Our new site is www.tarynbrooke.com

Can’t wait to see you there!

2. Have an awesome Christmas, tons of family are coming into town!

3. Lily’s Angelina Ballerina Birthday Cake

4. Top Secret Shoots

5. Get new site ready to launch the first of the year!

November Goals: How did I do?

1. Holiday Mini Session

2. Find a home to the rest of our office (kids no longer share a room, there for our computer is in our living room) DONE!

3. Finish 5 of the 1000 crafts I have going on right now Finished a frame, an apron, a wall art piece, kid room decorations, new kids pictures on the wall, fabric memory game (for lily’s birthday)….I think that was it.

4. Go see Breaking Dawn, best one yet!

5. Figure out Christmas gifts

I could not pick between the 2 so I decided to post both!

These two are so cute together

LOVE!

They had cousin’s in town! So we had to get them in on the shoot!

These two girls are so sweet!

So stink’in cute!

Look at those eyes!

Elizabeth you are such a cute girl!

The Culinary Institute of America

Yields approximately 64 one-inch by one-inch pieces

1 1/4 Cups Sugar
6 Tablespoons Light Corn Syrup
2 Tablespoons Honey
2/3 Cup Cold Water
1/2 Teaspoon Vanilla
2 Tablespoons Powdered Gelatin, unflavored
Vegetable Oil, as needed

Cut two pieces of parchment paper to line bottom of baking pan (8×8). Place one sheet in pan and brush with oil. Place second piece on top of first and press down to oil underside of second sheet. Remove second sheet and hold to side.

Pour 1/3 cup of cold water into a bowl. Sprinkle powdered gelatin quickly, but gently, across the surface of the water. Make sure all granules are completely moistened. Let stand for about 10 to 15 minutes to allow gelatin to “bloom” or plump up.

In a medium size, heavy-bottom saucepan, combine sugar, honey, corn syrup and the remaining 1/3 cup of cold water. Stir to moisten sugar. Attach a candy thermometer to the side of pot. Thermometer bulb should be immersed in mixture but not touching pan bottom.

Cook over high heat, stirring constantly with a wooden spoon or heat-resistant spatula until solution comes to a boil. When solution boils, stop stirring and skim surface to remove any scum that may have formed.

Continue cooking to 248 degrees F/120 degrees C while watching the mixture carefully, to ensure it does not boil over. If mixture begins to stick to the sides of the pan, wash sides using a pastry brush dipped in water.

Remove from heat. Keeping the candy thermometer in place, allow sugar syrup to cool to approximately 210 degrees F/98 degrees C. This should take about 10-20 minutes.

Place the bowl containing the bloomed gelatin over a pan of gently simmering water and melt completely. Mix vanilla into melted gelatin.

Place the sugar mixture and the gelatin mixture into bowl of a stand mixer. Fit the mixer with the wire whip attachment. Whip on high speed until strands of the marshmallow mixture form from the sides of the bowl to the whip.

Use a lightly oiled heat-resistant spatula to remove mixture from bowl. Place mixture in center of the pan lined with oiled parchment paper. Place second piece of prepared parchment on top of marshmallow mixture, and lightly press second pan on top so that mixture spreads evenly to the edges. Remove second pan. Cover marshmallows with plastic wrap and allow to set overnight (or for at least eight hours).

Loosen edges of marshmallow from sides of pan using an oiled metal spatula. (Note: If removal appears difficult, place the pan containing the marshmallow slab into the freezer for up to one hour before cutting the marshmallows.)

Place a generous bed (between 1/8 and 1/4 inch thick) of cornstarch on a large cutting board. Peel off top layer of parchment paper and gently flip paper-free side of marshmallow slab onto cornstarch. Peel off second piece of parchment.

Lightly oil knife and cut marshmallows to one-inch by one-inch squares or oil cookie cutters and cut into desired shapes. Place marshmallows onto a sheet pan that has been sprinkled with cornstarch and toss, coating them lightly to prevent pieces from sticking together.

Store in an airtight container for one week, or freeze for later use.

Note: 9 x 13-inch pans may be used and will yield approximately 117 one-inch by one-inch marshmallows of one-half inch thickness.

Variation: For a more prominent honey flavor, reduce the sugar to one cup and increase the honey to one-third cup. Follow method as indicated above.

These two are such a sweet couple!

Such a cute little family!

Bandit was probably one of the most well behaved dogs I have ever seen!

Such a sweet pup!

These two were cracking each other up! It was so funny to watch!

Dad had so many fun ideas for posing with the kids, I loved it!

Here is the recreated picture! So sweet, I love it!

This family loves to play, can you tell who starts it?!

Their eyes are so blue, I am jealous!

Brother and sister!

I love this sweet family!

2. Find a home to the rest of our office (kids no longer share a room, there for our computer is in our living room)

3. Finish 5 of the 1000 crafts I have going on right now

4. Go see Breaking Dawn

5. Figure out Christmas gifts

October Goals: How did I do?

1. Finish reading the first 2 Harry Potter books (it’s on my 101 in 1001 list)
2. Start running again!   I say my 2 times counts!
3. Continue deep cleaning my house getting there!
4. Actually work with my flash – totally spaced this one
5. Work on catching up on Family Yearbooks (also on my 101 in 1001 list) – Yup didn’t even touch it

Cute Family!

These girls are so photogenic, I could take pictures of them all day!

I love the coats!

All the girls!

Can you tell Dad is loved?!

So sweet!

This family is so much fun and full of energy!