Cool Find: Day of the Dead Corkscrew


Having summer drinks with friends just got a whole lot cooler…sangria por favor!

Mechanical Day of the Dead Corkscrew | PLASTICLAND

Courtesy of: Mechanical Day of the Dead Corkscrew | PLASTICLAND.


13 Things You Missed at This Year’s Comic-Con


Toronto will be having it’s version of the largest nerd convention in the world in August (Fan Expo Aug. 22-25) and Halloween Culture will be there to give you the whole scoop but until then have a peek at Eva’s take on the San Diego Comic Con over at The Year of Halloween.

Kittens, as much as I’m bursting to talk about my recent short stay in New Orleans, I think we all know there’s something that takes priority: the 2013 San Diego Comic-Con. Started in 1970 with guests such as Forrest J. Ackerman and Ray Bradbury, attendance at this year’s SDCC (true official name Comic-Con International: San Diego) was estimated to exceed 130,000 visitors, not counting street-side gawkers, party-goers, and other hangers-on not lucky enough to get their hands on one of increasingly-hard-to-acquire tickets. If you didn’t attend this year, here are thirteen highlights you missed. Not to worry, darlings. It’s nearly as good as being there.

  1. The 7th Annual San Diego Zombie WalkSan Diego Zombie Walk down 5th Avenue during SDCC Photographed by Charlie Neuman for UT San Diego
  2. Tom Hiddleston as Loki fiendishly recruiting an army at the Marvel panel (where details for Avengers 2 were also announced).  
  3. Bryan Cranston walking around in this ultra-realistic (and supremely creepy) Heisenberg mask.Bryan Cranston, Aaron Paul, and Anna Gunn at the SDCC Breaking Bad Panel photographed by KC Alfred for UT San Diego
  4. A trailer for season 2 of Arrow…and the introduction…

View original post 234 more words

How to Make Pumpkin Ice Cream


Since it has been 35 degrees for more than a week here in the great white north, i thought it appropriate that I reblog this great article from A Month of Sundries on making your very own pumpkin ice cream…

A Month of Sundries

I’m one of those people who’d never turn down ice cream, not even in a blizzard.  Still, as the weather turns colder I do get a bit less ambitious when it comes to making it.  Right now feels like the best of both worlds; the days are still warm and sunny, leaves are turning, and pumpkins are everywhere.  If, like me, you’re not quite ready to bid farewell to summer’s favorite dessert, here’s a delicious way to ease the transition into Pumpkin Pie season.

View original post 325 more words

Epic Pet Costume: German Shepherd Spider


I could not even imagine this costumed canine running up to me in the dark on halloween night… absolutely terrifying. I have to tip my hat to anyone who dresses their dog up like a giant tarantula.

Halloween Dog Costume German Shepherd Spider – CollegeHumor Picture.

How To Make Snickers Popcorn


Snickers Popcorn

  • 8 quarts air popped corn (about 2 cups of kernels)
  • 1 cup salted butter
  • 2 cups light brown sugar, packed
  • 1 teaspoon salt
  • 1/2 cup light corn syrup
  • 1 teaspoon baking soda
  • 1 cup salted peanuts
  • 30 “Fun Size” Snickers bars coarsely chopped
  • 3 oz melted semi sweet chocolate (optional)

How to Make

  1. Preheat oven to 200°
  2. Over medium heat boil butter, brown sugar, salt and corn syrup for 5 minutes.
  3. Remove from heat and stir in your baking soda.
  4. Pour over your popcorn and stir to coat evenly.
  5. Transfer to waxed paper lined counter and sprinkle peanuts on top. Stir until all is coated evenly.
  6. Transfer popcorn into a large roasting pan and bake for 1 hour 15 minutes, stirring every 15 minutes.
  7. Remove from oven and stir in your coarsely chopped Snickers. Return to oven for 3 more minutes so the Snickers begin to melt slightly into the popcorn.
  8. Remove from pan and transfer popcorn back to wax paper to cool.
  9. Drizzle melted chocolate on top of popcorn if desired.
  10. Let set and store in an airtight container.

Courtesy of: Cookies and Cups

Peanut Butter Cup Ice Cream Sandwiches


The July summer heat has finally laid upon us like a dripping wet blanket, so like every self respecting Canadian…I will complain about the uncomfortable weather while stuffing my face with frozen treats and dreaming of snow.

Starting with this great recipe from the delicious blog, Erica’s Sweet Tooth.

Peanut Butter Ice Cream Sandwiches

Adapted from Recipe Girl and Not So Humble Pie


For the Peanut Butter Cup Ice Cream:
1-1/4 cups smooth peanut butter
3/4 cup granulated sugar
1-1/4 cups whole milk
2 cups heavy whipping cream
1-1/2 tsp vanilla extract
1-1/2 cups chopped peanut butter cups (8-10 full-sized ones)

For the Chocolate Cookies:
12 tbsp butter, at room temperature
1 cup granulated sugar
2/3 cup dark cocoa powder
1 large egg
1-1/2 tsp vanilla extract
1-1/4 cup all purpose flour
Extra flour and cocoa for dusting


For the Peanut Butter Cup Ice Cream:
– Make sure your ice cream maker has been in the freezer overnight before starting.
– In the bowl of an electric mixer, beat together peanut butter and sugar until smooth. Add milk and mix on low until sugar is dissolved – about 2-3 minutes.
– Mix in the heavy cream and vanilla and beat until well combined.
– Pour the mixture into the ice cream maker and follow the manufacturers instructions for freezing, which usually takes between 20 and 25 minutes.
– When the ice cream is done, fold in the chopped peanut butter cups.
– To use this ice cream for sandwiches, line a 9×13″ pan with plastic wrap and spread the ice cream evenly in the pan. Cover with another layer of plastic wrap and freeze for at least 12 hours.
*To make the sandwiches with store-bought ice cream, just let a carton of ice cream soften enough to spread evenly in a 9×13″ pan.

For the Chocolate Cookies:
– In the bowl of an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes.
– Add the cocoa powder, reduce the speed to low, and let it mix while scraping down the sides of the bowl occasionally.
– Add the vanilla and egg and beat on medium speed until well combined.
– With the mixer on low, add the flour and mix until well combined.
– Wrap the cookies in plastic wrap and chill the dough for at least 4 hours.
– When ready to bake, preheat the oven to 350 degrees.
– Make a mixture of 50/50 flour and cocoa and dust surface to prevent sticking (the cocoa powder will keep the cookies dark brown once baked).
– Roll out dough to about 1/8″ thickness and cut out desired shapes. This cookie cutter will also be used to cutout shapes of ice cream from your 9×13″ pan.
– Arrange cutouts on a parchment paper or silpat-lined cookie sheet (don’t worry about crowding them; these don’t spread very much) and bake for 10-12 minutes.
– Allow cookies to cool completely on wire racks before assembling the ice cream sandwiches.

For Ice Cream Sandwich Assembly:
– Remove pan of ice cream from freezer and allow to soften for 5-10 minutes.
– Using the same cookie cutter as used for the cookies, cut out rounds of ice cream and sandwich the ice cream between 2 cookies.
– Return sandwiches to freezer or enjoy immediately.

Courtesy of: Erica’s Sweet Tooth 

Cool Find: Skel-A-Gnome Garden Sculpture


OK, I have to admit I think Gnomes are pretty cool…but Skeleton Gnomes? Now you’re really speaking my language. These little guys will scare the bejesus out of your local garden club members.


Courtesy of: What on Earth – SKEL-A-GNOME MAN GARDEN SCULPTURE.