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

Baked

That's exactly how I feel today after 4 days at Disneyland! It was heaps of fun, but wow I can't believe how exhausting it was at the same time ;) How's everything going for all of you? Hope your week's off to a good start.

With Reese's peanut butter cups on my mind (I pinch them from my nephew's Halloween candy bags), I baked some chocolatey, peanut buttery cookies.

Chocolate & Peanut Butter Sandwich Cookies - makes about 30 cookies (15 sandwiches)

2 1/2 cups all purpose flour (I used whole wheat flour for this batch)
1/3 cup cocoa powder
3/4 cup chopped dark chocolate
8oz/250g unsalted butter, at room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1 egg yolk
1/3 cup plain yogurt
Filling:
3 tablespoons unsalted butter, at room temperature
1 cup icing sugar
1/2 cup smooth peanut butter (I used unsweetened)
4 tablespoons whipping cream

Preheat oven to 350f/180c.
In a medium bowl, sift together the flour and cocoa powder, add chopped chocolate then set aside. In another bowl, beat the sugar and butter until creamy. Mix the yogurt and egg yolk together, then add to the butter mixture along with the vanilla. Beat until combined. Slowly add the flour mixture until a dough forms. Wrap in plastic wrap and chill for about 30 minutes.

Roll into balls, and place on parchment paper lined baking sheet, and flatten a little. Bake for about 17-20 minutes, or until a golden colour around edges. Allow to cool completely on a wire rack.

To make filling: In a small bowl, beat together all ingredients until light and fluffy. Spread icing on the bottom half of the cookies. Top with remaining cookies. Voila!

Enjoy!

Have a great day. Back soon.
Janis