And here is the recipe and craft of the day!
Don't forget to enter the giveaway it end tomorrow!
Colored tissue paper
For each acorn, cut two pieces of colored tissue paper, one about 5 inches square, and one about 2 inches square. Ball up the larger square into a roughly oval shape.
Working over waxed paper, use a paintbrush to coat the smaller square with white glue. Wrap the smaller square around the wadded tissue, smoothing it on as you go.
Attach the acorn cap with a dab of glue. Holding the acorn by the cap only, carefully paint the outside of the tissue ball with glue to seal it. Let the acorn dry on the waxed paper.
Mini Pumpkin Tarts
3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells)
1 (15-ounce) can pumpkin
2 cups (plus extra for garnish) frozen whipped topping, thawed
1 teaspoon (plus extra for garnish) pumpkin pie spice
1 (3.4-ounce) package cheesecake-flavor instant pudding and pie filling
Mint leaves (for garnish)
Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.
Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping, a sprinkling of the pumpkin pie spice, and a mint leaf, if you like. Makes 45 tarts.
Absolutely can not wait to make these cute little pies! They are my favorite yet!