Erika Hathaway Photography : April 2013

Wednesday, April 24, 2013

Maternity - Chels

This is Chelsea.

She is one of my oldest and dearest friends.

Chelsea is pregnant.

Chelsea is adorable.

Monday, April 22, 2013

Humming Birds

Hungry. Hungry. Humming Birds.

My Dad is adorable. He fill this feeder every week. He makes the mixture himself. He calls it Humming Bird Crack. We have a dozen birds daily. My Dad is a drug dealer. Not really

Linnea

This is Linnea.

I lit her on fire. :0

She is an utter delight.

Rock on Linnea. Rock on.

Heather

This is Heather.

She is beautiful.

UBER smart, witty and crazy talented.

If you dont know her.

I am luckier than you.

Smores Cupcake


Sometimes. I bake. And take pictures of said baked goods.

S’mores Cupcakes

Author: divas can cook

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 24

Ingredients

CUPCAKES INGREDIENTS
1½ cups graham cracker crumbs
¼ cup sugar
6 tbsp. unsalted butter, melted
8 oz. chocolate bar, finely chopped
Marshmallows
2 cups granulated sugar
1¾ cups all-purpose flour
¾ cup cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 large eggs, lightly beaten
1 cup whole milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup hot water
MARSHMALLOW FROSTING INGREDIENTS
1½ cups powdered sugar
¼ cup water
2 egg whites, room temperature
2 tablespoons light corn syrup
¼ teaspoon salt
1 teaspoon vanilla extract (optional)

Instructions

Preheat oven to 350.
In a large bowl, stir crushed graham crackers, ¼ cup sugar and melted butter, until crumbly.
Place cupcake liners in pan.
Add 1 tablespoon of graham cracker mixture per cupcake liner. Use the bottom of a shot glass or spice bottle to flatten the crumbs.
Bake for 5 minutes.
Add about 4 marshmallows and a few pieces of chopped chocolate to each cupcake. Set aside.
In large bowl sift together 2 cups sugar, flour, cocoa powder, baking powder, baking soda and salt.
Add in eggs, milk, vegetable oil, vanilla extract and water.
Mix on medium speed until well incorporated. Batter will be runny.
Spoon batter evenly into cupcake liners, about ¾ full.
Bake for about 18-20 minutes. The marshmallows may float to the top. (I found that the cheap brand of marshmallows tends to stay put in the center.)
Cool for about 5 minutes in the pan.
Remove cupcakes and place on a cooling wrack to finish cooling.
To make the frosting, prepare a double boiler.
Add powdered sugar and water to the bowl.
Stir until sugar has completely dissolved.
Stir in salt, egg whites and corn syrup.
Mix on high speed for 7-15 minutes until the frosting is firm, thick and can hold high peeks.
Frost on completely cooled cupcakes.
Decorate cupcakes with graham crackers and chocolate if desired.
Enjoy!

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This recipe came from Divas Can Cook which is
Old School Cooking For The Modern Woman.
Make sure you go check out the website for more great recipes.

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Read More http://divascancook.com/2012/05/smores-cupcakes-recipe-7-minute-frosting.html