Sweet Designs

THANKSGIVING 2010
Printables, Recipes, Freebies And Inspirations For Thankgiving!


------------------THANKSGIVING PRINTABLE KIT-------------------


You can get the kit HERE



Coloring Page


Napkin Ring


Treat Bag Top


Tags


Mini candy wrap



Favor Box


Invitation


Cupcake Wrap



--------------------------THANKSGVING RECIPES-------------------------


GINGER COOKIES
http://www.karosyrup.com

Prep Time: 20 minutes
Cook Time: per batch, 9 to 11 minutes
Chill Time: 1 hour
Yield: 4 dozen cookies


INGREDIENTS:
2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons Ground Ginger
1/2 teaspoon Ground Saigon Cinnamon
1/8 teaspoon Ground Cloves
1 cup RAW Sugar
1/2 cup Butter
1 egg
1/4 cup Karo® Dark Corn Syrup
1/3 to 1/2 cup RAW Sugar


DIRECTION:

· Combine flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl; set aside.

· Beat 1 cup Raw Sugar and butter in a large bowl with mixer at medium high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough 1 hour or until easy to handle.


· Place 1/3 to 1/2 cup Raw Sugar in a small dish. Shape dough into 3/4 to 1-inch balls; roll in sugar. Place balls 2 inches apart on greased baking sheets.

· Bake in preheated 350°F oven for 9 to 11 minutes or just until golden around edges. Cool on baking sheet 1 minute; remove to wire racks to finish cooling.

· TIP: To speed chilling, place dough in freezer for 15 to 30 minutes instead of refrigerating.



PUMPKIN CUPCAKES
http://www.cakechannel.com
Makes about 24 cupcakes.

INGREDIENTS:

2 ¼ cups all-purpose flour, sift before measuring
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup butter, softened
1 1/3 cups sugar
2 eggs, beaten until frothy
1 cup mashed cooked or canned pumpkin
¾ cup mi
¾ cup chopped walnuts or pecans


DIRECTION:

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375 for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost with cream cheese frosting, whipped cream, or leave plain.



----------------------------FREEBIE----------------------------
Free Turkey Cupcake Wrap!
Get your FREE download of this kit HERE!



------------------------OTHER IDEAS-------------------------------

TURKEY CAKE POPS
from Bakerella

Choose a cake and frosting flavor and follow these directions for super moist Turkey cake pops. You’ll need chocolate candy coating, almond bark or candy melts for the body. Use extra melted chocolate to “glue” the additions on.

Print Directions from bakerella.com



MARSHMALLOW PILGRIM HATS
From FamilyFun Magazine


Here's a treat that looks old-fashioned but is made with two favorite modern-day sweets: marshmallows and chocolate.


Ingredients
24 chocolate-striped shortbread cookies
12-ounce package of chocolate chips
24 marshmallows
Tube of yellow decorators' frosting

Instructions
1.Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart.
2.Melt the chocolate chips in a microwave or double boiler.
3.One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.
4.Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.
5.Chill the hats until the chocolate sets, then pipe a yellow decorators' frosting buckle on the front of each hat.

Print Directions from Family Fun