Black Unicorn Pumpkin

We have finally arrived at Day 13 of the 13 Days of  Handmade Halloween and I'm so excited to be the one to close out our series with a DIY on how to make a Black Unicorn Pumpkin.

So, the story behind this idea was spontaneously inspired by my sweet friend, Cindy's Black Unicorn planner sticker designs that she sells in her Etsy shop, The Queen Pea!  I was looking for a white pumpkin for this project and couldn't find the right style or size.   There were bunches of black pumpkins available so, I figured...hey...I'll take a cue from Cindy and make a black unicorn! 

Also, my daughter loves unicorns right now and I know they're super trendy so, I figured, why not?  So, she and I worked on making her very own 'Uni-Pumpkin'.

Here's the how-to....

Supplies:

Craft Pumpkin (Black)
Adhesive Glittered Craft Foam 

Faux Flowers
Yarn
Yarn pompoms, various sizes
Puff Paint
Hot Glue

To create the unicorn pumpkin, first, cut out two sets of triangles in two sizes for the ears out of foam and glue them together and set aside.   Take about a 4" square of glittered foam and cut a curved end from the bottom of the square from one corner to the opposite corner, creating a curved triangle.  Shape the foam into a cone and twist to create a horn.  Set aside.

Next, create a loop 12"-15" of yarn by winding the yarn around a wide piece of cardboard.  You can also use your arm bent at the elbow.   Once you have the yarn looped as many times as you'd like (around 30-50 loops) you can tie it off at one end about 1/3 of the way from the top of one end of the yarn loop.  Then, cut each looped end in half.  This will be the mane.  Attach the mane with hot glue, leaving the 'stem' of the pumpkin exposed. 

Next, add the horn to the stem area and ears attach the ears  to the top of the pumpkin.  After that, hot glue yarn pompoms in various sizes in front of the horn and for a final touch,  a few faux flowers to the unicorn.

Then, using puff paint and draw on the eyes and mouth. 

This unicorn pumpkin is my fave thing made this far for Halloween since it is all my sweet girl's handmade creation.....and she just loves it

Thank you all so much for following along with this year's 13 Days of Handmade Halloween.  If you have not checked out all our projects, be sure to visit the link up at the end of this post.  Also...if you've made any of these projects, make sure you tag me @cwbdparties or use #13DOHH2017 on social media if you share your photos so we can give you some love!

A HUGE thank you to all of this year's makers, as well.  You all CAME THROUGH and knocked your projects out of the park, making this year's crafts one of the most spooktacular yet!  Love you, ladies bunches!

REMEMBER - you still have time to enter our giveaway for chance to win Halloween treats and decor from Oriental Trading Company !  You could win a $75 Gift Card just by following along with our series and makers for the #13DOHH2017.  Oriental Trading Company is my go to online store for all my Halloween party goodies so, be sure to enter below! 

This giveaway closes tonight, Wednesday, Oct. 18th at midnight.  The winner will be announced on Thursday, October 19th 3pm EST.  So be sure to check my Facebook, Twitter or Instagram to find out if you've won :)

You can enter the giveaway by following our makers here:

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Also, check out our Linky Party to see all the wonderful ideas being shared by our 13 Days of Handmade Halloween Makers!

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Eyeball Dessert Table Crafts - 13 Days of Handmade Halloween 2016: Day 14

Yes folks.....you read it right.....DAY 14 of the 13 Days of Handmade Halloween!!!  I know it's technically past 13 days....but who cares???  I had more awesome bloggers with fun ideas to share, so, we're going to continue the party a bit longer!  Today, the lovely Mrs. Sandra Garth of Sweet Sensations is sharing a few eyeball dessert table craft ideas!

These are some of the cutest ideas EYE have seen!!!  Thanks for sharing these fun EYE-deas!...

This project is part of our 13 Days of Handmade Halloween series.  Don't forget to follow along with the series on social media - just make sure to use the hashtag #13DOHH2016 to see all the other great projects from our Handmade Makers and share your projects too - we'd love to see what you create!  There will be a prize for my favorite Halloween creation!

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Keep up with what our host of makers are sharing this year!

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Pumpkin Cheesecake Fat Bombs

It's FALL YA'LL and you know what that means....'tis the season for Pumpkin ERRRTHANG!  Today, I'm sharing a delicious recipe for Halloween/Pumpkin Cheesecake FAT BOMBS for The Cupcake Diaries '30 Days of Halloween' series.

Don't let the name fool you, fat bombs are a tasty option for anyone following a LCHF or Keto-adapted diet.  They're packed with healthy fats and delicious flavors.  If you haven't had one before, you're going to enjoy making - and eating these.  You may remember I mentioned my new way of eating earlier this year (which has REALLY paid off in a major ways....more on that in another post).....A few weeks ago when I signed my crazy self up to participate in the series and share a Halloween recipe....I didn't take into account that Halloween = Sugary treats.  Welp.... in short, I have kicked sugar to the curb (sorta - yet another story for another post) so, after I realized what I'd done, I was sort of kicking myself.  How can I, who no longer indulges in sugary snacks,  share a sweet Halloween recipe?  Well, I soon had a moment of clarity and it suddenly occurred to me; I can easily share a sweet treat with ya'll....and it can be healthy!

Funny thing....growing up I NEVER liked pumpkin anything, in fact, Pumpkin anything wasn't really a 'thing' back then.....unless it was Pumpkin Pie, Pumpkin Bread....oh, wait - I did love me some PUMPKIN SEEDS and PUMPKIN PICKING  -  but that was probably my limit.  Honestly, I was (and kinda still am) a sweet potato girl.  However, these days, with all things pumpkin popping up errrrwhere, I have come to adopt a love for all the pumpkin things.....so, this is how we arrived at Pumpkin Cheesecake Fat Bombs

I created this treat based on a few Fat Bomb recipes I've seen around the web and adapted the filling from a Spiced Pumpkin Cheesecake I've made before.....follow along.....

To start, melt 85% Dark Chocolate with Coconut Spread (you can also use coconut butter).  I personally LOVE the chocolate brand, Moser Roth that can be purchased at Aldi.  It has a great snap when you bite into it and the flavor lingers on your palette!  Once the mixture is melted over a double boiler, you can drizzle about a tablespoon of it into teeny mini muffin cups and refrigerate for about 10 minutes!

This filling is super simple to make.  The mixture is pretty much a one-bowl deal.  Melted grass-fed butter (I like Kerry Gold), coconut oil and cream cheese  start things off and then mix in pumpkin puree, pumpkin spice mix, sweetener, vanilla, and pecans. You can use canned puree or make your own.  Also, if you don't want to use a low carb sweetener, add sugar or honey....I'm not a sugar Nazi....not trying to steal anyone's joy....I'd say about 2-4 tbsp of  either - to taste - should suffice.  I recommend adding the sugar or honey in with the melted butter before adding the puree and other ingredients.

For some weird reason, there wasn't ANY Pumpkin Spice Mix on the supermarket shelves when I was shopping for this recipe.  It could be that I wrote this post a few weeks before it was officially 'Pumpkin Spice Season' and the stores simply didn't have any.  So, I shopped my pantry instead.  I blended my own spice mix by adding fresh ground nutmeg, cloves and allspice to 1 tbsp each of ginger and 2 tbsp of Cinnamon with a pinch of salt.  I had to bust out my trusty muddler to grind up everything, but you can always use a spice grinder if you have one on hand.....I didn't.....and it worked out fine.

If you're allergic, I'm sure I don't have to convince you that you don't need to add the pecans.....but if you aren't and you love them....have at it!

Once all the ingredients are mixed just put a heaping spoonful of mixture into the refrigerated cups. They should stay cool as the chocolate ones tend to melt.   If you prefer to not make these with the chocolate cups, you can add the mix to snack cups.  Be sure to refrigerate these again for at least 30 minutes prior to serving.  They can stay refrigerated for up to 24 hours. If not serving right away or for a few days, it's a good idea to place them in an airtight container and freeze them.  These keto-friendly fat bombs are a delightful treat and can be enjoyed a little at a time if kept frozen.

Print Recipe for Pumpkin Cheesecake Fat Bombs



 

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Thanks to Alli of the Cupcake Diaries for inviting me to join in on this fun this year.  You can view more delicious recipes and get printables from the 30 of Days Halloween series.  Be sure to follow along and use the hashtag #30DaysofHalloween.

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