How to Make a DIY Doughnut Wall

A few months ago, I shot a super fun DIY Doughnut Wall video for TODAY Food. If you've never seen a doughnut wall before, just know that they're kind of amazing. It's basically a party feature that doubles as both decoration and dessert. It's super easy to make, and you can get most of the supplies at a hardware store like Home Depot.

Watch the video, then scroll down for a few tips!

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DIY Hanging Sunflower Pendants (Sunflower Kissing Balls)

These colorful hanging flower balls (also known as "kissing balls") are a simple and fun decoration to hang over a buffet at a party, during a Fall-themed wedding, or to just hang on a doorway or front porch as seasonal decor.

I shared a sunflower version of this idea on the TODAY Show this morning, since we were celebrating the (unofficial) start of Fall, but feel free to swap different flowers depending on the time of year.

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A Rustic Winter Baby Shower

Last month, I hosted a winter baby shower for one of my favorite people in the whole world--my best friend Mónica. Would you like to see pictures?

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"Pig in a Blanket" Party Favors

This past weekend, I brought some of my friends and family together for a big family style dinner to celebrate my 33rd birthday. The menu? A lavish whole pig feast at DBGB, a restaurant here in NYC, that included appetizers, sides, a whole roast stuffed suckling pig, and a giant baked Alaska for dessert.

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How to Host a Tiki Party

There are only a few things I love more than a theme party. Especially when it gives me an excuse to dress up in something festive. This year, I got my friends to dig out their prettiest tropical sundresses and Hawaiian shirts for some Polynesian-themed revelry at my Retro Tiki Party.

Scroll down below to see how I pulled it together, and get some inspiration for your next celebration!

The Drinks

The idea to throw this party came about while brainstorming themes for my ongoing "Summer of Punch" recipe collaboration with Smirnoff this year. I've always wanted to throw a retro tiki-style party, and since tiki parties are all about the fun tropical punch drinks, it was a perfect match!

I started out by researching classic tiki cocktails. Typically made with spirits like rum, I mixed things up a bit and created vodka versions that highlighted some of my favorite Smirnoff flavors.

My party bar featured three updated tiki cocktail punches. The overall favorite was definitely the Blue Raspberry Island Punch, made with Smirnoff Raspberry, cream of coconut, pineapple juice, blue curacao, and soda.

I also made a Peach and Passion Fruit Mai Tai using Smirnoff Peach and a Vodka Pina Colada Punch using classic Smirnoff No. 21.

I served the punches in a mix of punch bowls and beverage dispensers with cups, ice, cocktail umbrellas, and garnishes on the side for DIY serving. It's such a relaxed and low-key way to host a party because it allows guests to help themselves while I can focus on food and greeting guests.

Setting up the Tiki Bar

It's always smart to separate your food and drinks as it allows for more flow in your party space. This is especially important if, like me, you're entertaining in an apartment or other small space.

I set my bar in my office, which is just off the main party room.

I started off with a plain surface (in this case, my cleared-off desk!) and covered it with some neutral colored scarves to add texture and color.

I used stacks of books and blocks to add a variety of height to the bar, and added interesting touches like a cute hula girl bottle opener and a vintage style metal Tiki bar sign I found at a discount store.

Set up your punch bowls and other bar accessories ahead of time, then fill them with the beverages at the very last minute. This will save you time, and help keep the drinks cool before guests arrive.

Tiki mugs are a must for any tiki party. You can find real vintage ones at thrift stores or online shops. You can also find sets of inexpensive modern reproductions at party stores. I paid about $3 to $5 each for my mugs.

TIP: Don't feel like you need to buy one for every guest--even just a few to use as decoration (or to hold things like straws, cutlery, or cocktail stirrers) is enough to give it that classic tiki party feel!


The Food

Have fun with the food, but definitely keep it simple. I decided to add a modern twist by making my party a "Tiki Taco Party."

This allowed me to have a mix of fun, but easy dishes that satisfied all my guests. I broke the menu up into Polynesian or pu-pu platter style appetizers and snacks, with a DIY taco bar for the main course.

I created a fun (but easy! I promise!) Pineapple Chutney Cheese Ball that I shaped like a pineapple and decorated with pecans and the real crown from an actual pineapple. Served with plantain chips and rice crackers, it was a popular appetizer that also added to that retro, kitschy atmosphere.

A couple hot appetizers that can be prepped in advance and finished just before serving are always a hit. I went with simple Chinese-Style Pork Spare-Ribs and Spicy Bacon-Wrapped Pineapple Bites, which are a riff on a retro rumaki appetizer.

For the DIY Taco Bar, I offered a choice of roasted and pulled pork, ancho-pomegranate brisket, and a simple black bean and corn salad, as well as blue and yellow corn tortillas.

The meat was easy to prepare a few days in advance in my slow cooker and then reheated just before serving. Anytime you can do stuff in advance for a party, do it! You will be so thankful you did!

For the DIY taco bar toppings I set out bowls of my homemade restaurant-style salsa and homemade pineapple salsa (served in a pineapple bowl!).

I also added some simple toppings like salted red cabbage slaw, cumin-spiced sour cream, cilantro, chopped red onions, guacamole, and cotija cheese.

With a big meal like this, you don't really need a big dessert, but a little something sweet to end the night is always a good idea!

I made these easy Guava Coconut Crumb Bars and set out some additional fresh cut pineapple and watermelon for snacking.

Decorations

Don't feel like you have to spend a lot of money buying fancy decorations! I always recommend looking around your house for objects you already own to create the perfect party scene or tablescape.

Bamboo placemats or table runners, colorful tablecloths or floral napkins can all be pulled into service for this theme.

Another tip?

Just about any souvenir you've ever bought on an island, or beach vacation could work for this party theme. Think about things like large conch shells, sand dollars, stoneware, wooden bowls or serving pieces, or colorful scarves.

If you've ever stayed in a tropical resort or hotel, you might have noticed that it always smells amazing from the minute you step inside.

I like to mimic that with a sweet-smelling coconut or hibiscus candle burning in the bathroom or entryway. Such a subtle touch, but I promise you it really makes an impact.


Add Color with Tropical Fruit and Flowers

My absolute favorite decorative touch is natural tropical fruits. Pineapples, coconuts, bananas, and other tropical fruits make amazing natural and affordable decorations.

I bought a few of each and scattered them around the room.

(The pineapples smell amazing, too, and add to that wonderful island feel.)

The best part? You can chop them up for an amazing fruit salad (or more cocktails!) the next day.

Leis and flower necklaces for your guests are a must for any tiki or Polynesian-themed party, and they're incredibly affordable.

I was able to buy two dozen silk lei necklaces from a party store for about $10 and kept them by my door. I gave one to each guest as he or she arrived.

(Yes...even Hudson Riverton got one!)

I also went to a local 99-cent store and bought a few stems of silk hibiscus flowers that I cut down and used both for table decorations and to give to my guests to tuck into their hair.


The Perfect Tiki Party Playlist

Finally (and possibly most important of all!) don't forget the music! Every tiki party needs an amazing playlist. You can check out streaming sites for a premade one.

The genre of music best associated with tiki parties is called "Exotica," which is a super fun and weird mix of tropical sounds with beach and wild animal noises. Look up artists like Martin Denny for a perfect example of this.

Other songs and musicians to consider include: Don Ho (of course!), Elvis Presley (especially the soundtrack to the movie Blue Hawaii!), Henry Mancini for great jazzy lounge music, Louis Prima's version of I Wanna Be Like You from The Jungle Book, The Beach Boys, Santo & Johnny, The Tornadoes, and The Polynesians.

I hope that this inspires you to throw your own tiki theme party!

For more fun summer cocktail recipes and ideas, follow Smirnoff and the hashtag #Punch4Everybody on Instagram and Facebook, and check out their fun party boards on Pinterest!


This is a sponsored post written by me on behalf of Smirnoff for IZEA. All opinions are 100% mine.
Please remember to always drink responsibly!

Blue Raspberry Island Punch Cocktail
Serves 12

Ingredients
2 cups Smirnoff Raspberry
1/4 cup blue curaçao
4 cups canned chilled pineapple juice
2 14oz cans cream of coconut 1 liter chilled club soda

Directions
Whisk together all ingredients except club soda in a large punch bowl. Add 4 cups ice and top off with club soda.

Serve with additional ice on side

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A Cozy Winter Brunch at Home

This past weekend, I invited a few of my favorite people over for a cozy winter brunch at home.

It was cold, but sunny, and felt like the perfect day to spend a few hours sipping coffee and feasting on a bevy of sweet and savory dishes. 

I've been collaborating with Starbucks this month to share how their Starbucks K-Cup packs make entertaining guests easier, so it was also the perfect opportunity to share the new Starbucks® Vanilla K-Cup® Packs and Starbucks® Caramel K-Cup® Packs with my friends.

I seriously love that I can just let my guests pick their favorite flavor, pop them into the Keurig Special Edition Brewing System, and in just a few seconds, am able to serve them a perfect steaming mug of Starbucks coffee--without even leaving my own kitchen!

As my friends arrived on Sunday, I told them to toss their coats on the bed, and let them pick their favorite flavor.

Once they had their coffee in hand, I sent them into the living room where I'd set out a pretty tray of cream, milk, and sugar so that they could prepare their coffee, just how they like it.

Decorations

When it comes to brunch, I like to keep decorations light and simple. Flowers are one of my favorite touches (they're perfect for brunch) and so easy and inexpensive.

We'd actually just celebrated our wedding anniversary a couple days before the brunch, and Eugene had given me a beautiful bouquet of roses that I decided to use for the party.

I also ordered a dozen Gerbera daisies from the grocer, and then broke both bouquets down to make my own simple floral arrangements.

Even the baby's breath found a home, tucked into tiny milk bottles and placed around the apartment. (I still have one of these sitting in my bathroom, and I absolutely love it!)

Nothing like fresh flowers in unexpected corners.

Set the Mood

I think one of the best aromas is the smell of brewing coffee, and I wanted to enhance the great scents coming out of the kitchen by creating my own DIY Coffee Potpourri.

To make, simply fill a small decorative container with coffee beans (choose your favorite flavor--they all have different scents!) and nestle in a small votive.

The warmth from the candle will spread the scent of coffee throughout your home, giving it that cozy, coffee shop feel.

The Menu

The beauty of brunch is that sweet and savory dishes are equally acceptable, so it gives you a lot of flexibility to play around with the menu and serve some of your favorite dishes.

To start, I set out a cheese plate featuring three great cheese (Cotswold, Humboldt Fog, and Coupole), with some accompaniments--sweet red grapes, dried apricots, apple slices, walnuts, Irish brown bread crackers, and slices of fig & almond cake.

I also put out a bowl of Spiced Feta Yogurt Dip with pita chips, and croissants and crackers with my homemade Mixed Berry Cocoa Jam.

The jam is one of my new favorite recipes, and I was excited to share it with my guests. The flavors went particularly well with the Starbucks® Vanilla K-Cup® coffee.

Entrees

As the main course, I made Mini Chorizo & Zucchini Frittatas, which I baked in a muffin pan and served at room temperature.

Mini frittatas are definitely the way to go when serving a crowd. They look cute, and are already perfectly portioned into individual servings so that people can just help themselves.

I also baked a gorgeous spiral ham, that I topped with a simple Orange Honey Ham Glaze.  The ham already comes fully cooked, so all you have to do is heat it through and pour on the glaze.

It's one of my favorite things to serve when entertaining.

(Especially when I can just let the boys handle the carving!)


Side Dishes

For the sides, I made a couple of hearty winter salads.

Eugene and I recently had dinner at an Italian restaurant here in the city called Barbuto, and I fell in love with their Brussels Sprouts Salad with Hazelnuts. I wanted to recreate it...so I did!

It's a beautiful combination of shaved raw Brussels sprouts, toasted hazelnuts, and grated Pecorino cheese in a simple lemon dressing. I balanced it out by adding a drizzle of orange blossom honey on top just before serving.

I also made a simple Herbed Quinoa Salad with Turmeric, which added a lot of bright color to the table, and paired nicely with both the eggs and the ham.

(Tip: if you make this one, i recommend doubling the recipe as it keeps well for days and makes a brilliant brown bag lunch.)

Beverages

Along with the mugs of steaming Starbucks® K-Cup® coffee, I also served a mix of fresh citrus juices, by combining freshly squeezed orange, tangerine, grapefruit, and lemon juices.

It was bright and tart, and a fresh twist from the usual. I served it in my favorite glass beverage dispenser, but it would also look really pretty in a big pitcher or punch bowl. (I might even add a few orange or lemon slices, and possibly even a bit of fresh mint leaves!)

Some of the guests also brought bottles of chilled white and sparkling wines to share.

Dessert & Coffee

As the afternoon wore on, I pulled out the cake I baked for dessert.

I wanted to celebrate the flavors of the winter season, so I made a Cranberry Orange Chocolate Chip Loaf Cake studded with fresh, tart cranberries, and dark chocolate chips.

It's citrus season, so I scented the cake batter with rich vanilla extract and a flurry of fresh orange zest--a light and sweet combination that paired beautifully with the Starbucks® Vanilla K-Cup® flavor.

It really was the perfect sweet ending to the day!


DISCLAIMER: This post is sponsored by Starbucks K-Cup Packs. Thank you for supporting great companies like Starbucks that make it possible for me to keep creating fun new content for you to enjoy. All photos, opinions, and ideas are (of course!) my own. 

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Inspired Entertaining: DIY S'Mores Dessert Bar

One of the parts of Sweet Escape 2013 that I was most excited about, was the Bonfire and DIY S'Mores Bar Event that I planned for Friday night.

I'd always dreamed about having a lavish s'mores themed party where my guests could choose from a bountiful array of marshmallows, chocolates, cookies, and toppings to create their own unique combinations.

Life in an apartment makes this a bit tough (lack o' fire), so I knew I had to make this happen at Sweet Escape.

I was so honored to have two sponsors who made this possible for me with their generous product donations. 240 Sweet, an artisan marshmallow maker based in Chicago provided an assortment of some of their incredible marshmallow flavors including vanilla-sriracha, coffee chip,  honey & pink peppercorn, avocado & lime, elephant ear, and SO many others.

Green & Black's sent us an assortment of their delicious organic and free trade chocolate bars in incredible varieties like dark 70%, chocolate mint, milk chocolate, toffee, chocolate almond, ginger, creamy white, and spiced chile. The bars were such a hit and people were debating over their favorite flavor (mint seemed to be a big winner).

In addition to classic graham crackers, I put out cinnamon grahams, ginger snaps (my favorite!), buttery shortbread cookies, chocolate chip cookies, and dark chocolate-covered pretzels to sandwich the marshmallow and chocolate.

For filling, I included some chocolate nut butters, jelly, and Nutella to spread on the crackers.

I also added fresh ripe blueberries and strawberries, as well as some wrapped caramels and (since we were in Vermont!) maple candy wafers.

I love savory elements in my desserts, so I added a log of soft and creamy Vermont Creamery goat cheese, some dried culinary lavender buds, and fresh mint leaves.

I also included a jar of thick and syrupy balsamic vinegar glaze.

To drink, I put out a couple bottles of chilled RumChata--a sweet rum and horchata cream liqueur that was the perfect accompaniment on its own and poured into coffee.

I also included a little cutting board and knife for cutting the big puffs into smaller pieces.

And for toasting, we lit a gorgeous crackling fire in the bonfire pit outside.

Just a few of the snaps the retreat attendees shared on Instagram

The attendees freaked out a bit when they saw the display, which is exactly the reaction I was hoping for.

After attacking it with their cameras (check out the hashtag #sweetescape2013 on Instagram and Twitter), they got to work creating some pretty incredible s'mores combinations.

I saw everything from toasted coconut & blueberry with the Green & Black's chocolate almond bars, to strawberry marshmallows with dark chocolate, goat cheese and balsamic to bacon with peanut butter, white chocolate, and maple.

Such a perfect ending to a lovely summer day!

Click here to read more about my Sweet Escape Retreat Weekend. And email me if you'd like to get on the list for next year's event!

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

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