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DECK THE HOLIDAY'S: 11/13/15

Friday, November 13, 2015

THANKSGIVING WREATH PLACE CARDS AND NAPKIN RINGS!

  This comes from www.littlebirdiesecrets.blogspot.com .  A little something to embellish your Thanksgiving holiday table.


Remember those leaves from my "Give Thanks" Thanksgiving banner and bunting yesterday? I used my leftover supplies (burlap, too!) to finish off my Thanksgiving table place settings with easy place cards and napkin rings. I mean really easy. Here's how to throw together a few before your Thanksgiving dinner!







Thanksgiving Wreath Place Cards & Napkin Ring Tutorial





Supplies:






*Simple leaves cut from patterned paper (by hand or with your Silhouette machine--see below)

*Coordinating buttons

*3" circle wreath cut from card stock

*Kraft card stock for place cards

*Paper cutter

*Glue Dots or other strong glue

*Pop-up adhesive dots

*Sewing machine and coordinating thread (optional)

*Scraps of burlap or other fabric

*Hemp twine or linen thread


1. Gather your favorite fall patterned papers and cut simple leaf shapes out. I used about 20-25 per place card. You can definitely cut these by hand, but to make it faster I used my Silhouette cutting machine. To do this I made a sheet in Photoshop with a strip of some of my favorite digital papers and printed it. Then I drew a very simple leaf shape in the Silhouette software.




I duplicated the leaves in the software and arranged them on the strips of paper. Then I cut them out. Easy peasy, not to mention fast and cheap!




I cut several sheets worth (and used many of them for the fall leaves bunting in this post), then used the leftovers for my place cards.







2. Fold leaves in half lengthwise to give them depth. I also sewed down the center of a few of them with my sewing machine for some interest.





3. Start building your wreath by attaching a left to your paper circle with Glue Dots or other adhesive. 


Overlap leaves so none of the paper wreath is showing.


Occasionally pop up a leaf with a pop-up adhesive dot.



Continue around the wreath until full.





4. Adhere a few coordinating buttons around the wreath using Glue Dots.



5. Print your guests' names on card stock. Cut place cards to 3" x 5.25", with the name showing in the center between 3" and 4" down. I used the CK Woodbine Swashes font for the names, and the Damask Dings1 font for the leaf (just to keep it simple and in line with my fall wreath).


Fold the cards in half. The name will be toward the top of the card.



6. Add a couple of pop-up adhesive dots to the bottom half of the wreath.


Attach to the card so the name is showing through the center of the wreath.





Arrange place cards on table or plates for a splash of color. You can also use the inside for guests to write something they're thankful for--I love when projects do double duty.




Now for the napkin ring. I used the burlap scraps from the Thanksgiving banner, a button, and some hemp twine. Wrap a 3" strip around your napkin, tie with a piece of hemp twine, and tie a button on top. I know, seriously easy. And you use up scraps. And it coordinates with your banner and place cards! You're welcome. :)




Hope you all have a safe and happy Thanksgiving! Bring on the good eats!

PUMPKIN PIE BITES! A LITTLE GOES A LONG WAY!

   This recipe was found at www.bakerella.com .  Like a said before, you don't always have to make a big dessert.  Small sometimes goes along way (especially when you trying to watch what you're eating) .  Make different mini dessert and have a sampling party!




Pumpkin Pie Bites


Pumpkin Pies


I’ve been in a mini-mood lately when it comes to baking and these bite-sized pies met my big craving.
They are really, really easy. Let me show ya.



Pumpkin Cutter



Of course, it didn’t hurt that I used ready to roll refrigerated pie crust. It comes two to a box and if you roll each round pie crust a little bit thinner with a rolling pin, you can get 24 mini pumpkin-shaped pie crusts out of them. Make sure you use all the dough scraps and re-roll to maximize quantities.



Dough



Then, stuff each one in a mini muffin baking pan. This one holds 24.




Pumpkin Shells



Press the dough down, in and around the edge of each muffin cup. Make sure the stem for the pumpkin stays sticking out. You’ll notice I alternated cups above. I did this mainly to make sure the pie crusts didn’t touch each other. So I ended up baking these in two batches.




Pre-baked



Fill each pie crust with pumpkin filling all the way to the top.




Puffed Pumpkin Pies



When they come out of the oven, they’ll be puffed up like this. Too bad they didn’t stay that way. That would be pretty darn cute.




Pumpkin Pies



But no, after they cool for a few, they’ll fall and be flush with the pie crust.
See… easy mini pumpkin pie bites. These would be really cute at Thanksgiving.




Drizzled Pumpkin Pies



You can even drizzle them with melted chocolate to jazz them up a bit. Just melt some chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between. You can also add a little bit of vegetable oil to make the chocolate more fluid. Then, transfer the chocolate to a re-sealable plastic bag and cut the corner off and drizzle away.
But wait… you say you don’t want to wait until Thanksgiving.
I don’t blame you.
So… pipe some chocolate faces on and make them in October.




Mini Pumpkin Pies



Cute!
And I’ll say it again… easy!



Pumpkin Pie Bites


Ingredients


2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags



Directions



Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Note:
The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.
Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.
Enjoy!



Pumpkin Pies