Happy Halloween, friends!! We shared this Constellation Pumpkin tutorial over on Design*Sponge yesterday – be sure to click over and get the details! Have a fun weekend – and try not to eat too much candy!
PS – we’re doing a little behind the scenes maintenance this weekend, so if you stop by later and we’re not here…no worries – we’ll be back!
We had a few requests for the diy for these wooden triangle shelves back when we posted the Tripod Lamp – so this post is for you if you were wondering how to make your own triangle shelf!
Mike actually made me a couple of these shelves a year or two ago to hang in our bedroom. Our bedroom is still waiting for a new coat of paint, which seems like it’s not going to happen in this lifetime (oh kids..you’re throwing off my to-do list!), so for now they just float around and are used as props here and there.
The good news is, even after a year or two (gosh it feels sad not being able to remember how long I’ve had these kicking around), I’m still liking my triangle shelves, so if we ever do happen to get around to painting and hanging things on our walls, I will still be happy to hang these! And I was more than happy to add another shelf to my duo, since I needed Mike to whip another one up for these step photos!
These shelves really take no time at all to throw together, I think it took Mike about 10 minutes (and that was with me taking photos), so as long as you have the right tools, you should have a few new shelves hanging on your walls in no time!
What you need:
- Wood (we used pine)
- Circular saw
- Miter box
- Wood glue
- Nail gun
- Sand paper
How to do it:
Cut wood to the width you’d like using circular saw (our shelves are about 2″ wide). Use the planer to clean the edges. Using the miter box, cut a 30 degree angle on the end, flip wood 180 degrees and measure it the length you’ll want the shelf pieces (our is 12″). Cut at desired length at 30 degree angle again (see photo above to see how the piece looks once both ends are cut). Add wood glue to end, and glue two pieces together. Let set for a minute then nail boards together. Repeat with remaining piece. Sand shelf. We left our shelves as is, you can add stain, paint and/or a coat of polyurethane if desired.
These rainbow carrots were just too much to pass up when I saw them at Wegmans a few weeks ago. Did you know that carrots were originally purple or white? Orange carrots didn’t come about until the 17th century! This dish is easy to make and will make a delicious and colorful side dish for upcoming holiday dinners!
Roasted Carrots and Garlic Buttermilk Sauce
1 lb Carrots, peeled
4 Garlic Cloves, minced
2 tbsp Olive Oil
Freshly Ground Pepper
Preheat over to 400. Toss carrots in oil and seasonings. Arrange on a rimmed baking sheet.
Cover entire pan with tin foil and bake for 20 minutes. Remove foil and cook for another 20 minutes or until tender & lightly browned. Flip a few times throughout cooking.
Garlic Buttermilk Sauce
1/3 cup Sour Cream
1/2 cup Mayonnaise
3 minced Garlic cloves
1/4 tsp Salt
1/2 tsp Paprika
1/4 tsp Ground Pepper
1 tbsp Sugar
1/4 cup Buttermilk
Mix completely in blender and put in refrigerator for a few hours.
Slightly Adapted From CopyKat.Com
These easy donut sandwiches are sure to bring extra delight to your table this fall! If you’ve been a reader for a while, you may remember me mentioning last fall that I’m not a huge pumpkin fan. But if it’s paired with something else, especially cream cheese, I’m definitely in! And since this is the season of pumpkin everything, I wanted to find a way to make pumpkin donuts a little more enjoyable for me.
This cream filling is the base from the no-bake cheesecakes I make. It’s quick and simple to stir together and makes a perfect filling for pumpkin donuts! And of course we needed to dip some in chocolate!
Pumpkin Cream Donut Sandwiches
8 oz. cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla extract
8 oz. cool whip, thawed
Stir together the cream cheese, sugar and vanilla. Fold in the cool whip – making sure it is thoroughly combined. Cut the donuts in half and spread cream filling on bottom half. Top the cream with the top half of the donut. If desired, dip donuts in melted chocolate. (You can melt chopped chocolate – or chocolate chips – with a little bit of vegetable oil in the microwave, stirring often as it melts, or you can use magic shell chocolate, but it won’t harden unless you pop them in the freezer for a bit).
I tend to make mocktails that are more on the herby or bitter side. But I love candy corn so I decided to give this sweet mocktail a try! It reminds me of a Shirley temple. My cousin said it tastes like sherbet. Either way, grab a bag of candy corn and try out this recipe for a halloween party this weekend!Ingredients:
2 Tbsp Candy Corn Syrup (See instructions below.)
1 Tbsp Pineapple Juice
2 Tbsp Ginger Ale
Use honey around the rim of the glass and dip into orange sugar sprinkles. Combine candy corn syrup and pineapple juice in a shaker with ice and shake until cooled. Strain mixture into glass. Add the ginger ale and top off with club soda.
Candy Corn Syrup:
1/2 Cup Candy Corn
1/2 Cup Water
1 Tbsp Honey
Combine ingredients in sauce pan. Bring to a simmer, stirring continually, let simmer until candy corn is dissolved. Remove from heat and let cool.