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boston + saige + a little one!

Boston and Saige are having a baby…

What makes this even better is that Boston is my brother.

You know what that means:

Tucked away in that cute little tummy is my niece!

I can’t wait to cuddle her up.

Saige - November 17, 2011 - 11:40 am

Thanks for doing these Tegyn! Love them. You did an awesome job, as always.

Anonymous - November 17, 2011 - 11:37 am

Love them Tegyn! You did an awesome job, as always 🙂

Colby - November 17, 2011 - 11:27 am

You did an amazing job. I can not wait for my niece to be a mommy they will be great parents. There beautiful guys. Love aunty CECE

tegyn - November 17, 2011 - 11:18 am

thanks claudia!! they were taken in saratoga springs, utah. we were right on utah lake.

Claudia Bravo! - November 17, 2011 - 11:12 am

These are very sweet. What’s the location? Those mountains are beautiful!

Laila is three!

Happy birthday little one!

Kellie - November 10, 2011 - 6:39 pm

That little girl is beautiful! Love the curls and her eyes! You’re amazing.

Anonymous - November 10, 2011 - 10:12 am

Tegyn! I <3 them! So many to go through 🙂 I can't tell you enough how great you are! Thank you for capturing these moments.

oatmeal chocolate chip cookies

 

Oatmeal Chocolate Chip Cookies

(fromMartha)

1 c. packed light brown sugar
1 c. granulated sugar
1/2 pound (2 sticks) unsalted butter
2 large eggs
1 tsp. pure vanilla extract
3 c. rolled oats
1 c + 2 tbsp. all-purpose flour
1 tsp. bakin soda
1 tsp. baking powder
1/2 c. wheat germ
12 ounces chocolate, or raisins, or toffee pieces
  1. Heat oven to 350 degrees. Combine the brown sugar, granulated sugar, and butter in an electric mixer fitted with the paddle attachment. Starting with the mixer on low speed and increasing until it is on medium, beat until the mixture is creamy and fluffy, about 5 minutes. Add the eggs and the vanilla extract, then scrape the sides of the bowl with a rubber spatula, and mix to combine.
  2. Combine the rolled oats, flour, baking soda, baking powder, and wheat germ in a large bowl, and stir to combine. Add the dry mixture to the butter mixture, then mix on low speed just to combine, 10 to 15 seconds. Remove the bowl from mixer stand, and stir in your choice of chocolate chunks, golden raisins, or toffee pieces.
  3. Line the baking pans with parchment paper. Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on baking pans. Bake until golden and just set, about 18 minutes for large cookies and 14 minutes for small cookies. Remove from oven; let cool on pan 4 to 5 minutes before transferring to a cooling rack.