Thursday, September 20, 2012

Starting My Photography Business

For years I have been saying how I wanted to start a Family Portrait photography business.  However life happened and I was working full time, buying a house, getting married and having a beautiful baby girl.  Now that Annabelle is the big 6 Months old I am finding that I have more time at night to get done what I need to when it comes to editing.

So I started by making a page for my business Rachel Warren Photography.  - come like my page :-)

Because of Annabelle I have started making some really good friends who also have little babies.  I started taking pictures at our play dates and found that everyone really liked the pictures.  I had always told myself I am just not that good to do this as a business but I have learned that I do have what it takes I just need to keep protecting my skills.

So I am starting the business if nothing else then to allow me to do one of the things I love the most and that is capturing memories to last a life time.  I expect for now it will be mostly Moms in our play groups who need or want pictures of their little ones for Holiday Cards or to remember the mile stones, but that is ok with me.

Wish me luck!

6 Months Old

This is my favorite picture I have taken of her so far

Our little pumpkin is 6 months old.  How time flies.  Heres the break down from her last checkup on 9/4/12.

Weight:  15 pounds 9 oz 42%
Height: 25 3/4 inches 51%
Head: 17 inches 72%

She is growing beautifully!  We are so very lucky to have such a happy healthy little girl.

Monday, September 3, 2012

6 Months Old

6 Months Old

Today at 5:55am Annabelle Rose turned exactly 6 Months Old!  How time flies by.  It seems like yesterday I was holding her little body in my arms in the hospital.  We are truly blessed to have her in our lives and not a day goes by that I don't thank God for having a happy, healthy, beautiful baby girl.

For those of you out there expecting your first I must say the 6 month mark is amazing.  She is getting more mobile, she laughs, sleeps from 7:30pm to 6:30am, and we will be starting solids soon.  What is also so amazing is we have met some of the most amazing Moms and Babies and we are growing our friends network.  Now at 6 months she can be more interactive with others and she is getting to experience so many new things for the first time.

She is 100% the best baby I could of ever ask for and Jerry and I are very lucky!

Tomorrow she has her 6 month Dr. apt and we will find out where she stands with height and weight.  I did sneak a peak at home yesterday and she was just over 18 pounds!!!

Until tomorrow have a wonderful night everyone.

Sunday, September 2, 2012

Just Because Cake Party - Apple Crisp Caramel Cake

Yesterday we had a "Just Because Cake Party" with some of our friends.  The star of the party was a cake I invented and it was a 4-Layer Apple Crisp Caramel Cake.  Everyone said it was wonderful.  Though I didn't come up with the recipe for each individual piece of the cake I did come up with the combination so this is my recipe.

4-Layer Apple Crisp Caramel Cake
Serves approximately 18-20 people
Skill level - Moderate Baking Skills Needed
Kitchen Mess Meter - HIGH

Yellow Cake – Makes 2 layers
To make a 4 layer cake make this 2 times.

1 cup butter
1 ½ cups white sugar
8 egg yolks
¾ cup milk
1 ½ teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt

1.  Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.

3. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

4.  Allow the layers to cool complete before using.

Caramel Filling – Buy original caramel topping in the jar (usually found near the ice cream toppings).

Apple Filling


6 medium apples – peeled, cored and sliced
½ cup white sugar
3 Tablespoons all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup whole milk
1 Tablespoon butter
1 Tablespoon sugar

1.Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray.

2.Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Spoon into prepared dish. Pour milk evenly over apple mixture, place small slices of the butter on top of apples and sprinkle the apple mixture with the sugar.

3. Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow the mixture to cool completely before using.

Caramel Frosting – This will just cover the tops and sides of a 4-layer cake.  You might want to make 2x as much if you want to decorate with it.

This is the last thing you make as you want to use it the same day you assemble the cake.


½ cup butter
1 cup packed brown sugar
¼ teaspoon salt
6 Tablespoons milk
3 cups sifted confectioners sugar

1. Melt butter in a saucepan, stir in the brown sugar and the salt. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and add the milk, stirring all the while.

2. Return to heat and bring to a boil again. Remove from heat and allow to cool until lukewarm (approximately 20 to 25 minutes). Stir in the confectioners' sugar and beat until smooth and cool enough to spread. You might need to add a few drops of milk if frosting gets too stiff.

Crumb Topping


1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
½ cup butter, melted

Preheat oven to 35o degrees F

In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly.

Place in a greased 8 inch pan
Bake for 25 minutes or until golden brown (you will have left over)

Cake Assembly

1.Cut all layers to have a flat top
2.Place the first layer right side up on a cake board
3.Pipe the frosting around the upper edge to keep the apples from mixing with the frosting on the outside
4.Place a thin layer of apples on the layer
5.Place the second layer of the first face down
6.Use a fork to poke hole in the layer to allow the caramel frosting to go into the cake
7.Pipe the frosting around the upper edge
8.Pour the warm caramel over the cake making a thin layer
9.Place the third layer upside down over the second layer
10.Repeat steps 3 and 4
11.Place the last layer on the cake
12.Frost the cake
13.Crush up the crumb topping into small chunks
14.Place Crushed topping on the cake
15.Drizzle the topping with Caramel 

Serve with a scoop of ice cream.