Pumpkin Spice Playdough

Get ready to have some fall fun with this playful craft activity that's perfect for enjoying with children! It's super easy and great for all ages to join in on the creativity. While we went with orange playdough, don't be afraid to mix it up with a rainbow of colors to really make it your own!

INGREDIENTS

2 Cups of Flour (plus 1/2 cup on the side)

1/2 Cup Salt

2 Tbsp Cream of Tartar

1 tsp Pumpkin Spice

1 Tbsp Oil

1 Cup of Boiling Water

Food Coloring

INSTRUCTIONS

1. In a bowl, combine the 2 Cups of Flour, Salt, Cream of Tartar, and the Pumpkin Spice.

2. In another bowl, combine the Boiling Water, Oil, and Food Coloring.

3. Pour the liquid ingredients into the dry ingredients while continuously stirring. If the dough is too sticky, add in a little more flour until it's firm enough to mold with your hands without sticking to them.

4. Remove from the bowl and have fun!

We used some Thanksgiving cookie cutters to make different shapes and had a great time with this playdough. It smells AMAZING too!

Homemade Christmas Tree Garland

Embracing the Christmas spirit, I am determined to make this holiday season truly special. Despite the challenges and busyness of life, I am committed to creating lasting memories and spreading joy. Reflecting on past Christmases and the influence of my dad (Mr. Christmas himself), I am inspired to cherish every moment and make the most of this magical time of year.

One thing that makes me the happiest is creating through crafts. I love a good DIY project! This year I decided to make my own Christmas garland and I'm SO happy with how it turned out.

If you've been following me for some time now you know I love using dried oranges in my decor. They are a great, sustainable way to decorate for the holidays. I paired dried oranges with cinnamon sticks, bay leaves, and mini pine cones to create a Christmas Woodland garland. Here's how I did it.

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WOODLAND CHRISTMAS GARLAND

ITEMS NEEDED | Use my link above to purchase everything from Amazon

100 Mini Pine Cones

50 Bay Leaves

1 Bag of Oranges (about a dozen or so)

50 Cinnamon Sticks

Twine

Large Needle or Something Similar to make holes

INSTRUCTIONS

1. Dry out the oranges.

   1. Slice each orange into thin slices trying to make them as even as possible. This way they will dry our evenly.

   2. Line a large cookie sheet with parchment paper, then lay each orange slice in an even layer.

   3. Place in the oven at 200 degrees. Flip the slices every hour until they are dried through. You may need to remove some before the others if they are looking to be done before the rest. This will prevent them from burning.

   4. NOTE: This process takes a few hours. You may be tempted to turn up the heat a little.. do not do that. The slices will burn.

2. Gather Your Garland Items.

   1. I used a large tray to put all my items on. Bowls are a great option too.

   2. Pre-cut your twine into 5'-6' pieces. This will help when tying.

3. Using a large sewing needle or something similar, poke holes in the oranges. You can do this in the center or closer to the top. Poke holes in the bay leaves (you can also use the stem of the bay leaves, but not all of them will have one).

4. Assemble the Garland.

   1. The order of what you put on your garland is entirely up to you. I did a pattern throughout to keep it uniform.

   2. Put the string through an orange slice, fasten by tying a knot.

   3. Next, wrap the twine around a mini pine cone and tie a knot.

   4. Next, string a bay leaf through. You can tie a knot or leave it be since they are so fragile.

   5. Lastly, double wrap the twine around a cinnamon stick and tie a knot.

   6. Repeat all the steps until done.

Other items to consider using in your garland:

• Rosemary Sprigs

• Eucalyptus

• Christmas Tree Trimmings

• Unbuttered Popcorn

• Cranberries

Please let me know if you try this out! I'd love to hear!

Pumpkin & Squash Soup

This is the last recipe in my Pumpkin Soup Sunday series. It's been a lot of fun creating pumpkin soup recipes and if you're looking for some more delicious soups with pumpkin, be sure to check out the other recipes on my home page.

For this recipe, I decided to combine spaghetti squash and carrots with pumpkin to create a sweet and savory soup. If you want to skip roasting the vegetables, you can easily peel and chop them up into small pieces and simmer for 20-30 minutes in the pot, then immersion blend.

Let's get to it...

INGREDIENTS

1 Shallot, finely diced

2 Tbsp Olive Oil

I Sugar Pumpkin, gutted and split in half

1 SM-MD Spaghetti Squash, quartered and gutted

2 LG Carrots, peeled and chopped

I bulb of Garlic, loose ends trimmed off for roasting

1 Tbsp Salt

1 tsp Pepper

1 tsp Thyme

1 tsp Chili Powder

1/2 tsp Sage

6 Cups Vegetable Broth

1/4 Cup Heavy Whipping Cream

INSTRUCTIONS

1. Prepare the Pumpkin, Spaghetti Squash, Carrots, and Garlic Bulb for roasting. Place items on a baking sheet, skin-side down. Drizzle with Olive Oil, Salt & Pepper. Roast at 450 degrees for 20-30 minutes, or until everything is tender.

2. While the pumpkin and other items are roasting, begin to start the soup by heating 1 Tbsp of Olive Oil in a Dutch Oven. Add in the Shallots and sauté until tender. Next, stir in all the herbs & spices and then add in the Vegetable Broth. Bring to a boil.

3. By this time, the vegetables should be ready. Remove from the oven and let cool.

4. Using a dish towel or oven mitt to protect your hands from being burnt, scoop out all of the meat from the Pumpkin and Spaghetti Squash. Get as much as possible. Add in the Carrots and then squeeze the roasted Garlic from its shell. Stir everything in the Dutch Oven to combine. Remove from heat.

5. Using an immersion blender, food processor, or blender, puree everything until its smooth and silky. Stir in the Heavy Whipping Cream. Taste test to see if you need any more salt and pepper and adjust to your liking.

6. Serve and Enjoy!