Pineapple Coconut Cream Frozen Pie [Wenatchee food photography]

I know summer has finally arrived in Wenatchee when the gauge in my car crosses the 100 mark. That day was yesterday, so last night I whipped up a little tropical, frozen, sweet deliciousness. Just a few ingredients, a few minutes and some freezer time, and you have a refreshing summer dessert ready to serve. Recipe below.

Pineapple Coconut Cream Frozen Pie:

• 1 can (14 oz. sweetened condensed milk
• 1 can (6 oz.) pineapple frozen juice concentrate
• 1/2 cup sweetned flaked coconut
• 1 tub (8 oz.) frozen whipped topping
• 1 (9 inch) graham cracker pie shell/crust

1. Whisk together sweetened condensed milk and pineapple juice concentrate.
2. Add and stir in coconut, making sure there are no clumps.
3. Fold in whipped topping.
4. Spoon into pie shell.
5. Freeze.

I haven't done this yet, but I imagine you can substitute just about any frozen juice concentrate. Try lime, pink lemonade, lemon or orange. If you do, report back :)

(Making) Red Velvet Whoopie(s) [Wenatchee food photography]

We spent the weekend in Seattle, registering my oldest daughter into the Seattle Culinary Academy where she wants to earn her AAS in Specialty Desserts and Breads. While there, we had to stop into Williams-Sonoma, OF COURSE, to, you know, "research." We ended up with a few things, demererra sugar, a beer can chicken stand (for my husband, who swears we NEED it) and a few new cookbooks. One entire book on chocolate cakes and the adorable "Whoopies!" by Susanna Tee. How can I resist an entire book of whoopie pie recipes when they all look so good and so fun? And my secret? I've never even had a Whoopie Pie--of any kind. What drew me to them is they remind me of a cupcake sandwich, which is really ideal, if you think about it. The portability that cupcakes bring to cake, whoopie pies bring to cupcakes. The frosting is in between the cake layers so you can just. eat. it. No frosting trying to go up your nose. No paper wrapper to discard. Just hold it in your meaty paw and enjoy its delicious cake and filling, bite after bite. With so many recipe choices, I needed to start somewhere, so asked my daughter what flavor she wanted and she picked Red Velvet with cream cheese filling. Uh, OK, that sounds good, let's start there.

[ETA:] My recommendation on the pan is this: I have the "whoopie pie baking sheets" and I don't think I love them. Yes, the cakes are all uniform in size, but they end up having a bit of an edge to the top of the cake (you can see it in the photo below) that they don't if you just bake them on a flat cookie sheet. Next time I plan on just using a measured cupcake scoop to keep them uniform and skip the special pan. Wish I hadn't bought two of them...

Congrats 2011 Wenatchee Seniors!

Especially to my middle little (the blonde with the sunglasses, below.) Carsey, we are SO PROUD of you. You had to work very hard this year to pull off what seemed almost impossible last Fall. You are awesome. You ARE amazing.

More ideas than time [Wenatchee art and graphic design]

I haven't posted any design work for awhile, being completely infatuated with baking yummy treats and then trying to make photos that do them justice. It's a work in progress but something I am really enjoying. But that doesn't mean I haven't been busy on the art and design front as well. If I could say one universal truth for me it is that there are too many ideas and too little time. Below are a few recent items.

1. Making donuts multi-media piece available as canvas, prints and skins
2. Global Scotties multi-media piece available as canvas, prints, apparel and skins
3. Places we love series. I have about 35 places currently available, with more coming. If you have a special place request, just let me know, I'll be happy to create a custom listing. (Also available in my storefront as photo prints.) Multi-media piece available as canvas, prints, apparel and skins.

Apple Pecan Pumpkin Bread [Wenatchee food photography, Washington]

This is super easy! 5 ingredients and you have 2 loaves of Apple Pecan Pumpkin Bread. Obviously it isn't entirely "from scratch," but when you need something homebaked and quick, maybe for the office or a bake sale, this fits the bill. Recipe below image.

Apple Pecan Pumpkin Bread

1 box Spice cake mix
15 oz. pumpkin puree (not pumpkin pie mix)
1/4 cup vegetable oil
1 cup chopped, toasted pecans
2 apples, shredded

Preheat oven to 350 degrees. Spray 2 loaf pans with non-stick spray.

1. Mix together cake mix, pumpkin puree and oil. Batter will be thick.
2. Fold in nuts and shredded apples.
3. Spread into loaf pans and smooth out top.
4. Bake for 40-50 minutes, using toothpick to test if done. If you use mini loaf pans (I did one of each) bake them for 18-22 minutes. Let set in pan for 10 minutes then remove to wire rack to cool. Store wrapped in foil.