Countdwown to Samhain - Day 17

   Well ghosts and ghouls, we are a little more than halfway through October. About two more weeks till the real celebration begins! So let's continue on with our crafts and recipes to make sure we are all prepared and properly spooky!

   The lamp pictured here for our craft today was made out of an actual Ouija board, scraped and transformed for some eery room decor!

   Instructions can be found HERE, on crafster in a post made by NekoNeko.

  She gives great instructions on how to peel up the actual paper Ouija part off the board using a product called Un-do which normally removes things like stickiness from stickers, gum, grease, etc. Then it's transfered to a cheap lamp, embellished and ta-da! Try setting this out for your next seance with friends!

   (This would also work for other board games, she suggests, like Candy Lane, Monopoly, etc. for your kids)




   Now, I'm a huge cheesecake fan, though I do have to admit, the No-Bake cheesecake you can whip up out of the box is more to my taste than homemade.
  
  But for those of you who like cheesecake AND pumpkin, the Chocolate Glazed Pumpkin Pie Cheesecake, from Better Homes and Gardens is perfect for your tastebuds this October. Recipe below!

 

Chocolate Glazed Pumpkin Pie Cheesecake

 

Makes: 10 servings

Prep 35 mins

Bake 350°F 45 mins               

Cool 1 hr               

Chill 3 hrs

 

Ingredients

 

Nonstick cooking spray

• 1/4
  cup butter, melted
• 1 1/2
  cups finely crushed chocolate wafer cookies (about 24 cookies)
• 1
  8 ounce package cream cheese, softened
• 1
  cup sugar
• 3
  eggs
• 1
  15 ounce can pumpkin
• 1
  teaspoon vanilla
• 1/2
  teaspoon pumpkin pie spice
• 1/4
  teaspoon salt
• 1
  cup chopped dark chocolate
• 1/3
  cup whipping cream
• 2
  ounces milk chocolate pieces or white baking pieces (about 1/3 cup), melted (optional)

 

Directions
 
1. Preheat oven to 350 degrees F. Lightly coat a 9-inch pie plate with cooking spray. In a medium bowl toss together butter and crushed chocolate wafer cookies. Spread into pie plate; press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.
 
2. In a large bowl beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice, and salt. Pour pumpkin mixture into baked crust.
 
3. Bake about 40 minutes more or until mixture is slightly puffed around edges and just set in center. Cool on a wire rack for 1 hour.
 
4. In a small microwave-safe bowl combine dark chocolate and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute; stir until smooth. Let stand for 15 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more. If desired, drizzle with milk chocolate.


To make up ahead of time:                  
             Prepare as directed. Cover and chill for up to 48 hours.