Friday, February 20, 2009

Pretty in Pink

Once again, I promised my favorite twin princess' mother that I would wait to post their session until after everyone received their Valentine's cards. I am pretty sure it is late enough for that now, so here goes. I loved the rustic location - we went up to the families ranch, near Temecula, California. It was so beautiful - they had a lovely little lake, beautiful groves of trees and pathways and the neatest rocks which made a great setting for our session. I have been having so much fun with these beautiful girls and their mom - I get to live out lots of my creative dreams! I can't wait for out Springtime/Easter session!

Thursday, February 12, 2009

Fun Valentine's Recipe

I know it is not very photography related, but I just wanted to share this fun Valentine's Day recipe for all of you ambitious cooks out there that want to create the perfect heart shaped confection for your loved one! Enjoy!

Cherry Berries on a Cloud
Perfect for Valentine’s Day!

Cherry pie filling and lemon juice can also be mixed with 1/2 teaspoon almond extract and 1/2

teaspoon cinnamon.

Ann also uses a homemade filling made from canned pie cherries - see Cherry Banana Pie filling.

Serves 8
egg whites (1/3 - 1/2 cup)
1/4 teaspoon cream of tartar
1/2 cup sugar
1 3 oz. pkg. cream cheese, softened
3/4 cup sugar
1/2 teaspoon vanilla
1 cup chilled whipping cream (or Cool Whip)
1/2 cup miniature marshmallows
1 21 oz. can Cherry Pie Filling
1 teaspoon lemon juice
2 cups strawberries (fresh or frozen and thawed), sliced

Meringue: Heat oven to 275 degrees, cover baking sheet with heavy brown paper or parchment
paper; draw or trace outline of heart with
9” at greatest width. Beat egg whites with cream of tartar until foamy; beat in 3/4 cups sugar 1
tbsp. at a time; continue beating until stiff and glossy -DO NOT UNDER BEAT!!! Spoon
meringue into outline on paper, building up sides. Bake 1 1/2 hours, turn off oven; leave
meringue in oven with door closed for 1 hour. Remove from oven and finish cooling away from
draft. Remove paper when meringue is completely cool and place meringue on serving platter.

Filling: Blend cream cheese, 1/2 cup sugar and vanilla. In chilled bowl beat whipping cream
until stiff. Add powdered sugar for desired sweetness. Gently fold whipped cream and
marshmallows into cream cheese mixture. Pile into meringue shell. Cover and chill at least 12
hours. Just before serving top with cherry berry topping and cut into wedges.

Cherry Berry Topping: Stir together cherry pie filling and lemon juice, and if desired add 2 cups
of sliced strawberries.

Tuesday, February 10, 2009

Playing Catch-up!

So I know I haven't posted in a while. I still have a bunch to post from Jan and Feb. But first I needed to get these backlogged posts up from last year. All sessions that never got posted. I am doing them all at once, and they are all kind of mixed together. Sorry it is so long... I promise to post some more recent shoots very soon!