This year I am hosting a Friendsgiving dinner for our family. Today I am sharing some fun ideas and DIY’s you do for your Friendsgiving or Thanksgiving Dinner
This post is sponsored by JOANN. It may contain affiliate links but all words, reviews, and opinions are mine.
Every year I host Friendsgiving for our closest friends. It is one of my favorite evenings of the year because the food and friends are the best! This year, because our family loves a turkey dinner, I am going to host “Friendsgiving” but my guests will be our family.
If you do the math, that means my family is going to get two Thanksgiving Dinners. Which is a win-win and everybody is thrilled.
I am thrilled to partner with JOANN this year because this is truly one of my favorite table settings ever!
The colors in this room work so well with our painted walls.
I have used these amazing Bloom Fall Maple Leaf and Berry Bush Stems which you have seen around our home for a month. I am so in love with the colors.
I also found these adorable Fall Floral Acorns at JOANN and used them to hold the place cards I made with my Cricut machine.
I bought the wreaths in the center of the table at JOANN and used them to decorate the table candles.
I also bought a small bag of Fall Foral Leaves at JOANN and placed them in the center of the table.
I made two really fun items and I am so excited to share them with you. I cut out placemats from cork fabric and also made the polka dot napkins.
Cork Place Mats
As I was shopping at our JOANN store, I happened to find this Natural Cork Fabric By the Yard. The color was perfect and because it’s natural cork, I knew I could just cut it and I wouldn’t have to do anything else.
I love the texture and the peek of color underneath the plates and chargers.
I cut the cork in 14″ circles. For the circle pattern, I bought a cardboard cake circle at JOANN that I found in the Cake Decorating aisle.
I just love how the cork peeks out from under the plate.
Polka Dot Napkins
Have you ever made decorative napkins before? They are so easy to make and are “no sew”. I am obsessed with these polka dot napkins and I fully intend to make a lot more for all of the seasons.
These polka dot napkins add so much color and fun to my table.
This fabric called Lyocell Linen Toasted Almond Polka Dot Fabric. I based the width of the napkins on the width of the fabric. (I wouldn’t make one smaller than 18″ square.) This fabric is 45″ wide which meant I could make them 22″ wide and get two napkins for every 22″ or fabric. To make eight napkins I used 88″ of fabric which is two and a half yards.
I tore the fabric and frayed the edges so there was no sewing involved!
Look how much fun these napkins are on my table! Imagine how many different sets of napkins you can add to your collection.
Gingersnap Pumpkin Tart
I walked past these mini springform pans in the cake decorating aisle at JOANN and knew I wanted to make a fun dessert for my Friendsgiving table.
I came up with a recipe for a tart using gingersnaps and pumpkin and love how they turned out.
- 2 cups gingersnap cookie crumbs
- 1 TBL sugar (palm, coconut, or brown)
- 2 tsp pumpkin pie spice seasoning
- 1/2 stick of melted butter
- 1 can (15 oz) puree pumpkin
- 3/4 cup palm (or coconut or white) sugar
- 1 tsp ginger, minced
- 2 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 1 13.5 oz can of coconut milk
- 1/4 cup sugar (coconut or cane sugar)
- 3 large eggs
- 1/2 tsp vanilla extract
Coconut Sweet Condensed Milk
To make the coconut sweetened condensed milk, add the coconut milk and 1/4 cup of sugar to a saucepan over medium heat, mix together and bring to a low boil. Once it starts boiling, reduce the heat, and let the mixture simmer rapidly for about 45 minutes. Make sure you stay nearby and stir frequently as you don't want it to boil over. Let cool in the refrigerator in an airtight container before using.
Melt your butter in a small pan over medium heat.
Place the gingersnap cookies into a food processor and pulse them in the processor a few times until they’re chopped evenly. Add the butter, and then pulse a few more times until it’s all combined.
Next, press it into a 9-inch springform pan or mini springform pans. Put about 1/2" of gingersnap crust in the bottom of each pan.
Preheat your oven to 350° F. O
Mix all of the ingredients in a bowl (including the cooled coconut sweetened condensed milk) and whisk together.
Pour the filling into the crust, cover the crust with tin foil, and bake it in the oven for 50 minutes. The tart is done when the center is mostly set and slightly jiggly.
Remove from oven and cool in the refrigerator for a few hours before serving.
I love this table.
I cannot wait to host Friendsgiving with our family this year. Now that I have this beautiful table and the dessert completed, all I need to do is cook dinner.
Pin the image below to your Thanksgiving or fall decor boards on Pinterest (just click the Pin button in the top left corner). You can also follow along with me on Pinterest!