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Three Skeletons for the Price of One! - Sony A7S II, Homemade Triple Pinhole
Here's how I made this triple pinhole: www.youtube.com/shorts/9Y0v7s6xxPE
A complete make-over to an old vintage wooden handmade jewelry box.
Hand-painted in my own original, spooky Halloween designs with the addition of two mixed media, fully-animated Halloween paperdolls. They pop up as the top lid opens and can be removed for play.
Treat yourself this fall with this easy DIY Halloween Pumpkin Bath Bomb Recipe. You’ll love the intoxicating scent of pumpkin spice from your favorite fragrance oil and the moisturizing shea butter, sesame oil and detoxifying sea salt. Plus, with a few tips you can make these perfect the very first try! Pumpkin Bath Bomb Recipe blogged here.
Haunted graveyard cake
To make the ghosts, heat oven to 110C/90C fan/gas ¼. Whip the egg white in a clean bowl until stiff peaks form. Whisk in the sugar a tbsp at a time and keep whisking for a couple of mins until the mixture is thick and resembles shaving foam. Gently spoon the mixture into a large freezer bag, then cut a 1.5cm hole in one of the corners. Cover a baking sheet with some baking parchment. Carefully squeeze a small circle of whipped egg white out of the bag, pulling upwards as you do to make a ghost shape. Repeat until the mixture is used up – you should get about 15 ghosts. Bake for 1½ hrs until crisp. Can be stored in an airtight container for up to 2 days.
Now make the cake. Heat oven to 180C/160C fan/gas 4. Tip the cocoa powder, self-raising flour and sugar into a large bowl, breaking up any clumps of sugar. Mix together the eggs, milk and oil in a measuring cup or bowl, then pour over the dry ingredients and stir everything together until smooth. Grease and line a deep baking dish (20 x 30 x 5cm) with baking parchment. Pour in the cake mixture and bake for 30 mins. Leave to cool, then turn out onto a serving plate. Alternatively, wrap well and store for up to 2 days.
Finish decorating the cake: heat cream in a saucepan until just boiling. Place the dark chocolate in a large bowl and pour over the hot cream. Stir until the chocolate melts. Use a clean brush to paint a layer of chocolate over 7 rich tea finger biscuits, then set aside to cool. Pour the rest of the chocolate mixture over the cake and smooth over with a knife. Whizz the chocolate cookies, or bash in a freezer bag with a rolling pin, until small crumbs form. Sprinkle over the top of the cake.
Place the white chocolate in a small bowl, set over a pan of simmering water. Leave for 5 mins or until melted, then spoon into a small freezer bag. Wait for 10 mins so the mixture is not too runny, then cut a tiny hole in one corner of the bag. Pipe out 2 small blobs onto each ghost, place a silver ball on each to make eyes, then pipe out suitable words and shapes on the gravestones. Leave for 30 mins to set, then push the biscuit gravestones into the cake and arrange the ghosts around. To get the ghosts to ‘fly’, push a thin wire (you can get these from a florist shop – remember to remove before eating) into the bottom of the ghost, then place in the cake, hiding the wire behind a gravestone.
Saw
Release Year: 2004
Two strangers awaken in a room with no recollection of how they got there or why, and soon discover they are pawns in a deadly game perpetrated by a notorious serial killer.
Ingredients
1/2 cup shortening
1/2 cup peanut butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg, beaten
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup white sugar for rolling
24 chocolate candy spheres with smooth chocolate filling (such as Lindt Lindor Truffles), refrigerated until cold
48 decorative candy eyeballs
1/2 cup prepared chocolate frosting
Directions
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with baking parchment.
Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.
Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls.
Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.
Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.
Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards.
Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.
Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.
Freaky Finger Red Velvet Cake
1.Heat oven to 180C/160C fan/gas 4. For the cake, grease 2 x 20cm sandwich tins and line the bases with baking parchment. Cream together the butter, sugar and vanilla, then add the eggs, one at a time, beating well after each egg, until fluffy and light. Beat in the colouring.
2.Mix the dry ingredients for the cake, and sift half onto the creamed mix. Fold
in with a spatula, followed by half of the thinned yogurt. Repeat, then spoon the smooth batter into the tins and level.
Bake for 25 mins or until risen and springy when pressed lightly in the centre. Cool for 10 mins, then turn out onto a wire rack and cool completely.
3.For the fingers, line a baking tray with parchment. Cut one end from each chocolate finger. Mix 50g icing sugar, the milk and a small blob of colouring to make a thick, red icing. The icing needs to be thick to stay put; add a little more sugar if you need to. Dip the severed biscuit ends into the icing, let the excess drip off, then paint a red fingernail on the other end, using a small paintbrush. Leave to dry on the parchment.
4.For the frosting, use an electric mixer to beat the butter well until very smooth, then beat in the cream cheese and the zest (if using) until even. Sift in the remaining icing sugar, then fold it into the cheese mixture using a spatula until smooth. Don’t overbeat. Chill until needed.
5.Sandwich and cover the top and sides
of the cake with the frosting – you will only need a thin layer on the sides of the cake to stick on the chocolate fingers. Stand the severed fingers around the cake in a neat collar, pressing them lightly into the frosting. You’ll have a few left over to put on the top. Keep the cake in the fridge but enjoy it at room temperature.
Ingredients
1
box Betty Crockerâ„¢ SuperMoistâ„¢ devil's food cake mix
1
cup water
1/2
cup vegetable oil
3
eggs
1 1/2
containers Betty Crockerâ„¢ Rich & Creamy chocolate frosting
Tray or cardboard (20x14 inches), covered with wrapping paper and plastic food wrap or foil
2
yellow Betty Crocker® Fruit Gushers® fruit snacks, from a 5.4-oz box or 1 large yellow gumdrop
1
small black gumdrop
Black shoestring licorice
Directions
1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round cake pans.
2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate or freeze cake 30 to 60 minutes or until firm.
3 Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake as shown in diagram; arrange pieces on serving tray. Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining frosting. Use yellow fruit snacks or gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.
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Design Guides: Hair-raising, High-style Halloween Decorating
Ingredients
2
boxes Betty Crockerâ„¢ SuperMoistâ„¢ devil's food or white cake mix
Water, vegetable oil and eggs or egg whites called for on cake mix box
2
containers (1 lb each) Betty Crockerâ„¢ Rich & Creamy vanilla frosting
Yellow and red food color
1
green flat-bottom ice-cream cone
Betty Crocker™ Fruit Roll-Ups® chewy fruit snack rolls (any flavor)
Directions
1 Heat oven to 325°F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake batter as directed on box. Pour into casserole.
2 Bake 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make, bake and cool remaining cake mix using same casserole or bowl.
3 With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.)
4 In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Spread a thin layer of frosting over entire cake to seal in crumbs. For easier handling, refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining orange frosting.
5 Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered.
Eyeball pasta
Halve the cherry tomatoes and use a small, sharp knife or a teaspoon to remove the seeds. Cut the mozzarella balls in half. Place one half inside each tomato, trimming the edges if necessary to fit it in. Either cut the smallest circles you can from a basil leaf or finely chop the leaves and scrunch into small circles. Place one at the centre of each mozzarella ball.
Boil the pasta. Meanwhile, heat through the tomato sauce. When the tagliatelle is cooked, drain and stir through the pesto and any remaining basil, chopped finely. Divide between 4-6 serving bowls. Spoon over some tomato sauce, then arrange the stuffed tomato eyeballs on top.
funny-face-cookies
Beat together the butter and sugar until pale and creamy, then beat in the yolk, vanilla and zest. Sift the flour and salt into the bowl, then stir in to make a soft dough. Split into two flat discs, then wrap in cling film and chill for 30 mins, or until firm but not rock hard. Meanwhile, heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment.
Flour the work surface, then roll the dough to 5mm thick. Stamp the dough with an 8cm round cutter, then re-rolling any trimmings. Using the same cutter, cut a crescent moon and a pointy oval shape from each circle. Pinch the corners of the oval and indent the top and bottom to make lips. For moustaches, shape the half moon, pressing a dent into the top of the curve, then tweak and pinch the ends to make a moustache.
Chill for 10 mins, or until firm, then poke cake pop sticks carefully into the dough. I find putting one hand on top of the dough as I insert the stick with the other prevents the stick from popping through the surface of the dough.
Bake for 12 mins, one tray at a time, until pale golden. Leave on the tray for 5 mins before lifting to a wire rack (use a palette knife rather than the sticks) and cooling completely. Make the icing by beating the egg white and the sugar until thick and smooth. Divide into four batches and colour them two shades of pink and two of brown. Spoon the darker icings into disposable piping bags and snip off the tips (or use a number 2 nozzle).
Pipe moustache and lip outlines onto the cookies. Dry for a few mins. Now loosen the paler icings with a few drops of water until runny. Spoon a little onto each cookie and let it flood to the outline, nudging it up to the edge if needed, using a cocktail stick or tip of a teaspoon. Dry for 10 mins, then pipe a darker mouth line onto the lips, and zig-zagged lines over the moustaches. Sprinkle with glitter if using, and leave to set.
Dead By Day Biscuts
To make the dough, tip the butter, flour and a good pinch of salt into a food processor. Blend until the mixture resembles breadcrumbs, and the butter is well mixed in. Add the icing sugar, egg yolk and 2 tsp cold water. Blend again until the mixture starts to clump together, add another 1 tsp water if the dough looks too dry, but try to avoid adding any more, as this will make the biscuits tough. Tip the crumbs out onto a work surface and squash everything together to make a ball of dough, you may have to knead it a few times for an even texture. Wrap in cling film, pat into a flat disk and chill for 30 mins.
Heat oven to 180C/160C fan/gas 4 and line 2 large baking sheets with baking parchment. If the dough is very firm, leave it at room temperature for 10 mins, or until softened a little. Dust your work surface with flour, then unwrap and roll out the dough to the thickness of a £1 coin. Stamp out as many skull shapes as you can, then squash the scraps of dough back together, reroll and stamp out a few more. Arrange the skull shapes over the trays, bake for 18-20 mins, until just golden, swapping the trays over halfway through if your oven cooks unevenly. Leave to cool on the trays for 10 mins, then transfer to wire racks to cool completely.
Whilst the biscuits cool, prepare the icing. In a large bowl, mix the royal icing sugar with enough water to make a thick icing. Divide the icing into as many bowls as the number of colours you’d like to use (you’ll need to colour 1 batch black for the mouth) then use the food colouring to colour each a vivid shade - a tiny drop of the food colouring paste goes a long way, so start with a little, then add more if you like. If the icing is too thick to pipe, add a drop more water. Transfer each colour to a separate disposable piping bag and secure the ends (clothes pegs do a good job of keeping the ends closed.)
Break off 50g of the sugarpaste and set the rest aside, wrapped in clingfilm (This will prevent it from drying out and cracking.) Use the red food colouring to dye the small lump of sugarpaste red, kneading until evenly coloured. To make the roses, take hazelnut-sized balls of the red sugarpaste, and press them into long slim oval shapes on the work surface (roughly 1cm x 4 cm, use a little icing sugar on the surface if it gets too sticky.) Roll up the sugarpaste from one end to create a rose. Whilst still on its side, cut off the bottom to give you a flat base. Continue with the rest of the red sugarpaste until you have about 20 roses (enough for 4 biscuits.)
Clean down the surface, and dust with a little extra icing sugar. Roll out the remaining sugarpaste to the thickness of a 50p piece, then cut out as many skull shapes as you have biscuits. Use a little of one of the coloured icings to stick the sugarpaste skulls to the biscuits.
Scrunch any sugarpaste scraps back together and dye the ball of sugarpaste black with the black food colouring, kneading until you have an even colour. Roll out the black sugarpaste and stamp out circles for the eyes (use a round cutter, or the end of a piping nozzle.) Stick the eyes and roses to the biscuits with a little of the coloured royal icing. Snip off the corner of all the piping bags to make a tiny opening and decorate the biscuits as you wish – flowers, hearts and dotty designs all look good. Leave the biscuits to dry for 1 hr before serving. The decorated biscuits will keep for 3 days in a sealed container.
Halloween treats & drinks
For the freaky fingers, place the first five ingredients and a pinch of salt in a food processor and whizz just until a ball of dough forms. Tear off a golfball-size piece of dough and use your hands to roll into finger-size cylinders – you should get about 20. Place on a baking sheet lined with baking parchment – a little apart as they will spread during baking. Use a knife to make a few cuts, close together, for the knuckles. Place an almond at the end of each finger and trim away excess pastry around the edge to neaten. Place in the fridge for 30 mins, heat oven to 180C/160F/Gas 4, then bake for 10-12 mins just until firm. Leave to cool a little, then paint the almond with food colouring, if you like. Makes 20.
For the brainballs, place the popping corn and vegetable oil in a large pan set over a medium heat. Stir the kernels around the pan to coat in the oil. When the kernels starts to pop, place a lid firmly on top and turn the heat down to low. Cook, shaking the pan often to stop the popcorn burning or sticking, until the corn has stopped popping, about 5 mins. Tip into a bowl, discarding any unopened kernels. Heat butter and marshmallows over a low heat until melted. Pour over popcorn and mix well until coated. Lightly rub oil over your hands and shape the popcorn into small balls. Set aside on a tray lined with baking parchment and leave to set. Makes 10.
For the bloodthirsty squash, fill up a kitchen glove with water, secure the end with a freezer clip or rubber band and place in the freezer overnight. When ready to serve, stir together 1 litre each lemonade and cranberry juice with the juice 3-4 limes. Pour into a punch bowl. Remove the hand from the freezer and use scissors to carefully take off the glove. Place in the punch bowl and serve. Serves 10.
SHOP MY REVERSIBLE TRAVEL CLOTHING LINE: livmorethelabel.com/ 31 Last Minute DIY Halloween Costume Ideas for you to enjoy! YOUTUBE FAM SNAPCHAT: LauraReidYT Check out all the girls in this GIANT collab! Carrie: youtu.be/ZxwmxQFlhyQ Brittany: youtu.be/F3AqjzsSA8c Anastasia – m.youtube.com/watch?v=LqAv1scji24 Lindsay – youtu.be/MzUSqr7cUSg Savannah – www.youtube.com/user/savannahandstuff Leah – youtu.be/HjgTAQ9mo1c Courtney – youtu.be/1PPvkXC7hSw Nichole – www.youtube.com/watch?v=seej1qSxLs8&feature=youtu.be Mikayla – …
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Design Guides: Hair-raising, High-style Halloween Decorating
Pumpkin Family
FOR PUMPKIN BABY:
2. Tie a length of ribbon into a bow; trim ends. Center twist tie on back of bow, attach using hot-glue gun and twist around pumpkin head stem to secure bow.
3. To make belt, thread a length of ribbon through small belt buckle, wrap around center of pumpkin body and attach in back using hot-glue gun.
4. Secure head to body using hot-glue gun.
FOR PUMPKIN MOM:
2. To make hair, gather raffia bunch and secure just below one end using twist tie. Wind yarn or ribbon around twist tie until covered; tie yarn into a small bow.
3. Apply dabs of hot glue to top of pumpkin head; gently press raffia down on glue, spreading raffia out evenly. (Raffia won’t go all the way around head.)
4. Select a length of ribbon long enough to run vertically down front of pumpkin body; attach buttons along ribbon using hot-glue gun. Layer ribbon with buttons on top of a wider ribbon; secure with hot-glue gun. Attach to body using hot-glue gun.
5. Secure head to body using hot-glue gun.
FOR PUMPKIN DAD:
2. For hat brim, cut a circle of felt 1½" larger in diameter than top of pumpkin head. Cut a 11" x 3" rectangle out of felt and cardboard. Curve cardboard into tube shape to create middle of hat; staple ends together. Wrap felt around cardboard tube and secure ends with hot glue. Place tube on felt and trace around it with chalk; cut out circle. Use hot-glue gun to attach circle to one end of tube. Center open end of tube on brim and attach with hot glue.
3. Wrap ribbon around base of hat (just above brim); secure in back at hat seam using hot-glue gun. Attach hat to top of pumpkin head with hot glue.
4. Cut placket and collar from a shirt. Place it over pumpkin body; pin collar in back and secure placket with hot-glue gun.
5. Secure head to body using hot-glue gun.
An easy Halloween wreath made by recycling old fabric scraps! You simply tie the scraps around the base for an easy, pleasing wreath.
DIY Halloween Wreath, more details:
www.thriftcore.com/2010/09/halloween-wreath-easy-and-thri...
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