If you’re having trouble decorating for Thanksgiving without breaking out the Christmas tree, this is a great in-between option! These florals have Fall, Thanksgiving, and Winter, Christmas vibes all in one. I’m really happy with how they came out! Links below for everything used!
Happy Thanksgiving (or Halloween or fall)! This is my favorite fall sangria recipe! It’s a spiked cider meets sangria recipe that is great with or without alcohol. This easy fall punch recipe is a crowd-pleaser! It’s also a super easy apple cider cocktail recipe. With apple cider, whiskey, white wine, maple syrup, apples, and cinnamon, you can whip this up in less than 5 minutes. To make it for kids or as a mocktail, use only the apple cider and substitute the alcohol for lemonade. This is such a pretty and fun Thanksgiving sangria to serve in the fall! Also great for a Halloween party, tailgate, fall fest, or warmed up for a Halloween walk! Recipe below! Subscribe for more fun for kids (and adults) coming up for the holidays! Leave a like if you try this fall sangria recipe yourself!
Slice fruit and add cinnamon sticks, Mix together the remaining ingredients in a large pitcher over ice, stir, and enjoy! You can also serve this warm in a crock pot.
Thanksgiving Mocktail Recipe / Apple Cider Punch Recipe (kid-friendly, no alcohol):
2 cups of apple cider
3 cups of lemonade
1 shot of maple syrup
3 cinnamon sticks
1 lemon
1 apple
Slice fruit and add cinnamon sticks, Mix together the remaining ingredients in a large pitcher over ice, stir, and enjoy! You can also serve this warm in a crock pot.
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Just print, cut + hang! Download this adorable “GIVE THANKS” pennant banner and print it at home. Each letter prints on an 8.5×11 piece of paper. Perfect for a Thanksgiving gathering, Thanksgiving decoration or holiday card photo shoot!
1 recipe Sweetened Whipped Cream or vanilla ice cream (optional)
Directions1.Preheat oven to 450 degrees F. Prepare Pastry for Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with edge of pie plate.
2.Roll the remaining dough until 1/8 inch thick. Cut into 1/2- to 3/4-inch shapes with small cookie or hors d’oeuvre cutters. Brush edge of pastry shell with water; arrange cutouts around edge of shell. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 350 degrees F.
3.Meanwhile, for filling, in a large skillet heat 1 tablespoon of the butter over low heat until melted. Cook about 3 minutes or until golden brown. Add oats and walnuts. Cook and stir for 3 to 4 minutes or until toasted; cool.
4.In a large microwave-safe bowl microwave the remaining butter on 100 percent power (high) for 30 to 45 seconds or until melted. Stir in corn syrup; whisk in eggs, pumpkin butter, vanilla, cinnamon, nutmeg, and salt. Stir in oat mixture. Pour filling into pastry shell.
5.Cover edge of pie with foil to prevent over-browning. Bake for 45 to 50 minutes or until filling is set. Cool on a wire rack. If desired, serve with Sweetened Whipped Cream or vanilla ice cream.
Made by Kids 