I made these bloody gothic pumpkins, and you can too! Use them for home decor, party decor, doorstops, or bookends. I used pumpkins, but there are also crafting apples, pears, flowers, and more that you can use this method on. These are so super easy to make I bet I barely need to explain. But here we go…
Since it’s that time of year when squash is cheap and plentiful, I picked up a kabocha squash (a.k.a. Japanese pumpkin) and decided to make something with it for Thanksgiving dinner. But I don’t like pumpkin pie or any other vegetable-as-dessert type things, so I figured I’d make something savoury. Anything with cheese tends to be a winner, and with the stripe-y pumpkin-bowl the dip is baked in, you can gain bonus points for fancy-ass presentation.
With urban living comes many advantages. Jules and I both walk or ride our bikes to work, we are a few minutes walk from a zoo, there countless numbers of cafes, restaurants, bars, playgrounds, etc. within walking distance. But there are also some disadvantages. Real-estate is a valuable commodity where we live and there aren’t many lots that would accommodate the size garden we wish we could have so we have to get creative.
After spending several hours carving those wonderful Halloween pumpkins I was left with a ton of pumpkin flesh. Being a little green I just couldn’t bear to throw it all away. So I grabbed my trusty carrot cake recipe, substituted pumpkins for carrots, added a few juicy extra bits, and fed the flesh of a thousand pumpkins to my nearest and dearest!
Did y’all catch that DIY pumpkin keg video that went viral? The moment I saw it I thought, “now THERE’S a Megan-simple pumpkin carving project!” Much like my cooking skills, my crafting skills are, well, let’s just say sub-par. I was invited to my friends 5th annual Halloween pumpkin carving contest and I accepted with the express intent of trying my hand at the pumpkin keg. The video makes it seem so simple, spoiler alert: it wasn’t!
Cookies, jealous of the ascendancy of the cupcake, have found a way to up their fabulosity: the cookie dip. This cookie dip is vegan, gluten-free, Megan-simple, and — by far most important — flavored like pumpkin pie. So: cookies dipped in pie.
Buying a huge vegetable, setting it outside for a few days, then throwing it away bothers me. Inspiration hit when a friend explained “refrigerator soup,” made from whatever veg was a little past its prime. If this soup works for slightly saggy veg, couldn’t it work for my old pumpkins too?
Halloween rocks, but it can be hard to find time to do anything around the house when you have limited time and money. This month, I’m posting several Halloween Hacks each week — really simple ideas to stretch your Halloween dollars and make the season spookier for all. If you have additional ideas, pop ’em in the comments!