All about theTable Serve it up Sassy!®
n Autum Decor & s e cap Tables e Fall t i r o v Fa More! & s e Recip d Free A & I A ent m y o j n E
MAGAZINE-Autumn Issue
AN AUTUMN GATHERING PAGE 34 September/October/November
Contents
All About the Table Vol. 3 Issue 3 Autumn 2024-September-November Cover Image Photo/Style Liz Bushong An Autumn Gathering-Pumpkin Table Features: Signs of Fall Collage Sunflower Fields Forever Tomato Tamahto? Sunset Supper Favorite Fall Flavors An Autumn Gathering-Pumpkin Table In Every Issue: Editor's Note Favors & Finishing Touches Recipe Index & Resources
Table Talk-Devotional Contributors:
Connie Clyburn-Table Talk Visit www.lizbushong.com./shop or contact: info@lizbushong.com
Published Quarterly by ServeitupSassy.com® All Rights Reserved.
A LIFESTYLE MAGAZINE FOR ENTERTAINING
Editors Note... When I look at this curvy gravel road among the bright orange, amber and red leaves I wonder where this road leads? Does it go to an open field filled with mountains and blooming sunflowers? Does the road take you to an outdoor pavilion in the woods where a table is set with pumpkins, plates and pillows for a family fall dinner? Do you come to a coffee and cider stand with flavored syrups where you can make your own latte? Or does this road keep winding through the woodland trees? Wherever this road goes one thing is for sure, it will be a pretty drive and an adventure. This fall issue is just like the road, browsing through the pages will take you on an adventure from a sunflower field to blue pumpkins in a pavilion. Even pumpkin spice, apple cider and gingerbread syrup recipes will make your latte’s at home your favorite sips for fall. As the leaves turn so do the pages of this fall magazine; no matter where your road takes you be inspired. All About the Table Autumn 2024-03
Autumn Leaves...Pumpkins
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Please...It’sFall Ya’ll!
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TableTalk By Connie Clyburn
Declare His Glory! Behold His Greatness For from Him [all things originate] and through Him [all things live and exist] and to Him are all things [directed]. To Him be glory and honor forever! Amen. Romans 11:36 AMP
Animals are amazing creatures. There’s no denying God’s creative hand in their vibrant colors and patterns. Even their behavior points to our Divine heavenly Creator as they follow their intended purpose for life on earth. Each species has its own way of communicating, hunting or foraging for food, as well as when and how they sleep. I love watching animals in their habitats, so I happily agreed to go with a couple of friends to visit a local zoo. We parked, walked to the front gate to get tickets and started our self-guided tour. A friendly giraffe served as the unofficial greeter during our first stop on the walking path. While he checked us out, I marveled at the variety of spots, stripes, feathers, hooves and horns represented by his zoo mates. My friends and I decided God had painted the zebras one by one with a big brush, making each stripe unique and each one of them as individual as snowflakes that filter to the ground in winter. The little backroad zoo had the normal farm animals, too. Even domestic animals like sheep and goats have a special purpose pointing to our divine Creator. Sheep give us wool to make warm, fuzzy sweaters and snuggly coats. Goats, like cows, give milk to drink and make cheese. Goats are funny creatures, though. They will munch on things other animals won’t touch, like poison ivy vines. I examined the fuzzy, furry, feathered creatures, and marvel at how many of our needs are provided through them. God made everything we see in nature for our benefit. All of nature declares His glory. I’ve heard people question God’s whereabouts, especially when a disaster happens. That can be easily answered simply by observing a sunset or a gorgeous sunrise. God hasn’t gone anywhere. His glory is all around us. He is as close as the air we breathe. If you’ve ever been in the desert, you know how bleak it can seem. On the surface it looks dry and barren. Look closer, however, and you’ll see life, even in its tiniest form. Above the desert floor we see His magnificence in the stars flung across the night sky. Even in the desert, we can declare the Glory of God. Psalm 104:24-25 declares, O Lord, how many and varied are your works! In wisdom You have made them all; The earth is full of Your riches and Your creatures. There is the sea, great and broad, In which are swarms without number, creatures both small and great. All About the Table Autumn 2024-7
...Made Visible Through His Creation! How exciting to behold His greatness made visible through His creation. Summer slips on its fall coat, not skipping a beat as bright greens of one season turn to golden orange and warm brown tones. Brightly colored flowers give way to autumn’s spicy hues inspiring awe with their equally gorgeous detail. We can see evidence of our Creator’s excellence through the botanical systems He designed to operate perfectly with the changing seasons. Join me in enjoying this new fall season. Take time to closely observe the detail in each leaf and flower while walking in the cool, crisp air sent to cool us from summer’s heat. We can get to know our Heavenly Father better by studying His exquisite workmanship in creation. Let’s declare His glory together.
Dear Lord, Thank you for your beautiful creation we have to enjoy. As I observe it, I want to declare your glory from the mountaintop. I see your mighty hands in all that surrounds me, from a simple flower’s leaf to the majestic hills where I call home. I will proclaim your great works forever. In Jesus’s Name. Amen.
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Connie is a freelance writer, author and blogger who hails from Tennessee. She has a soft spot for Appalachia and has been known to climb a mountainside to get a story. Connect with her on Face book @Connie Clyburn and on Instagram @wisdom from the doublewide or via her website: http://www.doublewidewisdom.com
Free Gift For You! Peace and Promise (Tap on Book to Download) All About the Table Autumn 2024-9
Sunflower Fields Forever!
Location: I-26 North Carolina Welcome Center-photo: lizbushong.com
Stormy Skies Provide Beautiful Contrast to the Sunny Blooms-God’s Perfection! All About the Table Autumn 2024-11
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Sunflower Splendor Gentle fall breezes beckons the family to a happy sunflower set table for supper. Simple sunflower salad plates set proudly on top of white dinner plates and wooden chargers, while cotton sunflower printed napkins are placed at each setting.
Sunny “Soraya” Sunflowers paired with green apples, mums and hydrangea makes a lovely cheerful setting for a centerpiece. Leafy collard greens line an oval base adding texture and interest for the fruit and floral centerpiece. The table is simply sweet; even dessert served as mini apple raisin pies with golden turmeric flavored butter pie crust mimics the sunflower scheme. Recipe for pie on page 14. Get your shine on and set a pretty fall table using sunflowers. Helping you Make a Statement, Make it Sassy, Make it Yours! ™
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Sunflower Apple Raisin Pie-Yield: 4 mini pies Pie Crust: Make 2 recipes for crust* 1-1/4 cups all purpose flour 2 teaspoons granulated sugar 1/2 teaspoon salt 1/2 cup chilled butter-shredded 3 tablespoons cold water 1/4 teaspoon white vinegar *Divide 1 recipe in half, tint one half with turmeric and divide remaining half dough into 2 parts.tint one with chocolate-and leave one plain. see instructions below. One recipe for pie crust base and top.
Apple Pie Filling 6 granny smith apples, peeled, diced 2 tablespoons cornstarch 8 tablespoons brown sugar 4 tablespoons granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg, ginger, cardamon 8 tablespoons butter 1/2 cup water 2 teaspoons lemon juice 1 teaspoon salt 1/2 cup golden raisins egg wash: 1 egg + 1 /2 teaspoon water
Instructions:
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Crust: In food processor, with steel blade, add flour, salt and chilled shredded butter. Pulse til pea size clusters form, add chilled water and vinegar. Pulse until dough becomes a ball inside the bowl of food processor. Flatten dough into round disc, wrap in plastic wrap, chill for 30 minutes. This is for pie shell and top for 4 mini 41/2" glass pie pans. Make 2nd pie crust recipe.
Crust continued: Divide dough in half, leave one half in food processor, add 1/2 teaspoon dried turmeric. Process to blend. Remove from processor flatten into small disc, wrap in plastic wrap, chill 30 minutes. With other half of dough, cut in half again, add 1/4 teaspoon dark baking cocoa to one half, knead on cocoa sprinkled counter top until blended. flatten into a small disc, wrap in plastic wrap, reserve remaining dough to add to crust for shell and chill all dough 30 minutes. Making Sunflower Design: Roll turmeric dough on counter (do not use flour on bench) roll between two sheets of parchment paper or plastic wrap to 1/8" thickness. Use a sunflower petal pattern, or use a mini Christmas light bulb cookie cutter, cut out 56 leaves. Roll out chocolate dough 1/8" thickness, cut out small rounds for 4 sunflower centers. Place all cut outs on parchment lined baking sheet. Line 4 -4-1/2" mini pie pans with 1/8" rolled pie crust, re roll dough for tops. Reserve tops. Chill pie crusts while you make the filling. Reroll scraps to 1/8" thickness, cut out 12 mini hearts, for sunflower leaves. chill, Chill all cut outs and crusts while you make pie filling: Use knife to create veins.See side panel cut outs. Apple Pie Filling: Peel, core, dice apples. Place in large bowl, add remaining ingredients except butter, toss to coat. In large skillet, add butter, and filling. Cook until apples are tender and mixture is thickened about 15 minutes. Cool 20 minutes. Fill pie crust with filling. Top with solid top crusts, flute edges. On top of crust, add 3 heart leaves, and two layers of sunflower petals-7 per layer forming a sunflower add chocolate center. Brush crust with egg wash. Bake 375° F. 15-20 minutes.
Place cut outs on parchment lined baking sheet, chill, then transfer to top of pie.
Add hearts on crust, then petals.
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Mom!
SUNSET SUPPER
On the Menu: Roasted Tomato Soup, Caprese Salad, Black Olive Roasted Garlic Rustic Bread, Mocha Mug Cakes
Roasted Tomato Soup Caprese Salad
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Roasted Garlic Black Olive Rustic Bread All About the Table Autumn 2024-18
SKILLET RUSTIC BREAD A spectactular no-knead and easy rustic bread baked in a cast iron skillet. Recipe is inspired by Bob’s Red Mill Artisan Bread Flour. Make the mixture in the evening, leave it to ferment overnight then 10 hours later. bake up a beautiful rustic round crispy loaf. Add Black Olives & Roasted Garlic if desired. Ingredients: 3 cups Bob’s Red Mill Artisan Bread Flour 2 teaspoons salt 1/2 teaspoon Active Dry Yeast 1 1/2 cups warm water 80-100 degrees 1/2 cup slice black olives & 1 roasted head of garlic Coarse sea salt- sprinkled on risen bread before baking Instructions: 1.Measure flour, salt and yeast in a large bowl, toss to mix. Add warm water. Stir mixture until it comes together. 2.Cover with plastic wrap, allow to rise at room temperature overnight or at least 10 hours. 3.Line 10" cast iron skillet with parchment paper round. Set aside. 4.Dough will look shaggy and very loose. Sprinkle bench with flour, use dough scrapper and fold dough over itself incorporating some of the bench flour. Dough should be soft but firm enough to form a round ball. 5. Once ball is formed, flatten top and add black olives & roasted garlic pieces. To roast garlic head, slice off top 1/3, drizzle with olive oil, wrap in foil, bake at 350 for 45-55 minutes. Cool before pressing garlic from casing. Reshape dough into a round tight ball. Place in skillet. Rise 30 minutes or until double in warm place. Preheat oven to 450° F. Place a pie plate with boiling water on bottom rack of oven to create steam. 6.Place skillet in oven. Bake 25-30 minutes. Remove from oven and cool before slicing. Yield: one 10" round loaf. All About the Table Autumn 2024-19
Roasted Tomato Soup
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Ingredients: 5 pounds Roma tomatoes, halved 1 large onion, peeled and sliced thin 3-large carrots, peeled, sliced 1/2” 2 garlic heads, peeled cut in half 1/4 cup olive oil 2 teaspoons salt 2 teaspoons black pepper, ground 2–32 oz. chicken broth 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1/4 teaspoon ground red pepper Garnish: Flat leaf parsley or celery sticks.
Instructions: 1. Preheat oven to 450 degrees. Line a roasting pan with Aluminum foil. Coat with cooking spray. 2.In large bowl, combine tomatoes, onion, carrots, garlic, olive oil, salt and pepper. 3.Pour vegetables into prepared pan and bake for one hour. At 30 minutes turn over tomatoes and continue to bake another 30 minutes. Remove from oven and cool 10 minutes. 4.Push garlic heads to release baked garlic. Discard peel. Place baked vegetables with juices in a large stock pot. Use a blender or immersion wand to blend vegetables to puree.
5.Add chicken broth, lemon juice,Worcestershire sauce, more salt and pepper if needed. Add red pepper or cayenne if desired. Whisk until smooth. 6.Bring to a simmer over medium heat. Cook 10 minutes. 7.Serve in small bowls, soup bowls, ramekins or shot glasses. Garnish with sour cream, dill or basil leaves. Yield: 8-10 servings
Layered Caprese Salad Slice medium tomatoe 1/4". Slice mozzarella cheese 1/4". Alternate tomatoes & cheese, basil leaves, small cherry tomatoes to create a pretty presentation on plate.
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Microwave Mocha Mug Dessert Easy recipe takes 80 seconds to make individual mocha cakes. Whether serving as a dessert for a dinner or you just need a chocolate break you will enjoy this sweet treat. Top with fresh whipped cream, and Valhrona Chocolate Pearls.
Ingredients: 3 tablespoons all purpose flour 3 tablespoons sugar 2 tablespoons unsweet cocoa 1 teaspoon instant coffee granules 1/4 teaspoon baking powder 1/4 teaspoon salt & vanilla 3 tablespoons milk 3 tablespoons chocolate chips
Instructions: 1.In microwave safe 10-12 ounce mug, add flour, sugar, cocoa, coffee, baking powder, salt, stir to combine. 2.Add vanilla to milk then add to dry ingredients. Stir to blend. 3.Add chocolate chips, stir. 4.Microwave on high for 80 seconds or until cake is done. let cool then top with whipped cream.
Yield: 1 serving
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Valhrona Chocolate Pearls as Garnish.
Olive Oil Bottles with Tapers for Sunset Ambiant Lighting Centerpiece: Ripe Assorted Tomatoes with Collard Green Leaves All About the Table Autumn 2024-23
fall flavors
From cut out cookies to flavored syrups for lattes your fall entertaining will be a breeze.
nd Almo late & o c o Ch Chia e l p Ma Spice ies Cook All About the Table Autumn 2024-24
Maple Chia & Leaf Cookies Ingredients: 1 cup butter, room temperature 4 oz pkg. cream cheese, softened 2 cups confectioner’s sugar 2-1/2 cups all purpose flour 1/2 cup cornstarch 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon ground cardamon 1/2 teaspoon salt 1-1/2 teaspoons maple extract 1 teaspoon vanilla extract Glaze:1 tablespoon maple extract 1-1/2 cups confectioner’s sugar 1/2 teaspoon milk or cream Garnish for maple cut leaves-glaze and 1/2 cup chopped toasted pecans.
4.Preheat oven to 350° F. 5.On floured surface, roll one disc to 1/4" thickness, cut cookies in maple leaf shape and other leaf shapes. Form veins with knife. 6.Place cookies on parchment lined baking sheet. Bake 10 minutes, do not over brown. 7.Remove cookies to cooling rack. Make glaze, mix all ingredients except pecans in small bowl. Spoon 1 teaspoon of glaze on cookies, sprinkle with chopped toasted pecans. 8.Store room temperature up to 4 days. Cookies can be frozen without glaze up to 30 days. Yield: 24-30 cookies
Instructions: 1.In bowl of stand mixer, beat butter, cheese and confectioner’s sugar on high speed until smooth and creamy. 2.In separate bowl, whisk together flour, cornstarch, spices and salt. Reduce speed to low add dry ingredients. Add vanilla and maple extract, beat to continue. ( no eggs in this recipe). 3.Divide dough in half, pat in flat disc, wrap in plastic wrap and chill 40 minutes.
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Toffee PecanBiscotti
Toffee Pecan Biscotti Ingredients: 2 cups toasted pecans, chopped 3 cups all purpose flour 1-1/2 teaspoons salt 2 teaspoons Baking Powder 8 tablespoons butter, melted
3/4 cup dark brown sugar 1/4 cup granulated sugar 2 large eggs 1/4 cup maple syrup 1 teaspoon maple extract 1 teaspoon vanilla extract 1-1/2 cups toffee bits Garnish: 1 cup semi sweet chocolate chips Extra toffee bits-optional
Instructions: 1.Preheat oven to 350°F. Line one large baking sheet with parchment paper. Set aside. 2.In large mixing bowl add flour, salt, baking powder, whisk to blend. Set aside. 3.In bowl of stand mixer fitted with paddle attachment, beat together melted butter, sugars, eggs, syrup, extracts to combine. 4.Add flour mix until barely combined. Add pecans ,toffee bits. Mix to combine.
5.Dampen hands with water and divide dough into two sections. Shape each into a 3" x 1" thick loaf. Place on parchment lined baking sheet, not touching each other. 6.Bake for 22-25 minutes. Remove from oven and allow to cool to touch. about 15 minutes. 7.Slice logs into 1/2" slices and lay them on their sides with in the baking sheet. Reduce oven temperature to 300°F. 8.Return to oven and second bake biscotti for 18-20 minutes. Flip sides to bake if not crispy another 5 minutes. Remove from oven when cool dip or drizzle biscotti with melted chocolate. 9.Make garnish: In microwave safe rectangular dish melt chips at 30 second intervals. Stir until smooth. Dip bottom of biscotti into melted chocolate to coat. Place on parchment paper to set. Or drizzle the top with melted chocolate and sprinkle with extra toffee bits. Delicious! Yield: 20 -24 1/2"slices
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Almond Cookies & Chocolate Coconut Drizzle
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Almond Cookies-Chocolate Drizzle Ingredients: 1 1/3 cups butter, room temperature 1/2 cup brown sugar, packed 1/4 cup granulated sugar 2 large eggs 2 teaspoons almond extract 3-3/4 cups all purpose flour 1-1/4 cups ground almonds, not flour 1-1/2 teaspoons baking powder 1 teaspoon salt Drizzle: Piping bag no tip 1 cup semi sweet chocolate chips Garnish: toasted coconut-optional
Instructions: 1.Preheat oven to 375°F.Line 2 baking sheets with parchment paper. 2. In bowl of stand mixer with paddle attachment, beat together butter and
both sugars until smooth and creamy. Add eggs, one at a time. Add almond extract beat until smooth. 3. In large bowl, whisk together dry ingredients, flour, baking powder and salt. Add to butter/sugar mixture. Beat batter to combine. Cover bowl with plastic wrap and chill for 30 minutes. 4.On lightly floured surface, roll dough to 1/4" thickness. Dip 2" x 2" square cookie cutter in flour and cut out cookies.
5.Place cookies on parchment lined baking sheet. Bake 8-10 minutes, do not over brown. 6.Remove cookies to cooling rack. Make chocolate drizzle. 7.In microwave safe bowl, add chips. Microwave at 25 second intervals until chips are soft. Stir until smooth and creamy. 8.Fill disposable piping bag with no tip with melted chocolate. With scissors clip small tip off end of bag. 9.Drizzle cookies with chocolate sprinkle with coconut. Allow drizzle to harden before storing.
Yield: 24 cookies
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Caramel Apple Cookies
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Caramel Apple Cookies Ingredients:
3-2/3 cup all purpose flour 4tablespoons apple pie spice mix* 2 teaspoons baking powder 1 teaspoon salt 3/4 cup butter, softened 1/2 cup light brown sugar 1-1/3 cups granulated sugar-divide 1/2 cup apple butter 2 large eggs 2 teaspoons vanilla 2 teaspoons caramel ice cream topping 30 unwrapped caramels 1/2 cup Apple Pie Mix * for rolling *Apple Pie Spice Mix-Yield: 1 cup
1 cup light or dark brown sugar 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground nutmeg 1 tablespoon grated orange zest 1/2 teaspoon ground cloves 1/2 teaspoon ground cardamon Instructions: 1.In medium bowl, whisk together flour,4 tablespoons apple pie spice mix, baking powder, salt. reserve. 2.In bowl of stand mixer with paddle attachment, cream butter,
1 cup sugar, 1/2 cup brown sugar, on medium speed until fluffy. Add apple butter, eggs, vanilla and caramel topping. Beat until well combined. 3.Reduce mixer speed too low, add reserved dry ingredients combining to blend.
4.COVER BOWL CHILL 2 HOURS. 5.In small bowl, add remaining 1/2 cup of Apple Pie Spice Mix with remaining 1/3 granulated sugar. Whisk to blend, set aside for rolling cookies. 6.Preheat oven to 350°F. Line two baking sheets with parchment paper set aside. 7. Using a 1-1/2" ice cream scoop, scoop dough- roll into a ball. Place on baking sheet. Push one caramel in center of dough. Pinch dough over caramel to seal. Repeat with all cookies. 8.Roll each cookie ball into the Apple Pie Spice Mix and sugar combo. Chill cookies 15 minutes before baking. 9. Bake cookies for 10-12 minutes. Remove from oven and allow to cool about 5 minutes. Cookies are best served slightly warm as caramel will ooze out of cookies. Yield: 20 cookies All About the Table Autumn 2024-31
Latte-da! Flavored Syrups
Pumpkin Spice
Gingerbread
Apple Cider Syrup
Make your own apple cider, gingerbread and pumpkin spice syrups perfect for lattes or drizzling over the top of pancakes. All About the Table Autumn 2024-32
Apple Cider Syrup-Yield: 2 cups Ingredients: 6 cups apple cider 3/4 cup maple syrup 1-1/2 cups light brown sugar 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/8 teaspoon ground cloves Instructions: 1.In saucepan combine cider with all ingredients. Bring mixture to a simmer over medium low heat for 20-40 minutes to reduce the cider to about 1/3. 2.Syrup will become thicker as it cools, Once cooled pour into sealed bottle and refrigerate up to two months.
Gingerbread Syrup-Yield: 2 cups Ingredients: 3 1/2 cups water 1/2 cup maple syrup 2 tablespoons unsulfured molasses 1-1/2 teaspoons ground ginger 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon salt 2 teaspoons vanilla extract
Instructions: Gingerbread Syrup 1.In medium saucepan, combine all ingredients. Bring mixture to a simmer over medium low heat for 20-40 minutes to reduce the liquid to about 1/3. 2.Syrup will become thicker as it cools. Once cooled pour into sealed bottle and refrigerate up to two months. Pumpkin Spice Syrup-Yield 2 cups Ingredients: 1-1/2 cups pure pumpkin puree 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 2/3 cup orange juice 1/2 cup dark brown sugar 1/2 cup maple syrup 2 teaspoons vanilla extract 1 teaspoon salt Instructions: 1.In skillet, heat puree to dry it out about 10 minutes, stir constantly. 2.Transfer to medium saucepan, add remaining ingredients. Bring mixture to simmer over medium low heat for 35 minutes to reduce liquid to 1/3. Cool then refrigerate in sealed bottle up to 2 months. All About the Table Autumn 2024-33
An Autumn
Gathering
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An
ather family and friends together for a festive tradition of Gcelebrating fall with a woodland style dinner party. Rustic but ambient sophistication makes this table a feast for the eyes to behold. The warmth of a crackling fire keeps everyone comfortable on those early fall chilly evenings; while soft pillows makes lingering at the table restful and snug. What a beautiful way to welcome Autumn. All About the Table Autumn 2024-35
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Create the look, Do something different for fall with blue, gold and white pumpkin dinnerware. Embellish napkin rings and charger with real bark. Make cloth napkins if you can’t find color you want.
Cover the table with a plaid tablecloth, if you can’t find one use flannel fabric to coordinate with dinnerware. Line the center of table with velvet pumpkins in color scheme and assorted sizes. Create a large wreath for your mantel or wall to compliment and carry the color scheme with same silk stems repeated down center of table nestled between pumpkins. Add soft down filled pillows and a throw in one solid color for comfortable seating and warmth for fall’s chilly evenings.
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BLACK BOTTOM
Pumpkin Pie Bars
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Black Bottom Pumpkin Pie Bars-Yield: 16-2" bars Ingredients: Crust: 1 cup all purpose flour 1/2 cup finely chopped pecans 1/4 cup brown sugar 1/3 cup butter,melted 1/2 teaspoon ground cinnamon Black Bottom Layer:Ganache 1/2 cup heavy whipping cream 1-1/2 cups semi sweet chocolate chips Pumpkin Cheesecake Filling: 2-8 oz pkg.cream cheese,softened 1 cup granulated sugar 1-15 ounce pumpkin puree 2 large eggs 1 large egg yolk 1 teaspoon vanilla 1/4 cup all purpose flour 2 teaspoons pumpkin pie spice 1 teaspoon salt Garnish: 3 tablespoons caramel topping 1 cup small whole toasted pecans Instructions: 1.Preheat oven to 350° F. Spray an 8" x 8" square baking dish with cooking spray. Line dish with parchment paper with edges extended for easy release of bars.
2.Spray parchment paper. Set aside. In small bowl, combine crust ingredients; press into parchment lined baking dish. Set aside. 3.In microwave safe bowl, heat heavy cream 30 seconds. Add chocolate chips. Stir til smooth.Pour over unbaked crust. Smooth top. Chill while you make the filling. 4.In medium mixing bowl add all ingredients for filling, beat on medium speed to combine. Pour filling over chilled ganache and crust. 5.Bake until set 55 minutes. Remove from oven and allow to cool. 6.Chill until firm. Right before serving, add whole pecans in decorative manner, drizzle with caramel topping. Serve dessert chilled or at room temperature. Store in refrigerator.
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Favors & Finishing Touches
Create small table top pumpkin topiary in a clay pot. Push a 24" dowel rod through pumpkins and floral foam in pot. Add greenery, squash or other pumpkins,bittersweet vine around base. Serve cheese and fruit board on foodsafe log slice
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Favors & Finishing Touches Fill a garden form with faux pumpkins and pinecones. To keep pumpkins from falling through use floral wire to wrap around legs forming a large X on the bottom of frame. Add trailing ivy, creeping jenny and fall flowers if desired.
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Recipe & Resource Index Snacks & Sips Apple Cider Syrup pg.33 Pumpkin Spice Syrup pg.33 Gingerbread Syrup pg. 33 Breads Skillet Rustic Bread pg. 19 Desserts Almond Cookies-Chocolate Drizzle pg.29 Black Bottom Pumpkin Pie Bars pg.41 Caramel Apple Cookies pg.31 Maple Chia Leaf Cookies pg.25 Mocha Mug Cake pg.22 Sunflower Apple Raisin Mini Pies pg.15 Toffee Pecan Biscotti pg.27 Main & Side Dishes Roasted Tomato Soup pg.20 Layered Caprese Salad pg.20
Resources Your Hearts Content-Made in the USA Velvet Pumpkins-Etsy-pg 36-37 Naturescapes Solitude Fabric by Northcott Devo-Table Talk Tablescape, Giraffe Napkin Fabric Jonesbourgh Quilt Shop, Jonesborough,TN pg.-6 Plaid Flannel Tablecloth Fabric, Paisley Fabric Napkins,Pumpkin Platter-Hobby Lobby pg.34 Blue Pumpkin Salad Plates-Hobby Lobby Weaverville, NC pg.34-37 Bark Napkin Rings-Hobby Lobby Johnson City, TN pg.34-37 Glass Bottles Syrups-Hobby Lobby JC,TN pg.32 Lodge Cast Iron Skillet-pg.19 Bob Mill’s Artisan Flour-pg 19 Pie Style Book-Helen Nugent-inspiration for Turmeric Sunflower Mini Pies-pg.14-15 Pumpkin Tower Topiary-ETSY-Rustic Garden DIY PROJECTS Bark Edge Chargers-pg.34-37 Bronze & Paisley Sewn Napkins-pg 34-37 Giraffe Napkins-pg.6 Table Top Pumpkin Topiary pg.42 Pumpkin Topiary Garden Frame pg.43 Credits Contributing Article- Connie Clyburn Table Talk Devotional Recipe Development, Food Styling, Photography, Table-scapes, Florals and Creative Content/Articles by Liz Bushong
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Get more Inspiration at Liz Bushong.com
All about theTable Serve it up Sassy!®
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Available on Issue & Lizbushong.com In every seasonal digital issue, you'll find: inspired settings all things about setting the table décor ideas, centerpieces, menus with recipes “how -to” section & “table talk” inspired devotional And much more to help you plan the perfect party!
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All About theTable Serve it up Sassy!®
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Photo and recipe credit: Liz Bushong
All About the Table Autumn 2024