Actress Photo Shoot, Jenna Garrett

We saw this awesome bird while we were in the park. 

Over the past weekend I had the opportunity to do a LOT of photography while J and I took off for a quick overnight trip through north Georgia to the Nantahala, through the gorge to Cherokee, NC, did a quick round-a-bout through the town then across Clingman's Dome to Gatlinburg. We spent the evening in Gatlinburg, ate at Bubba Gump's, then headed back across the dome where it was so foggy there were times we nearly couldn't see in front of our faces. I'll have a post up soon with some of those shots, but on Friday I had the pleasure of doing shots for a long time friend, Jenna Garrett.


Shooting with her is always a lot of fun and we always have great success with the time spent. I am very excited to see what things she accomplishes.

These images were shot off the Acworth beach and pier area.

The rest were shot in downtown Acworth with the train caboose, the depot station and random buildings. 

For more pictures, visit Jenna Garrett - K Proctor Media

AWOL, but look! cakes! and kids!!

I've been a little AWOL here lately, and for that I am sorry. Life has taken a few turns here lately and I've either not had time to cook or have completely forgotten to take pictures of what I'm cooking and really.. what is food blogging without pictures of delicious food? It's pointless, that's what. And boring. If you can't SEE the food, how do you know what it should look like, right?

So that being said, I will be back with more soon. In the mean time, here's some pictures of cake, since that's where a lot of my time has gone. 

Triple Chocolate Ganache Cake

Irish Carbomb Cake 

Red Velvet with Ombre cream cheese icing

Chocolate and Raspberry Cupcakes

Another Triple Chocolate Ganache cake

Carrot Cake with Cream Cheese Icing

Chocolate Cake with Milk Chocolate icing

From left-(yellow) Strawberry cupcake with Lemonade buttercream,(green) Chocolate with Vanilla buttercream, The cake is a Banana cake with Banana whipped filling and cinnamon vanilla buttercream, and then (blue) Pomegranate Blueberry cupcakes.  

And also some pictures of this adorable family I took pictures of back in April. Because this, too, took time and they're a beautiful family. 

Plus who doesn't like pictures of cute kids. :D

More soon! 

Happy Eating!

Saucy Chicken and Mushrooms

If you've never experienced spring time in the South East you're missing out. Everything is such a vibrant, bright green-yellow and, aside from the Bradford Pear trees, there's a wonderful scent of rebirth and freshness in the air. We're entering the time of the year where everything is turned yellow, dusted with pollen that floats thick in the air and causes allergy sufferers like myself loads of grief (but the beauty it brings is absolutely worth it). It also means we're officially in the time of the year where rain isn't uncommon, especially during the afternoons and evenings and it's perfectly acceptable to go home, open the windows to listen to the rain and spend the evening baking deserts that inspire thoughts of summery spring, then cooking delicious dinners....which is exactly what I did Monday night this week.

I'm in love with this blue, so I had to share a shot of these cupcakes. 

My fruity spring time cupcakes- Pomegranate cake with Blueberry buttercream frosting. 

Saucy Chicken and Mushrooms 

Window open with the rain pouring outside I set my mind to baking a test flavor of cupcake I have an order for this weekend all while deciding what to do with the chicken thighs taunting me as they were hanging out in the fridge that were in their final moments of usefulness. I decided to pan sear them with some mushrooms and to make a nice sauce with the pan drippings.

I started first by slicing my mushrooms. Obviously, if your store has them pre-sliced, go that route, but these baby bellas were on sale so I couldn't say no, and I really don't mind slicing them.

Add some butter or olive oil to your pan and get it warm. Saute your mushrooms until they're just under done and remove them to a bowl. Season lightly with a little salt and pepper.

While your mushrooms are sauteing go ahead and trim up your thighs, getting rid of any excess fat.

Next, season them! I used salt, pepper, paprika, garlic and Greek seasoning.

Once the pan is hot, add the thighs and cook until they're just browned. I seasoned the second side while I was browning the first, but you can absolutely season them both before putting them into the pan.

Once side one is a nice golden color, flip them over and brown the other side.

Remove them to a plate or baking sheet and cover.

Now add 2 tbsp of white wine and deglaze the pan. 

Stir in 1 tbsp mustard, I used a coarse ground spicy brown mustard. Next, add your chicken stock.

Simmer for a few moments, then add 2 tablespoons of heavy whipping cream and let it very lightly simmer.

Add back in your mushrooms and chicken, cover and lightly simmer until chicken is done and sauce is thick, about 10-15 minutes.

Plate it all together, over rice if you're not low-carb eating or with some hearty bread.

With as short as this recipe is, I think a simmered-down version is a bit overkill. So I leave you all with the read-through. 

Happy Eating!!