Vale Design : Freelance Package Design & Branding

mmm...Monday :: Halloween Food Ideas

20 fun Halloween food ideas via Babble. Have a safe and Happy Halloween!

{image credits via Babble found via Pinterest}

Halloween Witch Silhouettes {free download}

These free downloadable Halloween Witch Silhouettes from NoBiggie are so cute! They would great for party favors, garland, or even window decorations. NoBiggie also offers small and large versions of each template. Don't forget to check out the bat and black raven downloads as well!

{image credits NoBiggie via Pinterest}

DIY Halloween Skull Pumpkin Stamp

I love a good skull graphic and this Martha Stewart Halloween Skull Potato Stamp hits the spot! Imagine the scary possibilities... {click on the link for tutorial and free download skull template}

{image credits Martha Stewart found via Pinterest}

mmm...Monday :: Candy Corn Sugar Cookies

INGREDIENTS

2 sticks butter, softened
1 c. sugar
1 egg
2 T. lemon juice
2 t. lemon zest
1/8 t. salt
3 c. flour
1/2 t. baking soda
red food dye
yellow food dye
1/2 c. granulated sugar (for dusting)

DIRECTIONS

Combine butter and sugar in a large bowl; beat at medium speed until creamy. Add egg, lemon juice, lemon zest, and salt. Continue beating until well mixed. Add flour and baking soda, beat until well mixed. Divide dough into thirds. Press one-third of the white dough evenly into the bottom of a loaf pan that you have lined with foil, wax, or parchment paper. Place another one-third of the dough into a bowl and add yellow and red food dye to make orange (refer to the chart on the back of your box). Once it is mixed evenly, press orange dough evenly over white dough. In another bowl, add the final amount of dough and dye yellow. Press that evenly over the orange dough. Cover and refrigerate until firm (2 hours or overnight is best). Once chilled, invert your loaf pan and unwrap your dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheet. Bake for 7-10 minutes in a pre-heated 375 degree oven. Place cookies straight into a bowl with sugar and coat. Place coated cookies on a baking rack to cool.

**I hate candy corns, but I LOVE sugar cookies! These cookies look so cute and festive and fairly easy to make. Anyone looking to surprise me with cookies, these might make a nice gift...hint, hint. These would also make the cutest favor treats for a Halloween party. Original recipe found here and here. Enjoy!

{image credits Kathie Cooks found via Pinterest}

mmm...Monday :: {4 ingredient} Pumpkin Frozen Yogurt

INGREDIENTS

1 cup nonfat vanilla yogurt, strained
1 cup pumpkin puree
1 tablespoon granulated sugar
1 teaspoon pumpkin pie spice

DIRECTIONS

Mix everything together in a large mixing bowl until completely combined. Churn the mixture in an ice cream maker for a few minutes until it is a smooth, cool consistency.

Alternatively, place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.

**This recipe looks so simple! I am not in charge of Thanskgiving this year, but I have been looking for a simple dish to bring along to my brothers {afterall I will be 36 weeks pregnant at that point!}. Original recipe found here. Enjoy!

{image credits The Family Kitchen found via Pinterest}

mmm...Monday :: Mini Pumpkin Cupcakes with Chocolate Frosting

INGREDIENTS

Cupcakes

1 1/2 cups (12 ounces) canned 100 percent pure pumpkin (recommended: Libby's)
2 cups vanilla cake mix (recommended: Betty Crocker Super Moist French Vanilla)
1/2 cup whole milk, at room temperature
1/4 cup vegetable oil
2 eggs, at room temperature
2 teaspoons pumpkin pie spice

Frosting

1 cup powdered sugar
1/2 cup cream cheese, at room temperature
1/2 stick unsalted butter, at room temperature
1/2 cup unsweetened cocoa powder
1/4 cup sour cream

To decorate: mini-chocolate chips, sprinkles, colored sugar, small candies

DIRECTIONS

Cupcakes: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners. Set aside.

In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice. Using an electric hand mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until light and fluffy, 2 minutes. Using a small ice cream scoop, fill the prepared molds with the batter. Bake until puffed and golden, about 10 to 12 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting, about 20 minutes.

Frosting: In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Using a hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.

Using a small spatula, spread the frosting on top of the cupcakes. Decorate with mini-chocolate chips, sprinkles, colored sugar, and small candies.

Cook's Note: The batter can also be spooned into 12 regular-sized cupcake molds and baked in a preheated 350 degree F oven for 20 to 25 minutes.

**I had a version of these this weekend. So freakin' good! They started my current spice cake obsession. {However, the cupcakes I had were topped with a cinnamon frosting. It probably had a cream cheese base. Nice tang.} Another Giada tasty treat! Original recipe found here.

{image credits Jiffy Cat}

mmm...Monday :: Halloween Spice Cake

INGREDIENTS

Butter
1 1/2 cups all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 tablespoon unsweetened cocoa powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup sugar
1/4 cup packed light brown sugar
2/3 cup vegetable oil
1/3 cup unsweetened applesauce
2 eggs
1 teaspoon pure vanilla extract
Powdered sugar, for dusting

DIRECTIONS

For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5-inch loaf pan. Set aside.

In a medium bowl, combine the flour, baking powder, salt, cocoa powder, cinnamon, ginger, nutmeg, and allspice.

In a large bowl, beat the sugars, oil, applesauce, eggs, and vanilla extract to blend. Add the dry ingredients and stir until just blended. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake for 10 minutes. Unmold the cake and place on a wire rack to cool completely. Dust with powdered sugar and cut into slices for serving.

**I have been on a spice cake kick lately. I am definitely going to try this recipe this weekend! I bet it will be another Giada favorite of mine. Original recipe found here.

{image credits Teo}

Happy Anniversary {to us}

Today is my ten year anniversary. Ten years! I am blessed, honored and humbled that my husband chose crazy me as his wife. We have been through our fair share of ups and downs and life's tragedies, but we have always faced them head on, hand in hand and as one hell of a strong team. I am so excited that my daughter {30 weeks people!} will be able to call this man Daddy. J, thank you for our lovely life. I would not change one single thing. You have supported me, lifted me up through my moments and loved me through it all. Cheers to a lifetime of more amazing memories. Love you. 

Etsy Find :: JooJoo

I collect bird illustrations, photography and little bird statues. So naturally, I have been looking for the perfect little bird illustration to sneak into our daughter's nursery. I love the whimsical watercolor style of this little Chubby Birdie from the JooJoo etsy shop. I also adore this Love print. So cute!

{image credits JooJoo}

Quote :: Steve Jobs {RIP}