Seven Ideas for Awsome No-Carve Halloween Jack O'Lanterns

Every year I go on the hunt (and by "hunt" I mean "surf Pinterest") to find cool ideas I can use to make the most awesome Halloween Jack O'Lanterns EVER. 

But there's always just one catch - I don't want to have to actually carve the pumpkin because kids and knives are not my thing, and honestly, pumpkin guts are not my thing so much either.

So if you are also looking for ways to make a Pinterest-worthy pumpkin within a blade, here are seven ideas for awesome no-carve Jack O'Lanterns:

1. Create a Book Page Pumpkin - Creations by Kara's tutorial explains how to turn an old book into a fantastical pumpkin. Sooo amazing.

2. Make Glow-in-the-Dark Funkins - Martha Stewart tells how to make these cool creations using a funkin (foam pumpkin) and glow-in-the-dark powder. I also had success using Glow in the Dark Duck Tape. 

3. Decorate a Cute as a Button Pumpkin (pictured above) - Real Simple has instructions for making this easy polka dot pumpkin from re-purposed buttons. You can buy over 100 black buttons from Amazon for under six dollars, making this an easy and inexpensive way to decorate a pumpkin.

4. Paint a Chalkboard Pumpkin - Zakka Life's directions for this clever DIY project explains just how to do it, and I love that you can change it as often you like with the swipe of an eraser.

5. Add a hat and mask for a quick Pumpkin Disguise - I found this idea from Better Homes and Gardens. It's also turned out cute with tiny outgrown baby Halloween costumes, if you want to dress up the pumpkin entirely.

6.  Apply tickers for an Instant Goofy Pumpkin - it's as easy, peasy as it sounds. Just add stickers, you can even purchase special Halloween Jack O'Lantern Face Stickers (12 sheets for $6.99) on Amazon.

7. Use push-in sets to create Pumpkin Characters - these recently have become really popular, so you can find just about all the kid-favorite characters. Pictured here, Darth Pumpkin. You, too can have a Star Wars Darth Vadar Pumpkin for the low price of $21. It seems a little pricey, but I still sorta want to get one for my Star Wars loving son.

Also available: Mr. Potato Head ($12.00) and Mrs. Potato Head ($19.99) and a whole bunch more.

Happy Halloween pumpkin decorating!

Need any more ideas? Here are the no-carve pumpkins I shared last year.

Whatever you create, have fun and Happy Halloween!

How to make a perfect brisket

Tonight is Rosh Hashanah, so of course I'm cooking. I keep seeing a bunch of brisket baking questions in my Facebook feed, so for anyone searching for how to make a perfect brisket, here's how.

Of course, there's no one way to make a perfect brisket so I should qualify this as my personal favorite way to make a perfect brisket. The recipe I use I think is the one often called Southern Brisket or Jewish Brisket, but to be honest this recipe didn't come from my family, so I really don't know how traditional, or non-traditional, Jewish, or southern, it is. The recipe actually comes from my brother's friend's grandma, who I think was Jewish, and also southern, but I'm not entirely positive.

Anyway, southern, Jewish, or not, this is a recipe for how to cook a perfect brisket every time.

Beef Brisket

Ingredients:
1 beef brisket, 6-8 pounds - get the best quality one you possibly can. I get mine from a specialty butcher.
1 jar Heinz chili sauce, 12 oz
1 packet Lipton onion soup mix
1 can of Coca Cola, 12 oz

Serves 8 to 10 people

Directions:
1. Preheat the oven to 325 degrees.
2. Put the brisket in a strong cooking dish, approx. 13 x 9 inches. A disposable aluminum one will not work. Don't risk it and learn the hard way like I did, just trust me you need a real baking dish. I use a stoneware Le Creuset Baking Dish and love it, but any sturdy pan will work.
3. The brisket should be placed in the pan fat side up. Score the fat all over with a sharp knife.
4. In a bowl, whisk together the chili sauce, onion soup mix and can of coke. Pour over the brisket.

5. Cover the pan tightly with aluminum foil, and put it the 325 degree oven.
6. Leave the brisket alone. THIS IS IMPORTANT. Do not turn, poke, prod or even open the aluminum foil. Again, I repeat, leave the brisket alone. I know this can be difficult, but trust me, you can't open it even once or you risk having all the heat escape and letting your lovely brisket dry out. I repeat one more time, leave the brisket alone. Cook for 3 to 4 hours; general rule is 30 minutes per pound.
7. Take the brisket out of the oven, cut off and discard the top layer of fat.
8.Slice the meat diagonally against the grain. Then, put the entire sliced brisket back in the pan with all the sauce, an make sure there is plenty of sauce covering the brisket slices. Let it rest at room temperature for 15-20 minutes, then serve. If it isn't quite done, you can re-cover the pan, and put it back in the oven to cook a little while longer, then remove and let rest at room temperature before serving.

That's it! Serve the brisket sliced with plenty of sauce covering each piece, and if you choose, you can serve additional sauce on the side as well.

Brisket is just as good - many argue better - the next day, so be happy if you have leftovers, of if you like to cook ahead, make the brisket the night before and just reheat in a 200 degree oven before serving.

For all those celebrating, L'Shana Tovah!