I had the honor to photograph the fierce Ellie Regalado for her upcoming album, Dream. We did her session in Old City, Knoxville. It ended up POURING rain that day, so we had to get creative while shooting indoors and under some sort of shelter. It was a challenge, but this resulted in being my favorite shoot ever! Ellie is FIERCE and you can see that in these images! Good luck, Ellie on this new venture!
"And should this be the last thing I see
I want you to know it's enough for me
Because all that you are is all I'll ever need
I'm so in love, so in love, so in love, so in love" -Tenerife Sea, Ed Sheeran
A huge thank you to my friend and second shooter, Jonathan Lee! He was a blast to work with and helped grabbed so many important shots!
Our women's Bible study is getting ready to kick off for the fall at Calvary Knoxville and we had a fun get together last night! I decided that I wanted to make a pretty, feminine desert for the occasion because what a great opportunity to bake. As I was trying to brainstorm some cupcake ideas my husband mentioned that the Lavender Honey Latte at Spero Coffee was a big hit and maybe I should do that as a cupcake. So I got on Pinterest and stumbled across this amazing recipe from Better Homes and Gardens. Seriously, guys it is AMAZING. Make it!
cup butter room temp
eggs room temp
cups all-purpose flour
teaspoons baking powder
teaspoons dried lavender
- In a medium bowl combine flour, baking powder, the 2 teaspoons lavender, and the salt. Set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until mixture is combined.
- Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
- Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (or 16 to 18 minutes for 2-1/2-inch cupcakes) or until a toothpick inserted in centers comes out clean. Cool completely on wire racks.
- Pipe or spread with Honey Frosting. If desired, sprinkle with additional lavender.
- 5 ounces cream cheese (2/3 cup)
- 3 tablespoons butter
- 1/4cup honey
- 1/2teaspoon vanilla
- 3 cups powdered sugar
- Allow cream cheese and butter to stand at room temperature for 30 minutes. In large mixing bowl beat cheese, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in remaining powdered sugar to reach spreading consistency.
I loved getting to photograph Monica! She is loud, funny, quick-witted, beautiful and a joy to be around and she just so happens to be my younger sister. She just graduated from California State University, Stanislaus with her bachelor's in Child Development. To say she is good with kids is a huge understatement, because she is AMAZING with them; she loves them and they love her SO MUCH. She's off to continue her education at Vanguard University in Costa Mesa, CA. I know she'll do great things!