A Sister's Picnic

What a fun afternoon!  I had the pleasure of photographing Katie and Elizabeth this past weekend. It was nearly impossible to narrow down the photos to just a few for the sneak peek.  These sisters are absolutely beautiful, sweet and full of giggles. My job has never been this easy!  I set out to capture exactly who these girls are to each other and their parents.  Comical, serious, silly and ultimately very sweet - how often does a photographer get to join in on a picnic and get fed green M&Ms in the process?! It could't have been more fun to capture these big sister, little sister moments. Enjoy!

Not only did these two lovely sisters provide me with smiles and giggles, they managed to completely relax and throw a few pensive moments my way! Jackpot!!  What a treat to catch a few thoughtful moments on these young faces.

In a few weeks all the photos will be ready to view at www.alicerichessnow.com! I am so looking forward to finishing all the edits and creating a few sepia and black & white collections for this family!

Gimme S'more Cupcakes!

This was a fun recipe to try, we love s'mores and cupcakes around here. I have been working on the perfect chocolate cake recipe and this batch still needs some work but it was good enough as a base for this latest creation!

I had several ideas on how to construct a S'more cupcake but finally decided to include the graham cracker in "sprinkle" form.  A little melted butter, sugar and finely ground almond made for a nice addition.  I can't give you a recipe because I didn't measure at all! You want the graham cracker mixture to be damp but not wet with butter, enough to hold all the ingredients together.

The marshmallow frosting was tricky! It's so sticky.  This recipe is similar to what I tried.  I couldn't imagine using that much butter in a frosting recipe.  In all honesty, I usually cut the butter amount in half for every recipe I first started trying.
The important thing with frosting is to start with a butter and/or cream cheese base and add confectioners sugar [CS] slowly.  Half way through adding the [CS] pile in the flavor, whether it be marshmallow fluff, lemon or cocoa powder.  Finish with the remaining CS and add a teaspoon of milk at a time until the frosting meets piping consistency.

[now is a good time to taste test]

The real tricky part was the thought of piping such a sticky substance. No worry, simply spray some pam or cooking spray (please don't use olive oil) in the piping bag and you'll be just fine!  

I almost enjoy the presentation as much as the cupcake itself...almost, but here it is anyway:

Happy baking! Enjoy!

Updated: Chocolate Guinness, Whiskey & Bailey's Cupcakes, phew!

Okay! You might remember a post about these cupcakes from last year: Cupcakes: March 28, 2011.  It's hard to believe how far I've come with my recipes and techniques, it's been interesting to go back to some old recipes and try again.  Bare with me folks, I'm hoarding my tried, true, tested, & approved recipes for the long awaited cookbook! But not everything is mine,  here's the original location for this cupcake recipe: Smitten Kitchen. Anyway! I find it's so fun to try older recipes again and see how much I can improve them. Uh, success?! These cupcakes were already a success but a few tweaks with ganache and general baking practice they came out even better!

I've finally figured out the sufficient amount of batter to put in cupcake liners.  Sometimes I use a ladle but mostly I  pipe it into liners.

The recipe calls for 1-2 tsp. of whiskey in the ganache...I went with 4, okay a little over 4.  Let's just say I wasn't careful.

Time to core the cupcakes...oh darn, time to sample!  There are several ways you can core a cupcake, my favorite is with a melon baller.

It took a few hours for the ganache to cool and harden enough where it wouldn't melt the cupcake.  I used a different kind of chocolate - more cocoa butter - so it took a little longer to solidify.  I pipe the ganache (or any filling) when it comes to the center of cupcakes.  Much, much easier!

Almost there!  Time to make the bailey's frosting.  To balance out the flavor and to add moisture to the frosting, I used a little whipping cream when it got a little stiff.  Taste test to see if the Bailey's is too intense or just right.

I piped just enough to cover the ganache center as this is a very rich cupcake!  Plus, it was for St. Patrick's Day so I went for the 3-leaf clover - which is the actual kind of clover unless you happen to turn over a 4-leaf - if so and you meet a leprechaun, give him my name and number!
Enjoy!

Artist Highlight - Part I

So once again it's been a while and in an effort to make sure you don't think I'm gone forever, I thought I would take a moment to highlight a favorite artist of mine!  She has recently been published and had some of her "wares" sold to customers a few states away.  I'm sure there's more mountains climbed and crochet medals to be conquered that I don't know about yet but I'll find out!  Anyway! Here she is:

http://celticknotcrochet.blogspot.com/

Courtesy of celtic knot crochet & Jennifer Ryan

Courtesy of celtic knot crochet & Jennifer Ryan

Butternut Squash Lasagna, two ways!

Okay, yum! I've already made this about three times and for the most recent adventure I used sweet potatoes instead of squash and super yum!! 

This recipe originated from a bridal shower I attended earlier in the year and once I tried it I HAD to make it! My parents came to visit soon after and it was a perfect lunch - and they are honest guinea pigs.  The backbone of the recipe is from Giada (host of Everyday Italian on the Food Network).  Her Butternut Squash Lasagna is delicious and combine a host of some of my favorite flavors.
An advantage to trying this recipe is that I've never cooked with squash before, it's not a huge hit in our house and I've never had a reason to go through the process of peeling, seeding & chopping - it's quite the chore!

Once you have diced the squash (or sweet potatoes) follow the directions in the recipe and consider using cracked black pepper and sea salt for the flavor.  It really goes a long way.  Once you have sautéed the veggies and mashed them all up the recipe calls for a crumbled cookie...a cookie that I couldn't find in the grocery store.  A good substitute: Stella Doro cookies with an almond flavor, it does the trick!  I forgot this step when I made it the last time and honestly, with sweet potatoes, you don't need it.

While the sweet potatoes and/or squash is sautéing consider starting your basil-cream sauce. So yum!  I bought a basil plant for this as it was past season for my basil plants outside.  If you're local to the Seacoast area I recommend using Olivia's Garden Basil, it has a great peppery flavor and will last a decent amount of time in your kitchen - away from moisture.
It's important to follow proportions when making a sauce that involves butter, flour and milk!  BTW, if you find yourself nearly out of milk, you can easily substitute your coffee's half & half to make up the difference, it actually makes a thicker sauce.

When blending the basil into your sauce, if you have a hand-held blender I highly suggest it (this one is similar to the one we have).  This way you can avoid having to dirty up another appliance and it's more efficient.
Be sure to use fresh mozzarella with this recipe, it really makes a difference in flavor and the moisture helps with the no-boil lasagna noodles (I love these!).  When you remove the foil for the last 15 minute bake, add some freshly shredded (not grated) parmesan cheese, it makes a nice crust and presentation on the top of the lasagna.  This would be a great meal for after Thanksgiving when you're sick of turkey but still in the mood for some fall flavors!
Last but not least, Enjoy! 

Honey, I shrunk the cupcakes...

Mini-cupcakes, absolutely one of my favorite things.  I've been working on fairly decadent cupcakes recently and I find that it might be best for all involved if I make them smaller.  Plus, they are just so much cuter!

Because I had been going a little crazy with the cupcake baking - and I don't like to waste anything - I had some extra Raspberry Triple Cream Frosting, enough ingredients to make Lemon Drop Frosting, and an extreme need to figure out how to make Orange Chocolate Frosting after making a batch of the Orange Chocolate Scones.

Once again I used cream cheese as my base for this frosting.  I wasn't sure at first but it provided a nice tang and compliment to the orange flavor.  Simply a combination of powdered sugar, dutch cocoa (I prefer Ghirardelli), butter, cream cheese, milk & orange juice.
Chocolate sprinkles add a nice touch and texture to these cupcakes!

I changed the Lemon Drop frosting a bit and added lemon zest to enhance the lemon flavor!  These cupcakes were a last minute treat for a girls night in...basically, a baking friend is a good friend.

Raspberry Triple Cream Cupcakes

Okay, well yum.  Really the only way to describe these cupcakes.  I made these cupcakes for a bridal shower and I went raspberry because it just seemed so delicate and pretty! Everything a bridal shower should be...bridal shower, not bachelorette ;)

It didn't hurt that raspberries were on sale at my favorite local spot either!  Here is a recipe similar to what I did.  As you may know by now, I use cream cheese as a base for most of my frostings, I really like the way it holds shape and provides a tangy background.  Basically, these cupcakes were dubbed triple cream because they include, butter and a double-dose of cream cheese, uh Yum!

So this is what happens when you are delinquent on your blog...you can't remember the recipe! I'm pretty sure I chicken scratched it down somewhere whilst in the middle of creating some of the best cupcakes ever - I mean truly some of the best frosting I have made to date.
I do remember that I used a cake box mix due to the lack of flour in the house at the time.  I have since gone through my trusty supply of boxed cake mix and now I ONLY bake from scratch using King Arthur Flour.  If I'm going to perfect my recipes the only way to do it is from the basics. 
Frosting: cream cheese, butter, pwd. sugar, and a raspberry goodness of some kind or another.  Experiment on your own, but make sure to add powder sugar slowly and by the cup-full, you'll end up fighting for the right consistency and flavor if you're not careful.


I'm still getting a hang of just how much batter to put in my cupcake pans - it really seems different with each kind of cake!  You can see with the photo on the left that there is a slight brown to the top of the cupcake, that comes from the cupcake overflowing onto the top of the pan and cooking at a higher temp.  My current ice cream scoop is not an exact science because it tends to build up batter under the scraping mechanism, making it difficult to continue with exact proportions in the pan.  Come to think of it, I have a small and a large scoop, it might be time to try another size.  


Basically the vanilla cake and decadent frosting are an excellent pair.  I'm a sucker for garnishes, plus I had extra raspberries.... :)

Enjoy!