Giggles And Glue Guns: PRETTY, CRAFTY, SPOOKY, BUSTY PUMPKINS
i know it’s a little late… but these are awesome. >.>
My jack-o-lantern for this year, the space core. It’s not as glorious as the Yogg-Saron pumpkin that my sister and I made last year, but thanks to this computer’s old HD dying horribly on us, we’ve lost the high-quality photos we had of that one.
It was just going to be a nonspecific core, but she took the circle I’d cut out for its oculus and painstakingly carved it into its current shape because she says she likes the space core the most.
Here are some lower-quality photos of last year’s pumpkin. My sister, (she’s the one in the photo who looks almost like me) watermarked these as we’d been meaning to submit the big versions of these photos to Blizzard for their Halloween contest this year…. except that we no longer have the big versions. Bleh.
Pumpkin and cream cheese in wonton wrappers with caramel dip
12 KRAFT Caramels
1 tsp. water
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 tsp. ground cinnamon, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup canned pumpkin
1 Tbsp. brown sugar
1 tsp. flour
1/4 tsp. orange zest
20 won ton wrappers
1 egg white, lightly beaten
2 cups oil
1 Tbsp. powdered sugar
Make It
MICROWAVE caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.
WHISK cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until well blended. Spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal.
HEAT oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool slightly or to room temperature. Sprinkle with powdered sugar. Serve with caramel sauce.
Tips: Since won ton wrappers quickly dry out, keep them covered with a damp clean kitchen towel until you are ready to use them.
Cook won tons as directed. Freeze up to 2 months. When ready to reheat, place frozen won tons on baking sheet. (No need to thaw first.) Bake at 350°F for 15 min. or until heated through.
Pumpkin Crème Brûlée
Yield: 4 servings
Total Time: 4 hours
Ingredients:
1 cup heavy cream
1/2 vanilla bean
2 egg yolks
1/4 cup light brown sugar, packed
1/2 cup canned pumpkin
1/4 cup turbinado or granulated sugarDirections:
Preheat oven to 300 degrees F. Bring a pot of…
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Just a heads up to my followers, i’m probably going to stop posting sometime in between the end of Halloween, and Thanksgiving — going to have my plate full with holiday stuff (SO MUCH CROCHETING :-| ) But if you have any pictures you’d like to submit, i’ll gladly toss them up there :-D
And once again, i’ll open the blog back up sometime around the beginning of September next year! <3
