Monday, October 31, 2011

I have a super exciting announcement.... I'm Moving!  Ok.. well kinda.   My Blog is moving.   My blog has a new home on the web.  After many long hours of starring at the computer and figuring out this hosting mumbo jumbo, my blog has been redesigned and hosted on a new domain. 

My new address is www.serendipityinthekitchen.com.  Update your bookmark and subscribe to the RSS.

I'll see you there! 





Monday, October 17, 2011

Pumpkin Spice Cupcakes

Last week I admitted to being a cookbook snob..  then I had a realization.  I've been neglecting my cookbooks.  I've been collecting cookbooks but not actually using them.  I should be ashamed of myself.. I know.  Time to change that! This week I've dusted off a Martha Stewart favorite, Cupcakes.

Fall is finally in the air, which means its time for Pumpkin Spice Lattes, Pumpkin Patches, and The Great Pumpkin, Charlie Brown, so I present you with...  Pumpkin Spice Cupcakes!




Pumpkin Spice Cupcakes 
Adapted from Martha Stewart's: Cupcakes

Yield: 32 Cupcakes

Cupcakes

Ingredients:
4 cups cake flour, sifted
1 teaspoon baking soda
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon sea salt
2 teaspoons ground cinnamon
1 tablespoon ground ginger
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups pumpkin puree

Directions:

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Frosting

Ingredients:

16 ounces cream cheese
2 sticks unsalted butter, room temperature
4 cups confectioners' sugar, sifted
1 teaspoons almond extract

Directions:

Place cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add butter, and beat until fluffy. Reduce speed to low; gradually add sugar, and continue beating until light and fluffy. Add vanilla, and mix to combine.




Monday, October 10, 2011

Your food photographs should tell a story.

Your food photographs should tell a story. They should Inspire.

I’ll totally admit it… I’m a cookbook snob. I’m a firm believer that cookbooks and food magazines should have photos- beautiful, captivating photos. Each month I look forward to the crisp, glossy copy of Bon Appetit magazine in my mailbox; the exquisite photos capturing every detail of a dish and luring me into the kitchen to test out another recipe.  And of course each new recipe.. is another photo opportunity.

When I found out that the Austin Food Bloggers Alliance (@atxfoodblogs) was hosting a Food Photography workshop, I jumped at the chance to meet other local food bloggers and work on my food photography skills. We met at Aviary Lounge (@Aviarydecor), a whimsical home décor store and wine bar located in South Austin. Aviary’s owner, Marco was a gracious host and cheerfully stepped in as a food stylist.

The Workshop Leaders included: Marshall Wright (@MarshallWright), Matthew Lemke (@SnapMatt), Loren Root (@TheLeftOverChef), Peter Tsai (@SuperTsai), John Knox (@Windaddict), and Don Mason (@AngrySong). The photographers and bloggers were grouped by interest - creating a home studio, working with natural light, getting the most out of a Point & Shoot, and shooting with a dSLR - allowing each blogger to choose their interest.

I spent my afternoon working with Marshall Wright and fellow blogger Ginny (@Kaupilimakoa), focusing on capturing images with natural light. We worked with a challenging Charcuterie Plate until we convinced Marco to step in as a food stylist and rearrange the plate for us… then eventually hijacked another group’s food.  I’d call it being an opportunist…

Reoccurring Themes for the Afternoon:

Look for beautiful Light. Look for a spot by the window where there is plenty of natural light. Use a white foam board to bounce light onto your food. This will keep the light soft and keep the food looking natural.

Don’t be afraid to play with your food. Change up the food placement and take photos from multiple angles to come up with different compositions.

If you have a tripod… USE IT.