It's a celebration mofos! My cousin decided NOT to go to Roosevelt in Chicago but she has enrolled at Earlham College in Indiana. So as she begins this next stage of her life we're celebrating by throwing a party. In the Mitten we call them open houses... Others call them graduation parties... But whatever the name it's a chance for family and friend worlds to collide as teens begin to learn how to be young adults and manage more than homework and trips to the mall.

My cousin has asked me to put together her open house and I've gladly taken it on. There's nothing I like more than party planning. It allows me to revile in all the things I like best: baking, craftiness, OCD tendencies, shopping at Home Goods/TJ Maxx, and so much more! So after looking through some theme ideas online I settled on "Take Flight." Think planes, airports, clouds, sky, trips, and soaring to new heights! It's gonna  be  pun-a-licious and craftastic! I remembered seeing destination wedding invites that looked like boarding passes previously somewhere. A quick internet search led me to Aylee Bit's website and I was able to use her nifty template to get started. I also found an awesome free cloud font to use to help bring the theme to life.

I want to buy those blue & red striped boarder envelopes to mail them in to continue with our theme. If not I'll fold some color card stock to look like a boarding pass envelope and use rubber cement to glue down the flap prior to mailing. Rubber cement... it sticks when you need it to while being an easy seal to break!

As for decor... We'll have a "route map," posted on foam core. Guest will be able to use push pins to mark their intended college and/or alma maters. I had a hard time deciding on colors so in the end I picked them all!



I'll get the wee ones (remember- Griot loves the kids) to make paper airplanes for a nice garland to string up around the room. I plan on making bunting that says "Take Flight" to use on the gift table using these awesome print outs from Allsorts. I'm also trying my darndest to organize a sweet surprise that would be so much fun and a dream come true for moi. But it's supposed to be a surprise and my cuz reads my blog so shhhh... until later.

Of course we can't forget the menu! My cousin requested the dessert be those cookie butter cupcakes I made before. I'm also gonna try my hand at decorative/royal icing again on some airplane shaped sugar cookies. For the savory side of things the "in flight menu" includes:

THINGS TO PUT ON GUEST TABLES

• mini pretzels (like on the plane)
• spice nuts (fancier than on the plane)
• chips & a trio of salsas  

BUFFET TABLE

• flank steak w/ cilantro mojo
• BBQ pulled chicken sliders
• salad kabobs
• orzo tuna pasta salad

For favors... I spotted these awesome not-quite-cake pops at Bakerella and thought they'd be fitting (get it? it's a pun).

                                        


And I think that's about it for now. As I move forward in the process I'll keep you posted.  As you can see I'm taking this very seriously. Not only because I lurve my fam but also I'm trying to make myself a professional. I'm working towards a small business and this is me beginning my brand/portfolio. Check out my new bizness cards!

I'm on a donut kick. I've been dreaming of donuts on a daily basis. What kinds of donuts can I make. What flavor pairings to use. On, and on, and on... As I wrote last time, I wanted to make my at home version of one of those awesome gourmet fancy pants expensive donuts made by the people at Do Rite in Chicago. Need a reminder? It was a buttermilk donut with lemon glaze and pistachios. I used the lemon donut recipe I found at Barbra Bakes. The Oprah magazine recipe I used last time wasn't as dense as I'd like. So I switched it up a bit.

While the donuts cooled on the rack I stirred up some glaze and prepped the pistachios.







Initial testers found these donuts to be not too sweet with a nice crumb. The donut was not too sweet thanks to the yogurt. The icing gave just enough sweetness. The pistachios added their own distinct flavor along with a crunch. We'll see how Momma Griot likes them tonight!

Last month... or I think it was last month's O Magazine had a recipe for baked strawberry donuts in it. Of course if the Mighty O recommended this treat I had to make it. So I pulled out my donut pan and got to work. I did tweak it a bit. The recipe included a strawberry glaze but I wanted something more decadent so I made a chocolate glaze.

The donut recipe itself was pretty simple.

2c flour
1c sugar
1tsp. baking soda
1tsp. kosher salt
1c veggie oil
3/4c buttermilk
1tsp. vanilla
2 eggs
1tsp. vinegar
1/2c strawberries, finely chopped

Preheat the over at 375, oil your donut pan with PAM/spray oil. In a large bowl combine dry ingredients and whisk together. In another bowl stir together wet ingredients. Add the dry ingredients to the wet, stirring slowly until just combined.

Fold in the strawberries and divide into your donut pan. Bake approx. 12 min. Makes 2 dozen donuts.






The recipe for the glaze was a little confectioner's sugar, cocoa powder, vanilla and milk whisked together. Once donuts are cool dip them into the glaze and set on a cooling rack to set.







Overall these donuts were delicious. I gave some to family and friends and got great reviews. The mighty O was right once again! The one thing that kinda bothered me is how light and fluffy they were. I know you're thinking, "But Neo Griot... isn't that a good thing?!" Not in my opinion. I like a nice moist dense donut. Like the kind you get at the county fair. So I'm going to try and play with the flour/baking soda ratio to get the weight I like. Also, next time I think I'll try a new flavor combo. Inspired by my recent trip to Do Rite in Chicago I might add some lemon zest to the donut batter, make a lemon glaze, and top with toasted pistachios!

I'm a HUGE fan of chocolate. I love chocolate just about any way I can get it. Proof in the pudding? I recently bought some chocolate scented soap! It's kinda gross b/c it turns my wash cloth muddy brown but it smells delicious! Why am I going on and on about chocolate? Because a friend of my brother's recently hired me to make her birthday cake. The only request was that it included chocolate somehow. So what's a kitschy baker to do? I made a devil's food cake with chocolate ganache. How do you make a chocolate cake even better? You add a bit of mayo to make sure it stays moist. I also got to use a new tip I read about slicing cake layers. So this kitchen session was fun all around!

Once I had my wet mix and dry mix in separate bowls it was time to put it all together. I alternatively added the dry ingredients and the buttermilk in 3 separate batches.




A few weeks ago I was reading through some of my favorite baking blogs so see if anything sparked my interest. While I didn't find a recipe I wanted to try out I did get a neat new trick for cutting layers into cakes. Embroidery hoops!  I have tried cutting layers both free hand AND with one of those special layering tools you can buy. This trick by far gave me the most level layers and it was super simple! You just buy a hoop about the size of the cake pan you're using, set the cake in the middle, align your serrated knife along the top edge of the hoop and saw away! Tah-dah! So incredibly easy!