In Love with Lavender

Photos via Alley B Events

Recipe via A Pretty Life in the Suburbs

Artichoke & Spinach Dip1 can (14 oz) artichoke hearts, not marinated
1/2 large onion, coarsely chopped
2-3 large cloves garlic, cut into thirds
1 tbsp olive oil
salt & pepper to taste

1 can (19 oz) white kidney beans (no salt added)
1 cup sour cream (can use light)
1 tub (8 oz) garden vegetable cream cheese (can use light)
1/2 tsp grated lemon zest
4-5 dashes hot sauce
1/2 package (10 oz) frozen spinach, thawed, and squeezed dried
1 cup Asiago cheese, shredded

• Preheat your oven to 425 degrees.
• Drain and dry the artichoke hearts, then cut them in half.
• Place the artichokes, chopped onions and garlic into a roasting dish, and toss with the olive oil.  Season with salt & pepper.  Bake for 30 minutes.  Make sure to check them and stir a couple of times so they don't burn.
• While the artichoke mix is roasting, get out your food processor!  Put the beans, sour cream, cream cheese, lemon zest, and hot sauce into the processor, and whirl until smooth.
• When the vegetables are done roasting, remove them from the oven and let them cool for about 5 minutes.  
• Lower the oven temperature to 375 degrees.
• Once the veggies have cooled slightly, add them to the food processor and pulse on and off until the mixture is blended, yet still chunky.
• Transfer this mixture to an oven proof serving dish, and add the spinach and Asiago cheese.  Mix well.
• Bake uncovered for 30 minutes, until the mixture is bubbling around the edges.  Cool for about 5 minutes before serving!

My Fav Spring Wedding Ideas

Here are some of my favorite and most glamorous spring wedding ideas! <3

 Photos from Preston Bailey Blog

Cream Puffs from A Pretty Life in the Suburb

1 cup boiling water

1/2 cup butter

1 cup flour

1/2 tsp salt

4 eggs

• Bring 1 cup water to a boil in a saucepan. 
• Add the butter to the water and stir until it is melted.
• Add the flour and salt all at once to the water mix.
• Stir until a ball is formed.
• Remove from heat, and add 1 egg.  Beat.  Let stand for 5 minutes.
• Add the remaining eggs 1 at a time, and beat after each addition.
• Let stand for 10 minutes.
• Drop the dough on to a cookie sheet 1 of 2 ways:  (I used a heaping tbsp for each puff)  See picture below.  Make sure they are about 2 inches apart.
  • You can drop with a spoon,
  • Or put the dough into a ziplock bag, snip the corner off, and pipe the dough on to the cookie sheet.  This is the method I chose!  
• Bake in a preheated 375 degree oven for 20-30 minutes, depending on your oven.  Start checking them around 20 minutes.  Mine took 30 minutes.