Mandi Whiting Photography

In early September, I photographed Chad and Milisa’s wedding with Melissa McClure.

Chad and Milisa got married at Ponte Winery in Temecula, CA.

such beautiful eyes!!

I recently had the opportunity to shoot Justin and Aya’s wedding with Jen Harris.  The wedding took place at the Sheraton Hotel in La Jolla, CA. It was a very small intimate afternoon wedding with close family and friends.

The brides bouquet

Bridesmaids’ bouquet

*SO* cute!!

such a cute cake topper!!

Teriyaki chicken, mashed purple potatoes, and veggies!! pretty tasty!!

The BEST toasts, ever!!

ring shot

I had a hard time deciding which picture I liked most, out of the next to photos, so you get to see both! )

…..anndddd…thennnn…we ventured around La Jolla Cove, and ended with a mini trash the dress session…

Jen, thank you for having me along!!! )

Barkley’s gowing *SO* fast!! Today was his very first time at the beach and he absolutely *LOVED* it!

Here are some new pictures…he’s 12-weeks old now!!

BEFORE getting ALLLL wet!! )

My favorite of the day!!

My sister-in-law, Dana, and nephew, Jack, came to town all the way from North Carolina. Jack is getting *SO* big! Although he is a handful, it was really great to see him, especially running around! We really enjoyed hanging out with them and the rest of the family.

We already miss you both, and Shawn who is currently deployed.

We love you bunches!!

Jack and Uncle Jeremy!

My sister-in-law, Dana (Jack’s mother)

I just loveeeeee his blue eyes!!

so handsome!!

He lovessssss when you hang him upside down

Catch me if you cannnnnn…haha!!

his mean look…grrrrr….he looks like his daddy here! )

I made these WONDERFULLLLL snickerdoodle blondies last night!  OMG, they were delicious….they were so good that you just have to trust me on this one and make them yourself!! They are super fast and easy to make. This is one of those standby recipes that you can whip up last minute and guarantee it will be a crowd pleaser. The recipe contains pretty basic ingredients — ingredients that most people usually have on hand. You can’t go wrong with this one, honestly! Absolutely irresistible!! nom..nom…nom.. Enjoy!

[recipe is listed below the photos]

Snickerdoodle Blondies

adapted from Dozen Flours
posted from My Baking Addiction

Ingredients
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon grated or ground nutmeg
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg

Directions
Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.

In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.

Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhatcookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

I made this pound cake last night for dessert. I served it with fresh strawberries and whipped cream. OMG…it was so good!! The texture was what I would consider perfect — very dense, but moist, melt in your mouth good!! I did, however, think it was a tad too sweet. Next time I will be sure to reduce the amount of sugar, probably by 1 cup.

Elvis Presley’s Favorite Whipping Cream Pound Cake

Adapted from  RecipeZaar.com

INGREDIENTS:

3 cups sugar (next time I’d probably use about 2  cups)

2 sticks butter, room temperature

7 eggs, room temperature

3 cups cake flour, measured then sifted three times

1 cup heavy cream

1 teaspoon vanilla extract

1 teaspoon almond extract

DIRECTIONS:

Generously spray a 10″ bundt pan with baking spray – ensure all the nooks -&- crannies are coated.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.

Add eggs 1 at a time, beating well after each addition.

Alternate adding in half of the flour, the cream, then the remaining flour. Mix well after each addition.

Add the extracts and combine thoroughly.

Pour batter into the prepared pan the place pan into COLD oven and set the temperature to 350°F

do NOT place the pan on a baking sheet as bundt pans require heat circulating thru the center core (a baking sheet will prevent this and your cake will not bake properly).

Bake for 60 to 75 minutes or until a long sharp knife inserted in the center comes out clean.

Remove from oven and cool in the pan for 5 minutes.

Invert and cool completely on a wire rack.

This wonderful key lime bar recipe was adapted from my dear friend Allison. These bars are so delicious!! These were all eaten up the night I made them. I have a feeling I will be making these again, VERY soon!!

Key Lime Bars

Makes sixteen 2-inch bars

If you cannot find fresh Key limes, use regular (Persian) limes. Do not use bottled lime juice. Grate the zest from the limes before juicing them, avoiding the bitter white pith that lies just beneath the outermost skin.  The recipe can be doubled and baked in a 13- by 9-inch baking pan; you will need a double layer of extra-wide foil for the pan (each sheet about 20 inches in length) and should increase the baking times by a minute or two.

INGREDIENTS:

Crust

5 ounces animal crackers

3 tablespoons packed brown sugar (light or dark)

Pinch table salt

4 tablespoons unsalted butter , melted and cooled slightly

Filling

2 ounces cream cheese , room temperature

1 tablespoon grated lime zest , minced

Pinch table salt

1 (14-ounce) can sweetened condensed milk

1 egg yolk

½ cup fresh lime juice , either Key lime or regular

DIRECTIONS:

Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.

TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).

TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.

Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)

As many of you have noticed, I’ve been MIA the past few months. My poor blog hasn’t been updated in MONTHS, but trust me, there is good reasoning. One of my doggies (a.k.a my children), Aspen,  got diagnosed with Osteosarcoma (a form of bone cancer) back in May.  There was a tumor in his hind left leg that was about the size of a medium orange. At the time, we found out that the cancer had not yet metastasized anywhere else in his body, so we opted to have his leg amputated. I know the thought of that sounds horrid, but there are huge misconceptions about the quality of life a 3 legged dog lives.

Aspen had surgery a week following his diagnosis. His surgery went well, and so did his recovery. Aspen was once again a happy doggie, and most importantly pain free.

Well, our “baby”, Aspen, made it 2 ½ months post surgery; however, in July we had to put him to rest because the cancer metastasized in his lungs. It was one of the hardest things we’ve ever had to do, but we are doing a lot better now. My husband and I don’t want children, so our animals are like our children.

Here is a picture of Aspen….RIP baby boy!! We miss you!!

On a happy note, here is the new addition to the family, a 8-week old puppy who we named Barkley. Barkley is a Dogue de Bordeaux (French Mastiff, the dog from the movie Turner and Hooch. YES, a *very* large breed!!). He has been so much fun, but at the same time, raising a puppy, after 9 years, has been a great challenge.

Here is Barkley:

Barkley’s Daddy….

Barkley’s Mama…

A couple months ago I assisted Melissa McClure in shooting the wedding of Travis and Kirstyn at the Island Club in Coronado.

Such a cutie!!

one of my favorites!!

Several months ago I assisted Melissa McClure in shooting the wedding of Danny and Rechelle at the San Luis Rey Mission in Oceanside, and Pacific Palisades Resort, in Carlsbad.

Rachelle and Danny’s son Cruz…so adorable!!

look at those big blue eyes!!!