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Summer Home Tour 2022

June 15, 2022

Welcome to my summer home tour! The kids are on summer break and the weather is finally warming up. Believe it or not but it’s been “chilly” here in San Diego the last couple of weeks. The kids and I can’t wait for the weather too warm up so we can enjoy the beach. There will be a lot of beach days this summer for us.

I’ve been switching things around the house, my color palette is getting darker and moody. It’s been a nice change from all the bright white.

 

 

This summer I incorporated a lot of plants throughout our home. If you ask me, a plant-filled home is a happy home. You can also SHOP my pillows now! 

I’m truly enjoying this new color palette and I LOVE our new deep green velvet curtains. It’s a shame that I couldn’t capture the color on camera. In some pictures, you can barely see the deep green.

Do you have a record player? We love ours! We use it almost every day and our vinyl collection is growing, never in a million years would I have thought I would own vinyl records.

Plant heaven… you can never have too many!

I also incorporated plants in our office.

I switched out our copper pans and cups for these darling forest green cups.

Our dining room needed some plant love, so I bought a few more for the hutch.

Wishing everyone happy summer and a huge thanks to my sweet friend Krista of The Happy Housie for hosting this amazing Summer Home Tour!

xoxo, Norma

Today is Summer Home tour day! Some of my friends have joined me to share their summer decorating ideas with you. You can visit their full article by clicking on the links below the images.

The Happy Housie

Maison de Cinq

Clean and Scentsible

My Sweet Savannah

She Gave it a Go

Rambling Renovators

Paint Me Pink

Tatertots and Jello

Zevy Joy

Joanna Anastasia

 

 

Shop the Look
https://www.paint-me-pink.com/wp-content/uploads/2022/06/61GwtH45ckL._AC_SL1281_.jpg
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https://www.paint-me-pink.com/wp-content/uploads/2022/06/81orsmTDSrL._AC_SL1500_.jpg
https://www.paint-me-pink.com/wp-content/uploads/2022/06/A1gPD-ygIL._AC_SL1500_.jpg
https://www.paint-me-pink.com/wp-content/uploads/2022/06/71ImJewRAzL._AC_SL1500_.jpg
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7 Comments
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  • Krista
    June 15, 2022

    So crisp and beautiful, Norma! Love all the pops of greenery with the black and white! Thanks for being part of this series:)

    View Comment
    Reply
  • Summer Living Room Decor | The Happy Housie
    June 15, 2022

    […] Paint Me Pink […]

    View Comment
    Reply
  • Melaine Thompson
    June 15, 2022

    love, love, love the tones in your summer home tour! It is refreshing to see something different like this!

    View Comment
    Reply
    • paintmepink
      Melaine Thompson
      June 16, 2022

      Thank you so much Melaine! The dark moody vibes are growing on me 🙂

      View Comment
      Reply
  • JOANNA
    June 16, 2022

    It’s all so cozy and hygge! Love it!!

    View Comment
    Reply
    • paintmepink
      JOANNA
      June 16, 2022

      You are the best! Thanks Joanna!

      View Comment
      Reply
  • Caitlin Marsden
    October 25, 2022

    So an amazing and impressive type of decor you’ve got there I love the way you place the rug it is so simple and beautiful but elegant and you have a warm choice of decoration so nice to look at a living room and dining room like that setup.

    View Comment
    Reply

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Hi I’m Norma

Hi I’m Norma

Welcome to my blog where I share a little piece of my creativity in hopes to inspire you to create something beautiful.

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R e c i p e 👁️ Spooky Eye Pies 👁️…with 3 simple ingredients. These mini pies are scrumptious and ohh so spooktacular! Don’t they remind you of the Hocus Pocus “BooOOOook!” with the creepy eyeball? A few years ago I shared a homemade recipe for these mini eye pies. As much as I love my homemade pie recipe, it is time consuming to make so I decided to recreate it with simple premade ingredients. Here’s my easy version of the recipe! Trick or treat yourself, this Halloween with these spooky pies! 
.
.
For my homemade version of this recipe head on over to the blog! https://www.paint-me-pink.com/spooky-eye-pies/ 
•
✨Recipe✨
👁️2 boxes Pillsbury Premade Refrigerated Pie Crusts
👁️1 can Duncan Hines Comstock Comstock Blueberry Pie Filling 
👁️Frozen bag of cherries pitted (do not thaw)
👁️white food writing get 

Egg Wash:
•1 egg
•1 tbsp Water

1. Roll out your premade dough. With a knife hand cut around the mini tart pan, make sure to cut a circle 1/2 to 1 inch bigger around the pan. (I used mini 4 inch tart pans)

*Make sure you don’t throw away your dough because you’re going to have to make an extra small circle of the eyelid*

*You’ll need 2 dough circle cutouts per pie*

2. Place a dough circle inside the tart pan, press firmly and make sure it covers the inside.

3. Add blueberry filling and place the second dough circle cutout on top. Use a fork to seal the edges by lightly pressing around the edges. Trim around the pie with kitchen scissors.

4. Cut out small round circles (using the extra dough) that are big enough to wrap around the frozen cherry. This will be the “eyelid”. 

5. Place the frozen cherry in the middle of the pie. Then cover the frozen cherry halfway with the smaller dough circle and gently press the “eyelid” into place.

6. Brush the top of the pies with egg wash then transfer the pies to a baking sheet. 

7. Bake at 350 degrees F for 15 minutes, until golden brown. Then cover the pies with Aluminium foil so they don’t burn but continue baking. Bake for another 5-10 minutes or until the pies are golden and bubbly.

When pies are cool, draw a white line around the eyelid and a tiny dot with the writing gel.
paintmepinkblog
paintmepinkblog
•
Follow
R e c i p e 👁️ Spooky Eye Pies 👁️…with 3 simple ingredients. These mini pies are scrumptious and ohh so spooktacular! Don’t they remind you of the Hocus Pocus “BooOOOook!” with the creepy eyeball? A few years ago I shared a homemade recipe for these mini eye pies. As much as I love my homemade pie recipe, it is time consuming to make so I decided to recreate it with simple premade ingredients. Here’s my easy version of the recipe! Trick or treat yourself, this Halloween with these spooky pies! . . For my homemade version of this recipe head on over to the blog! https://www.paint-me-pink.com/spooky-eye-pies/ • ✨Recipe✨ 👁️2 boxes Pillsbury Premade Refrigerated Pie Crusts 👁️1 can Duncan Hines Comstock Comstock Blueberry Pie Filling 👁️Frozen bag of cherries pitted (do not thaw) 👁️white food writing get Egg Wash: •1 egg •1 tbsp Water 1. Roll out your premade dough. With a knife hand cut around the mini tart pan, make sure to cut a circle 1/2 to 1 inch bigger around the pan. (I used mini 4 inch tart pans) *Make sure you don’t throw away your dough because you’re going to have to make an extra small circle of the eyelid* *You’ll need 2 dough circle cutouts per pie* 2. Place a dough circle inside the tart pan, press firmly and make sure it covers the inside. 3. Add blueberry filling and place the second dough circle cutout on top. Use a fork to seal the edges by lightly pressing around the edges. Trim around the pie with kitchen scissors. 4. Cut out small round circles (using the extra dough) that are big enough to wrap around the frozen cherry. This will be the “eyelid”. 5. Place the frozen cherry in the middle of the pie. Then cover the frozen cherry halfway with the smaller dough circle and gently press the “eyelid” into place. 6. Brush the top of the pies with egg wash then transfer the pies to a baking sheet. 7. Bake at 350 degrees F for 15 minutes, until golden brown. Then cover the pies with Aluminium foil so they don’t burn but continue baking. Bake for another 5-10 minutes or until the pies are golden and bubbly. When pies are cool, draw a white line around the eyelid and a tiny dot with the writing gel.
3 days ago
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A u t u m n • We are patiently waiting for pumpkin patches and sunflower fields to open up. Anyone else ready for fall traditions?
paintmepinkblog
paintmepinkblog
•
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A u t u m n • We are patiently waiting for pumpkin patches and sunflower fields to open up. Anyone else ready for fall traditions?
5 days ago
View on Instagram |
2/6
R e c i p e • 🎃 Candy Corn Sugar Cookies 🎃 Can these cookies be any cuter! Easy to make and absolutely adorable, these autumn-inspired treats are a must have! If you are planning a Halloween party this year make sure to add this to your menu!

👻You want to double the batch – kids of all ages will devour these cookies!

Ingredients:
🤍1 cup butter, softened 
🧡1 cup sugar
💛1 egg
🤍1/2 tsp vanilla extract
🧡3 cups all purpose flour
💛1/2 tsp baking soda
🤍1/8 tsp salt
🧡Yellow food coloring (about 12 drops of yellow)
💛Red food coloring (12 drops of yellow and 4 red drops)

1. In a large bowl cream the butter and sugar together until well blended, then beat in the egg and vanilla extract.
2. Add flour, baking soda, and salt to the creamed butter mixture and mix until dough forms.
3. Divide dough into 3 parts. Add yellow food coloring to one (about 12 drops of yellow) and mix in well. To get the orange color add 12 drops of yellow first then add 4 drops of red. *You can alter the colors to your liking*
4. In a 9x5in loaf pan add parchment paper so it’s easier to remove the dough. Pressed in the “white” cookie dough first to make an even layer. Next the orange layer and then the yellow. Cover with cling wrap and refrigerate for 2 hours.
6. Preheat the oven to 350F. 
7. Remove dough from pan and cut into slices of 1/4-inch thick strips. Create small triangles and bake for 8 minutes. 
8. Place warm cookies in a bowl with sugar; roll in sugar to coat. Enjoy! 🤍🧡💛
paintmepinkblog
paintmepinkblog
•
Follow
R e c i p e • 🎃 Candy Corn Sugar Cookies 🎃 Can these cookies be any cuter! Easy to make and absolutely adorable, these autumn-inspired treats are a must have! If you are planning a Halloween party this year make sure to add this to your menu! 👻You want to double the batch – kids of all ages will devour these cookies! Ingredients: 🤍1 cup butter, softened 🧡1 cup sugar 💛1 egg 🤍1/2 tsp vanilla extract 🧡3 cups all purpose flour 💛1/2 tsp baking soda 🤍1/8 tsp salt 🧡Yellow food coloring (about 12 drops of yellow) 💛Red food coloring (12 drops of yellow and 4 red drops) 1. In a large bowl cream the butter and sugar together until well blended, then beat in the egg and vanilla extract. 2. Add flour, baking soda, and salt to the creamed butter mixture and mix until dough forms. 3. Divide dough into 3 parts. Add yellow food coloring to one (about 12 drops of yellow) and mix in well. To get the orange color add 12 drops of yellow first then add 4 drops of red. *You can alter the colors to your liking* 4. In a 9x5in loaf pan add parchment paper so it’s easier to remove the dough. Pressed in the “white” cookie dough first to make an even layer. Next the orange layer and then the yellow. Cover with cling wrap and refrigerate for 2 hours. 6. Preheat the oven to 350F. 7. Remove dough from pan and cut into slices of 1/4-inch thick strips. Create small triangles and bake for 8 minutes. 8. Place warm cookies in a bowl with sugar; roll in sugar to coat. Enjoy! 🤍🧡💛
1 week ago
View on Instagram |
3/6
H o m e • And just like that Halloween cookies are brewing in our home. Can you believe there’s only 18 days until October 1st! 👻

"Magic is really very simple, all you've got to do is want something and then let yourself have it." -Aggie Cromwell
paintmepinkblog
paintmepinkblog
•
Follow
H o m e • And just like that Halloween cookies are brewing in our home. Can you believe there’s only 18 days until October 1st! 👻 "Magic is really very simple, all you've got to do is want something and then let yourself have it." -Aggie Cromwell
1 week ago
View on Instagram |
4/6
R e c i p e • 💀Chocolate Skull Gingerbread Stamped Cookies 💀 Spooky season is just around the corner! If you’ve never tried gingerbread and chocolate together, you’re in for a real treat! These spooktacular stamped cookies are baked with dutch cocoa and a hint of molasses. They are soft and chewy and filled with all the warm, cozy spices we love during fall.

💀You guys better run to @michaelsstores and snag this Skull Cookie Stamper!

Ingredients:
🖤6 Tbsp unsalted butter, at room temperature
🖤1/3 cup plus 2 Tbsp dark brown sugar, packed
🖤1/3 cup molasses
🖤1 large egg yolk
🖤1 3/4 cup plus 2 Tbsp all purpose flour
🖤3 Tbsp Dutch processed cocoa powder (unsweetened)
🖤1/2 tsp baking soda
🖤1/4 tsp salt
🖤1 tsp cinnamon
🖤1 tsp ground ginger
🖤1/2 tsp cardamom

GLAZE:
🖤1 cup confectioner’s sugar, sifted
🖤1 Tbsp melted butter
🖤1 tsp vanilla extract
🖤3 Tbsp warm water to thin, plus more as necessary

1. Cream the butter and sugar together until well blended, then beat in the molasses and egg yolk. 
2. In a large bowl whisk flour, cocoa powder, baking soda, salt, cinnamon, ground ginger, and cardamom. Then add with the wet ingredients until the dough comes together. 
3. Turn the dough out onto a lightly flour surface and knead a couple of times to bring it all together. Form into a flat disk, wrap in plastic, and refrigerate for 45 minutes.
4. Preheat the oven to 350F. 
5. Roll out the dough to a 1/4 inch thickness. Press the cookie stamp into the dough, pressing all around the stamp to get a good impression. Note: The impression should be nice and sharp for best results.
6. Bake for 8-10 minutes. You don’t want to over bake these cookies, so do a test cookie or two to figure out the best timing for your oven. The cookies will be soft when you remove them from the oven, but will firm up as they cool. 
7. Whisk the glaze ingredients together until they become a smooth thin glaze. Add more water if the glaze is too thick, a little at a time. It should have the consistency of maple syrup.
8. Brush cookies with the glaze (or you can dip them) while still slightly warm. The glaze will dry in about 10 minutes. Enjoy!
paintmepinkblog
paintmepinkblog
•
Follow
R e c i p e • 💀Chocolate Skull Gingerbread Stamped Cookies 💀 Spooky season is just around the corner! If you’ve never tried gingerbread and chocolate together, you’re in for a real treat! These spooktacular stamped cookies are baked with dutch cocoa and a hint of molasses. They are soft and chewy and filled with all the warm, cozy spices we love during fall. 💀You guys better run to @michaelsstores and snag this Skull Cookie Stamper! Ingredients: 🖤6 Tbsp unsalted butter, at room temperature 🖤1/3 cup plus 2 Tbsp dark brown sugar, packed 🖤1/3 cup molasses 🖤1 large egg yolk 🖤1 3/4 cup plus 2 Tbsp all purpose flour 🖤3 Tbsp Dutch processed cocoa powder (unsweetened) 🖤1/2 tsp baking soda 🖤1/4 tsp salt 🖤1 tsp cinnamon 🖤1 tsp ground ginger 🖤1/2 tsp cardamom GLAZE: 🖤1 cup confectioner’s sugar, sifted 🖤1 Tbsp melted butter 🖤1 tsp vanilla extract 🖤3 Tbsp warm water to thin, plus more as necessary 1. Cream the butter and sugar together until well blended, then beat in the molasses and egg yolk. 2. In a large bowl whisk flour, cocoa powder, baking soda, salt, cinnamon, ground ginger, and cardamom. Then add with the wet ingredients until the dough comes together. 3. Turn the dough out onto a lightly flour surface and knead a couple of times to bring it all together. Form into a flat disk, wrap in plastic, and refrigerate for 45 minutes. 4. Preheat the oven to 350F. 5. Roll out the dough to a 1/4 inch thickness. Press the cookie stamp into the dough, pressing all around the stamp to get a good impression. Note: The impression should be nice and sharp for best results. 6. Bake for 8-10 minutes. You don’t want to over bake these cookies, so do a test cookie or two to figure out the best timing for your oven. The cookies will be soft when you remove them from the oven, but will firm up as they cool. 7. Whisk the glaze ingredients together until they become a smooth thin glaze. Add more water if the glaze is too thick, a little at a time. It should have the consistency of maple syrup. 8. Brush cookies with the glaze (or you can dip them) while still slightly warm. The glaze will dry in about 10 minutes. Enjoy!
2 weeks ago
View on Instagram |
5/6
M a g i c • Last year we started a new fall tradition, a Harry Potter photograph series. I wish I would have done this years ago! I can only image the collection of pictures we would have had by now. Better late than never right? 

✨Swipe to see last years picture! ✨

Happiness can be found, even in the darkest of times, if one only remembers to turn on the light."
- Albus Dumbledore
M a g i c • Last year we started a new fall tradition, a Harry Potter photograph series. I wish I would have done this years ago! I can only image the collection of pictures we would have had by now. Better late than never right? 

✨Swipe to see last years picture! ✨

Happiness can be found, even in the darkest of times, if one only remembers to turn on the light."
- Albus Dumbledore
paintmepinkblog
paintmepinkblog
•
Follow
M a g i c • Last year we started a new fall tradition, a Harry Potter photograph series. I wish I would have done this years ago! I can only image the collection of pictures we would have had by now. Better late than never right? ✨Swipe to see last years picture! ✨ Happiness can be found, even in the darkest of times, if one only remembers to turn on the light." - Albus Dumbledore
2 weeks ago
View on Instagram |
6/6

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R e c i p e 👁️ Spooky Eye Pies 👁️…with 3 simple ingredients. These mini pies are scrumptious and ohh so spooktacular! Don’t they remind you of the Hocus Pocus “BooOOOook!” with the creepy eyeball? A few years ago I shared a homemade recipe for these mini eye pies. As much as I love my homemade pie recipe, it is time consuming to make so I decided to recreate it with simple premade ingredients. Here’s my easy version of the recipe! Trick or treat yourself, this Halloween with these spooky pies! 
.
.
For my homemade version of this recipe head on over to the blog! https://www.paint-me-pink.com/spooky-eye-pies/ 
•
✨Recipe✨
👁️2 boxes Pillsbury Premade Refrigerated Pie Crusts
👁️1 can Duncan Hines Comstock Comstock Blueberry Pie Filling 
👁️Frozen bag of cherries pitted (do not thaw)
👁️white food writing get 

Egg Wash:
•1 egg
•1 tbsp Water

1. Roll out your premade dough. With a knife hand cut around the mini tart pan, make sure to cut a circle 1/2 to 1 inch bigger around the pan. (I used mini 4 inch tart pans)

*Make sure you don’t throw away your dough because you’re going to have to make an extra small circle of the eyelid*

*You’ll need 2 dough circle cutouts per pie*

2. Place a dough circle inside the tart pan, press firmly and make sure it covers the inside.

3. Add blueberry filling and place the second dough circle cutout on top. Use a fork to seal the edges by lightly pressing around the edges. Trim around the pie with kitchen scissors.

4. Cut out small round circles (using the extra dough) that are big enough to wrap around the frozen cherry. This will be the “eyelid”. 

5. Place the frozen cherry in the middle of the pie. Then cover the frozen cherry halfway with the smaller dough circle and gently press the “eyelid” into place.

6. Brush the top of the pies with egg wash then transfer the pies to a baking sheet. 

7. Bake at 350 degrees F for 15 minutes, until golden brown. Then cover the pies with Aluminium foil so they don’t burn but continue baking. Bake for another 5-10 minutes or until the pies are golden and bubbly.

When pies are cool, draw a white line around the eyelid and a tiny dot with the writing gel.
paintmepinkblog
paintmepinkblog
•
Follow
R e c i p e 👁️ Spooky Eye Pies 👁️…with 3 simple ingredients. These mini pies are scrumptious and ohh so spooktacular! Don’t they remind you of the Hocus Pocus “BooOOOook!” with the creepy eyeball? A few years ago I shared a homemade recipe for these mini eye pies. As much as I love my homemade pie recipe, it is time consuming to make so I decided to recreate it with simple premade ingredients. Here’s my easy version of the recipe! Trick or treat yourself, this Halloween with these spooky pies! . . For my homemade version of this recipe head on over to the blog! https://www.paint-me-pink.com/spooky-eye-pies/ • ✨Recipe✨ 👁️2 boxes Pillsbury Premade Refrigerated Pie Crusts 👁️1 can Duncan Hines Comstock Comstock Blueberry Pie Filling 👁️Frozen bag of cherries pitted (do not thaw) 👁️white food writing get Egg Wash: •1 egg •1 tbsp Water 1. Roll out your premade dough. With a knife hand cut around the mini tart pan, make sure to cut a circle 1/2 to 1 inch bigger around the pan. (I used mini 4 inch tart pans) *Make sure you don’t throw away your dough because you’re going to have to make an extra small circle of the eyelid* *You’ll need 2 dough circle cutouts per pie* 2. Place a dough circle inside the tart pan, press firmly and make sure it covers the inside. 3. Add blueberry filling and place the second dough circle cutout on top. Use a fork to seal the edges by lightly pressing around the edges. Trim around the pie with kitchen scissors. 4. Cut out small round circles (using the extra dough) that are big enough to wrap around the frozen cherry. This will be the “eyelid”. 5. Place the frozen cherry in the middle of the pie. Then cover the frozen cherry halfway with the smaller dough circle and gently press the “eyelid” into place. 6. Brush the top of the pies with egg wash then transfer the pies to a baking sheet. 7. Bake at 350 degrees F for 15 minutes, until golden brown. Then cover the pies with Aluminium foil so they don’t burn but continue baking. Bake for another 5-10 minutes or until the pies are golden and bubbly. When pies are cool, draw a white line around the eyelid and a tiny dot with the writing gel.
3 days ago
View on Instagram |
1/5
A u t u m n • We are patiently waiting for pumpkin patches and sunflower fields to open up. Anyone else ready for fall traditions?
paintmepinkblog
paintmepinkblog
•
Follow
A u t u m n • We are patiently waiting for pumpkin patches and sunflower fields to open up. Anyone else ready for fall traditions?
5 days ago
View on Instagram |
2/5
R e c i p e • 🎃 Candy Corn Sugar Cookies 🎃 Can these cookies be any cuter! Easy to make and absolutely adorable, these autumn-inspired treats are a must have! If you are planning a Halloween party this year make sure to add this to your menu!

👻You want to double the batch – kids of all ages will devour these cookies!

Ingredients:
🤍1 cup butter, softened 
🧡1 cup sugar
💛1 egg
🤍1/2 tsp vanilla extract
🧡3 cups all purpose flour
💛1/2 tsp baking soda
🤍1/8 tsp salt
🧡Yellow food coloring (about 12 drops of yellow)
💛Red food coloring (12 drops of yellow and 4 red drops)

1. In a large bowl cream the butter and sugar together until well blended, then beat in the egg and vanilla extract.
2. Add flour, baking soda, and salt to the creamed butter mixture and mix until dough forms.
3. Divide dough into 3 parts. Add yellow food coloring to one (about 12 drops of yellow) and mix in well. To get the orange color add 12 drops of yellow first then add 4 drops of red. *You can alter the colors to your liking*
4. In a 9x5in loaf pan add parchment paper so it’s easier to remove the dough. Pressed in the “white” cookie dough first to make an even layer. Next the orange layer and then the yellow. Cover with cling wrap and refrigerate for 2 hours.
6. Preheat the oven to 350F. 
7. Remove dough from pan and cut into slices of 1/4-inch thick strips. Create small triangles and bake for 8 minutes. 
8. Place warm cookies in a bowl with sugar; roll in sugar to coat. Enjoy! 🤍🧡💛
paintmepinkblog
paintmepinkblog
•
Follow
R e c i p e • 🎃 Candy Corn Sugar Cookies 🎃 Can these cookies be any cuter! Easy to make and absolutely adorable, these autumn-inspired treats are a must have! If you are planning a Halloween party this year make sure to add this to your menu! 👻You want to double the batch – kids of all ages will devour these cookies! Ingredients: 🤍1 cup butter, softened 🧡1 cup sugar 💛1 egg 🤍1/2 tsp vanilla extract 🧡3 cups all purpose flour 💛1/2 tsp baking soda 🤍1/8 tsp salt 🧡Yellow food coloring (about 12 drops of yellow) 💛Red food coloring (12 drops of yellow and 4 red drops) 1. In a large bowl cream the butter and sugar together until well blended, then beat in the egg and vanilla extract. 2. Add flour, baking soda, and salt to the creamed butter mixture and mix until dough forms. 3. Divide dough into 3 parts. Add yellow food coloring to one (about 12 drops of yellow) and mix in well. To get the orange color add 12 drops of yellow first then add 4 drops of red. *You can alter the colors to your liking* 4. In a 9x5in loaf pan add parchment paper so it’s easier to remove the dough. Pressed in the “white” cookie dough first to make an even layer. Next the orange layer and then the yellow. Cover with cling wrap and refrigerate for 2 hours. 6. Preheat the oven to 350F. 7. Remove dough from pan and cut into slices of 1/4-inch thick strips. Create small triangles and bake for 8 minutes. 8. Place warm cookies in a bowl with sugar; roll in sugar to coat. Enjoy! 🤍🧡💛
1 week ago
View on Instagram |
3/5
H o m e • And just like that Halloween cookies are brewing in our home. Can you believe there’s only 18 days until October 1st! 👻

"Magic is really very simple, all you've got to do is want something and then let yourself have it." -Aggie Cromwell
paintmepinkblog
paintmepinkblog
•
Follow
H o m e • And just like that Halloween cookies are brewing in our home. Can you believe there’s only 18 days until October 1st! 👻 "Magic is really very simple, all you've got to do is want something and then let yourself have it." -Aggie Cromwell
1 week ago
View on Instagram |
4/5
R e c i p e • 💀Chocolate Skull Gingerbread Stamped Cookies 💀 Spooky season is just around the corner! If you’ve never tried gingerbread and chocolate together, you’re in for a real treat! These spooktacular stamped cookies are baked with dutch cocoa and a hint of molasses. They are soft and chewy and filled with all the warm, cozy spices we love during fall.

💀You guys better run to @michaelsstores and snag this Skull Cookie Stamper!

Ingredients:
🖤6 Tbsp unsalted butter, at room temperature
🖤1/3 cup plus 2 Tbsp dark brown sugar, packed
🖤1/3 cup molasses
🖤1 large egg yolk
🖤1 3/4 cup plus 2 Tbsp all purpose flour
🖤3 Tbsp Dutch processed cocoa powder (unsweetened)
🖤1/2 tsp baking soda
🖤1/4 tsp salt
🖤1 tsp cinnamon
🖤1 tsp ground ginger
🖤1/2 tsp cardamom

GLAZE:
🖤1 cup confectioner’s sugar, sifted
🖤1 Tbsp melted butter
🖤1 tsp vanilla extract
🖤3 Tbsp warm water to thin, plus more as necessary

1. Cream the butter and sugar together until well blended, then beat in the molasses and egg yolk. 
2. In a large bowl whisk flour, cocoa powder, baking soda, salt, cinnamon, ground ginger, and cardamom. Then add with the wet ingredients until the dough comes together. 
3. Turn the dough out onto a lightly flour surface and knead a couple of times to bring it all together. Form into a flat disk, wrap in plastic, and refrigerate for 45 minutes.
4. Preheat the oven to 350F. 
5. Roll out the dough to a 1/4 inch thickness. Press the cookie stamp into the dough, pressing all around the stamp to get a good impression. Note: The impression should be nice and sharp for best results.
6. Bake for 8-10 minutes. You don’t want to over bake these cookies, so do a test cookie or two to figure out the best timing for your oven. The cookies will be soft when you remove them from the oven, but will firm up as they cool. 
7. Whisk the glaze ingredients together until they become a smooth thin glaze. Add more water if the glaze is too thick, a little at a time. It should have the consistency of maple syrup.
8. Brush cookies with the glaze (or you can dip them) while still slightly warm. The glaze will dry in about 10 minutes. Enjoy!
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R e c i p e • 💀Chocolate Skull Gingerbread Stamped Cookies 💀 Spooky season is just around the corner! If you’ve never tried gingerbread and chocolate together, you’re in for a real treat! These spooktacular stamped cookies are baked with dutch cocoa and a hint of molasses. They are soft and chewy and filled with all the warm, cozy spices we love during fall. 💀You guys better run to @michaelsstores and snag this Skull Cookie Stamper! Ingredients: 🖤6 Tbsp unsalted butter, at room temperature 🖤1/3 cup plus 2 Tbsp dark brown sugar, packed 🖤1/3 cup molasses 🖤1 large egg yolk 🖤1 3/4 cup plus 2 Tbsp all purpose flour 🖤3 Tbsp Dutch processed cocoa powder (unsweetened) 🖤1/2 tsp baking soda 🖤1/4 tsp salt 🖤1 tsp cinnamon 🖤1 tsp ground ginger 🖤1/2 tsp cardamom GLAZE: 🖤1 cup confectioner’s sugar, sifted 🖤1 Tbsp melted butter 🖤1 tsp vanilla extract 🖤3 Tbsp warm water to thin, plus more as necessary 1. Cream the butter and sugar together until well blended, then beat in the molasses and egg yolk. 2. In a large bowl whisk flour, cocoa powder, baking soda, salt, cinnamon, ground ginger, and cardamom. Then add with the wet ingredients until the dough comes together. 3. Turn the dough out onto a lightly flour surface and knead a couple of times to bring it all together. Form into a flat disk, wrap in plastic, and refrigerate for 45 minutes. 4. Preheat the oven to 350F. 5. Roll out the dough to a 1/4 inch thickness. Press the cookie stamp into the dough, pressing all around the stamp to get a good impression. Note: The impression should be nice and sharp for best results. 6. Bake for 8-10 minutes. You don’t want to over bake these cookies, so do a test cookie or two to figure out the best timing for your oven. The cookies will be soft when you remove them from the oven, but will firm up as they cool. 7. Whisk the glaze ingredients together until they become a smooth thin glaze. Add more water if the glaze is too thick, a little at a time. It should have the consistency of maple syrup. 8. Brush cookies with the glaze (or you can dip them) while still slightly warm. The glaze will dry in about 10 minutes. Enjoy!
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