I had the opportunity to photograph Barb’s last day as salon owner/stylist on Saturday. It was a day full of joy and tears. So many lives have been touched by this woman over her years in the business. This image sums up much of what I witnessed in my short time there. Simply beautiful.
I had a session yesterday morning that I typically would have cancelled. Not only was it pouring rain, but it was so dark at 10:00 am you would have sworn it was bedtime. But I have been looking to be challenged…
And challenged I most certainly was without a speck of sunshine, flash, or reflector of any kind. Can’t say I’d do it again in such extreme conditions… BUT I did learn a great deal about how far I am able to push myself and my camera. This family was a complete JOY to work with and their beautiful home had huge, gorgeous windows – it would have been even more fun to play with a little sunshine in the mix.
Be back later with a few more from this session!
My hope is this will be just one of many new frozen desserts featured this summer. In fact, I’m making it a mission to create something fancy at least once a week. What sets this ice cream cake apart is the made-from-scratch crumbled cookie crust.
There’s even oatmeal involved, which of course makes it healthy. Ice cream is sandwiched between layers of cookie crumbles and butterscotch caramel sauce… which is almost like eating cookies dunked in milk as it starts to melt.
The perfect ending to a hot summer day. The recipe is below.
- 2 cups all-purpose flour
- 1/2 cup quick-cooking rolled oats
- 1/2 cup brown sugar
- 1 cup butter
- 1 cup chopped pecans
- 1 cup butterscotch caramel ice cream topping
- 1 gallon butter brickle, butter pecan, or vanilla ice cream
- Preheat oven to 400 degrees. In a large bowl, combine the flour, oats, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts. Pat mixture lightly into an ungreased 15x10x1-inch baking pan. Bake in the preheated oven for 10-15 minutes. Remove from oven. Let cool 10 minutes. Sitr nut mixture to crumble. Cool completely.
- Spread half of the crumbs in a 13x9x2-inch pan; drizzle about half of the ice cream topping over crumbs in pan. Place ice cream in a chilled large bowl; stir with a wooden spoon to soften. Spoon softened ice cream carefully over topping-drizzled crumbs, spreading ice cream evenly with the back of a large spoon. Drizzle with remaining topping; sprinkle with the remaining crumbs. Cover and freeze at least 6 hours or until firm. Let stand at room temperature for 5-10 minutes before serving. Cut into 24 squares.
Captured this one of my husband tonight while he was messing around on his iPhone. I love how his face is illuminated by the screen, contrasting with the dark storm brewing behind him. One very cool moment.