Second blog post of the week! I’m on a roll over here =) I’m actually technically caught up because I believe, if I remember correctly, I missed blogging last week. I’m trying to make it my mission to blog once a week for the rest of the year. So far so good. I’ve been doing much better than 2015. I think I only blogged like 10 times at most, If that! No bueno! What is bueno is this engagement session I got right here for you! This couple is SOOOO adorable. And I don’t just love them because they brought me a bag of Peets coffee , I mean they stole my heart from that but I loved them before too =) When they emailed me and told me they wanted a Treasure Island Engagement, I was pretty excited. I haven’t gotten to do an engagement session on the island and I really like going to new places for shoots. Keeps me on my toes =) If you haven’t been before, you get a great view of SF and the bridges. You also get to see a bunch of abandoned buildings. We used the back of a church and a empty building, then drove over to The Wine Makers studio. It was closed so we used the industrial buildings around the area. They were fun! Laughed at all of my silly jokes and made the session so special!
This weekend has been wonderful. From the weather to two amazing shoots. The one I’m sharing first is a quick little teaser from a beautiful Santa Rosa Vintners Inn Wedding. Kristina and Ned are adorable together. They are soft spoken, friendly and so sweet. I couldn’t wait to get up a few teasers for these two.
Sometimes, sprinkles above all, are a girls best friend. I hope you all are having a wonderful start to your weekend! This weekend is all about Funfetti Cookies and our 6th wedding anniversary for us. I’m starting mine off perfectly. Practicing my baking skills with a funfetti cookie dipped in a chocolate ganache. I really enjoy food, but not just eating it. I enjoy cooking and baking then of course taking photos of everything =) I have been wanting a Kitchen Aid Stand Mixer for a very long time but never actually bought one because like any good Hungarian-Jewish decent woman, I own a perfectly good 20 year old hand mixer that is not broken and does the job. Why get something new if it’s not broken? Well, I like fun new toys! Finally, after years of drool escaping my mouth and my envy turned up to full blast when ever I see someone with one of these in the kitchen, I bought myself one of my own! It should arrive today. The baking bug bit me a little too soon so I started without it. But that’s OK. I’m just getting warmed up. I have a whole list of things I will be cooking/baking coming up, like French Macrons , decorated cakes , homemade pasta and homemade sausages. My meetings will be full of way too many home cooked goods =) I Sent Adam into work with a tub of the cookie I made this morning to share so I wouldn’t end up eating them and having to run 3 extra miles.
Tomorrow we will be celebrating our 6 year wedding anniversary. Adam made reservations for us at Hakkasan in San Francisco . We don’t go out to fancy restaurants often, Maybe only twice a year, but anniversary’s are special so we decided that we wanted to splurge a little. The topic of maybe seeing the new Jungle Book movie came up and we definitely will be watching Game of Thrones season premiere on Sunday evening. That is a must. =)
I thought I would share this super simple recipe with you guys! It’s so easy and fast!
First you can start with your favorite funfetti cookie recipe. I had the Pillsbury boxed Funfetti cake already. I know, I know but I needed to use them before they expired. I thought about making a cake but felt like cookies would be easier to share at the moment. To make the cookies from the box you mix in two eggs and 1/3 cup vegetable oil.
Scoop out 1 inch balls, place them on a cookie sheet and flatten them just a bit so they look like the shape of a cookie. Cook the cookies at 375 for 6-8 minutes. My oven runs hot so I did them for 5 minutes.
After I cooked both boxes I felt like I wanted to do something more with them. I decided to make a chocolate ganache and dip each cookie half way. The ganache I made is better for cakes and cupcakes. A little too soft for the cookies. I would suggest using a ganache you would use for chocolate covered strawberries. Even though mine was a little soft it taste really good so I’ll share the recipe.
I use one cup semi sweet chocolate chips, one cup heavy cream, two tablespoons of unsalted butter ( I always cook with unsalted butter, You can add it in, but it’s harder to take it out) I add in two tablespoons of freshly brewed coffee to deepen the chocolate flavor as well as a pinch of salt.
Combine the butter and heavy cream in a pot on medium low- low heat. You want to melt the butter and mix the ingredients together but you don’t want it to boil or burn. So this part can take a while. Let it take it’s time getting hot all the way through. Once hot, pour the it over the separate bowl with the chocolate in it then add in the coffee and salt. Let everything sit for 4-5 minutes so it can melt all of the chocolate. Then stir it for about 1 or 2 minutes to mix it all up after it sat. Now let it cool for a little while. You don’t want to use it while its too hot. I would say 5-10 minutes. You can stick a spoon in it and test the way it sticks or drips from the spoon. Once its sticks and looks a little thicker, is when it’s ready.
Dip each cookie to the mid point in the chocolate and then place it on parchment paper to let cool and then store in an air tight container in the fridge to enjoy when ever you like =) You’ll have ganache left over. You can place it in an air tight container in the fridge and use it for other things you’d like to add a chocolate coating to or be like me and add a touch into your morning coffee and have a mocha! =)