My husband and son love Rice Krispie treats--probably more than they do most time-consuming desserts! So when I was thinking about a homemade Halloween treat, I decided to adapt Rice Krispie treats to make little pumpkins. Of course, since I was going to the trouble to make pumpkins, I needed cool packaging, and PaperTrey Ink's Frosted Tin Tie Bags and Spooky Sweets I and II are perfect! I'm including step-by-step pictures; if you click on a picture, you should get a larger version.
(1) I started with a 10 ounce bag of marshmallows and 4 tablespoons of margarine in a glass bowl sprayed with non-stick cooking spray. After microwaving the marshmallow/margarine mixture on high for about 90 seconds, I stirred and added about 15 drops of yellow food coloring and 8 drops of red food coloring. I microwaved it for another 60 seconds before stirring in 6 cups of Rice Krispies. (2) As soon as I could pick up the mixture, I shaped it into about 2-1/2" balls, indenting the top with my index finger.
(3) For stems and runners, I used a package of green apple fruit roll-ups. I removed the plastic layer, then rolled about 1/3 of the roll (two times) tightly: I sliced these into 1/2" pieces and used these as my stems. The final third of the roll I sliced as thinly as possible with a sharp knife and made them into little runners, curling them here and there to add character.
Since my pumpkins had cooled quite a bit by this time, I added a drop
of corn syrup in the indented center of each pumpkin to "glue" the stem
and runner into place.
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I packaged the pumpkins two per bag in my PaperTrey Frosted Tin Tie Bags and stamped a topper using the Spooky Sweets II set. After heat embossing the spider from Spooky Sweets I onto vellum, I suspended it on a clear thread from my topper. Ribbon is Plum Pudding grosgrain, and cardstock is Vintage Ivory, Kraft, and Black. Ink is Versamagic Pumpkin Pie and Perfect Plumeria, as well as Memento London Fog. This was a really fun little project!
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