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Today is the first day of my 365 Photo Challenge.  I found this challenge through a friend.  I plan to take a photograph every day, incorporating the theme of the week.


Seeing as last night was New Year’s Eve I decided to start my challenges off on a fun note.  Here are some of my better fireworks shots.  I set my camera up on a very slow shutter speed and used the smallest fstop that I could.  There was quite a good amout of wind, which gave me these beautiful shots!IMG_1452 IMG_1477 IMG_1479 IMG_1483 IMG_1491 IMG_1494

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It is almost time for October’s cake.  I do not have a solid idea of what I want to do yet.  I know that this cake should be a carrot cake, mainly because I have a bunch of fresh carrots that need to be eaten ASAP.  I can use a cream cheese frosting and some food coloring to make it orange.  I am thinking that the decorations should be either witches, cats, or pumpkins.  Here are some ideas….


I think these carrot broom sticks would be very cute on a cake, and easy to do!

  I love this idea for a witch’s hat!

If only i could make this chocolate cat!!


  This cookie cutter would help a lot.

So…..I am decided!!  This Sunday I will make a carrot cake with cream cheese frosting.  I will tint the cream cheese frosting to a nice orange color with food coloring.  I will make a witch’s hat from a Hershey kiss and cookie.  I will also have a pretzel and carrot broomstick on the cake.  I will have to go to the local bakery shop and try to find a cat cookie cutter as well.  I can fill the cutter with melted chocolate and then freeze it.   Then all I have to do is place everything very neatly on the cake.  I am getting excited!!

Last November, at a Time and Talent Auction, I auctioned off one cake a month for an entire year.   Over the course of this past year I have made some very fun cakes.  The first post in this series focused on the “Holiday” Cakes.  I shared with you my Halloween Cake, my Thanksgiving cornucopia, and my home-made gingerbread house.  My second post showcased a leprechaun hat, complete with a chocolate band and buckle.  It also had a topsy-turvy cake.  For this post I am going to show you three more cakes that I made.

This first cake was a simple chocolate cake.  I decided to dress it up by melting white chocolate and milk chocolate.  On a piece of wax paper I dropped some melted chocolate and then swirled the other color into it, giving it a nice pattern.  I had a lot of white chocolate left over so took a bear cookie cutter and filled it with chocolate to use as a cake topper.  This was a birthday cake for my brother-in-law.


This second cake isn’t really a cake at all.  I decided to mix up the cake a month for a year by making muffins instead.  These are angel food cake muffins with fresh berries and cool whip on top.


Last but not least, a german chocolate cake with a chocolate heart.  I thought a rim of chocolate chips gave it a little extra frill.


I still have a few more cakes to make this year.  I don’t really know what to do for this month.  Halloween deserves a cake covered in chocolate and candy.  Perhaps I should make a cake with a candy ghost on it….

Also to come, how to make bagels from scratch.  I have another post on home-made danishes, they were amazing, and croissants!

Last November, at our Rotary Time and Talent Auction, I auctioned off one cake a month for a year.  I have been having a blast making all of these cakes.  If you haven’t already seen yesterday’s post, you should.  I made a cake with a haunted house on it for Halloween, a cake with a puff pastry of chocolate on it for Thanksgiving, and a gingerbread house that lights up for Christmas.  Today I am going to show you a few more cakes that I made.


This first cake was a chocolate cake with chocolate frosting.  I garnished it with chocolate covered strawberries.  I drizzled some of the extra chocolate on the cake.



I decided to give this chocolate cake a raspberry garnish.






I couldn’t resist the opportunity to make a leprechaun hat for Saint Patrick’s Day.  I made a belt and buckle for the hat out of chocolate.  While the buckle was still soft I sprinkled it with green sprinkles.



This last cake was made for our Rotary Luau.  I made a topsy-turvy cake  with butter cream frosting.  I garnished this cake with flower sprinkles and gummy sharks.



Stay tuned!  Tomorrow I will show you a few more of my cakes.  I also have some home-made bagels and danishes to share!

Last November I volunteered to make one cake a month for a year.  This has been a fun experience!  Some months I go a bit crazy and make more cakes and other months I am lucky if I get my one cake done.  I figured that today I should share my creations with you.  I am going to start with the Holiday Cakes.

This first one is a haunted chocolate cake with a twistlers tree.


This second cake was my Thanksgiving Cornicopia of Chocolate Cake.  The pastries are made from puff pastry and swirled with melted chocolate.  I filled the cornicopia with milk chocolate, white chocolate, and butterschot chips. 


For Christmas I decided to make a gingerbread house instead of a cake.  I took inspiration from our own home, a little cabin that we built ourselves.


Just like our home was made by us, I made all the pieces from scratched and cut the windows out to match our home.  I even gave it a green roof!


Every cabin needs a stack of logs for the fire place.


This is our snowman, made from royal icing and coconut shavings.Image

I had a hard time making the railing for our deck, this fell several times during construction.Image

My husband bought a little thing of lights to give the gingerbread house that little touch of magic.Image

Its home sweet home! (this picture was taken when we were rebuilding our deck)


Halloween is almost here and the snow is ready to fly!  In celebration of the wonderful white fluffy stuff I thought I’d share some pictures of my favorite place to play, Petersville!  The Forks Roadhouse and Kenny Creek Lodge are only accessible by snowmachine in the winter.   I can’t wait for it to snow!  They are saying  we should get some in the next couple of days 😀

The Mountain

valdez, glacier with water fall

Valdez, Alaska….its such a beautiful place!  A year ago my new husband and I went on a short day cruise to enjoy the sights.  These are just a few of my favorite shots from the trip.

wildlife in valdez

glacier on ocean

Today was a beautiful, cold fall day.  Willow and I took advantage of the sunny weather and went for a little walk.

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After our walk I decided to experiment in the kitchen.  Here is Akbirdie’s take on a classic, chicken pot pie.  I think I may still have some tweaking to do on this recipe, but over all it came out pretty good.





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  • 1 stick of butter- chilled and cut into bits
  • 1.5 cups of flour
  • 1/4 cup parmesan cheese
  • 2 tbsp parsley
  • 2 tsp pepper
  • 3 or 4 tbsp cold water

this part of the recipe came from


  • 3 peeled potatoes, peeled sliced and diced
  • 3 carrots, peeled sliced and diced
  • 2 stalks of celery chopped up
  • 1 can of corn
  • 3 cups precooked, shredded chicken
  • 2 cubes chicken boullion, 2 cups water
  • 2 cups milk
  • 1/2 stick butter
  • seasonings to taste, ie poultry seasoning
  • 3 tbsp flour


  1. Mix flour, parmesan cheese, parsley, and pepper in a large bowl
  2. Add chunks of butter
  3. Add water one tsp at a time until batter starts to form (you may need to use your hands)
  4. Divide into two even sized balls, wrap and place in refrigerator for 30 mins.
  5. After 30 mins remove from refrigerator, roll out dough and put in pie pan. Leave one ball of dough for the cover of pie.

Filling Directions:

  1. Boil water with chicken boullion.
  2. Add potatoes, carrots and celery.  Let simmer for 20 mins
  3. Add shredded chicken
  4. In a large saucepan melt butter, slowly add milk and flour.  Stir until thick
  5. Add milk and butter mixture to veggies
  6. Add in any seasonings and corn, let sit on low heat for 5 mins.
  7. Pour into crusted pie pan.  (I only used about half of my filling)
  8. Roll out other ball of dough nice and flat, place on top of filling.  Crimp edges of pie and make slices in crust top to act as vents for heat and steam.
  9. Cook in oven at 425F for 15 minutes
  10. Reduce heat to 325F and cook for another 15 minutes
  11. Remove from oven, let cool and serve warm
  12. Enjoy!  I enjoyed mine with a tall glass of milk

This is a good starter recipe, however it didn’t come out as creamy as I would’ve liked.  I also wanted to add half a cup of cheese to the filling and forgot.  Over all this was a good recipe, and one i will play with again very soon.  Perfect for a cold fall day!

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