Thursday, October 25, 2012

Forget Magic Mike....

I've got my own stripper living at the house!!

I CANNOT keep clothes (and diaper) on this child when he sleeps! I am cleaning up pee in the morning and after nap. I put short on him, he gets out of them. Greg put tight sleeping pants on him last night and THIS is what I wake up to this morning!! He doesn't even undo the tabs of his diaper, he just pulls it down, so putting the diaper on backwards wouldn't work.. Any other thoughts?!?!?!

**Side Note: isn't he totally cute!!!**

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Monday, October 15, 2012

Recipe: Pumpkin Cranberry Walnut White Chocolate Chip Cookies

Pumpkin Cranberry Walnut White Chocolate Chip Cookies

    1 1/2 tsp. Ground Nutmeg
    1 tsp. Cinnamon
    1 tsp. Ground Ginger
    3/4 cup Pumpkin Puree
    2 tsp. Vanilla Extract
    1/8 tsp. Ground Cloves
    1 tsp. Baking Soda
    1/2 tsp. Baking Powder
    1/2 tsp. Salt
    2 1/4 cup Flour
    3/4 cup Granulated Sugar
    3/4 cup Brown Sugar
    1 cup Walnut Pieces
    1 cup Dried Cranberries
    1 cup White Chocolate Chips
    1 egg
    3/4 cup Sprouts Unsalted Butter

Preheat oven to 350° F.
In a large bowl, beat butter, pumpkin purée, egg and vanilla until smooth. Add granulated sugar and brown sugar, beat until fluffy.
Add dry ingredients – flour, nutmeg, cinnamon, ginger, ground clove, salt, baking soda and baking powder. Mix well.
Coarsely chop walnut pieces. Fold in chopped walnuts and dried cranberries.
Drop tablespoonfuls of dough onto cookie sheets greased with unsalted butter, spacing about 1-inch apart. Bake for 15 minutes. Let cool and enjoy!
Makes 3 dozen cookies

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Recipe: Pumpkin Spiced Lattes

Pumpkin Spiced Lattes

-8 T of pumpkin puree
-8 T of vanilla
-2 t of cinnamon
-8 cinnamon sticks
-4 cups of strongly brewed coffee
-6 cups of milk
-8 T of sugar
-whipping cream
Combine the milk and coffee, and pour into the crockpot. Whip together the other ingredients [minus the cinnamon sticks and whipping cream] and pour into the crockpot. Mix together well.
Cover the crockpot, and cook on high for 2 hours. Serve in mugs. Generously put whipping cream on top of the lattes, and add a cinnamon stick for extra flavor.

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Recipe: Homemade Pumpkin Butter

Homemade Pumpkin Butter...


    1 (29 ounce) can pumpkin puree
    3/4 cup apple juice
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cloves
    1 cup brown sugar
    1 tablespoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1 tsp fresh lemon juice


1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar (I prop it with a wooden spoon). Reduce heat to low-medium and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops!

2. Remove from heat and let it sit for a few minutes before removing lid. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.

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Rice Box Photography: Busy Busy Busy

So, like I said on my last post, it's been tooo long since I posted last and I know there is no excuse BUT.... I have been so busy with Rice Box Photography. I still do not have a studio, but that hasn't stopped the clients from coming for "on location" shoots.. I thought I would share a pic or 2 from each of my shoots since my last post... Enjoy...

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Recipe: Raspberry Dark Chocolate Banana Bread

I know, I know... it's been a looooooong time since I posted, but I PROMISE I'm going to get better at this.. I have so much to share with you, but first thing is first..

Last Wednesday (Oct 10), my mom came over and we had a "baking day." It was so fun and my house smelled heavenly with some fall scents. We made Pumpkin White Chocolate Cranberry Walnut cookies, Pumpkin Spiced Lattes, Pumpkin Butter, and Raspberry Dark Chocolate Banana Bread. The later of the 4 was my favorite and I'm feeling oh so generous, and guilty for not blogging in a while, so I thought I would share the recipe.. Beware, this could be addicting, just sayin!!

Raspberry Dark Chocolate Banana Bread... (enjoy!)


2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

 **Picture from another blog, I didn't get a picture of mine before it was eaten up!!**

You're Welcome!!

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Friday, August 31, 2012

Fall: It's A Time For Crafting!!

I don't know about you, but fall puts me in a CRAFTING MOOD!! So.... with that said....

I have a love/hate relationship with the USPS/FedEx/UPS guy/gal.. I LOVE that they are bringing me little pretties for props or Thirty-One bags. I HATE that they ALWAYS come during nap time. I have put tape across the doorbell; they knock on the door. I put a index card across the door bell; they knock. I put a sign on there that says, "Please don't ring door bell, kids asleep"; they knock on the door... Maybe THIS will keep them from making noise at my door step...

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Tuesday, August 28, 2012

Rice Box Photography: Emma Grace

Here is Emma's pictures from the August 23 shoot.. Enjoy:

Let me know what you think. :)

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Rice Box Photography: Courtlynn Faith

Last Thursday, August 23, I had a photo shoot with my girls.. I thought I would share a few of my favs here on the blog.. Here are some of Courtlynn's pictures... ENJOY!

 **Oops I forgot the "l"**

Let me know what you think.. :)

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Friday, August 10, 2012

Recipe: Banana Chocolate Chip Bundt Cake With Chocolate Ganache

Oh Lordy,

See, it all started with 3 bananas. That's it, 3 bananas. I was cleaning the kitchen and saw those 3 BANANAS! They were black, smooshy, and crying out to be made into banana bread! What a predicament when I realized that I didn't have my Mama's loaf pans! So, I decided to make this...

Banana Chocolate Chip Bundt Cake With Chocolate Ganache

I'm going to share the yummy goodness with you and you can thank me later..

Banana Chocolate Chip Bundt Cake:
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 sticks (8oz) unsalted butter, at room temperature
  • 2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, preferably at room temperature
  • 4 very ripe bananas, mashed (1 1/2-1 3/4 cups)
  • 1 cup sour cream or plain yogurt
  • 1/c mini chocolate chips 
Preheat the oven to 350°F.
Butter a Bundt pan.
Whisk the flour, baking soda, and salt together.
Beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half of the dry ingredients, all of the sour cream and then the rest of the dry ingredients. Scrape the batter into the pan, hit the pan on the counter to de-bubble the batter and smooth the top.
Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the cake to a rack to cool for 10 minutes before unmolding onto the rack to cool completely.

 Chocolate Ganache:
  • 4 ounces semisweet chocolate, chopped
  •  1/2 cup heavy cream
Pour the chopped chocolate into a medium mixing bowl, set aside. Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Drizzle over cooled cake.


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Wednesday, August 8, 2012

Recipe: Pink Fresh Raspberry Muffins With Cream Cheese Frosting..


Pink Fresh Raspberry Muffins:

1/2c butter
2c all purpose flour
1 1/4 c white sugar
2 eggs
1/2c milk
2tsp baking powder
1/2tsp salt
2 boxes fresh raspberries


1: Preheat oven 350 degrees
2: Line muffin tin(s) **Mine made 18**
3: Sift flour, baking powder, and salt together and set aside
4: Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk. Add flour mixture. Beat until combined.
5: Place 3 raspberries in each muffin cup. Save 1 raspberry per muffin for garnish. Add remaining raspberries to muffin mixture and beat well making pink muffin mix.
6: Spoon muffin mix evenly into all muffin containers.
7: Bake at 350 degrees for 25-30 min


April's Cream Cheese Icing

16 oz cream cheese (room temp)
1 1/2c powdered sugar
1tsp vanilla
1c heavy cream

Beat cheese, sugar, and vanilla until smooth and fluffy. In separate bowl beat heavy cream until nearly stiff peaks. Add whipped cream to cream cheese mixture and beat.

These are AWESOME!


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Thursday, August 2, 2012

Wednesday, August 1, 2012

Rice Box Photography: Website..





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Monday, July 30, 2012

The Party...

This year Courtlynn is all about Minnie Mouse, so that's what we did!

I sent out 14 invitations and all but 3 families were able to come! What a turn out!! BUT that meant that Mommy got to make 22 Mickey/Minnie mouse ears for all 22 of those kiddos that RSVPed!!

The ears turned out SUPER cute!

**Don't mind the purple/black fingers, I was tracing 44 ears out!!**

So, Sunday morning we woke Courtlynn up by singing her "Happy Birthday" (which she started crying) and got her ready for church. Ms. Angie bought her a REALLY cute birthday top hot bow that said Happy Birthday on it. She wore that to church with her new dress Mommy and Daddy got her!

**Her hair looks kinda funny, I promise I fixed it before we went to church**

That night we had her party up at the Grand Heritage pool. There were so many people there! Here are a few pictures from the party...

**Food table (minus the sandwiches and cupcakes) with Mickey/Minnie ears**

 **Waiting for her friends**

 **The Pool**

 **Eating some sandwiches and chips with her friends (and sister)**

**Singing Happy Birthday to her and her "blowing" out her candles (Mommy forgot the lighter at home)**

 **The Present Table**

 **Thanks you Ms. Jamie for my mermaid**

 **Thank you Ms. Lauren for my Minnie Boutique**

 **Thank you Nana for my Minnie Mouse**

**Thank you Ms. Heather and Mr. Jeff for my sprinkler hopscotch**

She recieved many more AWESOME gifts, but I don't want to bore you with all the pics. :)
These were some of my favorite expressions and reactions. Thank you to everyone that came out and celebrated my princess! Until next year....

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Sunday, July 29, 2012

My Baby Is THREE...


It seems like yesterday that Courtlynn came into this world at 4:22 am! I love you little girl and Happy Birthday!


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