Today is moving day! We’re headed to Atlanta right now and I couldn’t be more excited to get to our new place and explore our little neighborhood.
I won’t be doing any DIYing this weekend, unless you count unpacking boxes as a diy project. But I still have a handful of suggestions for you, in case you have some free time this weekend. Here are 6 DIYs to try this weekend…
1. brushstroke throw cushion DIY from Treasures and Travels
2. graphic door DIY from I Spy DIY
3. best pumpkin DIY – make a globe pumpkin from Martha Stewart
4. mini pumpkin pie recipe (yum!) from Yummy Mummy Kitchen
P.S. There are a few spots left for my Atlanta West Elm workshop, if you want to sign up. Come make a geometric wood wreath with me, like this one, to add a modern spin to your holiday decorating. It’s free. RSVP here.
Hope you have a great weekend…And a happy Halloween!!
I’ve been noticing a lot of green popping up in interiors lately and though it’s never been on my go-to list when I needed a pop of color, I may be changing my tune…
Because these homes look amazing. Green accents done right…
(above) greenish-blue cabinets (via SF Girl by Bay)
green accent table (via Salva Lopez)
green vintage bedspread (via The Design Files)
velvet green couch (via Emily Henderson)
green upholstered headboard (via Smitten Studio)
What colors are you loving right now? Is green on your radar for decor accents, at the moment? Or no?
I’ve never really been big on pumpkin seeds, but with a whole lot of leftover seeds this year, from a few failed pumpkin carving attempts, I thought I would give them a try.
My father-in-law taught me how to properly toast the seeds in the oven, and because it’s so easy, I thought I would experiment with some different flavors. I did one sweet and one savory. They both ended up being pretty tasty, but the sweet ones?! Oh, they are so, SO good!
Whether you like pumpkin seeds or not, I can pretty much guarantee that you will like these. Why? Because they taste like glazed donuts. Yep. Glazed donuts.
pumpkin seeds from two medium size pumpkins
3/4 cup of confectioner sugar
1-2 tablespoons of half and half
splash of vanilla extract
1/8 cup of granulated sugar
1. Preheat the oven to 350.
2. Add pumpkin seeds to a bowl of water to clean off the pumpkin gunk. Then pour the bowl of seeds into a strainer, before placing the seeds onto a large cloth or tea towel to pat dry.
3. While the seeds are still a little damp, transfer them to a baking sheet and spread them out evenly.
4. Sprinkle with granulated sugar.
5. Next, create the glaze by mixing the confectioner sugar, half and half, and vanilla in a small bowl. Wisk until combined. Add more half and half if the glaze is too thick and more sugar if the glaze is too thin.
6. Drip the glaze over the seeds. Then place the baking sheet in the oven for 10-12 minutes. Turn the seeds over with a spatula, after 5-6 minutes in the oven, so that neither side gets burned.
7. Remove from the oven and enjoy. They won’t last long, so be sure to sneak a few handfuls before sharing with others. Haha.
When the seeds are done baking, the glaze mixed with the sprinkled sugar, will make a crispy sugary crust that goes perfectly with the nutty taste of the seeds.
Recipe, photography and styling Brittni Mehlhoff
This is a great way to make use of the seeds from your Halloween pumpkin carving projects. Bonus! This recipe is a great one to try for Thanksgiving (or Friendsgiving) too.
Think you’ll give these a try?