When I was in college I took tons of photos of everything. Photos of scenery around the Savannah, GA area, photos of my family, photos of my friends, photos of random things I thought were neat or interesting. I’d go home, download the photos from my camera, save them to a CD (gotta love the early 2000’s) and never print them. I was notorious for not printing photos; I just didn’t see the point. Then Facebook and cell phone cameras came along and I took the photos and I posted them ALL online. I have Facebook albums, Flickr accounts, everything went online. I didn’t sort any of them, I just posted them online.
Then I got married and I slowly starting taking fewer and fewer photos. Instead of taking photos I wanted to enjoy the moments in real time with my husband. Do we have photos of what we’ve done? Absolutely! Do I walk by things and think it would be a great picture, but don’t whip out a camera to take one now? Yep, sure do. Do I delete pictures because either myself or my husband feel we don’t look very good in it? All the time.
Within the past year of having a baby I’ve begun taking more photos again. I don’t always print them, but I have actually been printing and putting them in an album. As of right now, it’s even up-to-date (gasp!). This is adulting done right. My new favorite thing to do once I’ve taken photos is to use a photo editor to update them. I’m currently obsessed with one called Baby Pics. It has so many options for typefaces, artwork, and filters. I love them all and can hardly decide which one looks better. Plus – having a cute little munchkin who looks adorable no matter what really helps, too.
With Easter being this weekend I set up a mini-photo shoot for our nearly eight month old. She really only has like a five minute attention span for photos, so I got everything ready, plopped her down in the set, and had my husband try to entertain her while I snapped some photos. I think they all turned out really well. My husband grabbed a few side shots of her smiling while I was trying to make her giggle. Isn’t she just the cutest? And I LOVE LOVE LOVE these filters. And the artwork with the bunny ears? If that isn’t adorable I don’t know what it. No – Baby Pics App is not sponsoring this post I just really enjoy it and wanted to share.
Which one of the photos is your favorite? I’m still deciding which ones to print and would love advice!
Once I finished taking photos I felt like baking. Easter to me is the perfect time to bake spring treats. It was a beautiful sunny day the day before Easter for us, but by Sunday it was chilly, gray, and rainy all day. To me, it was the perfect weekend, it gave us a wonderful day outside followed by a family day inside. What better way to enjoy a family day than by baking spring biscottis and enjoying it with some hot chocolate, snuggles, and watching (or teething on) Rogue One (yes, I took the dvd out before I gave it to her). I made the joke that if you are what you eat then my baby is a Jedi.
Anyways, I made spring biscotti by slightly altering my chocolate almond biscotti recipe. I absolutely love funfetti everything, so adding sprinkles made it so much more springy, and added a little joy to the top of the biscotti. Who doesn’t love sprinkles? Sprinkles are the baking equivalent of glitter. Some people love them, some hate them, I can’t get enough of either. Sparkles and sprinkles are my peeps. These came out deliciously ready for eating.
1 3/4 cup whole wheat flour
1/2 cup sugar
1/2 tsp baking powder
1/2 cup chocolate chips
4 tbsp cold butter
1/4 tsp salt
1 tsp vanilla
2 eggs, lightly beaten
- Preheat oven to 350 degrees.
- Combine sugar, flour, baking powder, and salt in a bowl. Stir until combined.
- Add butter and vanilla. Stir until well combined. I did use my food processor this time and it worked like a charm.
- Add chocolate chips, sprinkles, and eggs. Mix until the entire dough is in one big ball. I had to use my hands to mix it correctly.
- Divide dough into two smaller balls and form into logs.
- Place two logs side by side on baking sheet. Sprinkle on extra sprinkles 🙂
- Flatten logs into the shape you want your biscotti to be in.
- Bake for 25 minutes and then remove for oven.
- Let biscotti cool for 5-10 minutes. You need the dough cool, but warm enough to not crumble when cut.
- Turn slices on side and return to oven for about 10 minutes. I prefer a harder biscotti so I left it in for 15 minutes.
- Remove when edges are barely browned.
- Let cool and enjoy.
Nutritional Information (1/13th of recipe): 178 calories, 4g protein, 27g carbs, 2g fiber, 12g sugar