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Post Your Halloween Crafts!

Discussion in 'Chit Chat' started by Spartan 117, Oct 1, 2020.

  1. Spartan 117

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    (This thread was initially part of our monthly sub-forum for the month of October. However, it is still open for replies.)

    Post Your
    Halloween Crafts!

    Hello everyone, the Ghost of Sparta here with another monstrous monthly thread! This October, the staff would like to see you share your haunting Halloween crafts: whether that be deadly decorations, petrifying pumpkins, terrifying treats or even spine-tingling original stories!

    If you'd like to upload a picture of creepy creations, you can upload a picture to your EC album by clicking Menu/Media/Add Media. Post here to let us know that you’ve updated your album! Alternatively you can upload it to an anonymous hosting website such as https://imgbb.com/, click "BB Code Full Linked" and copy and paste that code into your post. However, if you do this, be aware that these pictures will be public.


    [​IMG]
     
    #1 Spartan 117, Oct 1, 2020
    Last edited: Nov 1, 2020
  2. LostInDaydreams

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    Here are a few of my pumpkins from previous years. :ghost:
     
  3. Mirko

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    Your pumpkin carvings look absolutely amazing!
     
  4. LostInDaydreams

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    Thanks, @Mirko. I really enjoy carving pumpkins. :slight_smile:
     
  5. Spartan 117

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    They’re great! I think we’ll probably get a few more replies to this thread when we get nearer Halloween. :stuck_out_tongue_closed_eyes:
     
  6. Hawk

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    Your pumpkins look great, @LostInDaydreams!

    I probably won't be participating in pumpkin carving this year. Though, I am interested to see what creations people come up with!
     
  7. LostInDaydreams

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    Getting closer! :grin:

    Is anyone else going pumpkin picking? We’re picking our own this year.
     
  8. Aspen

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    We went to the pumpkin patch but we didn't pick our own. We bought a whole lot of the already-picked ones and I think we're carving them this weekend. :grin:
     
  9. LostInDaydreams

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    Nice. We look forward to photos. :stuck_out_tongue_closed_eyes:

    We’re going pumpkin picking tomorrow. :grin:

    I saw a photo of a carved pineapple! Anyone carving something other than a pumpkin?
     
    #9 LostInDaydreams, Oct 25, 2020
    Last edited: Oct 25, 2020
  10. HM03

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    I've seen a ton of photos of watermelons! If they weren't so expensive this time of year, I LOVE to carve one! Maybe one year I'll splurge aha
     
  11. LostInDaydreams

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    Ah, one day... :slight_smile:
     
  12. QuietPeace

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    I was planning on making a pumpkin pie (using an actual pumpkin not from a can) but I cannot eat an entire one. I was going to bring it to a group meet but the rules changed due to an increase in the virus and we cannot eat at the meets now. If it changes for the meet on the 31st or if I make it anyway and make my boyfriend eat most of it then I will post it.
     
  13. LostInDaydreams

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    I have never had pumpkin pie. I’ve only ever carved them.

    Do you eat it cold? Or warm? Or either?
     
  14. QuietPeace

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    @LostInDaydreams Never? wow! Pumpkin pie is a tradition in the USA and with my mom being from the midwest even more so. For it to set up well it has to cool so I eat it the first time at room temperature, then I keep it in the refrigerator and just eat it cold. I have always eaten it with whipped cream on top also. I am vegan so the recipe is vegan and it is gluten free. (the whipped cream I make from an oat based cream)
     
  15. LostInDaydreams

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    No, outside of Hogwarts, it’s not really a thing in the UK. Maybe I’ll have to find a recipe!
     
  16. QuietPeace

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    I baked the pie. I have uploaded the photo but it is not yet approved, hopefully it can be added later. I am going out for the day and since this is the last day I will post the recipe now.

    Pie Filling:



    15 oz (425 g) pureed pumpkin (not pumpkin pie filling) (*see notes)

    3/4 cup (180 ml) coconut milk canned (full-fat)

    1/2 cup (100 g) coconut sugar or brown sugar (*see notes)

    2 1/2 tbsp (50 g) maple syrup or any other liquid sweetener

    3 tbsp (24 g) cornstarch or tapioca flour (*see notes)

    2 1/2 tsp pumpkin pie spice (*see notes)

    1 tsp vanilla extract

    1/3 tsp salt

    Whipped coconut cream (optional)



    Pie crust:



    1 cup + 1 tbsp (160 g) gluten-free flour (*see recipe notes)

    1/2 cup (60 g) almond flour (*see recipe notes)

    2 flax eggs (2 tbsp ground flax seeds + 1/4 cup water)

    2 1/2 tbsp (30 g) coconut oil softened

    2 tbsp (20 g) coconut sugar or brown sugar

    Pinch of salt



    Instructions





    I recommend using a kitchen scale for this recipe.



    Pie Crust:



    To make the flax egg, simply put 2 tbsp ground flax seeds (or ground chia seeds) to a small bowl, add 1/4 cup of water and mix with a whisk. Set aside for 5 minutes.

    Put all dry crust ingredients into a medium-sized bowl, then add the wet ingredients, stir with a spatula or fork. Then use your hands to knead the dough until it holds together or use a food processor! If the dough appears too dry, add a tiny bit of cold water.

    Press the dough into the bottom of a greased 8-inch (or 9-inch) pie pan and about 2 inches (5 cm) up the sides. Put the pan into the fridge (while you make the filling) and preheat the oven to 350°F (180°C).



    Pumpkin Pie Filling:



    Process all filling ingredients in a food processor or blender until completely smooth.

    Pour the pumpkin filling into the uncooked pie crust and spread it with a spatula.

    Bake in the oven for 50 minutes. Turn off the oven and let the pie in the oven but open the door of the oven. Wait for a further 5 minutes, then take it out of the oven and let cool at room temperature. The middle of the pie will still be a bit wobbly and that's normal.

    After the pie has cooled on the counter for a while, place it into the fridge to firm up. This takes at least 2 hours but preferably leave it there overnight.

    Decorate the pumpkin pie with whipped nondairy cream. Enjoy! Store pie leftovers covered in the fridge for up to 6 days.



    Notes





    Pumpkin puree: You can use canned pumpkin puree or make your own.

    Sweetener: Any granulated sweetener can be used. Some other examples are Xylitol*, Erythritol or date sugar. *Desserts with Xylitol should be never given to dogs.

    Cornstarch: You can use arrowroot flour or tapioca flour.

    Pumpkin Pie Spice: You can make your own! Mix: 1/2 tbsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp allspice, 1/8 tsp nutmeg, and 1/8 tsp cloves in a small bowl.

    Gluten-free flour blend: I used 120 g rice flour and 40 g tapioca flour. A store-bought gluten-free flour blend (with similar ingredients) should work as well.

    Almond flour: To make the recipe nut-free, you can use ground shredded unsweetened coconut. Simply process it in a blender or electric coffee/spice #######. (be careful though, some people allergic to nuts are also allergic to coconut as it is also a tree nut)





    How to make your own pumpkin puree?
    1. Cut the pumpkin into slices (you can leave the skin on) and put it on a baking sheet lined with parchment paper.

    2. Cook the slices in the oven at 400 °F (204 °C) until the pumpkin is soft when you pierce it with a fork (it takes about 30-45 minutes).

    3. Once it’s soft, remove the skin, add the pumpkin flesh to a blender or food processor and blend on high speed.

    4. Depending on the starch content of the pumpkin, you might need to add a little water until the puree is creamy.
     
  17. LostInDaydreams

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    Looks good, @QuietPeace. :slight_smile: Did you manage to eat it all?
     
  18. QuietPeace

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    Half of it is gone. I had guests over tonight for a role playing game and they helped. My boyfriend is coming over later this week and between he and I we can finish it. It turned out pretty good, better than the one I made last year.
     
  19. Andrew99

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    Deranged cat vomiting.
     

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  20. Mirko

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