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.
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
- 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
- 1 box confectionary sugar
- 1 stick of butter
- 1 TSP of vanilla or lemon flavoring
- Mix butter and sugar together, and add eggs one at a time.
- Mix in lemon flavoring, and flour, one cup at a time.
- Mix in baking soda, baking powder, and ricotta cheese. Combine until completely blended.
- Drop by rounded tablespoons onto ungreased cookie sheet and bake at 350 degrees for 15 minutes. Do not brown tops. Frost when cool.
- Soften butter and mix with sugar.
- Add vanilla or lemon flavoring to taste and enough milk to make the mixture spread easily. Frost cooled egg biscuits.