Monday, April 21, 2014
I was really photographically challenged last weekend. I couldn't get my photos right, at all. They were over-exposed, out of focus, I was really struggling with my new camera. Uh. I just need lots of time with lots of practice.
Also, toddlers are very difficult to capture photos of. Juliet looked absolutely adorable in her Easter dress from her aunt Chris but I couldn't get a great shot of her in it (with my Canon 7D). For the best photo I took of her all weekend check out my Instagram.
We spent the weekend in North Dakota with Erik's family. I was a bit nervous about the 6.5 hour drive with Juliet but we've done it before and it usually goes well. Luckily, Juliet was really awesome driving both ways, happy and sweet.
As always, Erik's mom, Karen, had a lot of delicious food (and way too much of it!). I am ready for a green smoothie tomorrow morning.
Karen always makes a fish dinner on the Friday before Easter. We had pan-fried walleye with butter noodles (with fried bread crumbs), corn on the cob, garlic bread and cucumber salad. Carbs on carbs. Erik ate that entire plate.
The weather was really nice over the weekend and Juliet enjoyed playing outside. She mostly ran around and even though these few pictures are not awesome (in terms of focus and lighting) I just love the sentiment behind them. They capture how happy my little girl was last weekend; arms out, running with the breeze in her hair. Juliet was spoiled as usual by grandma and this pink tractor (with a trailer, no less!) was one of her gifts from the Easter bunny.
I didn't get a chance to take photos of our Easter meal but it was great and included a balsamic, maple syrup and dijon mustard glazed ham, au gratin potatoes, beans, buns, noodle salads, baked rice, and a ton of desserts. Karen had homemade strawberry ice cream which was delicious.
I hope you all enjoyed your Easter.
Wednesday, April 16, 2014
Sugar Canvas is dedicated to the design, planning and creation of dessert buffets in the Cayman Islands.
This gorgeous dessert table was the centerpiece in the wedding that was held on a private beach on the 7 Mile Beach in Grand Cayman. The colors were mint, peach and ivory with a touch of gold.
It couldn't be more lovely. I am a major lover of anything shabby chic.
The bride and groom opted for the focus of the desserts to be fairly simple such as cookies, brownies, coconut cream and vanilla cupcakes as well as donut holes. Ribbon cakes are so gorgeous and I love the light peach color against the mint cake stand. This is a great idea for any brunch or dessert table. Simply buy store-bought donut holes, and add them to a skewer or lollipop stick. I am a big fan of the burlap and lace details throughout this table. Mini pie pops with all different flavors. I'm hungry. Also, I adore that mini heart bunting. This table is stunning and I'm sure it was a special treat for all the guests. Thanks so much to Josephine of Sugar Canvas for sending it my way.
Linens, Table Rental, Backdrop Set Up, Flowers: Celebrations Ltd Cayman
Sweets Styling, Monogram Sugar Cookies, Custom Cupcake Toppers, Pie pops and Doily Cake Bunting : Sugar Canvas Cayman
Two Birds Cake Topper: DoTheDeco
Catering: Kirk Market
Love Is Sweet Banner: Franny Chicago
Cupcake Wrappers: Brightsoslight
Photography: Kenroy Lumsden
Monday, April 14, 2014
Juliet absolutely LOVED the carrot cake cookies, she had one before I added the frosting and devoured it faster than I've ever seen her eat anything. Then I tried one and I got it.
It took me about 45 minutes to take the photos for these cookies because it was my first time shooting with my new Canon 7D and I was getting so frustrated. The settings are all in different places and I was having a hard time getting a good shot because I didn't know how to make the adjustments with exposure and focus that I needed.
I'm pretty sure these cookies toppled over right after I clicked the shutter for this photo
My mom would love these cookies, she loves carrot cake. I took this batch to work today but just realized I better save a couple for her!
Carrot cake sandwich cookies (recipe adapted via Cooking Light)
2 cups shredded carrot (I used organic baby carrots and shredded them in my food processor with the grater attachment)
2/3 cups packed brown sugar, divided
2 tablespoons canola or vegetable oil
1/4 cup unsalted butter, divided
1 teaspoon grated orange rind
3/4 teaspoon vanilla extract, divided
1 large egg
1 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
3/8 teaspoon salt, divided
1/4 teaspoon baking soda
4 ounces cream cheese
1 cup powdered sugar
Preheat oven to 350 degrees. Cover 2 baking sheets with parchment paper and set aside.
Combine shredded carrots and 3 tablespoons of brown sugar in a bowl, toss to coat. Place carrot mixture in a fine mesh sieve; let stand to drain for 10 minutes. Discard liquid.
Place 2 tablespoons of butter in a medium microwave, safe bowl. Microwave for 45 seconds or until melted. Add oil, rind, 1/2 teaspoon vanilla extract; stir with a whisk until well-combined.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining brown sugar (about 1/2 a cup), cinnamon, 1/4 teaspoon salt, and baking soda in a large bowl; stir well with a whisk.
Add carrot mixture and butter mixture; stir until just combined. drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets; gently pat down to flatten.
Bake at 350 degrees for 11 minutes or until set. Remove pans from oven; let stand for 3 minutes. Remove cookies from pans; cool completely on a wire rack.
Combine cream cheese, remaining 2 tablespoons butter, remaining 1/4 teaspoon vanilla extract, and remaining 1/8 teaspoon salt in a medium bowl; beat with a mixer at medium speed 3 minutes or until fluffy.
Add powdered sugar, beat at low speed 1 minute or until well-combined. Spread about 1 tablespoon icing on flat side of cookie; top with another cookie, flat side down. Repeat with remaining cookies.