Pumpkin season is not quite over yet – a Halloween full of ripping open thick orange pumpkin rinds and stringing out the guts contributes to a nicer version of pumpkin destruction called the oven!
This beautiful and delicious stuffed pumpkin recipe inspired me to search for the greatest cranberry and pumpkin fusions available as food for the soul and creative displays for the eye…
This hanging chandelier from Martha is one of the most elegant pumpkin and cranberry displays that I have found and would be suitable for the largest dinner event of the year.
An upside-down cranberry pumpkin cake would complete the look as the perfect finishing centerpiece and a grand finale of your Thanksgiving meal.
Glass jars never fail nor do tall pillars full of cranberries, according to BHG’s cranberry holiday displays.
Just add a few mini pumpkins in between…and a loaf of warm, freshly baked cranberry pumpkin bread set in a basket.
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Posted on 15 November '09 by WebSpinstress, under Centerpieces, Pumpkins. 1 Comment.
Only 2 more days until Halloween!
Create easy last-minute elegant Halloween decorations by using simple spooky supplies that are available everywhere such as flowers, leaves, pumpkins, ravens, and plastic skeletons. Here’s two examples of quick dark arrangements that I have completed within the last few weeks:
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Quick Pumpkin Spice Cupcakes:
(Makes 12 cupcakes)
1 box spice cake mix
1 egg
2 Tbsp flour
2 cups pure pumpkin puree
1/4 cup butter
1/4 cup brown sugar
1/4 cup oats
Stir together spice cake mix, egg, and pumpkin. You can add nuts, dried fruit, or any other additions to the batter. Pour the batter evenly into cupcake pan. In a separate bowl, combine butter, brown sugar, oats, and flour. Spoon your brown sugar mix over the top of each muffin. Bake at 350 degrees for 25-30 minutes.
Need a few more festive cupcake ideas?
Try these Creepy Crawly Cupcakes for Halloween!
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Toasted Pumpkin Seeds
Wash and drain your seeds and spread them on a nonstick or greased baking sheet. Coat seeds with oil. Bake for about 30-45 minutes at 300 degrees until light brown. Remove and season with salt.
Sweet or Spicy Pumpkin Seeds
Use Worcestershire sauce and butter, salt, or oil before roasting/toasting.
For spicy pumpkin seeds, try cayenne, paprika, chili powder, Hickory BBQ
powder, or Cajun seasoning. For sweet seeds, use brown sugar, cinnamon,
and/or nutmeg before cooking. For candied seeds, stir cooked
seeds in melted caramel and sugar then let cool, separated on a baking sheet.
Pumpkin Seed Brittle
Cook 2 cups of granulated sugar and 1 cup water in a sauce pan. Bring to
a boil and stir until sugar is dissolved and golden. Keep cooking until
golden brown. Stir in 2 cups of toasted seeds and pour your mixture onto
a large nonstick or greased baking pan, spreading it into a thin layer.
Cool it completely, then break into pieces. Keep in an airtight container.
Other Uses
Add toasted pumpkin seeds to a party mix with crackers, chips, and other
nuts. Add them to a soup or salad. Use to garnish your favorite main dishes.
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My 
With an entire weekend of mixed freezing rain and huge fluffy white snowflakes falling to the ground, and now killer ladybugs and zombie bees attacking my screens today in 60 degree weather is trying to kill my Halloween inspiration. So, I turned to visions of smiling lit Jack-O-Lanterns and ripped apart pumpkin chunks to search for the perfect carving template this year.
