Apple print bag, tissue holder, tuile, stained glass pumpkin

CRAFT OF THE DAY
Apple Print Tote
Crafts enthusiasts have long known that a potato can be cut in half, carved into a stamp, and used to decorate everything from cards to cloth. Another idea is to use an apple and allow its natural shape to be the dominant decorative motif. Simply cut the apple in half from top to bottom, press the flesh side against a paper towel to absorb any excess moisture, and cover that side using an ink pad in the color of your choice. You can use this apple on bags, cards, book covers, or virtually any surface of your choice. Be sure to hold the apple down firmly and apply equal pressure to the top and sides. Reapply ink after each application. Once the image has dried, you can use a paint marker to add a stem and leaf.

If you want a thicker image, you can brush fabric paint onto the surface of the apple. Set the paint by allowing it to dry, placing a press cloth over the image, and using an iron set on medium.


TIP OF THE DAY
Hankie Holder
To make a pencil case, cut a 2 1/2-by-18-inch rectangle of felt; fold up bottom 6 inches. To sew, use embroidery thread and a needle with a large eye. Stitch up the sides with a running stitch: Pass needle up from back to front, then reinsert needle to back; repeat making short stitches. Finish with a knot in back. Fold over flap; add a button, and snip a buttonhole. To cover a 3-by-5-inch notebook, cut an 11-by-5 1/2-inch rectangle of felt with pinking shears. Center open book on felt; fold ends over covers. Sew top and bottom edges with a running stitch. For a closure, sew a button to front and add a thread loop to back.



COOKIE OF THE DAY
Tuile
Thin tuile cookies are baked, then folded into tartlet shells while still warm. Once cooled, each ruffled cup is filled with vibrant, sweet lemon curd and topped with a playful meringue curlicue.
Ingredients
Makes about 20
FOR THE SHELLS
1/4 cup (1/2 stick) unsalted butter, melted
2/3 cup confectioners' sugar, sifted
2 large egg whites, room temperature
1/2 cup sifted all-purpose flour
1/2 teaspoon pure vanilla extract
FOR THE MERINGUE CAPS
3 large egg whites, room temperature
1/2 cup sugar
FOR THE LEMON CURD
6 large egg yolks
1 tablespoon finely grated lemon zest, plus 1/2 cup fresh lemon juice (about 3 lemons total)
3/4 cup granulated sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
Directions
Preheat oven to 325 degrees. Make the shells: Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in egg whites, one at a time. Mix in flour and vanilla.
Spoon 1 scant teaspoon batter onto a rimmed baking sheet lined with a nonstick baking mat. Using the back of a teaspoon, spread into a 3-inch circle. Repeat 4 times. Bake until golden, 10 to 12 minutes. Immediately transfer cookies, one at a time, to inverted small tartlet shells or brioche molds; gently press to shape. Let set, about 30 seconds. Repeat with remaining batter. If cookies become too cool to shape, return them to oven for 20 seconds. Shells can be stored in an airtight container up to 3 days.
Reduce oven temperature to 200 degrees. Make the meringue caps: Put egg whites and sugar into the bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved. Attach bowl to mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form and meringue is cool, about 10 minutes. Transfer to a pastry bag fitted with a 7/16-inch star tip (such as Ateco No. 825). Pipe 20 spirals, 1 1/4 inches round and 2 inches high, onto baking sheets lined with parchment, spacing about 1 inch apart. Bake 20 minutes. Reduce oven temperature to 150 degrees. Bake until dry but not brown, about 2 hours more. Transfer meringues to a wire rack; let cool completely. Meringues can be stored in an airtight container up to 3 days.
Make the curd: Whisk egg yolks, lemon zest and juice, and sugar in a heavy, medium saucepan. Cook, stirring constantly, over medium-low heat until mixture registers 160 degrees on a candy thermometer, 8 to 10 minutes. Remove from heat. Stir in salt. Add butter, 1 piece at a time, stirring after each addition until smooth. Pour curd through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto surface. Refrigerate until cold and set, at least 1 hour (up to 2 days).
To serve, spoon 2 teaspoons curd into each shell. Top each with a meringue cap.



HALLOWEEN IDEA OF THE DAY
Stained Glass Pumpkin

Soften and alter the stark light of a jack-o'-lantern's candle or bulb, or enhance unusual gourds and squashes, by using sheets of colored wax paper to create a stained glass-o'-lantern. Or, if you can't resist the lure of tradition, you can also use this technique on a classic pumpkin like the 'Big Max' and carve a motif such as an Indian-summer sun. When the light diffuses through the wax paper, it casts a unique glow onto a stoop or stairway.

1. With a serrated knife or mini handsaw, cut a hole into the gourd's top or bottom; scoop out the seeds.

2. If you're using a template, draw the design on a sheet of paper (above, center); cut out. Tape the drawing to the gourd, and use a needle poking tool or pushpin to trace your design. If you'd rather draw directly on the gourd, use a soft felt-tipped pen so the nib won't bruise it, in red or green ink so stray marks don't stand out. Cut out the design. Use a smooth blade to clean rough edges.

3. Attach colored wax paper to the inside of the gourd with straight pins. If you're using a candle, make sure it's short and sturdy so the paper doesn't burn.