http://www.marthastewart.com/899362/meringue-swirls

When I first walked in, there were already 4 moms who bought the portrait day. I went around and talk to them, and then started shooting! It was fun talking to the kids and taking their pictures as they played on the equipment. Some kids were a little hard to take because they did not want their photo taken. They would run when they saw me, or make funny faces but in the end I still got some cute photos of them. I was pretty tired afterwards but it was definitely worth it.

Here are a few photos from the Portrait Day. Enjoy!

Cinnamon Bubble Buns

(Prep: 1 hour 45 min; Bake: 20 min;

Yield; 12 Buns)

Dough:

¨     1 package active dry yeast (2 ¼ tsp)

¨      ¼ cup warm water

¨     3 tbsp unsalted butter (Melted)

¨     2/3 cup sour cream

¨     3 tbsp sugar

¨     1 large egg

¨     1 tsp vanilla extract

¨     2 ½ cups all-purpose flour,

plus more for kneading

¨     ½ tsp salt

¨     ¼ tsp baking soda

Cinnamon-Sugar Coating:

¨     2/3 cup packed light brown sugar

¨     2 tsp cinnamon

¨     6 tbsp unsalted butter, melted

Vanilla Glaze:

¨     1 ¼ cups powdered sugar

¨     1 tbsp unsalted butter, melted

¨     1 tbsp milk

¨     1 tsp vanilla extract

1. In a large mixing bowl, sprinkle the yeast over the water and let stand until bubbly (5 to 10 Mins). Stir in the butter, sour cream, sugar, egg, and vanilla.
2. Beat in 2 cups of the four, salt, and the baking soda until combined.
3. Add the remaining ½ cup flour and continue mixing until a smooth, soft dough forms.
4. Turn the dough onto a lightly floured surface (keep your mixing bowl) and knead it until smooth (About 3 mins). As you knead, add more flour if the dough is sticky but no more then 2 tbsp. Place the dough back in the mixing bowl and cover with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
5. Lightly grease a 12-cup muffin pan, then flour the cups and tap out the excess.
6. In a small bowl, blend the sugar and cinnamon for the coating. Place the melted butter in a small dish and set aside.
7. Gently punch down the dough to deflate it. Form it into a long cylinder and divide it into 12 equal portions. Using a sharp knife, divide each of the 12 portions into 6 equal pieces, then roll each piece into a ball.
8.   To make a bun, dip six of the balls in melted butter (be generous), then roll them into the sugar and cinnamon mixture. Arrange 5 of the balls in the bottom of a muffin cup. With your fingertips, make a small well and press the 6^th ball in the center. Repeat with the remaining dough balls. Loosely cover the buns with plastic wrap and let them rise in a warm place until they’re puffy and double the size, about 40 minutes. Preheat oven to 350F
9.  Bake the buns on the center rack until golden, about 20-22 minutes. Transfer the pan to a wire rack placed over a sheet of waxed paper to cool for about 5 minutes. Now either tilt the pan or use a knife to release the buns from             the pan. Place the buns on the wire rack.
10.  In a small bowl, combine the ingredients for the glaze and stir until smooth. If the glaze is too thick, you can thin it out by adding 1 tsp of milk at a time. Brush each bun with the glaze. Serve immediately or at room temperature.

Eat and enjoy these delicious buns! They will become your new favorite dessert.