I cannot tell you how much I love this couple! They are so down to earth, fun, and IN LOVE!
I had SO much fun with these gals roaming Seattle last spring!
It was one of those rare gorgeous Seattle nights…well, it’s always gorgeous, but it’s not often the sun is out and the sky is completely clear! I loved photographing Megan with her besties…we got some awesome expressions and had a blast!
Megan did her senior project on photography and I offered my two cents, but she has a great eye-I don’t think she needed much advice!
I couldn’t believe I had lived in Seattle for 15 years (okay 6 and then I got married, but I still visit all the time and consider it home!) and had never heard of the gum wall!
Megan and friends are now in college having a great time…I know they have bright futures ahead of them!
by lyndsey
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Bri was one of the coolest seniors around. I say “was” because I am so behind in blogging that she is now in college! But seriously, she was involved in everything and is well-loved by everyone! We met at her high school to get a few shots, and then moved on to our location. It’s an awesome time of year for senior photos-contact me if you are interested! In October, a senior session is only $75!
by lyndsey
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Instead of using my silly excuse for a food blog to share my cupcakes (that I haven’t updated forEVER), I decided to start sharing them on this blog! These are my favorite creation by far in terms of yumminess! I put them together in a cute Halloween display that could be used for parties.
Pumpkin Spice Chocolate Chip Cupcakes
1 Betty Crocker Spice Cake Mix (any other brand should substitute fine)
2 cups Libby’s Pure Pumpkin
3 large eggs
1/4 cup packed brown sugar
Pinch Nutmeg
Pinch Cinnamon
1/2 cup water
1/3 cup vegetable oil
1/2 cup flour
2/3 cup Nestle mini chocolate chips
Add spice cake mix and pumpkin to a mixing bowl, beat until mixed together. Add eggs one at a time, beating after each addition. Add the rest of the ingredients to the mixing bowl except the chocolate chips. Beat for 2 minutes. Stir in the chocolate chips. Spoon into muffin tins lined with cupcake liners. Bake at 350 for 20 minutes, or until a toothpick comes out of the center with tiny moist crumbs attached.
Makes 24 mouth-watering, moist, eat-so-many-you-will-gain-ten-pounds cupcakes! Well, maybe only 5 pounds, unless you add the mousse frosting, which is a must! They also make great mini-cupcakes if you have a mini-cupcake pan.
Pumpkin Mousse Frosting
2 cups heavy whipping cream
1 package Jello Instant Vanilla Pudding
1 1/2 cups Libby’s Pure Pumpkin (If you buy 2 cans, it will be the perfect amount for the cupcakes and frosting.)
1/2 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1 cup powdered sugar
So, I’ll admit, I made up the recipe, so I don’t know if this is officially mousse! But it does have that mousse-y texture that makes the cupcakes delish!
Whip 2 cups heavy whipping cream until soft peaks form. Fold in the package of vanilla pudding. Add pumpkin, cinnamon, nutmeg, and gradually beat in powdered sugar. That’s it!
I piped on the frosting, but feel free to just lop a bunch on to eat the cupcake!
For the display, I used a package of Wilton black spider-web cupcake liners that came with the cupcake picks. Found them at Wal-Mart for $1.88! The orange cupcake wrappers were also Wilton, and also $1.88 at Wal-Mart.
The black and white wrappers are my FAVORITE, Bella Cupcake Couture. They are around $9, but they are made to last! I’ve used them several times, and I love them! They have wrappers for every occasion!
by lyndsey
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It’s been awhile since I participated in i heart faces‘ weekly photo challenge! My son and his great-grandfather are reaching to hold hands. This ended up being 3 year old Max’s last visit with Grandpa Gunnar, so it is a very special photo for us!
by lyndsey
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