All about theTable Serve it up Sassy!®
MAGAZINE-Valentine Issue
You are my...
Everything!
Heart Warming & Inspiring Entertaining Ideas for Valentine’s Day
Contents
All About the Table Vol. 2 Issue 1 Special Feature Valentine-February 2024 Cover Image Photo/Style- Liz Bushong You Are My Everything Tablescape pg.20
Features: Heartfelt Chocuterie You Are My Everything Tablescape Hello Cupcakes Cuter than Cupid Cookies Mini Vanilla Heart Cakes Mini Baked Brownie Gelato Alaska IN EVERY ISSUE Editor's Note Favors & Finishing Touches Recipe Index & Resources
Table Talk -Devotional Contributors: Connie Clyburn-Come to the Table Visit www.lizbushong.com./shop or contact info@lizbushong.com Published Quarterly by ServeitupSassy.com® All Rights Reserved in all countries & territories. The cover and contents of All About the Table Magazine are fully protected by copyright and can not be reproduced in any manner without prior written permission.
A LIFESTYLE MAGAZINE FOR ENTERTAINING
EDITORS NOTE
You Are My... You are my... heart throb, sweet heart, soul mate, beloved, main squeeze, true love...well how about “You are my Everything?” That really says it all doesn’t it? Guess it depends on who you are thinking about when you mention those endearing words or love notes.
Liz Bushong, XO
Editor/Publisher
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Make this Valentine’s Day Cupid Approved with a pretty set table, fresh flowers, mini cakes and of course lots of chocolate. Not to worry I’ve got you covered with recipes, DIY, table-settings with centerpiece even an easy napkin fold. Make this Valentine’s Day Special and tell your loved ones , “You are My...dream come true!”
es!
This issue is all about Valentine’s Day and the sentiments that you can express through entertaining at home. Whether serving a delicious special dinner, or a simple cupcake, if you make it, bake it and serve it...it’s from the heart. Endearing heartfelt love.
ses and V a
ne leni
All About the Table Magazine-2024- Valentine Special Issue-4
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Table Talk by Connie Clyburn
Encourage One Another in Love
All About the Table Magazine-2024- Valentine Special Issue-6
Therefore encourage and comfort one another and build up one another, just as you are doing. 1 Thessalonians 5:11(Amp) I first started my writing career as a reporter for a small weekly newspaper in my home of East Tennessee. I loved everything about it, except for the competition I encountered with many of the other news outlets. It seemed cutthroat at times as the different news reporters vied to be the first to deliver the story. There I was, a newbie fresh out of college, in treacherous territory. There were many times I felt inadequate as a writer, especially when it came to reporting the hard news. I received occasional encouragement when I wrote a good story or got the prime photo we could use for the front page. After that stint, I moved to Kentucky to work for another weekly paper. Things seemed to turn around there. I began to feel more confident of my abilities and even won an award from the Kentucky Newspaper Association for best feature story. I attribute part of my growing confidence at that time to the encouragement I received from my coworkers. We became like a family, helping and uplifting each other as we worked together. Fast forward a few years, I decided to delve into the literary world. Traveling to my first Christian writers conference in North Carolina, I didn’t know what to expect. I felt a bit nervous. Would it be like my first venture into the reporting world with overwhelming competition? I would be meeting people who were professional writers, successful authors and many who’d been in the business a lot longer than I. I felt like a newbie navigating unknown and possibly hostile territory again. I encountered quite the opposite, however.
The acceptance I received from day one at that conference had me tearing up at every turn (I can be a human water works department all by myself at times)
Acceptance had me tearing up... Everyone I met offered encouragement and a hankie—from the conference director to the teachers, to other attendees who felt the same way. They were my people. I had found my tribe. That group of writers understood the importance of surrounding newbies and seasoned writers with love and acceptance. Everyone started out on the same level and knew just how encouragement and sharing experiences could help propel someone forward into their own dreams. We all understood that each of us had a unique story to share with the world. That experience further instilled in me the importance of offering encouragement to others and celebrating their victories. A good word can go a long way in helping those we encounter feel better about themselves. Even when my own plans aren’t going in the direction I want, I try to remember to stop and uplift others. Many times, it helps refresh my outlook about my own circumstances. This Valentine’s Day, I’m thinking of creative ways I can encourage others. It may be as simple as a heartfelt meme created to share on social media, or a hug offered in love. I also enjoy making special greeting cards containing notes written especially for the person receiving it. When we encourage others, it doesn’t have to be the ‘go big or go home’ kind. We can cheer each other on in simple ways. I believe God’s plan includes us uplifting each other in big and small ways. That has really hit home with me over the years. This earthly road has its share of bumps and potholes but walking it by showing love to those around us makes all the difference. We need each other. We were created to be family and to operate as such, like my newspaper coworkers and I did. We’re living our best lives when we spur each other forward. Let’s make Valentine’s Day extra special this year by offering hope bathed in love. All About the Table Magazine-2023- Valentine Special Issue-8
Trilogy of Creative Works by Connie
zine a g a M l a it New Dig 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 TAP ON BOOKS
Free Gift For You! Peace and Promise (Tap on Book to Download)
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d e p a h S t r e i ea r e H oc-cut Ch
Heart shaped solid dark chocolate base, assorted chocolate candies, dried fruit & strawberries dipped in chocolate, red roses, hearts & lips. All About the Table Magazine-2024- Valentine Special Issue-10
Supplies: Silicone 8" heart mold Candy Mold Silicone lip heart mold Edible red luster dust Ghirardelli dark melts Red candy melts Two fresh red roses Dried kiwi & papaya almonds, strawberries Your favorite candies All About the Table Magazine-2024- Valentine Special Issue-11
Mini Brownie Gelato Baked Alaska
All About the Table Magazine-2024- Valentine Special Issue-12
Equipment: 1-six cavity half dome silicone mold 2-1/2", baking sheet to fit mold for freezing stability Six 3" springform tart pans Piping tip # 32 , piping bags Kitchen or propane torch Ingredients: Brownie Mix +package ingredients 1 cup each Raspberry & Pistachio Gelato Swiss Meringue recipe Instructions: 1.Fill silicone 2-1/2“ round half dome mold with raspberry-pistachio gelato, packed in mold. Freeze solid 4-6 hours. 2.Bake brownies in 6-3“ springform tart pans. Fill center with ganache. Position gelato dome over brownie, freeze solid 8-24 hours. 3.Pipe Swiss Meringue right before serving with tip # 32. Toast with kitchen torch. Attach fresh raspberry as garnish. 4.Store in freezer until serving. Toast with torch right before serving. Yield: 6 mini 3“ tarts All About the Table Magazine-2024- Valentine Special Issue-13
Cuter than Cupid Cookies
ke it r a M it & ie o Bake Large Cook s
e ookie e On C t a r e e r y C le La rative Doub o c e d with cream r e t t bu
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A Cookie is never to pretty to eat! Martha Stewart
Out of all the desserts, cookies are the most fun to bake & decorate. Whether you are new to baking or a pro this recipe will fill your home with joy and bakery bliss. Simple Butter cut-out cookies with buttercream frosting decorated with basic techniques.
Baked-inLove with every bite! Liz Bushong
All About the Table Magazine-2024- Valentine Special Issue-15
You’re One
Smart Cookie Baking & Decorating!
Equipment: Rolling Pin 2"+Mini Heart Cutters Baking Sheets & Spatula Parchment Paper 5 Piping Tips #32, #18, #1M, #102,#74 5 piping bags-4 couplers Hot pink, soft pink, white food gel coloring Mixer hand or stand *Tip 1 M no coupler White Non Pareils Sprinkles
Recipes on page 18-19 All About the Table Magazine-2024- Valentine Special Issue-16
PIPING TIPS & BUTTERCREAM DESIGNS
#74
#32
#1M
#102
#18
Start with 1 M hot pink swirls, fill in with pink #32- #18 small stars and end with #102 Ruffle or # 74 in white buttercream.
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Butter Sugar Cookies
Ingredients: 3 cups all purpose flour 1-1/2 teaspoons baking powder-tested Rumford 1/2 teaspoon salt 1 egg 1 cups butter (2 sticks) Land o Lakes salted 1 teaspoons vanilla 1 cups granulated sugar Instructions: 1.Set aside two baking sheets/cookie sheets. 2.With a stand mixer cream sugar and butter until fluffy, about 5 minutes. Add egg and flavoring. 3.Mix dry ingredients in separate bowl and add to butter mixture 4.Divide dough in half and place between two sheets of parchment paper to roll into desired thickness, 1/8 to 1/2″. Repeat with the rest of the dough. 5.Put the rolled dough including the parchment paper on a baking sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with no wait and no added flour! Repeat the process with scraps after cutting out cookies. Cut assorted heart shapes, 2-1/2", 2", 1" and mini. 6.Bake at 375 degrees for 8-10 minutes. Let cool on cooling rack. Yield: 4 dozen 2" or depending on sizes you cut cookies
Cookies are tastefully sweet
Buttercream Frosting
Ingredients: Yield: 2-1/2 cups 1 cup butter, room temperature 4 cups confectioners sugar, sifted 2 teaspoon creme bouquet or vanilla 1/2 teaspoon salt if needed Food gel coloring-electric or hot pink, soft pink & white 1 teaspoon raspberry jam- optional for soft pink Instructions: 1.In stand mixer fitted with paddle attachment cream butter until light in color and blended about 3-5 minutes. 2. Add flavoring, salt and 2 cups confectioner‘s sugar, beat on medium speed to blend, add remaining confectioner‘s sugar, whip on high until fluffy and smooth. 3. Divide frosting evenly and place in three bowls. Add hot pink or electric pink to one, soft pink to second bowl, and white to third. Add raspberry jam to flavor soft pink if desired. 4. Fit 4 disposable piping bags with coupler and tips #74, 32, 102, & 18. Cut one disposable bag end off and fit #1M without a coupler. 102 ruffle, 18 small star, 32 medium star, 1M large swirl, 74 small swirl. 5. Divide the soft pink frosting in two bags, white frosting in 2 bags and electric pink/hot pink in 1 M piping bag. Now you are ready to decorate your cookies with 1 M swirls first, then fill in with smaller swirls & stars. Sprinkle with white non pareils. Have fun decorating!
and Playfully Unique
You are my...
Everything!
the n O er! Cov Napkin Fold DIY Page 32
“You are my first, my last, my everything,”...
The perfect sentiment for your beloved Valentine. Celebrate love with a beautiful tablesetting brimming with heartthemed decor and divine dessert.
All About the Table Magazine-2024- Valentine Special Issue-21
Roses are Red...Violets are Blue...
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Nothing is better than dinner with you!
Get the Look: Mix rich red & blush pink in stemware, tapers, chargers, magenta roses-hydrangea floral centerpiece..Accent: hints of lavender-purple. All About the Table Magazine-2024- Valentine Special Issue-23
You are my...
Baby Cakes!
Moist vanilla heart shaped mini cakes with raspberry jam, whipped cream, candies, icing roses, and Valentine sprinkles. All About the Table Magazine-2024- Valentine Special Issue-24
Mini Valentine Cakes
Ingredients: For Vanilla Cake 1 cup butter, room temperature 1/2 cup vegetable oil 2 cups granulated sugar 3 egg whites, room temperature 1/2 cup sour cream 2 teaspoons creme bouquet or clear vanilla 1/2 teaspoon salt 3 cups cake flour 1/4 teaspoon baking soda 2-1/2 teaspoons baking powder 1-1/2 cups whole milk
Filling: 3/4 cup raspberry jam Whipped Cream Recipe 1-1/2 cups heavy whipping cream-chilled 1/4 cup confectioner’s sugar 1/2 teaspoon creme bouquet Cake Garnish: Red icing roses-Decorative Wilton or buttercream piped mini roses Candy red hearts & Valentine Sprinkles. Yield: 6-4" layered mini cakes
Instructions: 1.Preheat oven to 350 F. Position rack to middle of oven. Coat 17" x 12"sheet pan with cooking spray, line with parchment paper. Set aside. 2.Cream together butter, oil and sugar with electric mixer for 3 minutes til creamy. 3.Add egg whites, sour cream, extract. Beat well. 4.Sift together in separate bowl, cake flour, baking soda, baking powder, salt. Gradually add half flour with half whole milk. Mix to blend, end with flour and milk. 5.Pour batter into prepared sheet pan, leveling batter with offset spatula. 6.Bake cake 20-25 minutes or until lightly golden. Allow to cool. Cut out heart shapes with heart cookie cutter. I used a 4" cutter as my plate was 6". 7.Freeze cake hearts until solid. Whip Cream in a chilled medium bowl on high speed add confectioners sugar, extract. Whip until firm peaks form. Fill piping bag with 1/2" round tip. 8.Place one cake on serving plate,spread with raspberry jam, pipe with whipped cream, add remaining cake, repeat piping, garnish with frosting roses, candy hearts, & sprinkles. Can freeze cakes w/o garnish.
All About the Table Magazine-2024- Valentine Special Issue-25
Vanilla Nutella
Decadent Chocolate
Hello Cute Cupcakes
Ooh la la Tiramisu
Classic Red Velvet
Mocha-Licious
Raspberry Chocolate
SwoonWorthy Recipes
Sweet Strawberry
Vanilla Coconut
Classic Red Velvet Cupcakes Ingredients: 4 tablespoons butter,room temperature 1/2 cup vegetable oil 3/4 cup granulated sugar 2 eggs, room temperature 2-1/2 tablespoons baking cocoa 2 tablespoons red food gel coloring 1 teaspoon vanilla 1/2 cup buttermilk 1 teaspoon salt 1-1/3 cup all purpose flour 1/4 cup cornstarch 1/2 teaspoon baking soda 3/4 teaspoon distlled white vinegar Cream Cheese Frosting: 1/2 cup butter, room temperature 2 cups confectioner’ s sugar, sifted 1 teaspoon vanilla 1/2 teaspoon salt 1-8 ounce package cream cheese, chilled Valentine sprinkles, candy heart Instructions: 1.Preheat oven to 350 F. Line standard muffin pan with cupcake liners. Set aside. 2.In bowl of stand mixer with paddle attachment, cream butter, oil and sugar until light and fluffy about 3 minutes on medium high speed. Add eggs, mix to blend.
3.Add baking cocoa, red food gel and vanilla. Mix on low speed to combine. 4.Sift together in separate bowl, flour, cornstarch, salt, baking soda. Add half of the flour with half of buttermilk, mix to blend.Add vinegar and remaining flour, ending with buttermilk. Only mix until combined. 5.Using scoop, scoop batter into cupcake liners 3/4 full. 6.Bake cupcakes for 17-20 minutes at 350 degrees. Cool before frosting. Frosting Cupcakes: 1.In medium mixing bowl, cream together all ingredients for cream cheese frosting until smooth and creamy. 2. Fit tip 1 M or 2 D in piping bag, fill with cream cheese frosting. Pipe large swirls on top of cupcakes. Srpinkle with Valentine Sprinkles and heart candy if desired. Yield: 12 cupcakes
Cupcake Liner is white,baked red cake makes the two tone look.
All About the Table Magazine-2024- Valentine Special Issue-28
Decadent Chocolate Cupcakes
Ingredients: 10 tablespoons dark chocolate chips-divide 1/2 cup baking cocoa, unsweetened 1 cup hot water or brewed coffee 1 cup granulated sugar 1/2 cup vegetable oil 2 eggs, room temperature 2 teaspoons vanilla 3/4 cup all purpose flour 1 teaspoon salt 1/2 teaspoon baking soda Chocolate Cream Cheese Frosting: 2-8 ounce packages cream cheese 4 tablespoons baking cocoa, unsweet 1-1/2 cups confectioner’s sugar, sifted 2/3 cup heavy cream 1 teaspoon vanilla Garnish: Valrhona baking pearls Instructions: 1.Preheat oven to 350 F. Line standard muffin pan with black cupcake liners. Set aside. 2. In heat safe bowl add hot water, 3 tablespoons chocolate chips, and cocoa. Stir to melt. 3.Add sugar, oil and eggs.whisk until smooth. Add vanilla. 4.In smaller bowl, sift together flour, salt and baking soda. Add to batter whisk flour to blend. Pour batter into cupcake liners filling 3/4 full.
Drop reserved 7 tablespoons chocolate chips over 12 cupcakes. Cover chips within the batter. 5. Bake cupcakes at 350 for 17 minutes.. 6.Allow to cool before frosting. Frosting Cupcakes: 1.In mixing bowl, add cream cheese, baking cocoa, confectioner’s sugar, heavy cream and vanilla. Whip on medium high speed until smooth and creamy. 2. Place in refrigerator 5 minutes to firm up. Rewhip to smooth. 3. Fit piping bag with tip 1 M, add frosting to piping bag. 4. Pipe frosting starting on top center of cupcake in concentric circle forming a rose design. Frosting will be slightly crowned in center but overall low height. 5.Sprinkle frosted cupcakes with chocolate pearls or jimmies. Yield: 12 cupcakes
Cupcake liner is black which makes dark chocolate uniform
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Raspberry Chocolate Cupcakes Ingredients: 3 tablespoons dark chocolate chips-divided 1/2 cup dark baking cocoa, unsweetened 1 cup hot water or brewed coffee 1 cup granulated sugar 1/2 cup vegetable oil 2 eggs, room temperature 2 teaspoons vanilla 3/4 cup all purpose flour 1 teaspoon salt 1/2 teaspoon baking soda Garnish: 12 fresh raspberries, chocolate heart* Raspberry Buttercream Frosting: 1 cup butter, room temperature 1/4 cup raspberry jam, melted 2-1/2 cups confectioner’s sugar, sifted 1/2 teaspoon vanilla 2-4 drops red food gel-optional Instructions: 1.Preheat oven to 350 F. Line standard muffin pan with black cupcake liners. Set aside. 2. In heat safe bowl add hot water, 3 tablespoons chocolate chips, and cocoa. Stir to melt. 3.Add sugar, oil and eggs.whisk until smooth. Add vanilla. 4.In smaller bowl, sift together flour, salt and baking soda. Add to batter whisk flour to blend. Pour batter into cupcake liners filling 3/4 full.
5. Bake cupcakes at 350 for 17 minutes. 6.Remove from oven and allow to cool before frosting. Raspberry Buttercream Frosting: 1.In medium mixing bowl, add butter, melted jam, confectioner’s sugar, vanilla. Whip on medium high speed until smooth and creamy. Add food gel drops al little at a time to get right raspberry color. Frosting should be firm enough to pipe in swirls or rounds but not too firm as not to be able to pipe. 2. Fit piping bag with large round piping tip 1 A. Fill bag with raspberry buttercream. 3. Beginning around outer edge of cupcake, pipe concentric circle stacking frosting to the crown center of cupcake. 4. Add a fresh raspberry to each point of cupcake. Add chocolate heart* if desired. 5. Brush raspberry with a tiny bit of melted raspberry jam. This will give the berry a pretty shine and flavor in case berries are not as sweet as they should be. *Chocolate Heart: Melt 1/2 cup Ghirardelli dark chocolate melts in microwave safe bowl at 30 seconds until melted. Place in piping bag with small clipped end, pipe heart shapes on parchment paper. Let dry. Remove hearts and insert onto cupcake frosting. Yield: 12 cupcakes
All About the Table Magazine-2024- Valentine Special Issue-30
Vanilla Coconut Cupcakes
Ingredients: 2/3 cup butter, melted 3 large egg whites, room temperature 3 teaspoons vanilla 1 teaspoon cream bouquet-optional 1/2 cup sour cream 1/2 cup whole milk 2-3 drops bright white food gel 1 3/4 cup all purpose flour 1 cup + 2 tablespoons granulated sugar 1/2 teaspoon baking soda 1-1/2 teaspoons baking powder 1/2 teaspoon salt Coconut Baked-In Filling: 8 ounce package cream cheese 1/3 cup granulated sugar 1 egg white 1/2 cup sweetened shredded coconut 1/2 teaspoon coconut extract Swiss Meringue Buttercream: 4 large egg whites, room temperature 1 cup granulated sugar 1/2 teaspoon cream of tarter 1 teaspoon clear vanilla extract Garnish: 1 cup coconut flakes, unsweet Instructions: 1.Preheat oven to 350°F. Line 2 baking pans with 15 white cupcake liners. 2.In medium mixing bowl add cream
cheese, sugar, egg white, coconut extract and coconut. Stir together until thick and smooth. Set aside . Mix Cupcake Batter. 3.In medium mixing bowl, add dry ingredients, whisk together to blend. Set aside. 4.Melt butter in microwave for 30 seconds until melted. Cool slightly, add sour cream, whisk, add egg whites, whisk, add vanilla, whole milk and 2-3 drops white food gel. Whisk together. 5.Add dry ingredients to wet ingredient batter. Using a spatula gently combine flour to batter. 6. Scoop batter into liners filling 1/2 full, add teaspoon of coconut filling to center of filling, cover with another teaspoon of cupcake batter with total 3/4 cupcake batter in each liner. 7.Bake in 350°F oven for 17 minutes. Cool. Swiss Meringue Frosting Place egg whites, sugar, cream of tarter in a heatproof bowl that will fit over a large saucepan filled with 2 inches of boiling water. Whisk constantly until sugar is dissolved and mixture reaches 160°F using an instant read thermometer. Remove from heat place in stand mixer fitted with whisk attachment. Whip on high speed until stiff peaks form and meringue is shiny. 8.Fill piping bag fitted with large 1/2 " round tip with meringue. Pipe cupcakes in swirls . Garnish with coconut flakes.
Yield: 15 cupcakes
All About the Table Magazine-2024- Valentine Special Issue-31
Favors & Finishing Touches
Fold left side over right side forming envelope
How to Fold Heart Shaped Napkin * Fold left and right side toward center of napkin
Fold square napkin into triangle- fold at bottom Roll napkin from bottom to within 1" of side rolls
Fold right side slightly past center of napkin
Fold the right and left corners of napkin over the roll pulling tip underneath forming a heart napkin
All About the Table Magazine-2024- Valentine Special Issue-32
*inspired by Simple Life
Favors & Finishing Touches
Ribbon Napkin Ring & Centerpiece Vase Got an old brass container for a table centerpiece, but the texture or color is wrong? Try this idea... cover the container with fancy ribbon. With the remaining pieces of ribbon create napkin ring holders to compliment the centerpiece vase. Both are very easy to make; all you need is the ribbon, a glue gun, glue sticks, sharp scissors and toilet paper tubes. Vase: Cut ribbon the circumference of the vase. Hot glue into place concealing raw edges of ribbon. Napkin rings: Cut tubes 1/2" smaller than width of ribbon. Wrap tube with ribbon hot glue in place, conceal raw edges. For best results use woven box pleated grosgrain ribbon. All About the Table Magazine-2024- Valentine Special Issue-33
Recipe & Resource Index Resources
Desserts Heart Shaped Choc-Cuterie
pg.10
Brownie Gelato Baked Alaska
pg.12
Butter Sugar Cookies
pg. 16-19
Mini Valentine Heart Cakes
pg.24-25
Vanilla Nutella Cupcakes*
pg. 26
Decadent Chocolate Cupcake
pg.26-29
Tiramisu Cupcakes*
pg.26
Classic Red Velvet Cupcakes
pg. 26-28
Mocha-Licious Cupcakes*
pg.27
Sweet Strawberry Cupcakes*
pg.27
Raspberry Chocolate Cupcakes pg.27-30 Vanilla Coconut Cupcakes
pg. 27-31
Heart Dinnerware- Amazon Pink & Gold Chargers-Hobby Lobby Red Stemware-Hobby Lobby Blush Stemware-Amazon/Home Goods White Dinner Napkins-Pier 1/Home Goods Pink Velvet Hearts-Etsy Gold Flatware-Sophistiplate.com Flowers-Grocery Floral Dept. Silicone heart, dome, lips mold- Amazon Propane Torch-Home Depot Piping tips and bags-Hobby Lobby Inspired by: Pie Style-Helen Nugent-Baked Alaska Barry White- Lyrics You are my Everything Pizzazzeria.com- Mini Valentine Cakes Simple Life-Heart napkin fold
Recipes linked @ www.lizbushong.com Credits: Photos: Liz Bushong Contributing Article- Connie Clyburn Table Talk Devotional Recipe Development, Food Styling, Photography, Table-scapes, Florals and Creative Content/Comments by Liz Bushong, unless noted otherwise.
Get more Inspiration at Liz Bushong.com All About the Table Magazine-2024- Valentine Special Issue-34
All about theTable Serve it up Sassy!®
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