Welcome To Sweet and Sassy Photography

Welcome to my wonderful world of photography. For as long as I can remember I have loved creating beautiful images. I have expressed this love in my cooking, in my design business, and now most importantly in my career as a professional photographer. My two incredibly smart and happy children, Madisson and Stryder,along with my amazing husband Steve have been my most ardent photographic subjects. They have also been my biggest supporters in my transition from film to digital photography and in my decision to turn my passion for photography into my profession. As my client, you will thank them for all that I have learned from their patience. One of my greatest professional pleasures is when my clients tell me how relaxed they have felt with our sessions and how much fun they have had with me as their photographer. Exploring new locations, having a joyful experience and presenting you with a beautiful image that you can display in your home are just some of the reasons why my world of photography is so wonderful to me. Please give me a call and join me in my Sweet and Sassy world. BIG THANK YOU to the AWESOME Michel Feist from Ampersand Grey for my Bio pic




Beaumont Alberta Photographer~ Making Cinnamon Buns

Posted on February 22, 2010

So it doesnt sound very photographic but I assure you I took one picture to tease you with.  I have had a husband and 2 children sick with nasty colds that include all sorts of yucky stuff so I tried to make some goodness for them.  I am hoping to make it out of this without the cold myself.  So forgive my not posting the last couple of weeks and enjoy this recipe.  Its not my own but it sure it good.

Cinnamon Buns

  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1 teaspoon salt
  • 1/3 cup margarine, melted
  • 4 1/2 cups bread flour
  • 1/2 cup white sugar
  • 2 1/2 teaspoons bread machine yeast
  • Filling
  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened
  • Icing
  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract

Directions

  1. Place first 7 ingredients in the pan of the bread machine in the order recommended.  Select dough cycle; press Start.  You can do this in your mixer or by hand just let dough rise in a warm area for 1hr punch down slightly and let rise for another 30 min
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. Rolls will increase in size while baking.  While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

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