Mini Cranberry Tarts for Thanksgiving

Thanksgiving is less than 24 hours away, and if you have still not decided what will go on your dessert menu, try these rustic Cranberry tarts which have an old-world charm to them, and with cute individual-sized portions, each guest can have their own personal pies, without having to horde around one big plate! Homemade pie dough can be made overnight and refrigerated, and you can also make the cranberry filling ahead of time. Add some holiday flavor by sprinkling dashes of fall flavors like nutmeg, some raisins and chopped pecans. Orange zest and Grand Mariner take it up one notch higher, making it a memorable feast for your friends and family. Recipe by Karen Baker, via Fine Cooking magazine; photo by Scott Phillips.

Ingredients

For the dough:
1-1/2 cups all-purpose flour
3 Tbsp granulated sugar
1/4 tsp table salt
6 oz. (12 Tbsp) cold unsalted butter, cut into pieces
2 Tbsp plus 1 tsp cold water

For the filling:
3 cups fresh cranberries
1 cup golden raisins
3/4 cup granulated sugar; more to taste
1/4 cup pure maple syrup
2 Tbsp orange liqueur, such as Grand Marnier
Finely grated zest of 1 orange
1 Tbsp fresh orange juice
1/8 tsp table salt
pinch of nutmeg
2 tbsp chopped pecans or walnuts

For Base & Garnish
3 Tbsp gingersnap cookie crumbs (from about 6 cookies)
Granulated sugar for sprinkling
Lightly sweetened whipped cream for serving

Making the dough
Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the water and pulse until the dough just starts to come together.

Turn the dough out onto a work surface and press it into a cohesive ball. Divide it into six equal balls and put each on a sheet of plastic. Press the balls into disks and wrap well with the plastic. Refrigerate the dough until firm, 1 hour (or hold in the refrigerator for up to two days).

Making the Filling
In a medium saucepan, combine 2 cups of the cranberries with the raisins, sugar, maple syrup, orange liqueur, orange zest and juice, and salt. Bring to a simmer over medium heat. Cook, stirring occasionally until the sugar has dissolved, the cranberries have popped open, and the mixture is quite thick and syrupy, about 6 minutes. Taste the mixture. If it seems too tart, add more sugar. Remove the pan from the heat and stir in the remaining 1 cup cranberries, nutmeg and chopped pecans. Let the filling cool to room temperature (it will thicken to a jam-like consistency). Once cool, the filling can be refrigerated for up to two days.

Baking the Tarts
Position oven racks in the upper and lower thirds of the oven and heat the oven to 400�F. Line two rimmed baking sheets with parchment. About 15 minutes before rolling the dough, take it out of the refrigerator so that it becomes malleable.

On a lightly floured surface, roll each disk of dough into a 5-1/2- to 6-inch round.

Transfer three rounds to each baking sheet and sprinkle the gingersnap crumbs evenly over the surface of each round, leaving a scant 1-inch border. Dollop the cooled filling into the center of each dough round. Use the back of a spoon to spread the filling evenly, leaving a 1-inch border.

Gently fold the border over the filling, pleating as you go, to partially enclose the filling. Lightly press the pleats together to seal. Sprinkle the crust with sugar. Bake until the pastry is golden brown, 20 to 25 minutes, rotating the baking sheets halfway through. Serve warm or at room temperature with whipped cream on the side.

Tart Recipe Variations
Feel free to adapt the recipe for the filling by using seasonal fruits. Apples, Pears, Peaches, Plums are all great fruit tart flavors. the basic recipe for the dough and the shell remains the same. You can freeze the tart dough for upto a month, so make the most of this recipe, and you can easily bake variations of the same, all through Thanksgiving and Christmas!

Related Recipes
Traditional Bourbon Pecan Pie
Roasted Pumpkin & Onion Bisque
Upside Down Cranberry Cake

Pumpkin Pie Cupcakes

For Thanksgiving this year, my mom requested pumpkin cupcakes, because when she came down to visit me one weekend, they were serving some in the cafeteria.

And because they were so amazingly delicious, I decided to try my hand at making my own.

But what no one told me is that due to the crazy, abnormal amounts of rain 'round these here parts, pumpkin puree (the, shall I say, most important ingredient) is pretty much impossible to come by.

So Mom bought me some pumpkin pie filling instead.

OK. Well, I guess that can work too. It's like puree, right? Except they already threw in all the other ingredients: sugar, spices, stuff like that.

(It's This versus This, basically.)

Then Grandma told me that sweet potato has the same consistency and color, and no one would know the difference, but my dad hates sweet potatoes, and I couldn't do that to him. After all, he's the one making the turkey so I gotta be nice after all that hard work he put into making dinner.

So we substituted the puree for the pie filling, and decreased the amount of spices in half (because they already put spice in the filling, but I already said that, so anyway) but we kept the amount of sugar the same... mostly because I didn't know how much sugar was already in there, and I didn't want to risk not having enough, and I figure, hey, they're cupcakes, they can be super sweet, right?

But it turns out I worried for nothing, because the cupcakes turned out beautiful and moist. I was so, so happy that my ingredient substitution didn't go awry. The only problem we had was that one batch was slightly burned on the bottom.

Oh, and all I could find for cupcake liners were the July 4th ones and some NASCAR ones I picked up at Big Lots for my mom. But no biggy, they were still awesome and yummy and amazing.

And even though Christmas isn't a huge pumpkiny season, I bet these would taste great at your next party or family gathering as well. And if you don't like pumpkin pie (honestly, I don't), give these little guys a chance... some cream cheese icing and dash of cinnamon sugar on top and you'll find that pumpkin has become one of your very best friends. :)

Bake Day '09

So I realize that Thanksgiving was a good two weeks ago, but I sorta kinda forgot to post all the pictures and recipes. Sorry about that :( Final exam week has that affect over people, I guess.

Anyway, the Monday before Thanksgiving, I spent the entire day baking (and I mean the entire day) with Katie, Adam, Sarah (all pictured above) and Hillary and Chris. (That's me sitting at the computer, by the way.) We made cupcakes:

And cookies:

And even a cake!

Oh, and cake balls, too, but those aren't pictured. Mainly because I didn't get a chance to cover them in chocolate since we didn't have any.

The cake was for a friend's little sister. She turned 10, if you couldn't already tell. ;)

The day began at 10 am when Hillary came over and we got to work. We made pumpkin pie cupcakes (based on this recipe) but we didn't have enough ingredients so we went to Publix to buy butter and cream cheese (for the frosting). It was delicious, sugary, messy fun.

Hillary & Adam

Chris loves butter as much as Paula Deen

After the cupcakes, we baked the cake, and used left over cream cheese icing to decorate it. That icing (plus the leftover cake from cutting it out) went into the cake balls I made. I never got to eat them, either. And after I already got back to school, Mom decided to bake them, which I never even thought of doing; apparently, they tasted really good, too. So maybe I'll try that next time?

And then we made sugar cookies, but Sarah looked a 'soft' recipe, instead of 'cut out,' so once they baked, they didn't have much shape to them. They still looked cool though. And Chris brought more ingredients for his cream cheese icing, so we made that too, of course!

Overall it was an amazingly fun day, and I'm so glad that everyone could come over and help out. I look forward to many more baking days while I'm home for the Christmas holidays!

The Tasty Kind of Thanks

Yes!  Finally!  I got to bake something!  It's been waaaay too long since my last baking adventure (27 days)!

And now,  in the same week I get to make cupcakes and a cake!  The cake is actually coming later.  I haven't baked it yet, although that's on my to-do list for today.  Bake a cake and finish my government project...

The cupcakes began where all cupcakes begin: the grocery store.  Dad and I went to Kroger (although I think you already knew that...) and shoped and shoped and shoped!  Finally, we had all the ingredients for a really, really big Thanksgiving meal (including ribs; yes, we had ribs on Thanksgiving).  Actually, no, we forgot the ReddiWhip, so Aunt B. had to buy some yesterday.  Anyway, I'm getting off track.  We had to buy all these ingredients...

 

  

OK, so the sprinkles weren't actually on the shopping list.  But I had a coupon and they just looked so cute!

After I baked the cupcakes, I obviously had the let them cool before I iced them.  That's just the way of the world, I suppose.  Anyway, I had to make some icing, but then I found some chocolate ganache in the freezer.  So I rewhipped the ganache and starting icing the chocolate cupcakes.

Then (and let me remind you that this is the day before thanksgiving) my parents drag us all out of the house to Frontera in order to finally (three weeks late) celebrate our good grade reports.  It was good food and I enjoyed it, but I'm still stratching my head a little bit at choosing "Thanksgiving Eve" to go out to celebrate.  Plus, I had to finish the cupcakes!

When we got home, I finished icing the 26 cupcakes... I just remember that I had 10 extra cupcakes because I ran out of icing.  I should do something with them...

Back to the task at hand:  I finished decorating the little turkeys with their icing heads and candy corn beaks and feathers...

 

And then I realized that they didn't have eyes...  By the way, I would just like to mention that talking on a cell phone while decorating cupcakes is not the smartest idea.  You're bound to drop something with that kind of multitasking.  I guess that's why they invented bluetooth, huh?

While all this turkeying around was going on, I was also baking Chex Mix.  Chex Mix which my uncle voted me to make from now on...  Anywho, I made 2 batches because I realized that when 13 of my closest relatives get together, 1 batch of Chex Mix just isn't going to cut it.  (Especially with my mom sneaking around eating it beforehand).  It's really an easy process.  I just followed the instructions and make my own substitutes:

• I used Cheez-its instead of bagel chips (couldn't find any and besides, I like Cheez-its better)
• A dash of white pepper with the other spices
• Actually, a dash extra of all the spices just to, ya know, "kick it up a notch"
• Use more corn and rice Chex than wheat.  No one eats the wheat?
• And finally, I used "party" peanuts instead of mixed nuts.

Speaking of Chex Mix, though, I would just like to add this, another reason why I don't like our oven...

See?  The butter all slides to the front of the oven: because it's not level!  Now I have photographic evidence of how lame our oven is.  At least it didn't conk out while the turkey was in it, right?

So I shall now leave you to feast upon some images from my Thanksgiving yesterday.  In the meantime, I'll get myself a slice of pecan pie and get ready to bake a cake...

(By the way: My little brother is crazy.  I don't know WHY he thought it was warm enough for shorts and flip-flops...  Also, the turkeys molted overnight.  They still tasted good, but they just weren't as feathery!)

Upside Down Cranberry Cake

Thanksgiving without a Cranberry Cake is almost incomplete, don't you think? Of course, you could bake a simple cake and drizzle it with cranberry sauce, or instead, you could bake this beautiful Upside-Down Cranberry Cake that will surely be the highlight of your Thanksgiving Dinner! With a touch of all-spice adding to the festive Fall mood, and a layer of slivered almonds & shredded coconut splashed on the sides of the cake to add the perfect crunch to the mushy cranberries, this traditional Cranberry Upside-Down Cake is a lovely addition to your holiday table! But use any fruit that you like, Pears, Plums, Apples, Peaches or Pineapples - this basic recipe for upside down cake can be used to bake any fruit cake that you please!

I'm sending this beautiful cake over to Susan who's collecting "Shiny & Glittery" desserts for this month's edition of Sugar High Fridays! And it also goes to my friend DK who's hosting AWED - American treats this month.

Ingredients
Makes an 8-9 inch cake

8 tbsp unsalted butter at room temperature
1 cup sugar
1/2 tspn allspice
2 cups cranberries
1 large egg
1 tspn vanilla extract
1 1/4 cups all-purpose flour
1 1/2 tspn baking powder
1/4 tspn salt
1/2 cup milk
1/2 cup white frosting (optional)
3/4 cup slivered almonds (optional)

Method

Preheat oven to 350 degrees with the rack in the center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter.

In a small bowl, mix together 1/2 cup sugar with the allspice. Sprinkle this mixture evenly over bottom of pan; arrange cranberries in a single layer on the top and spread them out.

With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined.

In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.

Spoon the batter over the cranberries in the pan and smooth the top. Bake the cake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes.

Let it cool on a wire rack for 20 minutes. Run a knife around the edge of the cake, then invert onto a rimmed platter. If you would like to add some slivered almonds or shredded coconut on the sides, apply a real thin layer of frosting (crumb coat) on the sides and slap the toppings onto it.

Before serving, add some fresh cranberry sauce on the top of the cake to give it that fresh shine and glitter! Serve the delicious and ravishing red Cranberry Upside-Down Cake as the perfect dessert for your Thanksgiving dinner!

Wish you all a very Happy Thanksgiving, and may you have a great time with friends and family! Have a great holiday weekend!

Related Recipes
Spiced Upside-Down Plum Cake
Mini Pineappple Upside-Down Cake
Layered Chocolate Cake with White Cream Frosting

Traditional Pecan Pie with Bourbon-flavored Whipped Cream

A Thanksgiving dinner is never complete without some traditional ingredients like Pecans, Pumkins, Cranberries, Apples and of course Turkey. But as we are making a Vegetarian Thanksgiving, I have to omit turkey out of my preparations. The famous Pecan Pie, traditionally a South-western recipe, has become a trademark for thanksgiving season, and my frequent trips to supermarkets and grocery stores has proved that it's a great hit at tables on this day. On asking at the cash register, I was appaled to hear him say that they sell more than 10,000 pies during the 3 days of thanksgiving weekend!!! Wow, and that's just one store!! I am a huge fan of Marie Callendar's Pecan Pie, and this time I knew I would try making one myself. I decided to get into the holiday mood, and hence added amaretto to the basic recipe. And then I came across the Bourbon-laced whipped cream, and I knew my pie would be incomplete without it! So here's to a rich and gooey pie, and to the ultimate way of saying Thanks!

Ingredients

For the Pecan Pie
3 eggs
1 cup dark corn syrup
3/4 cup sugar
2 tbsp sifted all-purpose flour
1 tspn vanilla extract
2 tbsp amaretto liquer
1 1/2 cups chopped pecans (Leave some pecans halved for garnish)
1 unbaked 9 inch deep dish pie shell

Bourbon-Flavored Whipped Cream
1 cup heavy cream
2 tbsp confectioners sugar
1 tbsp bourbon

Method

For the Pie
In a medium-sized bowl, stir together the eggs, corn syrup, sugar, flour, amaretto liquer and vanilla until well blended. Just mix, do not beat a lot. Stir in some chopped pecans. Pour the mixture into the pie shell. Layer the top with the remaining halved pecans; you can even form patterns with the nuts if you like. Bake in a pre-heated oven at 350 degree F for 50 to 55 mins, until a knife inserted half-way between center and edge comes out clean. Remember that the pecan pie will always be a little sticky right in the middle because of the corn syrup. Once done, let it cool completely on the wire rack before slicing it.

For the Bourbon-Whipped Cream
Beat or whisk the cream, sugar, and bourbon until soft peaks form and set aside.

Slice the Pecan Pie once it cools down to room temperature. Then transfer a slice to a serving dish and garnish with chocolate sauce if desired and a lavish dollop of Bourbon-flavored Whipped Cream on the side! Hope this adds a warm touch to your thanksgiving dinner menu.

Tip: You can even add chocolate chips into the mixture if you like to make Chocolate-Pecan Pie. Amaretto and Bourbon in the whipped cream do add a nice touch to the holiday mood, but you can do the pie without them too if you wish.

Related Thanksgiving Recipes:
Roasted Pumpkin and Onion Bisque
Vegetarian Lasagna
Marshmallow and Chocolate Mud Cookies
Chocolate and Coffee Martini

Vegetarian Lasagna with Noodles and Pesto

One of my first exposures to cheese and tomatoes, besides in a sandwich, was the Vegetarian Lasagna, a scrumptous, rich dish with a thick gravy and cheese flavored heavily with Italian herbs and layered with veggies and noodles. This was such a lovely way to enjoy the noodles that I instantly became a fan. So this thanksgiving, I thought I'd share with you this vegetarian main course that you and your guests would absolutely enjoy! Plus, it's so easy to tweak the basic recipe to add your choice of vegetables or meat and turn this into one of your favorites! Spiced with oregano, basil, thyme and parsely, this dish is a classic combination of noodles and veggies accentuated by the tomato sauce and cheese, and the mushrooms with Pesto take it to another level! Surely fit for a festive occasion, this Vegetarian Lasagna will definitely bring an appealing taste to your palette!

Ingredients
4 long lasagna noodles
Nonstick cooking spray
1/2 cup chopped onion
1 tspn dried oregano
1 tspn dried basil
1 tspn dried parsley
1 tspn dried thyme leaves
4 cloves garlic - minced
2 cans low-sodium tomato sauce
2 portobello mushrooms - sliced 1/4-inch thick
2 cups spinach - blanched leaves
15-20 circular eggplant slices (optional)
1/2 cup low-fat ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
1/2 cup Pesto Sauce (ingredients and recipe described below)

Method

Pesto Sauce: Take 2 cups of fresh basil leaves. Add them to a mixer, add some salt, black pepper powder, fresh garlic cloves(3-4 buds) and a tiny splash of lemon juice(optional). Also add 1 cup fresh parmesan cheese. Now keep adding a tbsp of pure olive oil slowly while blending the mixture. When its half crushed, add some pine nuts to it, and blend again to form a thick yet spreadable pesto paste. keep adding EVOO as required.

Lasagna
Preheat oven to 350 degrees. Cook noodles according to package directions, then drain and keep aside.

Heat 2 tbsp olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant. Add dried oregano, basil, and parsley and stir. Add the tomato puree and salt and simmer until thickened, about 15 minutes.

Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place eggplant slices and the mushrooms on a sheet pan and brush with olive oil mixture. Bake until soft, about 5-8 minutes.

Line the bottom of a casserole dish with 2 cooked noodle sheets. Then arrange baked eggplant and mushroom slices. Add the blanched spinach leaves. Add a thick layer of the Pesto Sauce. Top with half of the tomato sauce and then spread the ricotta cheese over. Sprinkle with half of the mozzarella. Repeat the same layering again in that order and sprinkle all the remaining cheese on the top. Bake until the cheese is melted and brown, about 30-35 minutes. Let stand for 5 minutes before cutting into chunks and serving.

This Lasagna serves as a delicious main course for your parties and needs little preparation. Hope this recipe serves to delight many of you who are planning a Vegetarian Thanksgiving this season. For an appetizer soup, try the Roasted Pumpkin and Onion Bisque, and end your meal with the delicious Traditional Pecan Pie

Roasted Pumpkin and Onion Bisque (Soup) - Thanksgiving Appetizer!

As we drift into longer and more chillier nights, and await the first snow, our tongues and minds crave for something hot, comforting and tantalizing. And with Thanksgiving round the corner, we are also looking for recipes that would fit the occasion. And this is one time of the year when you cannot ignore pumpkins, which are mainly cultivated in western hemisphere, and are commonly found in North America, Europe, Australia, New Zealand and India. Honestly, I haven't been a great fan of using this in my recipes, maybe because I haven't developed the taste for it. But 3 days ago I tried the pumpkin soup at my cafe and the flavor struck a chord. It was creamy, rich, a bit of sweet with a touch of onions and savored with italian herbs. And the mere look of the bisque was inviting and soothing at the same time. So I thought I have to share this with my other readers who might have shied away from pumpkin recipes just like me and would never realize how wonderful this recipe could be! The credit for this recipe goes to the chef at our cafe:) I promised a Vegetarian Thanksgiving Feast, and true to my words, here comes the first course on the menu, a warm and comforting Pumpkin and Onion Bisque (with a Vegan version) to serve your family and friends!

Ingredients
1 large pumpkin, skin removed, and cut into medium-sized pieces
1 yellow onion - chopped
3 cloves of garlic - mashed with the blade of a knife (do not chop)
1 tbsp fresh thyme - finely chopped (or use the dry packaged one found in stores)
2 tbsp extra virgin olive oil
salt and freshly ground black pepper - to taste
3 cups vegetable stock or water
3 tbsp dry white wine (optional, but it's the secret holiday ingredient!:))
1/2 to 1 tsp cardamom powder
1/2 tsp fennel powder (optional to your taste)
1 cup heavy cream

For a Vegan Recipe, substitute coconut Milk instead of heavy cream. You won't compromise on the taste. In fact, coconut adds a nice flavor to the soup!

Method
Preheat oven to 425�F. Toss the pumpkin, onions, garlic and thyme in olive oil so that it is evenly coated and spread the mixture onto a baking tray. Season with salt and pepper and roast for 20�30 minutes until tender, stirring once or twice. Remove from oven and transfer to a large saucepot. Add the vegetable stock, wine and cardamom powder and simmer for 10 minutes. Now remove from flame and let it cool a little.

Puree the soup in a blender until smooth and transfer to another saucepan. When ready to serve, reheat on medium flame, bring back to a simmer, then add in the heavy cream and whisk well. Remove from heat and serve hot with a piece of your favorite bread on the side. You can even garnish with more cream or bread croutons! For a Thanksgiving Main Course, try the Vegetarian Lasagna with Noodles!

Tip: You can add more vegetables like celery and carrots. A dash of nutmeg, if you like the flavor, can also add a nice zing!

Get Creative with Pumpkins and Wreaths - Decorating Ideas for a memorable Thanksgiving!!

The festive season is in the air, and as Thanksgiving and Christmas, the two most important occassions are around the corner, the din-and-bustle of arranging for parties, sending out invitations and planning for family events has already begun! And the one fruit that wins the glory of attention in this season is the Pumpkin. Right from Halloween, pumpkins find their ways into homes, and as thanksgiving approaches, these spooky-pumpkins evolve and transform into lovely centerpieces and decoration items. The fall colors like Orange, Green, Amber, Red and Yellow adorn every household, and so do the Wreaths that act as a "Welcome" sign on the doors. Pumpkins blend with these colors and family traditions to add their own charm into the bountiful spirit of these celebrations! So I thought I'd share with you some lovely ideas about what you could do with pumpkins and wreaths that is not only fun, but can even add a touch of glamour to your decorations. And with this post, I am also introducing you to a new section on this site dedicated to Entertaining Tips and Party Planners, where I'll try to compile and bring to your notice some beautiful creations, tips and planners for organizing an event, innovative ideas about how to play a perfect host and how to get the most out of your entertaining experience!

So, starting with Thanksgiving, here are some wonderful ideas that can motivate you to start getting creative yourself! With some basic knowledge of carving, aesthetics and a vision for blending colors, you can come up with stunning creations that will add more warmth, a personal touch and elegance to your home and win you a place of honor in the hearts of your guests!!

Lighted Chandeliers - You can use a large wreath and stick a heavy cardboard base to it. Paint the bottom of the cardboard (visible from below) so that it looks fancy. Now take 3 wires, pass them through small holes on the cardboard and form a triangle. Merge the 3 wires at the top and pass through a metal hook to hang from a bar or the ceiling. Take 3 small small pumpkins hollowed out,and carve small slits on the outside. Place tea-light candles in them, and then hang it from a hook to form a colorful chandelier.

Carved Pumpkin Lamps - This would need a steady and artistic hand, so that you can carve pumpkins in a spiral fashion and put candles inside to form flickering hanging lamps or orbs.

Pumpkin Sconces - This is one of my favourite ideas as it looks amazing and is sure to win you tonnes of compliments! Carve the pumpkins in any shape you want, hollow it out and place candles inside to form wall sconces.

If one of these ideas has motivated you enough and you are longing to implement it on your own, check out the instructions here.

Wreaths or garlands are a traditional thanksgiving decoration and you can either make fresh ones yourself from flowers and leaves or buy the ones from the market. You'll find a wide range of wreaths, all in Autumn colors. Even Dollar stores and art and craft stores like Michaels have a vast collection ranging from a couple of bucks to 30-40 bucks. Combined with candles, they form alluring centerpieces or a mantelpiece on the side.

Mini Berry Wreath - These are small wreaths with fruits or berries, generally made of metal. Just place one thick candle in the center to form a simple yet elegant setting.

Garden Wreath - You can even make your own wreath by taking a few pieces of wire, twining them around each other, then add artificial flowers/leaves garland that you get in the stores, or add fresh flowers. Adorn with some plastic fruits or dried maple leaves, Place colorful candles of different heights to create a beautiful centerpiece.

Metallic Wall Wreath - These are a bit more expensive, but act as brilliant wall sconces and work well for a soft romantic setting.

If you are game for spending some time on making a beautiful wreath on your own, Michael's has some interesting ideas and interactive demos on how to make these. Check them out here.

I'm sharing this with the readers over at Kelli's Blog who's hosting a Thanksgiving Week! Hope this article gives you a head-start on your Thanksgiving preparations! It's just 9 days away, and there's plenty of work to be done!!! Next in line will be articles about Thanksgiving Table Settings and Delicious Recipes, so revel in these beauties while you wait for more ideas. Get ready to say "Thanks" in style!!