JCPenney and Seventeen Haul Nation [Wenatchee teen portraits]

OK, so if you have Facebook, and you want to help make someone's day, and you aren't opposed to contests decided by public voting (I hate them personally because they always resort to this type of asking for votes) then I would love if you took a minute out to vote for my daughter in a contest sponsored by JCPenney and Seventeen magazine. She made a video for their "Haul Nation" program (showing how versatile their clothes are and how affordable) and was picked by them to be in the top ten. First place is a trip to NYC to check out the behind-the-scenes of Seventeen magazine, among other things, but most important to her is a guest columnist spot at seventeen.com. She dreams of being a writer and that is her real desire to win the contest. Anyway...the link is http://apps.facebook.com/jcphaul/?video_id=97 and she is Carsey and you can vote once every day until Sept. 10. Here are a few pics we took yesterday in a little mini-shoot. Thanks! Oh, and have a great Labor Day. Always the bittersweet combination of time off and spent with family but it means summer is almost over. Boo.

Challis, ID [travel photography]

A few random snaps from last week when we road-tripped it southeast to the center of Idaho, where my parents have a house, in Challis. Small town that gets busy one weekend a year when the Muzzie Braun family hosts a 3-day country-western music festival. And as they say: a good time was had by all.

Peanut Butter Nutella Fudge ice cream [Wenatchee food photography]

Peanut Butter Nutella Fudge ice cream

1. 2 cups heavy cream
2. 1 (14 oz.) sweetened condensed milk
3. 1/2 cup peanut butter (creamy or chunky)
4. 1/3 cup Nutella
5. 3/8 cup fudge ice cream topping

Whisk sweetened condensed milk, peanut butter and Nutella together in large bowl. Some swirling is OK, but mostly mix it. In separate bowl, whip heavy cream to stiff peaks. Gently but thoroughly fold whipped cream into sweetened condensed milk mixture. Spoon 1/3 mixture into 2-quart container. Spoon/pour 1/8 cup fudge ice cream topping onto top of mixture and use butter knife to gently swirl into ice cream mixture. Repeat layer of ice cream and layer of fudge swirl two more times. Cover and freeze at least 6 hours or until firm.

Pineapple Coconut Cream Frozen Pie [Wenatchee food photography]

I know summer has finally arrived in Wenatchee when the gauge in my car crosses the 100 mark. That day was yesterday, so last night I whipped up a little tropical, frozen, sweet deliciousness. Just a few ingredients, a few minutes and some freezer time, and you have a refreshing summer dessert ready to serve. Recipe below.

Pineapple Coconut Cream Frozen Pie:

• 1 can (14 oz. sweetened condensed milk
• 1 can (6 oz.) pineapple frozen juice concentrate
• 1/2 cup sweetned flaked coconut
• 1 tub (8 oz.) frozen whipped topping
• 1 (9 inch) graham cracker pie shell/crust

1. Whisk together sweetened condensed milk and pineapple juice concentrate.
2. Add and stir in coconut, making sure there are no clumps.
3. Fold in whipped topping.
4. Spoon into pie shell.
5. Freeze.

I haven't done this yet, but I imagine you can substitute just about any frozen juice concentrate. Try lime, pink lemonade, lemon or orange. If you do, report back :)