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I'm Diana.

I like to create pretty things and sweet treats, collect vintage finds, & build a beautiful life.

You can read more about me here.

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Everything on this page is original content that was written and photographed by me. Anything that I use as inspiration or ideas will be linked in the posts, &I hope that you will do the same.

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Entries in Pumpkin (3)

Tuesday
Oct152013

Pumpkin Pie Dip Recipe

Let's talk about the easiest pumpkin crowd pleaser there is, pumpkin pie dip. I feel like this recipe has been around the block a few times, but then I take it to a party and people have never heard of it before. It's a super simple recipe that makes a pretty decent amount of fluffy dip and, though I wouldn't say it's healthy, using fat-free CoolWhip keeps the calories down.

Pumpkin Pie Dip

  • 3oz softened cream cheese
  • 1/4c confectionary sugar
  • 3/4c canned pumpkin
  • 1 8oz container of fat-free CoolWhip (it doesn't taste any different, honestly!)
  • 2tsp cinnamon
  • 1tsp nutmeg
  • 1/2tsp ground clove

In a mixer, cream together cream cheese and sugar until combined. Add in spices and pumpkin and mix until just combined. Using a spatula, fold in entire container of CoolWhip.

Cover and let the flavors meld together in the fridge for an hour. Serve chilled with ginger snaps or graham crackers. This dip can easily be made the day before and hang out in the fridge until go time.

This recipe can be found all over the place, but this is my adaptation to it. I tend to like a spicier, more-pumpkin flavor so this recipe reflects that. Adjust spices to your particular liking, but keep in mind that the flavors really do come together in that hour in the fridge.

Enjoy this dip with friends, but save a little for yourself to sneak as dessert.

 

Friday
Oct042013

Glitter Pumpkin DIY

If you've been on my blog before, you know that I love a simple DIY and these glitter-painted pumpkins are just that. These probably don't even warrant a tutorial, but they are a great way to spice up your growing pumpkin collection (you don't have a growing pumpkin collection? That's just me? Bummer...) or use for a table or mantle centerpiece. Here's what you'll need...

Pumpkins, Glitter Paint, and a Paint brush. See told you this was simple.

Use the paint brush to paint a thin coat of glitter paint over half of your pumpkin. Sit the pumpkin on the non-painted side and lean it on its steam until dry. You'll need 3-4 coats of paint, depending on how much bling you want your pumpkin to have.

Once you've let your last coat fully dry, repeat the painting with the other side of the pumpkin to get full glitter coverage. Let dry and that's it. Bam, glitter pumpkin.

As I said, I currently have a collection of pumpkins on our bookcase because I love all the different size, shapes, and colors that you can get pumpkins and gords in. Each year, I tend to buy a bunch of different ones to group places around our apartment and these gold glitter ones are perfect to mix and match with. 

Painting pumpkins might be an addiction that I just uncanned...I'm thinking chalkboard paint next. (!!!!!)

Wednesday
Nov282012

Recipe Card: Creamy Pumpkin Pie

As I said in my recent apple cranberry pie post, pumpkin pie is my ultimate favorite. Always has been and probably always will. This recipe has always been a hit for me, and though it still has that standard pumpkin pie taste, it offers something a little bit different.

Recently, Emma from ABM posted this same recipe from Paula Deen, but with a different twist. Love her ideas too!

Creamy Pumpkin Pie

Yields 1 deep pie, or 1 pie and 2 mini pies

1 refrigerated pie crust

1 8oz package of cream cheese

2c canned pumpkin 

1/2c sugar

1/2c brown sugar

1/4tsp salt

1 egg, plus 2 egg yolks

1c melted butter

1 tsp vanilla extract

1tsp cinnamon

1/2tsp pumpkin pie seasoning

 
1. Fit pie crust to pie dish and fold and crimp the edges. Even though I've done this a bunch, I always have to refer to a YouTube video. I can never remember year to year. Place in freezer for 30 mins to firm up.

2. Cover with aluminum foil and pie weights (I may have used coins, since I didn't have pie weights or dried beans, worked just great.) Bake for 10 mins, remove foil and bake another 10 mins.

3. In a large mixing bowl, whip cream cheese until fluffy. Add pumpkin, combine. Add sugars and salt, combine. Add eggs, half and half, and melted butter, combine. Lastly, add vanilla and spices, combine.

4. Pour filling into crust and bake for 50 mins, or until center is set. Cool to room temperature. Eat.

5. If you have extra filling and mini casserole dishes like I did, place a little crust in the bottem, prebake and fill with pumpkin pie filling. Slightly different consistency, but equally as delicious.

This was my contribution to our Thanksgiving dinner. Topped with some homemade whipped cream, it was rather fantastic.

(Please ignore that gash in my pie, messed it up coming out of the oven...)

Cheers! :)