Sunny morning muffins [Wenatchee food photography, Washington]

When I have something left in the refrigerator that is just about past its shelf life, I always try to find a recipe that I can make to incorporate the ingredient so they don't go to waste. I get the biggest thrill out of "making something from nothing," so when I had a big handful of strawberries that weren't so pretty anymore, meaning the kids wouldn't be eating them, I went looking for a recipe that could use them. I love the internet, being able to type "strawberry recipes" and finding so many links quickly is nice. This recipe for Sunny Morning Muffins sounded good and I thought I could cheat a little and make them on a Friday night because it meant I could wake up Saturday morning and eat them without having to cook first, which for me = a much sunnier morning. Wenatchee has this bad habit lately of being sunny and beautiful Monday-Friday and then rainy all weekend. I thought maybe with something as sunny sounding as these muffins that I could sway the weather gods into sending a few of those golden rays our way when we could actually be outside to enjoy them. Long story short, I made the muffins, but we still woke up to grey skies. Nothing dark and ominous, but it has been raining off and on anyway. Weather aside, these muffins are pretty tasty and helped turn the grey day a little warmer. The recipe is at the link above, but I will add that they didn't include quantity (mine made 16) and the lemon zest flavor is pretty strong using the whole lemon as indicated. You might consider using less if it's not your favorite flavor. Here's to sunny mornings!

[edit: Since I posted this, I wanted to add that these were really good right out of the oven. But after sitting in a more airtight setting, the tops got a bit wet. The muffins were moist, but the tops were too moist and a bit unappealing. I later saw several comments on the original recipe post (link above) that mentioned something similar. Just wanted to give a heads up that these are probably better made and eaten the same day.]

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.