FabSugar

Guess What These Napkin Rings Are Made Of?

CasaSugar — Mon, 23 Nov 2009 14:00:30 -0800

Martha has done it again. Seriously, you can make a napkin ring out of ANYTHING! And she always does. Can you guess what these very Thanksgiving-appropriate napkin rings are made of?

Where Will Your Furry Friends Be Giving Thanks?

PetSugar — Mon, 23 Nov 2009 14:00:30 -0800

Nothing makes my pooch happier than a day I'm home from work. Since Thanksgiving is a holiday, I'm looking forward to some quality time with my pet, at least before I head to dinner. Whether you're traveling far and wide, or sticking close to home, where will your pets be for the duration of Turkey Day?

Source: Flickr User rhonogle

On Thanksgiving, Nothing Beats Classic Pumpkin Pie

partysugar — Mon, 23 Nov 2009 13:30:43 -0800

As much as I love experimenting with alternative pumpkin desserts like pumpkin layer cake and mini baklava pumpkin tarts, sometimes nothing is better than the beloved standby, classic pumpkin pie. This year I tried out an old-fashioned style recipe.

The delicious crust is flaked with pecans, and the filling is a mixture of pumpkin puree, molasses, and sour cream. The resulting pie is silky with a rich pumpkin flavor that's not too sweet. Rum-spiked whipped cream is an ideal and necessary topping that takes this pie over the edge. To take a look at the recipe, read more.

Old-Fashioned Pumpkin Pie With Pecan Pastry Crust
From The New Thanksgiving Table

Ingredients

For the crust:
2 1/4 cups all-purpose flour, plus extra for dusting
1/2 cup pecans, toasted and finely ground
1 teaspoon kosher or sea salt
1 tablespoon granulated sugar
1/2 cup (1 stick) ice-cold unsalted butter, cut into small pieces
1/2 cup ice-cold solid vegetable shortening, cut into small pieces
1/3 cup sour cream
2 tablespoons ice water
For filling:
3 1/2 cups or 2 cans (15 ounces each) unsweetened pumpkin puree
7 large eggs, lightly beaten
2/3 cup unsulfured molasses
1/3 cup granulated sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground pepper
2 cups sour cream
1 cup heavy whipping cream
2 tablespoons milk
sugar for sprinkling
For topping:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons dark rum or one tablespoon pure maple syrup

Directions

Make the crust: Combine the 2 1/4 cups flour, the pecans, salt, and granulated sugar in a food processor fitted with the metal blade. Scatter the butter and shortening pieces over the flour mixture and pulse until the mixture resembles coarse meal. Add the sour cream and water and process for a few seconds, just until the dough begins to form. Do not over process. (To make the dough by hand, place the dry ingredients in a large bowl, and use a pastry blender or 2 knives to cut the butter and shortening into the flour mixture. Add the sour cream and ice water, and mix just until the dough comes together and forms a mass.)
Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1-inch thick. Cut the dough into 2 pieces, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes, or up to overnight.
Have 2 9-inch pie pans ready. On a lightly floured work surface, roll out 1 piece of dough into a circle about 12 inches in diameter. Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking. Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough, then press it into place, Trim the excess dough by running a knife around the edge of the pan. Repeat with the second piece of dough. Refrigerate the pie crusts while you make the filling.
To make the filling: in a large bowl, combine the pumpkin, egss, molasses, granulated sugar, ginger, cinnamon, nutmeg, allspice, salt, and pepper. Whisk until smooth. Blend in the sour cream and heavy cream. Whisk until smooth and no white streaks are visible. Set aside.
To assemble the pies, divide the pumpkin filling between the chilled pie shells. Use a pastry brush to brush milk on the edges of the pastry. Sprinkle with sugar.
Bake the pies for about 40 minutes until the filling just begins to puff at the edges and the center no longer jiggles when gently shaken. Turn off the oven and leave the pies, undisturbed, in the oven with the door ajar for 20 minutes. Transfer the pies to wire racks and let cool completely.
Meanwhile make the topping: In a medium bowl, combine the cream, confectioners' sugar, and rum. Using a whisk or electric mixer, whip the cream until soft peaks form. Cover and refrigerate until ready to serve.
Slice the pies into wedges, top with whipped cream and serve.

Makes two 9-inch pies.

Make ahead: The pie dough can be made, wrapped tightly, and frozen up to 3 weeks in advance. Thaw overnight in the refrigerator before rolling it out. The filling can be made up to 1 day in advance. Place in a covered container and refrigerate. The whipped cream can be prepared up to 4 hours in advance. Cover and refrigerate until ready to serve. The pie is best when baked the day you are planning to serve it.

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How to Set a Formal Place Setting

partysugar — Mon, 23 Nov 2009 11:36:36 -0800

Since so much thought, time, and preparation goes into making the Thanksgiving meal I think it's important to properly set the table. Thanksgiving is only three short days away, so why not do the place settings tonight? From the utensils to the water glass, it can be hard to remember where everything goes. That's why I've put together this helpful slideshow - learn how to create an elegant place setting now.

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Do You Celebrate Thanksgiving at a Restaurant?

YumSugar — Mon, 23 Nov 2009 10:15:28 -0800

10 Ideas For Eco-fying Your Thanksgiving

CasaSugar — Mon, 23 Nov 2009 09:00:37 -0800

Thanksgiving is one of my favorite holidays. It's all about celebrating the season and sharing time with loved ones. There's no reason why you can't do all of this while also treading a little lighter this Turkey Day. Check out my tips for a greener Thanksgiving.
Source

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Thanksgiving Tip: Freeze the Butter Before Making Pie

partysugar — Mon, 23 Nov 2009 09:00:32 -0800

When making pie dough, it's very important to use really cold butter. This will ensure that the crust is rich, flaky, and buttery. Most recipes remind you that the butter should be cold, but whenever I'm baking a pie, the first thing I do, before measuring anything, is cut the butter into 1/4-inch cubes. I put the cubes in a small dish and place it in the freezer. Then, I start making the dough. The butter is in the freezer for only a few minutes and doesn't really freeze; instead it gets really cold. Do you have a tip for great Thanksgiving pie?

Come Fab Finding With Me: Thanksgiving, Gossip Girl-Style

FabSugar — Mon, 23 Nov 2009 07:50:22 -0800

Remember the Turkey Day episode of Gossip Girl last year? It was drama-filled, yes, but oh so stylish, too. This year, let's pretend we're having a Gossip Girl-style Thanksgiving. You know what that means - rich Fall hues, designer duds, and lots of polish. I'll start you off with this photo of Serena and Lily from last year's episode. Let the colors inspire!

Let's go Fab Finding. Be sure to come back and tell me your Fab Finds are up, or just tag your Fab Finds with Gossip Girl Thanksgiving. Now, you can build outfits by creating your very own widget of clothing items. We have everything you need to build outfits, and you can use your Fab Find bookmarks, too. This is an even better way to put together an entire outfit when completing your Fab Finding missions. Learn what a Fab Find is and how to make one. And here's a detailed explanation of bookmarks from GeekSugar.

To see some of my favorite online stores, read more.

Photo courtesy of the CW

Soothing Stretches to Ease Digestion

FitSugar — Mon, 23 Nov 2009 07:00:58 -0800

With Thanksgiving coming up, I'm sure many of you are looking forward to chowing down on some delicious foods. Most of us end up eating way more than usual, and since many of the dishes may be richer or sweeter than you're used to, it can cause some major discomfort in the tummy department. Here are some gentle stretches you can do to ease digestion.

Don't see your favorite yoga pose here? Then write about it in our Yoga Stretch and Tell group. I am sure all of our digestive systems could benefit from a wide variety of stretches.

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Casa Quickie: Move Flowers Off the Table

CasaSugar — Mon, 23 Nov 2009 06:15:31 -0800

If you're squeezed for space on your Thanksgiving table (and let's face it, who isn't?) try this easy idea. Instead of placing a pretty bouquet front and center on your dinner table, move it to a side table or buffet instead. This will free up room for the turkey and stuffing, and will also avoid any accidental tipping of the bouquet.

Source: Flickr User R Stanek