Bunny Butt Coconut Cake

Hop to it and make this sweet and silly bunny butt cake for your spring party. Learn to make this recipe with our how-to.

Ingredients: 
 

1        box Betty Crocker™ SuperMoist™ yellow or white cake mix

         Water, vegetable oil and eggs called for on cake mix box

         Tray or cardboard covered with wrapping paper and plastic food wrap or foil

1       container Betty Crocker™ Rich & Creamy vanilla frosting

         Red food color

1      large marshmallow, cut in half

3      cups shredded coconut

        Green food color

2      strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)

1     roll Betty Crocker™ Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box) Save $

3     green-colored sour candies, separated into strips

      Construction paper

Directions:

Steps

• 1

   

  Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan. 

   
• 2

   

  Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl. 

   
• 3

   

  Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes. 

   
• 4

   

  Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
• 5

  Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed. 

   
• 6

   

  Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Source: bettycrocker.com

Ooey-Gooey Turtle Bars

The classic pairing--chocolate and caramel--comes together once more in a simple, scrumptious bar.

Ingredients:

1

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies 

1

bag (12 oz) semisweet chocolate chips (2 cups)

3

cups chopped pecans

1/2

cup butter

1/2

cup packed light brown sugar

1

jar (12.25 oz) caramel ice cream topping

1

cup graham cracker crumbs (16 squares)

 
Directions:

• Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
• Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
• In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
• Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 r 

Source: pillsbury.com

Elegant Fresh Berry Tart

This tart was my first original creation. If other fresh fruits are used, adjust simple syrup flavor to match.

Total Time Prep: 45 minutes  + chilling 

Bake: 10 minutes  + cooling

Makes: 16 servings

 
Ingredients:

1/2 cup of butter softened
1/3 cup sugar
1/2 teaspoon of grated orange peel 
1/4 teaspoon orange extract
1/8 teaspoon vanilla extract
1 cup all-purpose flour

Filling:  

1 package (8 ounces) cream cheese, softened 
1/4 cup sugar
1/2 teaspoon lemon juice

Syrup:   

1 tablespoon sugar
1/2 cup of water
1 tablespoon red raspberry or strawberry preserves
1/4 teaspoon lemon juice

Topping:    

1 cup fresh raspberries
1 pound of fresh strawberries, sliced
2 medium kiwi fruit, peeled and sliced  
1/2 cup of fresh blueberries 

Directions:

1. In a small bowl, cream butter and sugar until light and fluffy. Add the orange peel and extracts. Gradually add flour until mixture forms a ball. Press into a greased 11-in. fluted tart pan with a removable bottom. Bake at 375° for 10-12 minutes or until golden brown. Cool on a wire rack.
2. For filling, in a small bowl, beat the cream cheese, sugar and lemon juice until smooth. Spread over crust. Cover and refrigerate for 30 minutes or until set.
3. Meanwhile, in a small saucepan, bring the water, sugar, preserves and lemon juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool.
4. Arrange the strawberries, raspberries, kiwi and blueberries over filling. Brush with sugar mixture. Cover and refrigerate for at least 1 hour before serving.  
5. Yield: 16 servings.

Source: Denise Nakamoto of Elk Grove, California.

Valentine's Cocoa Angel Cake

This angel cake is flavored with cocoa powder and generously frosted with sweetened whipped cream.

Ingredients:

• 1 1/2  cups egg whites (10 to 12 large)
• 1 1/2  cups sifted powdered sugar
• 1   cup sifted cake flour or sifted all-purpose flour
• 1/4  cup unsweetened cocoa powder
• 1 1/2  teaspoons cream of tartar
• 1   teaspoon vanilla
• 1   cup granulated sugar
• 1 1/2  cups whipping cream
• 1/4  cup sifted powdered sugar
•  Chocolate curls (optional)
•  Fresh raspberries (optional)

Directions:

1. In an extra-large mixing bowl, let egg whites stand at room temperature for 30 minutes. Sift the 1-1/2 cups powdered sugar, the flour, and cocoa powder together 3 times; set aside.

2. Add the cream of tartar and vanilla to the egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form.

3. Sift about one-fourth of the flour mixture over the beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Using a knife, gently cut through cake batter to remove any air pockets.

4. Bake the cake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until the top springs back when lightly touched. Immediately invert the cake (leave in pan); cool thoroughly. Loosen side of cake from pan; remove cake.

5. For frosting, beat the whipping cream with an electric mixer until soft peaks form (tips curl). Add the 1/4 cup powdered sugar and beat until stiff peaks form (tips stand straight).

6. Split the cooled cake into 2 layers. Fill and frost cake with whipped cream mixture. Top with chocolate curls and raspberries, if you like. (If you know you'll have leftovers, dollop individual servings with the whipped cream instead of frosting the whole cake.) Makes 12 servings.

Source: recipe.com

Chocolate Pistachio Heart Cookies

Vary the shape of these chocolate-dipped cookies depending on the season.

Ingredients:

• 2/3  cup packed brown sugar
• 1   cup butter
• 1   teaspoon vanilla
• 1   beaten egg
• 2 1/4  cups all-purpose flour
• 1/4  cup unsweetened cocoa powder
• 3/4  cup finely chopped pistachio nuts
• 3/4  cup semisweet chocolate pieces
• 1   tablespoon shortening
• 1/2  cup ground pistachio nuts

Directions:

1. In a medium saucepan combine the butter and brown sugar. Heat and stir over low heat until butter is melted. Remove saucepan from heat; stir in vanilla. Cool mixture 15 minutes. Stir in beaten egg, flour, and cocoa powder until combined. Stir in the 3/4 cup pistachio nuts. Divide dough in half. Cover and chill about 30 minutes or until dough is easy to handle.

2. On a lightly floured surface, roll half of dough at a time to 1/4-inch thickness. Using a 2-inch heart-shape cookie cutter, cut out cookies. Place cookies 1 inch apart on an ungreased cookie sheet.

3. Bake in a 350 degree F oven about 9 minutes or until edges are firm. Transfer cookies to a wire rack; cool.

4. In a small heavy saucepan heat and stir chocolate pieces and shortening over low heat until melted. Remove from heat. Dip half of each cookie into chocolate mixture; roll edges of cookie in ground pistachio nuts. Makes about 48 cookies.

 

Source:  bhg.com

Lemon-Cranberry Cake

Layers of cake, frosting, and fresh cranberry sauce make this a fantastic holiday dessert. But keep a package of fresh cranberries in the freezer so you can make this treat any time of the year.

Ingredients:

• Cake:
• 3   cups all-purpose flour
• 1   tablespoon baking powder
• 1   cup (2 sticks) unsalted butter, at room temperature
• 2   cups sugar
• 4   large eggs
• 3/4  cup milk
• 1/2  cup fresh lemon juice (about 4 lemons)
• 1   teaspoon vanilla extract
• 1   tablespoon grated lemon rind
•  

  Filling:
• 1   bag (12 ounces) whole cranberries
• 1   cup sugar
• 1   tablespoon fresh lemon juice
•  

  Icing:
• 2   large egg whites
• 1 1/2  cups sugar
• 1/8  teaspoon salt
• 1/2  cup water
• 1   tablespoon corn syrup
• 1/2  teaspoon vanilla extract
• 1/2  teaspoon lemon extract
•  

  Sugared cranberries (see Note)
•  

  Thinly sliced lemon, for garnish

   

  Directions:

   

  Cake:

  
  

  1.Heat oven to 350 degrees F. Grease and flour three 9-inch-round cake pans.

  2.In a medium-size bowl, stir together flour and baking powder.

  3.In large bowl, beat butter until smooth. Gradually beat in sugar until fluffy and light colored, 3 minutes. Beat in eggs, one at a time.

  4.In a measuring cup, whisk together milk, lemon juice and vanilla.

  5.On low speed, alternately beat flour mixture and milk mixture into butter mixture, ending with flour. Stir in lemon rind. Divide batter evenly among prepared pans.

  6.Bake in 350 degree F oven until tops spring back when lightly pressed, 25 minutes. Let cake layers cool in pans on rack 10 minutes. Invert cakes onto rack; remove pans. Let cool.

   

  Filling:

  
  

  1.In saucepan, combine cranberries, sugar and lemon juice. Bring to simmering over medium-high heat; cook, stirring, until berries pop and mixture thickens slightly, 5 minutes. Scrape into sieve over bowl; press through sieve, discarding seeds and solids. You should have 1 cup filling. Let cool to room temperature.

   

  Icing:

  
  

  1.In heavy-bottomed saucepan, combine egg whites, sugar, salt, water and corn syrup. Beat on medium-high speed with a hand mixer over medium-low heat until icing is thick, pure white and fluffy (soft, shiny peaks), about 7 to 9 minutes. Remove pan from heat. Add extracts; beat until very thick, 1 minute.

  2.Place one cake layer on serving plate. Top with half the filling, leaving 1/2-inch border around edge. Top with 3/4 cup icing. Repeat with second cake layer, remaining filling and 3/4 cup icing. Top with remaining cake layer. Spread remaining icing over sides and top of cake. Garnish with sugared cranberries and lemon slices just before serving, if desired. Makes 16 servings.

   

  Source:  recipe.com

Brownies With Salted Caramel Sauce

Ingredients:

Brownies:

• Nonstick vegetable oil spray
• 1 tablespoon natural unsweetened cocoa powder plus more for pan
• 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
• 3 ounces unsweetened chocolate, chopped
• 2 ounces bittersweet chocolate, chopped
• 2/3 cup all-purpose flour
• 1 tablespoon instant espresso powder
• 1/4 teaspoon kosher salt
• 2 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/3 cup bittersweet chocolate chips

Caramel Sauce and Assembly:

• 1/2 cup sugar
• 2 tablespoons heavy cream
• 2 tablespoons unsalted butter, cut into 1/2-inch pieces
• Gray sea salt or flaky sea salt (such as Maldon; for serving)

Nutritional Information:

16 servings, 1 serving contains: Calories (kcal) 190 Fat (g) 14 Saturated Fat (g) 8 Cholesterol (mg) 50 Carbohydrates (g) 20 Dietary Fiber (g) 2 Total Sugars (g) 14 Protein (g) 2 Sodium (mg) 100

Directions:

View Step-by-Step Directions

Brownies:

• Preheat oven to 350°. Coat an 8x8x2-inch baking pan with nonstick spray. Dust with cocoa powder, tapping out excess. Place butter, unsweetened chocolate, and bittersweet chocolate in a medium microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted. Let cool slightly.
• Meanwhile, whisk flour, espresso powder, kosher salt, and 1 tablespoon cocoa powder in another medium bowl; set aside.
• Using an electric mixer on high speed, beat eggs and sugar in a large bowl until pale and thick, about 2 minutes; beat in vanilla. Fold in warm chocolate mixture, then dry ingredients, just until combined. Fold in chocolate chips. Scrape batter into prepared pan and smooth top.
• Bake brownies until a tester inserted into the center comes out with some moist crumbs attached, 20-25 minutes. Transfer pan to a wire rack; let brownies cool in pan. Cut brownies into 16 squares.

Caramel Sauce and Assembly:

• Bring sugar and 2 tablespoons water to a boil in a small saucepan over medium heat, stirring until sugar dissolves. Increase heat to medium-high and cook without stirring, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until sugar is a deep amber color, 5-8 minutes. Remove caramel from heat.
• Add cream and butter (mixture will bubble vigorously) and whisk to combine. Let cool slightly in pan.
• Drizzle caramel sauce over brownies and sprinkle with sea salt. DO AHEAD: Brownies can be made 1 day ahead. Cover and keep at room temp-erature. Caramel sauce can be made 1 week ahead. Let cool. Cover and chill. Reheat before using.

Recipe by Zest Exciting Food Creations
Photograph by Matt Duckor

 

Source:  bonappetit.com

Tips For Light And Fluffy Dough

We’ve all read it a thousand times: “Beat butter and sugar until light and fluffy.” But a lot of cooks don’t take it far enough—it’s as if we’re worried that we might, by some magic, make things too fluffy. In fact, there’s little risk of that; if you’re using a hand mixer, it’s best to stick with it for at least four minutes. As the butter and sugar combine, the sugar’s sharp edges cut through the fat and create air pockets that lighten the texture of baked goods. As you mix, watch the mixture go from grainy to creamy, and then increase in volume and lighten in color. Voila! That’s the sort of fluff quotient you should strive for.

Think you’ve mastered this crucial step? Try your mixing skills out on our:



Pound Cake With Grand Marnier-Poached Apricots Recipe.

Beating the butter and sugar until light and fluffy is essential to this pound cake’s moist, tender crumb and the Grand-Marnier Poached Apricots add a boozy yet sweet kick.

Servings: 12 Active: 45 minutes Total: 3 hours

Ingredients:

Cake:

• 2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
• 3 cups all-purpose flour, plus more for pan
• 1 teaspoon kosher salt
• ½ teaspoon cream of tartar
• ¼ teaspoon ground cardamom
• 2 cups superfine sugar
• 6 large eggs
• ½ cup heavy cream
• 1 teaspoon vanilla extract

Apricots and Assembly:

• ⅔ cup Grand Marnier
• ⅔ cup granulated sugar
• 2 cups dried apricots (about 8 oz.)
• 1 1½” piece peeled ginger, sliced
• Lightly sweetened whipped cream (for serving)

Nutritional Information:

Calories (kcal) 630 Fat (g) 35 Saturated Fat (g) 22 Cholesterol (mg) 200 Carbohydrates (g) 72 Dietary Fiber (g) 2 Total Sugars (g) 45 Protein (g) 7 Sodium (mg) 200

Directions:

View Step-by-Step Directions

Special Equipment:

• A 10”-diameter tube pan or angel food cake pan

Cake:

• Place a rack in middle of oven; preheat to 325°. Butter and flour pan. Whisk salt, cream of tartar, cardamom, and 3 cups flour in a medium bowl.
• Using an electric mixer on high speed, beat 2 cups butter until very light and fluffy, about 5 minutes. Reduce speed to low and gradually add superfine sugar. Increase speed to high and beat until very light and creamy, 6–8 minutes longer. Add eggs 1 at a time, beating to blend between additions. Beat in cream and vanilla. Reduce speed to low; gradually add dry ingredients, mixing until mostly combined. Finish mixing with a rubber spatula just until combined. Scrape batter into prepared pan.
• Bake cake, rotating halfway through, until top is golden brown and a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool completely before turning out.
• DO AHEAD: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.

Apricots and Assembly:

• Bring Grand Marnier, granulated sugar, and ⅔ cup water to a boil in a small saucepan, stirring to dissolve sugar. Add apricots and ginger, reduce heat to low, and simmer gently until apricots are very soft, 20–25 minutes. Let cool.
• Remove ginger just before serving. Serve cake with apricots and syrup and whipped cream.
• DO AHEAD: Apricots can be poached 1 week ahead. Cover and chill.
  
  Recipe by: Melissa Hamilton and Christopher Hirsheimer
  Photograph by: Hirsheimer & Hamilton
  
  Source:  bonappetit.com

Ice Cream Burgers

Ingredients:

Frosting of Cake Decorating Gel
Toothpicks
Cherries
Ice Cream
Sugar Cookies
Ice Cream Scoop
Plastic Wrap

Directions:

Assemble Ice Cream Burger as shown above. I would also save a few cookies and cut them to resemble fries.

Source: Dreyers Ice Cream

Peanut Butter Christmas Trees

Ingredients:

Each tree requires:

2 mini PB cups,
1 snack size PB cup 
1 chocolate kiss
White Chocolate Pieces

Directions:

Melt the white chocolate (this will be the “glue” that holds each layer together) and put it in a squeeze bottle or ziptop bag with a tiny cut off corner. 

Set up an assembly line …

• Tree trunk – upside down mini PB cup – white chocolate “glue”
• 1st layer – upside down snack size PB cup – drizzle white chocolate around the edges & sprinkle with non-pariels
• 2nd layer – upside down mini PB cup – repeat drizzle & sprinkle
• 3rd layer – chocolate kiss – repeat drizzle & sprinkle

Each tree requires … 2 mini PB cups, 1 snack size PB cup & 1 chocolate kiss

Source: Sweetsimplestuff.com

Mini Spider Bites

These little cupcakes are almost too sweet to eat! Let the kids help you assemble the charmers and you can teach a science lesson, too—what a great way to teach that all spiders have eight legs! —Sara Martin

Ingredients

: 

• Miniature cupcakes of your choice
• 1 can (16 ounces) chocolate frosting
• M&M's minis
• Chocolate sprinkles
• Pastry tip—round tip #7
• 1 can (16 ounces) vanilla frosting
• Shoestring black licorice

Directions:

• Generously frost cupcakes with chocolate frosting; add M&M's for noses. Top with chocolate sprinkles.
• Insert tip #7 into a pastry bag; fill with vanilla frosting and pipe spider's eyes. Add M&M's for pupils. Cut black licorice into 2-in. pieces; attach eight legs to each cupcake. Yield: varies.

Originally published as Mini Spider Bites in Halloween Food & Fun 2009 , p27 

The Great Pumpkin Cakes

These are the ultimate confectionery tribute to Charlie Brown's Great Pumpkin. The little round cakes are surprisingly easy to make—just put two cupcakes together, frost and decorate with vines and leaves. —Sharon Skildum

Ingredients

 

• 1 package yellow cake mix or cake mix of your choice (regular size)
• 2 cans (16 ounces each) vanilla frosting, divided
• 1 to 1-1/2 teaspoons orange paste food coloring
• 12 green gumdrops
• 1/2 teaspoon green paste food coloring

Directions

• Prepare and bake cupcakes according to package directions. Fill 24 greased muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a small bowl, combine 1-1/2 cans frosting; tint orange. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides.
• For stems, place one gumdrop on each pumpkin. Tint remaining frosting green. Cut a small hole in the corner of a pastry or plastic bag; insert #5 round tip and fill with a third of the green frosting. Pipe curly vines from pumpkin stems. Using green frosting and #352 leaf tip, pipe leaves randomly along the vines. Yield: 1 dozen.

Originally published as The Great Pumpkin Cakes in Taste of Home Halloween Party Food

Oreo Turkey Cookies

Since it’s Friday (woo hoo!) I thought we’d do something fun.  These little turkeys (speaking of turkeys, did you see what mine did yesterday??) are perfect for school parties, family nights, and Thanksgiving place holders.  At the end there’s an easy pilgrim hat as well.  I don’t really know where this idea originated from- I made the turkeys as a kid as I’m sure many of you have and I’ve seen the little hats all over the internet.  Both Turkey Day classics, so go have some fun!

Ingredients:

Double Stuff Oreo Cookies
Candy Corn
Whoppers
Peanutbutter Cups
Chocolate frosting
Yellow Frosting
Optional: Red frosting
Optional: black sprinkles for eyes
*For these kinds of things I love to use the little pre-filled tubes of colored frosting you can buy in the baking isle.  The chocolate is easy to make, and homemade actually works a little better because you can make it stiff.  However for the colored details like yellow and red, these little tubes are great.  It doesn’t really matter what they taste like and they last forever (which is both cool and disturbing at the same time.) I’m using store-bought tubes for everything here purely for convenience- works great!
First step:  Grab a cookie.  You don’t have to put frosting in there, but I like to because it holds in the candy corn a little better. Just give it a little squeeze of chocolate.

Then stuff in your candycorn.  If you’re in some sort of candy corn shortage, you can cut off the white tips to use later for your beaks.  I think the candy corn sticks in better with the tip so I leave it on.  Go ahead and do all of the cookies through this step.

Next put a dab of frosting on the opposite end of the cookie and secure it to the “base” cookie.  It helps to place them next to a wall as they dry so they stay put.

While those are drying, unwrap your PB cups.  Take a sharp knife and cut a sliver off of one end.  (I don’t need to tell you what to do with the sliver, do I?)  It helps to gently cut in a sawing motion so you don’t break the PB cup.  (Although I wouldn’t have to tell you what to do with a broken one either, would I?)  Cut it from the bottom like I show here:

Once those are ready, flip your cookies over, but you may find it’s easy to keep them next to the wall.  My frosting was a bit soft, so they needed the extra support.
Place a dab of frosting on the pb cup, and place it on the cookie like so:

Now those little guys will need heads, so glue a whopper on there with frosting as well. I put frosting on the side of the whopper that hits both the cookie and the PB cup.  Wouldn’t want a turkey running around with its head cut off, would we??

While they’re still laying there, use a dab of frosting (I use yellow) and glue on the white tip of a candy corn for a beak.  Put two yellow dots on for eyes, and for the black spots in the eyes you can use a dab of chocolate frosting, or a mini chocolate chip, or a little sprinkle like I’ve used.  A sprinkle is really the perfect size if you have them.

Once the beak stays put you can flip them over and draw on some little yellow feet.  If you have red frosting too (usually comes in a set with the tube of yellow) you can add a little gobble gobble. Or whatever that thing is called.  What is it called?  I’m too lazy to google.  Extra giveaway entry for the first person who can tell me.  Okay not really but I’ll think you’re awesome.

And there you go, cute as can be!

These make really cute place card holders too, for either a kid, or adult table!  I just made little name tags with my Silhouette (what’s that you say?  You’re bummed you didn’t win a Silhouette and you wish we’d give away another one?  Okay how about this month?  You didn’t hear that from me. Yes you did.  Don’t tell.  Do tell.  Tell Everyone.  Forget it) and then I popped them in there on toothpicks.
How cute is my little turkey family?

Stick one on each plate and everyone will say “Awwwwwwe….” If you have kids old enough to handle making them, it’s a fun project for them to be in charge of.

They’re also darling combined with pilgrim hats.

Those are just marshmallows dipped in chocolate and placed on a fudge strip cookie.  Use yellow frosting to make the buckle.  (Pretty much the Thanksgiving version of the Halloween witch hats seen in this post!)

Source: ourbestbites