A Gourdgeous Project

I am continuing with my fall themed posts with a super cheesy pun (for which I do not apologize!)

I did another simple decor project using plastic gourds and paint. I chose a colour theme of autumn metallics – coppers, bronzes, golds instead of the typical red, orange, and yellow.



I used:

  • Acrylic craft paint
  • Gold spray paint
  • Stencils
  • Plastic gourds (from Michaels and Target)
  • Sponge brushes

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Ta Da!
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Thanks for reading!

Pumpkin Pie (or something like it!)

I enjoy cooking in general, but for some reason, I always end up being in charge of dessert (it can’t be my massive sweet tooth, can it?). This past Thanksgiving weekend, I was in charge of dessert for two different dinners and I thought it wouldn’t be Thanksgiving without pumpkin in the mix! Here’s what went down:

Pumpkin Chiffon Pie


This a recipe that I got from my mother-in-law – she has been making this recipe at Thanksgiving for years. I have never been a big fan of pumpkin pie but the fluffiness of this recipe converted me! I added my own touch by making a gingersnap crust (using homemade gluten-free ginger snaps to boot) and I garnished the pie with a sprinkle of cinnamon and chopped pistachios. Here’s the recipe:

  • 1 envelope of gelatin
  • 3/4 cup milk
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ginger
  • 1/4 nutmeg
  • 1 cup pumpkin
  • 2 eggs
  • 1 cup of heavy cream
  • 1/4 cup icing sugar

In a medium saucepan, mix gelatin with milk over medium heat. Add 1/2 cup sugar, salt, cinnamon, allspice, ginger, nutmeg, and pumpkin. Separate the egg yolks, whisk and add to pumpkin mixture and heat until thickened. In a separate bowl, whip the eggs with the remaining 1/4 cup of sugar until fluffy. Refrigerate the pumpkin mixture until cool. Meanwhile, whip the cream with 1/4 cup of icing sugar. Prior to serving, add the egg whites and half the cream to the pumpkin mixture. Pour into the crust, top with whipped cream, and garnish with cinnamon and pistachios.

Here’s the recipe for the gingersnap crust and the gluten-free cookies if you so desire.

Pumpkin Cheesecake Chocolate Tart


This was my first time making this dessert and it was delicious. The combination of chocolate and pumpkin was spot on. This is an Anna Olson recipe and the recipe can be found here.

For the crust, I had to substitute g-free flour for the all purpose flour and it messed up the crust quite a bit, but it still turned out really tasty!


I hope all my Canadian friends had a lovely Thanksgiving and that you feel as blessed as I do. Thanks for reading!!

DIY Fall Wreath

photo-8Fall is my favourite season of the year. Although it is a little bittersweet saying goodbye to summer, I can’t resist enjoying the beautiful colours that fall brings with it – not to mention Pumpkin Spice Lattes, chunky sweaters, scarves, and spicy, warm fragrances. I decided to dedicate the month of October to posts all about fall décor and recipes. Today, I am sharing a really simple DIY fall wreath.

For this project, you’ll need the following:

  • Grapevine wreath
  • Several strands of berry garland (I used 10)
  • Ribbon
  • Wire cutters
  • A silk flowerphoto 

I began by cutting the long stems off each strand of berries and bent each strand into a “c” shape, like this:


I poked one strand through the wreath at a time and placed the garland in three layers. For the first layer, I placed four strands of the greenish brown berries evenly around the wreath.


For the second layer, I used three strands of the orange berries.


For the third layer, I used two strands of the greenish brown berries again. I then cut up the last strand of garland into several pieces and tucked the pieces into sparse areas.

I tied a chocolate brown satin ribbon around the wreath, looped a silk flower through the ribbon and hung it on the inside of my front door. It was very simple project,  but looks so festive and elegant!

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Thanks for reading!