Halloween is a super fun time of year. There are so many endless possibilities of décor, treats, and activities. Some could be spooky, and others are flat out darling! Today on Studio 5 I shared with you some of my favorite trendy tips and tricks for 2012!
First off, I just wanted to start with our giveaway! Today on Studio 5 I demonstrated how to stamp on Won-Ton wrappers, and mentioned that there would be a chance to win a set of these stamps!
With the help of some darling stamps and food coloring, these little treats made my segment a hit. Stampin' up! Even sent me an extra stamp set to give away to a Lucky reader! Be sure to leave a comment with your favorite portion of my segment today for a chance to win this stamp set!
Notice that it retails for $20.95!!!
Winner will be chosen on October 26th!!
Lets show your the Tricks in more depth from today's segment!
I found this fun saying online and thought it was a great way to add some flavor to my Halloween Décor. With the help of ProDigitalPhotos.com I made this darling word art into a canvas to display in my home. www.ProDigitalPhotos.com is located in Pleasant Grove, Utah and has offered our viewers 15% off an 11x14 canvas just like the one presented on air! Customers would simply use coupon code "studio5" when checking out with their order. The coupon code is good for 1 week, October 25th-November1st. Be sure you upload the JPEG file to their site for a smooth transaction!
Below is also a link for the PDF file if you are looking to frame the quote and print it at your leisure. (For personal use only!)
Click HERE for the JPEG and PDF Files of the quote.
I found this super cute vinyl decal from an online Etsy Store, Wall appeals! Although my favorite use has been on the toilet, you could find a number of places around the house to place your decal, including on top of your door!
The Vinyl decal retails for $12.50. Click the link below for information of how to order one for your home!
There is no doubt when it comes to Halloween, that treats are a MUST. I found a darling idea off of Pinterest and thought it would be the perfect centerpiece to my treats!
Thanks to http://sugarandspice-celeste.blogspot.com/2010/11/blood-fondue-bar.html for inspiring this great idea!
Although the idea started at sugar & spice, I decided to simplify. Rather than dying the white chocolate red, I went to my favorite chocolate source store, Orson Gigi for some Red Vanilla A’Peels. Be sure to add oil to your chocolate for a smooth flowing blood fountain!
Ideas of what to dip in your fountain:
Gram Cracker Band aids
These are simply made out of Gramcrackers, white frosting (the small tubes decorating frosting works great!) and a little raspberry pie filling as the source for the red!
Marshmallow Monster Eyes
You can make these with some wood skewer sticks, large marshmallows, Wilton Color Mists, and Some Wilton candy eyes. (both found at Walmart in the cake decorating section). Simply spray each eye with yellow and green mist to get a more “monster” looking green.
Stick the candy eye on with a small dab of white frosting. (I used the same frosting that I used in the center of the bandaids).
RIP – Cookie Headstones
These were super easy! Take Pepperidge Farms Milano Cookies, cut off ¼ inch off the bottom with a sharp knife. Use black decorating gel to write “RIP”. Place on a plate of toasted green coconut for a great “graveyard” setting!
These are a fun common cookie found this time of year, but I bet you have never dipped a witches finger in blood before! Below is the recipe and instructions (via. food.com)
30 blanched almonds
2 large eggs
1/4 teaspoon vanilla extract
1/2 cup butter, at room temperature
1/2 cup confectioners' sugar
5 tablespoons granulated sugar
1 pinch salt
1 2/3 cups all-purpose flour
1 Heat oven to 350°. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
3 In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
4 Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
5 When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
6 Bake until lightly browned, about 12 minutes. Cool completely.
note: To make the knuckles more creepy just shape them big and uneven. To keep them from puffing out too much roll the fingers extra skinny (skinnier than you want them to look if that makes sense). I also try to get them out of the oven before they brown. I sometimes add a bit of almond extract to dough.
Spooky Raspberry Cream cheese Wonton Wrappers
The idea for these came from a very talented blogger, Beth at Hungryhappenings.com. Visit her blog for some great instructions of how to stamp the wontons. She gives some GREAT tips. For a chance to win a FREE stamp set for your wontons from Stampin’ Up, visit my blog: http://mandydouglass.blogspot.com
Beth chose to do savory Wontons, but because I wanted to dip these in our Chocolate fountain, I made them a little more sweet! Take some cream cheese, add powdered sugar, and add a small dap to the center. Take a can of Raspberry pie filling and add another dab to the center.
Using water and your finger, make a line around the edges of the base wonton wrapper. Press the stamped wonton wrapper on top of the base and push around edges to seal. You can bake the wontons, or fry them. (I personally like the taste better fried!) Bake at 375 for 10 minutes.