Creative & Practical Ways to Use Glass Bottles for DIY Thanksgiving Gifts

DIY Cozy Blanket Pouf

• 1 large wool blanket
• Scissors
• Sewing machine
• Thread
• Stuffing (such as shredded memory foam or batting)

Instructions: 

1/ Cut the blanket into six equal squares.

2/ Sew the squares together, leaving a small opening for stuffing.

3/ Stuff the pouf with stuffing.

4/ Sew the opening closed.

5/ Add decorative details, such as stitching or embroidery, if desired.

DIY Apple Place Card

• Fresh apples (one per guest)
• Green craft paper
• Scissors
• Pen or marker
• Hot glue gun OR pushpins

Let's Get Crafty!

1/ Draw or trace out simple apple leaf shapes. Cut these out neatly with your scissors.

2/ On each leaf, beautifully write the name of one of your guests. 

3/ Now you have two options:

Hot Glue: Carefully apply a small dot of hot glue to the base of the leaf stem. Quickly press it onto the apple's stem, holding for a few seconds until secure.

Pushpin: Gently poke the pointed end of a pushpin through the base of the paper leaf.

Then, carefully insert the pin into the apple's stem.

4/ Set the Table: Place each apple at its designated spot on your Thanksgiving table.

DIY Pumpkin Napkin Fold

• Orange linen napkin (square)
• Wooden skewer (12+ inches)
• Mini Bundt pan (3-4 inches)
• Preserved pumpkin stem (real or faux)

Instructions:

1/ Center the Bundt pan on the napkin and push the skewer through the center to create a small hole and a "tail" of napkin.

2/ Wrap and tuck the napkin edges around the pan's center column, folding until all the fabric is bundled inside.

3/ Continue folding and packing the napkin into the pan until snug.

4/ Check the folds, then flip the napkin over so the hole is facing up.

5/ Insert the pumpkin stem into the hole. Secure with tape if needed.

DIY Decoupage Plates

• Clear glass plates (various sizes)
• Vintage photos (originals or copies)
• Scissors
• Satin or glossy Mod Podge
• Foam brush or paintbrush

Instructions

1/ Choose meaningful vintage photos that fit the theme. Make copies if you don't want to use the originals.

2/ Carefully trim the photos to fit within the inner rim of your chosen plate.

3/ Using your brush, apply a thin, even layer of Mod Podge to the back of the plate where you want to place your photo.

4/ Gently place the photo, face down, onto the Mod Podge. Smooth out any air bubbles or wrinkles with your fingers or a soft cloth, working from the center outwards.

5/ Once the photo is secure, brush a thin layer of Mod Podge over the entire back of the plate, sealing the photo in place. Let it dry completely.

6/ Once dry, your decoupaged plate is ready to be displayed! Prop it on a plate stand or hang it on the wall as part of a beautiful photo collage.

DIY Storied Stirrers

• Vintage family photos
• Glossy photo paper
• Scissors
• Drink picks (wooden or plastic)
• Hot glue gun OR double-sided tape

Instructions:

1/ Make copies of your cherished vintage photos onto glossy photo paper.

2/ Resize the images to about 1 inch by 1 inch and cut them out, leaving extra paper on the left side for wrapping.

3/ Use hot glue or double-sided tape on the extra paper section of the photos.

4/ Carefully wrap the paper around the top of the drink pick, and press firmly to secure.

Nut Brittle DIY Thanksgiving Treat

• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/4 teaspoon salt
• 1 cup of your favorite nuts (almonds, pecans, peanuts, cashews, etc.), toasted and coarsely chopped
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

Instructions:

1/ Line & grease a baking sheet. Have ingredients ready.

2/ Combine sugar, syrup, water, & salt in a saucepan. Boil, stirring until sugar dissolves and attach thermometer.

3/ Cook without stirring until the mixture reaches 300°F.

4/ Off heat, quickly stir in butter & vanilla. Then add baking soda & stir vigorously (it'll foam!).

5/ Add nuts, stir until coated.

6/ Pour onto a sheet, spread thinly. Cool completely.

7/ Break into pieces, wrap, add hammer & bow.

Basic French Macarons: A Delicate DIY Treat

Dry Ingredients:

• 2 cups almond flour
• 2 cups powdered sugar
• Pinch of salt

Meringue:

• 7 egg whites (room temperature)
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar (optional)
• Gel food coloring (optional)

Instructions:

1/ Sift almond flour, powdered sugar, and salt together twice.

2/ Beat egg whites until frothy. Add cream of tartar (if using) and gradually add sugar, beating until stiff peaks form.

3/ Gently fold the dry ingredients into the meringue in three additions.

4/ Transfer batter to a piping bag with a round tip. Pipe 1-inch circles onto parchment-lined baking sheets. Tap sheets to release air bubbles. Let macarons rest until a skin forms (30 minutes - 1 hour).

5/ Preheat the oven to 300°F. Bake for 12-15 minutes, rotating halfway through.

6/ Pair macaron shells, pipe your favorite filling (ganache, buttercream, jam) onto one shell, and sandwich with another. Let macarons mature in the refrigerator for at least 24 hours before serving for optimal flavor and texture.

Homemade Pistachio-Cranberry Nougat

• 1 cup dry milk powder, plus extra for dusting
• 1 stick unsalted butter
• 1 (10-ounce) bag mini marshmallows
• ¾ cup dried cranberries
• ¾ cup pistachios, shelled and roughly chopped
• Nonstick cooking spray
• Parchment paper

Instructions:

1/ Line an 8-inch square pan with parchment, leaving an overhang. Spray the parchment and dust it with milk powder.

2/ Melt butter in a saucepan over medium heat. Add marshmallows, stirring until melted. Stir in milk powder, then cranberries and pistachios.

3/ Transfer the mixture to the prepared pan, pressing it evenly. Dust the top with milk powder and let it set for at least 2 hours.

4/ Once set, lift the nougat from the pan using the parchment overhang. Cut into squares and indulge in this delightful treat!

Chocolate-and-Nut-Crusted Candied Orange

• Sweetened dried orange slices
• Dark melting wafers (or tempered chocolate)
• Finely chopped roasted almonds or pistachios
• Finely chopped candied ginger or dried apricot

Instructions:

1/ Gently melt the dark chocolate wafers in a double boiler or microwave, stirring until smooth.

2/ Dip half of each candied orange slice into the melted chocolate.

3/ While the chocolate is still wet, roll the dipped edges in the chopped nuts and sprinkle with bits of candied ginger or dried apricot.

4/ Place the dipped orange slices on a parchment-lined baking sheet and let them set at room temperature for about 15 minutes. 

Homemade Currant Jelly 

• 4 cups fresh or frozen currants
• 1 cup water
• 3 cups granulated sugar
• 1/4 cup lemon juice

Instructions:

1/ Combine currants and water in a large saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the fruit is soft.

2/ Strain the mixture through a fine-mesh sieve or cheesecloth-lined colander.

3/ In a clean saucepan, combine the currant juice, sugar, and lemon juice. Bring to a rolling boil over high heat, stirring constantly until the sugar dissolves.

4/ Test & Jar: Continue boiling for about 5-10 minutes or until the jelly reaches the setting point. Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal, and process in a boiling water bath for 10 minutes.