The BEST Hair & Makeup lady in the whole entire world Miss Lauren…..I love it when she models for me!  She is just an awesome person inside and out and I am lucky enough to call her my friend!!

Had the chance to do photos for Dexter’s new website.  I really love their food and the atmosphere of the whole place and it is so exciting to see my photos on their new website.  

The very talented Bob Green’s album will launch next week and my photo is his album cover…YAHOO!  We took this shot downtown on top of a very tall building which we got kicked off of but not before getting this cool sun flare shot!

Had the honor of photographing Matt Hughes for a magazine cover and training video.  Just an all around awesome time and great experience and I have to admit for a bad ass he sure was nice

My favorite of the entire day!! His eyes are AMAZING and intense!

A BIG HUGE thank you to the beautiful and talented Jen Soltren for assisting me, helping me clean up blood (I cut my foot really bad before the shoot started) and being so much fun!

Miss Marlee Hightower can dance, act and of course MODEL She was recently in a party city commercial for Halloween and I am sure she will be in many many more!!

Made a little video of her dancing….AMAZING!

The FAMOUS cupcake pop!

My doggie (Wooley) basically just wanted to pose alllll day.

Because of my schedule I rarely have time to shoot anything other than weddings and boudoir but for Mr. Aaron I made an exception.  I think he is going to go far in the modeling industry he has a great personality and smile.

No really I do!  Yesterday’s session at the Lakefront was so much fun!  Two one year old cousins Makensie and Julian kept me running around for about an hour till I brought out the cake then……silence!

A special Thank You to Miss Grayce who kept the little ones looking at the camera and for blowing large amounts of bubbles for me!

This is how I usually look after eating cake…

I was featured on the Rock N Roll Bride Blog today for Alison’s Trash the Dress Session

I just LOVE Kat and her Blog!  I am honored to have my work on it….

For those of you who don’t know I CAN’T cook!  Well I can but, it is a disaster and you would not want to eat it. I am however good at baking and am known to make a mean Red Velvet cupcake   OK so why am I telling you about Cupcake Pops……well because THEY ROCK OUT LOUD!  My friend Jen Soltren made them at one of our monthly functions and I have been dreaming of them ever since.  So I thought I would share the recipe with you all. It is on Bakerella.com and totally worth the effort! If you like to bake Bakerella.com has a bunch of stuff you might want to check out.

PS. If you make them please call me and I will come RIGHT over to make sure they are good Here is a picture of the yummy ones that Jen made….ohhhhh I really want one now!

1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
1 can cream cheese frosting (or about 2 cups equivalent from scratch)
1 flower shaped cookie cutter (1.25″ wide X .75″ tall)
1 package chocolate bark
1 package pink candy melts or white chocolate bark
bowls for dipping
wax paper
aluminum foil
lollipop sticks
sprinkles, m&ms or something similar for top of cupcake
small plastic treat bags and ribbon to package the Cupcake Pops
candy cups and truffle boxes to individually package the Cupcake Bites
styrofoam block

1. Bake a cake from a mix or from scratch and cool completely.
2. Crumble cake into a fine consistency into a large bowl.TIP: If the texture is too coarse, you can run it through a food processor.
3. Add can of cream cheese frosting or homemade frosting and blend together using the back of a large spoon. Blend thoroughly.
4. Roll mixture into 1.25″ – 1.5″ size balls and lay on wax paper covered cookie sheet. You may want to periodically rinse and dry your hands off in between.
5. Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours.TIP: You can speed this up by placing in the freezer for about 15 minutes.
6. Remove. Begin to shape into cupcakes using a small flower-shaped cookie cutter. (see below) Take the chilled ball and roll it into more of an oval and then slide into cookie cutter. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound. Then push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on a wax paper covered cookie sheet. Continue with remaining balls.
7. Once shaped, cover and return to freezer. (5-10 minutes)TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day.
8. While cupcake shapes are chilling, begin to heat up your chocolate bark.
9. Brown chocolate bark for the bottoms. Pink or white chocolate for the tops.
10. Follow the instructions on the package for melting. Most recommend heating for 30 second intervals at a time and stirring in between. You can also do the double boiler method.
11. When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet.
12. Take the cupcake shaped mixture and dip bottoms into the melted chocolate – just to the point where the mounded shape starts. Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly. Then lay on the wax paper upside down. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet. Continue with rest of the cupcakes. You can also leave some without the sticks. They’re just as cute as Cupcake Bites.TIP: Dip end of your lollipop stick in the melted chocolate before inserting into chocolate bottoms. Not sure if this helps a lot, but it couldn’t hurt.DON’T – get water in the chocolate. Make sure your hands are completely dry. Water will cause the chocolate to separate and mess up all your hard work.
13. Dry completely. (15-20 minutes)
14. Once dry, dip the tops of the cupcakes in the pink or white chocolate. You may need to move it around a little to cover all the exposed areas.TIP: Let the pink chocolate sit for a few minutes after heating to thicken. This will help it from dripping down the sides of the cupcake.
15. Remove from the pink/white chocolate and turn right side up. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far.TIP: You can use a toothpick to help cover any areas the melted chocolate didn’t cover.
16. For the Cupcake Bites – just turn right side up and rest on the wax paper. Then go ahead and put a m&m on the top and add sprinkles while wet.
17. For the lollipops, Continue holding and place an m&m on the top and add sprinkles. Let them dry in a styrofoam block that you have already poked holes into.
18. When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon.
19. For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually.

Makes about 50.
You can store these in an airtight container and they will last for several days. You can also store in the refrigerator if you would like them cold.