I’m so excited to share that you can purchase my non-stick silicone baking mats! This has been a project I dreamed up nearly a year ago and words can adequately describe the excitement I’m feeling today .
If you’ve been following my blog for a while, you know that I’m a big fan of color and pattern. And you also know that I love baking and cooking as much as I do crafting and designing. All of those passions came together when I designed this mat. It’s as pretty as it is functional!
Wow, what a week! I’m so glad it’s the weekend! I’m in the busiest season of the year so I’ll be working through the weekend but I hope yours it filled with lots of fun. If you’re planning all your Thanksgiving details this weekend, here are 4 ideas to kick start the process. I hope you have a lovely weekend!
I’m officially kicking off the holiday DIY season! If you’re like me and you love decorating for the holidays then you’re going to love today’s project. It’s a pretty DIY tree shaped wreath that is oh-so-doable and will instantly make all your neighbors envious.
All the supplies for this project, including the shimmery shatterproof ornaments, are part of the Martha Stewart Living Collection at The Home Depot, which is basically my home away from home since I always seem to be in the middle of a home project and they happen to have the best indoor plant selection in Los Angeles. The wreath can be customized to fit your holiday color palette and style—just add as many ornaments as you like. And since it uses a faux pine garland, it will last year after year.
Check out my tutorial below to see how easy it is to make!
Cut the lattice. Use a miter saw or a hand saw in a miter box to cut the lattice into 2 – 30″ pieces and 1 – 22″ piece.
Drill a hole into the lattice. Stack all 3 pieces of lattice on top of each other and place the stack on top of a scrap wood (a short piece of 2″ x 4″ works great for this). Drill all the way through the stack about ½” from the end.
Connect lattice. Make a triangle with the cut lattice pieces and connect them using the bolts and wing nuts.
Attach garland to lattice. Fold the garland in half and place it facedown on the table and position the assembled lattice on top, with the folded point of the garland at the top of the triangle. Use zip ties to attach the frame tightly to the garland. Trim the zip ties with the wire cutters and flip it over to fluff out the branches.
Add ornaments. Use wire to attach ornaments and other decorations to the wreath.
You can see Martha make this wreath on this video tutorial and you can join her on Facebook Live November 14th and 21st at 4:00 pm EST to learn how you can decorate both the inside and outside of your home for the holidays. Because tis the season for decking the halls and your home!
Happy Friday! Even though I’ll be doing a little work this weekend, this one couldn’t come soon enough! After 4 really long work days I’m super excited it’s the weekend. And now that we’re in November, it’s all things holidays going forward and I have some really fun and festive projects in the works that I can’t wait to share. In the meantime, here some of my favorite links from this week.
Maybe you feel like you’ve gotten your fix of all things pumpkin spice but I say the season is only starting! That’s why today I’m sharing my recipe for a no-bake Pocky pumpkin pie. It’s a twist on a traditional Thanksgiving staple. My version skips the oven for a dessert that can even be made a day or two ahead and will please even those pumpkin pie haters out there.
Chocolate Pocky is crumbled to make a chocolatey crust that has just the right amount of crunch. It’s topped with a creamy whipped pumpkin filling that will make you want to lick your plate clean. It’s the perfect and oh-so-easy recipe to make for Thanksgiving so what you waiting for? Watch the video below to see how to make it!
No-Bake Pocky Pumpkin Cream Pie
makes 1 pie, 8 servings
3 boxes (2.47 oz each) of Chocolate Pockyplus 8 sticks for garnish
5 tbsp unsalted butter, melted 8 oz. cream cheese, softened 1 cup powdered sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves 1 cup canned pumpkin puree
1 tsp vanilla extract
1 cup heavy whipping cream, whipped
Remove Pocky from the box and crush the foil bags in your hands. Place the contents of three bags in the bowl of a food processor or blender. Pulse until the Pocky resembled bread crumbs. Pour crumbs into medium mixing bowl and add 5 tablespoons of melted butter. Stir until combined.
Pour Pocky crumb mixture in a pie pan. Use your fingers to gently press the mixtures into a flat crust. Place in the fridge until you’re ready to add the filling.
To make the filling, mix the softened cream cheese, powdered sugar and all spices in a stand mixer fitted with a paddle attachment (this one is my favorite) or in a large mixing bowl if you’re using a hand mixer. Mix until all ingredients are combined and the filling is creamy.
Add the canned pumpkin and vanilla extract. Mix until combined.
Add the whipped cream and fold by hand using a large spatula. Transfer the pumpkin filling into the prepared crust and spread in an even layer.
Garnish with a few Pocky sticks and return to the fridge, at least 4 hours, or until ready to serve. Enjoy!
If you don’t plan on serving this pie until the next day, I’d wait on adding the Pocky on top until just before serving that way it stays nice and crisp. And if you want to serve smaller slices just add more Pocky to use as a portion guide.