Candy Spelling's Blog, page 6

My Holiday Gift Wrap Timelapse Video

Since I got such a great response to my last gift wrap timelapse I decided to do a special holiday edition. This one is extra festive with gold wrapping and a special Christmas bow.  Hope you enjoy!

Happy Holidays!

Xoxo, 

Candy

 

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Tips for Dressing Your Pet

Introducing your pet to the wonderful world of fashion is pawsitively adorable! If your furry friend is willing to cooperate. Here are few  things to consider even if its just to be practical and keep your pup warm in the cold weather!

Size and Fit: It can be a bit tricky since you there are only a few size options

Candy’s DIY Christmas Bow

Everybody loves opening up presents, especially during the holidays! Taking the time to craft your very own bow to top a gift is a thoughtful touch that won’t go unnoticed. A bow this big can be used on top of a package, or you could add it to a wreath or your Christmas tree. You can match your wrapping paper or home decor perfectly if you craft your own bow. Enjoy this time lapse of me crafting the perfect holiday bow!

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Christmas Desserts

Baking season is in full force with Christmas right around the corner! I love baking for my friends and loved ones around the holidays. There is nothing like getting in the kitchen and baking to really get you in the Christmas spirit. Here are some dessert recipes to try this holiday season!

Dark Chocolate Tart with Sea Salt

Recipe Via Cup of Jo

What You’ll Need:

1 cup flour
3 tbsp dark cocoa powder
1/4 cup powdered sugar
1/2 cup (1 stick) chilled butter, chopped into cubes
1-2 tbsp ice water
Light cooking oil spray
1 2/3 cups dark chocolate, chopped into small chunks
1 2/3 cups cream
3 1/2 tbsp whiskey
Sea salt for sprinkling

Let’s Make a Dark Chocolate Tart!

Combine flour, cocoa, sugar and butter in a food processor. Whiz to form “breadcrumbs.”
Add water and pulse until mixture starts to form clumps. Tip out onto a countertop and squash together, patting it into a mound.
Refrigerate for 15 minutes then roll out between two sheets of baking paper into a circle a few centimeters larger than a 10-inch tart pan.
Spray tin with light cooking oil and gently remove top layer of baking paper and invert pastry into it.
Press in and trim edges.
Refrigerate for 15 minutes while the oven preheats to 375F. Line the pastry with baking paper and place baking beans, rice or weights on top. (It will look similar to this.)
Cook 12 minutes.
Remove weights and paper and cook a further 10-12 minutes until lightly crisp.
Cool in the tin.
Heat cream in a pot until simmering (not boiling), remove from heat and add chocolate.
Sit for a few minutes then whisk until smooth. If necessary, return to a very gentle heat for a minute to complete the melting.
Stir in whiskey and leave to cool for 15 minutes before pouring into pastry shell.
Let the tart cool at room temperature overnight, but it can be made on the same day and refrigerated.
Remove from the fridge half an hour before serving and sprinkle with a little sea salt and serve as is or with some softly whipped cream.

Chocolate Reindeer Marshmallow Pops

Recipe Via Just A Taste

What You’ll Need:

2 cups of chocolate chips
12 Marshmallows
24 small pretzels
24 candy eyes
12 cinnamon red hot candies

Let’s Make Reindeer Pops!

Add 1 ½ cups of the chocolate chips to a microwave-safe bowl.
Microwave them in 30 second intervals, stirring between each interval, until they’re melted.
Line a baking sheet with parchment paper or wax paper.
Skewer a marshmallow on each lollipop stick then dip it into the melted chocolate so it’s thoroughly covered.
Shake off any excess then place each marshmallow pop on the baking sheet.
Once the chocolate has hardened, melt the remaining ½ cup of chocolate chips and transfer it to a pastry bag or sealable plastic bag.
Pipe chocolate onto the back of each marshmallow then attach two pretzels to form the antlers.
Next, pipe two chocolate dots and attach the candy eyes, followed by piping a final chocolate dot in the center and attaching the cinnamon red hot nose.
Repeat the decorating process with the remaining marshmallows.
Allow the pops to sit until fully hardened then serve.

Lucinda’s Molasses Drops

Recipe Via Martha Stewart

What You’ll Need:

1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon coarse salt
½ teaspoon ground ginger
⅛ teaspoon ground cloves
½ cup paked light-brown sugar
2 ounces unsalted butter melted
¼ cup unsulfured molasses
¼ cup whole milk
1 large egg, lightly beaten
¼ cup finely chopped orange peel
Sanding sugar, for rolling

Let’s Make Lucinda’s Molasses Drops!

Preheat oven to 375 degrees.
Whisk together flour, baking soda, cinnamon, salt, ginger, and cloves.
Whisk in brown sugar.
Stir in melted butter, molasses, milk, and egg.
Fold in candied orange peel.
Roll 1 tablespoon or 1/2 teaspoon dough into a ball.
Roll in sanding sugar, and transfer to parchment-lined baking sheets.
Repeat with remaining dough.
Chill in refrigerator for 5 minutes.
Flatten each ball with the bottom of a glass.
Bake for 12 minutes.
Transfer cookies to wire racks, and let cool.

Old Fashioned Chocolate Chip Cookies

Recipe Via Mon Petit Four

What You’ll Need:

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
6 tbsp granulated sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups semisweet chocolate chips

Let’s Make Old Fashioned Chocolate Chip Cookies!

Preheat the oven to 350°F. Line a baking sheet with a sheet of parchment paper.
In a large bowl, beat the butter, brown sugar, and granulated sugar together. Add the egg and vanilla extract; mix to combine.
In a separate bowl, mix the flour, baking soda, and salt together. Add the dry ingredients to the wet ingredients, and stir to combine. Stir in the chocolate chips.
Scoop balls (however small or big you prefer) of cookie dough onto your cookie sheet. Chill the cookies for 10 minutes before baking.
Bake the cookies for 10 to 15 minutes, until the cookies are golden along the edges and slightly on the top.

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DIY Holiday Wreath

The scents of Christmas have arrived; cinnamon, peppermint, & evergreen are circulating in the air and they are making me so excited for the holidays! I love crafting and getting in the holiday spirit with my family. One simple Christmas craft to make during the holidays is a wreath for your door! Not only do you get to enjoy the irresistible scent of Christmas every time you walk into your home, you’ll save a little money by making it yourself & you can use that money to spoil your loved ones with gifts! Win, Win! Happy wreath making!

 

Instructions Via Sweet Paul Mag

What You’ll Need:

Staw or Metal wreath form
Scissors
Wire cutters
Thin green florist’s wire
Greens (Evergreen, Boxwood or Eucalyptus will do)
Red Pepperberries

Let’s Make Holiday Wreaths!

Begin by securing the wire around the straw or metal wreath form.
Make small bouquets of greenery and red berries. Small neat bouquets will produce a tight organized wreath, while large and loose bouquets will produce a more organic looking wreath.
Start by securing one bouquet to the wreath by twisting the wire around the wreath tightly 3 times.
Point one bouquet towards the center of the wreath and one towards the outside, so you’ll cover the entire area of the wreath.
Continue securing bouquets around the wreath.
Make the bouquets the same size & avoid the urge of making the bouquets larger to go faster.
Once you reach where you began the wreath, lift up the first leaves and place another bouquet and secure with the florist wire.
To hang the wreath, simply make a loop on the back with the wire and use it to hand on nail or with a ribbon.

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Candy’s Stocking Stuffers

Holiday shopping is in full force! Everyone is heading out to malls & shopping centers to make sure they get the perfect gift for their loved ones. Sometimes the hardest gifts to find are stocking stuffers. It’s fun to have a mix of practical and kitschy gifts in your stockings. I’ve compiled a little stocking stuffers guide for you to use as a holiday cheat sheet! Happy shopping & Merry Christmas!

Sugarfina Ugly Sweater 3pc Bento Box  $26: I know that I have a sweet tooth during the holidays. The packaging on these are too cute to pass up!
Fresh Sugar Tinted Lip Treatment in Cherry  $24: This lip tint is so easy to apply and actually leaves your lips nourished and hydrated!
Paris Street Style: A Guide To Effortless Chic by Isabelle Thomas $17: Everyone needs a little Parisian style in their world! These chic tips will always be in style.
Kate Spade Darling Compact Mirror  $30: These lovely gold and enamel mirrors have sweet sayings that make a makeup moment even prettier.
Flight 001 Red Eye Kit  $20: Everything you might need for a bit of rest at 40,000 feet.
Glory Haus Ceramic Reindeer Mug $15: A big mug for our coffee habit is always a good idea!
 $22.50: Pretty and practical wallet is the perfect gift for everyone on your list.
JCrew Mixed Holiday Trouser Socks $52: These socks put a little holiday magic into getting dressed.        

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Madison’s Central Park Photoshoot

Madison and I have long adored the Instagram’s of @LittleFreddieTinkles and @PoochOfNYC created by Allan Monteron & Francis Bott. Their photos put a smile on my face and their captions always have me in stitches. Agador and Freddie are brother pups who love to play dress up. Madison wanted to join in on the fun so we scheduled a little fall photoshoot for the pups! I’m so excited to share the images from the Central Park shoot. Enjoy!

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Candy’s Favorite Macy’s Thanksgiving Day Parade Floats

This year marks the 90th Macy’s Thanksgiving Day Parade in the Big Apple. I love to have the parade on every Thanksgiving while I’m preparing my home for guests. Every year more than 50 million people tune in to see the floats passing through the streets of Manhattan. Here’s a slideshow of some of my favorites floats from the Macy’s Thanksgiving Day Parade:

In 1927, Felix the Cat became the first giant balloon featured at the Macy’s Day Parade.

Mickey Mouse in 1934 and 2009

Superman in the 1950’s

Dacshund float in the 1950’s

Bullwinkle in 1961 Macy’s Elf in the late 1940s.

Pink Panther (Suddenly this is stuck in my head: Pink Panther Theme)

 

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Blast from the Past: Thanksgiving Edition

Any parent knows that when the holidays come around, it’s time to roll up our sleeves and get working on our children’s pageant or play costumes. Thanksgiving is one of my favorite holidays and I’m always reminded of Randy’s school play for the holiday. Our young kids dressed as pilgrims & Indians coming together in a peaceful meal on stage was always a treat. They learned about our nation’s history and put their creativity to work. I’d never miss these plays for the world. Take a look at some of my favorite photos from one of Randy’s Thanksgiving school plays. 

Making a peace offering (like he still does!).
A classic school play set up!

My little pilgrim on the far right.

 

 

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Updated Thanksgiving Dishes

Every family has their own holiday traditions. Whether it’s a movie you watch every year or a game you play after the big meal, holiday traditions create an incredibly special bond between family members. The menu for you holiday meal might have a couple anchors like a perfectly roasted turkey or Grandma’s famous green bean casserole.  It’s always fun to update the classics. Here are a few updated classic Thanksgiving recipes to introduce to your family this holiday season.

Honey Roasted Butternut Squash with Cranberries and Feta

Recipe via Peas and Crayons

What You’ll Need:

1 Large butternut squash, peeled + chopped
Drizzle of olive oil [approx 1-2 TBSP]
Salt, pepper, and garlic powder, to taste
2 Cups fresh cranberries
2-3 TBSP honey [or extra, to taste]
1/4 Cup finely crumbled feta
Ground cinnamon, to taste (Optional)
Fresh or dried parsley, to garnish (Optional)

Let’s Make Honey Roasted Butternut Squash with Cranberries and Feta!

Pre-heat oven to 400 degrees F.
Lightly drizzle or spritz a baking sheet with olive oil.
Add cubed squash to the sheet along with another drizzle of olive oil.
Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
Roast at 400 F for 25 minutes on the center rack.
At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
Remove from oven and add a sprinkle of cinnamon [approx 1/8-1/4 tsp depending on preference] along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
Garnish with parsley for a burst of color and dig in while it’s hot!

Cranberry Citrus Chutney

Recipe via Bell’ Alimento

What You’ll Need:

12 Ounces fresh cranberries
1 1/2 Cups granulated sugar
1/2 Cup red wine
1 Orange, zested and quartered
1 Vanilla bean, split and seeds scraped
Salt/pepper

Let’s Make Cranberry Citrus Chutney!

Into a heavy bottom sauce pan add: cranberries, sugar, wine, orange zest, vanilla bean and seeds.
Season with salt and pepper.
Add 2 orange quarters.
Cook over medium-low heat until cranberries begin to soften and lose their shape and sugar has dissolved. Approximately 5 minutes.
Remove from heat and allow to cool before serving.
Garnish with additional orange zest if desired.

Mini Pumpkins Stuffed with Pecan Wild Rice

Recipe via Crate and Barrel

What You’ll Need:

1 1/4 Cups uncooked wild rice


2 1/2 Cups low-sodium chicken broth
6-8 Mini pumpkins
2 Tablespoons olive oil
2 Small Honeycrisp apples, chopped
2 Tablespoons fresh thyme, chopped
1 Cup raw pecans, chopped
1 Cup dried cranberries
Salt + pepper, to taste
1/3 Cup grated Parmesan cheese

Let’s Make Mini Pumpkins Stuffed with Pecan Wild Rice!

In a large sauce pot, bring the chicken broth to a boil, add the wild rice. Cover and cook over low heat for 35-45 minutes or until the broth is gone and the rice is fluffy.
Preheat the oven to 400 degrees F.
Slice the tops of your mini pumpkins and scoop out the seeds (reserve the seeds for roasting and then use to top the dish if desired). Place the pumpkins on a baking sheet and rub each with a little olive oil, salt + pepper. Roast for 15 to 20 minutes or until the pumpkins are just tender.
Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Add the apples, thyme and pecans and cook 5 minutes. Remove from the heat and add the wild rice (there should be around 3 cups of wild rice). Stir in the cranberries and parmesan cheese.
Arrange the pumpkins in a large baking dish and stuff each pumpkin with the wild rice mixture.
Place in the oven and bake for 10 to 20 minutes or until the pumpkins are soft and the wild rice has heated through.

Pumpkin Fritters

Recipe via Simply Delicious

What You’ll Need:

For the fritters

1 Cup pumpkin, cooked and pureed
1 Cup flour
2 Teaspoon baking powder
2 Tablespoon caster sugar
1 Egg
¼ Cup milk
Pinch of salt
Oil, for deep frying

For the Caramel Sauce

¾ Cup sugar
1 Cup cream
1 Teaspoon vanilla extract
3 Tbsp butter
½ Cup golden syrup
1 Teaspoon sea salt flakes

Let’s Make Pumpkin Fritters!

For the fritters

Combine all the ingredients and mix until you have a smooth batter.
Heat the oil in a medium saucepan and fry spoonfuls of the batter until golden brown and cooked throughout, approximately 2-3 minutes.
Remove from the oil and allow to drain on kitchen paper.
Continue until all the fritters are cooked.

For the Caramel Sauce

Combine all the ingredients in a medium saucepan and allow to cook over a medium heat for 10-15 minutes until the sauce is thick and glossy.
Pour the syrup over the fritters and serve.

Apple Cider Whiskey

Recipe via Foodie Father

What You’ll Need:

2 Cups whiskey
4 Cups apple cider
½ Cup lemon juice
2 Whole Cloves
1 Cinnamon stick
Cardamom to taste
¼ Cup cranberries

Let’s Make Apple Cider Whiskey!

In a saucepan over medium heat, place the apple cider, cloves, cardamom, cranberries, and cinnamon stick. Stir and let it simmer for 10 minutes.
Stain and pour into a pitcher and add the lemon juice.
Mix and take it to the fridge for 1 hour.
When ready to serve, mix in the whisky.
Fill glasses with the cocktail.
Serve and enjoy.

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