Pumpkin Whoopie Pies {Gobs} with Cream Cheese Filling

Long time, no see!

I am sooo sorry that I haven’t blogged in what feels like ages. Don’t worry though, I have been baking and photographing a ton, but somehow between school and dance I kept forgetting to post. I will try to get back on track with blogging because I love sharing and documenting my baking adventures with all of you, especially with the holiday (and baking!) season soon approaching.

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Now that Halloween has passed, fall is in full swing and it is the perfect time to share my seasonal treats and recipes with you!

Fall is by far my favorite season (with winter in a close second). Here in PA, the colors of the foliage are absolutely stunning. The leaves turn beautiful shades of red and orange and the air is crisp and cool. Not to mention fall is the season for cozy boots, leggings, sweaters, and scarves.

Fall also means baking. Lots and lots of baking 🙂

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Oh, and pumpkin. Pumpkin spice EVERYTHING. Over the years pumpkin has grown on me, and this year I am totally in love with pumpkin spice treats, especially baked goods!

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These pumpkin whoopie pies (also known as “gobs” in my family, as my dad’s side is from western PA) are perfectly sized bites of moist, pumpkin spice cake layers with sweet cream cheese frosting sandwiched in between. A delicious, fun take on the traditional pumpkin pie.

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Plus, these are easy-peasy to whip up on a chilly fall day, maybe while enjoying a cup of hot cocoa 🙂 This recipe yields about 16 whoopie pies, so you have some to eat for yourself and extra left over to share with family and friends.

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Someone at my dance studio actually lent me whoopie pie pans to make these (these were very helpful in getting uniformly sized cakes but are totally optional- you can just use regular cookie sheets). As a “thank you” gift, I shared one of these with her and she thought it was delicious!

Give these whoopie pies a try and enjoy this beautiful fall season with your friends and loved ones.

Happy baking!

Georgia

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Pumpkin Whoopie Pies

  • Servings: about 16 whoopie pies
  • Difficulty: easy
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Ingredients

Cookie-cakes: 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1 cup packed light brown sugar 1/2 cup vegetable oil 1 (15-ounce) can pure pumpkin (not pie filling) 1 large egg 1 teaspoon pure vanilla extract

Filling: 6 ounces cream cheese, softened 3/4 stick (6 tablespoons) unsalted butter, softened Pinch of salt 1 1/2 cups confectioners’ sugar 1 teaspoon vanilla extract Special equipment: 2 large baking sheets; parchment paper; 1-ounce round ice cream scoop (optional; see Cooks’ Notes)

Directions

For cookie-cakes: Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper. Whisk together flour, baking powder, soda, salt, and spices in a bowl. Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture. Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop’s worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over). Bake until springy to the touch, 12 to 18 minutes. Transfer cookie-cakes to rack to cool. Form and bake remaining batter on the other parchment-lined sheet. You should have a total of 32 cookie-cakes.

For filling: While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners’ sugar and vanilla and mix on low speed until smooth. Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.

Assemble whoopie pies: Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes. Gently press pecans onto filling around middle of each whoopie pie to help them adhere to filling.

Cooks’ Notes:
•If you want perfectly round cakes, a 1-ounce ice cream scoop is a worthwhile investment, because you can use it for so many other baking projects, in addition to ice cream.
•Cookie-cakes can be baked 1 day ahead, and kept on racks at room temperature, covered with a kitchen towel.
•Filling can be made 1 day ahead, and chilled, covered.

Recipe courtesy of Gina Marie Miraglia Eriquez from Epicurious.

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{snowy day} Belgian Waffles

I’m back, guys!

I feel so bad that I haven’t blogged in months. Between schoolwork and activities blogging kind of went on the back burner! Well, I’m going to make it my New Year’s Resolution to post recipes every couple weeks.

Belgian Waffles

I woke up this beautiful Saturday morning to over a foot of snow out my window and I knew that I had to make something ‘fancier’ for breakfast. I wanted to make something special and delicious but still easy, and Belgian waffles were the obvious choice. There is really nothing better than a sweet, warm waffle with maple syrup on top :)Plus, my whole family loves these waffles which is always a good thing!

This waffle maker has been my best friend through the past few years. In just a few minutes you have homemade waffles!

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This recipe produces sweet waffles with a slight crunch on the outside and a light inside. They are so tasty that you barely need syrup- maybe put some whipped cream and fresh strawberries on top! Or just eat them plain straight from the griddle… not judging 🙂 For a sweeter option, you can add a scoop of your favorite ice cream on top and eat it as dessert.

For everyone on the east coast, stay safe during blizzard Jonas and maybe treat yourself to these delicious Belgian waffles!

Happy baking and happy winter,

Georgia

True Belgian Waffles Recipe

  • Servings: 5 large waffles
  • Difficulty: easy
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Ingredients
2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 large eggs, separated
1-1/2 cups milk
1 cup butter, melted
1 teaspoon vanilla extract
Sliced fresh strawberries or syrup

Directions
1. In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
2. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup.
Š 2016 Taste of Home

Fresh Lemon Bars

The first day of autumn is in 2 days… ahhh I can’t believe how summer flew by so quickly!

While it’s still summer, I decided to make a tart and perfect summer dessert- lemon bars! I’ve always been a huge lemon fan, so making lemon bars was a no brainer this weekend. These bars are easy to make and require basic ingredients. (The only ingredient you might not have is lemons)

picture by Anna Nguyen, AllRecipes

picture by Anna Nguyen, AllRecipes

This was my first time making lemon bars but the recipe is easy to follow so these came out great the first time- tasted just like the bakery! A crisp, shortbread crust on the bottom and a tart yet sweet lemon-ey filling. Some reviewers of this recipe actually commented about there being too much crust, but in my family you can never have too much crust! It’s about a 50/50 ratio, but if you prefer less crust, simply press less into the pan and reduce the baking time. Some people also said that lemon juice worked perfectly for them, but I prefer to use freshly squeezed lemon juice 🙂

Unfortunately, I’m in a time crunch right now (things have been very busy with school this season) so I didn’t take any pictures to share with you 😦 But I have included a few pictures from the original recipe site for your viewing pleasure. Trust me on this, if you love lemon bars, you must make these!

Happy baking and enjoy the rest of your summer!

Georgia

picture by Louri May, AllRecipes

picture by Louri May, AllRecipes

The Best Lemon Bars

  • Servings: 36 bars
  • Difficulty: easy
  • Print

by Patti Schenck

Ingredients

  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 2 cups all-purpose flour
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1/4 cup all-purpose flour
  • 2 lemons, juiced (About 1/2 cup of lemon juice)
  • Optional: zest of one lemon (I added this and the flavor was perfect!)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of a greased (or foil lined) 9×13 inch pan.
  3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour (and zest if using). Whisk in the eggs and lemon juice. Pour over the baked crust.
  4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. After the bars have cooled, cut into 2 inch squares and sprinkle powdered sugar over top using a sifter or sieve.

Friday Favorites {Summer Edition}

I don’t know about you, but I LOVE summer. Summer is the perfect time to relax, spend time with friends and family, spend some time in the kitchen, and try new things!

I haven’t done a Friday Favorites in a very long time, so this week I am redeeming myself by posting a special Summer Edition! This post features everything from recipes to DIYs, to even nail polish colors that spark my interest.

Enjoy 🙂

Georgia

1. Favorite Cool Treat: Peanut Butter Chocolate Chunk Frozen Yogurt

Especially during the summer, I love frozen yogurt, and anything chocolate and peanut butter is right up my alley! This recipe from Sweet Revelations requires no special equipment and freezes in a matter of hours.

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2. Favorite Cake: Chocolate Chip Cookie Dough Cupcakes

Chocolate + cookie dough + cupcakes. What’s not to love? 🙂 I must try this recipe from Crumbs and Tea.

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3. Favorite Shoes: Sanuk Yoga Sling Sandals

Behold, my new favorite sandals. Here’s a little back story first: This past week I was in Disney World and my mom and I decided to visit a Sanuk store in Downtown Disney shopping area. After seeing some adorable sandals, we decided to try the Yoga Slings on and were pleasantly surprised with the comfort of the shoes! (Apparently they’re actually made from real yoga mats!) The sandals weren’t the best for walking around the amusement park, but are great for everyday summer wear!

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4. Favorite Picture:

Going with the summer theme, this picture shows a beautiful split image.

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5. Favorite DIY/Craft: Five Strand Braided Headband

I have made a few of these headbands this summer and I’m in love with the way they look! A fun summer craft using recycled tshirts 🙂

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6. Favorite Summer TV Show: DCC: Making the Team

This show on CMT documents women trying out for the Dallas Cowboys Cheerleading team. A really interesting show that takes you behind the scenes the tough audition process.

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7. Favorite Summer Polish: Essie’s ‘Butler Please’ 

I adore this nail polish color! It’s a bright, summery blue.

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8. Favorite Savory Dish: Grilled Shrimp and Tomato Pasta

This dinner dish catches my eye because I am a big shrimp fan as well as a pasta lover!

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9. Favorite Chocolate Treat: Molten Chocolate Lava Cake

For a sweet dessert, you just can’t go wrong with chocolate 🙂 These chocolate lava cakes are on my summer to-do list.

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10. Favorite Summer Quote

Closing out this post, I included one of my favorite quotes I saw on Pinterest:

“Don’t let yesterday take up too much of today.”

This quote is saying not to dwell in the past. Enjoy today and each moment!

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Patriotic {4th of July} Cake Pops

Happy Fourth of July y’all!

I love baking for the holidays. It is a great excuse to bake up something delicious and festive 🙂 So today I am sharing with you a recipe for adorable vanilla cake pops, decorated to look like an American flag. Does it get any cuter than this?!

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I saw this idea on Pinterest (originally from Party City) and I knew that I had to try it. Although cake pops are time consuming to make (the main reason why I don’t make them often), they are the perfect bite-sized desert. Below are some pictures that I took throughout the cake pop making process…

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Start off by making your favorite cupcake/cake recipe. Boxed works totally fine, but I chose a vanilla cupcake recipe from Niner Bakes. Bake your cake/cupcakes according to your recipe and let it cool completely. Once cooled, crumble your cake up into fine crumbs in a large bowl.

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Next, add in icing little by little until your cake reaches the consistency of dough. I used a little less than one can of icing. (You can decide which flavor icing you want. You may use homemade icing, but I prefer canned for cake pops!)

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Using a cookie scoop or a measuring spoon, scoop the dough and form it into 1″ cake balls. I got 25 cake balls out of the dough.

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Refrigerate or freeze the cake balls for 3-4 hours. (It feels like a long time but it prevents the cake pops from falling off the sticks during dipping)

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Now, melt some chocolate or candy melts in the microwave. (I do 1 minute then 30 second intervals) Dip the end of a lollipop stick into the melted chocolate and press into the middle of the cake ball. Repeat for each cake pop and refrigerate for a few minutes after this to harden the chocolate.

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The final step is to dip the cake pops in chocolate! I used blue and red candy melts and a spoon to help me dip the pops. (Note: the Wilton candy melts I used produce a bright color, but have a thicker consistency and are a little trickier to dip the pops in. Adding some vegetable shortening helps to thin out the chocolate) For the blue pops, immediately sprinkle on white nonpareils while the chocolate is wet. For the red pops, wait until the red chocolate is hardened and use white chocolate/candy melts to drizzle on stripes. (I used a piping bag to make drizzling easier).

I covered up the cake pops with plastic wrap and stored in the fridge. I think that cake pops can also be stored at room temperature if you’d like.

And that’s how you make these adorable patriotic cake pops 🙂

Enjoy your summer and happy baking!

Vanilla Cupcakes

  • Servings: 20 cupcakes
  • Difficulty: easy
  • Print

from Niner Bakes
• 1 1/4 cups all purpose flour
• 1 1/4 teaspoons of baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup sugar
• 2 teaspoons pure vanilla extract
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1/2 teaspoon vinegar

Preheat your oven to 350 degrees / 180 Celsius and prepare your cupcake pan with cupcake liners of your choice.

Pour together the flour, baking powder, baking soda and salt, set aside.

Add 1/2 teaspoon vinegar to the milk and set aside for about 3-5 minutes.

In another bowl, add the 2 eggs and mix with handmixer. Now pour in the sugar and continue to mix for a minute.
Now add vanilla extract and vegetable oil and mix.

On low-speed, add half of flour mixture, beat, then add half of milk mixture. Repeat until everything is combined and well mixed. Scrape down sides of the bowl too.

Now pour the rather thin batter into your cupcake pan and fill up the cupcake liners 2/3 full. Bake in your preheated oven for about 12-15 minutes, I usually reduce the heat after 10 minutes, because my oven tends to get very hot!

If you are not sure whether the cupcakes are ready to take out the oven, use a toothpick, stick in the center of the cupcake, if it comes out clean, the cupcakes are done – nicely domed.
Let cupcakes cool for a couple of minutes before you remove them from the pan. Let cool completely on a plate or wire rack.

When completely cooled, we will start to make the cake pops.

Cake Pops

  • Servings: 25 cake pops
  • Difficulty: easy-intermediate
  • Print

adapted from Niner Bakes and Cake Journal

What you’ll need:
Cooled cake or cooled cupcakes
About 3/4 cup of icing/frosting (170-200 grams)
Chocolate or candy melts
Microwave safe bowl
Spoon
Lollipop sticks
Foil-covered foam block or a waxed-paper lined tray

Get everything out on the counter you need, so you do not stress yourself in the middle of the decorating process.
1.Peel off the paperliners and then rub the cupcakes together over a big bowl, crumble them into fine crumbs.
2. Hand mix in buttercream/frosting, add it bit by bit. I use disposable gloves, because it gets messy.
3. Keep in mind that the dough should have the consistency of play-dough.
4. Roll the dough into 1″ balls or weigh them, which I recommend (19g). Cover them with plastic wrap and foil and refrigerate/freeze them for at least 3 hours.
5. Follow the directions to melt your candy melts. I start with 1 minute and then add time in 30 second intervals.
6. Dip the lollipop stick into the melted chocolate about 1 inch. Press into the center of the cake ball and repeat for each cake pop. Afterwards I like to refrigerate the cake pops for a few minutes to get the chocolate firm.
7. Dip your cake pop straight down into the chocolate until it is submerged and the melted chocolate touches the stick. Hold it sideways over the bowl and rotate it slowly as it drips. Tap the wrist that is holding the pop with the free hand to encourage the chocolate to drip off.
8. Clean off the excess chocolate on the stick with your finger for a nicer look. Place the cake pop into either a foam block covered in foil or on a cookie sheet covered in wax paper. Repeat the dipping process until all cake pops are dipped in chocolate.

Indoor S’mores

It’s almost summer, which means time with family and friends, going on vacation, spending time outdoors, and making s’mores around the campfire.

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I love making s’mores, but sometimes I don’t have the time to sit around a campfire. Other times, the weather is rainy and it is impossible to go outside and roast marshmallows. These indoor s’mores are the closest thing to real s’mores and require no campfire! Simply heat up your oven, assemble your s’mores, pop them into the oven for a few minutes, and you are done!

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I have tried other indoor s’mores recipes, but none add up to this one. By using your oven, the marshmallows reach a perfect golden brown outside and a gooey inside. A quick and delicious treat for a summer sleepover or an after-school snack.

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Enjoy and happy baking!

Indoor S'mores

  • Servings: 4 s'mores sandwiches
  • Difficulty: easy
  • Print

Ingredients
4 regular size graham cracker sheets, broken in 1/2
1 milk chocolate bar, the kind that can be broken into squares
4 marshmallows
Directions
Preheat the oven to 400 degrees F.
Lay 1/2 of the graham crackers on a cookie sheet. Top with chocolate pieces to cover. Place a whole marshmallow on top of each s’more.

Bake until the marshmallows are puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately, while still warm.

Recipe adapted from Gale Gand

“Outrageous” Cookie Dough Oreo Brownies

Hey everyone! Long time, no see.

I feel like it has been forever since I posted on this blog. Things have just been very busy between school and activities, but today I hope this recipe makes up for my hiatus…

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I present to you “Outrageous Brownies”. (The official recipe goes by another name starting with an “s”, but I like to keep it clean and use “outrageous” instead 😉 ) This recipe has been floating all around Pinterest and the internet and I finally decided to give it a try, which was a pretty good decision of mine.

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These brownies have a layer of cookie dough, Oreo cookies, and a rich, fudgy brownie layer. With 3 of my most favorite treats, what’s not to love about these brownies? The three layers all compliment each other and make for a delicious dessert that family and friends will be going crazy for. I brought these in for a class party and they were a hit! I could not believe how quickly these brownies were eaten… Okay, maybe I did expect them to be a hit 🙂

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I will definitely be making these “Outrageous Brownies” again, and you should give them a try too. Any chocolate fan will fall in love with these perfect, decadent, and delicious brownies. Give these a try and let me know what you think!

Happy baking (and happy almost-summer)!

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'Outrageous' Cookie Dough Oreo Brownies

  • Servings: 16 brownies
  • Difficulty: easy
  • Print

Ingredients

For the Brownie layer:
    • 10 tbsp unsalted butter
    • 1 1/4 cups white sugar
    • 3/4 cup cocoa powder
    • 1/2 tsp salt
    • 2 tsp vanilla extract
    • 2 large eggs
    • 1/2 cup AP flour
For the Oreo layer:
    • 1 package of Oreo (regular stuffed or double stuffed)
For the Cookie Dough layer:
  • 1/2 cup unsalted butter (at room temp)
  • 1/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 egg
  • 1 1/4 tsp vanilla extract
  • 1 1/4 cups AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup semi-sweet chocolate chips

Instructions

For the Brownie layer:

  1. In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.

For the Cookie Dough layer:

  1. Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.

Assembly:

  1. Pre-heat the oven to 350 degrees.
  2. Line the bottom of a 9×9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
  3. Layer the cookie dough on the bottom of a 9×9 baking pan, pressing down to form the bottom of the brownies.
  4. Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
  5. Pour the brownie batter on top of the oreo layer and make sure it’s evenly layers on top.
  6. Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
  7. Serve with ice cream 🙂

No-Bake Cherry/Berry “Delight”

When I first started this blog, I was trying to think of my “goal”- what was my purpose for writing?

I decided that I wanted to share delicious recipes (as well as DIY stuff) that anyone could do. I wanted things to be simple enough for a home baker like me, hence the name So Simple Sweets.

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Sure, I still like to challenge myself (like when I made French Macarons but I’m still learning right along with you and I’m definitely not a pro baker!

Today’s recipe is one of those simple recipes… a No-Bake Cherry/Berry “Delight”. I never heard about this dessert until my dad introduced it to me. It was a recipe that his mom (the one that I got the baking genes from) would make and I felt so honored to be able to make it too!

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A Cherry Delight is a dessert with a graham cracker crust, sweet whipped cream filling, and cherry pie filling on top. However, I am personally not a fan of the cherry pie filling (although my dad loves it) and I created my own variation of it by omiting the cherries and adding fresh strawberries and blueberries. As you can see, this dessert has cherries on one half and berries on the other half.  I decided to just meet in the middle and call this a Cherry/Berry Delight!

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It is an easy, sweet, and best of all, no-bake, recipe! Especially with spring upon us and summer soon approaching, sometimes it gets too hot to heat up the oven, or you don’t have time to bake something. Just let this dessert chill in the fridge and you’re done!

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This is the perfect spring recipe easy enough for anyone to make. I have been enjoying it over spring/Easter break! Yum 🙂

Happy spring and happy baking!

No-Bake Cherry/Berry Delight

  • Servings: 9
  • Difficulty: easy
  • Print

Recipe from Grandma Sarah’s kitchen

1 cup of graham crackers
2 Tbs of sugar
4 Tbs of butter “melted”
Mix all ingredients and press down on bottom of small square pan (8 or 9 in). Let chill for up to an hour.

1 Pkg. of Dream Whip
1/2 of cold milk
1/2 Tsp. of vanilla
Mix all ingredients, folling directions on the Dream Whip package.

Then mix in one cup of powdered sugar and 3oz. of softening cream cheese.
Pour mixture on crust.

Top with one can of cherry pie filling or handfuls of berries (I use strawberries and blueberries).
Keep refridgerated until ready to eat. You can chill it before you cut and eat to keep it firm.

TIP: you can make this the night before, sometimes it is even better the next day! However, keep in mind that the fresh berries start to go bad after a few days

National Pi Day Cupcakes!

To celebrate National Pi Day today (3/14/15), I made these cute and nerdy Pi cupcakes! Baking a pie for Pi day might be the obvious choice, but these cupcakes are also perfect to share with your friends, family, or classmates on this “occasion”.

Pi Day

Start with the cupcakes of your choice and frost them with white icing.

Then using black icing in a piping bag with Wilton tip 5, pipe the Pi symbol like this:

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And it’s as simple as that! I hope you have a delicious Pi Day full of cupcakes, pie, and other treats!

Happy baking!

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{DIY} Lorax Flower Pots & Plunger Truffula Trees

Monday, March 2nd was Dr. Seuss’s birthday and Read Across America Day! Lots of elementary and middle schools celebrate Read Across America Day and today’s post gives some excellent and inexpensive Seuss-inspired ideas for this occasion. Also, my school is doing a production of Seussical this weekend and there will be a cast party on Saturday. These decorations will definitely add a special touch to any party or classroom 🙂

The first Seuss decorations are these Lorax flower pots. You can put pens inside of the pots (like these from Oriental Trading) or books, treats, etc.

Lorax Pots

To make these, you will need:

  • A large flower pot
  • large googly eyes
  • yellow yarn
  • large orange pom-pom
  • Hot glue

Hot glue the googly eyes to the pot. Next, cut out two small pieces of yarn and hot glue them above the eyes for eyebrows. Next, using the yellow yarn, cut out lots of strands. Bunch up the yarn and using a smaller piece of yarn, tie the bundle in the center (this will be the mustache). Now hot glue the mustache to the flower pot.  Finally, glue the orange pom pom right above the mustache for the nose. And that’s it!

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Inspired by the actual “Lorax”!

The next decorations are these adorable, cheap, free-standing Truffula Trees.

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And you will not guess what they are made of… Plungers! Yes, dollar store plungers. This entire craft is very cheap but looks like it cost a lot of money.

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You will need:

  • A plunger (from the dollar store)
  • yellow paint (Use a coupon to save money!)
  • Black electrical tape (SUPER cheap at Dollar Tree– $1 for a 2 pack. Works better than duct tape in this case.)
  • Tissue paper and string (or a Tissue Poms Kit like I used. It was from A.C. Moore and was on sale- Pack of 3 for $3)
  • Green crinkle stuffing (or green tissue paper, which is easier to do)
  • Hot glue and Elmer’s Glue

First, paint the plunger stick by using yellow paint. You don’t need that much paint, so a small bottle will do. I did 2 coats of an outdoor yellow paint. Once the paint dries, wrap the electrical tape around the stick (look at picture). Make the Truffula Tree top by making a tissue paper flower. If you have a kit, follow the directions on the kit. If not, use this video to make a flower using just tissue paper and string. Hot glue the Truffula top to the stick. Next, use Elmer’s glue to attach green crinkle stuffing to the rubber cup part. This is a little tricky to do, so using green tissue paper might be easier. Just be sure to cover up the rubber part so that it doesn’t get shown, and you are done!

Note: You can make the Truffula Trees any color you want! Bright colors such as yellow and pink look great.

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There you have it, two cute and creative decorations for a Seuss event! Let me know what your favorite decoration is- the Lorax pots or the Truffula Trees. I’m in love with the trees!

Happy crafting!