white bean & roasted garlic dip

In my ever growing fascination with my fave local eatery Bite , this is the closest recipe I have found to their fab White Bean & Roasted Garlic Dip:



Prep: 7 minutes; Cook: 60 minutes.

Yield: Makes 10 servings (serving size: 1/4 cup)

Ingredients
* 4 tablespoons extra-virgin olive oil, divided
* 2 whole garlic heads
* 2 (16-ounce) cans canellini beans or other white beans
* 1/4 cup fresh lemon juice
* 1/4 teaspoon salt
* 1/4 teaspoon white pepper
* 1/4 cup fresh flat-leaf parsley leaves for garnish

Preparation

1. Preheat the oven to 375°.

2. Cut the top third of garlic heads off so tops of cloves are exposed. Place heads, unpeeled, in ovenproof dish and drizzle with 1 tablespoon oil. Cover with aluminum foil; bake 30 minutes.

3. Uncover and bake until the garlic cloves are soft and golden brown, another 30–40 minutes. (Make ahead and store in an airtight container in the refrigerator for up to 5 days.)

4. In a food processor, combine the beans, roasted garlic, remaining 3 tablespoons oil, and lemon juice and process until smooth. Add the salt and white pepper. This will keep in an airtight container in the refrigerator for up to 3 days.

5. To serve, transfer to a bowl, garnish with the parsley leaves, and serve with vegetables (I suggest carrots & parsnips) &/or crusty bread.

friday luvs

(via handle & spout at seven eight)

I am sooooo luving these barn invites via daisy chain, & can't wait to see the finished set!

oh the mini pendants on this appetizer table via 100 layer cake


these amazing images via max wenger

rainbow b-day cake

after just celebrating my birthday, I am loving this rainbow cake!

(via @dariusmonsef here at twitpic)

Confetti Invites: AVAILABLE NOW!

Check out these fab invites from my etsy shop: sierraPRINT
• design can be customized to your color pallette


view the listing here

Super Bowl Party

Here's a few fab recipes for a Super Bowl Sunday shin-dig! (Lets Go Saints!!!)
Also, check out this great Super Bowl Party post from paperyandcakery


Beer Margaritas:
• Four 12-ounce bottles cold light-flavored beer,
• 1 cup (8 ounces) tequila
• 1 can (12 ounces) frozen limeade concentrate, thawed
• Lime wedges
• Kosher salt, for rimming glasses
In a large pitcher, combine the beer, tequila and limeade. Rub a lime wedge around the rim of each of glass and dip it in the salt. Pour the margaritas into the glasses and garnish with a lime wedge.
via rachelray


This is my favorite & somewhat original, dip w/ tortilla chips:
Velveeta Cheese Dip
• 1 lb. of ground meat: (ground beef, turkey, sausage, chorizo: use just one, or any combination)
• 1 med.-lg. onion
• 1 can of diced tomatoes
• 1 can of black beans
• 1 small can of green chilies
• 1 brick of Velveeta cubed
• 1 package of neufatel cheese
• 1/2 can of cream of mushroom soup
• 1 tsp. garlic powder
• 1 tsp. black pepper
• 1/2 tsp. cayenne pepper
Brown the meat & the onions together in a large skillet, drain excess grease & blot w/ paper towels to remove excess. Add tomatoes, black beans, & green chiles over medium heat (or in crock pot). Once warm & bubbly, add cream of mushroom soup, then Velveeta & neufatel cheese. Warm until melted. Add spices. Serve w/ tortilla chips.
via me


And I'm intrigued to try out this:
Wild, Wild Wing Dip
• 2 8oz packages cream cheese, softened
• 3/4 cup pepper sauce (ie Franks Red Hot)
• 1 cup Ranch-style salad dressing
• 2 cups diced cooked chicken
• 1 cup shredded cheddar cheese
• Tortilla chips, celery crackers for serving!
STEPS
1. Preheat oven to 350 degrees
2. Mix together cream cheese and hot pepper sauce until it’s well blended
3. Add ranch dressing, chicken and cheddar cheese
4. Spread into 9×13 baking dish
5. Bake for 30 minutes
via stilletosports - (check out there other dip recipes, as well!)


Chocolate Guinness Cupcakes with Bailey’s Cream Cheese Frosting
2 C unbleached all purpose flour
1/2 C Dutch processed cocoa powder
1/4 tsp salt
1 1/2 tsp baking soda
1 C granulated sugar
1/2 C light or dark brown sugar
4 oz./1/2 C unsalted softened butter
2 tsp vanilla extract
2 egg
1/2 C sour cream
1 12 fl. oz. bottle/1 1/2 C Guinness or stout beer

• Preheat the oven to 350 degrees and butter or line with paper cups 2 12 count muffin tins.
• In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.
• In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
• Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.
• Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness.
• Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl.
• Divide 1/4 C of batter into each muffin cup, you’ll get about 20 – 24 cupcakes.
• Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.
• For layer cakes: baking 25 – 30 minutes, rotate the pans around halfway, a toothpick inserted in the center of the cakes should come out clean.

Bailey’s Cream Cheese Frosting
1 8oz. bar of cream cheese, softened
1 4oz. stick of unsalted butter, softened
2 C confectioner’s sugar
4 – 6 Tablespoons of Bailey’s Irish Cream

• In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s, more or less depending on how boozey you want the frosting, and beat until completely incorporated into the frosting.
via nookandpantry

'better than sex' cake

Ingredients

• 1 (18.25 ounce) package german chocolate cake mix
• 1/2 (14 ounce) can sweetened condensed milk
• 4-6 ounces caramel ice cream topping
• 4-6 ounces butterscotch ice cream topping
  
• 3 (1.4 ounce) bars chocolate covered toffee, chopped
• 1 (8 ounce) container frozen whipped topping, thawed

Directions

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk, caramel, & butterscotch topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
   
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

friday's etsy finds

red bouquet bag by afropumpkin on etsy

sash belt by percyhandmade on etsy

keyholes by GollyBard on etsy

friday's etsy finds

etsy: stacyleigh

etsy: heidiburton

etsy: theloveshop

it's about spirit

Found a great video that the director shared w/ me from his submission to the Nikon Festival (Your Day in 140 Seconds or Less)

The theme of the video is about the inspiration that can be found even in ordinary circumstances and that in giving back / sharing to the world - magic is created.
via David

All I can say is this guy's got vision! I love the shots & the visuals he has created. Check it!

font o' the day

It's called pee pants script! ha! (Very Napoleon Dynamite-esque)

carmel/pecan chocolate dessert

via bettycrocker.com

1 package (1 lb 3.8 oz) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 cup milk chocolate chips
1/2 cup whipping (heavy) cream
20 caramels (from 14-oz bag), unwrapped
1 egg, beaten
1 cup broken pecans
3/4 cup whipping (heavy) cream
2 tablespoons powdered sugar
Print these coupons...
About Concordance™

1. Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°). Grease bottom and side of 10-inch springform pan with shortening. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended. Stir in chocolate chips. Spread in pan.
2. Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour.
3. Meanwhile, in 1-quart saucepan, heat 1/2 cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.
4. Run metal spatula around side of pan to loosen dessert; remove side of pan. Transfer dessert on pan base to serving plate. In chilled small bowl, beat 3/4 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert. Cut into wedges to serve. Store covered in refrigerator.
High Altitude (3500-6500 ft): Stir 3 tablespoons Gold Medal® all-purpose flour into dry brownie mix. Use 1/3 cup water, 1/4 cup oil and 2 eggs. Bake 45 to 55 minutes.

christmas/birthday wishlist

Christmas 2009 & Birthday 2010 by nbohner

photo inspiration

I'm getting ready to shoot my brother's band (www.endlessroadrock.com) in a few weeks, (well, hopefully, if I can get them all together at once!) Here are some images I'm looking at for inspiration in photographing the whole crew!

intermix finds

be sure to use the $50 Off Promo Code ( 50GIFT ) which can be used to purchase ANYTHING on their site!



grapevine pom scarf from intermix: $48

empire crystal bustier dress from intermix: $625

at-home-frappaccino

Ingredients:

1.5 cups of crushed iced

2-1 ounce shots of espresso *read below using coffee as a substitute

3/4 cup of milk

3 tbl. of sugar (more or less depending on preference)

*optional whipped cream in a can or freshly made and chocolate syrup

*If you don’t have an espresso machine, use 3/4 cup of double strength (strong) coffee mixed with 1/2 cup of milk and increased crushed iced amount by 1/4 cup.

Directions:

Blend all the ingredients except the whipped cream in a blender for 30-45 seconds. Pour into a tall glass and top off with whipped cream and garnish with chocolate syrup. Best served with a straw. Enjoy!

*Prepare everything the same as a regular Frappuccino (recipe above) except reduce sugar to 2 tbl. and add 2 tbl. of chocolate syrup. Enjoy!

**Other Variations**
*Use splenda, flavored coffee syrups, or flavored coffee creamers for a portion of the milk. For a richer beverage, use half and half, or heavy cream for a portion of the milk.

(via savorysweetlife.com)