Friday, October 1, 2010

Happy Fall!

I apologize for not keeping my blog more up to date. Although, we have been updating our website with new products on a regular basis. I must say Christmas has arrived and with no room to virtually walk around in our warehouse our elves are hard at work.

I have been undergoing Iron Infusion (has anyone had them?) with some not so fun side effects and this week I will be having surgery on October 7th & hopefully this will bring me back in full swing and full of the energy I once had! I have plenty of help so no worries there! We still try & ship within 24 hours and offer exceptional customer service! I just felt that I should thank all my loyal readers and followers and give you all an explanation for my absence.
This is my favorite month of With Halloween in full swing! I had some requests for some recipes from my last years Halloween post so I am going to list them for you

Pumpkin Patch Cupcakes
Pull-Apart Pumkin Patch Cupcakes

Bewitch a hungry crowd with our amazing cupcakes topped with pumpkin cookies

1 tube (16.5 oz.) refrigerated cookie dough at room temperature
2/3 cup all purpose flour
1/2 tsp orange concentrated food coloring
6 yellow hard candy balls, such as Charms Candy Sour Balls, finely crushed
1 tube (4.25 oz.) each orange, green & black decorating icing, each fitted with small writing tip
1 1/2 cups butter, at room temperature
6 cups confectioners' sugar from 2 (1 lb.) pkgs.
1 1/2 tsp vanilla extract
1 1/2 tsp kelly green concentrated paste food coloring, such as Wilton
18 unfrosted baked cupcakes
2 Tbs, green edible glitter, such as Wilton Cake Sparkles
Finely ground Oreo cookies, optional

Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. On medium speed, beat dough, flour and orange food coloring until combined. On floured surface, roll out dough to 1/4" thickness. Using 3" and 1 1/2" pumpkin shaped cookie cutters, cut out 16 large and 28 small cookies, reroll scraps as necessary.

For "eyes," using 3/4" triangle-shaped cutter or small knife, cut out 2 triangles in each large pumpkin. Using spatula, transfer large pumpkins to 1 baking sheet and smaller pumpkins to remaining baking sheet.

Fill each "eye" with about 1/8 tsp. crushed candy balls, as shown. Bake cookies 10-12 minutes or until lightly browned and candy is melted. Cool completely on pans on rack. Using icing, decorate cookies. Let stand until set, about 30 minutes.

On medium-high speed, beat butter until fluffy. On medium-low speed, gradually beat in sugar 3 Tbs. water, vanilla and green food coloring until fluffy. Transfer to pastry bag fitted with large leaf tip. Arrange cupcakes on platter. Pipe frosting over cupcakes, connecting them with frosting "leaves;" top with glitter. Press some cookies into frosting; serve remaining with cupcakes. If desired, garnish with Oreo crumbs. Serves 18

The next recipe is for some Green Zombie Floats.

Green Zombie Floats

18 cupc ginger ale, from 3 (1 liter) bottles, chilled
12 drops green liquid food coloring
1 1/2 qts rainbow sherbet, 6 cups
Gummi worms, optional

Evenly divide ginger ale among 12 (16 oz.-20 oz.) glasses; add 1 drop food coloring to each.

Top Each drink with 1/2 cup sherbet . Let stand 1 minute before serving. If desired, garnish with gummi worms. Serves 12
Tomorrow I will be listing Our Fall In The Country Contest where you could win a $75 gift certificate for use on our website! Just in time for some early Christmas shopping!


  1. Linda, I hope your surgery goes well and you are back feeling much better very quickly. I think you have done a fabulous job keeping up with everything on both of your sites, Sweetheart's Nest and Holly and Glitter too! My prayers are right there with you!


  2. thank you for posting those two recipes. I'm so happy that I'll be able to finally try them too.


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