A New Chapter Begins

When I agreed to help host a baby shower for my niece Hannah, I immediately knew a children's book theme would be perfect since she is an avid reader. This one was so much fun to plan!

Damaris, Hannah, Jackie, and KK

Even though designing the invitation involved tediously searching and copying each character's image, it was worth it as I was able to reminisce about each one. I re-read many of them. Why not? Even C.S. Lewis said, "A children's story that can only be enjoyed by children is not a good children's story in the slightest."

We asked each party-goer to bring a book to help build a library for Baby Lawson. Anticipating duplicates, I also created a book plate for each person to slip inside instead of writing directly on the book. Surprisingly, I believe there ended up being only one duplicate!

These well-known characters helped shape the menu, and each book was used as table decor, too. And now for the fun part:

For starters, Jackie, Damaris, and I served honey glazed almonds, blue cheese dip and crackers, deviled eggs, and goldfish. Some names were jazzed up a bit, and I made food labels that matched the particular children's book.

The "stinky cheese" dip  was a mixture of cream cheese and blue cheese, a layer of pepper jelly, then topped with slivered almonds.

My sister Vicke made her famous deviled eggs. . . dyed green, of course!

For the savory table, we had veggies and several dips, pigs in a blanket (sort of), chicken salad sandwiches, fruit salad, pasta salad, and meatballs.

The meatballs were a hit! Even people who normally said they didn't like meatballs liked these. Damaris didn't use the common recipe with grape jelly. Instead, she mixed a bag of frozen turkey meatballs, one can of cranberry sauce, and one jar of chili sauce, then heated in a crock pot on high for about 3 hours. Yum!

Drinks included bottled water as well as punch.

 
Jackie made the punch: a mixture of blue Hawaiian Punch, pineapple juice, and Sprite Zero. It was delicious!

The most eye-catching table featured the sweets: cupcakes, homemade butter mints, moon pies, banana bread, red velvet cookies, and gourmet popcorn.

Jackie made and Greg decorated the Hungry Caterpillar cake. It was too cute!

My Aunt Marilyn made the butter mints, and her daughter Cindy formed them into adorable baby bottles. Although this recipe is already in our family cookbook, this was my first time I recall ever having them. Delicious!

 

This is the same banana bread I've been making for years.

I have posted about these red velvet cookies before, too. Notice the subtle name change. ;)

The gourmet popcorn has pretty much become a staple at our parties now. This recipe is so versatile! It was first introduced by Keely as her Christmas Crunch. I made a pink variation for Buffy's baby shower as well as Hayley's baby shower. Damaris made a blue and gold variation for Natalia's Georgia Southern graduation party. This time, she made a multi-colored version. It got a subtle name change, too.

The party ended with a toast. . . milk toast, that is . . . thanking party-goers for showering Hannah and Chris with lots of love, gifts, and books!

Greg and Jackie

Lastly, I made bookmarks for the take-home favor:

So glad to be a part of enlarging Lawson's world!

Soon-to-be-Parents Chris and Hannah

Mom, Hayley, Jackie, Hannah, Marilyn, KK

Greg, Jackie, Hayley, and Hannah

Vicke and Rylan

Blueberry Coffee Cake

Tomorrow we will be having a family brunch to celebrate Dad's 78th birthday. I'm so grateful for his health . . . still going strong! Although Mom requested that I bring cinnamon rolls, I wanted to try something new since I've been knee-deep in my cinnamon roll experiment this week. I knew it would be the perfect opportunity to make my Aunt Marilyn's blueberry coffee cake.

Whenever it's blueberry season, I think of Aunt Marilyn and Uncle Joe. They used to have so many bushes! When Dad would take us to visit, we were fortunate to leave with some of their bounty. This is one of my favorite pictures of them.

Marilyn and Joe

Marilyn tells more:
"Have I ever mentioned that I love blueberries? I do! When we lived on Hwy 151, we had probably 20 or more bushes. Joe would help me pick each day. Being the person I am, I always had to pick each bush until the ripe ones were gone. Joe could not stay in one spot, though. He picked from one end of the row to another . . . never completing a bush. We would then pour our berries into a big bag. I would have a bowl full, whereas he would only have a hand full! He ate and talked the whole time, telling story after story. So many wonderful memories! After Joe and I would pick and pick and then bag them up, Cindy would take them and sell them at the golf course. Guess who kept the money? :D  Well, the Good Lord closed one door for me. But over the last few years, He has opened another one. I have two special friends that have blueberries, and they let me go pick them. It is amazing how you can solve all of your problems just by picking berries. I love my friends and am so grateful for them!"

Not surprisingly, Marilyn has many blueberry recipes. This is one she has been making for years. When she takes it places, everyone loves it. I'm betting that tomorrow, the Birthday Boy will too! 

Siblings: Marilyn and Dad

Blueberry Coffee Cake

Ingredients for Cake:

• 1 cup butter
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon almond extract
• 2 cups self-rising flour
• 1 cup sour cream 
• 2 cups blueberries
• 1/2 cup chopped almonds

Ingredients for Glaze:

• 1 cup powdered sugar
• 2 teaspoons milk (I added a little more for desired consistency.)
• 1/2 teaspoon almond extract

Directions:
Cream butter, add sugar and mix until fluffy. Add the eggs one at a time. Add almond flavoring. Stir in the flour and alternate with the sour cream. Mix well. Pour into a greased 9x13 casserole dish. Sprinkle with the blueberries and almonds. Bake at 350 degrees for 35-40 minutes. 
Mix together ingredients for glaze and pour over warm cake.

Third Annual Cinnamon Roll DOE

When I teach experimental design concepts, I could discuss varying machine settings such as machine speed, temperature, pressure, product mixes, etc. to see how each one affects some important output measure such as production rates or off-quality.  Or, I could show the students how these concepts come alive by varying the basic recipe of my cinnamon rolls. No brainer, right? So, for three years in a row, I’ve been doing just that. Today marks the Third Annual Cinnamon Roll DOE (Design of Experiments).

Here are the new questions I wanted this experiment to answer:

1. Do females have different preferences re: cinnamon rolls than males? Here, I was speculating that females preferred chocolate variations whereas males would not.

2. Is a chocolate chip dough preferred to the basic plain dough that I normally use?
3. Is a chocolate icing better than the plain sugar glaze that I normally use?

4. Should I top the cinnamon rolls with mini chocolate chips or not?
5. Is it OK to freeze the cinnamon rolls? I experimented with this previously in the Second Annual Cinnamon Roll DOE and learned that freezing the rolls appeared to hurt customer satisfaction. My students seemed very surprised by the result. In fact, most said they didn’t even realize that some of the rolls had been frozen! Therefore, I wanted confirmation of these initial findings. I realize that freezing the cinnamon rolls wouldn't necessarily make them taste better. I was just hoping that the test subjects couldn't tell a difference so that I could be able to make these rolls well in advance for my friends and co-workers.

As before, for those of you who just want to bypass the details and simply find the answers to these questions, simply scroll to the bottom of this post. For the rest of you . . .

Here is another way of listing the factors, or changes, that I wanted to try:

Factor:            Current Condition:     Change to Try:
A: Gender        Female                      Male
B: Dough          Plain                         Chocolate Chip
C: Icing             Glaze                       Chocolate
D: Topping        None                        Chocolate Chips
E: Frozen          Not Frozen               Frozen

I made 8 different batches of cinnamon rolls, each with differing combinations of above. 

Four of the batches were made fresh this morning (not frozen):

Batch 2: Plain dough with plain sugar glaze icing and no topping, then tasted by a male (This is actually the status quo condition, or the control group.)

Batch 4:  Chocolate chip dough with plain sugar glaze icing and chocolate chip topping, then tasted by a male

 

Batch 5: Plain dough with chocolate icing and chocolate chip topping, then tasted by a female

  
Batch 7: Chocolate chip dough with chocolate icing and no topping, then tasted by a female

The other four batches were made a couple of weeks ago and frozen. I took them out of the freezer to thaw last night:

Batch 1: Plain dough with plain sugar glaze icing and chocolate chip topping, then tasted by a female

 
Batch 3: Chocolate chip dough with plain sugar glaze icing and no topping, then tasted by a female 

Batch 6: Plain dough with chocolate icing and no topping, then tasted by a male

Batch 8: Chocolate chip dough with chocolate icing and chocolate chip topping, then tasted by a male 

As before, I asked each student/co-worker who wanted to participate in this experiment to taste a particular batch (or batches) of cinnamon rolls. (A big thanks to all who participated!) Then, each was asked to provide a "likeability" score (using a 1-5 scale) by completing the following survey:

This time, I collected 10 surveys for each batch, for a total of 80 observations. After analyzing the results, I learned that freezing the cinnamon rolls, adding chocolate chips to the dough, and using chocolate icing significantly affected the likeability score. This is depicted in the chart below by the very long bars.

Even though most of the responses were very favorable, I learned that freezing the cinnamon rolls (Factor E) had the most significant negative effect on the likeability score. Darn. That’s twice now. One of my students suggested that next time, perhaps I should freeze the rolls before baking them instead of after baking them. So, I’ll be anxious to try that in the next round of experimentation. (See last graph below.)

Using chocolate chip dough (Factor B) also had a negative effect on the likeability score. That is, the average likeability score from those batches where I used the chocolate chip dough was statistically significantly lower than the average likeability score from those batches that I used the plain dough. (See second graph above). Hindsight, I think this makes sense. I noticed that the chocolate chip dough didn’t rise nearly as much. I guess the chocolate chips were just enough to weigh it down.

One surprising result for me was the negative effect due to the chocolate icing (Factor C in the third graph above). Really? Gosh, I loved it! It did, however, reinforce a key teaching point that I’ve been making for years:  expect to be surprised! (This is why businesses should be making data driven decisions instead of strictly relying on gut . . . but I admit I'm pretty biased here.)

Interestingly, there was essentially no difference in the likeability score among the females and the males (Factor A). Also, there wasn’t a significant difference between having chocolate chip toppings or none at all (Factor D). See the first and the fourth graphs above.

For this experiment, I found a clue where possibly the dough and freezing method interact; that is, what happens when you combine these two variables? The data suggests that if I use the chocolate chip dough combined with freezing the batch, the likeability score plummeted. Using the plain dough, however, there wasn’t much of a difference between the likeability score of a frozen batch or a fresh batch. So for me, that means hope! Perhaps if I just leave the dough alone, then freezing may be OK after all.

Another potential interaction involved gender and icing. Now this one did not surprise me. It appears that males preferred the plain sugar glaze icing whereas the females preferred the chocolate icing. Since I loved the chocolate icing myself, perhaps I can make this variation for, say, my all-ladies book club!

Bottom line: These results were more like the very first cinnamon roll DOE. For most of the factors, it looks like I should simply "leave well enough alone." That is, stick with the plain dough, plain sugar glaze icing (unless I’m sharing with a bunch of ladies only!), and don’t bother with the chocolate chip topping.

I'm still hopeful that freezing the rolls will not hurt the likeability score as long as I don’t modify the dough. So once again, that means more testing. I’m already looking forward to the next round of experimentation!

Coconut Bon Bons

One of the many things I love about our community is the limitless amount of activities you can participate in. Last month, I joined a book club . . . something I've wanted to do for so long! Last night, we discussed Lorna Landvik's Angry Housewives Eating Bon Bons, one of my favorites. So, what did I bring to share? Bon bons, of course!

I actually made two types. The first one is more of a cake pop. Simply take any cake mix and bake according to directions. Let cool. Crumble and mix with a can of frosting. Form balls, refrigerate, then coat with melted almond bark. That's it. It doesn't even seem like a recipe because it's so easy! I typically use red velvet cake mix, cream cheese frosting, and vanilla almond bark. Last night, though, I used a yellow cake mix. Yum!

The second type of bon bons I made was coconut. These seemed to be everyone's favorite. They were certainly Steve and Keely's favorite! If you love a Mounds candy bar, you'll love these. I will definitely be making these again!

Coconut Bon Bons

Ingredients:

• 7 oz. package flaked coconut (2-2/3 cups)
• 1/2 cup sweetened condensed milk (fat-free is fine)
• 1/3 cup confectioner's sugar
• 1/4 cup sliced almonds, finely chopped
• 1/4 teaspoon vanilla
• 1/2 package of chocolate almond bark

Directions:
Combine all ingredients and mix thoroughly. Form into balls and drop onto waxed paper. Cover and refrigerate for an hour or so or until firm enough to coat with chocolate.

Melt almond bark for about 2 minutes in the microwave. Roll each ball into the melted chocolate, using a toothpick or spoon to help move them around. Drop onto waxed paper. Let set. Serve at room temperature.

Makes approximately 16 bon bons.

 

Raspberry Oatmeal Squares

I first had these raspberry oatmeal squares after Holly brought them to work one day in the fall. I loved them then, but frankly forgot about this recipe until they showed up in Nashville this spring at one of our tennis matches. They went fast!

I knew it would be the perfect thing to make for our end-of-the-season team celebration. Go Team Overserved! Champions again. . . so movin' on up!

Raspberry Oatmeal Squares

Ingredients:

• 1 cup all-purpose flour
• 1 cup oatmeal
• 1/2 cup packed light brown sugar
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup butter, at room temperature
• 3/4 cup seedless raspberry jam

Directions:
Add jam to a small bowl and whisk until smooth. Set aside.
Combine first five ingredients. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of an 8x8 casserole dish that has been sprayed with non-stick cooking spray. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, then lightly press it into the jam.
Bake at 350 degrees for 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars.
Note: I doubled the recipe and used a 9x13 casserole dish.

A Georgia Southern Graduation

My dear friend's daughter, Natalia, graduated from GSU this past weekend. Unfortunately, I couldn't make the ceremony; however, I sure was there in spirit! Damaris and I had more fun planning the graduation festivities!

The planning began just like Keely's UT graduation party I hosted several years ago. That is, we first brainstormed for foods that matched either the school colors or food items that could easily be re-named GSU-style. For starters, party-goers could have GSU Guacamole or even Georgia Southern Salsa served with Go Big Blue & White Chips.

For the cheese platter, rolled slices looked like diplomas, turning them into Commencement Cheese. Since GSU's mascot is an eagle named Gus, deviled eggs became Eagle Eggs and a bowl of sunflower seeds became Gus' Feed.

For savory items, party-goers could choose GA Southern Chicken & Cornbread Salad or even Milestone Meatballs. No chicken wings served here. . . as you guessed it, they became Eagle Wings.

Italian beef sandwiches were re-named Boro Beef Sandwiches. (Why? Well, GSU is in Statesboro.)

Not surprisingly, there was no shortage of foods to satisfy one's sweet tooth. Damaris' long time friend Anita makes the best thumb print cookies - "You're one smart cookie!"

A bowl of Smarties candy came with the message, "Good luck Smartie pants (not like you need it)." How about Diploma Cookies (wafer rolled cookies) or True Blue Cupcakes?

A healthier option was provided, too: Freedom Fruit, or skewers of pineapple, blueberries, and mini marshmallows.

I must say my personal favorite was Freedom's Flight Cookies. These little guys were just too cute displayed in their nest.

Perhaps the crowd favorite was Southern Pride Popcorn. This recipe is so versatile! It's Keely's Christmas Crunch just modified with blue and gold variations. It's even the same recipe I used for Buffy's baby shower as well as Hayley's baby shower.

Now for the drinks. Of course, any Southern event must have sweet tea. Since one of GSU's well-known landmarks is Sweetheart Circle, we just re-named this beverage Sweetheart Circle Tea. There was lemonade punch, too. We called it Southern Pride Punch.

Since Pineapple Fanta matched the color scheme so perfectly, it made the list as Soaring Eagle Soda. You could even find bottled water cleverly tagged as Class of H2014.

For the party favors, we just made a variation of the Easter s'mores I used for my sister's 50th birthday party. I'll never look at Peeps the same way again. From here on out, these are Baby Gus!

"Wasn't it just yesterday? Wishing you s'more years of love, laughter, and learning. Happy Graduation!" My sentiments exactly.

Congrats again, Natalia! So very proud of you! :)

Milk Punch

I first heard about milk punch last fall from some of my new tennis buddies. This group of ladies sure know how to host visiting opponents. I knew we were kindred spirits as soon as I saw such a beautiful spread even for just a simple round of tennis. Southern hosts that we are, our opponents are offered fruit as well as a variety of salty and sweet treats, beautifully displayed and accented with some kind of seasonal flower arrangement.

We also provide cold drinks, including a "special drink." (Remember our team name? Over Served!) Today's special drink was milk punch. Our team captain, Margaret Ann, tells me, "It's an Ole Miss thing." In fact, last year Ole Miss won the SEC tailgating experience. Now my family and friends know my blood runneth orange, but hey, let's give credit where credit is due. We can all learn a thing or two about tailgating from the Rebels. (Hey, wait a minute. I'm a Rebel, too! Er, West High Rebel that is.)

Milk punch sure did live up to its hype. I really liked the slushy texture. I can see this becoming a new tailgating tradition in my family, too. Hmmm. I can also see this becoming a new Christmas Eve tradition. Or shoot, why not Mom's upcoming Mother's Day brunch? I can already see the twinkle in her eye. ;)

Milk Punch

Ingredients:

• 1 gallon whole milk
• 1 box powdered sugar
• 3-4 tablespoons vanilla
• 1 fifth bourbon
• ground nutmeg (optional)

Directions:
Mix together the milk, sugar, and vanilla. Add bourbon. Chill or put in freezer overnight and serve partially frozen. Optional: sprinkle each serving with nutmeg. Serves 32 (6 oz) cups.