Nicole & James Wedding – 5.19.18

It’s weddings like Nicole and James’ that I look forward to.  Not only were they an awesome couple with an amazing group of family and guests at their wedding, but it took place at a petting zoo!! I seriously have the best clients!  We started the day off with some getting ready shots with both the guys and gals.  Needless to say, the groom and the groomsman had me laughing the whole time.  The groom pranked all his groomsman the night prior and brought a whole stack of suits that were incorrect and mismatched!  Also, let’s talk about the awesome T-Rex bride and groom shirts that these two were wearing!  Not all my couples can be this awesome sauce.

Following getting ready, everyone headed to Green Meadows Petting Farm to get hitched! Guests got to wander around to get to the ceremony barn to the calls of peacocks, and were also able pet goats, sheep, not to mention piglets, and even a baby kangaroo! The ceremony went off beautifully, with the bride riding in on her horse! These two even did their own lovely vows. After they kissed as husband and wife for the first time, they were led off to do photos with the bride’s horse, and then we headed down to the petting zoo barn to get some photos of Nicole bottle feeding a baby kangaroo, hold a baby goat, and pet the most adorable baby cow with huge ears!  Her horse was even a bit jealous of the other animals getting pets and got in on the photo action!

After family photos, we all headed to the reception for the couple and their party to make their entrance.  The couple came in last and began their first dance.  These two have quite the moves! They pulled off some spins and dips beautifully! Dinner was served shortly thereafter, and guests raved about the food.  Nicole and James went around to greet all their guests, and get hugs and congratulations from all their family.  We even pulled off a huge cousin photo with all the groom’s cousins!  He wasn’t kidding when he said he had a lot of cousins! Once the sun had started to go down, I pulled these two away for some backlit shots, which they champed through despite the rain that had been going on all day!  After that, these two headed back into the reception to dance the night away with their guests, who all were obviously of the dancing persuasion. As the night ended, I bid these two goodbye, and I wish them nothing else but happiness!  Congrats to the happy couple and without further ado, I give you this awesome petting zoo wedding of Nicole and James!


Photography and writing by:

Alysha Yoder Photography

(b) (w)

(e) (p) 610.762.7810

Venue:  Green Meadows Petting Farm

Catering: Carterque

Cake: Eds Country Bakery

Flowers:  Blossom and Basket 

DJ:  DJ Luccio – Adam Carluccio

Coconut Corn Flake Kisses

Are you guys ready?  Ready to have your mind’s blown with this crazy recipe??

I’m not joking.  This is like a French Macaroon, meets an American coconut macaroon, meets rice crispy treats (just made with corn flakes).  Your brain and tastebuds are about to go… BOOM.

Grams was the queen of baked goods.  Cooking in general.  But man, every time we came to visit, grams was always sure to make your favorite meal and dessert.  There were always cookies, pie, cakes, you name it… it was there. She loved experimenting in the kitchen and her desserts were no exception.  I couldn’t even tell you how many different types of grandma cookies I’ve tried over the years.  This recipe is one of my kitchen experiments.  I’ve never seen anything like it, so what the heck?! Figured we’d give it a try.

This is actually perfect for kids.  It’s a fun interactive recipe and it kind of like a healthier version of rice crispy treats.  You know pretty much everything that is going in it.  You could use any cereal for this and make it gluten free too!

Now again, I have used a recipe from gram’s mother’s cookbook. This recipe is originally from a Mrs. S. F. Henderson of Apollo, Pa.  And yes… I know it’s spelled Cocoanut in this book but know that’s the old fashioned way of spelling coconut.  This is the same with a ‘moderate oven.’  This is an old school terms for an oven at 350°-375°.  So without further ado, I give you this unique 70+ year old recipe!


Cornflake Coconut Kisses

  • 2 eggs whites, beaten very stiff (stiff peaks)
  • 1 cup sugar
  • 2 cups of “Kellogs Corn Flakes”
  • 1 cup of unsweetened shredded coconut (found it very cheap in the bulk bins at Wegmans)
  • 1 tsp vanilla

Preheat oven to 350°. Separate eggs.  Beat egg whites to stiff peaks.  Whip in one cup of sugar. Carefully fold in corn flakes, coconut and vanilla.  Make sure that everything is combined and coated well.  This is a very ‘loose batter.’ Don’t worry. Trust me, as long as everything is coated, this will cook.. puff up and stay together.  Once everything is combined, drop balls of about 1-2T of the mixture onto parchment paper. Make sure to space out drops evenly. Bake in the oven for 12-15 minutes until golden brown. Let cool and enjoy this craziness 🙂


Ever wonder what it looks like when we’re shooting? Here’s a bird’s eye view.  Anyone who tells me their space is small hasn’t seen where I shoot. Especially when the hubs is 6’5″ and sitting on the floor lol.  He’s doing such a good job hand modeling though, isn’t he?


Photography and writing by:

Alysha Yoder Photography


(w) (e) (p) 610.762.7810



Fresh Basil Dressing

So yes, I’m a little late this week.  I know.  Here in PA, it’s been rainy, gross, and all around dreary the past nine days.  Not only am I sluggish, but my motivation has been literally… nothing.  So I slacked.  Fail Alysha.  But I hope I can make it up for you with a summer family favorite.  I figured, if it can’t be bright and cheery outside… at least I can make something a little bright and cheery for you!

Now, when tomatoes are producing a million a minute in the family garden, we ate this every other night growing up. Sometime this summer, I’m going to show you all the different ways this recipe can actually be used.  It’s like a miracle dressing, and it’s super super easy to make. It can stay in the fridge for a week or if you’re a busy parent, like my mom was, she’d make HUGE batches and freeze it.

Full disclosure, this recipe did not come originally from grandma.  Although she definitely made it.  My mom originally got this from her friend, Jean Barker.  It’s been floating around the family ever since.  If you’re looking for a fun and delicious recipe for Mother’s Day, this is certainly a crowd pleaser.  Add some mozzarella and toasted almonds and it’s like a deconstructed caprese salad with a twist!  The hint of sugar with some red wine vinegar makes this sweet and tangy.

Trust me.  Pure dressing winner.

On the plus side, this is also vegetarian, and very allergy friendly.  You could substitute soaked cashews, almonds, or pine nuts for the parmesan.  Thus making it gluten and dairy free.   So grab some fresh ingredients, and away we go to awesome dressing land.

Fresh Basil Dressing:

  • 2 T red wine vinegar
  • 1/4 cup lightly packed fresh basil leaves
  • 1 clove garlic (who are we kidding, we always added enough so you could smell us for miles, 4+ will do for those who like it strong)
  • 1/4 tsp salt
  • 1 tsp sugar
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup olive oil (I’m lucky enough to have some beautiful EVOO we brought back from Greece)
  • Variety of tomatoes
  • Mixed Green

Here’s the easy part.  You literally put this all in a food processor and blend until smooth.  Drizzle over your salad.  Add other veggies and toppings to taste. Boom. Done.


  • If you want it to be more ‘liquidy’ you can add more olive oil or vinegar.
  • If you don’t have a food processor, I use my Magic Bullet or my blender.
  • Salad is awesome with mozzarella and toasted almonds or pecans. Capers also make a great addition.

Seriously, look at that olive oil.  It’s a thing of beauty.  I’m going to be sad when I run out.


This is the consistency you’re looking for.

Photography and writing by:

Alysha Yoder Photography

(b) (w)

(e) (p) 610.762.7810

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