Just as emerging spring tulips unfurl and stretch toward the morning sun, so does our furry friend, Peter Rabbit. Forget those winter blues and hop into spring with a sunny yellow, orange and white springtime tablescape. The golden yellow and white serve-ware with the playful bunnies is the inspirational color scheme for this bright and cheery table.
Dress your spring table with fun and colorful projects you can make in minutes. Floppy bunny-shaped ears are made from a white ruffled napkin that is folded neatly and banded with golden yellow and polka dot scrapbooking paper. A cut out shaped paper bunny is attached to the napkin ring and monogramed with the name of each guest, then placed at each place setting. Golden round placements provide the foundation for the classic white dinner plate and playful bunny salad plates.
Pulling double duty, the tulip centerpiece can be used on your dining table or as a door décor for your front porch. A large grapevine wreath hides the stems of petite orange, yellow and white faux tulips. As a table centerpiece three round canisters are wrapped with alternating striped scrape booking papers to carry the golden yellow color scheme and placed in the center of the tulips. When ready for a change, you can use the tulip wreath for your main entry door décor. See more how-to instructions @serveitupsassy.com/blog.
Tulips and sweet treats make spring entertaining a breeze. In keeping with the bunny and spring theme, a cream puff decorated like a “cotton tail” is placed in a white ruffled mini bowl. These bunny tails are easy to make or you can purchase cream puffs and adorn them with frosting, whipped cream and coconut. Another fun treat that is easy to make are mini Mounds ® bunnies. The delicate flavor of dark chocolate and coconut Mound® bars is the base for these cute treats. Two colors of buttercream frosting, cream and pink provide the facial details and glue to attach the mini marshmallow ears and tail. Kids of all ages will love these adorable mini sweet chocolate bunny treats.
Spring is bursting forth with new blossoms and blooms, so hop to it and create a pretty centerpiece, door décor and sweet treats to celebrate this new season. This warm and sunny setting will brighten everyone’s day.
Cotton Tail Lemon Curd Cream Puffs
1 -cup water or whole milk
½ cup butter, no substitutes
½ teaspoon salt
2 teaspoons granulated sugar
1 cup +1 tablespoon all purpose flour
4 large eggs +1 egg yolk
1- cup heavy whipping cream
1 -teaspoon coconut or lemon extract
¼ cup confectioner’s sugar
2 tablespoons water
½ packet of unflavored gelatin
¼ cup prepared lemon curd
2 cups sweetened coconut
Preheat oven to 400 degrees. Prepare baking sheet with parchment paper. Set aside.
Place in medium saucepan, water or milk, butter, sugar and salt. Bring to a rolling boil.
Stir in flour, beat with wooden spoon over low heat until mixture leaves sides of pan.
Dough will look like dry mashed potatoes.
Remove from heat, transfer dough to mixing bowl with paddle, beat in eggs, one at a time. Add egg yolk, dough should be a thick liquid, if it is too stiff add one tablespoon of water at a time until dough will run slowly down the wooden spoon.
Place pastry dough in a large star tip pastry bag. Pipe pastry into small 2 -inch circles, 3 -inches apart on baking sheet. Bake at 400 degrees for 25-30 minutes. Cream puffs should remain in turned off oven with door ajar until completely baked and puffed. If puffs don’t puff, no worries, they will be cut in half and filled. Let cool.
* Milk will make the cream puffs rich and buttery.
Mix 2 tablespoons water with gelatin, place in microwave for 1 minute to dissolve. Allow gelatin to cool but not set up. Whip heavy cream in cold mixing bowl fitted with wire whisk until soft peaks form, add flavoring and softened gelatin, beat until stiff peaks form. Place whipping cream in pastry bag fitted with large star tip. Cut cream puff in half, fill bottom puff with 1teaspoon lemon curd then two swirls of whipped cream, add top puff, pip the top of cream puff to form a covering. Sprinkle whipped cream with shredded coconut.
Yield: 10 cream puffs
Mini Mounds® Bunny Treats
10 mini mounds bar candies
½ cup vanilla frosting-divided
Pink food coloring
20 mini marshmallows
Unwrap mounds bars and place on serving platter.
For bunny ears and nose, mix ¼ cup vanilla frosting with small amount of pink food coloring, stir to desired pink color. Cut 10 mini marshmallows in half and form into a bunny ear. Roll 10 marshmallows into a ball for the tail. Place pink and vanilla frosting into two separate piping bags fitted with small tip 5. Use white frosting to pipe dot for ears and tail. Position marshmallow ears and tail. Using pink frosting, dot for nose and line inside marshmallow ear for the inner lining of the ear.
Yield: 10 mini bunnies
1 -12 inch grapevine wreath
15- bunches each small yellow, white and orange silk tulips
green pipe cleaner for hanger
Separate each flower bunch off the stem of silk flowers. Insert ends of tulips alternating color and placing in the same direction onto the grapevine wreath beginning on the outside edge of the wreath, working toward the center inside. Continue this process until wreath is completely full and covered. No need to glue the stems to wreath. The tulips will stick and stay in position. Depending on your stems you may need additional picks to make it full and pretty. Attach pipe cleaner to back of wreath for hanging or place the wreath in the center of your dining table.
Make a Statement, Make is Sassy and Make it Yours.
Liz Bushong is an expert in the three-dimensional art of entertaining. She transforms simple dining occasions into beautiful and memorable moments by adding a touch of her own “sassy” style. She makes elegance easy for her audience and encourages them to add their own Sassy touch to make it unique. Liz is famous for creating her own version of a beautifully presented tablescape – which she calls a Sassyscape ™ -and she also creates magic beyond the dining experience. In 2009, 2010, and 13, she was selected from thousands nationwide to be part of an elite team of 100 professionals entrusted with decorating the White House for the Holiday. In 2011, she was part of seven-person team selected to decorate the Tennessee Governor’s Mansion for the holiday. Liz has been featured as the monthly guest chef on Daytime Tri-Cities, television show on WJHL, the CBS Affiliate for the Tri- Cities Area of Virginia, Kentucky, Tennessee, West Virginia, Daytime Blue Ridge in Roanoke, Virginia and Daytime Tampa, Tampa Florida. She is also the creator and host of her own one-hour seasonal television show called “Serve it up Sassy!” for the same market, which aired in 2011. She is also a contributing writer for the regional magazine VIP Seen and Lovely Bella magazine in Roanoke, Virginia. She has a Bachelor of Science Degree in Consumer and Family Sciences from Purdue University and an Associate in Applied Science degree in Fashion Design from The Fashion Institute of Technology in New York. She is also certified in Decorative Finishes and has been trained as a volunteer Master Gardener.Liz is the author of the Just Desserts and Sweets & Savories cookbook. Liz turns dessert into the fifth basic food group and features recipes for her signature specialty, delicious “mini-desserts and appetizers.” Liz makes her home in Johnson City, Tennessee. She continues to perfect her sassy approach to turning simple dining occasions into beautiful and memorable moments.
Liz Bushong, Serve it up Sassy! ™ To purchase cookbooks, find recipes, cooking, and decorating demonstrations, go to www.lizbushong.com.
JJ, the white bunny and media magnet, belongs to Liz Bushong as a personal pet.