So.... recently I have been lucky enough to gain over 700 fans through giveaways from Two Little Monsters Block Shop, Green Baby Clothing, Co., Beautiful Dreamers Design, This and That by Ashley, and Lil Lainey Bug! This is AMAZING! I thought I would return the favor & host a giveaway of my own! By offering prizes from Argyle Violets - Home of the Monthiversary Onesies, Heathervision - Photography and More, This and That by Ashley, Eden's Aprons & Gifts, Diva Designs, Theresa's MARK, Sophie's Ark Bowtique and by Tess (and there may  be more vendors to come).
To read the rules for this giveaway visit the my notes tab at
www.facebook.com/angelasimagesandmore

I decided to enter this month's I Heart Faces Photo Contest, just for fun! The theme is sun flare, who doesn't LOVE sun flare? :)
Here is my entry!  "LOVE on a Spring Afternoon"

OK, so I didn't have 25 entrants, but I DID get 25 entries (I think everyone got 2 entries because they were FB fans!) So I decided to giveaway 2 pendants anyway! I wrote each entry onto a piece of paper, put them into a basket and drew 2 names out!
Winner number one is Macrea Mitchell and
Winner number two is Jennifer French!
Congrats to both of you! I will email you directly with instructions on how to claim your pendant!
Thank you to everyone who entered! You will each be receiving a coupon code for 15% off of your total purchase in my Etsy shop!

I am hosting a giveaway!!! A personalized pendant just in time for Valentine's Day! These are great for Moms & Grandmas, but Dads and Grandpas could also put them on their keychains! Visit my Blog for information on how to enter! This pendant is approximately 1" square. It will fit on almost any necklace or it fits perfectly on a keyring!

Here's how to enter... Visit my website  or my etsy shop, then come back to this post, leave a comment and tell me which of my products is your FAVORITE! You can also have one extra entry if you become a fan of angela's images and more on facebook. If you are already a fan, be sure to let me know that in your comment! Each entry will be put into a random drawing. Comments will close on Friday February 4th at 11:59 P.M. The winner will be announced on Saturday February 5th and I must receive the winner's photo and address no later than Monday February 7th to ensure Valentine's Day Delivery! Anyone can enter, so please tell your friends! (Only one comment per person please)

Non-winners will receive a special coupon to use in my Etsy Shop!

First of all, Thank you to everyone who voted this month!

I  wanted to update you about the Mystery Box Cupcake Challenge from The Sweetest Kitchen

I WON!!! I am so excited to have won the challenge! I didn't receive the most votes, the Buckets o Popcorn Cupcakes from Life's a Batch did. But the top 5 cupcakes get put into a hat and a name is drawn randomly for the winner! I AM SO LUCKY!!
Here are links to what I won! I will send an update when I receive prizes!

• Bake It Pretty; a $5 electronic gift card
• Beanilla; 3 Madagascar, 3 Mexican & 3 Indian vanilla beans
• ExoDesign; a wire whisk charm necklace
• Hello Hanna; a pack of Sweet Stands cupcake stands
• Miss Kitty Creations; a handmade cupcake charm of your choice
• Simply Caked; 600 brown greaseproof cupcake liners
• Sweet Cuppin Cakes; a prize pack worth $25
• Tundra Books; a selection 3 very sweet children’s books

So.... I have decided to enter the Mystery Box Cupcake Challenge for the second time (check out the official rules here)! The ingredient this time was Popcorn. I thought about popcorn, and wondered how it could possibly be good in a cupcake! Then I really thought about popcorn... and said to myself... it COULD be versatile, right?  I will give it a try! So, I decided to use popcorn in a "Hot" Cocoa Cupcake. I used to LOVE to dip my popcorn in my hot cocoa... I had big dreams for my cupcake. I wanted a hot cocoa cupcake with popcorn and i wanted it in a mug, just like a real cup of hot cocoa with a dollop of whipped cream and maybe a few marshmallows to top it all off! Well, I had to make some adjustments, but I think I came up with something that I can live with and tastes AMAZING!
First of all, I only had one mug in my house that I thought I could bake in, and it was way too big for a cupcake, and I started off with the idea that I was going to make my own popcorn flour, but my food processor didn't grind it into a powdery flour like I had hoped. I still used the "flour" that I made, but I couldn't substitute all of the flour for the popcorn flour like I wanted to (to really incorporate the popcorn into the cupcake).  Of course, I think cupcakes are best eaten warm - especially with this being a hot cocoa cupcake and all, but although I would love to eat warm cupcakes all the time that's not always the case. So, I decided to add my own "hot" to hot cocoa by adding a little chili powder.  I searched several recipes and finally found one from Cupcake Villains Strike Again  that I could adapt into my own Popcorn Hot Cocoa Cupcake or as I like to call them
"Hot" Popped Cocoa-cakes
The texture of these is so light and fluffy and they are so moist... when they were warm it was almost like eating a cup of hot cocoa! Then I added the frosting, and whipped cream so I had to refrigerate them. They were just as good, no, BETTER when I ate them straight from the fridge. I REALLY enjoyed these cupcakes and I will be making them again!
Here is the recipe I used.
Makes 12 cupcakes
1 C. granulated sugar
1 large egg
1/4 C. 2% milk
1/4 C. coconut milk
1/4 C. vegetable oil
1 t. vanilla extract
3/4 C. all purpose flour
1/3 C. popcorn flour
1/3 C + 1 T. unsweetened cocoa powder
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp chili powder
1/2 C. hot cocoa, prepared, boiling (make a mug of your favorite hot cocoa, add some popcorn, enjoy, but save 1/2 cup for the recipe - straining out the popcorn kernels and boiling it before adding it to the batter) 
1. Preheat the oven to 350 degrees.  Line 12 standard cupcake pans with liners, or coat with non-stick cooking spray.  In the large bowl, stir together the sugar, eggs, milk, coconut milk, oil and vanilla, until blended.
2. Combine the flour, cocoa, baking powder, soda, salt, cinnamon, and chili powder, and gradually add to the sugar mixture, until the mixture begins to come together.  Be sure to NOT  over mix!
3. Very slowly, add the boiling hot cooa, and blend until the mixture is smooth. This batter is VERY runny, I was afraid it wasn't going to set up in the oven, but it did and yielded an AMAZING cupcake!
4. Ladle or scoop the batter into the cupcake tins, filling ¾ full.  Bake the cupcakes for 15 to 18 minutes until a toothpick inserted comes out clean.

Filling: Marshmallow Fluff
Topping: A layer of Chocolate Truffle Frosting* to simulate the foam on top of a cup of cocoa, with a dollop of real whipped cream and chocolate-drizzled popcorn to top it off!

*Chocolate Truffle Frosting (this made JUST enough to frost 12 cupcakes)
1/2 C. coconut milk (or 1/2 C. whipping cream) - I just used leftover coconut milk from my cupcake recipe
1 C. milk chocolate chips.
Bring coconut milk to a boil in a small saucepan. Add Chocolate chips and remove from heat. Wait 5 minutes, then stir until well blended. Cover and chill overnight. Beat with an electric mixer for 30 seconds until fluffy and spreading consistency.

VOTE HERE!! (starting 1/21/11)

The winner of January’s Mystery Box Cupcake Challenge will receive prizes from:

• Bake It Pretty; a $5 electronic gift card
• Beanilla; 3 Madagascar, 3 Mexican & 3 Indian vanilla beans
• ExoDesign; a wire whisk charm necklace
• Hello Hanna; a pack of Sweet Stands cupcake stands
• Miss Kitty Creations; a handmade cupcake charm of your choice
• Simply Caked; 600 brown greaseproof cupcake liners
• Sweet Cuppin Cakes; a prize pack worth $25
• Tundra Books; a selection 3 very sweet children’s books

  This is one of the best sides I've made... i was excited to try them and was NOT disappointed! These are definitely on the "to keep" list! And, there are so many things you could do with them! Here is the recipe I found that inspired me... of course I NEVER follow a recipe completely, so you can do with this what you want!! :)

Below is the recipe I used... the one that inspired me can be found at http://www.blogger.com/www.kayotickitchen.com/

Ingredients:
2 tbsp sour cream
3/4 tsp salt
1/2 tsp curry powder
1 roma or plum tomato, seeded and finely chopped
1 Tbsp fresh thyme, chopped
1 Tbsp fresh flat-leaf parsley,chopped
4 zucchinis
1 medium yellow onion, finely chopped
3 cloves garlic, finely chopped
cheddar & mozzarella cheese
1/4-1/2 tsp black & red pepper blend

Optional: peppered bacon

Directions:

Preheat your oven to 400

Wash your zucchini.

Slice them in half lengthwise. You can trim the ends off if you want, but I left them on (just don't eat them!)

Spoon out the insides of the zucchinis. Leave about 1/2 an inch in the bottom - until you end up with boat like shells. Chop the zucchini pulp up and reserve.

Sautee the onions & garlic in one tbsp oil or butter.

When the onions are almost done, add curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When that is done, transfer to a medium bowl.

Now to the onion/garlic mixture, add thyme, parsley, salt, sour cream, pepper, the zucchini pulp, the tomato and crumble the bacon (remember the bacon is optional) in as well. Mix well.

Lightly grease a baking dish and put the zucchini boats in.

Fill the shells with the mix. Sprinkle the cheddar & mozzarella cheese on top.

Put them in a preheated 400 degree oven for about 25 minutes and then turn on the broiler until the top is golden brown. Garnish with chopped parsley if you'd like!