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Hey All!

Here is the wrap up from the baby shower I hosted for my new neice last weekend! It was just a relaxed brunch at my place with lots of baby snuggles and visiting and of course the cutest gifts for baby Zoey.

When I host, I always like to include some personal touches, so I made the “Z” that lights up and a little booklet of wishes for baby. They were both super easy crafts, and I just bought the supplies at Michaels. The letter came in a kit, and I added the floral background with scrap booking paper that I had on hand. The kit came with a template, so it was really easy. The lights just pop in and turn on with a little battery pack that tucks in the back. It’s a cute decor piece that would be adorable in a nursery or playroom after! For the baby book, I bought the plain cardboard onesies as part of a bunting kit. I traced the outlines on cute scrapbooking paper and glued each onesie to make them all different patterns. I chose light enough colours on the inside so that guests could write wishes for baby and advice for mama and I attached them all together with a couple rings at the top. The writing on the front is just a stamp. It was a total experiment, but I think it turned out cute! Lastly, I made the favor bags by stamping these mason jar cutouts and glueing different flowers to the top of each. Then I attached to a plain white bag. I popped a macaroon in each and sealed them with a cute sticker on the back.  This took no time at all but looked great!

For the food, I made up quiches the week before and froze them. This worked great and saved me time in the scramble the day before. My brother’s girlfriend, bless her heart, came and cut up the fruit and veggie and meat/cheese platters and helped me so much while I chased Ella and attempted to make my house look less like a Toys r Us 🙈. We put out a big jug of lemon water (Tip: we sliced and removed the seeds from a few lemons, froze them overnight and used them as ice cubes the next day. Brilliant Karolin!), as well as a peach bellini with prosecco and a watermelon mint lemonade that I made from scratch (recipe below)! The paper straws are from a local Calgary shop called Dixie and Twine (find her @dixieandtwine or on Etsy!) and are a gorgeous touch to any event. The amazing cake, adorable sugar cookies and delish macaroons were done by the very talented Lindsay Eakeatt Cook (@lindslorane). They turned out so cute. Finally, I whipped up these lemon blueberry cheesecake bars (recipe below) the morning of the shower and they were SO yummy. I got this recipe from my Grandma and since anything that comes out of her kitchen is delicious, I knew they would be a hit.

For a vintage, feminine feel, I wrapped my flower vases and the bottom of the cake in lace burlap. It was a 5 min project but it changed the look and made everything feel cohesive which I really liked.

I truly love hosting and it was such an honour to celebrate beautiful Zoey. It won’t be long before her and Ella are getting into trouble together 🙂

XO Lesley

Watermelon Mint Lemonade:

1 cup sugar

1 cup water

1 small bunch of mint, plus additional for garnish

1 cup lemon juice

8 cups water and ice

3 cups watermelon chunks

Combine sugar and 1 cup of water in a small saucepan. Bring to a boil, stirring to make sure the sugar has dissolved. Add bunch of mint. Remove from heat and allow to steep and cool, about 30 minutes. Discard mint. Purée Watermelon in a blender until smooth. Combine watermelon purée, mint syrup, lemon juice, water and ice. Garnish with lemon slices and mint leaves.

Blueberry Lemon Cheesecake Bars

Crust:

1 1/4 cup butter at room temp

1/2 cup granulated sugar

2 cups flour

1 tbsp lemon zest

1/4 tsp salt

Filling:

2 cups blueberries

2 tbsp brown sugar

2 tbsp lemon zest

2 tbsp lemon juice

2 250g blocks cream cheese at room temp

1/2 cup granulated sugar

1 tbsp vanilla

2 eggs

1.Preheat oven to 350 degrees F. Line a 9×13″ baking pan with parchment paper, letting it overhang the pan

2.Beat butter with 1/2 c sugar in a large bowl with an electric mixer until creamy. Beat in flour, 1 tbsp lemon zest and salt until combined

3.Press dough over bottom of prepared pan and bake until edges are golden, 25-30 min

4.Combine blueberries with brown sugar, 2tbsp lemon zest and lemon juice in a small saucepan. Cook on medium, stirring occasionally until berries are just soft, about 8-10 min. Set aside to cool

5. Beat cream cheese with 1/2 c sugar and vanilla in large bowl with electric mixture until smooth. Beat in eggs, 1 at a time, until combined. Scrape mixture onto warm crust and smooth top. Dollop blueberry mixture all over top. Bake at 325 degrees for 30 min.

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