DIY Thursdays: Thanksgiving Day To-Go Desserts That Will Keep Your Guests Smiling

With thanksgiving only two weeks away, it’s a great time to start finalizing all of the details that go in to making your Thanksgiving Day special to you and your family. The meal is all planned out. You have started to dust off your good china. The planning is nearly complete. But what little surprises can you add this year to make this day different from previous years.

Well here are a couple inexpensive but original take home dessert ideas that can add to your Thanksgiving Day decor that will surely leave your guests talking.

Ice Cream Cornucopia

Ingredients:

• A pack of ice cream sugar cones
• Pencil or pen
• Bag of bite-sized candies.
• 1 rol1 of package wrap
• 1 roll of ribbon
• Cup of room temperature water

Directions:

1. Dip the end of the sugar cone is the cup of water.
2. With your fingers, place a few drops of water inside the cone.
3. Microwave one cone at a time for 30 seconds on high power.
4. Wrap the end around the pencil or pen and hold it for a few seconds until it holds it shape.
5. Repeat steps 3 and 4 until all of the cones have been shaped.
6. Fill cone with desired candy.
7. Cut enough plastic wrap in 3 x 3 squares to equal the amount of cones you have.
8. Place the plastic wrap over the top of the cone to hold candy in place.
9. With the ribbon tie a bow to secure plastic wrap in place.

Pumpkin Pie Muffins In a Jar

Ingredients:

• Mason jars
• 1/4 cup crispy walnut pieces
• 1/3 cup organic raisins
• 1 3/4 cups blanched almond flour
• 1/4 tsp celtic sea salt
• 1/2 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/4 tsp ground ginger
• 1 roll of ribbon
• Festive paper

Directions:

1. Layer the ingredients in a mason jar.
2. Place top tightly on jar.
3. Tie ribbon around the top of the jar for decoration.
4. On festive paper right he following baking instructions:
You will need the following ingredients to bake these delicious pumpkin pie muffins:

– 3/4 cup pumpkin puree
– 2 large eggs
– 1/3 cup of pure maple syrup
– 1/4 cup whole milk yogurt (or unsweetened applesauce)

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with 12 paper liners.
2. In a large bowl, using an electric mixer, blend together the pumpkin, eggs, maple syrup and yogurt (or applesauce) until smooth.
3. Then, dump the contents of the jar into the bowl and use a large spoon to mix together until well blended.
4. Fill muffin liners 2/3 full with batter.
5. Bake for 20 minutes at 350 degrees. Then, turn the oven down to 325 degrees and continue baking another 10 minutes, until a toothpick inserted in center comes out clean.
6. Enjoy!

April Lewis-Parks has more than 15 years of experience in the financial sector, she is a certified financial counselor, and a consumer affairs advocate. As the director of education and public relations for Consolidated Credit she is dedicated to generating awareness about personal finance issues and acts as their consumer affairs advocate. As host the of MissMoneyBee.com, she promotes financial education and offers timely and informative personal finance articles to educate the public. April’s promotional efforts can be seen in past issues of the New York Times, Washington Post, Newsday, Consumer Reports, the Business Journals, Money Magazine, Glamour, Cosmopolitan, Family Circle, among others. Connect with April on Google+.