I needed something to put candy corn in. But I didn't want to buy ANOTHER "something," (covered pumpkin canister), that I would have to pack up and store in 2 months.
Taped the brown stems, and sprayed them "24 Kt." metallic gold.
The mantle Topiaries needed just a little something extra. I was trying to keep this display VERY simple, just worked better in the scheme of the whole room. And the orange DT pumpkins just didn't mesh well either. (But don't despair, found a place for them in the Dining Room! "smiles" ) The GOLD pumpkins are just the perfect touch!
"Would You Like Chocolate With That?"
Lisa, at "Stop and Smell the Chocolates", writes a post each Friday featuring Chocolate recipes, and provides a linky, for anyone who would like to share one! She has a delicious Chocolate Almond Pie listed today! My contribution is below..... Go over and visit, for more delightful chocolate recipes!Rocky Road Halloween Treats
1 (12 oz.) pkg. semi-sweet chocolate chips 1 (14 oz.) can sweetened condensed milk 2 tbsp. butter 2 cup dry roasted peanuts (Allergic to peanuts? Use pretzels pieces, rice crispies, etc.)1 (10 1/2 oz.) pkg. white miniature marshmallows Assorted soft Halloween candy pieces; e.g. as candy corn, M&M's, gummy bats, rats, etc. Wax paper OR Halloween Decorated Paper Cup Cake/Candy Cups 13" x 9" Pan
How to Make:
In top of double boiler melt: Chocolate, Condensed Milk & Butter.Remove from heat. In a large bowl, combine: Nuts & Marshmallows. Mix in the Chocolate mixture.Line a 13x9 inch pan with the waxed paper.Pour the entire mixture in & press it down. OR scoop into cups.Top it with candy pieces. Chill until firm and cut into squares.Store at room temperature.