Tag Archives: food photography

home-made-ginger-fresh-fruits-tea-mom-photographer (3 of 18)

Fresh Ginger-Fruit Tea

I am not a water drinker. I love coffee and tea. I need flavor. 
Last summer, for example I had been drinking LEMON CUCUMBER (or LEMON RASPBERRIES) water and that worked just fine for me. This year I am trying a new discovery.

Fresh ginger.

I call it a “tea” because it requires boiling water. 
It takes little time before it’s ready but the waiting is definitely worth it. 

ginger-strawberry-tea-mom-photographer-2

So far I have made those flavors:

- strawberry ginger

- blueberry ginger

- lemon ginger

- peach/nectarine ginger

and my favorite it strawberry and peach, but actually they are all delicious.
As I am writing it a raspberry ginger tea is brewing on the counter :)

home-made-ginger-fresh-fruits-tea-mom-photographer-recipe

This recipe is pretty strong in flavor so if you’re not accustom to ginger, you might want to cut the amount of ginger in half and try it that way first.

I make them in “ready-to-drink-from” jars

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Because of that it’s good to pour just a little of the boiling water on the bottom of the jars and wait a minute or so. If you don’t do that, and pour full jar of boiling water the glass will most likely crack. 

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waiting… just a minute or so… not too long…

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carefully filling it up… 

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lid on…

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patiently waiting an hour or so before moving it to the fridge.

BEFORE MOVING IT TO THE FRIDGE ADD HONEY!!!

It should sit in the fridge until it’s completely chilled or overnight. The longer it sits the stronger the flavor.

Shake it well before drinking!

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Have a good one, everybody! 

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Honey Sweetened Coconut Oil Peanut Butter

I finally did it. 
I made peanut butter and now I curse myself why I hadn’t done it earlier. 
Easy. Fast. Cheap. Delicious. 
It takes me 5 minutes to make it. 

it has 3 ingredients. 

and if I let them, my kids would devour it in one sitting. 

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I buy my peanuts in bulk: roasted and salted

Unsalted will do, too but you will need to add a pinch of salt to the recipe. 

Depends on how thick you like the peanut butter you can adjust the amount of coconut oil. 

So there are no precise measurements in this recipe. 

It all depends on how sweet you like it and how much coconut oil you want in it. 

My last recipe looked like this:

2 cups roasted salted peanuts 

2 TBSP raw honey

2 TBSP coconut oil 

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Because I run out of coconut oil the last batch came out a little too thick. Still delicious, though. 
My kids were fighting over it, and the younger one didn’t let me finish with the pictures.

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She is a little piggy when it comes to food. She eats my dinner and then what’s left from her sister’s plate so this delicious creamy stuff was just too much to say no to! 

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As for the directions how to make it, well… 
You will need one of those super powered ( :) ) blenders: Vitamix or Blendtec
I have Blendtec and I am LOVING IT 

Directions: 

1. Throw the peanuts and blend on “ice crushing” mode.

2. Scrape the sides and blend it on “ice crushing” mode again.  

3. Scrape the sides and blend on “smoothie” mode. 

4. Scrape the sides add coconut oil and honey. 

5. Blend on “smoothie” mode again. 

6. Adjust the flavor adding more coconut oil or honey.  

7. ENJOY

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gluten-free-coconut-flour-cheesecake-coffee-cake-mom-photographer (1 of 1)

Coconut flour Coffee Cake aka I can’t believe I made gluten free cheesecake and I loved it!

So, my last adventure with coconut flour was a disaster. 
I made pancakes and they were actually awful.

So the rest of the flour there was left had been sitting in my kitchen for months now, until last week my husband went to the store and bought 3 dozen eggs. Yes, this is what happens when you send a guy to the store and write “eggs” on the shopping list – you get 3 dozen of them. Too bad it doesn’t work like that when I write “ice cream” or “chocolate”.

Anyway, in order to use up those eggs I remembered about the coconut flour which always requires a lot of eggs.

I found a perfect recipe to try. Gluten free cream cheese coffee cake

I did made a few changes. I didn’t have pecans or maple syrup. And I used greek yogurt in place of the regular one (I think that what they meant in the original recipe). 

I think I found my new favorite cake and I do not feel guilty feeding it to the kids, also. 

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INGREDIENTS:

Filling:

  • 4 ounces queso fresco whole milk cheese ( I used it not because I wanted but because I didn’t have enough cream cheese)
  • 4 ounces cream cheese (room temperature) – 8 oz (or more) if you don’t use queso fresco! 
  • 4 TBSP raw honey (more if needed)
  • 1 egg
  • 2 TBSP dutch cocoa 

Cake:

  • 6 eggs
  • 3 tablespoons butter, melted
  • 1/2 cup greek yogurt
  • 1/4 cup raw honey
  • 1 teaspoon almond extract
  • 1/2 cup + 1 tablespoon coconut flour, sifted
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup mix dried cranberries and raisins
  • 1 teaspoon cinnamon 

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DIRECTIONS:

1. Preheat oven to 325 degrees F. Grease one 8-inch round cake pan.

2. Beat together all ingredients for cream cheese filling. Set aside.

3. Combine the first five ingredients for cake then add the dry ingredients through the salt. Mix well.

4. Pour cake batter into pan and drop cranberries and raisins on top of the batter.

6. Top with cream cheese filling and use a knife or tooth pick to swirl it around.

7. Bake for 25 minutes and let cool before slicing.

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After one bite hubby described it: “well, it tastes different“, and he didn’t eat any more. The thing is that if we all ate by his taste buds we would be eating cheeseburgers, BBQ pulled chicken, chilli and apple pie for 7 days a week, 365 days a year. 

That meant that the whole cake is for me and the kids only, and I shouldn’t be so happy about it, as my pants are getting surprisingly smaller on me lately.  

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Have a great weekend my friends.

home-made-chocolate-pudding-mom-photographer

3 ingredient homemade chocolate pudding

I had planned to share this recipe for a long, long time. 
I made it for the first time about a year ago and I am hooked since. 

Never was a big fan of chocolate puddings but I never had it made from scratch either. 

To make it takes about 15 minutes, no eggs, butter, and no sugar. 

This recipe is for one serving only but to make more just double/tripe the ingredients.

home-made-chocolate-pudding-mom-photographer-collage

INGREDIENTS:

1/2 (60 g or 2.15 oz) bar dark (or milk) chocolate 

1 cup whole milk

1 1/2 Tbsp corn starch

DIRECTION:

Over low heat melt the chocolate in 3/4 cup milk. 

Do not allow it to boil. 

Stir the corn starch in 1/4 cup milk until dissolved. 

When the chocolate is melted and the mixture is starting to simmer add the dissolved corn starch and stir constantly until thickens. 

The next step is to enjoy it. 

It tastes the best HOT! 

home-made-chocolate-pudding-mom-photographer

Enjoy your week, my friends!

mom photographer, homemade trail mix-3a

Trail mix. In other words, a jar full of goodness.

Trail mix does and always will remind me of those sleepless nights after our No.1 was born. She was a good sleeper but for the first several months, like most newborns, she would wake up once or twice for feeding during the nigh. Most of the time, while nursing, I was watching tv, mostly news… they would bore the heck out of me, so I would get hungry.

Trail mix was always a great resolution to my problem. I ate pounds of trail mix during those months. At first I was buying already mixed  stuff. Then, one day I run out of it but having a few different nuts, raisins and some leftover chocolate chips I made my own trail mix and from that day I have not bought another trail mix.

Now, every time I go to the store, I make sure to get some seeds, nuts and dried fruits in bulk… just in case of a craving, which I always have. If there are a few chocolate chip left somewhere, it is an extra  goodness… but it is not necessary.

     

This time I had everything… nuts and dried fruits, and chocolate chips.  

Ingredients: 

Fistful of walnuts

Fistful pecans

3 Tbsp. pumpkin seeds

1/4 cup dry cranberries

1 Tbsp. dry cherries

1/4 cup white chocolate chips

The concoction was wonderful! A little tart from all the dry fruits with the wonderful flavor from white chocolate chips; So good I thought, I should share it !

Have a wonderful day, my friends.

Hearth & Soul Hopkimklassencafe

mom photographer, beet and spinach corn bread,header

Spinach and Beet Cornbread Muffins

I love cornbread, there is no question about it.
Using the little time off from our No.2, who is finally sleeping on her own, IN her own bed, I want to share one of my favorite cornbread recipes EVER.
This can be baked in 9 inch pan

or in muffin forms

For some reason I prefer muffins. I think, it’s because with those muffins I can limit myself more and control myself in eating them all in one sitting. No matter what shape this cornbread has it is still delicious.
The spinach kind has no spinach flavor whatsoever, I would say it’s even sweeter than the one without it, while you can surely taste the beets; not a lot, though.
Ingredients:
1/2 cup butter, softened
1/3 cup sugar
3 eggs
3/4 cup evaporated milk
1/2 cup cornmeal
1 1/3 cup all-purpose flour
1 tsp. salt
3 heaping tsp. baking powder
1/2 cup baby spinach, rinsed*
1 very small beet, steamed
If you want to make JUST spinach or JUST beet cornbread then double the amount of the veggies (1 cup of spinach, and 2 small beets or 1 medium).
Directions:
1. Preheat the oven to 400 F. In a blender, puree the butter, sugar, eggs and evaporated milk for about 30 seconds.
2. In a large bowl, combine the cornmeal, flour, salt, and baking powder.
3. Add the dry mixed ingredients to the blender and blend until just combined.
4. Pour half of the batter out leaving another half in a blender.
5. Add the spinach to the batter left in a blender and blend until the mixture is evenly green and there is no big pieces of spinach left.
6. Pour the batter into muffin forms to about 3/4 full.
7. transfer the remaining batter into the cleaned blender and add cut into small cubes steamed beet. Blend until well incorporated.
8. Transfer the batter to muffin forms.
9. Bake for 25 minutes.
Print the recipe:
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or

KitchenFun

mom photographer, marbled chocolate cream cheese cake in crock pot, fetured picture

Marbled Chocolate Cream Cheese Cake (slow cooker recipe)

About 6 months ago my husband got me a slow cooker. This is a new thing to me. For a while it was just sitting on our counter as I had no idea what to do with it. I know that there is many recipes out there for slow cooker but whenever I check them with my husband he does not approve it or says: “YEAH, we could try it” what essentially means: “It doesn’t sound like something I’m gonna really like, but if you insist lets make it”. It is not what I am looking for.

With two small children and a puppy, after a day of cooking, the last thing I want to hear from my husband is his lack of approval of the food that’s on the table.

Lately, I cook ONLY dishes I have asked my husband about and got his 100% approval, or when I know that if he won’t eat it I WILL FOR SURE.

It was a little  bit different in this case. He had read the recipe and said his verse: “YEAH, we could try it”, but I knew that no matter what I WANT TO TRY THIS CAKE. I knew that if he doesn’t like it I probably will.

I wasn’t wrong. He ate one piece and said: “Hm… it is different”. After a few days he asked for a piece of this cake but it was too late. I ate it all with a small help from my daughter.

It is not a brownie, that’s for sure. It is more like a lava cake.

Cream cheese swirl:

8 oz cream cheese, softened
1 egg, beaten
1/4 cup sugar
pinch salt
1/2 cup milk chocolate (semi-sweet or milk chocolate chocolate chips are fine, too)

For the chocolate cake:

1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup cocoa powder
1 cup water
1/2 cup vegetable oil
1 Tbsp. vinegar
1 1/2 tsp. pure vanilla extract

Directions:
In a bowl, beat cream cheese, egg, 1/4 cup sugar and salt together until smooth. Stir in chocolate chips.

In a separate bowl combine flour, soda, salt,  1 cup sugar and cocoa powder. Beat in water, oil, vinegar and vanilla until just blended.

For easy removal, line slow cooker with aluminum foil and pour chocolate mixture into foil liner. Place tablespoonfuls of cream cheese mixture on the chocolate mixture and with a knife, gently swirl mixtures together to create a marbled design.

Set cooker on high heat and cook for about 2.5 hours.

————-

To prevent the water from the lid of slow cooker to drip onto the cake, before you cover  it with a lid put a towel over the slow cooker and than put the lid on top of the towel.

Print the recipe:

This cake came out very moist.

It has the right balance between sweetness and bitterness. I loved it.

Will be making it again.

Live and Love...Out LoudBetter in Bulkand  then, she {snapped}Adorned From Aboveparenting BY dummiesMiz Helen’s Country CottageWhat's cooking, love?


mom photographer, homemade pretzel with flaxseed, fetured picture

Soft Cheesy Pretzels with flaxseed meal

I was planning to make those pretzels for a while. 

I don’t know why I was waiting so long. They came out super delicious.

Soft and fluffy.

My daughter couldn’t stop eating them.

Ingredients:

1 1/4 C Water

1 TBS olive oil

1tsp Lemon Juice

2 TBS Sugar

1 tsp Salt

1 Egg YOLK

3 1/2 C Flour

1 TBS Active Dry Yeast

1/4 cup flaxseed meal

1/2 cup medium cheddar cheese (or any kind of cheese you like), shredded

Egg Wash:

1 TBS Heavy cream (or half&half)

1 Egg WHITE

coarse salt for sprinkling (optional)

 

Directions for bread maker:

1. Put all the ingredients to the bread maker in order as listed above (EXCEPT FLAX and Cheese!). Left out “egg wash” ingredients, too. Run bread maker on “dough” cycle.

2. During the second kneading add flaxseed meal and shredded cheese.

3. When the dough is ready knead it a few times on lightly floured surface.

4. Divide the dough into 14 to 16 pieces.

5. Roll each piece into a rope, about 12 to 14 inches long.

6. Fold into pretzel shape.

7. Place each pretzel on a baking sheet lined with parchment paper, about 1 to 2 inches apart. 

8. Let them rest for about 30 minutes.

9. Whisk together egg white and cream. Gently brush each pretzel with the mixture.

10. Sprinkle coarse salt on top of each pretzel to your likes (optional).

11. Bake in 375 F for 15-20 minutes.

Directions for hand (KitchenAid) kneading:

Dissolve the yeast and sugar in 1/4 cup of pretty warm water until bubbly. In a separate bowl mix together flour and salt. Make hole in the middle and pour the yeast mixture inside it. Gently mix with your hands adding remaining water, olive oil and lemon juice until the dough is not sticky anymore and forms a soft ball. Add flaxseed meal and shredded cheese. Knead until they are well incorporated into the dough.

At this point cover it with towel and let it rest for an hour or until doubled in size.

Follow the steps from 4 to 11 as in directions for bread maker.

Go well with almost anything, and they taste the best warm!

http://salttree.net/Hearth & Soul HopSumo's Sweet StuffMyMeatlessMondaysMiz Helen’s Country Cottage

 

ewa samples, homemade pumpernikiel

Bread Machine Pumpernickel (Pumpernikiel), or another way to have my coffee

This bread always takes me back to my childhood.

It is my mom’s favorite bread. At some point I have learned to like it as well.

I have not eaten it for too long, that’s why I had finally decided to make my own.

Being honest with you it is not the real deal. It is not the dense, bitter-sweet pumpernickel I had eaten growing up. It is dense, don’t get me wrong, and it is bitter, but in a different way.

Mine was made in a bread machine from the start to the end what took 3 h and 20 min.

To bake the “real pumpernickel”, from what I know, takes from 20 to 24 hours, and it doesn’t need coffee or cocoa powder.

Ingredients:

1 1/3 strong brewed coffee, room temperature

1/4 cup vegetable oil

1/4 cup dark molasses

2 Tbsp. brown sugar (I used turbinado)

2 Tbsp. cocoa powder, unsweetened

1 1/2 tsp. salt

1 cup whole wheat flour

1 cup rye flour

2 cups bread flour

2 1/2 tsp. active dry yeast

Directions for bread maker:

1. Throw in a bread maker container all the ingredients in order as listed above.

2. Choose 1 1/2 lb loaf (if you have the option)

3. Set it up for “whole wheat basic” 

4. Push “start”

5. After is done baking take it out and cool on cooling rack for 30 minute before slicing.

Directions for oven:

1. Combine molasses, brown sugar and warm coffee, mix it well. Add yeast. Set aside for the yeast to start working.

2. In a separate bowl mix dry ingredients.

3. When the yeast is nice and bubbly add oil.

4. Add oil&yeast mixture to the dry ingredients. Knead until the dough is not sticky anymore.

5. Place the dough in a bowl, cover with towel and let it rest in warm place until double in size. 

6. When the dough is ready punch it down and shape the way you are going to bake it (loaf pan, dinner rolls, baguette, etc).

7. Grease the pan you are going to bake it in.

8. Transfer the dough to the pan or baking sheet.

9. Let is double in size again.

10. Bake in 375 F

- 35 minutes for bread

- 20 minutes for rolls or baguette.

11. Serve with honey butter*

* Honey-butter:

2 Tbsp butter, softened,

1 Tbsp honey

Mix it with fork and serve.

Simple as that.

You should probably double the recipe because this butter is SUPER DELICIOUS!!!

For me the bread is a Guinness among breads. If you like this kind of beer you will like pumpernickel.

Live and Love...Out LoudAdorned From AbovePhotobucketWhat's cooking, love?Miz Helen’s Country Cottage

+ Yeastspoting

ewa samples, semolina bread

Vegan Wheat Germ Semolina bread

What a delicious bread I made this week.

My first bread made from the start to the end in a bread maker.

It took 3 h 20 min to be done with the entire process.

It was awesome.

I just put all the ingredients into the machine and went away.

I had the time to do 3 loads of laundry, go for a swim with my kiddo and clean around the house.

When I came back it was already time for lunch. And what could be better than a fresh-baked bread

topped with light chicken salad:

Recipe for 1 1/2 Lb Loaf:

1 1/4 cup water

1 1/2 Tsp. salt

1  1/2 Tbsp. sugar (I used turbinado)

3 Tbsp. Wheat Germ

2 Tbsp. Olive Oil

3 Cups Semolina Flour

2 Tsp Active Dry Yeast (I used bread machine yeast)

Directions:

Put all the ingredients in the order as listed above. Set on basic bread cycle. Come back when it’s done. Take it out of the pan and let cool for about 30 minutes before slicing.

Enjoy.

This bread makes really good toast and it’s wonderful for sandwiches!

Store it in a zip lock bag in room temperature.

The only con of making bread in the kind of machine I have is the weird shape and HUGE slices, but I can live with it.

Live and Love...Out LoudAdorned From AboveMiz Helen’s Country CottageWhat's cooking, love?