Thanksgiving Tablescapes: Dessert Buffet + Apricot Pie Recipe

Thanksgiving Dessert TablescapeDessert Table Setting | IHODIn Honor of Design: Dessert BuffetIn Honor of Design- Apricot Pie Recipe

When Target challenged me to share my spin on keeping guests lingering at the table this year, my sweet tooth answered the call. We are staying home for Thanksgiving this year, so I have been working on our menu for Friendsgiving. It’s usually tough to save room for dessert after the smorgasbord feast, but as usually anticipated by the crowd, the pies and sweets are always worth the wait.

One way to keep the dinner crew conversation going after the plates are cleared, is to create a dessert bar on a separate table or a buffet display at the center of the commotion. I wanted to do something a little different from the expected fall colors for thanksgiving tablescapes, so I incorporated silver and champagne tones. I worked a few platters, plates, and reindeer (cause why not??) along with fall foliage to make the scene come alive.

Candlelight and Coffee doesn’t hurt either;) Having coffee along with that bundt cake or pie, and a little candlelight to keep the atmosphere comfortable to keep everyone together for a while longer!

The making of a Dessert Buffet: Tiered Dessert Stand // Cake Stand // Reindeer // Mercury Charger ( Used this as a platter!) // Mercury Plates // Mercurey Votives (In Store)

What is on your menu for Thanksgiving? I would love to hear! Veronica helped me make these 3 Ingredient Powder Puff cookies, and below is the recipe to one of my very favorites that comes from a very talented family friend. Since Apricots aren’t in season you can use frozen!

Dreamy Apricot Pie

6 C Apricot halves
2/3 C sugar
1/3 C Flour
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. lemon juice
2 – 9 inch pie crusts (homemade or store bought)
3-4 tbls. butter

1) Preheat oven to 425 degrees.
2) Whisk flour, cinammon, nutmeg, and sugar.
3) In a separate bowl mix apricots and lemon juice. Add in dry ingredients.
4) Line your pie crust into pie dish and prepare edges.
5) Pour apricot mixture into the pie crust. Dot with butter.
6) Top the pie with remaining pie crust, pinch the edges, and slit the top. (Tip: Line the edges of the pie with foil to prevent burning.)
7) Bake for 35 minutes or until golden brown.
8) Sprinkle with a little sugar on top, cool, and serve!


This post is sponsored by Target. All opinions are my own. Shop Home D├ęcor for modern luxury made easy. 


3 Ingredient Powder Puff Surprise Cookies

3 Ingredient Powder Puff Surprise Cookies | In Honor of Design

As my children get older, I want to make the effort to spend one on one time to each of them when I can. Since Veronica is now 3 1/2, she has become very curious in the kitchen. Since I never like doing anything alone (big family problems), I welcome the little assistant. At the right time of course. ie: Not at dinner time. More like when Max is napping, big brother is at school, and there is a little time for mistakes. We put on the record player, tie little aprons and get baking. 

3 Ingredient Powder Puff Surprise Cookies3 Ingredient Powder Puff Surprise Cookies

Baking with kids gives them a little challenge of responsibility and independence, which my little miss loves. These cookies are easy for kids to bake, and also a good option for them to eat at holiday gatherings! I adapted this recipe from Averie Cooks slightly because I always have a hankering for caramel, and made the batch for larger yield. [Read more…]

Best Ever Creamy White Chicken Chili Recipe

Creamy White Chicken Chili | In Honor of Design Creamy White Chicken Chili Recipe

This is a long standing traditional favorite in my family during halloween week! Since it was my mother’s recipe, I have to vote that it is the best ever creamy white chicken chili recipe;) Such a good comfort food option that you can make in your crockpot or over stove top. 

1 lb. shredded cooked chicken (I sometimes use a rotisserie chicken for shortcuts)
6 c. chicken broth (homemade chicken broth is really nutrient rich!)
1/2 Onion chopped
1 Can Green Chiles
2 Garlic minced cloves
2 Cans Cannellini Beans
1/2 c. Heavy Whipping Cream
1/2 c. Sour Cream
1 c. Shredded Monterrey Jack Cheese
Salt & Pepper
1/4 t. Cayenne Pepper
1/2 t. Cumin
1/4 t. Oregano

In a large sauce pot, simmer the chopped onion and shredded chicken until onions are clear.
Add minced garlic cloves and green chiles and saute a few more minutes. Salt and pepper.
Pour in chicken broth and canellini beans and seasonings. Bring to a low boil to let the flavors simmer as long as you prefer.
Stir in heavy cream, sour cream, and shredded cheese until melted.
Serve with a dash of oregano and pinch of shredded cheese on top.
Pass out from a food coma afterwards;)

I hope you enjoy this! Let me know if you have any questions in the comment section and I will be sure to reply!

P.S. For dessert how about Pumpkin Chocolate Chip Cookies or Brown Bag Apple Pie? Might as well..;)