I’d love to tell you that I made this Warm Caramel Apple Cake and shot that for today’s food. That’s what I want to do.
It looks awesome. I can imagine how it tastes and I want to try it. I will, soon. Then I’ll post that. Today is one of those “eh, I’m a photographer, not a cook” days.
So I cheated.
I know … don’t look at me like that! It doesn’t happen as often anymore!
Ultimately, I’m just a food photographer. I need to shoot, even when I don’t want my hair all full of flour 3 hours before a meeting with a potential bride to shoot her wedding. I still need to make, shoot and eat food.
Today’s excellent cheat is a straight-out-of-the-box Duncan Hines Apple Caramel Streusel. Follow instructions. Maybe cut up an apple into bite sized bits and add it. This recipe is sweet, delicious and moist. I actually *really* love it and will eat it again.
Yes, I know I used a pan that was too big. Guess I have to do it again.
Sunday I’ll be back with something special for the blog and Tuesday I’ll post up my famous tilapia parmesan. Fish & cheese? Seriously. Tuesday.
Even though I once posted my soft gluten free chocolate chip cookie recipe on StartingtoCook, I don’t often post cookies. There is a reason for that. My mom is a certified chocoholic. She makes cookies. Not good cookies, not great cookies. She makes fantastic cookies. So if I want a cookie, I want her to make it. I don’t like to compete with fantastic since I’m a somewhat-new cook (but getting better!)
When I found this double chocolate chip cookie recipe, it seemed simple enough. Hoping and praying, I made it.
Some cookies last in this house. Not long, mind you, but they last. At least a moment.
Not these. *scarf* Double chocolate chip cookies barely last long enough to type the words double chocolate chip cookies!
Photos, recipe … you know how these food blog things go.
- 1 cup butter, softened
- 1 cup sugar
- 1/2 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/3 cup cocoa (or slightly more)
- 2 tablespoons milk
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 cup semisweet chocolate chips (I used chocolate chunks)
- In a large mixing bowl, cream the butter, sugars and vanilla.
- Beat in egg. Add cocoa and milk.
- Combine flour and baking powder; fold into creamed mixture with chocolate chips.
- Roll teaspoonfuls of dough into balls; place 2 in. apart on ungreased baking sheets.
- Bake at 350 degrees F for 10-12 minutes.
- Cool for 5 minutes before removing to wire racks to cool.
Happy Cinco de Mayo!
So a week ago I was contacted by TortillaLand with an offer to ship some tortilla to me if I’d make up some nice Cinco de holiday recipes and blog about the TortillaLand product. That’s the disclosure part. The rest of this entry is the “yum” part.
Let’s talk about the tortillas. They are uncooked, fresh tortilla. I can’t imagine how they could be any softer or fresher. They arrived in a cooler and were still chilled when I opened the box. I unwrapped some and immediately wanted to try one. I quickly cooked one up, ate it with egg and it was delicious! I started thinking about what I wanted to make for Cinco de Mayo.
I assumed (rightfully, it seems) that many people would make dinners, wraps, burritos, etc. I knew that was out for me. I have wanted to do some homemade tortilla chips for quite awhile but hadn’t found the time (or motivation) so that was definitely on the list. I did want to throw a bit of Mex spirit in so I knew I’d at least rock out a couple cheese quesadillas as well.
What I didn’t know even 3 days ago was that I would be blogging a *dessert* made with TortillaLand flour tortillas. But yes, I did dessert. Why? Because it’s FREAKING DELICIOUS. That’s why.
So here are the photos. First few are just the tortilla cooking (and puffing. They puffed GREAT!) The next few are some fried bananas I quickly heated. Assembly included adding some chocolate chips, warming in the microwave and rolling the finished product into a dessert wrap. I’ve included a few quesadilla and homemade tortilla chip photos as well, just so you can see the variety of foods I’ve made with my tortillas.
I will accept any sponsor offers people want to send but I’ll always be honest about the product. In this case, that’s SUPER easy. The TortillaLand tortillas were probably the best I’ve ever eaten (and my step-dad is Mexican so that’s a lot of eating.) I actually wish I could make them like this. I’d have to own a farm to keep myself in stock on flour, though. They’re that good. And yes, I’m having another egg wrap tortilla tomorrow for breakfast.
As I mentioned in my last post, I have been on a pie kick. Last time was cherry pie, this time it’s a traditional pumpkin pie. Now, I know most everyone has a pumpkin pie recipe but I strongly recommend the ease of going with the traditional Libby’s pumpkin pie recipe. Simple, straightforward, easy to make, and very tasty!
I’m not a big pie eater but that won’t be clear for the next few weeks. Awhile back I hit a pie kick. Cherry pie, pumpkin pie, chicken pot pie… you name it, I was making it. For today’s recipe I’m going to give you a link rather than rewrite it. This is Beth Campbell’s Cherry Pie, which, according to her, was the 1999 American Pie Council’s National Pie Championship first place winner in the Fruit and Berry Category. I know why! This pie filling is amazing. The crust is good but exactly what you’d expect. If you have a fantastic crust recipe, use that and fill it with this.
(Yes, the crack on the closeup bothers me. I didn’t want to fix it so you could see what a flaky crust this was. I did fix it on the two wide angles.)
I hope you enjoyed some sweet cherry pie photos!
One of my best friends found out he (may be) is gluten intolerant and had eaten boring, flavorless foods for a few months. He mentioned “not having tasted anything good” in awhile so I went in search of the perfect gluten free chocolate chip cookie recipe.
We made this recipe and the cookies were as moist as cookies get. They stayed moist for days! If you are in search of the perfect gluten free chocolate chip cookie recipe, this may be it. It’s definitely the most moist and tasty.
As always, recipe after the jump.
Yes, I obviously love dessert. Fried banana torts, pies all the time, perfect gluten free chocolate chip cookies, and checkerboard cookies. Yeah, just to name a few. My favorite? This…by FAR.
No words can do justice to the beauty, taste and incredibleness that is a Red Velvet Cheesecake Cake. Everyone knows I’m still “starting to cook” so I clearly am not nearly this good. But the recipe? That is!
All I can tell you is to make this for your next party. You.will.win.
When I saw these cookies on Elissa’s blog at 17 and Baking I knew I had to make them. These are everything I look for in a recipe to shoot. Interesting looking, easy arrangement, not going to wilt, wither or die on me if it takes an hour to shoot… it’s a perfect food to shoot! I did have a bit of trouble with these the first time and Elissa was kind enough to give me a few tips. Thanks!!
These are old fashioned cookies. They aren’t super sugary or sweet but they have that great old world taste. They look amazing and everyone wants to try them.
(Recipe after the jump!)
How about a recipe today? I’d love to, thanks for asking! These are my Maine blueberry muffins. Why Maine? Because this recipe uses real Maine blueberries. You don’t have those? You can substitute the ones your local store has – just don’t expect them to taste like fresh Maine blueberries. *grin*
Two secret ingredients make this recipe rock: lemon juice and cinnamon. These turned out beautifully and even though I’m just “starting to cook” I enjoyed playing with several blueberry muffin recipes to create the best blueberry muffins I’ve eaten. The photos came out *very* well, too, which really made me happy!
Read more will get you to the recipe!
Before my trip to Florida I was fortunate to meet the design director of Portland Magazine who suggested I check out the Harvest on the Harbor and try to get in as press (for StC.) I took his advice and contacted them. Luckily I was able to get a press pass for the Seafood Splash on Thursday. This event is a mix of seafood main courses, dessert (gelato yum!) and appetizers. Even a soup or two.
The Seafood Splash was a phenomenal tasting event. Some of what we got to taste included: seafood jambalaya by Cabot Creamery (amazing! One of my favorites!), two different lobster soups, an amazing lobster sandwich from the Brass Compass Cafe, sushi, taquitos with grilled Atlantic Salmon (by *far* my favorite!), kelp, and even gelato from Gelato Fiasco. Steamed muscles, wine, live music … ahhhh!! Definitely one of my favorite days in all of 2010!
It’s hard to even decide what to post for photos! I think they came out great and I’m definitely going to post way too many. Sorry about that! Thanks to the organizers, Angie Helton for helping me get into the event, Bob from Portland Magazine for giving me the idea to go and all the chefs who prepared these great foods! I hope to see you all again soon!