How to Make Raw Cashew Cream and a Curry Ranch Dressing Recipe

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Cashew cream makes a divine dairy-free ranch dressing.

Here in La La Land it's been too hot to cook. So I've been going raw. Numero uno- it's easy. Numero dos- it's tasty. And as an added bonus (if you need another nudge) cooking raw keeps the kitchen cool as a cucumber- which, by all accounts, is chilly by default, and, well. Cool. As in hip. At least around these hipster parts (it's right up there with gluten-free lately).

I am way past the hipster stage of life, I confess. But I admit I've been flirting with raw cuisine on and off ever since the monkey gut incident. Eating vegan and raw seems to help heal inflammation and tame my irritable, punishing digestion. Unless it's broccoli. Or onion. Or too much raw fruit. I still need to be careful. But eating mostly vegan soothes my pesky symptoms and revitalizes my cranky, creaky body. I am amazed at how much better I feel. Maybe it's all those perky little enzymes.

Now if I could only quell the stress factor.

Good thing I have an iPhone. Iphoneography keeps me sane. It's a way I can paint. Create. Stay engaged. Hopeful. It keeps my spirit fed. And my visually dominant brain happy.

Meanwhile, an iphoneoraphy girl's gotta eat. So I'll be soaking almonds and cashews for raw recipes. Freezing bananas. And stocking up on lettuce.

Why not try a little un-cooking yourself these last hot days of summer? This recipe for cashew cream is the perfect place to start. It's versatile and voluptuous. It's vegan and dairy-free.

You'll love it.

So go.

Start soaking.

Soaking raw cashews for cashew cream.

How to Soak Cashews for Cashew Cream

You'll need:

1 cup organic raw cashews
Fresh filtered water

Rinse the cashews in a colander and place them in a glass or ceramic bowl. Cover them with fresh filtered water.

Cover the bowl with a clean tea towel and let them soak for two hours.

Drain and use in recipes.

How easy is that?

Dairy-free ranch dressing kicked up with curry spices.

Curry Ranch Dressing - a raw vegan recipe

Cashew cream makes a luscious creamy base for ranch style dressings and sour cream style sauces. Here I combined traditional ranch flavors with a kiss of curry. We enjoyed it on crisp herbal salad greens, and as a dip for fresh carrot sticks.

Ingredients:

1 cup soaked raw cashews
1/2 cup fresh filtered water
1 tablespoon fresh lemon or lime juice
1/2 to 1 teaspoon mild gluten-free curry powder, to taste
1/4 teaspoon organic garlic powder
1/4 teaspoon organic onion powder
Pinch of sea salt, to taste
Black pepper, to taste1 teaspoon fresh minced dill
2 teaspoons fresh minced parsley
2 teaspoons fresh minced basil leaves

Instructions:

Combine the soaked cashews, water, lemon juice, curry, garlic and onion powder in a Vita-Mix or blender and blend until smooth and creamy. If the sauce is too thick, add a tablespoon of filtered water to thin; pulse. Add another tablespoon, as needed.
Season with sea salt and black pepper, to taste.
Add the fresh chopped herbs. Pulse briefly to combine. Don't over do it.
Taste test! Adjust seasonings to your liking. Store in a covered glass jar or storage container. The flavors get better as it chills.
Use as a salad dressing or as a dip for carrot, celery, and zucchini sticks, and broccoli florets.
Makes four servings.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Karina's Notes:

For a thicker dip for crudities, use a little less liquid to start. You can always add more.

Out of fresh herbs? Use dried. Start with a teaspoon each of dried herbs.

Using this a veggie dip is a tasty way to get kids to munch healthy.

Best used within four days.

Here's more delicious inspiration to keep you cool:

Raw Almond Spread Three Ways at Happy Healthy LifeSusan's Lite Goddess Dressing at FatFree Vegan Kitchen Rawmazing's recipe and tips for making Almond ButterAvocado Wasabi Salad at Vegan Yum YumRaw Chard Salad with Vegan Cashew Dressing at Book of YumElana's Pantry whips up Cashew MilkAin't No Egg Salad at Gluten-Free Vegan Family

Gluten-Free Banana Crumb Cake

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Lovely for snacking. Gluten-Free Banana Crumb Cake.

A certain someone in our household has a sweet tooth. And- best of all- he not only likes to eat cake, he likes to bake it, too (apparently baking can be a form of meditation for some folks, a calming, distracting respite from toiling away in one's head for hours, excavating the various thematic elements underpinning character motivation, conflict and story arcs. All those juicy, gnarly, invisible threads and knots we movie viewers take for granted when we settle in with our gluten-free popcorn to watch a screenplay come to life.

Something I've learned, living with a screenwriter (aside from the fact that baking is therapy)?

Don't judge the script by the movie.

Because chances are the script was good.

Chances are the script was tight and wry and sharp. And moving. And funny. Chances are the script made you leak a well-earned tear. Or two.

Then came the notes.

From the director. From the actor. From the producer. And the producer's girlfriend. Her dentist.

So the script gets whittled. And weakened. And tweaked. Scenes are added to make a character more likeable (How 'bout we give him a dog- or a koi pond?). Then locales get switched (apparently producers believe New Mexican Pueblo humor translates without a glitch to Australia's Gold-Coast). The language once precise gets watered down with unimaginative phrases you've heard before (not every actor can improvise like Robert De Niro I am sorry to tell you).

Sometimes the collaborative magic of filmmaking works.

And sometimes it doesn't.

And baking ensues.

Lately?

We always have cake in the freezer.

Light and laced with cinnamon, a banana cake perfect with coffee.

Cinnamon streusel topped banana snacking cake.

Gluten-Free Banana Crumb Cake

This gently sweet coffee cake recipe has a soft crumb topping laced with cinnamon. For big banana flavor, use soft ripe bananas.
Ingredients:

1 cup almond or hazelnut flour
1/2 cup sorghum flour
1/4 cup white rice flour
1/4 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon xanthan gum
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 1/4 cups organic light brown sugar
3 large free-range organic eggs, beaten
1/3 cup organic coconut oil, melted
3 ripe bananas, mashed
1 tablespoon bourbon vanilla extract

Crumb topping:

1/4 cup organic light brown sugar
2 tablespoons chopped nuts (may omit)
2 tablespoons rice or almond flour
2 tablespoons coconut oil
1 teaspoon ground cinnamon

Instructions:

Preheat oven to 350ºF. Prepare a 10x12-inch baking pan by lining it with parchment.

Add the almond meal, gluten-free flours and starch, baking powder, baking soda, sea salt, xanthan gum, cinnamon, nutmeg and brown sugar to a large mixing bowl and whisk to combine.

Add the eggs, coconut oil, mashed bananas and vanilla. Beat for two minutes until the batter is smooth.

Pour the batter into the prepared baking pan.

Make your crumb topping. Sprinkle it over the cake batter. Pat down gently.

Bake in the center of the oven for 33 to 35 minutes until done. Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, firm to a light touch. 

Note: If for some reason (you may have a smaller, or hotter, oven) the crumb topping begins to brown too much, loosely tent the top with foil.
Cool the cake on a wire rack.

Wrap, bag, and freeze leftover slices for easy on-the-go treats.

Makes 18 square pieces.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Gluten-Free Goddess Banana Crumb Cake

Cake makes everything better.

Note-- I'm now using less brown rice and brown rice flour, and eating fewer rice cakes, etc. Here's why- there is elevated arsenic in rice.

Karina's Gluten-Free Apple Crisp

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The best gluten-free apple crisp I've made. In this lifetime anyway.

I've been pondering identity lately. As in, am I the I writing this as Gluten-Free Goddess--- or am I a word-free, less defined kind of I that isn't actually I at all, but merely a spark in the collective energy source that is the great Mystery? Or Universe. Or Divine. Or whatever conceptual nomenclature you prefer.

Am I my thinking mind- or am I more of an essence, what we call soul, a truth beyond the assumed collection of thought patterns, personality traits, and personal history framed by a set of beliefs and separation known as the ego?

I do know I am not my disease.

One of the reasons I chose not to use the word celiac in my blog title was for just this very reason. I do not define myself as a celiac. In an identity sense. Yes, it says so on my medical records somewhere (in full disclosure, I think it actually says "possible sprue, resolved by the patient going gluten-free" because I couldn't afford an endoscopy). But I do not identify with my disease. That would be identifying with my gastro-functional limitations.

Hello, my name is Karina. And I have screwed up villi.

But I am not my screwed up villi. Just as I am not my post-cataract artificial lens implants. Or my salt and pepper hair that bristles like a squirrel on my prone-to-migraines head. I am also not my post-menopausal body that has brilliantly succumbed to a force superior than lunges and squats.

In the end gravity wins, I am sorry to tell you.

The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions or my random monkey thoughts. Even my skills are a poor capture of who I really am. I do not identify with how many paintings I've painted or sold, or how many likes I receive on Instagram. I do not crave recognition as a mirror. The promise of fame and fortune remains less than compelling.

I instead wander the hours of my days seeking answers that lead to more questions. Not answers that close the book. As in, subscribing to a system that has it all "figured out".

As Anne Lamott says, certainty is the opposite of faith.

Certainty is finite.

The end of growth. It clips the wings of possibility- the bigger truth that exists beyond my small understanding. Closing the book on the question of Who am I, exactly? would be foolish. The Big Mystery is far greater and more full of awesome than I can ever attempt to imagine. And whatever micro-teeny part I play in this infinite universal system called Life, I intuitively know one aspect of it, thanks to five-plus decades of living. Whatever It is, It is fluid. Everything changes. Including time. The past, present and future. The Universe (it's expanding, you know, faster than they first calculated). My experiential perception of myself (also expanding). The I that does not exist, because the I is only ego. The nattering, unreliable voice in my head.

So if this I does not exist--- who is craving this apple crisp?

Perhaps the only sensible response is this.

Be one with the apple crisp.

Now that I can do.

Quinoa flakes are the secret ingredient in this apple crisp.

Karina's Gluten-Free Apple Crisp Recipe

Ever since I started using quinoa cereal flakes in crisp and crumble toppings I've been dreaming of making an apple crisp. In the past I've used a pancake mix, or a blend of gluten-free flours to make a sugary topping. But quinoa flakes kick it up to a new level of flavor (not to mention, add a whole grain goodness to the endeavor). The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

G-free apple crisp warm from the oven. It's also fabulous chilled.

Karina's Notes:

Quinoa flakes make this crisp and crumble topping light and delicate. If you cannot find quinoa cereal flakes (check your local market's hot cereal section) you can order them on-line. Yes, I suppose you could substitute rolled oats- but I find even gluten-free rolled oats rather tough to digest, and they make a heavier gluten-free apple crisp. Not nearly as lovely as using quinoa flakes.

I used brown rice flour and it was perfectly flavorful. You don't need starches- or xanthan gum- in this topping recipe. If you need to be rice free, I suggest sorghum flour.

To keep it completely starch free, omit the tapioca starch in the apple filling. I did, and it worked beautifully- though the juices would be thicker if you add the starch.

This fabulous recipe is gluten-free, dairy-free, corn-free, egg-free, soy-free, nut-free, and xanthan gum free. Holy tap dancing Goddess. That's a lot 'o free.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

Gluten-Free Chocolate Chip Cookies - New Recipe

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How do I say this? These new chocolate chip cookies are the best.

There are stirrings afoot here at Casa Allrich. Our gypsy boot heels are itching to wander yet again. Tugging at the threads of our daydreams. Stirring up old ghosts like some October trickster wind. Frayed old dreams folded neatly away and tucked quietly behind the stack of responsibility are getting aired out with a vengeance and enlivening discussions once again. That trip to the Cape got us thinking.

But before I speak too soon, there are chocolate chip cookies to ponder.

The subject of cookies is a favorite topic on Gluten-Free Goddess, and for good reason. I've written about cookies before- in posts too numerous to count.

So why are these different?

Why are these chocolate chip cookies blog worthy?

I will tell you darling.

Because they are golden and gently crisp on the outside, and soft and chewy within. Like the cookie you remember- that gorgeous, sweet caramel bite of homemade love. Warm from the oven these taste remarkable like the classic Toll House cookie recipe I baked a thousand times.

I credit the new flours and fat I used.

Gone is the brown rice flour. Gone is shortening. I've nixed the tapioca starch. And the result is a truly wonderful, soft dough that tastes closer to a real Toll House cookie than any other gluten-free chocolate chip cookies (though delicious!) I've baked.

So while we here at Casa Allrich discuss our future plans to ramble, bake up a batch of these- for your own road not taken.

Amy Bloom and cookies.

A gluten-free cookie you can offer guests with no apology.

Gluten-Free Chocolate Chip Cookies - A New Recipe

We've been baking gluten-free chocolate chip cookies for eleven years now. And we've tried all kinds of flours and various fats. These cookies have a soft, chewy center and a subtle golden brown sugar flavor. And they are dairy-free!

Ingredients:
1 cup sorghum flour
3/4 cup potato starch (not potato flour)
1/2 cup almond flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1 1/2 cups light brown sugar
3/4 cup expeller-pressed organic canola oil
2 large organic free-range eggs, beaten
1 tablespoon bourbon vanilla extract
Rounded 1/2 cup vegan dark chocolate chips

Optional:
1/2 cup chopped walnuts

Instructions:

In a large mixing bowl, whisk together the sorghum flour, potato starch, almond flour, xanthan gum, sea salt, baking soda, and brown sugar.

Add in the oil, eggs and vanilla extract.

Beat the dough for two minutes, until it is sticky and smooth.

Add in the dark chocolate chips; and stir by hand to combine. Add in walnuts, if desired.

Note: If it is hot and humid, cover and chill the dough for one hour.

Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

Form the dough into 28-30 balls. Place a dozen or so on the lined baking sheet and press down lightly- not too flat.

Bake for 14 minutes. The cookies will look golden- but still feel slightly soft to the touch. They crisp a bit as they cool.

Cool cookies on a wire rack.

Sensational warm from the oven.

Wrap cooled cookies by twos and freeze in freezer bags for future g-free treats. I place a small piece of parchment paper between cookies.

Warm thawed cookies briefly in a microwave for melty chocolate chips and a fresh-baked style soft center.

Makes 28 to 30 cookies.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Notes:

This particular gluten-free flour combo makes for a delightfully soft centered, chewy cookie. Not cakey. Not hard. Not brittle. Just right. I suspect that's because sorghum flour is softer than brown rice flour (which is a tad gritty). Potato starch also helps. It creates a softer baked good. Tapioca starch tends to be a little tougher.

The almond meal adds an oh-so-subtle texture and flavor to the dough. If you cannot use nut flours, I suggest trying millet flour. Or if you like buckwheat flour, you could try that. I'd stay away from rice flours in this recipe.

For the fat in this recipe, I experimented. Organic Canola oil baked up beautifully- with no greasy mouth feel.

For egg-free see my vegan chocolate chip cookie recipe- developed without eggs.

For health information on canola oil please see Mayo Clinic's canola oil article here.

Give Luck- St. Patrick's Day collection

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Happy LUCKY Day! Give luck this St Patricks Day! I love how this holiday is center around superstitions and luck.... so throw a party to bring luck into the rest of their year with our printable collection.

An inexpensive and extremely easy backdrop is hanging crepe paper streamers. Mix different greens and yellows to create a fun a playful backdrop. Accent with white platters and serving trays and your desserts and foods will standout and shine!

Make mini cupcake stands by stacking chocolate coins askew and place a mini cupcake on top for a fun, easy and taste pedestal!  


We decorated our cupcakes simply. Frost with green frosting and sprinkled mini yellow perils and green shamrocks sprinkles on top.





As we all know the drinks are a major part of St Patricks day so "cheers to luck" this St Patricks Day.


Another item in our collection are sucker toppers. For an unique centerpiece you can place suckers, rock candy suckers and curly ribbon streams in a vase full of candy.


Tent fold favor toppers. You can use these on baggies or I wanted to show you a new way to use favor toppers. Place them around a clear box to give a different favor. Our favor toppers have saying of Lucky, Wish, Shamrock Love and Happy LUCKY Day.

Salted Caramel Apple Cupcakes

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 All the flavors of a caramel apple in a moist, fluffy, generously frosted cupcake. I'll take 10 please! These cupcakes are fabulous to say the least. My husband said they were his favorite cupcakes ever, so I guess they must be pretty good =). I will admit coming up with cupcake recipes is no easy task. My first recipe attempt wasn't what I was looking for so I made a few alterations, such as reducing the sugar and butter slightly, omitting baking powder, and adding lemon juice to help imitate the slight tartness of a caramel apple (I may even add more next time). I also used coarsely grated apples the first time around and found I didn't like the texture. They seemed to make the cupcake too heavy as well so I went with the finer grate the second time around and it made a world of difference. 
If you like caramel apples this is definitely a recipe you're not going to want to let this Fall season go by without making. If you aren't a fan of salted caramel feel free to omit the sea salt. If you want to make them extra fancy you could add some vanilla bean seeds to the caramel sauce or the frosting. And for an added crunch you could sprinkle them with chopped pecans or walnuts. 
Be sure to be careful when making the caramel as you are working with boiling hot melted sugar here. Also really pay attention to its color while it boils as it will go through stages. Through the clear, the light golden, to golden orange, then amber and at last the dark amber. Be sure to allow it to become dark enough in color but also making sure it doesn't become too dark. It's color is key. If it is under cooked or over cooked the caramel wont be the right consistency and wont have the right flavor. When it's too dark it is burned and tastes bitter. When it's under cooked it will taste more like butter and sugar than caramel and it will be too runny. 
I absolutely love homemade caramel sauce. Once you make it at home you'll have a really hard time buying the stuff at the store (that's made from mostly corn syrup). The homemade caramel sauce is the crowning jewel of these cupcakes. Enjoy!




Salted Caramel Apple Cupcakes
Yields 2 dozen 

Ingredients:
2 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/3 cup salted butter, at room temperature
1 1/4 cups granulated sugar
1/2 cup applesauce, at room temperature
2 large eggs
2 tsp lemon juice
1 tsp vanilla extract
1 cup finely grated Granny Smith Apples (about 4 small apples, peel them first)
Caramel Frosting, recipe follows
1/2 tsp coarse sea salt, or to taste

Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt, set aside. In a large mixing bowl, using an electric hand mixer on medium speed, blend together butter, sugar and applesauce until well blended and fluffy, about 1 minute. Add in eggs one at a time mixing until combine after each addition. Blend in lemon juice and vanilla. With mixer on low speed, slowly add dry ingredients and mix just until combine. Fold in finely grated apples (as well as the juice of the grated apples). Divide batter among paper lined muffin cups filling each cup about 1/2 full. Bake cupcakes in preheated oven 17 - 19 minutes until golden brown and toothpick inserted into center of cupcake comes out clean. Allow to cool completely then frost with Caramel Frosting. Just before serving, drizzle cupcakes with leftover caramel sauce and sprinkle lightly with sea salt. Store cupcakes in an airtight container.

Fluffy Caramel Frosting

Ingredients:
1 cup salted butter, at room temperature
4 cups powdered sugar
3/4 cup Caramel Sauce, recipe follows (cooled completely)
1 tsp vanilla extract

Directions:
In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add powdered sugar and blend on low speed until mixture comes together. Add caramel sauce and vanilla and whip on medium-high speed until light and fluffy about 3 - 4 minutes.

Caramel Sauce

Ingredients:
1 cup granulated sugar
1/2 cup water
1/4 cup salted butter
2/3 cup heavy cream

Directions:
Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool completely.

Recipe Source: Cooking Classy

Halloween Jack-O'-Totum Craft and a Huge Halloween Roundup

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That's right people, I'm getting my craft on =). I don't craft much, I used to a lot more when I was younger. Secretly I want to be the next Martha Stewart so I wish I had more time to do it all =). I call this my Pumpkin Snowman, although the site I adapted it from calls it a "Halloween Jack-O'-Lantern Totem." Pumpkin Snowman is just easier to remember and easier to say. I just wanted to share because if you don't craft (or if you do) this is one of the easiest crafts you could possibly make. I'm talking paint, glue, ribbon over some faux pumpkins with a little bit of cutting. It was actually really fun to make and I love having him on my front porch to welcome visitors and soon all the Trick-or-Treaters. I made it last year and it's actually held up really well since it's made from the faux pumpkins. Happy Halloween!
Here is what you will need:2 white faux pumpkins1 orange faux pumpkin (make sure they pumpkins are all they close to the same size)1 spool of 3/8" ribbon (I used two kinds, velvet and the wavy)black acrylic paintwhite acrylic paintsmall craft paintbrushhot glue gun and plenty of glue stickspumpkin carving tool or sharp knife
Directions:1. Using the pumpkin carving tool, take one of the white pumpkins and cut a hole in the bottom making sure the hole is large enough for the stem of the orange pumpkin to fit through the hole. Repeat this step with the orange pumpkin making sure the hole on bottom of the orange pumpkin is large enough to fit the stem of the second white pumpkin.2. Paint eyes on pumpkins using black and white acrylic paint.3. Cut ribbon into random lengths to create mouths. Using the hot glue gun, glue ribbon to pumpkins below the eyes, curving the ribbon as desired.4. Using the hot glue, glue the bottom of the first white pumpkin to the top of the orange pumpkin. Then glue the bottom of the orange pumpkin to the top of the remaining white pumpkin (note: I found the pumpkin to be lightweight and since I wanted to keep it outdoors I added a few heavy rocks to the bottom white pumpkin to give it some weight so it wouldn't tip easily).
Craft adapted from: HGTV, they also have step by step photos if you'd like to view those
Now for the Halloween Roundup! It's a long roundup (I spend far to much time browsing Pinterest) Here's a few recipes and crafts I'd like to make this Halloween. Just follow the link listed below the pictures to see recipe or craft directions and original post. Note to anyone featured: if you would like your content removed please let me know and I will promptly remove it, thanks!
Chocolate Dipped Brownie Bites from Sally's Baking Addiction
Ghost Cupcakes from Yammie's Noshery
Halloween Sugar Cookies from Annie's Eats
Jack Skellington Cupcakes from Family Go
Reese's Pieces Polka Dot Cupcakes from Better Homes and Gardens
Spider Web Cookies and How To from Sweetopia
Candy Corn Oreo Truffles from My Baking Addiction
Mini Pumpkin Cheesecakes with Gingersnap Crust Life {Made} Simple
Homemade Oreos from Smells Like Home
Boo-tiful Halloween Cake from i am baker
Pumpkin Poptarts from Babble
Spiderweb No Bake Cheesecake from Epicurian Mom
Pumpkin Oreo Cheesecake Bars from Sweet Treats and More
Candy Corn Milk Shake from Mel's Kitchen Cafe
Ghost Cupcakes from Ladies Home and Journal
Pumpkin Cinnamon Rolls with Caramel Frosting from The Girl Who Ate Everything
Spider Web Chocolate Ganache Cake from Country Living
No Bake Butterfinger Cheesecake from Bakers Royale
Monster Cake from Makoodle
Oreo Stuffed Chocolate Chip Cookies from Spencer and Hilary
Halloween Cookie Suckers from How Does She?
1 Giant Reese's Pieces Peanut Butter Cookie Sally's Baking Addiction
Pumpkin Rice Krispie Treats from Food Family Finds
Pumpkin Blossoms from Inspired By Charm

Witch Cupcakes from Better Homes and Gardens via Urban Comfort

Owl Cupcakes from Riches to Rags by Dori (also includes link to tutorial)
Sweet and Salty Halloween Treats from The High Heeled Kitchen
Halloween Candy Bark from Pink Parsley

Jack-O-Lantern Waffles from Random Thoughts Of A Supermom
Pumpkin Cheesecake Ice Cream I Wash You Dry
Pumpkin Lollipops from Sweet Sugar Bell

Pumpkin Pancakes with Cinnamon Syrup from Love To Cook

3-D Pumpkin Cookies from Glorious Treats

Halloween Marshmallow Pops from Food Family Finds

Shocking Silhouettes from Martha Stewart

Black Lace Candle Holders from Family Chic

Hanging Treats Sign from Dittle Dattle

Gilded Pumpkins from Country Living
Trick-Or-Treat Totes from Dalhhart Lane
Pumpkin Balloons from Martha Stewart
Halloween Decoupage Jars from Taste of Home
Pumpkin Favor Pouches from Martha Stewart
Chevron Strip Pumpkins from Feeling Lovesome

Spider Web Frame from U-Create

Paper Mache Pumpkins from Martha Stewart

Black Cat o'lanterns from Sunset

Hanging Jack O Lanterns from Better Homes and Gardens

Pumpkin Snowman from Chic on a Shoestring

DIY Pumpkin Candle Holders from Thistle and Twig

Pumpkins with Pizazz from Southern Living

How To Make A Halloween Banner - Free Download from carina gardner

Bat Center Piece from Woman's Day

Candy Bar Craft Templates from Woman's Day

Witch Broom Favors from Martha Stewart

Candy Corn Wreath from Spearmint Baby
Wire Spider Webs from thedustyraven Via Etsy
Spooky Halloween Candle Wrappers Free Download from Mr. Printables
Juice Box Mummies from Simply Creative Insanity
Cupcake Liner Witch Hats from Half Baked
Halloween Silk FlowerWreath from Martha Stewart
DIY Cake/Cookie Stands from Sweet Sugar Belle
For the artist in all of you... Crayon Drip Pumpkin from The Swell Life
Because I think I'll be a cat this year (looks so easy)... Cat Make Up How To from Blissfully Domestic
....But wouldn't this be awesome! Make Up by M.A.C. posted by Sweeter than Sweets
HAPPY HALLOWEEN!!