Mar 4, 2014
I've been on a citrus kick for a long time so I'm not surprised these lemon bars are popping up here. But oh my, I'm so glad they are because I really want to share this recipe with you! I've never had a lemon bar that has made me this excited. These are just sooooo good. Not too sweet, not too lemony and all on top of a shortbread-like crust. Perfect.
The real reason I made these is because I wanted a little taste of Spring for this first week of March (even if it is cold and windy outside). I don't know about you but I am so ready for longer, brighter, warmer days and when I take a bite of these lemon bars, I am there. Pretty powerful stuff.
Coconut Lemon bars
2 1/4 cups all-purpose flour
1/2 cup powdered sugar
1 cup cold butter, chopped into pieces
4 large eggs
2 cups granulated sugar
1 teaspoon lemon zest
1/3 cup fresh lemon juice (about 2-3 lemons)
1/2 teaspoon baking powder
1/2 cup shredded coconut
Powdered sugar for sprinkling
Preheat oven to 350 degrees F. Grease and flour the bottom and sides of a 9 x 13 inch baking pan. In a medium bowl, stir together 2 cups flour and 1/2 cup powdered sugar. Add butter and blend in with your fingers until crumbly. Press mixture into bottom of the prepared pan. Bake for 20-25 minutes, until lightly browned.
In a large bowl, whisk eggs until smooth. Whisk in granulated sugar, lemon zest and lemon juice. When smooth, stir in baking powder and remaing 1/4 cup flour. Pour mixture over the hot crust once it is baked. Sprinkle coconut on top and bake for 25 minutes or until filling is set.
Let cool in pan on a wire rack for 30 minutes. Cut into bars and sprinkle with powdered sugar.
Feb 28, 2014
We got the cover! Woooo!
If you guys follow my work you will most likely have seen Kristin Nicholas's amazing and colorful home pop up around here a few times. I haven't formally announced it yet, but it's no secret anymore, this past fall I worked with Kristin to photograph her next book, Crafting a Colorful Home, that is due to hit stores in January 2015. It will be choc-full of DIY's on how to use color in your home and crafting projects.
While we were shooting for the book, we had the opportunity to shoot for the current issue of Where Women Create and my photo of Kristin's awesome studio space ended up taking the cover!
I'm sharing a handful of photos of Kristin's studio here, but if you pick up the issue you can read about her journey through her career and learn all about how talented this woman is! She continues to be a huge inspiration to me and my use of color. I can't say how happy I am that I've had all of these opportunities to work with her.
Enjoy the eye candy.....
Feb 17, 2014
Driving down the winding roads surrounded by woods, I was excited and antsy to arrive at Lauren's home in New Hampshire. Last summer I was assigned to photograph Lauren's work space for the current issue of, Where Women Create.
Lauren is a fabulously talented felter and painter. She lives by herself in the most beautiful setting- a small little cottage nestled in the middle of the woods, located right next to a pond that is home to a large family of beavers.
As we drove up Lauren immediately greeted us at the door and offered us a glass of wine, some locally brewed beer and the most delicious locally made breads and cheeses. Hospitality at its finest. She gave us a tour of her sweet little space and showed us all of her felted creatures and artwork. I don't know how she does it but each one of her animals that she felts have their own personality gleaming through.
She took us on a short walk through the woods and to the pond. Leading us, barefoot, in the damp woods, I got a wonderful sense of Lauren's connection that she has with the animals and land. I learned where all of her inspiration comes from and saw first hand how her surroundings have influenced her art. Her door is often kept open so chipmunks can come inside and eat sunflower seeds out of her hand. I have never seen anything like it. It's as if I met a real life Snow White.
Ever since this day when Lauren gave us a peek into her life, I have been dying to go back and learn more about this wonderful woman. I am so honored to have spent the day in Lauren's little cottage witnessing her talent and serene lifestyle. Read her full story in the current issue of Where Women Create, you will love it.
Feb 4, 2014
Sometimes you have one of those months where it snows 10 inches in one day which makes your roof start to leak, bad, and it doesn't get fixed for 2 and a half weeks. Meanwhile, at the same time, the kitchen sink starts to grow a leak of its own and is out of use for 2 days. (I was actually having withdrawal symtpoms from not being able to wash dishes- never thought I'd see that day). This was my latter half of January. Fun, right!?
Needless to say, we tried to make the best of a bad situation by watching this video non-stop and by taking a trip to Eataly to buy a nice big bag of sunny citrus. They have the freshest fruits and veggies there and these seasonal, bright beauties helped make this cake which was a much needed pick-me-up. This chocolate orange cake was seriously a ray of sunshine in this snowy and leaky chapter of our lives.
I'm always amazed at how well chocolate and orange pair together and I hope to take advantage of it more so in the next few weeks, starting with this delicious and tangy chocolate cake with an orange frosting.
Chocolate Orange Cake
3/4 cup butter, softened
1 2/3 cup sugar
1 teaspoon vanilla extract
3/4 cup sour cream
2 cups all-purpose flour
2/3 cup cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
1 cup buttermilk
Preheat oven to 350 degrees F. Grease and flour two round 9-inch baking pans. Beat butter, sugar, eggs and vanilla in a large bowl until light and fluffy. Stir in sour cream. In a separate bowl, stir together flour, cocoa and salt. Combine baking soda and buttermilk in a medium bowl; add alternately with dry ingredients to butter mixture. Beat for 2 minutes on medium speed. Pour batter evenly into prepared pans. Bake for 30 minutes or until toothpick inserted into certain of the cake comes out clean. Cool in pans for 10 minutes then remove from pan and let cool completely on a wire rack.
Combine 4 cups powdered sugar, 1/2 cup melted butter, 1/4 cup orange juice, 2 teaspoons vanilla extract and 1 teaspoon freshly grated orange peel in a medium bowl. Beat until smooth. Makes about 2 cups. Frost as desired.
Jan 15, 2014
Last week I started off the new year right by shooting 4 delicious and healthy smoothie recipes for Kiersten over at Oh My Veggies! Kiersten and I have been scheming up ideas together for over a year now and I pounce on every opportunity that we get to work togther.
With the start of this new year some very exciting changes have come to her blog. Kiersten now has 4 awesomely talented contributing writers, Julia Mueller of The Roasted Root, Karen Troughton of Kitchen Treaty, McKel Hill of Nutrition Stripped and Meg van der Kruik of Beard & Bonnet. In addition to Kiersten's recipes and posts, each of these 4 ladies will be sharing their own as well. How exciting!? I can't wait to continue working with this greatly talented bunch!
Get the recipes: