Lifestyle Fall Family Session

I had the opportunity to photography this spunky family at a pumpkin patch in Pea Ridge, Arkansas.  Mandy and Gavin have been featured on my blog before, except now they have an adorable growing brood! I love this little family!! 

 

First Birthday Session with Kennedy

Kennedy's 1st birthday portrait session is a definite favorite.  She has a habit of stealing the hearts of those around her including mine!  Photographing her every three months for the past year has been a delight.

Sonya and Ben's 80's Engagement Session

Sonya and Ben are a fun couple and we wanted to capture that since it's a big part of their personalities.  Last week you viewed a few classic & timeless portraits from Part I of their Engagement session (find it here).  Check out part II, a throwback 80's Engagement session courtesy of Ben, Sonya, Chewbacca, and Yogi!

Sonya and Ben's Engagement Session Part I

Sonya and Ben met in 9^th grade at Elmwood Junior High through mutual friends; they kept running into each other and eventually became friends themselves.  It wasn’t until after high school they finally became a couple!  As a personal friend, I’ve been along to witness the relationship between them grow, from young love to marriage.  The lovebirds will be tying the knot in October at Fairlane Station.  It was an honor to photograph their engagement session at Horseshoe Bend on Beaver Lake and in the studio.

Sonya and Ben wanted original, one-of-a-kind engagement photos as well as something classic to stand the test of time.  Their session will be shown in two parts. The first is something a little more timeless and the second part you will have to tune into the next blog post to see!!

Foodie Thoughts and Memories

Hi everyone!!  I have a little bit of a personal post today.  For the past six weeks I’ve been recovering from patellar realignment knee surgery and it had me laying low for over a month including not taking any photo sessions.  During those first five weeks, I spent a lot of my down time attending workshops at CreativeLive learning from world-renowned photographers, daydreaming of epic photo shoots, and baking treats.

My love of sweets began early in life.  The mother and grandmothers in my life helped me to appreciate a good dessert.  Sweets (aka desserts) are THE most important course of a meal for a person who just can’t get enough.  Sitting around on my booty for 5-6 weeks had me thinking a lot about my photography business but yes…about sweets too. 

I specifically remember peanut brittle and divinity by Grandma Dover, strawberry cake from Grandma Gatewood and pear with cream cheese stolin from my mom who spent hours perfecting homemade bread and pastries while I was growing up.  Family get-togethers, reunions, and Sundays were always accompanied by an amazing meal.  It’s easy to correlate good times and good food in the same memory. 

The dessert course is it for me and I strive to find the best recipe to create a Wow dessert for the # 1 person in my life.  This person is my husband, a professional chef and restaurant owner who can give an educated but sometimes cut throat critique.  If my husband gives it an A++, by God, you know its award winning.

I wanted to share with you one of those ‘award-winning’ recipes that I tried over the last month.  It was a huge hit with family and friends.  Lemon Bars are great for spring or summer (heck who are we kidding winter and fall too).

Crust:

2 cups sifted organic flour

2 sticks unsalted butter

½ cup baker’s sugar

¼ teaspoon kosher salt

Filling:

1 stick unsalted butter

¾ cup plus 1 tablespoon baker’s sugar

½ cup freshly squeezed lemon juice

2 large eggs

Zest of 1 lemon

Powdered sugar for dusting

Preheat oven to 350 degrees F.  For your crust, combine flour, sugar, and salt in a food processor.  Add butter and mix until mixture resembles course meal.  Place the mixture onto a 9x13 baking pan and press into an even layer.  Bake for 20 minutes or until the layer is light golden brown (do not over bake). 

Simmer water in a saucepan and place a large glass (or Pyrex) bowl on top of the simmering saucepan. In the bowl, whisk butter, ¾ cup sugar, lemon juice, and zest until the mixture fills warm and sugar is completely incorporated.  It will take about six minutes.  Remove the bowl from the heat. 

In another bowl, beat eggs with 1 tablespoon of sugar until light and fluffy.  Temper the hot lemon mixture into the eggs…then add the eggs back into the lemon mixture whisking constantly.  Pour the lemon mixture over the hot crust and bake another 15-20 minutes.  The curd should be set and golden brown when it is done.  The confectioner’s sugar is used to dust the lemon bars.  You can cut them into squares or into triangles on an elegant plate to really impress. 

I hope you are able to try this recipe; it would be the perfect Easter Sunday dessert or an excellent sweet to bring for food days at work.  Let me know what you think.