she’s sexy and she knows it.
edits from sunday’s shoot!
models: justyna + sergio
hair: connie
clothing/accessories: blush boutique
photographer: photography by tracylin
here’s my recipe of the day in honor of sopa and pipa:
vegan sopapilla bars :)
need:
1 cup white sugar
1 tsp. vanilla extract
1 tsp. lemon juice
2 tsp cornstarch
2 (8 ounce) packages tofutti better-than-cream-cheese
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 tsp ground cinnamon
1/2 cup Earth Balance @ room temperature
1/4 cup honey
preheat oven to 350degrees,
oil 9x13 baking dish very lightly,
mix cornstarch and 1 cup of sugar together,
beat together tofutti and mix in cornstarch and sugar, vanilla, and lemon juice until smooth,
unroll the cresent rolls and press into bottom of baking dish,
evenly spread tofutti mixture and cover with remaining cresent rolls.
stir together 3/4 sugar, cinnamon and butter and dot over the pastry,
bake until puffed, and golden brown (30-35 minutes).
drizzle with honey after removed/before serving.
recipe adapted from: tofu-n-sproutz.blogspot.com
idea boards for my next photoshoot :)
i’m kind of obsessed with goodwill.
