Wednesday, October 17, 2018

Maternity Photoshoot Favorites

Greg and I celebrated our first Wedding Anniversary on October 7th, and our gift to each other was a maternity photoshoot. We met Bia Schaefer at Rock Springs in Apopka bright and early and had a great time shooting around the property. She captured gorgeous images of such a special time in our life. The gallery turned out so beautiful and we will cherish these photos forever. See some of my favorite shots below.

Monday, October 8, 2018

Reese's Blondies

Combining Greg and my favorite candies into a delicious dessert - the Reese's holiday shapes are my go-to (double the peanut butter!) and Greg loves the crunchy pieces. I mixed both into blondies and they turned out so good - thick, gooey and loaded with festive treats! If Reese's aren't your thing, you could easily substitute with any kind of candy as this recipe is the perfect way to use up leftover Halloween sweets. 

12 tablespoons butter, melted
1 cup brown sugar
1/2 sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla
2 cups plus 2 tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Reese's Pieces, divided
10 Reese's Pumpkins, chopped

Preheat oven to 325 degrees. Prep a 9x9 baking dish by either lining with parchment paper or spraying with non-stick baking spray. Set aside.
In a stand mixer or large bowl, mix together the butter, brown sugar and sugar. Add in the egg, egg yolk and vanilla, mix to combine. In a separate bowl, mix together the flour, baking soda and salt. Slowly add flour mixture to the stand mixer and mix until just combined. Using a spatula, carefully fold in 3/4 cup of the Reese's Pieces and the chopped Reese's Pumpkins.
Spread dough into prepared pan and sprinkle with remaining Reese's Pieces, lightly pressing them into the top of the dough.
Bake for 25-30 minutes or until the edges are golden brown, and the middle looks dry and does not sink in when gently touched. Remove and let cool before serving. Cut into large squares and enjoy!

{recipe adapted from}