I photographed baby Emmet with one of my best friends Iryna Petersen who also happens to be a great photographer. It was just like the old times. We had so much fun! Emmet was a great little model, he posed for us like a pro. Congratulations to Miranda and Bryce!

Here are some of my favorites:

Carlsbad newborn photographer, photos of baby boy in blue background as well as closeup shots. North county Photographer

Newborn baby boy in cute backgrounds making cute faces, Carlsbad family and newborn photographer Artisan Photography

Thinking of booking your own newborn session? Get in touch today to schedule your session! Simply call 480.381.0826 or email us at info@ArtisanPhotography.com
We Photograph in the greater San Diego area and in the Phoenix area.

  • Bryce - Thank you Artisan! These are absolutely amazing and we couldn’t be happier with them.

  • Miranda - I absolutely love these pictures! You captured my sweet boy so well! Thank you!!

These little cheese bread balls are very popular in Brazil where I grew up. I still remember coming home from school, walking into the house and smelling them fresh out of the oven. That was the moment when I knew I had to be faster than my brother and race him to the kitchen to see who could get more handfuls of “pão de queijo”. These are the perfect snack, crispy on the outside, soft and chewy on the inside and cheesy in flavor, impossible to only eat one.

Pão de queijo is gluten free and incredibly delicious. In an attempt to find the very best recipe I made over 14 different recipes, some were pretty good and some did not work for me at all. After a few adjustments I ended up with two recipes: one is the classic pão de queijo and the other for the waffle iron.

Here is the classic pão de queijo recipe. You can mix everything by hand like most Brazilians do or you can use a stand up mixer with the paddle attachment to speed up the process.

Andrea’s Pão de Queijo Recipe

17.5 oz Tapioca flour
5 oz milk
6 oz butter
2.5 oz water (set aside, add at the end if the dough is too thick)
7.5 oz grated parmesan (Romano) cheese
3 eggs
1 tsp salt

preheat the oven to 350F. Pour the tapioca flour in a large mixing bowl. In a small sauce pan over medium heat mix butter, milk, and salt until it starts to boil (do not let it boil completely). Remove from heat pour the hot mixture over the tapioca flour turn your mixer on low speed and mix for about 1 min or until clumps have formed. Add the three eggs, mixing on medium/low speed until fully incorporated, add the cheese and mix for another 30 seconds or the dough is smooth, if the dough is not soft enough add a little bit of water at a time until you reach the desired consistency. Do not over mix the dough as it can become too hard once it is cooked. The dough should be a little sticky and have the consistency a little softer than playdogh. Grease the palm of your hands and make little balls about 1 inch in diameter (the size of cake pops) placing them on a greased baking sheet. bake for 25-30 min until they are golden and lightly brown. Serve hot


If you are in a hurry and want your cheese bread right away here is a blender recipe for the waffle iron.

Andrea’s Pão de Queijo recipe for the waffle iron.

1 + 1/4 cup milk
3/4 cup oil
3 eggs
2 cups tapioca flour
3/4 cup ground cheese
1/2 tsp salt

Put milk, oil, salt and eggs in the blender and blend until completely mixed, add the cheese and blend for another minute, add the tapioca and blend until fully incorporated. Pour your mixture in a hot waffle iron and when it beeps it is ready. I like mine a little more brown on the outside. Have fun!

  • Tara - Great recipe! Dough is delicious!
    When I finished mixing my dough, it was cake batter consistency. I added 2 oz. more flour to a soft “cookie dough.” My first batch of rolls were more disc shape. But, as the dough cooled, each batch got rounder and rounder. After consulting another recipe, I think all I needed to do was to let the batter/dough cool for 15-30 minutes (and keep the flour amount as listed). I will give it another try.
    Thanks for the recipe.

  • Andrea - @Tara, I am so glad you like it. We love pao de queijo. When I make it, I have to double the recipe because it goes so quickly. You can also make the little balls, freeze them individually and bake them a few at a time. No need to thaw them out just put them in the oven and enjoy!

A couple of weeks ago I had the pleasure to photograph a super fun engagement session in San Diego. Kelli & Chris are a great couple, so in love… We had a blast walking around Mission Trails Park.

I Loved the location we chose. I am thinking this is where I will have my next family shoot.

Fun life style engagement photo shoot with a country look in San diego south California part 1
Fun life style engagement photo shoot with a country look in San diego south California part 2

Thinking of booking your own session? Get in touch today to secure your date! Simply call 480.381.0826 or email us at info@ArtisanPhotography.com

  • Jordan - Interested in your services for my wedding. Can you give me prices?

  • Andrea - @Jordan I emailed more information about our wedding packages last night. Congratulations on your Engagement!

I don’t really have any bad vices. I have never smoked, I don’t drink either. To be honest I’ve always wanted to be able to drink beer, socially, but I never acquired a taste for alcohol. I tried, but could not get more that a couple of sips down. I pretty much made that “bitter beer” face every time.

I do have one major addiction, I LOVE sugar!!! I really, really do. When I was little I ate chocolate everyday of my life, now I don’t eat chocolate any more because it gives me migraine headaches but there is plenty of other sweets out there. I still love sugar and I eat it everyday, I don’t really care for sodas, but deserts… Ahhhh deserts I can’t resist.

Today I am sharing one of my favorite deserts Condensed Milk Pudding (“It is not flan”, flan), it is very much like a flan but 10 times better (way creamier) and it is gluten free. This recipe does not take a lot of prep time but to achieve the creamy consistency it has to cook for a very long time. So with no more delays here it is:

Condensed Milk Pudding (It is not flan)

Sugar Syrup – Ingredients:
1 cup sugar
1/2 cup water

Pudding – Ingredients
1 can of condensed milk
1 and 1/2 cans of milk (I measure in the condensed milk can)
3 eggs

Start by making the Sugar Syrup: In a small sauce pan, mix the water and sugar until the sugar has dissolved, close with a lid (I use a glass lid) and cook over medium heat for 15-20 min until golden brown.


Have your pudding mold ready to receive the sugar syrup, please remember the sauce will be very hot and as soon as you pour it into the mold the mold will become very hot. I always place my mold inside a deep pan (I use my turkey pan, mostly) so I don’t have to move it once I pour the sugar syrup.

Now that the hard part is done let’s move on to the pudding mixture.


To make the Pudding: In a blender mix all the pudding ingredients on high speed,

pour the mixture into the pudding mold. Place the deep pan in the oven, pour enough hot water in the deep pan to make at least 1 1/2 inch deep water bath. I like to use hot water, but cold water will work too, it just may take longer for the pudding to cook.

flan in water bath

bake for 1 hour 40 min at 325F (maybe 350F depending on how hot your oven is)

To test and make sure it is ready, insert a knife into the pudding if it comes out clean then it is ready.

The end result should be a very creamy, silky texture. If you ended up with little bubbles instead, your oven temperature was too hot or you did not have enough water in the pan for the water bath.

Artisan Milk Pudding – Custard type desert



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