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Little Sassy Orange Creme Cakes
Food Styling,Sassyscapes and Photos displayed on this website were taken or desiged by Liz Bushong and are protected by copyright under this website. Logo of Sassy girl, serve it up sassy, sassyscapes are under trademark protection and copyright. If you are interested in using any photo's or images , except for Pinterest....contact Liz on the contact page.
Check out my Zazzle site...
click on photo to watch video presentation on YouTube.
click on photo to watch Daytime Segment
Serve it up Sassy! this Fall
with Orange Caramel Pumpkin Jam
Autumn Leaf Two Toned Cookies
1 cup butterscotch or peanut butter morsels
½ cup granulated sugar
½ cup firmly packed brown sugar
1 cup butter, softened- no substitutes
2 tablespoons milk
1 tablespoon vanilla extract
3 cups all purpose flour
3 tablespoons unsweetened dark cocoa (tested Hershey’s special dark)
1 .Melt chips in saucepan over low heat or microwave in glass bowl 20 seconds at a time.
2. In large mixing bowl, combine sugars, butter and melted chips, beat until smooth
3. Add milk, vanilla and egg, blend well. Lightly spoon flour into measuring cup, level off.
Add flour to mixture.
4. Divide dough in half. To half of dough, stir in cocoa until well blended. Wrap each half of dough in plastic wrap and refrigerate for 1 hour….for easier handling.
5 .Heat oven to 375 F. On well floured surface roll out each half of dough into 1/8” thickness.
6 .Using a 2 ½” x 2 ½” square or round cookie cutter, cut out cookies from both the chocolate
and the butterscotch dough’s.
7 .Using a mini leaf cookie cutter cut out the center of each round or square cookie, replace with center of opposite color.
8 .Place cookies on parchment lined double baking sheets. Refrigerate for 5 minutes before baking. This will help set the center cutouts and firm up the dough for baking.
9. Bake at 375 for 5-8 minutes or until set. Cool 1 minute before removing from baking sheet.
Makes: 3 dozen cookies, depends on size of cookie cutters.
recipe adapted from Pillsbury Bars & Cookies booklet 1998
How about a Breakfast Scone Buffet? Serve up… fresh baked assorted scones. Cranberry orange scones with cranberry orange jam, a bowl of fresh fruit and a Ginger Orange punch will leave your family and guests satisfied until the big meal of the day. The scone recipe is basic so you can make it your own… by adding your favorite fruit and nuts.
You will certainly Make a Statement, Make it Sassy and Make it Yours!
Cranberry Orange Scones
3 cups all purpose flour
2/3 cup granulated sugar- plus ¼ cup to sprinkle on tops before baking
1 teaspoon salt
1 tablespoon baking powder
¾ cup butter, chilled and diced. no substitutes
2 large eggs
1 teaspoon vanilla extract
½ cup heavy whipping cream- plus ¼ cup to glaze tops
½ teaspoon grated orange zest
1 cup dried cranberries
Preheat oven to 475. Stack two baking sheets together, line with parchment. Arrange oven rack in the upper third of oven.
In food process, add flour, sugar, salt, baking powder. Pulse one or two times to blend.
Add diced chilled butter, pulse again until mixture becomes coarse and grainy.
Transfer to a large bowl, make a center well and add eggs, whipping cream and vanilla extract. Mix gently with a fork to blend.
Add dried cranberries, and orange zest. Mix to blend.
On floured surface, place dough, roll out to 1” thickness. Using a 1” cookie cutter for round scones. Cut out shape. If you want
The traditional pie wedged scones..cut dough into 4 inch circles, then cut these in quarters. Place scones on baking sheets.
Brush tops of scones with whipping cream and coarse sugar
Bake 20 minutes for the pie wedge scone or 12 minutes for the small rounds.
Makes: 8 pie wedges and 15 – 1 inch rounds.
Cranberry Orange Jam
8 ounces jellied cranberry sauce
1 cup granulated sugar
1 medium orange, grated & diced
1packet liquid pectin
½ teaspoon ground cinnamon
Place sauce and sugar in medium saucepan over medium high heat. Stir until sauce is melted with the sugar.
Add the orange pieces and zest, ground cinnamon and liquid pectin.
Stir until thickened.
Using a hand blender, blend mixture until smooth.
Place jam in sterilized jars or serving containers.
Keep refrigerated. No need to seal jars. Will last in refrigerator up to two weeks.
Makes: 1 ½ cups jam
Cranberry Orange Ginger Punch
1 half gallon orange juice, not from concentrate, chilled
2 tablespoons grated fresh ginger
1 (2 liter) bottle sprite or ginger ale, chilled
To garnish: 1 package fresh cranberries, and orange slices.
Mix all ingredients when ready to serve. Serve immediately.
Makes about 1 gallon
This sweet decadent mini dessert will amaze your family and friends. The dark chocolate two-inch cakes are filled with a semi sweet truffe filling then dressed up with a hounds tooth edible wafer sheet. To see how to create these sassy cakes watch Daytime Tricities or click on photo. For recipe go to Presentation Winter. For other fine dessert mini's check out my new cookbook; Sweets & Savories, Mini Desserts and Appetizers
Next Daytime appearance:
July 11, 2013
Sher Bacon created this sweet banner for her soon to be delivered grand baby... Piper Joy!
Mom to be, Gracie, enoyed this festive afternoon with many family and friends. You are greatly adored Ms. Gracie!!! Enjoy the photos!
Life Savor Candy Pacifiers
To make pacifiers:
1 roll cherry lifesaver candies
1 roll butterscotch lifesaver candies
Pink royal icing
Pink gummies with rounded ends
Using royal icing as the glue, attach gummie to cherry lifesaver, let harden. Next apply icing to back side of cherry candy and attach butterscotch candy as shown. Let dry 24 hours before inserting ribbon.
Click on photo to watch Daytime Tricities and recipe for jam.
Relish Cooking Show..May 23, 2013
We have cooked up an amazing spread of fun at this year's cooking show featuring Celebrity Chef Brian Morris and Liz Bushong as the "exclusive"
life and style designer creating a beautiful summer sassyscape, aka tablescape. You won't want to miss this event!
TICKETS NOW ON SALE!
May 23, 2013
Toy F. Reid Employee Center-Kingsport, Tn.
Doors open at 4pm •
Cooking show begins at 6:45
Hope you will join me booth side at 4 pm to sample these cute lemon flower blossom cookies and check out my new cookbook
Sweets & Savories!
Stick around for the pre show event at 6:45 center stage.
I will be creating a beautiful sassyscape, aka-tablescape using
black white and yellow color scheme.
Hope to see you there!
Ficelle Crustades- Make a "skinny" bread loaf using bread flour, yeast and water. This bread can be used for many bread options. See photos above for ideas. The crustades are on the left. It is mini bread basket filled with cheese filling. The filling is butter, cheddar cheese and bacon bits topped with mayo, chopped onion and grated parmesan cheese, then baked until cheese bubbles. The photo on the right is ficelle bread cut at an angle, filled with a creamy dipping sauce then crisp veggies. Delicious!
Both of these recipes are in my new cookbook Sweets & Savories. To order cookbook go to Contact page. This recipe was featured on Daytime Tricities May 9. Click here for Daytime Segment
Ficelle Crustades- Daytime Tricities cooking segment