Sunday, October 22, 2017

On-Trend Accents


Courtesy of Chrissy Giglio
Photo By: Jason Kisner

Happy Halloween Friends,

You don’t necessarily need to sacrifice on style in order to introduce seasonal decor into your home. Rather than styling your pumpkins with other cliche autumnal pieces — hay bales, gourds, etc — pair them with on-trend accents to create a modern look that won’t take away from a perfectly curated space. Try styling them right on top of a sheepskin throw for a look that's seasonally appropriate, warm and trendy.

An ideal addition to your Halloween decoration...

Check back for more great Halloween and pumpkin inspired ideas from your friends at Interior Design!

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Live well,
Yvonne

Saturday, October 21, 2017

Autumnal Vase


Courtesy of Chrissy Giglio
Photo By: Proven Winners

Happy Halloween Friends,

Display all of your favorite blooms in a whole new way this year. Transform an ordinary pumpkin into a vase that will amplify your flowers' seasonal shades. After it’s hollowed out, slide in a small-scale jar that’s filled with water before adding a bouquet of fall florals for a seasonal statement that is sure to wow. Tablescapes and coffee tables will look flawless with this fun and festive addition.

Perfect autumn centerpiece for any table. Effortlessly transition from Halloween to Thanksgiving...

Check back for more great Halloween and pumpkins inspired ideas from your friends at Interior Design!

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Live well,
Yvonne

Friday, October 20, 2017

Vampire Place Setting


Courtesy of Brian Patrick Flynn

Hi Friends,

Put plastic vampire teeth to work as clever place card holders. Just open them up and pop in a handwritten card. Leave them as-is or go glam with metallic spray paint.

Prepare a meal your guest can sink their teeth into...

Check back for more great ideas from your friends at Interior Design!

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Live well,
Yvonne

Thursday, October 19, 2017

Pick Your Poison


Courtesy of Brian Patrick Flynn

Hi Friends,

Make your home stylishly spooky with these midcentury-modern Halloween decorating ideas inspired by Alfred Hitchcock's timeless films.

Don't toss that empty bottle. Instead make it part of your spooky Halloween decor. Collect empty glass bottles throughout the year, especially those with interesting shapes. In a well-ventilated area, coat each with two to three coats of flat black spray paint. Check your local craft store's scrapbooking area for blank labels or make your own with card stock and a permanent marker.

Cheers!

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Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!





Live well,
Yvonne

Wednesday, October 18, 2017

Pumpkin Cut-Out Pie


Compliments of Television Food Network, G.P.
Recipe Courtesy of Food Network Kitchen

Hi Friends,

Classic pumpkin pie tastes great as is, but you can jazz up its appearance with a simple pumpkin cut-out made with extra dough. It bakes with the pie so there are no extra baking steps; and your guests will love the whimsical attention to detail.

Get the recipe here...

Total: 4 hr 20 min
Active: 35 min
Yield: 8 to 10 servings
Level: Easy

Ingredients
Dough:
  • 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon fine salt
  • 1 cup (2 sticks) cold unsalted butter, diced
  • 3 large eggs
Filling:
  • One 15-ounce can pure pumpkin puree (about 2 cups)
  • 3 large eggs, lightly beaten
  • 3/4 cup packed light brown sugar
  • 1 1/4 cups half-and-half
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon freshly ground nutmeg
Directions
For the dough: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Lightly beat 2 eggs in a small bowl. Stir them into the dough with a fork or by hand. If the dough is dry, sprinkle up to a tablespoon cold water over the mixture.

Alternatively, make the dough in a food processor. In a machine fitted with the metal blade, pulse the flour, sugar and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Lightly beat 2 eggs in a small bowl, add them to the machine and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.

Form the dough into a ball, then cut in half. Form each half into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.

On a lightly floured surface, roll 1 disk into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie dish and trim the edges, leaving about 1 extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.

Line a baking sheet with parchment. On a lightly floured surface, roll the remaining disk into a 12-inch circle about 1/8-inch thick. Transfer the dough to the prepared baking sheet and freeze for 30 minutes.

Position 2 oven racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack. Lower the oven temperature to 350 degrees F.

Meanwhile, make the pumpkin cut-out. Lightly beat the remaining egg in a small bowl. Remove the rolled dough from the freezer and, working on the baking sheet, cut out a solid 9-inch circle. Using a pattern or working free-handed, cut out two circles for the eyes, a triangle for the nose, and a toothy grin to resemble a jack-o'-lantern's face. Mimicking the ribbed indentations of a pumpkin, cut out indentation markings along the top, bottom, and sides of the face (these will act as vents for the filling as well). Using a scrap of dough, cut out a "stem" and attach it to the top of the face using the beaten egg wash as glue. Return the face to the freezer for 20 minutes.

For the filling: Meanwhile, in a large bowl, whisk together the pumpkin puree, eggs, brown sugar, half-and-half, cinnamon, allspice, ginger, salt and nutmeg until smooth. Return the pie shell to the baking sheet and pour in the filling.

Brush the frozen pumpkin face with the beaten egg, then lift it off the baking sheet. Place the face gently over the filling.

Bake on the lower oven rack until the top crust is golden brown and the filling is set but the center is still slightly loose, 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve slightly warm or at room temperature.

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Bon Appétit...

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Live well,
Yvonne

Tuesday, October 17, 2017

Caramel, Chocolate and Candy Apples


Recipe Courtesy of Giada De Laurentiis
Photo By: Brian Kennedy, Television Food Network, G.P.

Hi Friends,

Giada covers small apples with melted soft caramel candies and chocolate plus some colorful toppings.

Get the recipe here...

Total: 5 hr 20 min
Active: 10 min
Yield: 6 servings
Level: Easy

Ingredients
  • Vegetable oil cooking spray
  • 6 small apples, washed and dried, stems removed *see Cook's Note
  • 2 (9.5-ounce) bags soft caramel candies, unwrapped (recommended: Kraft Classic Caramels)
  • 1/4 cup pulp-free orange juice
  • 1 (4-ounce) bar 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier)
  • Assorted small candies, chopped nuts and sprinkles
Directions
Special equipment: 6 craft or thick wooden sticks.

Line a baking sheet with parchment paper and spray it with vegetable oil cooking spray. Insert the craft sticks halfway into the stem-ends of the apples.

In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and put them on the parchment paper until firm, about 2 hours.

Put the chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Using a fork, drizzle the melted chocolate over the caramel. Put the apples back on the parchment paper for 10 minutes. Sprinkle with small candies, chopped nuts or sprinkles and allow the chocolate to harden, at room temperature, for about 3 to 4 hours.

Cook's Note: Some apples have a wax coating that will prevent the caramel from sticking. To remove the wax coating, dip the apples for 4 seconds in 6 cups of boiling water mixed with 1/4 teaspoon white vinegar. Dry thoroughly before using.

Bon Appétit...

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Live well,
Yvonne

Monday, October 16, 2017

How to Use Icicle Lights to Illuminate Paper Luminaries


Courtesy of Emily Fazio
Photo By: Emily Fazio

Happy Halloween Friends,

Paper luminaries can serve as beautiful, simple decor for various holidays and events, and icicle lights can be used to illuminate a long running strand. Cut a hole in the bottom of the bag and insert an “icicle” into the bottom of each bag. You may not need or want to cut a design into the front of the bag, but we do like these Halloween-themed luminaries, which light a sidewalk nicely for trick-or-treaters.

Light the way for your Halloween trick-or-treaters...

Check back for more great ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!





Live well,
Yvonne