Tag Archives: recipes

Bella Sips: Sloshies

The temperatures are climbing, and we find ourselves longing for a nice cold drink under an umbrella by the water. If it’s your day to relax, or you’d like to try a new drink by the lake with your friends, Sloshies: 102 Boozy Cocktails Straight from the Freezer has you covered! With everything from tart drinks like Whiskey Smashed, to spiced drinks like High on the Hog, your experience is destined to be unforgettable!

Whiskey Smashed
Give your party an extra kick with this smashing combination of small-batch Kentucky bourbon on top of a citrus blend and minty frozen love.

ABV: 9.77%
Glass: Up & Down
Garnish: mint leaf, lemon wheel, and a floppy hat (for you to wear)

2 3/4 ounces water
9 ounces Simple Syrup
7 1/4 ounces Mint Simple Syrup
6 ounces lemon juice
6 3/4 ounces lime juice
8 3/4 ounces Woodford Reserve Kentucky Straight Bourbon Whiskey

Combine
Place the ingredients in a medium-size metal bowl and stir.

Freeze
Pour the liquid into a large freezer bag and place it in the freezer until frozen, approximately 4 hours. Alternatively, pour the liquid into an ice cream maker and proceed per the manufacturer’s instructions.

Serve
When you’re ready to drink, massage the freezer bag by hand until it’s a wet, slushy consistency. If it’s not breaking up, run the bag quickly under hot water and massage some more.

High on the Hog
Bacon is the candy of meats. It’s so delicious, we decided just to build a drink around it. Ginger, maple, and bourbon roll on your tongue while you fight the urge to just eat the bacon garnish first.

ABV: 12.78%
Glass: Up & Down
Garnish: strip of crispy bacon

27 ounces ginger ale
2 ounces Dolin Dry Vermouth de Chambéry
2  3/4 ounces Cabin Fever Maple Flavored Whisky
8  1/4 ounces Buffalo Trace Kentucky Straight Bourbon Whiskey

Combine
Place the ingredients in a medium-size metal bowl and stir.

Freeze
Pour the liquid into a large freezer bag and place it in the freezer until frozen, approximately 4 hours. Alternatively, pour the liquid into an ice cream maker and proceed per the manufacturer’s instructions.

Serve
When you’re ready to drink, massage the freezer bag by hand until it’s a wet, slushy consistency. If it’s not breaking up, run the bag quickly under hot water and massage some more.

Makes at least 4 drinks.

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A Thanksgiving to Remember

Our office is an even split between people who plan their Thanksgiving menu weeks in advance and those who are now realizing that (oh my!) Thanksgiving is THIS THURSDAY.

If you’re like the latter half of us, don’t panic (like we MAY have this morning). We’ve found some great recipes that will make this Thanksgiving one to remember for years to come!

tgiving1
Photo from How Sweet It Is.

First, a Bacon Butternut Squash Risotto. How Sweet It Is, you had us at bacon! We may even skip mashed potatoes this year and serve this instead. (Just kidding!) But seriously, this dish is the perfect combination of all things delicious and all things autumn, and we can’t wait to try it!

 

tgvng
Photo from I Am A Food Blog.

Next, no table is complete without a Pumpkin Loaf. Give in to the pumpkin craze that always peaks during this time of year (don’t worry, this is a much better alternative to SOME pumpkin flavored dishes). Try this yummy recipe from I Am A Food Blog.

 

tgiving2
Photo from A Pinch of Yum.

A few of us have family staying in our homes from out of town this Thanksgiving weekend. Breakfast is often forgotten in the craziness of planning the evening meal, but our guests won’t be disappointed with that we have waiting in the kitchen on Thursday morning! Check out these Strawberry Oat Crumble Bars from a Pinch of Yum!

tgiving3
Photo from How Sweet It Is.

And finally, after all of this last minute planning, we could use a glass of this Cranberry Chai Sangria from How Sweet It Is. Don’t forget to start this one before you start cooking everything else. Mostly because it’s nice to have on hand, just in case.
Now, sit back, relax, and get through the short work week. We’ve got this!

Written by Nicole Brobston

Serve It Up Sassy!: Berry Delicious Summer

Summer means flip-flops, fireflies, and fresh ripe berries!  When you pick the first ripe berry and the sweetened juice pops in your mouth, it’s time to make your favorite summer berry delicious desserts. Blueberry Swirl Pound Cake and a Strawberry Tart are two simple desserts to have on hand for all of your summer entertaining. These berry-inspired desserts are bursting with the sun-kissed flavors of the season.

Swing open the French door to your patio and layer your picnic table with vibrant summer colors and delicious berry desserts.  We kept our seasonal table casual with red and white checked napkins, bright yellow sunflowers, and mason jars wrapped with twine.  The desserts and sunflower arrangement take a stand as the table centerpiece. Repeating the checkered napkins and single sunflower stem at each place-setting, as well as the white dinner plate emphasizes the easy-to-create table color scheme and décor.  Two white ruffled cake pedestals display the Blueberry Swirl Pound Cake and the Strawberry Tart.

table to benchEven more fun with function, we turned our seasonal bench into our picnic table. Our outdoor bench turns into a half-sized picnic table when the bench back becomes the table top. Every back yard, park and grill master should own one or more of these benches-to-table.  If two tables are put together it creates one regular sized picnic table.  These tables are build to last and can be used for all of your seasonal entertaining, not just for summer. Where do you get one of these bench-to-tables?  Glad you asked.  Boy scouts from troop #135  Sulphur Springs, Tennessee are building these bench/tables to raise money for a once in a lifetime high adventure camp called Florida Sea Base.  The bench/tables are available for purchase with 100% of the proceeds going to the boys attending the High Adventure Camp.  You can contact Doug Bushong, my husband and scout master* for troop #135 to order your very own bench turned table or any boy scout from the troop will be happy to assist you.

Your guests will enjoy the taste bud-tingling blend of blueberries and cream in the baked blueberry swirl pound cake.  The pound cake features a delectable golden crust with a moist tender center that will make this cake your new- go-to dessert for any season. A lightly sweetened blueberry puree is layered in the cake batter and gently swirled before baking.  This pound cake is perfectly wonderful all on its own, but when topped with a handful of fresh picked-ripe berries it becomes a sensational taste of summer.

The Strawberry Tart is a chilled summer pie with show-stopping presentation.  Fresh whole strawberries are de-stemmed and sit pretty with pointed ends up on top of a lemon and whipped cream filling.  The prebaked sweet pastry crust is made with real butter and confectioner’s sugar making every bite of this tart one to remember.  Both desserts are make-ahead with the Strawberry Tart being refrigerated for a few hours.

blueberry pound cake slice with watermarkBaking with berries can be a bit tricky. Blueberries can make your muffins and cake batter turn purple if you don’t coat them in flour first before baking. Coating in flour will prevent the berry juice from spreading into the batter.  Strawberries are almost 90% water and dark fuller berries have a higher concentration of water inside.   This leads to a sticky unexpected soggy baked dish. To prevent a soggy baked dish select berries that are just slightly under ripe, having passed the stage of development where a white ring appears around the hull.  For more information about strawberries and blueberries, how to grow, where to pick and health benefits, check with your local county extension agent or office.  For more entertaining ideas and recipes go to www.lizbushong.com.

Berries are beautiful!  Whether you are picnicking at the beach or in your own backyard go out and play; put on your flip-flops, watch the flickering lights of the fireflies and eat all the fresh berries you can.  This is going to be a berry delicious summer!

blueberry swirl pound cake with watermarkBlueberry Swirl Pound Cake

The Swirl:
1-1/2 cups fresh pureed blueberries
2 tablespoons cold water
1-tablespoon arrowroot or cornstarch
3-tablespoons granulated sugar

Cake Batter:
1-cup butter, softened and no substitutions
3-cups granulated sugar
1-(8-ounce) package cream cheese, softened
6 large eggs
1-tablespoon vanilla extract
1-tablespoon crème bouquet* extract
1-tablespoon grated orange zest
3 ½- cups all-purpose flour
1-teaspoon baking powder
1-teaspoon salt
1-cup heavy whipping cream

Garnish:
Buttercream Orange Glaze
Fresh strawberries, blueberries, & mint

Preheat oven to 325. Coat 12-15 cup Bundt pan with shortening and coat with flour.
Blueberry Swirl: In small mixing bowl, whisk together cold water and cornstarch until smooth. In small saucepan, stir together blueberry puree, 3 tablespoons sugar and cornstarch mixture. Bring to a boil over medium high heat stirring constantly. Boil blueberry mixture until thickened, set aside and let cool.
Cake:  Measure flour, baking powder and salt in medium bowl. Set aside. Beat butter and sugar with a mixer at medium high speed until light and fluffy, about 5 minutes. Add softened cream cheese and beat until creamy. Add eggs one at a time, beat well after each addition. Add extracts and zest, beat to combine. Gradually add flour and cream, alternating with cream, beginning and ending with flour, beat just until combined.
Spoon 1/3 batter into prepared pan, spoon 1/3 blueberry swirl over batter, repeat layers ending with batter. Using a knife, swirl batter, but not too much. Bake for 1 hour and 15 minutes or until toothpick inserted in center of cake comes out clean. Let cool in pan 10 minutes. Invert cake on cooling rack cool completely before glazing.
Buttercream Orange Glaze: In a small bowl, whisk together 1 3/4 cups confectioner’s sugar, 2 tablespoons melted butter, 1-tablespoon heavy cream, 1 teaspoon orange extract. Drizzle over cake. Garnish with individual blueberries on top of cake. Serve with fresh strawberries, blueberries and mint sprig per serving.
Yield:  8-10 servings.  *Crème bouquet can be found at the Gazebo in Kingsport, TN or online.

Berry Delcious! (1)Strawberry Tart

Crust:
1 ¾ cup all purpose flour
1 ¼ cup confectioner’s sugar
1/2-teaspoon salt
½ cup butter, shredded and chilled
2 egg yolks
1 tablespoon chilled water
2 tablespoons strawberry jam- melted

Lemon Cream Cheese Filling
1-3-ounce package cream cheese, softened
1-tablespoon fresh lemon juice
1 teaspoon fresh grated lemon zest
¾ cup sugar
1 cup heavy whipping cream + 2 tablespoons confectioner’s sugar
1 ½ pounds fresh strawberries, stemmed
¼ cup current jelly
1 tablespoon orange juice

Prepare crust:  Sift flour, confectioner’s sugar and salt together in a medium bowl. Grate butter and place on parchment then pop into freezer for 20 minutes. Add chilled butter to flour mixture, combine with hands or forks until crumbs resemble breadcrumbs. Mix egg yolks and water together, sprinkle over flour mixture to make soft dough. Knead a few seconds, flatten dough into a disc, wrap in plastic wrap, and refrigerate 30 minutes.

On floured surface, roll dough to ¼” thickness. Press dough into bottom and sides of an 8-inch tart pan. Line crust with aluminum foil and add pie weights or dried beans to foil. Chill another 30 minutes.  Preheat oven to 400. Bake tart shell for 15 minutes. Remove foil and weights and bake additional 5-8 minutes. Remove from oven and brush baked shell with melted strawberry jam. Set aside to cool.  (Crust recipe will make two-8-inch tart shells).

Filling: In food processor, process cream cheese until fluffy. Add lemon juice, lemon zest, and sugar. Process until smooth, scraping down sides of bowl. In medium bowl, whip cream to soft peaks, add confectioner’s sugar, beat to firm peaks. Fold cream cheese mixture into whipped cream. Spoon filling into one tart shell. (Double filling ingredients recipe if making two tarts.) Cover filling with plastic wrap and chill 3 hours. Just before serving, arrange whole strawberries, pointed ends up, over the entire chilled tart in concentric circles. In microwave proof glass, add currant jelly and heat 12-15 seconds until melted, stir in orange juice. Remove from heat and let cool about 2 minutes. Stir jelly occasionally to prevent film from foaming. Spoon or brush warmed jelly mixture over berries and serve immediately.
Yield:  8-9 servings

Liz Circle 2013 smallHelping you Make a Statement, Make it 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. For the past several years Liz been entrusted to decorate the White House for several Holidays. She is a featured monthly guest chef/designer on Daytime Tricities, Daytime Blue Ridge and other television shows. Liz is the author of the Just Desserts and Sweets & Savories cookbook as well as a contributing writer for VIP SEEN and Bella Magazine. For more information about Liz go to www.lizbushong.com/www.serveitupsassy.com.

*Bench/table: Doug Bushong-Scout Master-Troop #135 –Sulphur Springs, Tn.  E-Mail: dbushong17@gmail.com 

Serve It Up Sassy: Caramel Apple– Delicious!

Recipe Development, Food Styling, Photography and Article by Liz Bushong

With a dash of cinnamon or a sprinkle of sugar, the apple is the favored fruit for fall. Would you like to smell the aroma of nutmeg, cinnamon and apples baking in your kitchen? These apple recipes will show you some of the sweetest ways to enjoy the autumn season.

Caramel Apples settingMemories of fall always include caramel and apples.  A big golden delicious apple on a stick covered with sweet chewy caramel and peanuts is just one of three apple-delicious recipes that you can make this season for your family and friends. Have you had problems with caramel staying on the apple after you dipped them? This homemade caramel recipe and ways to prepare your apples will keep your caramel from slipping off. Now you can make gourmet caramel apples with loads of caramel, chocolate, and various toppings without the caramel pooling at the bottom of the pan.

Caramel Apple Walnut Cookies are individual mini pies filled with a layer of caramel and thick homemade apple pie filling. The cookie is topped with a piecrust woven lattice that resembles an apple pie. As you bite into this little bit-of- heaven, the apple filling with its cinnamon and walnut bites ooze from the sides of the cookies. The cookie top is sprinkled with a generous amount of cinnamon and sugar.

Skillet Caramel Apple Pie (2)Another all time favorite is the apple pie, but this time it is baked like grama used to make it, in a cast iron skillet.  What makes this pie special is the caramel layer in the bottom of the skillet before you add the piecrust and filling. The caramel bakes through the two-layer crusts and rises to the top of the pie making this pie, caramel apple-delicious all the way through.

Apple treats are comforting desserts that should make a regular appearance at your fall get-togethers and meals. The sweet scents of apples and cinnamon baking in your oven will make your home cozy, warm and inviting. Decorating with apples is an inexpensive way to create pretty tablescapes and fall décor for your home.

For a dazzling fall table display bring out your favorite autumn accessories, pumpkins, gourds, leaves, and wooden bowls of granny smith or assorted red and yellow apples. Choose flat bottom pumpkins for stacking, mix colors that will make your display more eye appealing. Ornamental kale, mini pumpkins, mums, potted pansies and sunflowers create a simple but beautiful table and porch presence. For more ways to help you serve it up sassy go to www.lizbushong.com. Be sure to get your free downloadable copy of the Top 5 Fall Favorite  recipes when you subscribe to the Serve it up Sassy blog.

October harvest brings bushels of apples and plenty of apple and caramel-infused desserts. Surprise your kiddos with an after school snack and bake a batch of Caramel Apple Walnut Cookies. For the upcoming harvest party, dip and design Caramel Apples.  For supper tonight bake a little bit –of- happiness with the Skillet Caramel Apple Pie.  Don’t skip the vanilla ice cream on the warm pie.  It is truly apple-delicious!

 

Caramel Apple singleCaramel Apples

6 medium Gala apples, wax removed
1 cup butter + 4 tablespoons
1 cup granulated sugar
1 ¼ cup dark brown sugar, packed
1 cup corn syrup
1-14 oz sweetened condensed milk
1 teaspoon maple syrup or vanilla
Chopsticks or craft sticks

Toppings:
Diced peanuts, walnuts, pecans, mini m & m’s, white bark, chocolate morsels

Prepare apple toppings and place in bowls, set aside.
With 4 tablespoons of butter grease parchment paper or wax paper, set aside. Remove wax on apples by placing apples in boiling water for 40 seconds, remove and rinse. Dry apples, remove apple stems and add sticks. Place apples in refrigerator to chill while you make the caramel. (You will thoroughly dry apples with a towel before dipping in caramel.)
In large saucepan on medium heat, melt butter, sugars and corn syrup until smooth, but not boiling. Add condensed milk and stir with wooden spoon until candy thermometer reaches 178 degrees.  Remove from heat and add syrup or vanilla, let caramel cool for 3-4 minutes before dipping apples.
To dip apples; make sure apples are completely dry. Dip apple in caramel and allow caramel to drop off the bottom so it will not pool,  roll apple in desired toppings, place on buttered wax or parchment paper to set. Melt white bark and chocolate chips in separate containers and place in individual disposable piping bags. Pipe  white bark and chocolate around tops of apples in a drizzle design. Keep apples refrigerated.
Yield:  6 caramel apples

 

Caramel Apple Walnut CookiesCaramel Apple Lattice Cookies

2 refrigerated pie crust* tested Pillsbury
3 medium granny smith apples
4 tablespoons butter
¼ cup packed dark brown sugar
½ teaspoon salt
2 teaspoons ground cinnamon – divided
2 teaspoons ground nutmeg- divided
¼ cup granulated sugar
¼ cup caramel ice cream topping
½ cup chopped pecans or walnuts-optional

Peel, core and dice apples, place in saucepan with butter, brown sugar, salt and 1 teaspoon of each spice. On medium heat, cook apples until soft and thickened. Remove from heat and cool. Unroll one crust, using a 2 ½” round cookie cutter, cut out 12 cookie rounds.  Place rounds on a parchment lined baking sheet. Brush tops of pie crust cookies with caramel topping. Add a ½ teaspoon apple filling over top of cookie round. Sprinkle with chopped nuts if desired.  Unroll remaining crust and cut long strips of dough ¼ “ wide. Weave dough strips to create a lattice design. Cut cookie lattice with round cookie cutter to create clean edges. Mix ¼ cup sugar and 1 teaspoon ground cinnamon and nutmeg. Brush tops with egg wash and sprinkle with cinnamon and sugar mixture. Bake cookies for 30 minutes at 350. Drizzle cookies with caramel sauce if desired. Best served warm.
Yield:  12-13 cookies

Skillet Caramel Apple PieSkillet Caramel Apple Pie

5 medium gala apples, peeled and sliced ¼” thick
¼ cup all purpose flour
¼ cup granulated sugar
1- teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 – unbaked pie crusts* tested Pillsbury Refrigerated Crust
8 tablespoons butter- divided
2/3 cup brown sugar, packed, light or dark
2 teaspoons corn syrup
1 cup chopped walnuts-optional
1 teaspoon sea salt-divided

In 10”cast iron skillet, over medium heat, melt 6 tablespoons butter, brown sugar, corn syrup, and 1 teaspoon salt. Stir caramel mixture together until smooth and bubbly around the edges of the skillet. Add walnuts, stir to combine. Remove from heat and cool 10 minutes. Meanwhile, in a large bowl, add apples, flour, sugar, and spices,  mix to coat apples.
Unroll one crust and place on top of caramel –walnut mixture in skillet. Pushing the crust up the sides of the skillet. Add coated apples and 2 tablespoons of butter diced into small pieces. Unroll remaining crust and place over the apple pie filling. Pinch and crimp both crust edges together.
Brush top of crust with egg wash and sprinkle with granulated sugar.  Bake pie on a parchment lined baking sheet for 55-60 minutes at 350 degrees.
Serve warm with vanilla ice cream drizzled with caramel sauce if desired.
Yield:  8 servings

 

Liz Circle 2013 smallHelping you Make a Statement, Make it 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. For the past several years Liz been entrusted to decorate the White House for several Holidays. She is a featured monthly guest chef/designer on Daytime Tricities, Daytime Blue Ridge and other television shows. Liz is the author of the Just Desserts and Sweets & Savories cookbook as well as a contributing writer for VIP SEEN and Bella Magazine. For more information about Liz go to www.lizbushong.com/www.serveitupsassy.com

Gluten-Free Vegetarian Family Cookbook

512r7bijk2L._SX258_BO1,204,203,200_The Gluten-Free Vegetarian Family Cookbook is a great way to introduce yourself to gluten-free vegetarian meals and stay healthy in the process. It includes 150 healthy recipes for meals, snacks, sides, desserts and more. Within, you’ll find delicious recipes like the following one for a Sloppy June and Sprout Panini:

2 pieces gluten-free bread (there are recipes for different flavors in the book)
sliced avocado
hummus
1/4 c Sloppy June filling (recipe in book)
sprouts
sliced cheese or vegan cheese (optional)
coconut oil spray for the grill

  1. Lay 1 piece of bread on a cutting board. Place a slice or two of avocado on the bread; you may wish to mash it and spread it on the bread. Top with a small amount of hummus (about 1 tablespoon) and spread it out. Add the Sloppy June filling and spread it out, then add the sprouts and cheese. Place the second piece of bread on top.
  2. Lightly spray the top and bottom of panini machine or indoor electric grill with coconut oil. Put the sandwich in the grill and press it together. The machine should tell you when the panini is done, or grill until the bread is browned and the ingredients are heated. Save immediately.

Enter to win a copy of The Gluten-Free Vegetarian Family Cookbook on our Facebook page.

Serve it Up Sassy: Just a Note to Say…

note sassyscape 2 a

RECIPE DEVELOPMENT, FOOD STYLING, PHOTOGRAPHY, and ARTICLE BY LIZ BUSHONG

“You’re the syrup on my pancakes, you’re the sugar in my tea, you’re the icing on my cupcakes, you’re the sweets in life for me, you’re the chocolate on my ice cream, you’re the sweet grapes in my wine, you’re everything I love in life, and will you be my Valentine?” –Dr. Don Stoltz

In keeping with the note-writing theme and desserts, this intimate Valentine soiree begins with a cute one-of-a-kind envelope backdrop. Several 4 x 5 ½ inch white envelopes with the back flap facing forward are lined up side-by-side and row- by- row creating a subtle chevron pattern. A singular hot pink envelop draws attention to the overall scheme. The table is draped with a hot pink tablecloth with the classic white serving dishes and pedestals displaying the decadent desserts. Three outstanding desserts include Strawberry Linzer Cookies, Cupid Cupcakes and Cherry “envelope” Pastries. Envelope folded pink cloth napkins are neatly pressed and dress-up the table. Mini petit fours, chocolates and cinnamon imperials were purchased to round out the buffet. The cupid cupcakes are vanilla with pink fondant. A heart- shaped cupid cookie mold made the cute impression. The cupcakes are served up sassy in a white lace paper wrapper. Fruited water, hot tea and coffee could be served as choice beverages.

As the soiree comes to a close, send a lovely valentine home with your guests; perhaps a small gift box containing chocolate truffles or petit fours along with a hand-written personalized friendly word. An unknown poet penned this relevant quote, “Not always is a Valentine composed of fancy paper with buds and birds, and clever words and cupids a la caper, oh birds and darts and sugar hearts are very sweet and fine, but often just a friendly word will make a Valentine.”

Make every day as special as Valentine’s Day and send a note that is signed, sealed and delivered by YOU!

On a personal note,

I would like to thank you for reading my articles and for all the sweet compliments and encouraging words that many of you have expressed. You bless my heart and I am grateful for the opportunity to serve you.

With warmest and highest regards, Liz

single cupid cupcake 1 AACupid Cupcakes      

1-18.25 ounce package white cake mix
1-3 ounce package instant vanilla pudding mix
3- egg whites
1-1/3 cup water
1/3- cup vegetable oil
1- teaspoon vanilla or extract of choice
1 container Vanilla Buttercream frosting-purchased
1 pound white fondant- tested Fondarific
¼ cup confectioner’s sugar for rolling fondant
¼ teaspoon peppermint extract
Pink food coloring color paste or gel
Cupid heart-shaped cookie mold
2- inch round cookie cutter

Preheat oven to 350. Line cupcake pan with liners. Set aside.
In large mixing bowl, add cake mix, pudding mix, egg whites, water, oil, and flavoring.
Beat on medium speed for 2 minutes, be sure to scrape down sides and bottom of mixing bowl. Pour batter into cupcake liners filling ½ full.
Bake at 350 for 20-25 minutes or until cake tester comes out clean. Remove from oven and let cool.
To Frost and Decorate:
Lightly frost cakes butter cream frosting. Knead fondant until soft and pliable, add pink food coloring, knead until blended. On confectioner sugar coated surface, roll out fondant ¼ inch thick.
Gently brush cookie mold with confectioner’s sugar, press cookie mold onto fondant using straight up and down motion. Cut a 2- inch circle around the cupid heart imprint. Repeat for all cupcakes. Place rounds on top of cupcakes. 

close up linzer plateStrawberry Linzer Cookies    
½ cup butter, softened
1/3cup sugar
1/3cup confectioner’s sugar
1 egg yolk
1 teaspoon lemon extract
¼ cup heavy whipping cream
1½ cups all-purpose flour
¼ teaspoon salt

Garnish:
½ cup strawberry jam
Sparkling coarse sugar

 

Line 2 baking sheets with parchment paper, set aside.
In large mixing bowl, beat butter, sugar and confectioners sugar until light and creamy.
Add egg yolk, lemon extract and heavy whipping cream.
Add flour and salt to creamed mixture. Beat until combined.

Shape dough into a disc and wrap with plastic wrap. Refrigerate for one hour.
Roll out chilled dough to ¼ inch thick. Using a 1 3/4 –inch scalloped-edge round cutter, cut 24 cookies, reroll dough and repeat. Place cookies on baking sheet.
Using a small heart shaped cutter, cut out center on 12 cookies. Bake tiny hearts on separate baking sheet if desired.
Refrigerate cookies before baking for 15 minutes.
Preheat oven to 350. Bake cookies 15-20 minute’s, do not brown tops or bottoms.
When cookies are cool, spread ½ teaspoon jam between whole cookie and top with cutout cookie. Sprinkle coarse sugar or confectioners sugar on top of cookies. Serve immediately or freeze cookies with out jam. Let cookies thaw before filling.

single pastry 1ACherry Envelope Pastry
1 package refrigerated piecrust
1 can cherry pie filling
½ cup sparkling sugar
¼ cup whipping cream
One 4 x 5 inch paper envelope
One small heart shaped cookie cutter

Unroll pastry on floured surface. Open a 4 x 5 ½ inch paper envelope and use as a pattern. Reduce the pattern to make a smaller envelope if desired. Trace pattern onto parchment paper. This is your pattern. Cut pastry into 4 envelopes and 4 small heart shaped cut outs. Fill pastry with cherry pie filling, but not on the back flap. Following the folds of the paper envelope, fold the cutout pastry, leaving the upper flap open. Place heart cut-out on folded edges of pastry envelope. Place pastry on parchment lined baking sheet. Brush with whipping cream then sprinkle with sparkling sugar. Bake pastry at 375 degrees for 15-20 minutes or until lightly browned. Do not remove from baking sheet until completely cool.  

Make a Statement, Make it Sassy and Make it Yours!®
Liz Bushong, Serve it up Sassy! ™

To purchase cookbooks, find recipes, cooking, and decorating demonstrations, go to www.lizbushong.com.

The Perfect Holiday Cookie

snowmancookies

Thanksgiving is (almost) over! For those of us relaxing while our family sleeps off their turkey-coma, it is hard not to start thinking about the holidays. Many of our fondest childhood memories consist of spending time with friends and family, baking delicious holiday cookies and eyeing the beautifully wrapped presents under the tree.

Embrace nostalgia and create the perfect holiday cookie that tastes delicious and is easy to decorate. Instead of displaying a gingerbread house, cut sugar cookies using some snowman, tree and star cookie cutters to set up a festive and tasty holiday scene. Scatter some coconut shavings or crinkled strips of paper for snow and place holiday candies behind the cookies, so they stand up all night long.

When making holiday cookies, remember to:
* Cream the butter and vanilla together. Doing this beforehand will encapsulate the vanilla and prevent flavor loss.
* Chill the dough in the fridge before shaping it. This will make for a softer, moister cookie that is less likely to spread when baking.
* Remove cookies from the oven a few minutes early, as they will continue to cook on the sheet.
* Let the cookies cool completely before you begin to ice them.

Try this recipe to make three dozen perfect holiday cookies, using vanilla and peppermint extracts to provide a completely unique flavor your entire family will enjoy. 

Classic Holiday Sugar Cookies                                                                                            

3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup superfine sugar (purchase at store or process granulated sugar for about 20 seconds in a food processor)
2 tablespoons heavy whipping cream
3 1/4 teaspoons vanilla extract
1 teaspoon peppermint extract
2 eggs
1/4 cup confectioners’ sugar (for dusting work surface)
1/4 cup all-purpose flour (for dusting work surface)

Position oven rack in the center of oven and preheat to 350 F. Line two large, heavy light-colored baking sheets with parchment paper; set aside.
In a medium bowl, whisk flour, baking powder and salt until blended; set aside.
In a large mixing bowl, add butter, sugar, cream, vanilla and peppermint extracts; beat with a handheld mixer on medium speed until fluffy, which should take about two minutes. Scrape the sides of the bowl as needed. Reduce speed to medium-low; add eggs one at a time and beat after each addition. Using a rubber spatula, fold in the dry ingredients one half at a time.
Divide dough into two even pieces, then press each piece into a disk shape. Wrap them tightly with plastic wrap and refrigerate for one hour. Dough should be cool and firm but easy to work with.  
In a small bowl, whisk confectioners’ sugar and flour until blended; set aside. Working with one piece of dough at a time, place on a clean, dusted surface. Roll dough to about 1/8-inch thickness. Use cookie cutters to cut shapes and transfer with a thin offset metal spatula to prepared cookie sheets. For even baking, do not overcrowd cookies. Gather remaining dough, cover with plastic and chill. Continue with second chilled dough.
For best results, bake one sheet pan at a time until done, which should take about 10 minutes; remove and place cookies on wire racks to cool. Decorate and store in an airtight container.

Peppermint Glaze and Peppermint Piping Icing

1 1/4 cups confectioners’ sugar
1 tablespoon meringue powder
2 tablespoons water
1/2 teaspoon Nielsen-Massey Pure Peppermint Extract (may substitute with Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)
Variety gel food colors

In a small bowl, whisk together sugar and meringue powder. Add water and peppermint extract, stir until smooth. Glaze cookies in desired colors and set aside to dry before piping. For the piping icing, remake the glaze recipe and add additional confectioners’ sugar, one tablespoon at a time until desired consistency is reached. Divide icing into small bowls; add desired gel colors. Select pastry tips, prepare pastry bags and creatively pipe icing onto glazed cookies.

Enhance Classic Thanksgiving Fare

Family and friends make Thanksgiving special, but it’s the food that’s always the center of attention. From juicy turkey and creamy potatoes to zesty cranberries and buttery rolls, nobody leaves the table hungry. This year, delight guests by making the classic foods they love but with a few simple twists that will leave taste buds dancing.

Appetizers
When guests arrive, give them something to nibble on as they visit and watch the parade or game. A cheese platter that features three to five new varieties will get everyone talking. Select a range of flavors to tempt every palate, such as pairing soft brie with a crumbly blue and premium extra-aged cheddar cheese.

Accompaniments
The cheese shouldn’t stand alone, so be sure to complement it with fresh fruits. Instead of simply placing bite-size pieces on a plate, create fruit cornucopias using sugar ice cream cones. Simply spoon fruit into the cones and arrange the mini cornucopias on a platter for a beautiful seasonal presentation that’s easy to grab and enjoy for party guests young and old.

Drinks
Apple cider is a holiday must-have to quench Thanksgiving thirst. This year, add some interest to your beverage offerings with a themed drink that expands on the sweet cider flavors. For example, an autumn sangria is the perfect seasonal offering that’s as cheerful as it is refreshing. Start with sparkling wine and add in a splash of cider with freshly sliced pears and apples. Finish with a few cranberries and sprinkle some nutmeg on top. For young guests or those who prefer non-alcoholic drinks, simply swap out wine for alcohol-free sparkling juice.

Cranberries
Cranberries are a Thanksgiving staple, but most people take a small spoonful and move on. If you want to add new flavor to cranberries so guests will be asking for seconds, different spices and additions could mean lip-smacking results. Sweet citrus fruits like oranges taste heavenly when cooked down with cranberries. A splash of port can bring new depths to the classic dish, too. Allspice, cinnamon, nutmeg and even chili powder can add surprising flavor. If you want to add texture, crushed walnuts add crunch and complexity to the sauce.

Potatoes
Thanksgiving menus often include several potato dishes. The secret to enhancing potato dishes is adding cheese for an indulgent result. For example, the complex flavors of crumbled gorgonzola folded into sweet potatoes make a rich dish that guests will love. Upgrade standard mashed all-purpose white potatoes (russet, Idaho, etc.) by sprinkling in freshly grated parmesan or cheddar for extra kick.

Dessert
No matter how full you are after your Thanksgiving dinner, there’s always room for dessert. Instead of or in addition to pumpkin pie, try pumpkin cupcakes or pumpkin cheesecake. Add new flavor to apple pie or apple crisp by mixing shredded cheddar cheese into the apple mixture prior to baking. Guests will ooh-and-ahh over how the sharp cheddar flavor enhances the sweet apple filling.

Need inspiration? Try these two delicious recipes perfect for enhancing any Thanksgiving table.

recipe1Cheddar Apple Crisp
Makes 8 servings.

Ingredients:
4 cups apples (crisp and tart such as Braeburn), peeled and sliced
1 tablespoon lemon juice
1/3 plus 1/2 cup brown sugar, firmly packed, divided
1/2 cup rolled oats
1/4 cup flour
1 teaspoon ground cinnamon
1/2 cup butter
1 cup Black Creek cheddar cheese, shredded

Instructions:
Preheat oven to 350 F. Combine apples, lemon juice and 1/3 cup brown sugar. Arrange in buttered 8 or 9-inch square pan. Combine dry ingredients and cut in butter until mixture is crumbly; gently mix in cheese. Sprinkle evenly over apple mixture. Bake for 25 to 30 minutes. Serve with ice cream or whipped cream, garnish with shredded cheese.

recipeBaked Sweet Potatoes with Cranberry Gorgonzola Gremolata
Makes 6 servings.

Ingredients:
6 medium sweet potatoes
1/4 cup melted butter
1/2 teaspoon salt
1/4 cup pure maple syrup
1/4 cup minced fresh parsley
1 lemon, zested
1 clove garlic, minced finely
3 tablespoons minced pecans
3 tablespoons finely chopped dried cranberries
1 scallion, minced
2 ounces Stella gorgonzola, crumbled (If you prefer a milder flavor, use 2 ounces crumbled blue cheese instead of gorgonzola)

Instructions:

Preheat oven to 450 F. Place sweet potatoes on cookie sheet and bake for 30 minutes. Flip over and return to oven to bake until tender – about 20 minutes. Remove from oven and set aside.

When cool enough to do so safely, peel sweet potatoes. Place in a medium skillet over low heat with butter, salt and maple syrup for 5 minutes, basting the potatoes with the butter mixture occasionally. Lightly smash the potatoes until there is an even consistency. Hold over low heat.

To make the gremolata: In a small bowl, toss together parsley, lemon zest, garlic, pecans, cranberries and scallion. Gently fold in the cheese.

Move sweet potatoes to a serving dish and sprinkle with the gremolata. Serve hot.

 

For a great gluten-free Pumpkin Cheescake recipe, pick up the November issue of Bella Magazine!