tracy hill photography | Food, Portrait & Wedding Photographer: 2012

13.12.12

Chocolate Chip Cookies

For some reason Sundays give me hard core treat cravings -

and because of that, I probably make cookies at least twice a month, if not more.

Plus Kyle, (my husband) loooves cookie dough!

So when I make cookies we usually save 1/4 of the dough just to eat - yum!

My sister-in-law knows this about us, and shared with me her favorite recipe,

and let me tell you - these cookies are delicious!

I don't know what it is about them, but they have the perfect amount of all the ingredients.

You should definitely give them a try!

Recipe:

1/2 cup soften butter

1 cup packed brown sugar

3/4 cup white sugar

1 tsp vanilla

2 large egg whites

2 1/4 cups flour (I usually only need 2 cups)

1 tsp baking soda

1/4 tsp salt

3/4 cup choc chip

(Guittard Milk Chocolate Chips are my personal favorite)

Preheat oven to 350

Combine sugar and butter in large bowl, mix

Then add vanilla and egg,

Mix until smooth

Combine dry ingredients in a separate bowl

Slowly add dry ingredients to wet ingredients, mix until smooth

Finally add Chocolate chips

Bake Time: 10-12 min

12.12.12

Harmon Family | Utah Family Photographer

This is one good looking family!

I have to admit, I was a little nervous at first that there was going to be 16 people -

I had never photographed that big of a family (outside of a wedding) -

but the Harmon's were so nice, and so easy to work with!

Their grandchildren are so adorable!

11.12.12

Salted Caramel Frosting

I made this cake last weekend for one of my final projects.

School has gotten the best of me lately and I haven't had any time to blog!

So to make up for my lack of blogging lately, here is a beautiful (and delicious!) cake for you to enjoy!

The frosting was amazing! I found the recipe HERE.

Salted Caramel

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea

1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…

Salted Caramel Frosting

2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)

1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

Enjoy!