Christmas with Cathy Missios

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Nothing like the magic of the Christmas season! It’s Cathy’s favourite time of the year and she is so happy she glows. “My house smells of baking, I get to put lights everywhere and decorate everything that doesn’t move! The dog gets special outfits also!”

Keep on scrolling to see Cathy’s Christmas photo shoot and get her amazing Dark Chocolate, Grand Marnier & Orange Biscotti Recipe.

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We had a ton of fun during this Christmas photo shoot. We’ve prepared a mountain of props and Cathy brought a variety of cookies that smelled heavenly and put us in such a holiday mood. She had to make several batches because her daughters kept eating them!

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Working with Cathy is such a pleasure, she’s very inspiring, positive and creative. So getting a kind testimonial from her in addition to that is a cherry on top! I’m feeling very grateful to be able to do what I do.

I can honestly say that I adore Agnes. She is truly a woman who wants to see people succeed. She offers bad ass sound business advice, her attention to detail goes beyond. She loves what she does and it shows. Agnes sees beauty in all and through the magic of her lens, captures it. I would like to thank her for all she has taught me, for opening up her home, even her guest room for my photos. Agnes, may the magic of this season warm you. You to me are like the season, magical and very giving. From the bottom of my heart thank you!
— Cathy Missios
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Cathy’s Dark Chocolate, Grand Marnier & Orange Biscotti Recipe

INGREDIENTS * 2 cups plus 2 tablespoons all purpose flour * 1 1/2 teaspoons baking powder * 1/4 teaspoon salt * 3/4 cup sugar * 1/2 cup (1 stick) unsalted butter, room temperature * 2 large eggs * 2 tablespoons Grand Marnier or other orange liqueur * 1 tablespoon grated orange peel * 1 cup pecans, lightly toasted, coarsely chopped * 6 ounces bittersweet (not unsweetened) chocolate, chopped
PREPARATION * Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm. * Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F. * Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log. * Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack.

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