Sweet Sensations - Inspiration for Baking and Celebrations

Sophisticated and Elegant Christmas Tablescape

December 14, 2018 by Sandra 11 Comments

I’m sharing my Sophisticated and Elegant Christmas Tablescape as part of the Christmas Table Blog Hop organized by Chloe Crabtree of Celebrate and Decorate. I’ve lost track of how many blog hops Chloe has organized this year and we appreciate all she’s done for us. The blog hop started on Monday the 10th and today the 14th is the last day. The links to all the blogger’s tables are listed below, please take a few minutes to visit them.

For this table, I decided to skip the red and use green and gold. That color combination is not what I decorate with often. The Gilded wintery mood created with the gold elements is a beautiful contrast with the hunter green tablecloth and napkins. Rarely does the green tablecloth make an appearance on my tables, and when it does it’s for Christmas.

The green napkins with glittery trim are a clearance purchase from Pier 1. They’re classy but not stuffy.

My dough bowl centerpiece while not necessarily sophisticated or elegant, brings a touch of nature to the setting without taking away from the sophisticated and elegant feel. I filled it with pine cones, ornaments, faux evergreens, eucalyptus, and frosted faux fruit. Rounding out the centerpiece are gold antlers and a gold reindeer.

On the right side are an angel, glitter votive holder and miniature Christmas tree which is actually an ornament. To the left, you’ll see the same tree ornament and votive holder with the addition of a gold evergreen.

Moving onto the stack. It begins with a gold round charger followed by a white dinner plate. Both are dollar store purchases. Yet another Pier 1 purchase is the gold salad plate. Completing the stack are green dessert plates rimmed in gold with a gold leaf on one side. The dessert fork tops it off. I don’t know if Fingerhut still exists, but the monogrammed gold-toned cutlery is one of my favorite purchases from them.

My trio of glasses consists of two thrift store goblets, the green, and the clear ones. The gold cordial glasses are very special. In the mid-’90s our oldest son was stationed in Giebelstadt, Germany. I flew there by myself to see our newly born granddaughter. While there, my then daughter-in-law and I took a trip to Karlovy Vary for a shopping trip. That’s where I bought the cordial glasses and we’ve never used them. Shameful, I know.

With less than two weeks until Christmas, I have to decide on a tablescape for our holiday dinner. On Christmas, we set up the banquet tables end to end and dine in the basement. I’m using and repurposing the lantern centerpieces we used for my daughter’s baby shower for I can’t believe I’m saying this but I’m also considering fabric tablecloths. I better add lots of Scotch guard to my shopping list!!

Don’t forget to visit the links below to see the beautiful tables my blogging friends have designed.

Monday

Home is Where the Boat Is | Everyday Living | Knock it Off Kim | A casa di Bianca

Tuesday

Life and Linda | The Painted Hinge | Panoply | Corner of Plaid and Paisley

Wednesday

Debbee’s Buzz | Follow the Yellow Brick Home | Living With Thanksgiving
Home and Gardening With Liz

Thursday

Red Cottage | The Painted Apron | Our Crafty Mom | Celebrate and Decorate

Pistachio Cake with Fig Compote and Pistachio Buttercream

December 12, 2018 by Sandra 2 Comments

This Pistachio Cake with Fig Cardamom Compote and Pistachio Buttercream is inspired by one found at Eats Well with Others. In a quest to move past traditional white, chocolate and yellow cakes with plain frostings, I’ve compiled a list of ingredients to make up my flavor profile. These flavors will mostly be included in cakes and pastries. Granted the base flavors of many cakes may be white, chocolate or yellow but those are only starting points.

This cake is also a move to get me out of my baking and flavor comfort zone. A while back my daughter sent me a jar of Pistachio Cream and it is divine. Adding ¼ cup of it to the buttercream frosting recipe below was one of my changes to the original recipe. My other change and it was a big one, is the Fig Cardamom Compote that’s spread between the layers. Using pistachios in some form was at the top of my list for a fall/winter cake. To me they are seasonless. What enhanced the fall flavor profile was the figs, and to add a warm spice to the mix I decided on cardamom.

Pardon the drama but, this Pistachio Cake with Fig Cardamom Compote and Pistachio Buttercream was an eyes-rolling in the back of my head moment. The cake is moist with a delightful crunch from the pistachios. The slightly citrus and herbaceous cardamom is a perfect complement to the figs. Then there is the Pistachio Buttercream. The recipe calls for cooking the flour sugar and milk until thickened. Now I’ve made a buttercream like this before. Instead of letting this mixture cool in the fridge as I’ve previously done, the mixture is cooled by mixing at high speed until cool. Once the mixture is cooled the butter and pistachio cream are added. Then you beat it until all the ingredients are incorporated and it’s light and fluffy.

Please don’t be put off by the long list of instructions, the end result is worth it. My good friends at our local library were the lucky recipients and they seemed pretty excited to receive it. This is a great holiday dessert that is sure to garner rave reviews for you.

This Pistachio Cake with Fig Compote and Pistachio Buttercream is a great holiday or any time of the year dessert. The pistachio flavor is mild but noticeable and this cake is sure to garner rave reviews for you. Crema di Pistacchio by Olive & Oil is the pistachio cream I used and it can be found here.

Pistachio Cake with Fig Compote and Pistachio Buttercream

Author: Sandra Lee Garth

Recipe type: Dessert

Cuisine: American

Prep time: 20 mins

Cook time: 85 mins

Total time: 1 hour 45 mins

Serves: 12-16

Ingredients

1 cup shelled pistachios
2½ cups cake flour
¾ cup all-purpose flour
1 tbsp baking powder
1 tsp baking soda
¾ tsp salt
1 cup unsalted butter, softened
1¾ cups sugar
1 tbsp vanilla extract
1 large egg
3 large egg whites, at room temperature
¼ tsp cream of tartar
Fig Compote
1 cup of water
3 tablespoons honey
1 teaspoon vanilla
¼ tsp cardamom
1 cup diced dried figs
Pistachio Buttercream
1½ cups sugar
⅓ cup flour
1½ cups milk
⅓ cup heavy cream
1 ¼ cups unsalted butter, soft, cut into small pieces
¼ cup pistachio cream
1 tsp vanilla extract
3 tbsp honey
Chopped Pistachios for garnish (optional)

Instructions

Preheat the oven to 325° F and prepare 3 8- inch cake pans with parchment paper.
In the bowl of a food processor pulse pistachios until they are coarsely chopped and place 2 tablespoons in a small bowl.
Pulse remaining pistachios until they have almost a powder like consistency.
Transfer to a large bowl and whisk together both the roughly chopped and fine pistachios with the all-purpose flour, cake flour, baking powder, baking soda, and salt. Then set aside.
In the bowl of the stand mixer fitted with the paddle attachment cream the butter for 3 minutes.
Add in the sugar and vanilla and beat until fluffy about 3 minutes and scrape down the sides of the bowl.
Next, add in 1 egg and mix until just combined.
In a medium-sized clean bowl, whisk together the egg whites with the cream of tartar until soft peaks form about 3 to 5 minutes.
Fold the egg whites into the batter.
Divide the batter evenly among the cake pans and smooth the tops.
Bake for 40 to 45 minutes rotating the pans halfway through and bake until a toothpick inserted in the center comes out clean.
Transfer to a cooling rack and let cool for 20 minutes.
Turn the cakes onto cooling racks and let cool completely before frosting.
While the cake is cooling make the fig cardamom compote.
Bring water, honey, vanilla, and cardamom to a boil in a medium pan over high heat.
Cook stirring occasionally until honey is dissolved, about 2-3 minutes.
Stir in diced figs and return to a boil.
Next, reduce heat to medium-low and simmer stirring occasionally until mixture is reduced and thicken to a lumpy jam consistency approximately 25-30 minutes.
Pour into a small bowl covered loosely with plastic wrap and set aside to cool completely
For the Pistachio Buttercream
In a medium heavy saucepan whisk together the flour and sugar then add in the milk and cream. Cook over medium heat whisking frequently until the mixture comes to a boil and thickens about 10 to 15 minutes.
Transfer the hot mixture to a stand mixer bowl and mix with the paddle attachment and on high-speed and beat until cool about 9 minutes.
Reduce speed to low and add the butter a few pieces at a time and the pistachio a tablespoon at a time until its fully incorporated.
Increases speed to medium-high and beat until light and fluffy for 2-3 minutes.
Add the vanilla and honey and continue mixing until thoroughly combined.
If the frosting is too soft chill and mix again.
Assembling the Cake
Make a dam around the outside edge of the cake by filling a piping bag fitted with a medium plain tip with the Pistachio Buttercream on the outside of your cake.
If you don’t have a frosting bag place the frosting inside a zippered bag and snip off the corner.
Pipe a ring /dam of frosting around the outer edge of your cake, and then spread half of the fig compote in the center.
Place the second layer on top, trim the top if necessary and repeat the above steps.
Place the last layer on top, bottom side up, and frost the top and sides of the cake.
If desired, pipe rosettes around the top border and garnish with more chopped pistachios.

Notes

The cooking time of 85 minutes includes 45 minutes to bake the cake, 10 minutes to cook the base for the buttercream frosting and 25 minutes to cook the fig compote.

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Please check out the Christmas Tablescape Blog Hop organized by Chloe Crabtree of Celebrate and Decorate. The hop started on Monday, December 10th and runs through Friday, December 14th. My table debuts this Friday the 14th.

Monday

Home is Where the Boat Is | Everyday Living | Knock it Off Kim | A casa di Bianca

Tuesday

Life and Linda | The Painted Hinge | Panoply | Corner of Plaid and Paisley

Wednesday

Debbee’s Buzz | Follow the Yellow Brick Home | Living With Thanksgiving
Home and Gardening With Liz

Thursday

Red Cottage Chronicles | The Painted Apron https://thepaintedapron.com/ | Our Crafty Mom | Celebrate & Decorate

Friday

From My Carolina Home | Sweet Sensations | Me and My Captain
Zucchini Sisters | BlueSky at Home

Celebrate Your Story Link Party ~ December 10, 2018

December 10, 2018 by Sandra 7 Comments

Welcome to Celebrate Your Story Link Party! Can you believe Christmas is two weeks away?? My plan is to finish my shopping this week, plus work on the house and do more baking next week. This is the year I plan to make smaller cakes and fewer pies. This at the direction of my kids that say that I should take it easy. We’ll see how that pans out, but for now, it’s time for you to show us what you’ve been up to. Even if you’re laying back and taking it easy and are just here to browse, enjoy the party!

Features from Last Week’s Party

Decorating cakes and styling parties comes easily to me. Creating a vignette of any kind, not so much. Desiree who blogs at Camelot Art Creations shared 5 Tips for Creating a Christmas Vignette that I’m sure will help me.

Are you looking for A Perfect Christmas Gift for you or someone else? I don’t want to tell you what it is so head over to Chasing Quaintness and see what Benita came up with.

Nuts are yummy treat out of the bag or jar anytime. Bev elevated this ordinary snack food to a new level. Buttered Rum Glazed Pecans. That sounds like a mini-binge and I’m all for it.

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Debra took us from start to finish with her beautiful vignette. See her Charming Christmas Vignette tutorial at Shoppe No. 5.

Check out the Christmas Tablescape Blog Hop organized by Chloe Crabtree. It begins today December 10th and runs through Friday the 14th. My table debuts on Friday the 14th and I hope you like it.

Monday
Home is Where the Boat Is | Everyday Living | Knock it Off Kim | A casa di Bianca

Tuesday

Life and Linda | The Painted Hinge | Panoply | Corner of Plaid and Paisley

Wednesday

Debbee’s Buzz | Follow the Yellow Brick Home | Living With Thanksgiving
Home and Gardening With Liz

Here’s where you can join the party:

Sweet Sensations

Celebrate and Decorate

Me and My Captain

Celebrate Your Story Guidelines:

○ A link back to us is NOT mandatory.

○ You can link up 3 posts: Home decor, Tablescapes, Gardening, Recipes and more!

○ Etsy | Amazon | Link Parties are not allowed and will be deleted.

○ Please visit your fellow linkups and leave them a comment. Don’t link and run!

○ You are granting us permission to use photo(s) on social media for promotional purposes.

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Copper and Ivory Christmas Tablescape

December 7, 2018 by Sandra 3 Comments

Nestled in the middle of two magnolia swags the glittery reindeer were the inspiration for this Copper and Ivory Christmas Tablescape.

They were the last two on the shelf at Big Lots and had a few boo-boos but that didn’t bother me. I bought the magnolia swags years ago when it was fashionable to hang them over doorways and mirrors. I like them on my table much better.

One day while browsing at my favorite thrift store an off-white twin sized blanket jumped into my cart and begged to come home with me. How could I refuse? Besides, it was senior discount day. It adds lots of texture and is the perfect backdrop for this simple Copper and Ivory Christmas Tablescape.

Typically, I would have added a charger to this setting. However, the placemats aren’t very big and the open weave supplies more texture and visual interest.

The stack begins with an ivory dinner plate with a deer motif. The deer’s antlers hold some of its fine feathered friends. Tucked between the two plates is an ivory dinner napkin. The only cutlery option for this table is the hammered copper knife and fork. Again, lots of texture.

Rounding out the setting is a trio of drinkware. An etched amber goblet, small faceted goblet and Moscow mule mugs that I have yet to use. Hopefully, they’ll have their maiden voyage soon.

My dear friend Chloe Crabtree from Celebrate and Decorate has organized a Christmas Tablescape Blog Hop. It begins Monday, December 10th and ends Friday, December 14th. My table will debut on the 14th. Please check back on Monday for the complete schedule.

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Christmas Personalized Stocking and Chocolate Filled Cookie Cups

December 5, 2018 by Sandra 4 Comments

Our little Ava Leigh had to have a personalized stocking for Christmas. No doubt she’ll have more than one, the more the merrier! This Embroidered Vintage Cable Knit Stocking is 16 ½ inches long and 8 inches wide. Baby girl was so tiny when she was born, she could have easily fit inside but not anymore.

This stocking comes in ivory, red and hunter green with lots of choices of thread color for the embroidery. Personalized Christmas Stockings are great gifts for any age group. For many years we didn’t use personalized gifts for much of anything. When it was time to fill our stockings, inevitably, no one could remember what stocking they used the year before.

Gifts For You Now has a large variety of personalized gifts in addition to Christmas Stockings to choose from so please check out their selections.

This time of year, we all have lots to do so I’m sharing a sweet treat that has shortcut options to get you out of the kitchen in a short time. Our little punkin is too young for these Ganache Filled Cookie Cups but her family will make sure to eat a few for her.

Christmas Personalized Stocking and Chocolate Filled Cookie Cups

Author: Sandra Lee Garth

Recipe type: Dessert

Cuisine: American

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 24

Santa will love these Candy Garnished Sugar Cookie Cups filled with Chocolate Ganache.

Ingredients

1 pouch Sugar Cookie Mix
⅓ cup unsalted butter, softened
1 egg
1 tsp vanilla
Ganache Filling*
½ cup whipping cream
6-(1- ounce squares semi-sweet baking chocolate chopped)
2 tablespoons butter
Chocolate Dipped Mini or Plain Pretzels
Assorted candies for garnish

Instructions

Heat oven to 375º F and prepare a 12-cup mini muffin pan for nonstick baking.
In a large bowl, stir cookie mix, softened butter and egg and vanilla until soft dough forms.
Use a small cookie scoop or shape dough into 24 balls (approximately 1 TBS) and place in mini muffin tin.
Using the end of a wooden spoon or dowel make a small indentation into each cookie ball.
Bake for 6 minutes and make the indentation into each cookie again.
Continue to bake for another 3-5 minutes or until edges are light golden brown.
Press another indentation into cookie cups and then cool in pan completely.
For the Ganache
Place whipping cream in a 1-quart saucepan and cook over low heat until bubbles form around outside edge.
Remove from heat and stir in chocolate and 2 tablespoons butter until smooth.
Next, pour into small bowl and place the bowl into the larger bowl of ice water.
Stir occasionally 15 minutes or until slightly thickened.
Remove bowl from ice water.
Spoon ganache into a frosting bag fitted with a large star tip or into resealable food-storage plastic bag cutting off a ½ inch off corner of bag.
Fill each cookie cup with ganache and decorate with chocolate dipped mini pretzels and candies.

Notes

*Note-Prepared Chocolate Frosting can be used instead of ganache.

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Celebrate Your Story Link Party ~ December 3, 2018

December 3, 2018 by Sandra 2 Comments

Hey party people and welcome to our Monday night link party, Celebrate Your Story. Hopefully, you’ve got a handle on all your holiday plans and you’re taking some time to rest and rejuvenate. Thanks for hanging out with us and we’re excited to see what you’ve been up to.

Features from Last Week’s Link Party

While I’m resting and rejuvenating it would be nice to have a plate of these Homestyle Chicken and Biscuits that Marilyn shared with us last week. I’m sure seconds would be in order!

Pears are one of my favorite fruits and Mrs. Kringle’s Wassail Poached Pears would put a big smile on my face. I wouldn’t even have to share because I’m the only pear fan in the family. Score!!!

There’s nothing like a big, over the top Christmas. However, I also like the small touches shared by Marsha who blogs at The Little Yellow Corner Store. Sometimes less is more.

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How beautiful are these 6 Christmas Tablescapes, styled and shared by Pam over at Everyday Living? There’s enough inspiration here for many Christmases to come.

Here’s where you can join the link party:
Sweet Sensations
Celebrate and Decorate
Me and My Captain

Celebrate Your Story Guidelines:
○ A link back to us is NOT mandatory.
○ You can link up 3 posts: Home decor, Tablescapes, Gardening, Recipes and more!
○ Etsy | Amazon | Link Parties are not allowed and will be deleted.
○ Please visit your fellow linkups and leave them a comment. Don’t link and run!
○ You are granting us permission to use photo(s) on social media for promotional purposes.

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3 Yummy Holiday Treats and a Word about Anodized Baking Pans

November 29, 2018 by Sandra 6 Comments

Are you familiar with Anodized Baking Pans? I dug into my stash and found 3 Yummy Holiday Treats to share with you along with some info about anodized pans. There will be a few more blasts from the past and some new desserts and tables coming soon. Be sure and read through to the end for some tips on baking and pans.

Pistachio Crusted Chocolate Cake Truffles

These Pistachio Crusted Chocolate Cake Truffles took me almost to the edge of the flavor profile comfort zone. The chocolate cake used for the truffles was a good balance to the Sesame Seed Paste. Plus, you can’t go wrong with pistachios.

Lemon Cake with Citron Italian Meringue Buttercream

Oh, Chocolate Cake, how I love thee. However, sometimes a little citrus is in order. For instance, my Lemon Cake with Citron Italian Meringue Buttercream was welcomed with open arms and fork and knife at the ready. Topping if off literally and figuratively is a silky-smooth Italian Meringue Buttercream. The easy-peasy White Chocolate Trees with Sugar Pearls takes this simple cake up a notch or two.

Hershey’s Perfectly Perfect Chocolate Cake

If there ever was a cake that stole my heart, it’s this one. This deep chocolate cake has graced my table many times in the last year. Resistance is futile with this one.

Anodized Baking Pans

For baking cakes, I’ve come to rely on anodized pans. Anodized baking pans are not chemically coated. Their surface is oxidized so that it isn’t reactive. Anodized pans are also more conductive and more durable than a nonstick pan. I made the mistake of putting one of my anodized pans in the dishwasher. It came out clean, but the surface hasn’t been the same since. Handwashing is the preferred method of cleaning for these pans.

More Tips

If you select a glass bakeware dish or non-stick pan, reduce the oven temperature by 25°F and reduce baking time by at least five minutes.

One of the most pleasant aromas that can emanate from a kitchen is that of cake baking. That wafting aroma can also be a sign that the cake is almost done and it’s a good time to check it. Before you do the toothpick or skewer test give the pan a soft tap or nudge. If it jiggles, it’s not done. Give it another 5 to 10 minutes and check again.

Keep in mind that dark pans retain heat longer and your cake may continue to bake a bit longer after removing it from the oven.

Celebrate Your Story ~ November 26, 2018

November 26, 2018 by Sandra 8 Comments

Welcome to Celebrate Your Story and my how time doth fly! Thanksgiving has come and gone, we’re in the midst of a major snowstorm, and Christmas is less than a month away. This time of year calls for quick and easy meals, simple and inexpensive décor, and me-time ideas to help us relax and enjoy it all. Thanks to you dear readers for providing all of that and more each week. I hope you had a great Thanksgiving and now lets Party!

Features from Last Week’s Celebrate Your Story

A hot cocoa bar has been on my radar for a long time. I’ve convinced myself that I don’t have the room for one. However, after seeing the cute set up at Kippi At Home, I think I can pull it off.

Sandra’s holiday tablescape was filled with Elegance and Candlelight for Thanksgiving. Her beautiful table décor laid the groundwork for transferring these ideas to a Christmas tablescape.

Navy is not always the first color that comes to mind for Thanksgiving décor. Shelley from Calypso in the Country shared a beautiful table filled with the traditional elements of the season along with navy blue accents. It’s so pretty!

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Are you still waiting for the Christmas holiday spirit to arrive? Check out Penny’s Christmas Tree Inspiration. I’m sure jolly old St. Nick and the Mrs would be jealous of her display.

Here’s where you can join the party:
Sweet Sensations
Celebrate and Decorate
Me and My Captain

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Cranberry Sour Cream Pound Cake ~ #ATK

November 20, 2018 by Sandra 20 Comments

This Cranberry-Sour Cream Pound Cake is the last addition to my Thanksgiving menu. That is if it lasts that long. I can count the number of pound cakes that I’ve baked in a loaf pan on one hand. No particular reason it just hasn’t happened.

Here are our options for this month:

Hot Cocoa Cake
Spice Cake
Cranberry-Sour Cream Pound Cake
Yule Log

The Cranberry-Sour Cream Pound Cake was a no-brainer for two reasons. I have lots of cranberries on hand, and, it’s a pound cake. It’s a moist cake, the tartness from the berries isn’t overpowering and the level of sweetness is perfect. It also came together easily.

First, whisk the eggs and vanilla in a 2-cup measure. In a larger bowl, cream the butter until light and fluffy followed by the addition of the sugar which is beaten for another 2-3 minutes. Next, add the egg mixture to the butter/sugar combo. It looks like a curdled mess at this point but it all comes together. Now its time to whisk together the flour, salt, and baking powder. The dry ingredients are added alternately with the sour cream. Lastly, the cranberries are tossed in powdered sugar and gently folded into the batter.

After 75 minutes to 1 hour and 55 minutes in a 300-degree oven, this fall dessert is ready for a cool down and a generous drizzle with a powdered sugar glaze. The glaze was my addition along with the sugared cranberries on top. We’re near the end of our baking from The Perfect Cake and it’s been an absolute joy. As a reminder, per America’s Test Kitchen we are not allowed to share the recipe. The book is available here.

Each month The Cake Slice Bakers choose from a selection of cakes from the current book we are baking through. This year it is The Perfect Cake from America’s Test Kitchen #atkcake. We each choose one cake to bake, and then on the 20th – never before – we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes, or visit our blog where the links are updated each month. If you are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

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Celebrate Your Story ~ November 19, 2018

November 19, 2018 by Sandra 8 Comments

Happy Monday Party peeps and welcome to Celebrate Your Story. Turkey Day is almost here so let the pie and cake baking begin. Do you start baking early? Do you wet or dry brine your turkey? Are you introducing a new item to the menu or sticking with the traditional? I started baking yesterday. I’m injecting our turkey with a butter/olive oil blend with sage, poultry seasoning, garlic & onion powder plus salt and pepper. The menu is mostly traditional so that there isn’t a mutiny, with one exception. Our son’s girlfriend is making a broccoli salad. It’s the perfect side to balance out all of the sweets. Have a blessed and peaceful holiday and I’m so thankful for all of you. Happy Thanksgiving!

Features from Last Week’s Celebrate Your Story

I’m in the process of converting a spare bedroom into my office and the colors I want are the colors of Andrea’s Glam Space Revisited. Lot’s of inspiration here, thanks, Andrea!

Catherine who blogs at Smashing Plates Tablescapes styled a lovely Thanksgiving table with Fall Cotton Bolls. They’re part of a gorgeous stack that starts with a wood look charger and topped with a mercury glass pumpkin. Be still my foolish heart!

The First Christmas Tree is Up at Penny’s Treasures. Her tree is decorated with beautiful flowers, and mercury glass ornaments among other pretty pieces. If that isn’t cute enough, it sits in a red radio flyer.

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Pam shared 4 Thanksgiving Tablescapes filled with everything we love about fall and the upcoming holiday. Picking a favorite is impossible, they’re all top-notch.

Here’s where you can join the party:
Sweet Sensations
Celebrate and Decorate
Me and My Captain

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