I have been enjoying a cozy winter with my special kiddos, but now that its spring, the shooting season has begun! I am overjoyed to have been able to kick off the spring portrait season with Baby Chase… he’s a whole year now (almost)!! Holy cow! And he is just so much cuteness and kissable chub in one little one year old body! Look at this winning smile:
Tonight was AH-Mazing! Perfect light, perfect weather, and the most serene farm venue all together with one of the sweetest couples in the world added up to one great engagement session! This picture says it all!!!
There is more coming soon so follow me on Facebook!
Believe it or not, it is that time of year again… time to book your fall mini portrait sessions! I’m currently running a special through September 10th-book your session by then (50% retainer fee required to reserve your spot), you get 25 free Christmas Cards (a $75 value)!!! So, don’t miss out, and reserve your session today!
Hi there! Doing some more backtracking on the blog today. Here’s a great fall mini session with the lovely Lauren when she was ten months! It has been one of the sweetest things getting to check back in with her every few months and watch her grow!
If you want to document the first year of your upcoming baby’s life, email me at firstname.lastname@example.org for newborn package information.
Hello! I’m having a contest! The contest is all about my 2010 wedding photography clients. Please “vote” for your favorite pictures by leaving a comment with the three pictures you like the most (one from each category). Your comment will only count once on here, but if you want to double your vote, you can like the photo(s) on this Facebook album, click here.
# 1…..Marcella and Mike
#2…..Cassie and Jeremiah
#3……Lindsay and Will
#4……Andrea and Pax
#5…..Sarah and Brian
#6…..Betsy and Shane
#7…..Kelly and Kyle
#8…..Ashley and Johnny
#1…..Cassie and Jeremiah
#2…..Christina and Tim
#3…..Lindsay and Will
#4…..Brittany and TJ
Okay, so you can vote for one in each of the three categories simply by leaving a comment at the end of this post. The contest will end midnight on Tuesday, January 25th so please vote before then!
It was quite a close race, but voting is now closed and the winners are:
Best Engagement: Kelly and Kyle
Best Bridal: Lindsay
Best Wedding: Lindsay and Will
Congrats! And thanks to everyone who voted.
I think the holiday season has a way of bringing out the cook in me. Or maybe it was the crazy low temps today that made me just want to turn on the oven. Whatever the reason, I busted out my fabulous new magazine, 100 Best Cookies, and started on recipe #27. Several cookies later (this girl doesn’t count), cooking was a decision I do not regret.
If you would like to try:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/4 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon milk
1 teaspoon vanilla
3/4 cup powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar
1. Preheat oven to 350 degrees F. In a medium bowl stir together flour, cocoa powder, and baking soda; set aside.
2. In a large bowl combine butter and the 1/4 cup peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds.
…Add the 1/2 cup granulated sugar and brown sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg, mil, and vanilla until combined.
…Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
…Shape dough into 32 balls, each about 1 1/4 inches in diameter. Set aside.
3. In a small bowl combine powdered sugar and the 1/2 cup peanut butter. Beat until smooth, kneading by had if necessary. Shape mixture into 32 balls.
4. For each cookie, flatten a chocolate doughball; top with a peanut butter ball. Shape dough around peanut butter ball to enclose. Place balls 2 inces apart on an ungreased cookie sheet. Flatten with te bottom of a glass dipped in the 2 tablespoons of granulated sugar.
5. Bake in preheated oven about 8 minutes or just until set and surfaces are slightly cracked. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack to cool. Makes 32 cookies.
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Let me know how yours turn out!