letting dry between coats. To cure the paint, bake plates at 350 degrees  fahrenheit for 30 minutes. Turn your oven off and let the plate cool inside of the oven before removing it.

DIY Wish Bone Painted Plates 3Lastly, to get everything really sealed in, cover the entire back of the plate with gloss decoupage medium and let dry for several hours.

DIY Thanksgiving Wish Bone Plates #12monthsofmarthaNow you have adorable, custom plates that are safe to eat on and totally washable!

Spiced Pumpkin Eggnog Cocktail Recipe

Do you love pumpkin pie? Do you love egg nog? Do you love alcohol and drinking your way through the holidays?

Well I’ve got a special treat for you! It has all the flavor of pumpkin pie and frothy eggnog with a nice spicy rum kick. You’ll love. Here’s how you make it.

Spiced Pumpkin Egg Nog Cocktail RecipeSpiced Pumpkin Eggnog Cocktail

Put the following into a cocktail shaker:
1 raw egg
3/4 cup milk
1 Tablespoon pumpkin puree
1 Tablespoon simple syrup
2 oz spiced rum (black or dark is best)
Pinch of cinnamon
Pinch of fresh nutmeg
Pinch of cloves

Shake VIGOROUSLY. Then add ice and shake vigorously again. Strain into a glass.

And might I suggest serving it with a DIY Pumpkin Pie Drink Stirrer?

Spiced Pumpkin Pie Eggnog Recipe with DIY Mini Pumpkin Pie Drink Stirrer

DIY Mini Pumpkin Pie Thanksgiving Drink Stirrers

There’s nothing I love more than kitschy holiday decorations and cocktail accessories are no exception. What do you think of when you think of Thanksgiving? Pumpkin pie, right? Me too. That’s why I made these adorable mini pumpkin pie drink stirrers for all of the autumnal cocktails I’ve been drinking (specifically this spiced pumpkin pie nog cocktail).

DIY Pumpkin Pie Drink StirrerI love making miniature things out of clay. It’s so…therapeutic. These mini pumpkin pies were particularly easy and fun. Here’s how I did it.

What You Need:
Oven-bake Clay (orange, brown or tan, and white)

Plain 6 inch Drink Stirrers

First I cut out triangles out of orange clay. The easiest way to do this was to use a small, sharp knife to cut a 7cm think piece of clay to a 25cm x 20cm rectangle. Then cut it into a triangle.
Mini Pumpkin Pie Drink Stirrer

Mix some brown clay with a little white to get your desired shade of brown for the pie crust. Roll it into a ball and press it out into a 3cm thick disc. Place the orange triangle onto the disc.

Mini Pumpkin Pie Drink Stirrer

Pull up and flute the clay to create the crust.

Mini Pumpkin Pie Drink Stirrer

Then cut the remaining clay off.

Mini Pumpkin Pie Drink Stirrer

Roll white clay into snake-like shapes and spiral it onto itself to make a dollop of whipped cream.

Mini Pumpkin Pie Drink Stirrer

Next, use a cocktail stir to make a hole on the bottom of the clay pie.

Mini Pumpkin Pie Drink StirrerRemove the stick and bake at 275 degrees fahrenheit. Mini Pumpkin Pie Drink StirrersUsing a little super glue, replace the cocktail stick into the pre-made hole.

And that’s it! Adorable, right? I got carried away and made a bunch of these as gifts. Happy drinking!

DIY Pumpkin Pie Drink Stirrer

Favorite Thanksgiving Ideas From Around the Web 2014

It’s one week until Thanksgiving! If you’re still scrambling to find ideas for your dinner table, here are some of my current favorites:

Rosemary is my favorite herb to cook with around the holidays, but it also makes a really pretty decoration too. Even a single sprig. I also just love the idea of decorating with seasonal foods and elements of nature. Basically I’m feeling simple and earthy vibes this year! I’m definitely planning on using some of these ideas for my Thanksgiving dinner.

Butternut Squash Pie with Speculoos Cookie Crust and Pecan Streusel

Butternut Squash Pie Recipe with Pecan Streusel and Speculoos Cookie Crust. Full Recipe!

I love baking pies, you guys. For me there’s no better way to spend a cold autumn morning than baking a pie and listening to my favorite holiday mix. We’ve finally had some cooler weather and rain in California, so it was time to wake and bake. Pumpkin? Nah, been there. Sweet potato? Nah, done that. Butternut squash?  Yes. Butternut squash is probably my most favorite of the squashes, but I’d never had it in pie form, so I was unreasonably excited.

I didn’t feel like using regular pie crust, either. I’m such a rebel \m/. I thought maybe it would be nice with a cookie crust. *Light bulb* Have you ever had speculoos cookies? Jesus C. they’re good. They’re spiced and very crunchy. Perfect for crust making.

The result was exactly what I’d hoped for. The filling has a similar consistency to pumpkin and sweet potato pie, but it has more of a fruity aroma and taste. The spiced cookie crust paired well with it and gave a nice texture. I added a pecan streusel on top because I like the roasted nut flavor along side all the sweetness. Ok, I’m starting to sound like a foodie d-bag. I won’t go on and on with the Top Chef style food chatter, but basically the pie is yummy and you should make it. Here’s the recipe.

Speculoos Cookie Pie Crust
Speculoos Cookie Crust:
1 pack of Speculoos cookies, 1 1/2 cups of crumbs
5 tbs melted butter

Use a blender or food processor to finely crush your cookies into crumbs. (If you don’t have either of those appliances, put the cookies in a large ziplock bag and crush them with a rolling pin.) Melt butter on stove stop or microwave. Mix melted butter and crumbs together until it has a wet sand consistency. It should hold together when you pinch it. If your crust is still a little dry and won’t hold together, you can add a bit more melted butter until it does.  Put in pie pan and use your hands or a measuring cup to press and flatten the crumbs to the bottom and up against the sides.

Speculoos Cookie Pie Crust

Bake at 350 degrees for about 15-20 minutes until it has set and slightly browned. Set aside to cool.

Speculoos Cookie Pie Crust

This part of the pie is optional but highly recommended.

Pecan Streusel Topping

Pecan Streusel Topping (Optional):
1/2 cup pecan pieces
2 tbs brown sugar
1/2 tsp cinnamon

Toss ingredients together and reserve for sprinkling on top of pie halfway through baking.

Now for the filling.

Butternut Squash Pie Filling Recipe

Pie Filling:
1 large butternut squash (approx. 2- 2/12 cups of puree)
3/4 cup firmly packed light brown sugar
1/2 tsp. salt
2 eggs
1 tsp. ground cinnamon
1 tsp. ground ginger
pinch of nutmeg
pinch of cloves
1 1/4 cups heavy cream

There are a few different methods to cooking the squash. First is the method I used because it gives a nice roasted flavor and cooks faster:
1.Peel, cut into large chunks, and roast at 400 degrees for 40-ish minutes.
Or, alternatively you can:
2. Cut it in half and bake it cut side down, for about 1-1/2 hours.
3. Peel, cut into large chunks, and boil until tender.

Let it cool and then puree it.

Pre-heat oven to 350 degrees. In a large bowl, mix together the brown sugar and eggs. Add the salt, cinnamon, ginger and allspice and mix really well. Stir in the butternut squash puree and cream and mix until smooth. Pour into the prepared pie shell.

Butternut Squash Pie Recipe

Bake for about 45 minutes until filling has set and slightly risen in the middle. Let cool completely and refrigerate for 1 hour before serving. [Note: If using optional streusel mixture, sprinkle onto pie after 20 minutes and then continue baking for 25 more minutes]

Butternut Squash Pie with Pecan Streusel and Speculoos Cookie Crust. Full Recipe!

 

Pumpkin Bourbon Ice Cream Recipe

Pumpkin Bourbon Ice Cream

Fall is almost here and that means one thing: PUMPKIN. Pumpkin flavored food has become an American tradition and our appetite for it only seems to be growing. Forget the leaves. Forget the sweaters. We want our pumpkin flavored foods and we want them now! Bring on the cookies, pies, and bread puddings.

I usually like to wait until summer is officially over before I indulge in autumnal themed foods, but this ice cream is the perfect recipe to transition you into fall. It’s a cool treat but with all the warm flavors of the season: pumpkin, spice, and bourbon.

It took a couple of tries but I think we nailed it with this recipe. The texture is light and creamy and all of the flavors harmoniously hit your palate. You can taste the pumpkin, spices, and bourbon without one outshining the others.

Ingredients

1 cup pumpkin puree
1 tsp. vanilla extract
1 cup heavy cream
1 cup whole milk
3/4 cup firmly packed light brown sugar
5 egg yolks
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/4 tsp freshly grated nutmeg
1/4 cup bourbon

In a bowl, mix together the pumpkin puree and vanilla. Cover and refrigerate.

In a mixing bowl with a whisk attachment, combine the egg yolks, cinnamon, ginger, cloves, salt, nutmeg, 1/2 cup cream and 1/4 cup brown sugar. Whisk until smooth and sugar is dissolved.

Then, in a 2 qt saucepan over medium heat, combine the milk, the remaining 1/2 cup of cream, and remaining 1/2 cup of the brown sugar. Cook until little bubbles form around the edges of the pan, about 5 minutes.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot mixture into the egg mixture until smooth. Then, pour the egg mixture back into the pan. Cook over medium heat, stirring constantly at a low simmer for about 5 minutes and it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is run through it. Do not boil! Strain through a fine-mesh sieve into a clean bowl. Let cool to room temperature. Refrigerate until chilled.

Note: You can cool the mixture in an ice bath by placing the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. This will cool the custard faster. Otherwise, place plastic wrap directly over the custard (to avoid a skin from forming) and let cool on countertop, before refrigerating.

Whisk the pumpkin mixture and the bourbon into the chilled custard. Transfer to an ice cream maker and freeze according to your machine’s instructions. For firmer ice cream, transfer to freezer safe container and freeze for an additional 2-3 hours.

Makes about 1.5 quarts

Serve with crumbled graham crackers or speculoos cookies for added delight.

Pumpkin Bourbon Ice Cream Recipe

 
Special thanks to Cuisinart®.