Baby Gallagher

Just a couple weeks ago I got to photograph this beautiful Momma to be.  Mainly lit with natural light coming in through their big windows.  These were so much fun to do, very classic and simple.  With the photos being in black & white you get to focus more on the subject.  I am very pleased with how this maternity session turned out.  There were so many I liked I could of put them all up, but I managed to choose some favourites. I hope you all like them as much as I do! Baby Gallagher is due the first of April, Congratulations Elysse and Kyle!

 

Happy St. Patricks Day!

Top O’ the Mornin to ya! Here is my St. Patricks day treat as promised.  I tried something a little different this time around. I got this recipe from bakerlla.com and thought I would give it a try.  They are called Cake Balls and I thought I would give them a St. Patricks Day green.  They are really fun and easy to make and not to mention they taste really good.

1. Start off with baking a cake. Any kind of cake will do.

2. Once the cake is cooked crumble the cake into a large bowl.

3. Add about 1 cup of frosting and mix together. I used buttercream frosting, but you could use cream cheese as well.

4. Roll the mixture into balls, approximately 1 inch.

5. Chill for about 1-2 hours.

6. Melt chocolate in the microwave or in a double boiler.  Dip balls in chocolate and allow to cool.

7. Decorate to your own desire and Enjoy!

 

Mocha Cupcakes

Well it is about that time again… time for another cupcake post.  I made these cupcakes about two weeks ago during a lazy afternoon.  I wanted to try out a different icing, so I made a boiled icing. For my first attempt I think the icing tasted pretty good.  The cupcakes could of used a lot more mocha flavouring, but they still tasted pretty good.  My next baking adventure will be for St. Patricks Day. Have a wonderful Tuesday night everybody!

Baby Baglole

Mid February I had my very first Maternity Photo Session.  It was a new and fun experience, and I believe I did pretty good for my first time.  Since It was my first maternity I wanted to try as many things out as I could. Here are just a few of my favourite shots from the session.  It was really hard to narrow it down for this post because I think they are all great! I hope you all enjoy them! Baby Baglole is due at the end of March! Congratulations Qeturah and Jeff!

Cherry Blossom Cupcakes

Happy Monday! I thought I would start the week off with yet another cupcake post.  These are the cupcakes I was referring to the the “Cherries” post.  I hope everybody had a great weekend! These cupcakes are one of my favourites I have done so far!  I hope you enjoy them! If you give the recipe a try leave a comment down below about how they turned out. Also if you have any suggestions on some tasty cupcake recipes feel free to share!

For The Cupakes

 2 1/2 cups all purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

8 tablespoons of unsalted butter, at room temperature

1 3/4 cups of sugar

2 large eggs, at room temperature

2 1/4 teaspoons of pure vanilla

1 1/4 cup whole milk, at room temperature

1/2 cup fresh cherries, chopped (or frozen and defrosted)

For The Cherry Buttercream

16 tablespoons unsalted butter, at room temperature

4 cups confectioners sugar, sifted

1 teaspoon whole milk

1 teaspoon pure vanilla extract

1/8 teaspoon salt

1/4 cup of cherry juice

Preperation

Preheat oven to 350.  Place you paper baking liners in a standard cupcake pan.

Sift together the flour, baking powder, and salt in a medium bowl and set aside.  In a large bowl (or stand mixer) cream together the butter and sugar for 3-5 minutes, or until light and fluffy.  Add the eggs one at a time, mixing slowly after each egg.  In a large measuring cup mix together your vanilla extract and whole milk.  Add one third of the dry ingredients followed by one third of the milk and mix thoroughly.  Repeat.  Add the last third of dry ingredients and milk.  Mix slowly until just incorporated.  Using a spatula gently fold the cherries into the mixture.

Scoop the batter into you lined cupcake pan.  Bake for 16-18 minutes (starting to check at 15 minutes) or until a toothpick comes out clean.  Transfer the pan to a wire rack and cool completely.

For the frosting combine all ingredients into a large bowl and whip together on high speed until light and airy, approximately 3-5 mintues.  Then using a knife or a piping bag top your cupcakes with the frosting.