Baked

Hope your Monday has been a good one! It's a very dreary, rainy, day here in Vancouver, which is fine with me. Lots of photo editing to do, so it keeps me inside glued to my computer.

I baked a really easy almond cake over the weekend. So flipping good. It's great on it's own, but adding baked orange slices makes it even better. Next time, I might make the oranges boozy. ;)

Almond Cake with Baked Oranges - makes one round 8 inch cake

1/2 cup unsalted butter, softened
3/4 cup sugar
1 cup almond meal
1 teaspoon almond extract
3 large eggs, beaten
1/4 cup all-purpose flour

To make cake: Preheat oven to 350f/180c. Lightly butter and flour cake tin, and knock remaining flour.
With a mixer, beat the butter and sugar together until light and fluffy. Add the almond meal, almond extract, eggs and flour and beat until well combined. Spoon the batter into the prepared cake tin, place in oven and bake for about 35 minutes, or until cake is just coming away from edge of pan. Allow to cool in tin for 10 minutes before turning out onto a wire rack.

Baked Oranges

3 large oranges, peeled and sliced

2 tablespoons light brown sugar

remaining juice squeezed from peel

To make baked oranges: Peel and slice oranges, then arrange in an oven proof pan or baking dish.

Squeeze remaining juice from peel, and drizzle over top of sliced oranges. Sprinkle brown sugar over top. Place pan under the broiler and cook until they start to bubble and colour, about 10 minutes. Keep an eye on them so they don't burn. Place a couple of slices, along with a little juice, on top of each slice of cake. Enjoy!!

That's it for today! Back soon.
Janis

Sunday Observatons

I hope you've all had a lovely weekend. Sunday does seem to come around rather quickly, doesn't it?

This is what I've been up to today...

Pouring through all the shots of this beautiful jewelry, designed by the talented Shereen De Rousseau. I shot her new line of necklaces, bracelets and earrings, recently. Check out her entire line here.

Jingle Bells! It's Christmas at The Cross, and I shot it all the other day. Today is post production, and there are heaps of pics to go through. They have a huge selection this year. FYI, their customer appreciation night is coming up on November 16th. 

One last thing...I changed up my banner. I'm quite loving deep plum and orangey colours these days! 

That was my Sunday. What did you get up to? If you "fell back" this weekend, did you enjoy your extra hour of sleep? 

Back soon!

Janis

Welcome to the weekend

I shot these horses for a story about Eco farming for Sunset magazine (it's in the November issue). To be honest horses terrify me (thank you grade nine P.E. teacher for making me ride a horse named "Streak"), but I love shooting them. They're beautiful creatures.

Have a great weekend! Back on Sunday.
Janis

Colourful City Living

Happy hump day! How's your week going? Hope it's been stress-free. Any of you still stealing candy from your kid's or niece's/nephew's candy bags? I am. ;)

Issue #5 of Anthology is out - yeah! I shot a very cute apartment for it, designed by Peter Wilds (formerly of The Cross). The homeowner, Carol Dey, is a world traveller and has some great little collections from her travels. Here's a snippet.....

I love her collections from her travels, and the woman isn't afraid of colour. Love her. You can see more pics, and read Carol's story in the new issue of Anthology.  I had a sneak peek - looks like another fantastic issue.

Back soon!
Janis

Baked

Happy Halloween everyone! Hope you're having a good Monday. 

As I mentioned in my last post, I was inspired by all things Mexican on our recent little trip to California, so I've baked some Mexican brownies. They have a hit of cayenne, and are moist and delicious. 

Mexican Brownies - makes one 8" square pan (about 9 slices)

1/2 cup unsalted butter

3 oz bittersweet chocolate, chopped

2 oz unsweetened chocolate, chopped

3/4 cup sugar

1/2 cup almond meal

2 large eggs, each egg beaten separately

1/2 cup all purpose flour

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon cayenne pepper

Preheat oven to 350f/180c. Butter and flour an 8 inch square pan, knocking out excess flour. 

In a saucepan, melt butter and chocolate over low heat, stirring constantly until melted and smooth. Remove pan from heat, and allow to cool for about 15 minutes. 

Once cooled, pour melted chocolate into a medium size bowl, add sugar and almond meal and combine. Add beaten eggs, one at a time, and beat well with a wooden spoon until batter is smooth and glossy. Stir in flour, cayenne, cinnamon and salt until just combined. Do not over mix. Spread batter evenly in pan and bake for 23-25 minutes or until a skewer, inserted in centre, comes out with crumbs attached. Cool brownies completely in pan before cutting.  

Chocolate glaze:

1 cup icing sugar

1/4 cup cocoa

1/2 teaspoon vanilla

3/4 teaspoon cinnamon

2 1/2 tablespoons milk

To make glaze:

Combine all ingredients in a small bowl, and whisk until smooth and glossy. Spoon onto brownies, and enjoy!

Bye for now! Have a spooky night. 

Janis

Sunday Observatons

Hi all! Hope you've had a good weekend. What did you get up to? I worked a little, cleaned a little, and crafted a little....

Inspired by all the lovely Mexican decoration and celebrations going on while in California and at Disnelyland. Day of the Dead takes place on November 1st and 2nd. Learn about it here. 

Check out Gallant & Jones here. 

Well, that's been my Sunday. Now to watch a couple of horror flicks and get mentally prepared for Halloween. Have a good night!

Back soon.

Janis

Cushions for Friday

Happy Friday! Hope you've had  a great week.

I had the pleasure of shooting these beautiful cushions designed David Keeler and Robert Quinell of Provide, a fantastic shop here in Vancouver. They've recently added a collection of their own products, called Provide Made. They're made by highly skilled artisans in India, from hand-woven silk dyed in stunning colours from fuschia to eggplant. Love these cushions.

Aren't they beautiful? If you're in the Vancouver area, check out Provide and say hi to Robert and David!

Have a great weekend. Back soon!

Janis