Food Photography – for National Homemade Cookie Day

October 2, 2014October 1, 2014 / Jodi / 12 Comments

Did you know yesterday, October 1, was NATIONAL HOMEMADE COOKIE DAY?!??!

In my house, it is Homemade Cookie Day AT LEAST once a week, so I almost missed this monumental celebration.

Thankfully, I had made cookies anyway on National Homemade Cookie Day that I took to the office to share with some special visitors. THEY were the ones that pointed out that today was this wonderful holiday, and I was excited that I could oblige!

In honor of that, and because my son, Nick, told me I need to vary up my cookie photography pictures since they were all starting to look the same, I thought I would share some varying photographs of the cookies I made yesterday.

Now please bear in mind that I have never taken a photography course, not even a single lesson. Never even read the full manual that came with my favorite Christmas present of all time (this year) that Marty got me last year – a DSLR Camera (Cannon EOS Rebel T3) – but I just LOVE to have fun with it.

I really do want to take some classes. I know when I do, I will probably look back at the ones I have taken thus far with great embarrassment, but hey – it’s just me having fun at life in between!

Now I know there are some professional photographers out there that follow my blog, so please give me some feedback, critique, provide constructive criticism/feedback. But please be kind. I have this ridiculous habit of taking everything personally! UGH!

So here are some fun photos of these Peanut Butter M&M and Candy Corn M&M cookies I made yesterday morning. I just used my standard chocolate chip cookie dough recipe, but substituted the M&Ms for the chocolate chips. They turned out pretty yummy.

Ok – so I think I’m ready… Any that you particularly like? Particularly dislike? Love? Hate? Tips?? Am I going to regret this..??? 🙂

Cheers & Cheers & Hugs – – – I think I might need that second “Cheers” 🙂 ,

Jodi

Classic Apple Dumplings

September 28, 2014September 27, 2014 / Jodi / 8 Comments

One of my hubby’s favorite treats this time of year is Apple Dumplings, so after a crisp Autumn morning walk on Saturday followed by a cup of coffee and phone call to catch-up with my BFF, I decided I was going to make some of these classic Fall favorites. Nothing fancy, just pure nostalgic goodness.

It’s apple time of year in Western Pennsylvania, so the varieties to choose from are plenty. You can use pretty much any kind of apple you love best. The only one I NEVER buy and NEVER bake with is Red Delicious. Never could understand why they are so popular…

The apple/peeler/slicer I have from back in my Pampered Chef days sure comes in handy for this job, but you can do by hand if you don’t have one.

A fun little tip to make your house smell wonderful for days is to take all of those peelings and cores and throw them in a saucepan with a couple cinnamon sticks (and cloves if you like), cover with water and simmer. The steam will permeate through your house and leave it smelling cinnamony applicious.

You can even cover it and leave it on the stove for a couple days, removing the lid and simmering for a few hours a day just to bring that wonderful Fall aroma back.

I have a funny story from back in the good ole’ Pampered Chef Days. I had a young lady who was new to the business that I had been training, and I shared this tip with her. Holly still lived at home with her parents. One Saturday morning, after practicing some recipes to demonstrate with her apple/peeler/corer/slicer, Holly decided to make some of this Fall potpourri. She had it simmering on the stove while she went upstairs to take a shower. When she came down, her Mom had a perplexed, comical look on her face.

“Holly Honey,” she said. “I don’t recommend you make this recipe at your cooking demonstrations. It just really doesn’t taste that good.”

For my dumplings, I just use my standard pie crust. Remember the trick to flaky pie crust is to not overwork it. (You can check out my secrets to successful pie crust here.)

No special dimensions on cutting the dough – just make sure it is large enough to cover the apple completely.

And if it doesn’t, you can always use scraps of dough to patch and “glue” with water. No perfection needed in my kitchen!

Bake them for 30 minutes without the sauce.

And then for 30 additional minutes with the sauce.

If you don’t (want to) eat them all at once, Apple Dumplings freeze well. It is nice to freeze them individually with a little sauce for a sweet treat when you want it most.

Marty was a pretty happy camper when he saw what I was baking.

And I kinda thought he deserved it after publicly professing he thinks I’m cuuuuuuute! 🙂

The old bugger is losing his eyesight a bit… Isn’t it nice how that happens as you age and grow old together?!

Cheers & Hugs,

Jodi

Classic Apple Dumplings

Pie Crust Pastry:

2 c. flour

2/3 c. shortening

Dash of Salt

3/4 c. water

Apples:
5-6 med-large firm apples (Fuji, Gala, Granny Smith)
1 can Mountain Dew or Lemon Juice
1/2 c. granulated sugar
1 tsp. cinnamon
1 c. brown sugar
1 Tbsp. butter

Sauce:

2 c. water
3/4 c. granulated sugar
2 Tbsp. butter
1 1/2 tsp. vanilla
1/8 tsp. grated nutmeg

Preheat oven to 375 degrees.

Roll out pie dough, and cut into 5-6 uniform squares.

Peel and core apples, but leave them whole.

Pour the Mountain Dew or lemon juice over peeled, cored apples in bowl to keep from browning while assembling.
In another bowl, combine the granulated sugar and cinnamon.Place apple in center of square pastry. Sprinkle all over with cinnamon sugar mixture.Fill each apple cavity with approx. 2 Tbsp. brown sugar and 1 tsp. butter.Pull the pastry squares up over the apples and twist on top. Seal well, using water if necessary as “glue.”Place in an greased 9x13x2 inch baking pan or stone.Bake for 30 min.While apple dumplings are baking for first half of time, combine sauce ingredients in saucepan over high heat. Bring to boil and continue boiling for 1 minute.After the dumplings have baked for 30 minutes, pour the sauce over top and bake 30 minutes longer, basting occasionally.Serve hot with cream or vanilla or cinnamon ice cream or cold – however you like best!

Sally’s Pumpkin Chocolate Chip Bread (and why I bake)

September 27, 2014September 25, 2014 / Jodi / 16 Comments

It’s pumpkin time! Yippee-Skippee!

Here is another pumpkin recipe I found and tried this past week for a yummy, moist bread by one of my favorite baking bloggers: Sally’s Baking Addiction. Be sure to check it out! Sally also recently published a cookbook, and this recipe is in it. (and she is only 29 years old!)

I’ve been following Sally’s blog long before lifeinbetween.me was even a twinkle in my eye (though I could be Sally’s mom).

She is such an inspiration – sharing a “sprinkle of fun and adventure” in every post.

Sally is getting married soon to a lucky guy named Kevin who “makes her happier than cupcakes.”

Thanks for a great blog, Sally, and best wishes on your upcoming wedding!

So we didn’t eat the entire loaf of bread ourselves at home, I sent half of it to work with Liz this past week to share with some of her work friends who follow my blog.

Look at these adorable smiles Liz got for sharing with them.

That is why I bake!

So thank you for the smiles ladies!

You made my day. 🙂

Here is Sally’s recipe, or go directly to her website here.

Sally’s Pumpkin Chocolate Chip Bread

Ingredients:

1 3/4 cups flour
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 tsp salt
2 large eggs
3/4 cup granulated sugar
1/2 cup brown sugar
1 1/2 cups canned pumpkin puree (you could certainly use fresh if you want to work that hard!)
1/2 cup melted coconut oil (you could substitute vegetable or canola oil if you desire)
1/4 cup freshly squeezed orange juice
2/3 cup semi-sweet chocolate chips (feel free to change it up with cinnamon chips, butterscotch chips, milk chocolate chips, white chocolate chips, nuts, raisins, or a combination)

Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Spray or grease and flour a 9×5 inch loaf pan (baking stone) with non-stick spray. Set aside.

Whisk the flour, baking soda, cinnamon, nutmeg, and salt together until combined in one bowl. In another, whisk the eggs and sugars together until combined. Whisk in pumpkin, oil, and orange juice. Combine wet and dry ingredients and gently mix together. Do not overmix – lumps are allowed. Gently fold in chocolate chips (or your desired add-in).

Pour batter into the prepared loaf pan. Bake for approximately 1 hour. Loosely cover bread with foil halfway through baking to prevent top from getting too brown. Bread is done when a toothpick inserted in center comes out clean with only a few small moist crumbs.

Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Makes 1 delicious loaf!

Cheers & Hugs,

Jodi

A Tale of Two Condiments

September 23, 2014September 23, 2014 / Jodi / 22 Comments

#Writing101, Day Seven: Give and Take:

Today’s assignment is to focus our post on the contrast between two things. The twist? Write the post in the form of a dialogue.

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As I contemplated today’s assignment, I considered the first things that came to mind: men and women, my two boys, old and new, young and old, black and white… Then I noticed this all-time favorite photo from years ago staring at me from the corner table, and I knew exactly what I was going to write. Enjoy this little diversion from the “usual” at life in between.

Halloween 1991 – Jake just turned 4, Nick 19 months

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Long ago on a tabletop far, far away,

A battle began that continues today.

Who will win the ultimate Victory Cup?

Will it be Mustard? Or will it be Ketchup?

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“I am surely the King,” boasted Ketchup. “Kids love me best.”

“They pour me on hot dogs and french fries with zest.”

“You know my friend, Mustard, I’m their favorite request.”

“How silly you are,” replied Mustard unimpressed.

“Nary a pretzel – hard or soft – could exist without me,” he pressed.

“A bratwurst or corn dog would be so suppressed,”

“without the complex spiciness I so richly possess.”

Which one wins your vote? Which one wins the test?

In the greatest of battles and longest running contest?

————————————————————

“If you were only allowed one,” I asked Marty. “Which would it be?”

“Mayonnaise – that is easy!”

————————————————————-

Men!

Cheers & Hugs,

Jodi

Dilly Beans & Spicy Pickled Peppers

September 21, 2014September 21, 2014 / Jodi / 13 Comments

I’m on a little bit of a canning kick…

Last weekend, I gathered all the banana peppers and jalapeno peppers I could harvest from my tiny little garden, sliced them up, and pickled them.

peppers

This weekend, I tried some Dilly Beans. (As I type, the jars are cooling and “popping.” Pure joy to anyone who has ever canned – right?)

If you are looking for something to do with all of those peppers or beans, here are a couple very easy recipes to try. How yummy they will taste in the middle of winter to remind us of summer!

Dilly Bean Recipe (compliments of “Oh Rob” & Joyce Brugnoli)

2 pounds of green beans
1/2 cup of canning or Kosher salt
2 1/2 cups of vinegar
2 1/2 cups of water
4 cloves of garlic divided
4 heads of dill divided

Trim the ends of green beans, Combine salt, vinegar, and water in a large sauce pan. Bring to a boil. Pack beans lengthwise into hot jars. Add one clove of garlic and one head of dill to each pint. Ladle hot liquid over the beans. Add lids, and process for 10 minutes in a hot water bath. Yields approximately 4 pints.

Banana Pepper Rings (as found on The Virtuous Wife’s Blog)

15-20 banana peppers
2 cups white vinegar
2 cups water
1/2 cup sugar
1/2 tsp ground turmeric
1 clove of garlic (per pint jar)
1 tsp canning/pickling or Kosher salt (per pint jar)
1 tsp vegetable oil (per pint jar)
3-4 pint jars and lids, sterilized and prepared for canning

Wash the peppers. Slice, remove seeds, discard stem ends. In each sterilized jar, add one garlic clove. Pack jars with pepper slices. In each jar of packed peppers, add 1 tsp canning/pickling salt and 1 tsp vegetable oil. In a sauce pan, combine the vinegar, water, sugar, and ground turmeric. Bring to a boil. Ladle hot pickling liquid into jars, leaving 1/2 inch head-space. Remove any air bubbles and add more liquid as needed. Apply lids and bands, screw down to fingertip tight. Process in hot water bath for 10 minutes. Cool and store.

It is recommended to let both “cure” for approximately 2 weeks before eating. I’ll have to let you know how they turn out!

Cheers & Hugs,
Jodi

You Know You’re Getting Old When…………………… and Peach Cookie Cobbler

September 13, 2014September 12, 2014 / Jodi / 7 Comments

You know you are getting old when…………

———————————————————————————————————————————–

So I dialed the number I know by heart. It’s our Friday evening ritual.

The pleasant voice on the other end of the line asks, “Is this Mrs. M?”

“Why Yes,” I say, with a bit of a startle and a big grin – wondering whether to be flattered or concerned….

“Delivery to Blankety Blank Blank Road?”

“Yes!” I’m either more excited or more concerned….

And I go about ordering our usual Friday night pizza/salad delivery from our favorite Mars Pizza.

Yep – that’s our Friday night ritual.

And yep – that means we are getting old.

When Friday night is your earliest go to bed night, earliest get in your jammies and sit in front of the television and eat dinner night – you are getting O L D!

But I LOVE IT!

And what is even better?

When the delivery boy tells you they are extremely embarrassed about the condition of your grilled chicken salad and a credit is going on your tab for next time. SCORE!

And I thought the salad was just fine.

So anyway – since dinner is so much effort on Friday night, the least I can do is make a sweet treat for the Hubster. (Is Marty lucky or what?!?) 🙂

———————————————————————————————————————————

My guys love peaches, but not when they get very ripe. I had a few “more ripe than they like” peaches that I thought I could do something with, and then I had this tube of refrigerator sugar cookie dough from who knows when in the fridge, so put that together…..

and I come up with Peach Cookie Cobbler!

So, since this was just a wing it recipe (I should have measured thinking I would blog the recipe!) – we’ll give a shot at remembering the ingredients.

But I do want to tell you, friends – Don’t be afraid to wing it! Just like cooking, baking does not have to be an exact science. Experiment. Improvise. Use what you have and what tastes good or “right” to you!

So I gathered the peaches.

After peeling and slicing them (and munching on one!) – I squeezed some fresh lemon juice over them, added some sugar and cinnamon and a bit of flour to thicken. (My guesstimate is about 1/2 cup sugar, 1 Tbsp cinnamon, and 1/4 cup flour to the 6 peaches)

I put this mixture in an 8 inch round baking stone.

Then I just pulled pieces of the cookie dough off and crumbled all over the top of the peaches.

I sprinkled a little more cinnamon sugar on top and baked at 350 for 30 minutes.

And Voila! A quick and easy peach cookie cobbler.

This would work wonderfully with apples too!

Enjoy!

Cheers & Hugs,

Jodi

The Best Sandwich I Ever Made!

September 6, 2014September 5, 2014 / Jodi / 8 Comments

…or maybe I was just really hungry….

… but O. M. G. – I made the BEST tomato sandwich for lunch yesterday!

This was after staring at the overflowing bowl of tomatoes I picked the day before that is sitting on the counter with the abundance that is finally coming out of my tiny, little neglected 😦 garden.

(I AM going to do better next year – – – she says every year!)

Oh why do they have to come all at once!?! Wouldn’t it be nice to have about five or six a week ripen throughout the whole year? But NOOOOO – – – we get 30 at once for a couple weeks – then NOTHING!

And homegrown ones are so much sweeter than what we can get around here in Western PA the rest of the year at our local grocery stores.

So I plopped a couple slices of honey whole wheat bread in the toaster, smeared some mayo on them, then sliced (now this is a WHOLE new experience for me!!) some

SMOKED BUFFALO MOZARELLA cheese

I bought last weekend at Penn Mac in the Strip District.

Oh people – let me tell you…. actually – I can’t describe how YUMMY it is!!!

My favorite before this was smoked gouda, but WOWZERS, did this make for a good tomato sammie!! (and I’m thinkin’ I must have a thing for smoked cheese…)

On top of the sliced cheese, I layered some fresh basil as if it were lettuce (oh how I love the anisey, licorice-like taste and smell of fresh basil!), then finally the tomatoes, a pinch of salt, and smooshed it down.

And seriously – I’m sorry I did not get a very good photo, but I did not have the patience to check it before diving into it, and then it was too late for any retakes. 😐

So I hope I described it well enough to get you to try. A simple, but oh so delish sandwich for a hot summer lunch or dinner or snack! Heck – – – I’d even eat this for breakfast!

Enjoy!

Cheers & Hugs,

Jodi

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the creative life in between

cherishing the moments and exploring my passion for creativity… through art, photography, food, and writing

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Food Photography – for National Homemade Cookie Day