Friday, October 29, 2010

pecan double chip cookies

There is almost always some kind of homemade cookies floating around in this house, usually because out of boredom I like to bake. You'd think I'd spend my free time more productively like studying or finishing up assignments early, but nooo.. I bake. It's okay by me as long as I don't binge and gain 80 pounds, but I think soon my boyfriend is going to turn into a cookie. Hopefully it's chocolate chip.


So here's a recipe I love which is pretty much just a chocolate chip cookie recipe kicked up a notch. Accented by pecans and adding white chocolate chips add a nice little change to such a basic cookie. We compare these to those soft, chewy cookies you get at Subway.. soo good! If you're not a fan of pecans, use walnuts, peanuts, any nuts. That goes for the white chips too.. use peanut butter, butterscotch, dark, whatever tickles your pickle! (Don't use pickles. Ew.) Ok, enough, let's get to the recipe already.


Pecan Double Chip Cookies


1 cup hard margarine (or butter), softened
1 1/2 cups brown sugar, packed
1/2 cup white sugar
2 large eggs
1 1/2 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips, any darkness
1 cup white chocolate chips (or any other different flavour)
1 cup chopped pecans


Cream first 3 ingredients in a large bowl. Add eggs 1 at a time, beating well after each addition. Add vanilla, and beat until smooth.
Combine the next 4 ingredients (all dry) in a separate bowl. Add to creamed mixture in 2 additions, mixing well after each addition. Add chips and pecans. Mix well.


Drop onto a greased baking sheet using about 1 tbsp for each. Bake at 350 F (175 C) for about 10 minutes or until edges are golden. Don't overbake them if you want a soft, chewy cookie. Let stand on cookie sheet for about 5 minutes. Place on wire racks to cool completely. Makes about 3-4 dozen cookies depending on size.

Now this would look much better with a Tim Horton's cup instead of that glass of milk, don't ya think? =)

Saturday, October 23, 2010

my girls

These three girls are the cutest,

..most adorable,


..funniest,


..little neices with the best smiles around.
And I love them.

kalli&danny - my first wedding

I got the chance to tag along with a very talented photographer, Kim Chorney, who has her company Butterfly Photography, to this wedding this past August. I learned sooo much by getting the chance to work with her, and had a blast snapping this couple!


..like taking stills

..bringing out the eyes

..a few poses

..and getting the best out of a shy little guy.
This opened my eyes to what really goes on with a professional photographer! Not easy, but so, so fun. :)

Thursday, October 21, 2010

engagement pictures

My sister and my cousin had asked to take just a couple of engagement shots of them while I was home from school this past winter. I just took some simple pictures, but they were my first in posed shots and rings, so these pictures have quite a bit of sentimental value to me even though they aren't of me or my beloved ring. They started my obsession with experimenting with sparkly, fabulous jewelry and snapping a memory that will last forever.





Spinach Dip

I loooove spinach dip. Love it. I made this bowl, then found out my boyfriend, nor my roommate, love it. Needless to say, it was awesome.. I ate it with a cut up mini baguette and almost died from the goodness of this appetizer. You can serve it hot, cold, in a bread bowl or on its own.


Spinach Dip
1 cup sour cream
1 cup mayonnaise
1 package Knorr vegetable soup mix
1 package frozen chopped spinach


Thaw the spinach completely. Remove from packaging and squeeeeeze out all the water. And I mean all of it. If you don't, it might make your dip runny and watery, and we want none of that. Keep that creamy goodness, and squeeze that spinach like your life depends on it. Then in a medium sized bowl, mix the sour cream, mayo, and vegetable soup mix until well blended. Add the spinach, and mix with a fork to separate all the little bits and pieces of spinach from each other. If you feel like you need more dippy substance, add some more mayo til its to your liking. Pop that baby in the fridge for a while (as long as you can handle it.. this stays for a few days in the fridge), to let the flavours blend. Serve however you like, with the bread/crackers/chips of your choice. Eat up! You can also put this in an oven-safe dish, sprinkle shredded cheese on top and bake in the oven at 350F until bubbly and delicious. You can even add a cup of chunky salsa before putting it in the oven if your into that! Hope you enjoy!

the very first




The very, berry, hairy (ok, not really hairy..) first photoshoot I ever did, If you can even call it a photoshoot, was with my adorable little nephew Karsyn. This was a few months ago, and he was such a good little sport. He's got this cute little serious face that is so my favourite, but so are his smiles and giggles. Auntie loves you Kars-man!