Halloween Crafting and Baking

(Regarding yesterday's election results: whether you side red or blue, I am thankful government is divided again! It is important that one side doesn't control everything.)

(I know it is past Halloween, but these are excellent for Thanksgiving too! Next year, I'll have them out for all of Fall!)

I love crafting. I find it (and baking) relaxing and rewarding. I would rather make it myself than purchase it. I often think I can make it better, personalize and/or enhance it. So when I saw plastic beaded pumpkins at Walmart and glittered (chunky, tacky) pumpkins at Target, I knew I could reproduce something similar and nicer.

(I wish I has a picture for you! My camera charger is at home. But trust be these are beauties.)

I found a variety of plastic pumpkins at Michaels and Walmart rather cheap. I selected a handful in different sizes and colors. I then applied a spray adhesive to the pumpkins, in sections, and covered the adhesive with glitter. Let dry overnight and you are ready to go! I did this outside and put newspaper down. (Easier to cleanup too!) 

Materials: plastic pumpkins (they will last for years!), spray adhesive, Martha Stewart's glitter*, newspaper or cloth.

*Fellow bloggers informed me of Martha's glitter. They nearly insisted I use it. Only the very best. I didn't know there was a huge difference. But let me inform you, there is! Martha Stewart's is super fine (like sugar). I bought mine on sale. If it isn't on sale, there is always a coupon for Michaels. 

I also made this piece of deliciousness. Halloween chocolate bark. I saw several recipes for this, so I combined them to my liking. Some used white chocolate as the base (not a fan!), Oreos, toffee bits, Butterfinger pieces, etc. I had to draw the line somewhere. I used semi-sweet Ghirardelli chocolate chips, candy corn, pretzels, almond slices, and orange and yellow M&M's. I drizzled the top of mine with Ghirardelli white chocolate. I also lined my baking sheet with wax paper rather than aluminum foil.

My only recommendation, don't use semi-sweet chocolate chips! I don't know why I didn't think of this at the store. I recommend using milk chocolate. However, semi-sweet chocolate chips haven't stopped my roommates from eating it - they love it!

I know it is passed Halloween and people are probably tired of talking about it, but chocolate bark can be used for any holiday. Christmas = peppermint bark! Use your imagination! The variations are endless!

xxoo

A Mexican Night at Home

I hate to bore you with more recipes, but this another one to pass on!

I love Martha Stewart.  While her recipes can be involved and tedious they are very good.  Last night I made Martha Stewart's Spicy Fajitas with steak, but I imagine you could make this with chicken or your choice of meat.  It is very simple and I used only one pan.  I also served refried bean and Mexican rice.

-1 teaspoon ground cumin
-1/2 teaspoon coriander
-coarse salt and ground pepper
-1 pound skirt steak, cut into 3-4 pieces
-2 red bell peppers, seeds and ribs removed, sliced thinly
-1 red onion, halved and sliced thinly
-1 to 2 jalapeno chiles, ribs and seeds removed, sliced thin lengthwise (I omitted these)
-2 tablespoons fresh lime juice
-8 flour tortillas
-sour cream, cheese, lime wedges for serving

Combine cumin, coriander, two teaspoons coarse salt and one-half teaspoon ground pepper.  Rub all over steaks.  Heat a large skillet to medium-high heat; add steaks.  Cook two to four minutes per side for medium-rare.  Transfer to cutting board and tent with aluminum foil.  Allow to rest for five minutes minimum.  Reduce heat to medium; add bell peppers, chiles and onion; season with salt and pepper.  Cook, stirring occasionally until crisp, approximately eight to ten minutes.  Stir adding lime juice.  Slice steaks thinly.  Warm tortillas in microwave.  Serve with vegetables.  Enjoy!

I also served a red Sangria with it, but that recipe deserves its own post!

xxoo, Jones