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Homemade Glazed Doughnuts + Whiskey Butter

Ok, you can stop searching recipes for Glazed Doughnuts now, I saw you searching away last night after this amazing 30th Birthday post captured by Rachel Haven. We have here one incredibly delicious recipe shared from Catering By Design for some mouth watering doughnuts. Oh and by the way calories don’t matter when you spell them doughnuts vs. donuts.

Glazed Doughnuts

1 Tbl plut 1 tsp active dry yeast
1 cup whole milk heated to 110 F
2 cups bread flour
1 tsp vanilla extract
3 large egg yolks
2 Tbl superfine sugar
½ tsp salt
4 Tbl unsalted butter, softened at room temperature
Vegetable Oil for Frying

Yield: 12
1. In a medium bowl, combine 1 Tbl of the yeast with ¾ cup of warm milk and stir to dissolve the yeast. Add ¾ cup of flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.

2. In a bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tsp yeast with the remaining ¼ cup milk (the milk will be room temperature at this point). Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until its incorporated, about 30 seconds.

3. Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, ¼ cup at a time (turning the mixer off for each addition) and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can’t roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.

4. Once 30 minutes have passed, gently press down on the dough to remove any gas bubbles then chill, covered, for at least 1 hour and up to 12 hours.

5. When ready to roll out dough, line a baking sheet with a lightly floured towel. Lightly flour a work surface and roll out dough to a ½ inch thickness. Using doughnut or cookie cutters, cut out 30inch diameter rounds with 1 inch holes. Arrange the doughnuts on the baking sheet. Cover doughnuts loosely with plastic wrap and let them proof in a warm place until almost double in size, 30-40 minutes.

6. In a heavy-bottomed large pot, heat 2 inches of oil to 360 F. Carefully place doughnuts in the hot oil, flipping once, until golden brown. Transfer to wire rack and return oil to 360F between batches. Let doughnuts cool before glazing.

Doughnut Glaze

1 ½ cup confectioners sugar
3 Tbl whole milk
2 tsp vanilla extract

1.Place sugar in a medium bowl and slowly stir in the milk and vanilla, making a smooth pourable glaze.

2. Pour glaze over doughnuts and let set to dry.

Whiskey Butter

1 cup unsalted butter, softened
½ cup Whiskey

1. Fold whiskey into butter, mix well

2. For the sautéed donuts:

3. Add 2 Tbl of the whiskey butter to a saute pan, turn on medium high. When butter is melted add a few glazed donuts and saute until fully coated.

4. Transfer donut to a plate or bowl and serve with your favorite ice cream (Butter Pecan recommended)

Farm to Table 30th Birthday Party

Foodies take note. If you are going to throw a farm-to-table birthday bash, this is how to get top marks. A casual, yet unique setting, incredible food (and of course a doughnut bar), plus a few whimsical notes for fun all inspired by Sunday suppers. Ashley Nicole Events planned a fresh get together, including Catering By Design‘s incredible food, and loads of imagery captured by Rachel Havel.

When it came time to decide a theme for Tom and Nicole’s 30th birthday soiree, it was clear that a farm-to-table dinner party was the obvious choice. Both originally being from the Midwest, they wanted to pay tribute to what those beloved “fly over” states bring to the table (pun intended). While farming isn’t part of their immediate families’ livelihoods, rows of corn and beans and meadows full of cows were an everyday occurrence of their childhoods. They’ve been in Colorado for the last 4 years, and those memories of running through cornfields and trying their hand unsuccessfully at cow-tipping still play out (albeit differently) in their new home through hikes in the mountains and buying locally whenever they can.

It was also important to Tom and Nicole to create a sense of community and fellowship among our guests, who all came from such opposite parts of their lives. And, they wanted guests to feel welcome and comfortable right from the beginning. So, Gram Paper + Design created an invitation that was not only unique but also warmly invited guests to gather for a dinner party. While Rachel with Rachel Havel Photography documented the party for them, she also mingled with the guests, helping maintain a comfortable and intimate festivity.

The produce, whether enjoyed on a plate prepared by Catering by Design’s team or as the décor, became the focus of the entire event. Suspended carrots, tomatoes, onions, radishes and other fresh fruits and vegetables over the dinner tables added height to the perfectly rustic barn at Blanc Denver, a new and pleasantly unexpected venue in downtown Denver. Ashley Nicole Events’ team continued the fresh produce from the ceiling to the exposed king tables, accented with bunches of bright, whimsical flowers and greenery and persimmon branches provided by Newberry Brothers, antlers (a nod to Colorado’s wilderness) and candles. The king tables and tub chairs from By Design Event Décor contributed to the rustic atmosphere in the barn.

Upon entering through the sliding, metal barn doors for dinner, guests found their seats by locating their names on cheese-knives, wedged into blocks of sharp cheddar cheese from the local dairy in Tom’s hometown, Hastings, Minnesota. Each cutting board was hand-written by Ezer Photography with the menu that the guests were about to enjoy. The mismatched, cut-glass stemware, vintage flatware and plates supplied by Chairished Vintage Rentals complemented the overall décor perfectly, reminding Tom and Nicole of the place-settings their grandparents’ used for Sunday Suppers.

To quench guests’ thirsts, Peak Beverage treated everyone to classic cocktails from the prohibition era. Guests sipped Old fashions, French 75’s, Manhattans and Sidecars while lounging on furniture from the homes of the Ashley Nicole Events team. Guests commented on how the chairs looked familiar, and then slowly realized that some of the pieces were from Tom and Nicole’s living room. Bringing their “home” into this gorgeous venue unpredictably created a familiar and intimate environment for their guests, who have all spent time in their home in Denver.

The barely-there frosting on the exposed cake by Leaf and Crumb perfectly emulated the rustic surroundings of the venue and guests admired it as a work of art. And, the wood cow, pig and chicken décor from By Design Event Décor was a topic of conversation as it transitioned from a décor piece to a sautéing table for the warm maple, bourbon and brandy butter donuts.

Opposite from the delicious cake stood Tom and Nicole’s “market.” Perhaps the catalyst for the entire theme, it not only showcased the focal point of the celebration, but it was also the guest favors. Close family members came together to build the wall, and Lighting & Design by Scott illuminated it as the sun set towards the end of the party. As guests departed, they filled large paper bags with produce from Isabelle Farm in Lafayette, Colorado and Rocky Mountain Fresh in Longmont, Colorado.

Tom and Nicole were absolutely astonished by how impactful the market was among their guests. Undoubtedly, guests were thrilled to have their grocery list reduced, especially given that the next morning was the beginning of the workweek. The part that was so unexpected was the extended interaction it created during the rest of the week. Tom and Nicole received texts from guests who were using the berries in a smoothie; phone calls that they were roasting the corn for a salad and baking the kale for chips. People were reaching out for recipes for produce they’d never tried before. Even during the 4-course dinner, guests were exchanging phone numbers and emails to pass along recipes, inspired by some of the produce they were surrounded by.

A subtle emblem of Tom and Nicole’s childhood, the farm and its crop is easily identified as the theme of our party. But, the more personal and memorable conclusion is, perhaps, around fellowship. There’s no doubt of the strong tie between food and community, and they found it was touching to see how the produce at their party brought the people from all different corners our lives together

Photography: Rachel Havel | Floral Design: Newberry Brothers | Cake: Leaf & Crumb | Invitations: Becky Shriver, Gram Paper + Designs | Catering: Catering By Design | Lighting: Lighting And Design By Scott | Beverage Service: Peak Beverage | Event Space: Blanc | Furniture: Ashley Nicole Events | Market: Ashley Nicole Events | Menu Calligraphy: Ezer Calligraphy | Place-Settings, Rugs: Chairished Vintage Rentals | Planning & Styling: Ashley Nicole Events | Tables, Chairs, Animal Display: By Design Event Decor

DIY Organic Holiday Wreath

I love using fresh greenery on the front door, or even the mantle during the holiday season. A simple re-usable grapevine wreath plus some favorite seasonal flowers and you have yourself a wreath the neighbors will envy. Hoot and Holler is showing us how to create an organic holiday wreath that is modern and custom all rolled into one. Make sure you check out the whole gallery captured by Talk Studios.

From Hoot and Holler … Wreaths don’t have to be stuffy or overflowing with cheesy flowers. We’re all about the modern, organically shaped wreaths that have come to life in the past few years and we pulled together a simple, elegant DIY to show you how we do it at Hoot & Holler. Making your own holiday wreath is easier than you might think!

1 grapevine wreath (any size, ours was 12″)
Shears to cut your branches and blooms to size
24 gauge paddle wire
An assortment of greens (we used snowberries, rosemary, bay leaves, and eucalyptus)
An assortment of flowers (we used fuji mums, delphinium, button mums, and celosia)
*water tubes (optional)


step-1Start by weaving your greens into the grapevine base. For lightweight greens you won’t need anything extra to secure them but, for hardier stems, use your wire. We find it easiest to weave your wire through the back of the grapevine base then wrap it around the stems so it does its job without showing through.

step-2Add your smaller flowers in the same way you added your greens. Use heartier blooms that dry gracefully such as button mums, strawflower, thistle, and celosia! To achieve an asymmetrical look, place these blooms around half of your wreath.

step-3Finally, place your focal flowers (your large blooms like our fuji mums). Use these in odd numbers on your wreath and add visual interest by placing them in the “corners” of the wreath rather than directly in the center on the top and bottom or sides. To increase the life of your wreath fit a water tube to the stems of the focal flowers and secure them with wire as you did with your foliage.

To keep your wreath looking fresh for longer, simply mist it with a water sprayer every day! Your greens will last longer than your flowers so as the blooms wilt, pull them out and replace them with fresh ones!

Photographer: Talk Studios | Florist: Hoot & Holler