My beautiful niece is turning 2!!! How can that be already?! We headed out to Discovery Lake to capture this milestone and Addie was quite the little model! I just LOVE her!!!!
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My amazing cousin, Jodi, came over today to give me a break from potty training hell. In exchange I took her adorable daughter outside to breathe some fresh air. While we were out there, I thought I’d capture a few shots of her exploring. One is such a fun age!
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I know this is a photography blog and not a food blog, but it’s MY blog, right? So, therefore I can put whatever I want on it. And so, I’ve decided that every once in awhile I will put up random pictures and various thoughts that I have. Today’s post is about baking, which just happens to be my “happy place”. I’ve had this recipe for awhile and was so excited to finally make it. I mean caramel apples AND cupcakes?! Does it get better than that? It’s also pretty easy, which is a plus. Enjoy! (And feel free to lick the computer screen…they look as good as they taste!)
Caramel Apple Cupcakes by Silvana Nardone (from Everyday with Rachael Ray magazine)
INGREDIENTS
~1 1/4 cups flour
~ 2 teaspoons baking powder
~1/2 teaspoon ground cinnamon
~1/2 teaspoon salt
~2 eggs, at room temperature
~1/2 cup packed light brown sugar
~1/2 cup granulated sugar
~1/2 cup vegetable oil
~2 teaspoons pure vanilla extract
~2 rome apples (I used gala) -about 1 pound, peeled and shredded (it goes quickly if you use a standing cheese grater)
~1 1/2 cups chewy caramel candies
~1 tablespoon heavy cream
DIRECTIONS
1. Arrange a rack in the upper third of the oven and preheat to 350 degrees. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
2. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25-30 minutes. Transfer to a rack to cool completely.
3. In a small, microwavable bowl, combine the caramels and cream. Microwave for 1-minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.
(I doubled the recipe and made 12 jumbo cupcakes!!)
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My beautiful friend Jen gave birth to the most precious baby girl a little over three weeks ago and we finally got around to taking some pictures of her, although I’m sure I’ll be taking many more over the years to come. I really hope she and my son will be best buds someday!
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I met with the Yphantides this afternoon at their beautiful home. This family was so much fun and made my job so easy. In fact, this is the biggest post so far because I had so many great pictures of them to choose from! They are also excellent fake laughers and I’m not lying when I say I want my kids to be just like theirs when they are older because they were so sweet, funny and well-behaved.
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This past Sunday I met up with the entire Nelson family at an Encinitas beach. We were lucky to have such beautifully clear skies, which made for a great day.
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Chris and I work together during our “day jobs” and she is also an amazing photographer (our family has been lucky enough to be her models). I give the prize for “easiest shoot ever” to this family. They were so laid back and their kids were PERFECT!! Plus, it was a beautiful day after such a rainy week.
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My niece, Adelaide June, turned 1 on April 21. She is growing up into such a beautiful little lady, who makes me laugh at all the funny faces she makes. My husband looks at Addie’s pictures and says it makes him want to have a girl. Those are my thoughts exactly!
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I had so much fun on this shoot and loved so many of the pictures (seriously, could she get any cuter?!), that I thought I’d put two posts up to display all of them! Enjoy!
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