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Monthly Archives: November 2009

Baby W {Fort Worth Birth Photography}

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the newborn exam…  healthy 8 lb little boy, much smaller than moms previous 11 lb baby!

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Lynsey S.

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Become a fan!

I wanted to remind everyone to become a fan of Lynsey Stone Birth Photography on Facebook *here*   

There are 5 albums and over 200 images that might not have made it onto this blog-site or the old blog!

Enjoy!

Lynsey S.

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My little Eden…

November has been a busy month for me so far!   We had a birthday of our own in my family ~ my little Eden turned one year old this past weekend!  

I don’t share much about my children here, but I do want to say that Eden has been a very special blessing from the moment I knew she was with me.   I had a wonderful pregnancy, a beautiful waterbirth with two fantastic midwives and an amazing year with this little girl.  

Her favorite games are peek a boo and walking around with something (a hand towel, cloth diaper, any article of clothing) over her head and covering her eyes, her favorite person is her daddy and her favorite food is *still* anything that doesn’t eat her first. 

Here she is at about 1-2 weeks old…

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at 6 months…

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and on her birthday eating her Hummingbird Cake!

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This cake is very special to me because my 2 older daughters helped make it with a friend when I was in labor with Eden.   We also didn’t arrive at the birth center until about 54 minutes before she was born because I was so concerned about having this birthday cake with us!  :-) 

I love it and want to share the recipe with you all…

The Cake:

3 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/4 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 can (8oz) crushed pineapple, well drained
1 cup chopped pecans 

Cream Cheese Frosting:

16 ounces cream cheese, softened
1 cup butter, room temperature
2 cups confectioners’ sugar
2 teaspoons vanilla extract
1/2 to 1 cup chopped pecans

Preparation:
Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans.  Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.

Cream Cheese Frosting:
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.

Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans.

Lynsey S.

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