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3 Looks for a Summer Wedding

It seems not too long ago when I shared three looks to wear to a spring wedding. But that season has come and gone so quickly, and summer is upon us. And it is the biggest season of the year for weddings, so chances are you have a few invites and may be wondering what to wear. It's pretty easy to figure out summer wedding attire if you keep the location in mind.

Of course you have the invite to start with as well. It should say "Black Tie Attire" or "Black Tie Optional" or perhaps something like "Formal Beach Attire," and it will have the ceremony time. Generally indoor evening weddings call for more formal attire than outdoor afternoon weddings.

For an indoor wedding, no matter what time of year, you can never go wrong with a Black Formal Dresses. An elegant knee-length cocktail dress, like this FAIRY COUPLE Women's Off the Shoulder Lace Vintage Wedding Party Cocktail Dress is perfect for a black-tie optional indoor wedding, while a sleeveless o…

A Delicious Dairy-Free Pumpkin Pie


Pumpkin pie is one of those dishes I absolutely have to have on Thanksgiving. There are several different ways to make a classic pumpkin pie dairy-free. You can use canned coconut milk, silken tofu, or any dairy-free milk substitute like soy milk. I used lactose-free milk simply because that was what I had on hand; so this recipe is great if you have lactaid, soy milk, almond milk, or coconut milk in a carton.

I used the Easy Pumpkin Pie Mix because, well, this recipe is supposed to be easy. Yeah, I see all of you last-minute readers googling "easy last-minute pumpkin dessert". I feel ya! Truth be told, I used store-bought pie crust for these pies. Though if you have time to make the crust from scratch, here's a basic pie crust recipe with tips.

INGREDIENTS
  • 1 30 oz can Easy Pumpkin Pie Mix
  • 2/3 cup lactose-free milk (or dairy-free option like soy milk)
  • 4 large egg yokes
  • 1 tsp liquid maple flavoring (optional)
*makes one 8 or 9" pie or one large deep-dish pie

INSTRUCTIONS
1. Prepare your pie crusts and heat oven to 425 F. I'm glad I used two small 8" pans instead of a deep dish. The filling cooked through nicely, and the bottom crust was nice and crispy.

2. Blend the ingredients in a bowl until thoroughly combined. Pour into the pie pans and bake at 425 for 15 minutes then bake at 350 F for about 60 minutes. Enjoy!


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http://www.krisztinawilliams.com/2012/08/instant-whipped-pumpkin-cheesecake.html

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