It's Mini Session Time!

You know you want holiday pictures and cards, but to find the time?  Easier said than done, I know!  This year, I will be having a mini session day on Saturday, November 7 from 8:00am to 12:30pm at Beaver Dam.  Call or email today to reserve your spot! 

Session fee must be received within 24 hours of scheduling to reserve your time.

It's about that smile : Mooresville Baby Photographer

Baby L is four months old! You can see his newborn session here. He is getting so big!

All smiles

With his gorgeous mommy

Just a peak of that cute little tush!

October Session Available!

For my clients wanting October sessions, I just had a reschedule!  9:00am on Saturday, October 24 is available. 

It's about a moment: Cornelius Newborn Photographer

it's only for a moment
you are mine to hold
the plans that heaven has for you
will all too soon unfold
Mark Harris

It's about babies!: Cornelius Newborn Photographer

Congratulations, J & T! So excited to meet your new little man!

Here is Baby C with his daddy...

...and his big brother. I love how you can see the similarity of their features.

And safe in mommy's arms...

Tuesday Tip 10.06

I have several friends who are wonderful cooks/bakers and two are that are pumpkin lovers as well. When I make pumpkin muffins (very often!), it is one of these two recipes because I just can't decide which I like better. And, yes, we've done the blind taste test. (Have I told you that I love pumpkin?) So, enjoy and let me know if YOU can decide!!

Jen’s Pumpkin Muffins
Combine in a bowl:
1 1/4 cup canned pumpkin
1/2 cup  egg substitute
2/3 cup sugar
1/3 cup oil (canola or olive)
1/3 cup unsweetened applesauce
Mix thoroughly and then add:
1 1/2 cups flour
1 t. baking soda
1/2 t. baking powder
1/2 t. salt
1/2 t. cloves
1/2 t. nutmeg
1 t. cinnamon
Stir until wet and dry ingredients are incorporated but don't overmix--unless you like rubbery baked goods.
Using the ice cream scoop divide batter into 12 lined muffin cups.  Take out your giant Costco bag of chocolate chips and sprinkle 4 to 5 chips on top of each muffin.  This entices the children to eat the muffin without overpowering the healthful ingredients.
Bake at 350 for 20-22 minutes.
Cool slightly and enjoy.

Emily’s Pumpkin Muffins
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon or pumpkin pie spice
1/2 teaspoon salt
4 large eggs, slightly beaten
2 cups granulated sugar (I use a little more than a cup)
1 can (15 oz.)Pumpkin
1 cup vegetable oil (If you use flax seed, you can cut this down to about 1/2 cup)
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (I use less)

PREHEAT oven to 350° F. Grease thirty-six 2 1/2-inch muffin cups or line with paper bake cups.
COMBINE all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.
BAKE for 20 to 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.

It's about family: Huntersville Pregnancy Photography

Miss L is going to be a big sister! Look - she's already playing with her brother!

I love how expressive she is!

Mom is decorating little brother's room with classic space legos. Guess what the moon is!

Congratulations A & R!  So very excited for you guys!  It has been a pleasure and a privilege to watch that bump grow and I can't wait to meet little H!