When I first had lunch at Cheeburger Cheeburger, I remember thinking it would be perfect for a couple’s shoot with its pink walls and retro decor. I was super excited to do this session, and my “models” Bailey and Jacob couldn’t have been more incredible and patient. (We shot at a few other locations all around the city which ended up resulting in a 3 hour shoot!) The staff at Cheeburger Cheeburger was extremely hospitable and let me move tables around and offered to let me shoot behind the counter when I was running out of foot space.
I’m really happy with the final images and hope to do more creative sessions in the future!
I’ve always been a sucker for peanut butter cookies. So when the carrot cake cupcakes I attempted last week were a huge fail, I thought I’d make the classic cookie. Except these peanut butter cookies have honey in them! I figured the honey would be a delicious addition since I’ve always loved PB on toast with a little honey on top. I added a little Halloween festivity by sprinkling orange crystal sprinkles on them!
Recipe from Hungry Brownie
1 18 ounce jar of crunchy peanut butter
1 cup firmly packed brown sugar
1/2 cup honey
1 1/4 cups all-purpose flour
1 teaspoon baking soda
2 large eggs
2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. (I sprayed mine with Baker’s joy)
On a low speed, beat the peanut butter, brown sugar, baking soda, and honey. Blend for a minute until mixed, then slowly add the flour and mix well.
Add the eggs and vanilla. Mix on low speed until just blended, about 25 seconds.
Scoop the dough (about 2 tablespoons) onto the baking sheets with 1 to 2 inches apart. Do not press down on the dough.
Bake one cookie sheet at a time for about 13-15 minutes or until slightly brown. Remove from the oven and let cool on baking sheet for about 5 minutes, then transfer for a cooling rack to completely cool.
Enjoy your cookies! Or, you can be like me and take them into work for everyone else to enjoy.
1. Damask Dings1
2. 09 KutUps
3. Adhesive Nr. Seven
4.MTF Funk Fusion
5. Luv N Kisses
6. KG Flavor and Frames
Here is a collection of some of my favorite free dingbats. I find them to be extremely useful when I’m making graphics. Hope you do too!
I’ve been wanting to try a new cookie recipe lately opposed to the same old chocolate chip. These were actually supposed to be raspberry, but I couldn’t find the raspberry muffin mix that the original recipe called for, so I opted for strawberry. Mixing this together was a cinch! I’d recommend this recipe to anyone who is afraid of baking from scratch. What I ended up with was a very soft cookie that’s very tart. I could definitely taste the muffin mix. I’d definitely consider this a breakfast cookie! ..You know it’s okay to eat cookies for breakfast. Hopefully everyone at work eats them up tomorrow!
Adapted from Dessert now, dinner later!
– 4oz cream cheese
– 1/2 cup butter flavored Crisco (shortening)
– 1/2 cup brown sugar
– 1 large egg
– 1/2 tsp vanilla
– 2 (7oz) packages Martha White Strawberry Muffin Mix
– 1/2 cup all-purpose flour
– 1 cup white chocolate chips
Cream the cream cheese, Crisco, & brown sugar together. Add the egg & vanilla. Blend.
Add muffin mix & flour. Mix until just incorporated.
Fold in white chocolate chips. Scoop a heaping tablespoon with an ice cream scoop and line one a sprayed cookie sheet.
Bake at 325°F for 10 – 12 minutes.
Makes approximately 2 dozen small cookies.