For this session, we headed into downtown Grand Ledge and we made good use of the island as well. She brought plenty of cute outfits and her tennis gear. It was a great session! And, turns out, her mom sells Scentsy (which I LOVE), so I still get to see them periodically! Woohoo!
One of my favorite sessions for all of 2011 has to be this one. Besides MSU, she chose the most AMAZING location. I couldn’t have planned it better if I did it myself. I just love her style!
LOVED this senior! She told me she’s been dreaming of having her senior pictures taken by me for the past three years! What a compliment that is!
We hung out on campus for close to 2 hours getting all sorts of fabulous shots. I love her sophisticated style. Check out how fabulous her pictures turned out…
How about something a little different today!
These are suuuuper yummy and rediculously easy. I started out with the recipe for truffles from Bakers Royale but tweaked it some because I was in the mood for something chocolatey (what’s new?).
Butterscotch and Chocolate Cake Batter Truffles
Ingredients:
1 can sweetened condensed milk
3 tbsp butter
1 box chocolate cook and serve pudding
2.5 cups butter cake mix
0.5 bag butterscotch chips
1.5 bags chocolate chips
4-5 tbsp chocolate milk
Directions:
In a saucepan over low heat, melt the butter into the sweetened condensed milk while stirring constantly.
After the butter is melted, add the dry pudding mix. Continue to stir over low heat for 10-15 minutes. (It will not separate as stated in the linked recipe.)
Remove from heat and slowly add cake mix, while stirring, until no lumps can be seen.
Refrigerate for 10 minutes.
Remove batter from fridge and add the 1/2 bag of butterscotch chips by mixing them in with your hands. The batter will still be slightly warm. The chips will melt slightly, giving the batter a marbled look. You can butter your hands if it seems to sticky to handle easily.
Roll 50 3/4 in balls and place on wax paper covered cookie sheets. Place the cookie sheets in the fridge.
On low heat, melt the 1.5 bags of chocolate chips with 4 tbsp of chocolate milk. Once melted, add more milk if still too thick to dip the batter balls into.
Coat all sides of the balls and place them back on the cookie sheets. Be sure they aren’t too close together on the cookie sheet so the coating that melts off doesn’t run together.
Once done, add sprinkles or whatever yummy things your heart desires! Return them to the fridge so the coating cools and hardens.
Enjoy!!
What a little squishy sweetie pie! He was a good little sleeper for me and lots of fun to pose. He totally rocked the fun hats and his mommy and daddy LOVED them! I can’t help but ooh and ahhh when I look at these sweet photos of him and I know his mommy and daddy feel the same way now and for always. What a totally fun way to capture those first few days of life!
I just love his little toesies sticking out in this one.^ Pin It
Hope you’re all tucked away in your beds cause Santa’s on his way! We’ve had a sighting here! (Who knew Santa was so fluffy and cute??) 
The paparazzi snuck a photo of one of Santa’s reindeer too.
Have a Merry CHRISTmas and don’t forget the real reason for the season!
Day 22: Book a newborn session and get 25% off your ENTIRE February order!!
Call 517-575-7339
Day 20: Receive 50% off the session fee when you book your senior portrait session today and schedule before May 1!!
Day 17: Newborn session 1/2 off
Good to use anytime through June 1, 2012! 517-575-7339
Day 13 and 14: Pre-book a senior, maternity or newborn session for $50 and receive 10% off your order.
Session will be 90 minutes and may take place at anytime in 2012. You do NOT have to know the exact date of the session to book. We will meet with you to plan your session and will choose the date at that time.
For more images, check out: http://www.facebook.com/#!/rebeccahoulihanphotography
Have your credit card ready and call 517-575-7339 on December 13 or 14, 2011 to book.
