Monthly Archives: March 2013

1 Year Blogiversary and Ricotta Egg Biscuits for Easter

My little space on the internet turns 1 this week! I started a blog to get a fresh start with photography and get into the practice of writing more often. Food photography was just starting to catch my eye, and I had no idea it would become the center of this website. Last year at this time, I didn’t know I would work for a few small businesses, second shoot a few weddings, and photograph several events. So thank you to everyone I worked with last year, and to my friends and family for their support! I’m hoping year 2 will be just as surprising!

Looking back through the blog, I see a lot of room for growth! I’d love to be more consistent with posts, take my time styling each food photograph before taking the picture, and incorporate a little something else I’ve specialized in since I was 16 years old – video.


FUN. No, really, it was really fun to create the video. While I’m looking at this short video and seeing things I want to fix and improve, I’m so excited to start offering short promo videos like this to clients! I’ve worked in video production for the past 17 years – I was a junior in high school when I first picked up a video camera and been working in TV professionally for 11 years, so this is a natural addition. I’m thrilled to offer a service that combines my video production, photography, and marketing skills to clients who want a visual boost on their websites and social media pages.

Easter cookies ricotta egg biscuits

So with Easter coming up this weekend, I whipped up some ricotta egg biscuits to share. Mom and I made these together all the time, and they’re a dessert staple on Easter. Can’t have Easter dinner without egg biscuits for dessert – they’re one of my favorite holiday cookies!

Enjoy the rest of your week, and hope you have a great weekend! xoxo

Frosting for Ricotta Egg Biscuits
Recipe type: Cookie
Cuisine: Italian
  • Cookie batter:
  • ½ pound butter
  • 2 cups sugar
  • 2 eggs
  • 2 TSP lemon flavoring
  • 4 cups flour (gluten-free all purposed flour can be used)
  • 1 TSP baking soda
  • 1 TSP baking powder
  • 1 15 oz container of ricotta cheese
  • Frosting:
  • 1 box confectionary sugar
  • 1 stick of butter
  • 1 TSP of vanilla or lemon flavoring
  • Milk
  1. Mix butter and sugar together, and add eggs one at a time.
  2. Mix in lemon flavoring, and flour, one cup at a time.
  3. Mix in baking soda, baking powder, and ricotta cheese. Combine until completely blended.
  4. Drop by rounded tablespoons onto ungreased cookie sheet and bake at 350 degrees for 15 minutes. Do not brown tops. Frost when cool.
  5. Frosting:
  6. Soften butter and mix with sugar.
  7. Add vanilla or lemon flavoring to taste and enough milk to make the mixture spread easily. Frost cooled egg biscuits.

EH Chocolatier’s Easter Chocolate Collection

EH Chocolatier Artisan Chocolates

Just a quick post to say hi and share some new work, just in time for Easter!  EH Chocolatier is an artisan chocolate company based in Somerville, MA. Elaine and Catherine create beautiful, delicious bonbons and confections! Right before Valentine’s Day, their salted caramels were selected by the New York Times as one of the “Best in the Box”. For Easter, they’re offering these cute chocolate bunnies, and bonbons filled with flavors like marshmallow, honey caramel, and maple pecan butter, just to name a few.

Birthday Baking FAIL – Stories in Baking Disasters

Happy Saturday! I’m soooo glad it’s the weekend. Was it one of those weeks that just wouldn’t end for you too? After hanging out with “lil’ sis” after work, I promised myself a quiet night in to recharge. February is always a drab month and I wanted to charge into March with motivation and energy. I have a three-day weekend! I was going to get up early! I was going to make pre-birthday cupcakes for myself and my friend Stephanie, whose birthday is the day after mine! YAY! We both love a good cupcake!

Or so I thought. My alarm went off at 7:45. It was another horrible night of sleep for no good reason. Coffee. Music. That would wake me up. Flipping through recipes, I decided I would make a gluten-free version so Jeff could enjoy a cupcake too. These would be great! I’m seeing a lot of friends tonight, so I could share the deliciousness! And I’d have fun photographing the cupcakes! (You can see where this is going…)

The recipe I liked called for chocolate, and I don’t have chocolate in my apartment right now… (The horror!) Oh, well, I’ll just adapt a similar recipe for a cake and use the measurements and baking times for this cupcake recipe…

Cupcake batter

Bad idea. Really, really, really bad idea. I’m so glad I decided to hold off on making frosting! The edges burned to the pan. The inside of the cupcake is basically raw. I’m not going to pretend I know anything about developing a recipe for baked goods because at this point, I don’t. I’m going to add that to the growing “things I need to learn” list. But after how this week unfolded, how could I be surprised? All I can do is laugh and photograph my failure.

cupcake baking fail

Sorry, Stephanie!!! I will buy us cupcakes from a baker who knows what they’re doing. It’s always better to have cupcakes on your actual birthday anyway, right???

For those of you who bake often, do you have any advice for adapting baking recipes or swapping ingredients? I’d love to hear it!