Thanks for stopping bye this Sunday. Today it’s all about setting the table for Thanksgiving. So here some fun tips and projects for your table.
5 Easy Tips for Setting a Gorgeous Thanksgiving Table
- Tip #1 – Use a Table Runner or Covering.
- Tip #2 – Create a Centerpiece With Flowers, Fruit, or Items From Your Home.
- Tip #3 – Add a Little Height.
- Tip #4 – Consider Your Napkins.
- Tip #5 – Make the Place Settings Special.
- Bonus Tip – Don’t Stress!
Start with the dinner plate, top it with a folded napkin and the salad plate. The knife and spoon go to the right of the plate, the fork on the left. Above the plate, wine and water glasses go on the right, a bread plate on the left with the dessert fork and spoon directly above the plate
Table place card
5.5 x 8.5 cm : You need a solid middle-ground for your cards. Big enough to capture attention, small enough so that they don’t take up too much space on the table. Thus, the average size for a place card is 5.5 x 8.5 cm – roughly the same size as a business card. Placed alphabetical by last name.
DIY Napkin rings
- 1 Cardboard Paper Towel Tube
- Colored burlap
- twin e
- leaves or flowers
- scissors , glue
Cut Tubes into 2 1/2 section. Cover with ribbon or burlap (2) . Add twine and leaves.
Gifts for Guests:
I like to set my table with little treat boxes for guest to take. They can be placed in a basket or layed on the table after everyone has eaten.
Inside: Pumpkin Spice Truffles
- 2 ounces (55g) full-fat cream cheese, softened to room temperature
- 2 Tablespoons (15g) confectioners’ sugar
- 1/3 cup (72g) pumpkin puree
- 1 and 3/4 cups (175g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1/2 teaspoon pumpkin pie spice*
- 1/2 teaspoon ground cinnamon
- 4 ounces (113g) white chocolate, coarsely chopped and melted
Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy – about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory .
- Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. You should have around 35 total. Chill balls in the refrigerator for 30 minutes or up to 24 hours.
- During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator. Remove balls from the refrigerator and dip them in the chocolate using a dipping tool. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Top truffles with a sprinkle of graham cracker crumbs, if desired.
- Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving. Truffles are OK at room temperature for a few hours for serving.