Thanks for taking a picture of me Jana! You are amazing!



Well, it's me of course! Hi, I'm Scott, just an ordinary guy who loves life and all the little nuances that it brings! Simply put, I'm a father to a wonderful son, a husband to a beautiful wife, and an amateur photographer who enjoys looking at the world through a piece of glass! I took up photography a couple of years ago, after having gastric bypass surgery. Since 12/07, I have lost 180 pounds, but found a real passion for documenting life with my camera. I could say that the big names out there have inspired me, and they have, But my true inspiration comes from the people I meet everyday who share the same thoughts and zeal I have for photography. We are truly blessed with some really great photographers around Nashville. So, what are you waiting for.... ...grab a camera, snap some pics, and enjoy life to the fullest!

Tuesday, November 2, 2010

Scary Sweet Sugar Free Pumpkin Cheesecake




1 cup ginger snaps1 1/2 teaspoons cinnamon

1/4 cup SPLENDA® No Calorie Sweetener, Granulated

1/3 cup light butter, melted



3 (8 ounce) packages fat free cream cheese

2 (8 ounce) packages reduced fat cream cheese

1 1/2 cups SPLENDA® No Calorie Sweetener, Granulated

3 tablespoons all-purpose flour 2 teaspoons cinnamon

1/2 teaspoon nutmeg

3/4 teaspoon ground ginger

1 pinch ground cloves

1 (15 ounce) can pumpkin puree

1/4 cup fat free half-and-half

3 eggs

1 tablespoon vanilla


Preheat oven to 350 degrees F. Spray a 9-inch spring form pan with baking spray. Set aside.
Mix crust ingredients together and firmly press onto bottom of prepared spring form pan. Bake 12-15 minutes or until lightly browned and firm. Cool.

Blend together cream cheese, SPLENDA® Granulated Sweetener, flour and spices on medium speed in an electric mixer until cream cheese is smooth and lump free. Scrape sides of bowl. Add pumpkin. Mix on medium speed until well blended. Scrape sides of bowl and mix until mixture is smooth and lump-free.

Turn mixer on low and slowly add half-and-half, eggs and vanilla. Blend until well mixed.

Pour over prepared crust. Bake in preheated 350 degrees F oven 50-60 minutes or until center is slightly firm. Remove from oven and cool.