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Ooh La La Photography bio picture

About Karina.

A camera takes a picture, but an outstanding photographer captures the essence of the life in that moment. Karina Hiller, an on location photographer based out of Calgary, Alberta, does that and more. Specializing in maternity, newborn, children, families and weddings, Karina pushes the boundaries of the beauty in a picture into a realm rarely seen. With her artistic eye and simplistic yet stunning style, she turns fleeting memories into tangible keepsakes.

Four years ago, after the birth of her first daughter, the impulse to catch every second of this brand new life lead her to the camera. Soon, it began acting as another limb and her love of photography began to flourish and grow. With hard work, a great amount of passion and the drive to learn and perfect this medium, Karina has fine-tuned this art form into the striking images you will see today.

This dream became reality due to the love, support and encouragement of her amazing husband Jamie, her two little girls, her friends and family and all those who asked her to capture part of their journey. Thank you for stopping by and please feel free to take your time, leave a comment and enjoy some pieces of my life’s passion.


Category Archives: Recipes

Best Ever Banana loaf

I got this DE-LISH banana loaf recipe years and years ago from a good friend Angela Stockert.

This is always my go to recipe cause it always turns out amazing.  I usually have a loaf or two in the freezer just in case ; )
The recipe make 2 loaves but I often make one loaf and then a dozen muffins which you don’t need to bake as long.

We also like to throw some chocolate chips in there, you can also add nuts.

I promise you won’t be dissappointed & it’s very quick!! : )


by Karina

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raspberry oat muffins

Made some D-licious muffins the other day and I had to share.  I added the streusal topping which really just finishes it off,
here are a few pics of how they turned out and my little helper ; )

You can check out the original recipe at the bottom of the post, THANK YOU PINTEREST!!!



Raspberry Oatmeal muffins

  • 2 eggs
  • 1/2 cup sugar
  • 1/4 cup light tasting olive oil
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1/2 cup oat bran
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (I used a cup of soy milk mixed with juice from a lemon.)
  • 1 1/2 cups frozen raspberries


  1. Preheat the oven to 400 degrees. Lightly grease a muffin pan.
  2. In a large bowl, whisk eggs, sugar, oil and vanilla together until well mixed.
  3. In another clean bowl, combine whole wheat flour, all purpose flour, oat bran, baking powder, baking soda and salt.
  4. Pour the flour mixture and buttermilk into the egg mixture. Stir until just combined – fewer than 10 strokes. Do not over stir.
  5. Slightly break the frozen raspberries into pieces so that they don’t clump together. Fold into the batter.
  6. Divide the batter into the greased muffin pan. Bake for 20 minutes

***And here is where I added a little twist.  I added a streusel topping which is D-licious.
Combine them all together until you have pea size topping crumbs

Streusel Topping
3 T white sugar
3 T brown sugar
1/3 cup flour
5 T melted butter

Sugar Topping

1/3 cup (21/3 ounces) sugar
1½ teaspoons finely grated zest from 1 lemon

Here is my pin on Pinterest.  Enjoy!!!!!!!

by Karina

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Vanilla Bean scones

Here are the scones my girls and I made this morning, I got the recipe from Pinterest, and they were DELISH.
Just like Starbucks.  Here is the recipe and some pictures of our outcome : )


Mini Vanilla Bean Scones

Scones. Light. Fluffy. Yum.

Mini Vanilla Bean Scones
adapted from Allrecipes – Simple Scones

2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, cold & cut
1/2 cup nonfat vanilla greek yogurt
1 egg
1 vanilla bean (scrape 3/4 of the vanilla bean, save 1/4 for glaze)
1/4 teaspoon vanilla extract

Vanilla Bean Glaze

1 cup confectioners’ sugar
1-2 tablespoons milk
1/4 teaspoon vanilla extract
1/4 of the vanilla bean


Preheat oven to 400 degrees. Mix flour, sugar, baking powder, baking soda, and salt in food processor. Add butter and process until butter is combined and resembles coarse meal. In small bowl combine, egg, yogurt, vanilla extract, and 3/4 of the vanilla bean. Add to food processor and pulse until dough forms a ball. Remove to a lightly floured surface and divide dough into two balls. Pat each ball into a 3/4 inch thick circle. Cut each circle into 8 triangles, making a total of 16 mini scones. Place on a cookie sheet lined with parchment paper about 1 inch apart. Bake until lightly golden, about 10-12 minutes,. While scones are cooling make the glaze. Combine 1 cup of confectioners’ sugar with milk, vanilla extract, and remaining vanilla bean. You can use a spoon to spread on the tops of each scone or dip each scone to coat top.

Note: You can use vanilla bean paste as an alternative if you don’t have a vanilla bean on hand.

by Karina

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February 26, 2013 - 4:26 pm kristen - YUM!!! those look amazing, can you send me one? they look just like starbucks!