If you are a lemon dessert fan, you don’t want to miss out on this easy lemon tart recipe with a shortbread crust. I made this last week for some friends and it was a huge hit, so much so that I’ve been asked to make it again.
What are friends for, but to eat, laugh and have fun. Okay, so maybe we do a little more eating than we should, and especially lately since I’m pregnant. I swear those around me have gained weight along with me. But you know what that means—we all get to sweat it out together.
Here’s the next installment on my Few Thoughts on Food Photography series. There were a lot of questions about equipment and set up in the comments, but being somewhat obsessive about this whole subject—I’m gonna backtrack a bit to share my process—which is, I usually think about composition first, then styling.
Grab a cuppa, this is a long post about how I view composition and work from there. The next post will be on styling. From there, many of you asked for step-by-step from set-up to post processing, so I’ll cover that, then onto how to work through creative funks and points of inspiration.
I’m doubling down on beets today with this beet pizza that’s made with a beet dough crust. You can’t really taste the beets in the crust, so that’s why I added sliced beets to the topping, but look at that color! It’s so perfect for spring and along with that asparagus season is here, so I threw some in with mini heirloom tomatoes, goat cheese and soft boiled eggs.
I seriously love this pizza. My family—not so much. One, I can’t get Matt near goat cheese; and two my little guy gave it the “ewww” and said it looks like Barney throw-up. Fine by me, because I happily had it for dinner and lunch the next day.
I’m not sure if retooling a recipe for another post is some kind of food blogger faux pas, but I did it. I couldn’t help myself and since we’ve established that I’m not very good at rules and such, I retooled those awesome brownie cookies from Monday into today’s awesome brownie sandwich cookies.
Along with that, we all know my issue with boredom, so I decided to turn what was left over of the cookies into something new. Something that could sandwich my chocolate malted buttercream and vanilla malted buttercream.
If you follow me on Instagram, then you’ll remember a week ago I spoke about writing a few posts regarding my passion for food photography, creative blocks and the need to keep switching things up. Yes, I get easily bored. And there is nothing worse to me than when things get stagnant—and that goes for all things in life.
It just so happens photography is my biggest passion outside of family and food. With that it plays a key role here. The other reasons for these upcoming postings about photography and creative blocks—I get a lot questions about the photography here.
Let’s start the week off with a good chocolate cookie fix. True to it’s name, these Ultimate Brownie Cookies Cookies really are the ultimate. It’s like a chewy brownie but in cookie form—crisp around the edges and chewy at the center—my favorite texture combo.
And I should mention the brownie description I’m also referring to is the kind of brownie that’s moist and tender, not the heavy, fudgy kind. I had to make that distinction because people tend to like one or the other.
If you tuned in last Saturday, then you know I took the Surprise-Inside Cakes class on Craftsy from Amanda Rettke of I Am Baker to learn how to make her signature surprise-inside heart cake. Well, here is the reveal with an Easter spin on it.
As mentioned before, not perfect but a good start for my first time.