TEN years, you guys. That’s like, 120 in blog years. Ten years, 1,165 posts, 69,226 comments, 2 cookbooks, 4 different kitchens and more than a few dozen donuts later… here we are, sipping champagne and putting donuts on walls.
Part of me can’t believe it’s been that long, and yet I also feel like this blog has been a part of my life forever.
This is more than just a blog to me. It’s a space I’ve come to think of as an extension of my kitchen. It’s my hobby and my passion, a way to communicate and connect with other food lovers around the world. I’ve met some remarkable people and made some amazing friends over the years, both online and off, and for that I couldn’t be more grateful.
I really do love you more than donuts. Yes, you! That message isn’t just for looks, it speaks the truth. And if you know me (and how much I really do love donuts) you’ll know that is no small sentiment. xoxo
It feels like only yesterday we were celebrating 5 years, which at the time seemed momentous (and oh so very green). But now? Well, 5 years is peanuts compared to this. I think you’ll agree that ten years is more than just a birthday. It’s a milestone. A milestone that deserved the proper festivities.
Brunch party, anyone?
As much as I would’ve loved to have each and every one of you there to celebrate with me, I dare say my living room isn’t nearly big enough. But you’re the reason I’m here celebrating to begin with, so have no doubt that you were on my mind throughout the whole thing. I did take a slew of pictures to share, a virtual brunch party if you will. So grab a glass of bubbly and let’s celebrate!
As you can see, we went all out for this brunch, planning and plotting and designing and dreaming with the ultimate goal to create an over-the-top brunch extravaganza, complete with mimosa bar, donut wall, french toast shooters, a 2-tier layer cake, and copious amounts of booze and bacon.
I had an amazing partner in the form of Kendall Simmons (yep, the same talented lady who guided our gorgeous kitchen renovation). The reason this spread looks as fabulous as it does is because of her. I handled the food and the guest list and the donuts, and she pulled it all together in the magic way that she does, creating a wonderland of citrus, sprinkles, and gold.
Not to mention the prettiest flowers ever. And who would’ve ever thought to include citrus in a floral arrangement? Oh yeah, Kendall thought.
The make-your-own mimosa bar was a hit, with 3 different flavors of juice, including pineapple, tangerine, and hibiscus mango (basically mango juice mixed with a steeped hibiscus tea… you probably won’t be surprised this one was the most popular), along with an assortment of fruity garnishes and plenty of champagne and prosecco to go around.
Because brunch without booze is just a boring breakfast.
Cheers to that!
Phillip/Southern Fatty made these amazing macarons, color-matched to my blog and airbrushed with my actual ampersand logo (!!). I know, he’s seriously awesome. The filling is blueberry, and I may or may not have eaten eight of them (a lady never tells). Y’all should go pester him and maybe he’ll post the recipe. (Also thanks to Phillip for sharing the two photos of me in this post! A rare sight, since I’m usually the only one behind the camera.)
(Is that really what my hair looks like from the back?)
I’m awfully proud of this cake, y’all. This was my FIRST EVER tiered layer cake. I was convinced that it was going to sink or collapse or whatever dastardly thing cakes do when they flop (I’ve seen the TV shows), but it turned out better than I could’ve ever imagined. I frosted it in aqua buttercream, and Kendall decorated it with some fresh flowers leftover from the floral arrangements, which I think is the perfect elegant (and economical!) way to dress up a cake.
What’s inside, you ask? Well, being that is a brunch party I figured I needed an appropriately themed cake… so I went with a cinnamon swirl cake with vanilla buttercream. Basically a cinnamon roll in layer cake form.
Don’t worry, I’ll be sharing the recipe for the cake itself shortly. Same for the recipes for the mini quiches and French toast shooters… stay tuned!
The centerpiece, however, was not the cake or the balloons or the flowers or the booze, but the donut wall. All 8 feet and 3 dozen donuts of it. Inspired by Pinterest (donut walls area apparently a thing now a weddings) I commandeered the idea and made it my own.
Taylor built the wall, which is just a 2-by-8-foot piece of painted white plywood with 3/8-inch holes fitted with dowels. We were originally going to get pegboard but then found this plywood, which conveniently had a bunch of x’s marked on the back (for what reason, I’m not quite sure). Regardless, those x’s were perfectly spaced for donuts. No measuring required. The whole board is then propped on our back bar and secured with some velcro command strips.
And before you ask, I didn’t make my own donuts (I’m not that crazy). Instead, I bought 4 dozen grocery store donuts and then glazed them myself with custom colors and fab sprinkles.
When the party prep is nearly as pretty as the party itself…
As is the aftermath. (And, well, let’s just say the post-party nap was downright divine).
It’s been a wonderful 10 years. Truly, I couldn’t be more grateful, I say that from the bottom of my heart.
Now, go eat a donut for me, will you?