Tea Party

Happy Wednesday! 

I'm back, after a bit of a break, with some pictures from a shoot I did for Western Living magazine recently. We shot this Mother's Day Tea Party at The Cross. They kindly let us set up shop for the day, while we propped and primped some fabulous treats and flowers. It was pretty handy to have a shop full of the perfect props too. 

Naomi and Lawren set up the food, while Elizabeth and Sylvie get ready for their close-ups. 

This is just a sample of the food we shot that day. You can find all the recipes, of several tea party essentials, in the new issue of Western Living, or online here. 

Our "studio" for the shoot, in a pretty area of The Cross. They were very sweet to hang a light fixtures for us as well.

So much more, from this shoot, featured in the May issue of Western Living. Just in time for Mother's Day! 

Have a great day! 

janis

hello weekend

Happy Friday! Hope you all had a great week.

I just wrapped up a fun week, shooting for an upcoming book by Holly Becker (Decor8) and Leslie Shewring (A Creative Mint). Leslie was here for the shoot, along with Jessica Senti. Great women to work with. Can't wait to see how it all comes together...next spring when the book is released.

Last weekend I tested out the new Instant Lab, from the Impossible Project. Thought I'd share the results with you. It turns your iPhone pictures into a real instant photos. Cool idea, but it does take some testing to get the exposure right. I'm not sure that I'd want to buy one, as I think the novelty would wear out, for me, pretty quickly. When I take instant pics, I still love my sx-70, in all it's unpredictable glory. If you have one of these, I'd love to know your thoughts on it. Do tell!

The Instant Lab. 

Some of the images taken with the Instant Lab, of my iPhone pics. 

After a week of eating, well, a lot of cookies, I think I might try snacking on some of this over the weekend. I made a nut mix adapted from a recipe I saw ages ago in a healthy living supplement in a newspaper. It's so good.  You can really use any combo of nuts you like along with whatever dried fruit you prefer. I always go for dried cherries and/or blueberries.

Cocoa Nut Mix - makes about 2 cups

2 tablespoons cocoa powder
1 tablespoon sugar (I used a raw sugar)
1 teaspoon cinnamon
pinch of salt
1/2 teaspoon vanilla
1 large egg, white only
1 cup cashews
1 cup almonds
1/2 cup walnuts
1/2 cup dried blueberries
1/2 cup dried blueberries

Preheat oven to 325f/160c. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk egg white for about 30 seconds, until foamy. Whisk in cocoa, sugar, vanilla, salt, and cinnamon, until smooth. Add nuts and stir until evenly coated in egg mix. Spread out nut mix, evenly, onto baking sheet. Bake for about 7 minutes, stir nuts, then bake for another 6 minutes. Keep an eye on them, so they don't decide to burn. Allow to cool, then add blueberries and cherries. Snack away.

Have a lovely weekend!

janis
x

Baked on Monday - Oatmeal Raspberry Chocolate Muffins

By the sound of some of your comments regarding Friday Fantasies, you all had lovely weekends. Happy to hear it!

This week I've baked a batch of oatmeal raspberry chocolate muffins. They seem a bit more sensible and slightly less sugary and fatty than past recipes! Having said that, they are pretty bloody delicious.

Oatmeal Raspberry Chocolate Muffins - makes 12

1 cup milk at room temperature
1 tsp white vinegar
1 cup rolled oats (do not use 'quick' oats)
1 large egg at room temperature
1/4 cup dark brown sugar
1/2 cup melted butter (allow to cool a little before adding)
1 cup plus 2 tblsp all purpose flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg, freshly ground
1/2 tsp cinnamon, freshly ground
1 cup fresh or frozen raspberries
1/2 dark chocolate chips or chunks

Combine milk, vinegar and oats in a bowl and let stand for one hour.
Preheat oven to 375f. Grease a 12 cup muffin tin and line with papers.
Crack egg into the oat mixture then sugar and stir to combine. Stir in melted butter. Sift remaining ingredients into the bowl  (flour, salt, baking soda, baking powder, spices). Fold in to batter, gently, taking care not to over mix. Add raspberries and chocolate and fold in gently.

Scoop batter with a 1/3 cup and place in each cup. Bake for about 15-18 minutes, until light brown on top. When ready, tops should spring back when touched. Allow to cool in tins....if you can wait that long.

Eat up!