At this busy time of year I try to take a moment and reflect on what really matters – and I’m always astounded at how very blessed I am. So many of you are abundantly blessed as well – I love meeting the tiny new faces that have recently joined us. Thanks so much for letting me capture these first moments with your children and the milestones that follow.

Little Miss E is one of the sweet babies I had the pleasure of working with lately.

And I went on location to visit this sweet little guy and his family~

One plug before the holidays – if you need a unique and lasting baby gift, christening gown or heirloom gown for portraits please my sweet friend Angela’s site Dandelion Avenue. Her creations are simply exquisite and one-of-a-kind…you won’t find more memorable gifts. My niece in one of her gowns…

I’ll leave you with my favorite pumpkin bread recipe. The pudding makes it super moist. Canned pumpkin works best. I love to add walnuts but you can add any type of nuts or dried fruit.

Super Moist Pumpkin Bread

Ingredients

2/3 cup oil
2 large eggs
1 cup pumpkin
1 cup flour
1 cup sugar
1 (3-1/2 oz) box instant cheesecake pudding mix
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Directions

1. Mix oil, eggs and pumpkin
2. Combine remaining ingredients well and add to pumpkin mixture
3. Bake in a 9×5x3 inch pan – greased and floured – at 325 degrees for 1 hour.

Best wishes for a warm and happy Thanksgiving in the company of those near and dear to you. Stay tuned later in the week for a Black Friday Studio Sale!!

~Michelle