Check out this link for more ideas for Thanksgiving place settings.  

For the rules to set a table, go here.

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I love the idea of a "Thankful Tree."  Whether you do a small one as part of a centerpiece, or a large floor option, this could be a great family tradition that you get out every year and add more "leaves."  Even better, this can be practically free, if you collect fallen/dead branches outside!

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It's officially November and, besides the mild panic that usually starts to set in about now as I realize just how fast this year has flown by, we are deeply entrenched in the Holiday Season.

As you're coming down off your Halloween-induced sugar coma, let me remind you that Thanksgiving is only 3 weeks from yesterday! You might think that you have plenty of time to get ready, with three whole weeks, but remember what I said about the year flying by!  Thanksgiving is going to be here before you know it!



This year, I *finally* get to host a full Thanksgiving dinner at my house.  (We've definitely got the space now, with our new Farmhouse Dining Table!)  I know that sounds crazy, but I've been dreaming of this for years!  For those of you hosting this year, or if you're just having a quiet dinner at home, now is the time to start getting ready.  I've gathered a handful of great infographics that map out your planning to make it as easy and painless as possible.

Find out how to plan out the rest of the month to make your Thanksgiving dinner run smoothly, how much food to make, when to start cooking different dishes the day of, how to carve a turkey, and so much more!

I'll also be sharing menu ideas, recipes to try, decorations, and crafts to keep the kids busy, so be sure to check back all this month!

Rice Crispy Treats are one of those things that I feel are hit or miss.  Too often, they are too hard or dry, with not nearly enough gooey marshmallow in the mix.  This always makes me sad.  You can't get much better than gooey marshmallow!  I've played with the traditional recipe a bit, but it wasn't until I tried my mother-in-law's, that I felt I was really close to perfection.

These Rice Crispy Treats are gooey and marshmallowy (is that even a word?) and oh-so-good!  The browned butter takes a practically perfect recipe up a notch and these things are irresistible!  You can also mix things up, with different cereals.  (Try chocolate Cheerios, Reese's Puffs, or Fruity Pebbles)

Browned Butter Rice Crispy Treats

• 1/2 c salted butter
• 1/4 c dark brown sugar
• one 10 oz bag mini marshmallows
• 5-6 c Rice Crispies cereal

Line a 9x13 pan with parchment paper, and lightly spray with cooking oil. Set aside.  Measure out your brown sugar and cereal into separate bowls.  Set aside.

In a large saucepan over medium heat, melt the butter and continue stirring until it begins to brown and has that lovely nutty aroma.

Turn heat to low and add the marshmallows and brown sugar.  Stir, just until the marshmallows and sugar have melted.

Remove from heat and stir in 5 cups of the Rice Crispies Cereal.  It will be loose and gooey, but if it feels like the marshmallows are completely taking over, add a little more of the cereal.  (I usually end up using between 5 and 5 1/2 cups)

Dump in to prepared pan and spread out to the edges, pressing down to compact everything together.

Try to wait at least a few minutes so it won't burn you before you dig in!


To Make the Candy Corn Rice Crispy Treats

You will essentially be tripling the recipe.  Make the first layer as indicated above.

Make another batch, but this time as the marshmallows and sugar are melting, stir in some yellow food coloring, until desired color is reached.  Continue mixing in cereal.  Pour over top of the plain layer and press down to join.

Make a final batch, adding orange food coloring this time.  Spread over the yellow layer, press down, and allow to cool.

Once everything is cooled, lift out of the pan and cut (across the 9inch side) strips about 2 inches wide.

Turn the slice on it's side and cut on an angle to create triangles.  (see picture)

This recipe is perfect for taking to a Halloween Party, as it will feed a crowd.  If you want a little less, cut the original recipe in half (1/4 c butter, 2 Tbsp dark brown sugar, half a bag-5 oz- mini marshmallows, 2 1/2-3 c Rice Crispies Cereal) and make in an 8x8 pan.

It's the First day of Fall! I'm especially excited this year, because this marks the beginning of a lot of new things. A change in my husbands job took us from California, where we've spent the past 6 or so years, to Southern Oregon. Did you know that Oregon has seasons?! I'm starting to see leaves changing all over and I just can't get enough of it!

If you haven't started decorating (or even if you have), check out these free printables over at Thrifty Decor Chick.  Super cute, and an easy way to bring a little more of that autumnal feel into your house!

It's September and Fall is in the air!  We've even had a few days that cooled off enough to feel fall-like here in CA!  (Ok, so I'm pretty sure there were only two of them, but they totally count!)

Remember that left over pumpkin puree and pecan bits from this recipe?  I said I had a recipe for you to use it up, and here it is!


This is one of my favorite family recipes.  My mom used to make this pumpkin roll for just about every special occasion.  I remember pulling out the tattered paper the recipe was written on, time and time again, until we finally had to re-write it, or risk losing it all together.

This is a great make-ahead dessert for Thanksgiving.  I don't know about you, but I hate being stressed out trying to get everything finished on Thanksgiving day, so I try to make whatever I can in the days leading up to it.  This recipe can be made fairly quickly and is sure to be a hit with all your friends and family (but if you decide not to share it, I won't tell!).
Pumpkin Roll

• 3 eggs
• 1 c white sugar
• 2/3 c canned pumpkin puree (not pumpkin pie mix!)
• 1 tsp lemon juice
• 3/4 c flour
• 2 tsp cinnamon
• 1 tsp ginger
• 1 tsp nutmeg
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 c powdered sugar (or more, for dusting)

Filling

• 1 c powdered sugar
• 8 oz cream cheese
• 1/4 c butter
• 1/2 tsp vanilla
• 2/3 c chopped pecans

Preheat oven to 375 F and grease and flour and jelly roll pan (10 x 15 in.).  Lay out a dish towel (I like to put some paper towels on top for easier clean up) and sift a solid layer of powdered sugar over it, just bigger than the jelly roll pan.

Crack eggs into a large mixing bowl, and mix for 5 minutes at high speed.  Gradually add sugar and beat well.  Add pumpkin puree and lemon juice.

Combine flour and other dry ingredients in a separate bowl.  Add to pumpkin mixture and blend well.  Pour batter into jelly roll pan, spreading evenly into edges and corners.  Smooth the top as evenly as possible (any lumps will be emphasized during baking).


Bake for 15 minutes.  Remove from oven and give it a little jiggle.  Work quickly because the cake needs to be warm in order to roll properly.  If the cake is not readily loose, gently slide a rubber spatula around the edges and under the cake.  You want it completely disconnected from the pan to make the next step go smoothly.  Turn cake onto towel sprinkled with powdered sugar.  Beginning at the narrow end, roll up cake and towel together.  Let cool on a rack.

Meanwhile, make the filling:  Combine cream cheese, butter, and vanilla.  Beat in the powdered sugar.  Blend until smooth and creamy.  Fold in pecans.


Unroll cake and spread with filling.  Re-roll cake again (without towel).  Chill, seam side down (2-4 hours or overnight).  Dust with more powdered sugar (if necessary) before serving.  I also like to trim about 1/4 inch off each end to give a smooth appearance... and you have to make sure it tastes good before you serve it to people right?  :)






Serves 12

Have you planned your Thanksgiving menu yet?  You definitely need to add these rolls to the list!  I've been meaning to make these adorable rolls, and finally found my opportunity yesterday.  I was pleasantly surprised with how quickly and easily they came together.  And they are absolutely delicious!

Seriously, I can't get over how cute these things are!  Liam thought they were pretty great as well, and kept toddling back into the kitchen asking for more.  I had some leftover pumpkin puree (yes, they have actual pumpkin in them too!) and almost started making another batch as soon as I sneaked a taste of one fresh out of the oven.  Instead, I've got another great pumpkin recipe coming for you that also uses any leftover bits of pecans from this recipe, as well as the pumpkin.


Pumpkin Dinner Rolls
slightly adapted from Beyond Kimchee

• 3/4 c whole milk
• 6 Tbsp butter
• 1 cup canned pumpkin puree
• 1/3 c. dark brown sugar
• 1/3 c. white sugar
• 1 egg, beaten
• 1 tsp kosher salt
• 2 pkgs active dry yeast
• 1 tsp white sugar
• 1/4 c. warm water
• 5 c all-purpose flour
• 15-20 pecan halves

Egg Wash

• 1 egg
• 1-2 Tbsp milk or water

In a small sauce pan, scald the milk (heat it to just under a boil).  When the milk starts to get all bubbly and frothy, remove it from the heat and add the butter.  Stir until it's completely melted.

Pour into a large mixing bowl (or the bowl of your stand mixer) and add the pumpkin puree, sugars, and salt.  Use a large spoon and mix until well combined.

In a small, separate bowl, proof the yeast in the warm water with the teaspoon of sugar.  When it becomes foamy, stir it into the pumpkin mixture.  Add the egg and mix well.

Add the flour and mix (with a spoon still) until well combined.

If using an electric mixer, attach the dough hook and beat until the dough pulls away from the sides of the bowl, about 5-7 minutes.  Then turn out onto your work surface and knead by hand for 1 minute.

If the electric mixer isn't your thing (kneading by hand), ignore the previous instructions and turn out onto your work surface once the flour is incorporated.  Knead for about 7-10 minutes, until the dough is soft and elastic.

Form the dough into a ball and place in a greased bowl and cover with a cloth.  Let it rise until doubled in size.  This could take anywhere from 1-3 hours, depending on the room temperature.  I found mine went a lot faster once I placed in in a barely warm oven.

Punch it down and knead if for a few seconds to get all the big bubbles out.  Cut the dough in half, and then each half into 15 pieces.  Roll each piece into a ball and flatten, gently, into a disk.


Make a cut 1/3 of the way into the disk, then repeat on the opposite side.  Make a quarter turn and repeat, leaving 4 equal segments that are left connected by the center.  Divide each of these in half.  Your disk should resemble a flower with 8 petals.  Place on a parchment lined baking sheet.  This went really quickly when I picked it up and used my kitchen shears instead of trying to cut it with a knife.

Repeat this procedure with all the rolls, spacing them about 2 inches apart. Let them rise, about 45 minutes, until doubled in size.

Preheat the oven to 350.  Meanwhile, brush the rolls with a quick egg wash.  (Whisk the remaining egg with 1-2 Tbsp milk or water; brush over the rolls.)  Bake 20 minutes, until the top begins to brown.  Let cool on a wire rack.

While the rolls are baking, prepare the pecans.  Looking at the top of a pecan half, there are two sides and a center ridge.  Carefully slice off either side and reserve.  Go slowly because the nuts tend to break.  Don't discard the left over centers!  (If you don't eat them) I have another recipe for you that will use them up.  Insert pecan slices into tops of the rolls as stems.

Makes 30 rolls.