Cindergirl Photography

JPG vs. RAW

Chocolate Covered Strawberry Cake

1. Bake a white cake mix into 2- 9" rounds
2. While the cake is baking, dip fresh strawberries in chocolate almond bark and drizzle with white chocolate almond bark; let set on a baking sheet lined with wax paper.

3. When cakes are completely cool, frost the middle, sides, and top of cake with homemade cream cheese frosting {cream cheese, butter, vanilla, powdered sugar, and milk}.

4. Next, break Pirouette cookies in half and put them on the sides of the cake. It takes most of the cookies to surround the entire cake.

5. Layer chocolate covered strawberries on top.

6. Secure the cookies around the cake with a bow.

Las Vegas Style

Caprese Salad

Ingredients:
Fresh Mozzarella cheese
Roma Tomatoes
Fresh basil leaves
Balsamic vinegar
Olive Oil
Salt & Pepper

1. Slice mozzarella and tomatoes in 1/4 inch slices.

2. Tuck basil leaves between mozzarella and tomatoes.

3. Drizzle with olive oil and balsamic vinegar.

4. Add fresh ground salt & pepper to taste.

Red Velvet Cake Pops

Ingredients:
13" x 9" red velvet cake
16 oz. cream cheese frosting
1 pkg. chocolate almond bark
1 pkg. sucker sticks

Bake red velvet cake to directions; Cool & crumble.

Add 16 oz. cream cheese frosting; mix with hands for best results.

Roll into 1 inch balls; poke sucker sticks into formed balls and freeze for 20 minutes.

Dip in warm chocolate almond bark and set on cookie sheet lined with wax paper; let set.

Drizzle chocolate over the 1st coating; let set.

Be Your Own Kind of Beautiful

Family V

Lifestyle Photography~ Baby H

Boneless Skinless Chicken Wings

Super Bowl Food?? OKAY!

Boneless Skinless Chicken Wings (3 Ingredients)

1 cup Franks RedHot Hot Sauce (any variety)
1- 1/2 cups brown sugar
1 tsp. apple cider vinegar

1. Combine brown sugar, hot sauce, and vinegar in a sauce pan and bring to a low boil.

2. Boil for 3-5 minutes or until brown sugar completely disolves and becomes thicker.

3. Layer thawed boneless, skinless chicken strips on to a greased baking sheet.

4. Sprinkle with salt & pepper & bake for 20 minutes. Then turn onto broil and broil for 3 minutes.

5. Take chicken out of the oven and drain all the liquids off.

6. Baste with wing sauce top and bottom.

7. Broil for 2 minutes.

8. Baste with the rest of the sauce and serve.

Red Rock Canyon

Nanaimo [Nuh-nye-moe] Bars

My friend Laureen Carruthers, from Brittish Columbia (who I met on facebook) sent me a recipe!! Laureen and I seem to have quite alot in common including 3 boys, a dog, a passion for photography, and a love of food. And guess what else?? She sent me a package in the mail...

...with custard powder in it, because apparently they don't sell it in the US. I seriously LOVE her for doing it, and I think she's super amazing!!! So, thanks Laureen! These pictures are just for you!

Ingredients:

1/2 c. butter
1/4 c. white sugar
5 Tbsp. of unsweetened cocoa powder
1 egg
1 tsp. vanilla extract

2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup chopped walnuts or pecans

1/4 cup butter
2 cups powdered sugar
2 Tbsp. vanilla custard powder
3 Tbsp. milk

1/2 cup semi-sweet chocolate chips
2 Tbsp. butter

1. Mix 1/2 cup butter, sugar, cocoa, egg, and vanilla in a heavy sauce pan. Stir over low heat until mixture is of a custard like consistency.

2. Combine graham crackers, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9 inch square baking dish.

3. Cream 1/4 cup butter, powdered sugar, vanilla custard powder and milk. Beat until creamy and spread over the cookie base.

4. Refridgerate till hardened.

5. Melt semi-sweet chocolate chips with 2 Tbsp. of butter and pour over the top of the cold custard frosting layer. Refridgerate. When completely hardened, cut into square bars.

Las Vegas Team Wedding Photographers

Dynamic Duo: Amy Leavitt & Cindy Larkin
I'm really excited to announce that Amy Leavitt of [Amy Leavitt Photography] and I will be combining forces to photograph weddings! We have both photographed weddings individually, and we feel that a second shooter is very beneficial in capturing all the important moments.

A little about us:

Amy and Cindy have over 13 years photography experience combined (Amy- 4 years, Cindy- 9 years)
2 experienced photographers can provide a rich gallery of all the details of the wedding and ensures those priceless moments will be captured.
2 creative minds working together evokes synergy, that will surely encompass your unique style.
If one of us has equipment failure, the other will be able to pick up the slack. Think of it as a safety net.

Pricing:

Half Day Coverage (4 hours) starts at $2500
Full Day Coverage (up to 8 hours) starts at $5000

We're "PORTFOLIO BUILDING" which means we're lowering our rates for a short time.

Half Day Coverage (4 hours) - $1500,
Full Day Coverage (up to 8 hours) - $3000

Sneak Peek: Family H

Vintage Camera ~ Photograph Collection

During the holidays, while taking family portraits for a wonderful family, I got the chance to meet an older gentleman who used to work for a little company called "Kodak"...ever heard of them?? His family started to tell me about his collection of cameras, and of course I HAD to see them...A photographers dream to stumble onto an old collection in hopes of finding something valuable and unique . Although this collection isn't worth alot, it does have the "vintage" factor that I truly love. And now, I have started a collection of my own (of photographs that is).

Although Kodak is not known for expensive professional equipment, they are a major contributor in the 1900's for bringing photography to the masses.

A $40 camera in 1915 would equal a $900 camera today.

An $80 camera in 1940 would equal a $1200 camera today.

A $120 camera in 1970 would equal a $670 camera today.