Family Photo Mission Done!

The family photos came out great.  The ones outside turned out perfect, sadly the lighting in the house made the ones inside needing a little work.  Our photographer did a great job of cleaning up and making them look pretty.  Next time I need to take my glasses off inside they have a little blur on them.  That's alright we will just have to do them again in a few months when I hit goal weight :).  I ended up buying a new sweater in the green color that everyone commented on liking on me.  I'm happy to say cards are done and ready to go out today!  I did cut back to only people who send cards back, just can't afford to send a 100 cards this year.  

So here is a look at our photo session!  Hope you all have a great day!

Fall Recipe ... Moist Pumpkin Scones with Glaze

My amazing friend from High School Brandy has a photography business (~Brandy Stockwell Photography~).  She was so kind to come over at church on Sunday and shoot at my parents house.  My dad is still not moving around that well so we wanted to do it where he didn't have to move around a lot and not have to sit in a waiting room and then try to squeeze him into a small photographer room like the ones at the mall.  Since she was so kind I wanted to make her something sweet to take home for her and her family.  As most of you know I LOVE pumpkin and pumpkin scones are my all time favorite.  I sadly am not allowed sugar or carbs on my diet so this is way out of the question.  I couldn't even take the batter to make sure it was right, Thank God they came out perfect!

I found a recipe for Moist Pumpkin Scones on The Taste of Home website.  I thankfully had everything in my cupboard and was able to whip them up in the early am for our afternoon photo shoot.

Ingredients

• 4-1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 4 teaspoons baking powder
• 3 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cold butter
• 2 eggs
• 1-1/4 cups canned pumpkin
• 3/4 cup milk, divided
• GLAZE:
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1/4 teaspoon pumpkin pie spice

Directions

• In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened.
• Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk.
• Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm. Yield: 16 scones.

They turned out big and fluffy and if you don't have one of these corn bread/scone making pans I say you must invest in one.  They are great and in silicone which is the best!

And for a sneak peek here is one of the family photos:

Have a GREAT week!!