Chicken: It's what's for dinner [Wenatchee food photography]

If you have kids, you know the popularity of the venerable "chicken strips." I've never been a huge fan, but am always happy when I see them on the menu (when we're eating out) because I know if nothing else, my kids will have something to order. When my husband (the main dinner cook in our house,) found a recipe for homemade chicken strips, I was equal parts wary and happy. When he told me the recipe was "from some chick called the pioneer woman," I had to laugh (and breathe a sigh of relief.) Most everyone I know knows who Ree Drummond is (the pioneer woman,) and knows her recipes feature good home cooking with fabulous photos that help practically guarantee success. Well, now I am a fan of chicken strips. These ones anyway. So much different then the restuarant or frozen variety. Tender, juicy, actual chicken flavor. Who knew?

Pumpkin pie cupcakes [Wenatchee food photography]

My oldest little recently requested pumpkin pie cupcakes and being as I've never heard of such a thing, we decided to look for a recipe. I found several for pumpkin cupcakes, which I had a feeling would be too cakey for her as she was wanting more of the pie flavor without actually being pie. I found a recipe that looked like a good place to start and with a few tweaks, we came reasonably close. We added the surprise of a gingersnap cookie as a base to the cupcake for a bit of extra spice. They had the right flavor, were slightly creamy and dense, and with whipped cream and a sprinkle of extra cinnamon, they were a pretty good rainy day dessert. Our Spring has certainly been Fall-like with its cool temps and frequent rain, so these fit right in, despite the normal Autumn association that pumpkin has. Recipe below image.

Pumpkin pie cupcakes

1-1/3 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 29-oz can pumpkin puree (not pumpkin pie mix)
1 cup sugar
1/2 cup brown sugar
4 large eggs
2 teaspoons vanilla extract
1 cup sweetened condensed milk
1/2 cup milk
Small, round gingersnap cookies that will fit in the cupcake liners.

Preheat the oven to 350F. Makes about 24-30 cupcakes. Line muffin tins with paper liners and place one gingersnap in the bottom of each liner.

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt and all spices.
2. In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla, sweetened condensed milk and milk until well combined.
3. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
4. Fill each muffin cup to just below top of liner. These cupcakes sink when cooling because of the creamy consistency so will end up being fairly flat on top.
5. Bake for 20-22 minutes. Cool cupcakes in pan then transfer to refrigerator once they're at room temperature.
6. Serve chilled and topped with lightly sweetened whipped cream and a sprinkle of cinnamon.

WHS senior: Molly, session 2, sneak peek [Wenatchee senior photography]

Remember Molly? A delightful senior with a bright future, I got to meet and shoot Molly last Fall and again this Spring as she opted for a "split session." It's a great way to take advantage of different seasons and moods. A whole school year has gone by and Molly is eager to begin the RN program at WVC this fall. I'm always excited for "my seniors" after spending some time with them. I get to hear about their plans, their hopes and mostly that barely contained excitement of the great unknown, of growing up and OUT; out on their own with new adverntures and opportunities and all that possibility. It's contagious and probably my favorite part of shooting seniors: I always leave with a healthy dose of that optimism.

Perfect spicy chocolate cake [Wenatchee food photography]

Craving chocolate cake after a friend mentioned SHE was craving "warm chocolate cake", I decided Thursday night was a perfectly acceptable time to stop everything and bake one. Knowing it would only be warm for that short time after baking, I decided to give it its own heat with a little kick of spice. I combined my favorite "go-to", easy-peasy, (one bowl!) chocolate cake recipe (Hershey's Perfectly Chocolate Cake) with an uncommon ingredient: cayenne pepper. Often used in a spicy flourless chocolate cake, I figured it couldn't hurt this old-fashioned staple. Not super spicy, just enough to give a little hit of lingering flavor. (And if the idea of cayenne in your chocolate cake doesn't appeal to you, you can omit it and it's still a really good chocolate cake made in one bowl. ONE BOWL. What could be better?) Recipe below image.

Perfect spicy chocolate cake

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon cayenne pepper
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda, cayenne pepper and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with Perfectly perfect chocolate frosting (below). 10–12 servings.

Perfectly perfect chocolate frosting
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

My choice for Mother's day [Wenatchee food photography]

I fell in love with the man who would become my husband over a meal I never even ate. I never even saw. We first became aware of each other over a Compuserve chat room and bantered back and forth for nearly 3 years. When it became apparent to both of us that we wanted to meet in real life, I asked him to drive to Seattle to meet me, about 3 hours from where he lived in central Washington state. The first day I suggested meeting he informed me he couldn't come because it was his mom's birthday and he was going to grill her some steaks to celebrate. I thought it sweet that he was doing this with his mother. It was a "good sign." Fast forward several weeks and I was in his town on a warm early summer evening. We picked up T-bone steaks and grilled on the patio, again, at his mom's house, and I have never tasted a better meal. Steaks are what we return to when celebrating or enjoying a beautiful day. Forward again fourteen years later and when DJ asked me what I wanted for Mother's day, this was it. Charcoal grilled New York steaks with Idaho bakers on the side. So simple. So good. Happy day to all those amazing women I know mothering their children and doing a damn fine job at it to boot. You inspire me.