. . . a unique and special Thanksgiving

We hosted a formal, intimate dinner for six . . . and then opened our home for a Thanksgiving Open House, of sorts.  

We welcomed friends through the afternoon and evening for dessert and egg nog.  Friends came, and went, bringing their family and friends . . . It was a holiday full of delicious food, family, friends, and laughter. My husband even snuck a nap in after dinner . . . just before friends started stopping by . . . a highlight for him, I'm sure (smile!).

What made THIS Thanksgiving so special was that my 4 1/2 and 3 1/2-year-old daughter and son were so very interested in this holiday. I think we watched "Happy Thanksgiving, Charlie Brown" a dozen times! They learned simple facts about the Mayflower, Pilgrims, and the FIRST Thanksgiving dinner.  Their interest also prompted a desire to help me with Thanksgiving dinner, especially my daughter ~ Charley. 

Charley excitedly helped me bake bread & Pie Crust Sugar Cookie TURKEYS . . . and decorate our Thanksgiving dinner table. She so sweetly placed petite pears and apples, eggplants, and pomegranates on our table . . . and eagerly learned about proper place settings. I loved her interest and help that day! It sure made this wonderful holiday extra special!

Although I did not grow up celebrating Thanksgiving over formal dinners, my husband and I  appreciate that we celebrate OURS over a formal dinner with family and friends. Much time, energy, and love goes into the menu and table setting . . . and our meal always begins with a beautiful prayer of gratitude.  This year's Thanksgiving was unique and special . . . leaving me with happy thoughts about what next Thanksgiving might bring our family. 

Thanksgiving,

to be truly Thanksgiving,

is first Thanks, 

then giving . . . 

A peak into our Thanksgiving dinner . . .

~ Our menu ~

 

~ Centerpiece of bright sunflowers and bupleurum in a white Cinderella pumpkin ~

 

~ Fall Jacquard Tablecloth ~

~ White dishes, white linens, and silver ~

~ Food is more vibrant and attractive on a white palette ~

 

   

~ Pomegranate Seeds dance in bubbly beverages ~

~ So pretty and festive ~

~ I LOVE these petite bottles of Martinelli's Sparkling Cider ~

~ Apricot Ginger Cranberry Sauce ~

~ Sweet & Savory toppings ~

~ Sliced butter for honey whole-wheat rolls ~

~ home-made honey whole-wheat rolls ~

~ a family tradition ~

~ Classic Butter Roasted Turkey ~

~ Sage leaves add a warm Fall flavor ~

~ I snapped a quick photo of my dinner plate ~

~ Dark Chocolate After Dinner Mints ~

~ A light after dinner treat ~

~ Dessert Menu ~

home-made Ginger Pecan Streusel Pumpkin Pie

with warm Caramel sauce

Cocoa Truffles

TURKEY and PUMPKIN-shape Pie Crust Sugar Cookies

with Vanilla Bean ice cream

~ I trimmed the pie with maple leaf cut-outs and acorns ~

I dressed up the acorns with orange & yellow sanding sugar before baking.  

This pie was a pretty compliment to the the Turkey & Pumpkin Pie Crust Sugar Cookies.

~ Cocoa Truffles  ~

~ My favorite dessert of the evening ~

~ TURKEY Pie Crust Sugar Cookie perched atop ice cream ~

~ These cookies were a HIT with the kids and adults! ~

~ This beautiful scalloped, gold-leaf platter was made by my late grandma ~

~ I used it to serve the Apricot Ginger Cranberry Sauce and toppings ~

~ Elegant and beautiful, I love that it is a family heirloom ~

I hope that you had a wonderful Thanksgiving!

LET'S STAY in touch!

Simply Suzannes at Home

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Rain on a Tin Roof, A Stroll Thru Life, CedarHill Ranch, My Uncommon Slice of Suburbia, Mod Vintage Life, Savvy Southern Style, City Farm House, Elizabeth and Co, Chef in Training, The Recipe Critic, Our Home Away From Home, Finding Fabulous, Ashley's Dandelion Wishes, The Style Sisters, Fluster Buster, Lamberts Lately, StoneGable, Katherine's Corner, Live Laugh Rowe, Jann Olson, From My Front Porch to Yours, The Newleywed Pilgrimage, Pink Recipe Box, French Country Cottage, Posed Perfection, Becoming Martha, The Cottage Market, 504 Main, House of Rose, Tater Tots and Jello, Chic on a Shoestring, Designs by Gollum, Brambleberry Cottage, A Delightsome Life, Jennifer Rizzo, Cooking with Curls, Your Homebased Mom, A Little Claireification, What's Cooking With Ruthie, Suburbs Mama, Serenity Now, 52 Mantels, Rain on a Tin Roof, The Tablescaper, Lady Behind the Curtain,  Sunflower Supper Club, Sensational Creations, The Velvet Moon Baker, With a Blast, Living Better Together, Simply Dream and Create, Tumbleweed Contessa, Tater Tots and Jello, Made from Pinterest, Boogieboard Cottage, Too Much Time, Simply Gloria, Twigg Studios,Flamingo Toes, Carrie This Home, Sweet Sav, The Heart of Your Home, Creatively Living, Our Home Away from Home, Common Ground, Craft Dictator, Its Overflowing, A Stylish Interior, Twelve O Eight, Home Coming, Angels Homestead, Finding Silver Pennies, My Heart Lives Here

pie crust sugar cookies

Although I have a DESSERT menu planned for Thanksgiving, I was struggling with what to serve our little guests . . . that is, until I had a thought at 2am this morning . . . 

What about making cookies with pie crust scraps!?! 

It's no extra work, since you'll already have pie crust dough lying around from making pies . . . and the kids will love these cookies, especially perched atop a scoop of vanilla ice cream.

Not only are they easy to make, but they are yummy too! The buttery pie crust COOKIE melts in your mouth under the crunchy sugar topping! YUM!

So save your pie dough SCRAPS, and make a little something special for your little guests too!

I used a pumpkin cookie cutter and Fall colored sanding sugar, but I think a turkey and maple leaf cookie cutter would be even more cute! 

TURKEY Pie Crust Sugar Cookies 

for Thanksgiving dessert for the kids!

Here's what you'll need . . .

Pie Crust (store bought or home-made)

egg wash (one beaten egg with splash of water)

sanding sugars

cookie cutters

rolling pin

flour, for dusting

Here's how . . .

STEP 1

Preheat oven to 425 degrees

Roll out pie crust

Cut out shapes using cookie cutters 

Place cut-outs on cookie sheet

STEP 2

Liberally brush with egg wash

STEP 3

Decorate!

Using a spoon, scoop and shake sanding sugar atop cut-outs

Bake at 425 degrees for 8 minutes

ENJOY!

LET'S STAY in touch!

Simply Suzannes at Home

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Rain on a Tin Roof, A Stroll Thru Life, CedarHill Ranch, My Uncommon Slice of Suburbia, Mod Vintage Life, Savvy Southern Style, City Farm House, Elizabeth and Co, Chef in Training, The Recipe Critic, Our Home Away From Home, Finding Fabulous, Ashley's Dandelion Wishes, The Style Sisters, Fluster Buster, Lamberts Lately, StoneGable, Katherine's Corner, Live Laugh Rowe, Jann Olson, From My Front Porch to Yours, The Newleywed Pilgrimage, Pink Recipe Box, French Country Cottage, Posed Perfection, Becoming Martha, The Cottage Market, 504 Main, House of Rose, Tater Tots and Jello, Chic on a Shoestring, Designs by Gollum, Brambleberry Cottage, A Delightsome Life, Jennifer Rizzo, Cooking with Curls, Your Homebased Mom, A Little Claireification, What's Cooking With Ruthie, Suburbs Mama, Serenity Now, 52 Mantels, Rain on a Tin Roof, The Tablescaper, Lady Behind the Curtain,  Sunflower Supper Club, Sensational Creations, The Velvet Moon Baker, With a Blast, Living Better Together, Simply Dream and Create, Tumbleweed Contessa, Tater Tots and Jello, Made from Pinterest, Boogieboard Cottage, Too Much Time, Simply Gloria, Twigg Studios,Flamingo Toes, Carrie This Home, Sweet Sav, The Heart of Your Home, Creatively Living, Our Home Away from Home, Common Ground, Craft Dictator, Its Overflowing, A Stylish Interior, Twelve O Eight, Home Coming, Angels Homestead, Finding Silver Pennies, My Heart Lives Here

cranberry and orange upside down cake

This cake is a Fall ~and Winter~ twist on the classic Pineapple Upside Down Cake! 

An incredibly moist ~ and tender crumb ~ vanilla cake infused with the flavor of orange, courtesy of fresh orange zest, and topped with a gooey brown sugar and butter mixture  laden with tart cranberries and toasted walnuts. It's baked to perfection . . . and tastes heavenly with a hot cup of mild herbal tea.   

Cranberry and Orange Upside Down Cake is a delightful dessert alternative for those who aren't a big fan of pies at Thanksgiving.  It's also a wonderful addition to any brunch that you might be hosting this holiday season. 

You can bake this recipe in a large 9-inch round, 

OR two 6-inch rounds . . .  

and prepare one with walnuts and the second without walnuts, 

since not everyone is a fan of nuts, or might have an allergy.

Ingredients

Nonstick baking spray

1 1/2 cups all-purpose flour, plus more for dusting

3/4 cup firmly-packed brown sugar

2 sticks butter

1/2 cup chopped walnuts

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, yolks separated from whites

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

One 8-ounce package frozen cranberries

1 small orange, zested

Directions

Preheat the oven to 350 degrees F. Spray a 9-inch cake pan with nonstick baking spray and dust with flour. Line the pan with parchment paper and spray again.

Combine the brown sugar and 1 stick of butter in a small saucepan. Cook over medium-low heat, stirring frequently, until the butter melts. Pour the mixture into the prepared cake pan. Top with the walnuts and cover with cranberries.

Beat the granulated sugar and remaining 1 stick butter in a large bowl at medium speed with a mixer until fluffy. Beat in the vanilla. Add the egg yolks, beating until combined. Add the zest of 1 small orange, beat until combined.

Combine the flour, baking powder and salt in a medium bowl. Gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture, beating just until combined after each addition. DO NOT overmix.

Beat the egg whites in a separate bowl until stiff peaks form. Gently fold the egg whites into the batter. Spoon over the brown sugar/walnut/cranberry mixture in the prepared pan.

Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool the cake in the pan, about 10 minutes. Immediately invert the cake onto a serving platter. Cool before serving, about 15 minutes.

bon appetit!

LET'S STAY in touch!

Simply Suzannes at Home

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Haricots Verts Almondine, a Thanksgiving side dish

There aren't many dishes that I would change for this year's Thanksgiving dinner, but I thought I would serve Haricots Verts Almondine, in lieu of Garlic Roasted String Beans. 

I had Haricots Verts Almondine for the first time at a wedding reception several years ago, and I never forgot it. It's a simply delicious French String Bean dish.  

In this dish, the French string beans are blanched and then sauteed in butter and olive oil . . . but what makes it amazing is that the string beans are tossed with caramelized minced shallots and toasted almonds, and then the very important splash of fresh lemon juice and zest . . . just takes it over-the-top. 

TIP: Be sure that each and every bite has shallots and almonds . . . and don't be surprised when helping yourself to a second serving ~ you find yourself spooning plenty of EXTRA shallots and almonds for the tasting! YUM!

Although I will be serving Haricot Verts Almondine as a Thanksgiving side dish, it tastes just as delicious alongside a perfect roast chicken for a weeknight dinner.  

With such an easy preparation ~ yielding such great flavors, I promise you THIS French string bean dish will make its appearance at your dinner table for many years to come.

Ingredients

Kosher salt

1/4 cup almonds

1 1/2 pounds haricots verts (French string beans), root ends removed

3 tablespoons unsalted butter

1 1/2 tablespoons olive oil

2 shallots, minced

Freshly cracked black pepper

1/2 lemon, zested and juiced

Preparation

Bring a large pot of salted water to boil.

Meanwhile, in a large saute pan, toast the almonds over medium-high heat until golden brown and fragrant, 3 to 5 minutes. Remove from the pan, finely chop and set aside.

Blanch the string beans in salted boiling water until crisp but tender, 2 to 3 minutes. The salt will impart flavor as well as help keep the string beans crisp. Immediately drain and run cold water over the beans or plunge into an ice bath to cool and stop the cooking process, then remove and completely dry.

Return the saute pan to the burner over medium heat and melt the butter with the olive oil. Add the shallots, sprinkle with salt and pepper and cook until starting to brown, stirring occasionally, 3 to 5 minutes. Toss the drained beans with the shallots and add the lemon zest and juice. Cook to heat the beans completely through, 1 to 2 minutes.

Remove from the heat and season with additional salt and pepper if needed. Toss with the toasted chopped almonds and transfer to a serving dish.

bon appetit!

LET'S STAY in touch!

Simply Suzannes at Home

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Rain on a Tin Roof, A Stroll Thru Life, CedarHill Ranch, My Uncommon Slice of Suburbia, Mod Vintage Life, Savvy Southern Style, City Farm House, Elizabeth and Co, Chef in Training, The Recipe Critic, Our Home Away From Home, Finding Fabulous, Ashley's Dandelion Wishes, The Style Sisters, Fluster Buster, Lamberts Lately, StoneGable, Katherine's Corner, Live Laugh Rowe, Jann Olson, From My Front Porch to Yours, The Newleywed Pilgrimage, Pink Recipe Box, French Country Cottage, Posed Perfection, Becoming Martha, The Cottage Market, 504 Main, House of Rose, Tater Tots and Jello, Chic on a Shoestring, Designs by Gollum, Brambleberry Cottage, A Delightsome Life, Jennifer Rizzo, Cooking with Curls, Your Homebased Mom, A Little Claireification, What's Cooking With Ruthie, Suburbs Mama, Serenity Now, 52 Mantels, Rain on a Tin Roof, The Tablescaper, Lady Behind the Curtain,  Sunflower Supper Club, Sensational Creations, The Velvet Moon Baker, With a Blast, Living Better Together, Simply Dream and Create, Tumbleweed Contessa, Tater Tots and Jello, Made from Pinterest, Boogieboard Cottage, Too Much Time, Simply Gloria, Twigg Studios,Flamingo Toes, Carrie This Home, Sweet Sav, The Heart of Your Home, Creatively Living, Our Home Away from Home, Common Ground, Craft Dictator, Its Overflowing, A Stylish Interior, Twelve O Eight, Home Coming, Angels Homestead, Finding Silver Pennies, My Heart Lives Here

hand-made paper gifts!

I can't remember where I saw these adorable hand-made gifts for the first time. 

The ones that I saw were hearts made of pink crepe paper, and filled with pink and white candies. They were for a baby girl baby shower. They were darling! Each had a little note that read "Thank you for coming!"

So when I came across these Fall floral tin liners (seen above), I thought I would make some for my dearest friends. 

A little something to let them know how grateful I am for their friendships. A sweet Thanksgiving token, if you may.

I filled my paper gifts with a variety of Fall themed Salt Water Taffies, and included a small paper listing their flavors.

Here are the supplies that I used for this SIMPLE project . . . 

floral tin liners

Salt Water Taffies

jute rope

gift tags

hole puncher

seasonal package topper

sewing machine & thread

Here's how . . .

Sew 2 sheets of paper together, leave a 2-inch gap so that you can fill it with candy.

~   ~   ~

Fill with desired amount of candy and/or personal note.  

~   ~   ~

Sew 2-inch gap closed. Cut off excess pieces of thread.  

~   ~   ~

Punch two holes approximately 1/4 apart, and then thread your rope or ribbon.

Attach your gift tag and adornment. 

You're finished!

How fun and simple was that!!

The possibilities are endless! 

Imagine festive holiday tin liners ~ or scrapbook paper ~ filled with candied ribbons and adorned with jingle bells for Christmas! Or a pumpkin shape cut out of brown paper bags, and then filled with candy corns! 

A darling party favor for any shower . . . or "just because."

LET'S STAY in touch!

Simply Suzannes at Home

on Facebook

Sharing with . . .

Rain on a Tin Roof, A Stroll Thru Life, CedarHill Ranch, My Uncommon Slice of Suburbia, Mod Vintage Life, Savvy Southern Style, City Farm House, Elizabeth and Co, Chef in Training, The Recipe Critic, Our Home Away From Home, Finding Fabulous, Ashley's Dandelion Wishes, The Style Sisters, Fluster Buster, Lamberts Lately, StoneGable, Katherine's Corner, Live Laugh Rowe, Jann Olson, From My Front Porch to Yours, The Newleywed Pilgrimage, Pink Recipe Box, French Country Cottage, Posed Perfection, Becoming Martha, The Cottage Market, 504 Main, House of Rose, Tater Tots and Jello, Chic on a Shoestring, Designs by Gollum, Brambleberry Cottage, A Delightsome Life, Jennifer Rizzo, Cooking with Curls, Your Homebased Mom, A Little Claireification, What's Cooking With Ruthie, Suburbs Mama, Serenity Now, 52 Mantels, Rain on a Tin Roof, The Tablescaper, Lady Behind the Curtain,  Sunflower Supper Club, Sensational Creations, The Velvet Moon Baker, With a Blast, Living Better Together, Simply Dream and Create, Tumbleweed Contessa, Tater Tots and Jello, Made from Pinterest, Boogieboard Cottage, Too Much Time, Simply Gloria, Twigg Studios,Flamingo Toes, Carrie This Home, Sweet Sav, The Heart of Your Home, Creatively Living, Our Home Away from Home, Common Ground, Craft Dictator, Its Overflowing, A Stylish Interior, Twelve O Eight, Home Coming, Angels Homestead, Finding Silver Pennies, My Heart Lives Here