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Tag Archives: Fall

Seasonably Cute DIY Fall Button Tree

by Jennifer Wieland
Seasonably Cute Décor - DIY Fall Button Tree #DIY #Craft #KidFriendly #Fall #QuickandEasy

Fall has definitely arrived. The temperatures are finally cooling off. It’s getting dark earlier and earlier. The leaves are changing colors and falling to create a colorful blanket over the ground. With the arrival of fall always comes great opportunities to decorate your home in the warm rich colors of the season.  If your anything like me though you want to be able to decorate on a budget and your kids want to help. That’s what makes this DIY fall button tree perfect! It’s inexpensive, your kids can do it and each one will be completely different. 

Seasonably Cute Décor - DIY Fall Button Tree #DIY #Craft #KidFriendly #Fall #QuickandEasy

One of the really great things about this craft project is that it can easily be made with items that many of us already have on hand at home. That makes this a great project for the kids to do on a day off school or a rainy afternoon.

Seasonably Cute Décor - DIY Fall Button Tree#DIY #Craft #KidFriendly #Fall #QuickandEasy

Materials

Template 
8″ x 10″ picture frame
Hot glue
Buttons in various sizes and colors – I use Favorite Findings Buttons

Instructions

Using your printer, print out the template on card stock and cut to 8″ x 10″.

Seasonably Cute Décor - DIY Fall Button Tree #DIY #Craft #KidFriendly #Fall #QuickandEasy

Place your printed and cut template on a flat, protected surface.

Seasonably Cute Décor - DIY Fall Button Tree#DIY #Craft #KidFriendly #Fall #QuickandEasy

Pick out and arrange the buttons to your liking. Use as many or as few as you like. You can even layer the buttons on each other.

Seasonably Cute Décor - DIY Fall Button Tree#DIY #Craft #KidFriendly #Fall #QuickandEasy

Using a hot glue gun, glue buttons onto the tree template. 

Seasonably Cute Décor - DIY Fall Button Tree#DIY #Craft #KidFriendly #Fall #QuickandEasy

When finished, take apart your frame and place the tree in front of the glass. Put the frame back together and you’re all set to enjoy!

Seasonably Cute Décor - DIY Fall Button Tree#DIY #Craft #KidFriendly #Fall #QuickandEasy

This is a very pretty fall decorating idea and can easily be done in under 30 minutes. A grouping of them on the wall each with different buttons and button patterns would be beautiful. 

 

Do you like to change out decorations in your home based on the holiday or season?

 

 

 


Wayfair Battle of the Pies – No Bake Caramel Apple Mini Pies

by Jennifer Wieland
Wayfair Battle of the Pies - No Bake Caramel Apple Mini Pies

 

Wayfair Battle of the Pies - No Bake Caramel Apple Mini Pies

I love the smells and tastes of fall and nothing brings those flavors and smells together like Thanksgiving. With all of the prep and cooking that goes into the perfect Thanksgiving meal it’s nice to have some things that don’t need to take up valuable oven space. It’s also nice when you can get all hands on deck and have the kids help with making some of the food. That’s what makes my entry into the second annual Wayfair Battle of the Pies entry perfect! My No Bake Caramel Apple Mini Pies are an easy dessert that can be made ahead of time and simple enough for the kids to make with supervision.

Wayfair Battle of the Pies - No Bake Caramel Apple Mini Pies

These No Bake Caramel Apple Mini Pies are fun, tasty and so much lighter than some more traditional Thanksgiving pies. After such a large meal it’s nice to have a lighter dessert choice.

Wayfair Battle of the Pies - No Bake Caramel Apple Mini Pies

This recipe is easy to put together especially if you get store-bought mini graham cracker pie crusts in tins. If you wanted to make your own graham cracker crusts you could and just use these Mini Pie Dishes that you can find on the Wayfair.com website.

Wayfair Battle of the Pies - No Bake Caramel Apple Mini Pies

Since my  two youngest kids are all about helping me bake and cook in the kitchen I like coming up with recipes that they can do the bulk or all of the work. They love being able to tell people they made something! They really like recipes where they get to whisk. I guess there’s just something fun and exciting about going as fast as you can with a mixing bowl, some ingredients and a tool that looks like a balloon. I’ve found over the years that getting my kids mini or kid sized tools makes it easier for little hands to help.

Wayfair Battle of the Pies - No Bake Caramel Apple Mini Pies

To take my No Bake Caramel Apple Mini Pies to a whole other level of fun and to give the kids yet another fun project to work on, I purchased some disposable appetizer forks. I then picked up some Washi Tape in a fall color. We then wrapped the handles of the forks in the Washi Tape and then put the forks into the center of the No Bake Caramel Apple Pies so that they look like sticks. This really plays up the whole caramel apple take on these mini pies.

Wayfair Battle of the Pies - No Bake Caramel Apple Mini Pies

No Bake Caramel Apple Mini Pies
Serves 6
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1111 calories
144 g
17 g
54 g
14 g
13 g
294 g
810 g
55 g
0 g
38 g
Nutrition Facts
Serving Size
294g
Servings
6
Amount Per Serving
Calories 1111
Calories from Fat 482
% Daily Value *
Total Fat 54g
83%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 34g
Cholesterol 17mg
6%
Sodium 810mg
34%
Total Carbohydrates 144g
48%
Dietary Fiber 4g
17%
Sugars 55g
Protein 14g
Vitamin A
5%
Vitamin C
0%
Calcium
16%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 3.9 oz. package of instant vanilla pudding
  2. 1 1/2 c. cold milk
  3. 1 .74 oz. packet of spiced apple cider
  4. 1 c. whipped topping
  5. 6 mini graham cracker pie crusts
  6. 1/2 c. caramel ice cream topping
  7. 1/4 c. chopped peanuts (optional)
Instructions
  1. In a large mixing bowl whisk together the pudding mix and the milk for two minutes.
  2. Pour the packet of spiced apple cider into the pudding and fold in.
  3. Spoon half of the pudding mixture into the mini graham cracker pie crusts.
  4. Fold the whipped topping into the remaining pudding.
  5. Spoon the pudding and whipped topping mixture into the mini graham cracker pie crusts.
  6. Refrigerate for three hours.
  7. Just before serving slightly warm the caramel ice cream topping so that you can work with it. You do NOT want it at all hot.
  8. Using a spoon or small offset spatula spread the caramel onto the tops of the pies. Do NOT spread the caramel to the edge as it will spread on it's own.
  9. Sprinkle the pies with chopped peanuts if desired.
Notes
  1. To truly make your pies look like caramel apples insert disposable appetizer forks into the center of each pie. To make the forks festive wrap the handles in Washi tape.
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calories
1111
fat
54g
protein
14g
carbs
144g
more
My Sweet Sanity https://mysweetsanity.com/

 

 

 


Two Ingredient Pot Pies with a Progresso Giveaway

by Jennifer Wieland
Two Ingredient Pot Pies #ProgressoGameDay #ProgressoStew #ProgressoChili


   

Are you ready for some football? I know that I am . Football is a way of life in my family and we love to spend our weekends talking about and watching football. Our meals revolve around the game and have to be something that you can grab quickly during halftime or easy enough to devour in between plays. Since it was a weeknight today and Monday Night Football is on I decided I needed a quick easy meal that I could prep ahead of time and just pop in the oven at game time. Thankfully, Progresso Stew made the prep a breeze for my new, two ingredient pot pies.  Two Ingredient Pot Pies #ProgressoGameDay #ProgressoStew #ProgressoChili Progresso has some new additions to their already tasty family lineup. They now have a line of stew and chili varieties that come conveniently packaged in pouches to feed more than one person. 

  • Roasted Vegetable Chili with 3 Beans is a meat-free option 
  • Smokehouse Pork and Beef Chili with Beans
  • Southwest Style White Chicken Chili with Beans.
  • White Chicken Stew with Savory Herbs 
  • The Hearty Vegetable Stew with Beef 

Two Ingredient Pot Pies #ProgressoGameDay #ProgressoStew #ProgressoChili For my pot pies I used the chicken stew but you could definitely use the beef stew as well. You could easily make both with this recipe being such a breeze and freeze or refrigerate them before cooking so that you can prep them way ahead of time and just need to pop them in the oven on game day. Two Ingredient Pot Pies #ProgressoGameDay #ProgressoStew #ProgressoChili

Two Ingredient Pot Pies
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949 calories
86 g
0 g
62 g
12 g
16 g
180 g
976 g
0 g
0 g
43 g
Nutrition Facts
Serving Size
180g
Amount Per Serving
Calories 949
Calories from Fat 561
% Daily Value *
Total Fat 62g
96%
Saturated Fat 16g
78%
Trans Fat 0g
Polyunsaturated Fat 16g
Monounsaturated Fat 27g
Cholesterol 0mg
0%
Sodium 976mg
41%
Total Carbohydrates 86g
29%
Dietary Fiber 3g
12%
Sugars 0g
Protein 12g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 18 oz. Progresso Stew pouch
  2. 1 box refrigerated pie crust
Instructions
  1. Preheat oven to 375° and get out a baking sheet and two mini pie tins.
  2. Unroll the refrigerated pie crust. Place a plate that is a few inches larger than the pie tins on the pie crust and cut around it. Do this twice. Place the two pie crust circles into the pie tins. Roll the remaining pie crust together and cut out two more circles. Fill the pie crusts in the tins with the Progresso Stew dividing it in half between the two. Top the pies with the other pie crust circles and pinch the the edges to seal and flute. Trim off any extra crust and cut slits in the top.
  3. Place the prepared pot pies on the baking sheet and bake for 35-45 minutes.
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calories
949
fat
62g
protein
12g
carbs
86g
more
My Sweet Sanity https://mysweetsanity.com/
These wonderful, new products are perfect for the cooler weather not just on game day but any day of the week when you want a hearty, comforting meal after a long, hectic day. To get more ideas and inspiration on how to use Progresso products to make your meals amazing then check out the Progresso site and Facebook page.

You can get a valuable coupon for $1 off of 3 Progresso products too by clicking HERE.

Ready to try some of these great new products? Then enter below for your chance to win a $25 Progresso Prize Pack!   a Rafflecopter giveaway

Turn your favorite football day into a #ProgressoGameDay with #ProgressoStew and #ProgressoChili

 


Pumpkin Spice Cream Cheese Bars

by Jennifer Wieland
Pumpkin Spice Cream Cheese Bars #fallbaking #thanksgiving

It’s Veteran’s Day here in the good old U.S. of A. and yesterday was my parent’s 41st wedding anniversary as well. My dad was in the Navy and stationed in Virginia when they were married and my younger sister and I were both born in a Naval hospital. We even have state and military birth certificates. It’s kind of cool to have that military one! Anyway, I decided last night that I was going to bake and share a brand new treat with you all in honor of these two very important things in my life. Since Thanksgiving is coming up though so I wanted to create a dessert that would go perfectly for that friends and family filed holiday too. That’s how I came up these Pumpkin Spice Cream Cheese Bars. So today I say thank you to all of our military members past, present and future for all that you do and have done and all that you and your families sacrifice to keep us safe. I’d also like to thank my parents for getting married because without that one I wouldn’t be here today.

These bars turned out to be such a rich, decadent treat! They were full of pumpkin spice flavor that brings to mind all things fall but it is not done in an overpowering fashion. The addition of the cream cheese takes these from your standard, run of the mill blondies to something that is rich and oh so tasty. The glaze just adds the perfect finishing touch to the bars and adds another level of sweetness.

Pumpkin Spice Cream Cheese Bars #fallbaking #thanksgiving

I really liked the addition of the pumpkin spice morsels. It gave the bars a pretty little pop of orange color throughout. The really hard while baking these was keeping my 5-year old from eating all of the pumpkin spice morsels before I could get them mixed into the dough.

Pumpkin Spice Cream Cheese Bars #fallbaking #thanksgiving

Pumpkin Spice Cream Cheese Bars
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5653 calories
919 g
683 g
215 g
73 g
123 g
1522 g
3053 g
484 g
4 g
60 g
Nutrition Facts
Serving Size
1522g
Amount Per Serving
Calories 5653
Calories from Fat 1872
% Daily Value *
Total Fat 215g
330%
Saturated Fat 123g
617%
Trans Fat 4g
Polyunsaturated Fat 11g
Monounsaturated Fat 49g
Cholesterol 683mg
228%
Sodium 3053mg
127%
Total Carbohydrates 919g
306%
Dietary Fiber 51g
205%
Sugars 484g
Protein 73g
Vitamin A
140%
Vitamin C
112%
Calcium
245%
Iron
347%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the bars
  1. 2 2/3 c. all-purpose flour
  2. 1 tsp. baking soda
  3. 1/2 tsp. baking powder
  4. 1 tsp. pumpkin pie spice
  5. 1/2 c. salted butter, softened
  6. 8 oz. cream cheese, softened
  7. 1 2/3 c. sugar
  8. 1 tsp. vanilla
  9. 1 lrg. egg
  10. 1 10 oz. pkg. Nestle Pumpkin Spice Morsels
For the glaze
  1. 1 c. confectioner's sugar
  2. 1/4 tsp. pumpkin pie spice
  3. 3 tbsp. milk
  4. 1/2 tsp. vanilla
For the bars
  1. Preheat oven to 350° and spray a 9"x13" pan with baking spray.
  2. In a large bowl mix together the flour, baking soda, baking powder and pumpkin pie spice and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and cream cheese on medium-high speed. Add the sugar and vanilla and mix until combined. Stir in the egg on low until incorporated. Add the dry ingredients in two batches and then mix on medium speed for a minute. Stir in the pumpkin spice morsels.
  4. Press the dough evenly into the prepared pan and bake for 25-30 minutes or until the middle has set. Let the bars cool for 30 minutes. When they are almost cool make the glaze.
For the glaze
  1. To make the glaze, whisk together the powdered sugar, pumpkin pie spice, milk and vanilla until smooth. Once the bars are cooled spread the glaze over the top. Cut the bars into 2" squares and serve. Store in an airtight container.
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calories
5653
fat
215g
protein
73g
carbs
919g
more
My Sweet Sanity https://mysweetsanity.com/

 


Super Moist Box Mix Pumpkin Spice Crumb Cake

by Jennifer Wieland
Super Moist Box Mix Pumpkin Spice Crumb Cake

I don’t know if I have ever mentioned this on here before but I hate the word moist! I know that I am not alone in this dislike of the word but I tried to find another word to describe this cake and the other options were even worse. Damp, dank, oozy, soggy… You get the idea here not a one of them was a good word choice for a cake. They were all wrong, wrong, wrong and so here we are now, stuck with the word moist to describe this Moist Box Mix Pumpkin Spice Crumb Cake. Okay, now that we have examined one of my neuroses let’s move on shall we?

We are huge fans of coffee and crumb cakes in our house. In fact, it is one of the few breakfast items my 10-year-old son will eat with his sensory issues. Because of this, I always try to have crumb cake on hand just for him. Don’t worry I am not sending him out into the cruel world with just that in his belly. He usually also has some fruit to go with it. Sadly, I can’t get him to eat eggs, bacon, sausage or pretty much any other breakfast items. So like I said, crumb cake it is for us on hand at all times. To change it up a bit and make it more seasonal I decided to make this Pumpkin Spice Crumb Cake and I am so glad that I did. This is a perfect weekend treat to share with family and friends.

This cake is so easy to make as it mixes up in just minutes since the base for it is a box mix. It’s just a matter of blending the cake batter and the crumb topping and spreading it all out in the pan. The pumpkin helps keep the cake super moist (Ugh, there’s that word again!) and skipping the oil altogether is a plus in my opinion and a way to cut out some calories.

Super Moist Box Mix Pumpkin Spice Crumb Cake

Pumpkin Spice Crumb Cake
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3319 calories
546 g
527 g
112 g
51 g
47 g
1249 g
2651 g
111 g
2 g
57 g
Nutrition Facts
Serving Size
1249g
Amount Per Serving
Calories 3319
Calories from Fat 988
% Daily Value *
Total Fat 112g
173%
Saturated Fat 47g
236%
Trans Fat 2g
Polyunsaturated Fat 21g
Monounsaturated Fat 36g
Cholesterol 527mg
176%
Sodium 2651mg
110%
Total Carbohydrates 546g
182%
Dietary Fiber 15g
60%
Sugars 111g
Protein 51g
Vitamin A
1538%
Vitamin C
39%
Calcium
102%
Iron
94%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 1 15.25 oz. box spice cake mix
  2. 1 15 oz. can pumpkin
  3. 2 lrg. eggs
  4. 2 tbsp. milk
For the crumb topping
  1. 3/4 c. all-purpose flour
  2. 3 tbsp. dark brown sugar
  3. 2 tbsp. sugar
  4. 1/4 tsp. pumpkin pie spice
  5. 5 tbsp. butter, melted
  6. confectioner's sugar
Instructions
  1. Preheat oven to 350° and spray a 9"x13" pan with baking spray.
  2. In a large bowl combine the cake mix, pumpkin, eggs and milk and beat with a mixer on low speed for 30 seconds to combine. Turn the mixer up to medium speed and beat for 2 minutes. Spread the batter into the prepared pan.
  3. In a bowl combine the flour, brown sugar, sugar and pumpkin pie spice with a fork and be sure to break up any lumps. Pour in the melted butter and stir with the fork. As the dry ingredients become moist they will turn into a crumb texture. Sprinkle over the cake batter.
  4. Bake the cake for 28-32 minutes. Let the cake cool and once cool dust with confectioner's sugar.
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calories
3319
fat
112g
protein
51g
carbs
546g
more
My Sweet Sanity https://mysweetsanity.com/

A special thank you goes out to the kindergarten teachers at my children’s school for being my guinea pigs for this recipe and for volunteering to continue being my taste testers. Y’all are some of the best teachers!

 

 


Girl’s Chunky Bubble Jack-O-Lantern Necklace

by Jennifer Wieland
Girl's Chunky Bubble Jack-O-Lantern Necklace

My daughter is so girly and I’m sure many would think she would be a total tomboy being the youngest of six and the only girl. The thing is though that she is the polar opposite of that. Her brothers tend to dote on her and give her what she wants and so she is a total high-maintenance diva. Being the little diva that she is means she also loves having her pretty clothing, fashionable shoes and the perfect accessories for every outfit and season at the old age of five. Luckily for her I like having a little girl to dress up and I help feed her diva tendencies. This week I did that by creating a girl’s chunky bubble jack-o-lantern necklace for her to wear with all of her Halloween outfits.

Girl's Chunky Bubble Jack-O-Lantern Necklace

The necklace was really easy to make and came out just as cute as I had hoped it would. This project was not only easy it was also inexpensive. Plus all of the supplies for it were found at my local craft store. The beads I used had a matte coating that gives them an almost rubber feel to them.

Girl's Chunky Bubble Jack-O-Lantern Necklace

Supplies:

2 sets of Blue Moon Beads 7″ Strand, Neon Orange Coated Glass, 12mm round

1 set of Blue Moon Beads 7″ Strand, Neon Green Coated Glass, 6mm round

Elastic cord ( I used silver metallic)

Fine point black Sharpie

Scissors

Girl's Chunky Bubble Jack-O-Lantern Necklace

Leaving the beads attached to the package string draw a jack-o-lantern face on each of the orange beads. Be careful not to touch them and let them completely dry before handling them.

Cut a length of elastic cord measuring between 16″-18″ long depending on the age of the child and so you will have some cord left to tie off at the end of beading. Making sure that you are placing your “pumpkins” facing in the same direction thread the beads onto the elastic alternating between the green and the orange ones. The green beads will look like the pumpkin stems. When you have enough beads on for your desired length tie the ends of the cord together and you now have your own jack-o-lantern necklace for a child in your life.

Girl's Chunky Bubble Jack-O-Lantern Necklace

 


Pool Noodle Jack-O-Lantern Wreath

by Jennifer Wieland
Pool Noodle Jack-O-Lantern Wreath

Every year I am so happy that I married a man who can carve those fancy pumpkins because if the kids had to rely on me to help them carve pumpkins they’d be in a lot of trouble. Honestly, if my five-year old were allowed to wield a knife she would probably be able to do a better job that I can. One time I did manage to make a half way decent jack-o-lantern but it took me hours and all it had been was two eyes and a mouth on it. This year I decided to take my lack of jack-o-lantern carving skills off the table completely and go with a crafty version instead. That’s how I came up with this pool noodle jack-o-lantern wreath.

I had been shopping at my local dollar store and came across two bins filled with the slightly shorter and less thick poodle noodles that the dollar store carries. They only had them in red and green left and when I saw the green ones I knew I had to but one and make it into a pumpkin. I’m so glad I did because the pool noodle jack-o-lantern wreath came out better than I expected and much cuter than any pumpkin I could carve.

Pool Noodle Jack-O-Lantern Wreath

So what will you need and how do you make this adorable Jack-O-Lantern?

Pool Noodle Jack-O-Lantern Wreath

Supplies:

1 green pool noodle

orange felt (I used about 1/2 yard)

green felt, one sheet

black felt, one sheet

sharp knife

duct tape

scissors

hot glue gun & glue sticks

chalk or pencil

Pool Noodle Jack-O-Lantern Wreath

Cut a 4″ piece off of the pool noodle. This will be the stem of the pumpkin.

Pool Noodle Jack-O-Lantern Wreath

Take the long remaining piece of the pool noodle and form it into a circle and secure it with duct tape.

Pool Noodle Jack-O-Lantern Wreath

Place your pool noodle circle onto your orange felt and cut it in a circle that is about 5″-6″ larger all the way around than the pool noodle circle.

Pool Noodle Jack-O-Lantern Wreath

Make slits about 3″-4″ long every 4″ all the way around so that the felt will lay batter when gluing. Do not cut the slits all the way to the pool noodle though or you will see the slits on the sides of the wreath. Then using your glue gun carefully stretch and glue each section making sure that the material is laying nice on the sides. Do this all the way around.

Pool Noodle Jack-O-Lantern Wreath

 

Once that’s done turn it over and you should have a nice orange circle.

Pool Noodle Jack-O-Lantern Wreath

Next you will glue the stem to the top of the orange felt covered circle. Don’t worry if you can see glue around the bottom as this will be covered up.

Pool Noodle Jack-O-Lantern Wreath

Next you will need to take your green felt and draw some leaves. You will also draw a circle and make a spiral inside of it for your vine. I used marker here so you could see better but I’d usually use pencil or chalk. Cut out the shapes and wrap part of the vine around the base of the stem and glue into place. Let the rest of the vine hang and attach the leaves to the base of the stem and vine. At this point you can also cut a strip of felt and glue to the back as a hanger.

Pool Noodle Pumpkin Wreath

At this point you have a lovely pumpkin wreath and could stop here if you wanted to be able to use it all of the fall season.

Pool Noodle Jack-O-Lantern Wreath

If you decide to carry on to the jack-o-lantern then you will now need your black felt. Using some chalk draw out the eyes, nose, mouth and anything else you want. Cut out the shapes and attach to the pumpkin using the glue.

Pool Noodle Jack-O-Lantern Wreath

Now you have an adorable pool noodle jack-o-lantern wreath for Halloween!

 

 

 


Easy, Inexpensive Fall Pumpkin Wreath

by Jennifer Wieland
Fall Pumpkin Wreath

Fall is officially here this week so it’s time to put away all of the summer decorations and break out with everything that yells horror or harvest. This afternoon I decided to make a quick, easy and most importantly inexpensive fall pumpkin wreath. This wreath came together in under half an hour and is quite cute if I do say so myself. The nice thing is that this can easily be a family project with help from the kids because the felt pumpkins I used to decorate came with sticky backs so once deal with the hot glue gun you can call the kiddie sin to decorate. I love that this wreath is more about the fall harvest than haunting the neighbors. This makes it a great wreath that can easily carry you right through Halloween and Thanksgiving.

This wreath was not only easy to make but it was also so unbelievably inexpensive to make that you will want to make one for everyone you know. The foam wreath came from the dollar store. The burlap I already had on hand from this Fourth of July wreath but it had cost me under $4 at Walmart. The ribbon I used I found on clearance at my local Jo-Ann store for a mere $.50 and the felt pumpkins were eight in a pack for $2.99 but I used a 50% off coupon. So all in all this was super cheap compared to what you would buy a fall pumpkin wreath for at a craft fair or someplace similar.

Fall Pumpkin Wreath

Supplies

1 10″ foam wreath

burlap ribbon

felt pumpkins

fall colored ribbon

hot glue

hot glue gun

Fall Pumpkin Wreath

Using the hot glue gun you’ll need to glue the end of the burlap ribbon to the back side of the foam wreath. Then begin wrapping it around the wreath adjusting as necessary until you have covered the entire thing. Cut off the excess and glue the cut end to the back of the wreath.

Fall Pumpkin Wreath

Next you will arrange your pumpkins the way you want them on the wreath. If they are self sticking like mine were then go ahead and stick them on. If they are not or you want to make sure they really stick then go ahead and add some hot glue to the back of them and press into place. Finally, cut about a yard of ribbon, fold it in half and place behind the top of the wreath with the loop at the top. Pull the two loose ends of ribbon through the looped end and adjust the ribbon so that it lays nicely. Finally, knot the loose ends together to hang from a wreath hanger or a Command adhesive hook.

Fall Pumpkin Wreath

Now you have a beautiful fall pumpkin wreath on your door to welcome all of your visitors.

 


Reese’s Pieces Cookies

by Jennifer Wieland
Reese's Pieces Cookies

 

12 days So here we are on day two of my twelve days of sweets and all I can say is, thankfully we are not a nut allergy house here. Honestly I don’t know what we would do if we were. Peanut butter in all its glorious forms is a staple here and one of the few things my nine-year old will eat regularly with his sensory issues. So, as a result I like to use peanut butter in a lot of my recipes. I like that by adding it I am also adding a nice dose of protein to a sweet treat that would not normally have much if any at all. Yes, I know I’m trying to justify eating sugar. It’s like when I try to convince myself it’s not bad when I bake with fruits and veggies because hey, there’s produce involved. There you have it though. My justification for yet another sugary bit of goodness. I decided to make Reese’s Pieces cookies because like I said peanut butter is a staple and my family is obsessed with all things Reese’s. I mean good Lord! Peanut butter and chocolate was one of the most brilliant ideas ever! Oh sure, the wheel was good too, and so was penicillin. Fire might be up there along with running water and indoor plumbing but come on peanut butter mixed with chocolate has to be pretty high on the list of awesome inventions/discoveries.

Reese's Pieces Cookies are a treat for any peanut butter lover! #reeses #reesespieces #cookie #recipe

Reese's Pieces Cookies
Serves 18
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266 calories
40 g
34 g
10 g
5 g
5 g
64 g
89 g
25 g
0 g
4 g
Nutrition Facts
Serving Size
64g
Servings
18
Amount Per Serving
Calories 266
Calories from Fat 87
% Daily Value *
Total Fat 10g
15%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 34mg
11%
Sodium 89mg
4%
Total Carbohydrates 40g
13%
Dietary Fiber 1g
4%
Sugars 25g
Protein 5g
Vitamin A
4%
Vitamin C
0%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 c. butter, softened
  2. 1/2 c. creamy peanut butter
  3. 1 c. sugar
  4. 1 c. dark brown sugar, firmly packed
  5. 2 lg. eggs
  6. 1 tsp. vanilla
  7. 2 2/3 c. all-purpose flour
  8. 1 tsp. baking soda
  9. 1 10z. pkg. Reese's Pieces Minis
Instructions
  1. Preheat oven to 350 and line baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, peanut butter, sugars, eggs and vanilla. Scrape down the sides of the bowl and slowly stir in the flour and baking soda. Mix just until combined, scraping down sides and bottom of bowl as needed. Using a large spoon, fold in the Reese's Pieces Minis.
  3. Using a cookie scoop place the dough. Give each mound of dough a light press with your hand to flatten the tops some.
  4. Bake for 11-13 minutes. Cool on the pan for a few minutes and then move the cookies to a wire rack to finish cooling.
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calories
266
fat
10g
protein
5g
carbs
40g
more
My Sweet Sanity https://mysweetsanity.com/
 


Pumpkin Spice M&M Cookies

by Jennifer Wieland

I was able to spend the day yesterday working on some new recipes, posts and getting my daughter’s Chromebook setup. The day had been going relatively well. That is until I was rushing to cook dinner and get online to a chat room with some other bloggers for a weekly meet-up that we do. As I am finishing up cooking dinner, my son Luke comes up to me and says, “Ellie is in a LOT of trouble! She put makeup all over herself and my desk.” My response was, “WHAT!?!?” I then yelled up to my husband who was upstairs with her to look into this. He promptly started yelling for me to get upstairs.

I walked into Jackson and Luke’s room and came to an abrupt stop where my mouth dropped open for what felt like a minute. After that I don’t know exactly what I said. I know there was yelling and probably some cussing too but, OH MY GOD! That child hadn’t gotten into my makeup per se. No, my dear sweet little girl got into every single bottle of nail polish I own, and I own around 50 bottles. She had painted herself in a vast array of colors. So not only was she covered head to toe in nail polish but she had managed to get layers of it on in places. She smiled proudly, thinking she was beautiful with gobs of dry and drying nail polish spattered on her face and body. (She was too.)

My total shock and freak out because of this may seem excessive, but well, my daughter is going to grow up to be a tattoo girl. Which is fine, but we have had to hide all markers in the house or else she colors herself completely if she finds any of them. Don’t worry, we got rid of all the Sharpies a long time ago after learning the hard way how to remove it best from skin. (Rubbing alcohol but not on her face. We used baby oil to lighten that up.) We also learned that same lesson with getting Sharpies off of a LCD TV and furniture. (Toothpaste, not the gel kind, and gently scrub with a damp cloth.) I digress though. The reason for my freak out was yes, she had once again colored herself and I was one again going to have to clean it but it was also that today is school picture day.

Out of all the days she could have done this it had to be shortly before bed, while I am rushing to get to something and trying to get school bags ready for tomorrow. Ugh! I had my husband get her in the tub. Ran and got dinner plated up. Then headed back upstairs to scrub the Dickens out of her skin. It did come off with much scrubbing and she should look okay for pictures today. Looking at it now, after I have had some time to relax, I am sad that I didn’t take a picture. Oh the horror story picture to show future dates that would have made.

Before things went off the deep end here last night with Ellie though, I was able to bake some out of this world cookies for the fall season. These pumpkin spice M&M cookies are a great alternative to a chocolate chip cookie during the fall months and holidays. They are a change from the standard pumpkin pie and also make a great treat when trying to escape your daughter’s bizarre behavior.

Pumpkin Spice M&M Cookies 

Pumpkin Spice M&M Cookies
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3069 calories
576 g
308 g
89 g
45 g
50 g
883 g
1344 g
238 g
2 g
23 g
Nutrition Facts
Serving Size
883g
Amount Per Serving
Calories 3069
Calories from Fat 763
% Daily Value *
Total Fat 89g
136%
Saturated Fat 50g
248%
Trans Fat 2g
Polyunsaturated Fat 6g
Monounsaturated Fat 17g
Cholesterol 308mg
103%
Sodium 1344mg
56%
Total Carbohydrates 576g
192%
Dietary Fiber 49g
197%
Sugars 238g
Protein 45g
Vitamin A
239%
Vitamin C
114%
Calcium
210%
Iron
336%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 c. salted butter, softened
  2. 1/4 c. canned pumpkin puree
  3. 1/2 c. sugar
  4. 1/2 c. firmly packed, dark brown sugar
  5. 1 egg
  6. 1 tsp. vanilla
  7. 1 2/3 c. all-purpose flour
  8. 1 1/2 tbsp. instant vanilla pudding mix
  9. 1/2 tsp. baking soda
  10. 1/2 tsp. pumpkin pie spice
  11. 1 9.9 oz bag of Pumpkin Spice M&M's
Instructions
  1. Preheat oven to 350° and line baking sheets with parchment paper or silicone baking liner.
  2. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, pumpkin, sugars, egg and vanilla. Beat on medium-high for 3-4 minutes until well mixed and smooth.
  3. In another bowl combine the flour, pudding mix, baking soda and pumpkin pie spice. Whisk together to combine. Add half of the flour mix to the wet ingredients and mix on low until combined. Scrape down the sides and bottom of the bowl and then add the second half of the flour mix. Mix just until completely incorporated. Stir in the Pumpkin Spice M&M's.
  4. Drop the dough onto the pans using a cookie scoop or spoons. Bake for 10-12 minutes. Let cool on the pan for 5 minutes before removing them to a wire rack to finish cooling.
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calories
3069
fat
89g
protein
45g
carbs
576g
more
My Sweet Sanity https://mysweetsanity.com/

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