15 days until Christmas! For those procrastinators out there, I’ve got another gift guide for the crafty peeps in your life. (Did you see my color lover gift guide?) These suggestions all make great presents for the friend/family member/significant other who likes to DIY everything under the sun.
Before I switched to biodegradable twine, I used this multicolored yarn to tie my cupcake soap bags. I had a pile of it leftover so I started with it to make my pom pom ornaments. Here’s how you make them:
1. Wrap yarn around your fingers a few times. The number of times you wrap it (and around how many fingers) will depend on how large you want your ornaments to be. I wanted a small one, so I wrapped the yarn around about 20 times just two fingers. The more times you wrap it, the tighter your pom pom will be. When you are satisfied, cut the tail.
2. Carefully slide the looped yarn off your fingers and tie with a spare piece of yarn. This will end up being your ornament string, so make sure it’s twice as long as you’d like it to hang, plus a little extra room to tie it.
3. Cut the loops you made from tying the yarn in step two. You will end up with an uneven, spiky pom pom. We’ll fix that soon!
4. Tie the two tail ends of yarn together to form your ornament string. Cut any excess yarn from it.
5. Trim the “spikes” on your pom pom to make it a more even, rounded shape. I left this one a little spiky, but this one is a bit more rounded and fuller:
Then I switched up the yarn and made a larger, solid mint-colored one, too:
Do you make your own ornaments! I’d love more ideas! I will be making more of these and a few salt dough ornaments this weekend.
I know, I know. Thanksgiving just happened, and now we’ve only got 22 days until Christmas! I thought I’d help out a little bit this year with a few gift guides. This one is for the color lovers on your list. (And yes, more than a few of these are on my own wish list!)
Just in time for Thanksgiving! Suzi devised this delicious recipe for Pumpkin Pie cupcakes, inspired by my Pumpkin Pie cupcake soaps (and pumpkin pie itself, of course). I’m not usually a pumpkin pie fan, but these are so, so good. They’re a little bit dense and much more moist than your average cupcake. The frosting is simply homemade whipped cream with a little bit of cinnamon sugar on top. Yum!
My Pumpkin Pie cupcake soap!
Pumpkin Pie Cupcakes with Whipped Cream Frosting — makes about 14 cupcakes.
1 15 oz can of pumpkin puree
½ cup sugar
¼ cup brown sugar
2 large eggs
¾ cup evaporated milk
1 tsp vanilla extract
⅔ cup flour
1 ½ tsp pumpkin pie spice
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp salt
¼ tsp baking powder
¼ tsp baking soda
We also highly suggest using silicone cupcake liners for these cupcakes. Because they are very moist, they will stick to paper or tin liners.
1 pint heavy whipping cream
2 tbs sugar (or more, to taste)
cinnamon mixed with sugar, to sprinkle
Preheat oven to 350° and line your cupcake tin with silicone cupcake liners.
Mix pumpkin puree, sugars, eggs, evaporated milk, and vanilla.
Add the flour, spices, salt, baking powder, and baking soda to the pumpkin mixture and mix well.
Spoon mixture into silicone cupcake liners, filling them up about 2/3 of the way.
Bake for approximately 20 minutes.
Remove from oven and let cool for 20 minutes.
Remove cupcakes from the silicone liners and place on a pan. Let chill in the refrigerator for 30 minutes.
Whip heavy whipping cream and sugar together in a stand mixer (or by hand) until thick and fluffy, just like whipped cream from a can.
When the cupcakes are ready to eat, spoon the whipped cream onto the cupcakes.
Sprinkle cinnamon sugar on top.
We quickly ate these at my friend Dave’s on Sunday, and I will be making them again for Thursday. I hope you have a wonderful Thanksgiving!