Archive for December, 2012
There are some clients that are wonderful to work with. Beetnik is one of those. I’ve done several shoots for them, and it is so fun working with the team over there. I’ve been lucky enough to get to sample some of the things I’ve been photographing, and they are delicious. Here are a few photos from recent shoots.
I don’t know if I’ve ever made gingerbread cookies from scratch. Until today.
Also, I miss Christmas vacation. Remember when you were in school, all through college, thinking of being done with finals, ready for Christmas vacation? I miss that. So much. I would love a 2-3 week break with no work, no obligations. But I am so looking forward to spending next weekend with family. I am lucky in that I get to see my dad’s extended family on Christmas Eve (including my sweet 90 year-old grandma) and my mom’s family on Christmas Day. And I’ll go to midnight mass with my parents on Christmas Eve night. Just the three of us.
This is the first day this year I’ve felt the Christmas spirit. Yesterday afternoon I finished decorating my tree. And today I made gingerbread cookies while listening to Christmas music. It’s kinda like some shift has to happen. And with the weather being in the 70s and 80s most days here in Austin, that shift didn’t happen until I let myself realize there is just a little over a week until Christmas.
I also think the gingerbread cookies helped.
I put hearts on them. Because I’m cutsey like that.
Flour, lots of it.
Here’s the recipe I used for the cookies. Enjoy!
Sunday seems to be a good cookie-making day. Maybe it’s because I can make a batch and then send them to work with my boyfriend for him to share. We all know Mondays aren’t the best, so hopefully this makes it a little better for his coworkers.
I was flipping through the December issue of Bon Appetit on Saturday and came upon the holiday cookies section. The cookies that actually sounded the most fun to make were the ones featured on the cover. After realizing I had most of the ingredients, it seemed like those cookies were just asking to be made in my kitchen. So I decided to “Cook the Cover.”
Sunday morning I pulled up the recipe. Because this is one of those cookie recipes you need to prep for in advance. Not only do your butter and egg need to be at room temperature, but once you are finished creating the dough, it needs to sit in the freezer for 3 hours before baking. And the food photographer in me wanted to finish these cookies before it got dark out, so I could get some good photos.
So.. step 1. Start mixing up ingredients.
After all the ingredients are mixed, separate the dough into three sections to roll into logs to stick into the freezer.
Step 34 (or something)… decide to make own colored sugar. I didn’t have sanding sugar, so I pulled out some turbinado sugar to dye.
Roll the logs in the sugar after putting an egg wash on them. Then cut into slices to go into the oven.
Finished product! Yum. (I made some without the sugar exterior as well for those that may prefer a slightly less-sweet cookie, like me).
Make these cookies.
Around this time of year, I get in a cookie-making mood. Maybe it’s because I see so many photos of cookies people are making for the holidays. Have you seen Saveur’s 2012 Cookie Advent Calendar or Bon Appetit’s Cookie a Day Slideshow?
Well, to start off my holiday baking, I decided to go with something else. Not considered a holiday cookie, but these are probably in my top 5 favorite cookies I’ve ever eaten. They are lemon buttermilk cookies and they are like little airy pockets of deliciousness. (link to recipe at the end of the post)
I first came across these cookies on Molly’s blog, Orangette, in 2009. I made them, and have probably made them once a year since, though I probably should be making them much more often. Or maybe it’s good for my waistline that I don’t make these cookies more often. They are actually very simple to make, and usually I have most of the ingredients on hand, and just need to pick up some buttermilk at the store.
I also love this recipe because it calls for lemon zest. I just love zesting fruit. And lemons are so fragrant. That lemon zest is nothing to skimp on. In fact, I probably use closer to 2 teaspoons of zest instead of the 1 the recipe calls for.
The finished product. Cookies. Yum. (Yes, I did take the below photo with my left hand shakily while attempting to show my right hand icing the cookies). Skills!
A look out my kitchen window. Here’s where I do most of my ingredient mixing, frosting, chopping, etc. I just love to look outdoors while cooking. Did I mention that I saw snow falling out this window in February while making these cookies?
Here’s a link to the recipe. Make these cookies. You won’t regret it. Unless, of course, you hate eating delicious cookies.