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Fall weddings may not use the soft pastels of spring weddings, or the bold abundance of bright colors you find in summer weddings, but autumn weddings have a beautiful color palette of their own. Taking as their inspiration the changing seasons, fall weddings often incorporate yellows, oranges, reds, and shades of brown and other neutral colors. These make striking decorations, but how do you make wedding favors that follow a fall wedding theme?

Here are three edible wedding favor ideas for fall weddings. All of these are budget-friendly, easy to make yourself, and add a beautiful autumn look to your fall-themed wedding decorations.

We'll start with the homemade seed packets. Seed packets have been popular wedding favors for several years now, but these packets have a twist--they contain chocolate-covered sunflower seeds! Here's what you need to make these seed packet wedding favors:

• Decorative paper (I'm using fall-themed scrapbooking paper, available at craft stores)


• Ribbons


• Chocolate-covered sunflower seeds in brown, orange, and yellow


• Craft supplies: a ruler, a pencil, scissors, glue, and a hole punch

Start by measuring and cutting your paper into strips. You want them to be twice as long as they are tall. My paper was 12 inches square, so I was able to get four 4x8-inch strips from each piece of paper, with a bit left over. This yielded finished packets that were about the size of a playing card, and held almost a quarter-cup of sunflower seeds.

Time to fold! The first step is lay the paper, pattern-side down, and fold the two lengthwise edges inward about a quarter-inch. Next, fold just one of the widthwise ends in about a half-inch. This will be the top of your packet. Finally, fold the paper in half, bringing the bottom end so that it meets under the fold of the top of the packet. Confused yet? This will all make sense soon.

Now we just need to make a few cuts. Unfold your paper, and snip the paper 1/4-inch in from the edges where you folded the packet in half. Now you have small flaps. Next snip the top where indicated by the dotted lines--you're trimming off the edges, and giving it a nice triangular shape like the top of an envelope.

For the bottom half of your packet, fold the flaps inward, then fold the packet up to the top. Apply glue to the flaps of the top half, then fold them around the bottom half so they seal the paper together and form an envelope.

Let the glue dry, then fill your packet with chocolate-covered sunflower seeds, making sure to leave room at the top so it can be sealed.

Apply glue to the top flap, then fold it over and press it securely to seal it. Once dry, punch two holes in the top and thread ribbons through them. You can tie them in a bow, or just cross them in back to form a nice loop.

You now have a beautiful fall wedding favor! If you don't want to make the packets yourself, there are many companies online that sell blank seed packets to customize, however, it's hard to beat the savings of doing it yourself. Making your own autumn wedding favors also gives you the chance to completely customize the design and colors of your favors.

Still not sure you want to commit to such a big project? How about an easier idea? It doesn't get much simpler than rock candy! Rock candy has come back in style, thanks in part to its popularity in candy buffets. Sparkling rock candy is so eye-catching on its own, you really don't need to do much to turn rock candy into a finished wedding favor.

I used lemon yellow rock candy and orange-flavored rock candy, and ordered them unwrapped so that I could package them together. They can also be ordered wrapped, though, if you want to skip this step and make your wedding favors even easier.

I suggest adding a ribbon and a simple decoration, like these monogram tags bearing the bride and groom's initials. A small note wishing your guests "a sweet evening" would also be very nice. Packaging the rock candy and tying the ribbon takes practically no time, but the finished favors look stunning laid out on the table.

Finally, here's a wedding favor for the chocoholics among us. Mold small fall leaves (or pumpkins, or whatever else is appropriate for your wedding) and package a few of them with other chocolates in a gift bag. In this case, I'm using colored white chocolate to make some autumn leaf candies in red, yellow, orange, and brown. Simply spoon different colors of chocolate into the molds, and gently swirl them together, then refrigerate them until firm.

Once the chocolate is set, turn them out of the molds and package a few leaves with other chocolate candies. In this case, I'm using the addicting chocolate-covered peanuts from Oh Nuts. Mixing them in with another purchased candy means you have fewer chocolates to make yourself, and it also makes them "pop" in the package against the darker candies.

Finish your bags off with a ribbon and a bright fall leaf! To really tie it together, use some of the same leaves to decorate your centerpieces or buffet tables.

If you're looking for more fall wedding inspiration, browse these Oh Nuts selections:

• Thanksgiving and Autumn Candies


• Red Candies


• Orange Candies


• Yellow Candies


• Brown Candies

All text and images (c) Elizabeth LaBau

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Roasted turkey doesn't have to be the only turkey you enjoy this Thanksgiving. Sure, it's traditional to have the bird for dinner and pumpkin pie for dessert, but what if a different kind of turkey appeared on your dessert plate?

Four different kinds of candy go into the making of these adorable candy turkeys. The bodies are rich chocolate truffles, the wings are candy corn, and the heads are chocolate-covered peanuts with a fruit chew beak. Read on to find out how to make these candy turkeys for your own Thanksgiving table.

Candy Turkeys for Thanksgiving
yield: 16 turkeys

• 8 ounces, or about 1-1/3 cup, chopped chocolate
• 1/3 cup heavy cream
• 8 ounces chocolate candy coating
• 1/3 cup Chocolate-covered peanuts
• 1 cup candy corn
• 3 yellow fruit chews, like Zaza fruit chews or Starburst
• Large white sprinkles

The first thing to do is make the chocolate truffle mixture, so make sure the chocolate is finely chopped and in a heat-safe bowl. Place the cream in a small saucepan over medium-high heat, and heat it until it comes to a simmer. When it's ready, small bubbles will appear along the edges of the pan, but don't allow the cream to come to a full boil.

Pour the hot cream over the chopped chocolate. Allow it to sit for 30 seconds to soften the chocolate, then begin to gently whisk them together.

Whisk until the chocolate is entirely melted and the mixture is glossy and smooth. This is your ganache. Press a piece of cling wrap to the top of the ganache and refrigerate it for about 90 minutes, or until it is firm enough to hold its shape when scooped, but not so hard that it cannot be rolled into a ball.

While you're waiting for the ganache to firm up, assemble the turkey heads. (Bet you never thought you'd see those instructions in a recipe, right?) The first step is to form the bird's beaks. Cut off a small corner from one of the yellow fruit chews. Pinch it between your fingers to thin it out and elongate it, until you get a rough beak shape. I gave mine a slight curve at the base to match the curve of the chocolate nuts representing the heads. You should have enough ganache for 16 turkeys, so you can make up to 16 beaks, or do fewer if that's all you need.

Melt the candy coating in the microwave until it is smooth and liquid. We'll be using the coating not only to dip the truffles, but also as "glue" to help us assemble the birds, so keep it handy during the rest of the recipe. Dip a toothpick in the melted candy coating and spread a thin layer of coating on the inside of one of the beaks. Press the beak near the bottom of a chocolate peanut and hold it until it feels set. Between the melted coating and the natural stickiness of the fruit chew, they don't take very long to set up.

Use a toothpick to dot melted coating in two spots above the beak, and press a large white candy sprinkle on each dot. If you don't have the sprinkles, you could melt a little white chocolate and use melted white chocolate dots as eyes instead.

Add a tiny dab of chocolate candy coating in the center of the sprinkle with a toothpick, to complete the turkey's face. Set the heads aside for now.

When your ganache is firm but not hard, it's time to roll it into truffles. Cover a baking sheet with foil or waxed paper, and place a little cocoa powder in a bowl. Dust your hands with cocoa. Use a candy scoop or a teaspoon to form balls of ganache, then roll them between your palms to make them round. If the ganache is very sticky and doesn't easily hold a ball, it needs more time in the refrigerator. If it's so firm it resists being rolled between the palms, let it warm up at room temperature for 5-10 minutes and try again. You should get about 16 1-inch truffles from this recipe.

If the truffles are still quite hard after being rolled, they can be dipped right away. If they've gotten soft at room temperature, refrigerate them for about 15 minutes to firm them up a little and help them withstand dipping. Don't abandon them in the fridge and let them get rock-hard--your turkey feathers will thank me for this advice later!

Once you're ready to dip, make sure the candy coating is nice and fluid. You may need to microwave it for a few seconds to re-warm it if it has started to set. Use a fork to dip a truffle completely in the coating, then tap the fork against the lip of the bowl to let the excess drip off the candy. Place the dipped truffle back on the baking sheet.

While the coating is still wet, take two candy corn pieces and press them into opposite sides of the truffle. You'll want to do both at once, so the opposing motion will hold the truffle in place and keep it from slipping around on the baking sheet. This is why the texture of the truffle is important: if it's too soft it will lose its shape when dipped, but if it's too hard you won't be able to insert the candy corn.

Continue to press candy corn into the truffles until you have a whole tail of turkey feathers. I found that five candy corn seemed to be a perfect number for my turkeys.

Once all of the truffles are dipped and feathered, refrigerate them to set the coating, for about 10 minutes. After that is set, it's a simple matter of attaching the heads and then you're done! Smear a small amount of melted coating on the back of a chocolate peanut, then press the peanut to the front of a truffle. Hold it there until the coating sets and can support the turkey head. The cold temperature of the truffle makes this a pretty quick task, and in no time your birds will be finished.

Congratulations, you now have an army of candy turkeys! I like to use these as place settings at my Thanksgiving table, pairing one with a name tag for each guest. They also make a great seasonal gift, or craft activity for older children. You can keep these truffles for up to two weeks in an airtight container at room temperature, but my guess is that once your friends and family see these candy turkeys, they'll be gobbled right up.

All text and images (c) Elizabeth LaBau

The upcoming Hanukkah holiday means plenty of occasions to celebrate: large family meals, festive parties, and gift-giving are all signs of the season. If you're looking for a Hanukkah dessert, a delicious party snack, or a homemade gift to give, look no further than rugelach cookies.

These traditional Hanukkah cookies are made from a tender cream cheese pastry and are filled with your favorite nuts and dried fruit. Making rugelach isn't difficult, but unless you have your grandmother showing you how it's done, it's helpful to have instructional photos, so read on to learn how to make rugelach for Hanukkah.

Rugelach Recipe for Hanukkah
yield: about 24 cookies

• 4 oz cold cream cheese
• 4 oz (1 stick) cold butter
• 1 cup flour
• 6 tbsp granulated sugar, divided use
• 1/2 tsp salt
• 2/3 cup raspberry or apricot jam
• 1 tsp cinnamon
• 1/3 cup chopped toasted nuts (like pecans or walnuts)
• 1/3 cup dried fruit (Iike raisins or dried cranberries)
• 1 large egg

  

  First off: a warning. You'll want to give yourself plenty of time to make these cookies, since the dough needs to chill for at least 2 hours before you can finish assembling them. To get started on the dough, cut the butter and cream cheese into cubes and let them soften at room temperature just for 5-10 minutes. They should still be cold, but not rock-hard.

  

  This dough is best made in the food processor, but if you don't have one, regular instructions are below. To make rugelach in a food processor, combine the flour, salt, and 2 tablespoons of the sugar in the processor and pulse it to combine. Add the cubes of butter and cream cheese to the dry ingredients.

  

  Pulse the food processor a few times to break down the big chunks, then process it in a few longer spurts, until the dough starts to come together in big clumps. (It should look like the dough above). Don't let it run so long that it forms a ball around the blade of the processor! This is a delicate dough, so be nice and gentle with it. The less it's handled and processed, the flakier and tastier it will be.

  If you don't have a food processor, soften the butter and cream cheese until they're at cool room temperature. Beat them together with a hand mixer or a stand mixer until they're lump-free, then gently stir in the flour, 2 tbsp of sugar, and the salt. Do this by hand so it doesn't get overmixed.

  

  Divide the dough in half. This helps it chill faster, and also makes it easier to handle if it's in smaller quantities. Form each half of the dough into a disc and wrap it with plastic wrap. You'll notice at this point it's still a little crumbly and not completely holding together.

  

  Here's a little secret for bringing your dough together without mixing it too much and making it tough. Once your dough is wrapped in plastic wrap, take a rolling pin and firmly roll the packet. The dough will compress and fill out any empty space in the plastic wrap, and it loses its crumbly texture. Chill this dough until firm, for at least 2 hours. This step can be done a day ahead and the dough can sit in the refrigerator overnight without problems.

  

  When the dough is chilled and ready to roll out, preheat the oven to 350 degrees F.

  Flour your work surface and rolling pin, and work with 1 packet of dough at a time. Roll the dough until it's in a rough circle, about 10-12 inches wide. Work quickly but gently: as the dough warms it becomes soft and sticky, so it's best to be fast and roll the dough while it's chilled and firm. However, it is a delicate dough, so try not to mangle it with the rolling pin. It will be quite thin when you roll it to its final size.

  

  Gently spread half of the jam (about 1/3 cup) over the circle of dough. Mix 2 tablespoons of the sugar with the cinnamon, and generously sprinkle half of this cinnamon-sugar mixture over the jam. The cream cheese makes the dough tangy, so don't be shy with the sugar in order to balance it out.

  

  Now, I like to cut my rugelach before I add the rest of the filling ingredients, because I think it's less messy this way. So use a pizza cutter or a large sharp knife to cut your circle into wedges just like a pizza. Depending on the size of the rugelach you want, you can cut it into 8 wedges (yield 16 total cookies for the full batch, each about 4 inches long) 12 wedges (yield 24 cookies, each 3 inches long) or 16 wedges (yield 32 cookies, each 2 inches long). I like to make 12 wedges: the cookies are not too gigantic, but they're large enough so that they're fairly easy to shape without difficulty. But you can, of course, experiment to find what size works for you!

  

  Next sprinkle on half of the nuts and half of the dried fruit. Press down gently to embed them in the dough, but not too hard, since you don't want them to break through the bottom. I like to do this step second, because if I add the fillings first, the nuts and fruit get caught in the pizza cutter and cause the dough to tear.

  

  Here comes the fun part! Starting at the base of one of the wedges, gently roll it up until it completely rolls on top of the tip and becomes a crescent shape. Make sure that the bottom of the cookie is resting on the tip. Repeat with the rest of the wedges, until they are all formed into small crescents.

  

  Transfer the cookies to a baking sheet lined with parchment paper--the filling tends to leak out when cooked, so you definitely want to use something to protect your baking sheets. Whisk the egg with a little bit of cold water, then gently brush the egg wash all over the tops of the cookies. Sprinkle some of the remaining sugar on top of the cookies. Bake rugelach in the preheated 350 degree oven for 20-25 minutes, until the tops are crackling and golden brown.

  

  While you're waiting for your rugelach to finish baking, you can roll the second packet of dough and assemble those cookies, or it can be frozen for up to 3 months.

  After they're out of the oven, let the rugelach cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

  

  These rugelach are delicious! With their tender, flaky crust and intricate rolled shape, they're definitely more like a small pastry than a traditional cookie. So give a plate of rugelach as a Hanukkah gift this year, or just make them for yourself to enjoy!