Simple Thanksgiving Tablescape

In years past, I have stuck to traditional hues for Thanksgiving. Orange, brown, and hunter green covered my table and while it looked beautiful, I have really been swooning over light and airy colors. I went grocery shopping for some Thanksgiving food staples and saw these fantastic pumpkins outside. They're such an easy DIY way to create a lovely centerpiece without much fuss.

I've never seen such pretty colors for pumpkins! Ceylon, blue-gray with tints of orange, and creamy white. Nature always surprises me with the colors it can produce. 

This year, I wanted to keep the centerpiece simple and beautiful. I usually use flowers, but this year I decided pumpkins seemed more festive...not to mention they last a lot longer, too!

We are having ten people over this year (I'm exhausted already), so I decided to create place cards for seating arrangements. Perhaps I'm still in a wedding planning frame of mind, but I think it's nice to sit different family members near others you think would have good conversation.

To keep the look from feeling too much like spring, I added warm accents like gold napkin rings and antlers. The antlers are actually ornaments from my Christmas tree. I simply tucked the tree hanger under the pumpkin to hide it. They really give the table a rustic look.

With it being our first Thanksgiving as a married couple, I wanted to integrate something with my new last name. I found these great cocktail napkins to add to our bar cart for drinks. They are so pretty I bought some for Christmas too!

How are you decorating for Thanksgiving?

Homemade Pie Crust

This year, I decided to step it up and make pie crust from scratch for Thanksgiving. I'll admit it...I really wanted to break in my new cookie cutters for a decorative trim. When I found out this crust can be frozen for up to two months, I decided to make it two weeks in advance of the holiday.

Each year, my family celebrated Thanksgiving at my grandparent's house. Man can that woman cook! She would slave away in the kitchen for days leading up to Thanksgiving day, and when the day came there was a spread that would put restaurants to shame. Homemade casseroles, the biggest turkey you've ever seen, and at least 6 different desserts draped her giant kitchen island as we all lined up with empty stomachs and empty plates, ready to dive in.  

{ I don't see nothin' wrong, with a little bit of chop and grindddd }

Once my grandfather passed away, my grandmother wasn't as fervent to make the holiday feast, so I decided I'd try my hand at passing on her legacy. Up to this point, I have always purchased crust from the freezer section, because it was one less task on my to-do list. 

As I began writing my list of recipes, old and new, I would be cooking this year, I thought about those homemade pie crusts she made. They were warm and buttery and oh-so crusty. It was always the highlight of the dessert course in my family. I suppose making homemade crusts has dwindled, like mincemeat pies, they're seldom seen around the holidays anymore. 

This is her recipe.

All of this time, I thought making crust would be insanely laborious and messy...wrong. It took only ten minutes to make! Now, the decorative rim is a different story.

After cutting the draped edges of the pie, I shaped the trimmings into a ball and rolled them out again,  cutting strips to form a braid. I haven't braided hair, or anything for that matter, in so long, I completely forgot how and had to YouTube it! Once I began braiding the crust, I decided I wanted to go for a different look. I removed the braids from my pie rim and rolled them back out to a blank canvas. I grabbed my new set of pie cutters and began punching out little leaves and adhered them using melted butter.

You can grab my set here:

 

I love the result! It is so festive and pretty! I can't wait to see it once it bakes!

What desserts are you making for your Thanksgiving dinner?

Homemade Pie Crust

Makes one crust

Preparation:  10 min

                  Cook Time: 0 min  Total Time: 10 min                       

Ingredients

        

          1 1/4 cup all-purpose flour

          1 tbsp sugar

          1 1/4 sticks unsalted butter

          3 tbsp cold water

        

Instructions

          1) Using a food processor, pour one cup of flour and half of the amount of butter and pulse until well 

                blended.

          2) Add the remaining flour and remaining butter to the food processor, and pulse until completely 

               blended. Add sugar and pulse a few more times.

          3) Transfer the mixture to a bowl or your kitchenaid and add the water. Mix with the paddle 

                attachment and blend until the dough begins to form. It should be somewhat sticky.

          4) Remove the dough from the bowl and wrap it in plastic wrap. Refrigerate for 1-2 hours before rolling 

                out. Dough can be frozen for up to 2 months and refrigerated for up to 5 days.

Thanksgiving Bar Cart Styling

For years now, I've been looking for a bar cart. Our home has been making the move from ultra traditional to transitional slowly but surely. Two years ago, we both inherited tons of antique furniture from our families. Many of these pieces are timeless and would be extremely expensive for us to buy on our own, but they definitely make the house feel dark which in turn makes it feel small. I've been working on mixing in lighter pieces to try and brighten the place up and give it a more modern look. 

While doing my weekly Target run, I found this great bar cart by Smith & Hawkin on sale! I just love the color of the wood. My original plan was to put it on our back porch because it is so casual looking,  I didn't think it would match our home. After styling it with my Thanksgiving pieces, it fit right in to our dining room and looks beautiful.

This year we needed a self-serve drink area because our usual "bar" set up (our sideboard) will be displaying our desserts.

To give this bright bar cart a fall feel, I added fresh tree branches from the yard, a slab of wood with exposed edges to act as a serving tray for the drinks, and a faux antler. For a pop of color and added flavor, I added cinnamon sticks to glasses of oaky Chardonnay. 

I want my guests to feel comfortable to serve themselves, so I added several bottles of wine, dessert plates, and wine glasses. My brother-in-law always brings his favorite bottle of bourbon to share with the family, so I left the decanter empty to pour it into after he arrives.

I am just swooning over these leaves! I originally planned to put eucalyptus sprigs in the vase but then changed my mind when I realized it needed more color. I love neutral fall decor, but to truly feel like the season, I still enjoy adding small pops of color.

What are you adding to your bar cart for fall?

Butternut Squash and Goat Cheese Dip

This dish is a must-have at your holiday parties! Where most goat cheese and butternut squash dips are savory, this particular recipe is sweet. Using maple syrup to sweeten, along with a sweet & salty cracker, this appetizer is a nice mix of pace to what normally is a spread of salty foods at holiday parties. Make plenty, because it goes fast!

Ingredients: 

3 cups cubed butternut squash

1 log goat cheese

1 1/2 cup maple syrup

1/2 cup water

1/4 cup light brown sugar

4 tbsp butter

1 tbsp cinnamon

1 tsp nutmeg

Pecans for garnish

Time to make: About 30 minutes

Serve with: 

               or        

Begin by heating the butter on your stovetop over medium heat until melted. Add cubed butternut squash and water. Let butternut squash cook down until mushy, stirring occasionally (about 20 minutes). Add more water if necessary to add moisture. Once cooked down, add brown sugar and stir. 

In a Kitchenaid mixer, food processor or bowl with electric mixer, add goat cheese, butternut squash and maple syrup. Mix on low-medium speed. Once well blended, add your spices and continue to blend.

For my dish, I made pralines and crushed them in a ziplock bag to add as my garnish. You could also use natural pecans, candied pecans or dried cranberries.

Hope you enjoy!