Jun 13, 2015
Jun 8, 2015
Jun 6, 2015
Jan 15, 2015
Sep 16, 2014
I tried my hand at making margherita pizza while still in California, in anticipation of our move to Naples. Now that we're here in Italy (and have been for almost a month) and I've had at least a dozen margherita pizzas at different establishments, my version pales in comparison. But no one complained back then. Who does when it's pizza?
Jun 30, 2014
Over the weekend I made these banana whoopie pies for Baked Sunday Mornings. Initially I was frustrated with the milk chocolate swiss meringue filling because - and this is entirely my fault - I didn't leave the butter out long enough, so there were small chunks of cold butter in the meringue. I ended up filling most of the whoopie pies with butter-specked meringue but I just couldn't.let.it.go.
I had to leave the house and when I returned, I decided to try to salvage whatever meringue was left in the bowl. I had stuck it in the fridge while I was gone but took it out and let it sit for a half hour or so to soften a little. Then I took the whisk to it and lo and behold, this seemed to do the trick. The random spots of butter disappeared, incorporated into the chocolately goodness. I wouldn't do what I did next but I hate to waste so... I took the whoopie pies that were already filled and scraped all of the messed up meringue back into the bowl, whipped it up again, and all was good once more.
That initial trouble with the meringue didn't endear me to these whoopie pies but after the second day, they grew on me. They're delicious, great with milk, and undoubtedly adorable in their own way. And now I know that the Baked guys write "cool but not cold, butter" in the recipe for a reason.
Jun 9, 2014
I wish I could write more and post a couple more photos of this lovely cake but it's been so busy that I can't believe I actually found the time to bake and shoot. I love the swirl in the center (and the fact that it differs from slice to slice) and the citrus in the cake really appealed to me. I wasn't as big a fan of the poppy seed filling, though the glaze was a different story. I was scooping fingerfuls of it out of the bowl. Unfortunately, forgot to put orange zest into the glaze and I'm positive that if I'd not left it out, there'd hardly be any glaze on the cake :D
It was great to post again with the Baked Sunday Mornings group. I sure missed being a part of a baking group but between the Baking Bootcamp and Baked Sunday Mornings, I think it's apparent I'm somewhat back in the game. Let's see if I can make the next one. See everyone else's cakes here!
Jun 2, 2014
Are any of you participating in Joy the Baker's Baking Bootcamp? Sounds intimidating but it's not. I thought it was the perfect reason to get back into baking for no other reason than to get in the kitchen for the fun of it. Not to mention provide some material for my poor, neglected blog. Additionally it's nice to temporarily escape the semi-craziness that is life right now. Anyway. The name triple berry cinnamon swirl bread says it all. It's a gorgeous, satisfying bread and you should think of making it soon.
Apr 6, 2014
Dec 30, 2013
chocolate bundt cake with Guinness and a whiskey + Baileys Irish Cream glaze (I'm recipe testing so no recipe to share, sorry). Happy New Year!
Dec 28, 2013
Jul 25, 2013
Hi internet, I'm still here and baking, just not as frequently as before as you can probably tell. As a result of using my iPhone and Instagram 99% of the time my poor dslr has collected quite a layer of dust. I decided to remedy that today when I made this cake. It's good but with 3 sticks of butter, 8 eggs, and 3 cups of sugar (and that's not counting what's in the buttercream frosting), it's best reserved for special occasions. There's a subtle hint of lemon thanks to fresh lemon juice and lemon extract. I might add lemon zest for a little more zing next time. I don't know Betty but I like her and this recipe from the Brown Betty Cookbook. I've made the cheesecake, too, and swear that I've not had anything better before or since.
I'm halfway in my training for a half marathon and despite some nagging issues (my feet and shins/calves are NOT agreeing with all this pounding the pavement), I'm on schedule with renewed energy and a monster appetite. I'm tackling my first double digit mileage run this weekend. Wish me luck, I'll surely need it.
Apr 26, 2013
A quick post to share some exciting news... I'm published in the newest Anthology Magazine. I feel like a rookie for announcing this and not having shots of the story to show as well but I simply couldn't wait once I received my copy in the mail today. Being in my favorite print magazine is a dream come true and I can't thank the Anthology staff, Deb (who wrote the article), and Joy and Jess (the "mermaids" of the article) enough for the opportunity. It's humbling to be in the company of so many creatives who contributed to this issue - photographers I look up to and admire from afar.
(cover photo by Kelly Ishikawa)
Mar 23, 2013
Mar 13, 2013
Got some scans back of a couple of rolls of Kodak Portra 400... these were taken back in October. I thought I was throwing away $25, expecting the worst since I shoot everything sans external meter. But these left me pleasantly surprised and now I'm wondering about those rolls from Paris...
Mar 7, 2013
This lovely cake is from the new book, Hummingbird Bakery Home Sweet Home. I have a couple of the earlier Hummingbird books but never felt compelled to make something out of them as much as I do from this one. And not just one 'something' but a few... the doughtnut cupcakes and cookies and cream cake come to mind. If you're like me and are a visual person and fan of beautiful photography this book won't disappoint -- there's a photo of the finished product for every single recipe. While my roulade doesn't quite look like theirs (with the perfect swirl in the middle), I'm fairly certain this is not the last time I make this cake.
If you're not caked out yet, head over to A Subtle Revelry and take a peek at easy checkerboard cake I made for Victoria's Creative Cakes series.
Feb 25, 2013
Blood Orange Bars
(recipe from Better Homes and Gardens Brownies and Bars)
1 cup all-purpose flour
3 tbsp powdered sugar
1/4 tsp salt
1/3 cup butter
1 cup granulated sugar
2 tsp finely shredded blood orange peel
2/3 cup blood orange juice
2 drops red food coloring (optional)
2 tbsp all-purpose flour
1/4 teaspoon salt
powdered sugar (for dusting)
Preheat oven to 350 F. Line an 8x8x2 inch baking pan with foil. Grease foil; set pan aside.
For crust, in the bowl of a food processor combine 1 cup flour, 3 tbsp powdered sugar, 1/4 tsp salt, and butter (if you don't have a food processor, use a pastry blender, or two forks, to cut in butter). Pulse until mixture resembles coarse crumbs. Press mixture evenly into the bottom of the prepared baking pan. Bake about 15 mintues or until light brown around the edges.
In a medium bowl, whisk together granulated sugar, eggs, orange peel, orange juice, and, if desired, food coloring, until smooth. Stir in the 2 tbsp flour and 1/4 tsp salt. Pour orange mixture over hot crust.
Bake for 20 to 25 minutes more or until filling is set. Cool in pan on a wire rack. Using the edges of the foil, lift uncut bars out of pan. Cut into bars and sprinkle with powdered sugar.
*if you can't find blood oranges, regular oranges and orange juice can be substituted
Feb 20, 2013
Feb 19, 2013
Trying to get out more with the camera to shoot without real purpose, to have fun with no pressure. So here, a few photos from a trip to see an abalone farm and recently caught fish, ending with a long walk on the beach... never mind that it was with 50 kindergarteners, it was too lovely out to notice the chaos!
Feb 16, 2013
While we're usually not big into celebrating a certain day that just passed, I had to seize the opportunity and use the holiday as an excuse to request this collection of macarons from Sucré in New Orleans. As you can see, one magically disappeared as I started shooting. The raspberry mousseline found in the center of one of these macarons is a pleasant surprise and once you reach it, makes subsequent bites so satisfying. Now if there was a way to justify ordering a membership to the 12 Month Club...