You guys, I can’t tell you enough how much fun I had at the #foodtographyworkshop! Ann Arbor was the perfect little town to host this food blogger get-together and Sarah Fennel (Broma Bakery) is packed full of knowledge and insight. She was certainly the “hostess with the mostest” as she and her assistants provided a wonderful weekend for us, and I’ll tell you what, we never went hungry!
Sarah is the face behind Broma Bakery and if you have ever gotten to lay eyes on her food photography then you will understand why I was so excited to make this trip! Not only is her photography (and knowledge about photography) inspiring, but also her keen eye for food styling and baking AMAZING cakes. She was fun and light-hearted and made everyone feel at home. In fact, I think everyone felt at home amongst one another because you were never alone being the “weird person” standing on their chair at a restaurant to get the perfect picture of the plates below you. Pictures were snapped, boomerangs were done until perfected, and food was typically eaten cold by the time you were done photographing it but it didn’t matter because you had a happy tummy and wonderful company around you.
I’m not going to spill all the beans of everything we learned, but I am so excited to put everything into action! And OH MY GOODNESS she taught me how to properly use my Canon 6D! Me and Betty (the 6D) weren’t getting along too well so I kept defaulting back to my Nikon that I was more comfortable with. I still love my Nikon, but Betty and I are pretty tight now… you could say that its gotten pretty serious between us.
Here are a few of my favorite snaps from the weekend that I hope you all enjoy! If you ever get the opportunity to gather with fellow food bloggers and photographers jump right on it – you won’t be disappointed!
PS – see if you can tell the difference in the photos from when I switched from the Nikon 5300 to the Canon 6D ūüôā
Oooo you guys let me just tell you how excited I am about these pita pizza pockets! Say that five times fast: Grilled Pita Pizza Pockets! Its a tongue twister, but a tummy pleaser! Summer and grilling season are in full swing and no one wants to have to turn on their oven. Still want your favorite slice of pizza? Pack the goodies into one of these pita pizza pockets, toss it on the grill and you are set to go! Talk about a fun and effortless dinner for a weeknight meal, summer bash, family bbq or your next campfire. Thats right, these little babies can be quickly tossed over your next campfire. Not only are they delicious but they are healthy (depending on your fillings ūüėČ and portable. The hubs was mowing the lawn when his pita pizza pocket came off the grill and he grabbed it and went on his way to finish up the lawn. Talk about a major win.
Pack up the ingredients for your next camping trip or have them on hand for when you need a delicious dinner in snap. Let everyone help and build their own pocket! I love the taste and health benefits of using whole wheat pita bread and you should be able to find it in the bread aisle of your grocery store. You can make these meat-packed, meatless, vegetarian, vegan or whichever way your heart desires. Have some leftovers to get rid of? PERFECT. Create a leftover grilled pocket!
This is going to be a little different as I am not going to post specific recipes for each kind. Use these as guidelines to create the pita pizza pocket that will make your heart happy! ¬†HAVE FUN. Cook without boundaries.
Here’s how to make them:
Preheat your grill to medium-high heat.
Working with one pita round at a time, lay it out on a 10×10 inch piece of foil (or enough foil to wrap it up once filled). If you are putting these over a campfire, I would recommend using heavy duty foil. Using the side of your hand, gently but firmly crease the middle of the pita to create a natural fold so that it won’t break in half when you fold your pita pocket.
Place your fillings on one half of the pita round. Fold the top half over the filling ingredients, making sure to keep the ingredients tucked inside so they do not spill out. Tightly fold and wrap in the foil to create a pocket.
Grill the pita pocket about 4-5 minutes on each side depending on strength of your grill.
John and I are binge watching Friends on Netflix because we have never seen it before (yes, yes everyone gasp) and we are averaging 5 episodes a night with no shame. I would totally be Monica (germ freak and cook, duh) and John is a mix between Ross and Chandler so it averages out in the end. A little game of hide-and-seek on a Friday night in between episodes keeps things spiced up. Don’t worry, its the old-fashioned, innocent, genuine type of hide-and-seek, but when I told my Grandma about it and everyone was having a good laugh that we were actually playing hide-and-seek in the first place and they were informed that clothes were still on she says: “Well, wheres the fun in that?!” Oh Grandma… haha!
Just so everyone knows, I was the official winner of our hide-and-seek game.
Anyone who knows me knows that I freak out when fresh peach season rolls around. We get them by the lugs when the Colorado peach season is at its peak (we’re almost there!!) and my heart couldn’t be happier. So, here I am writing about a grilled peach recipe that I whipped up and daydreaming about what I can do with the other fresh peaches I have sitting on my counter in front of me. I’m a peach freak and proud. I love summer, grilling and being outside and couldn’t wait to get some peaches on our new grill! This recipe is such a fun and simple dessert that can be whipped up in a flash and feed a crowd (or just yourself). ¬†If you don’t get the perfect grill marks on the peaches, don’t worry about it! They still develop a warm, juicy flavor that pairs perfectly with a dollop of ice cream and the mulled blueberries. Let the blueberries simmer away on the stovetop while you grill up the peaches and you have a worry-free dessert ready in no time!
Now, what are we going to do with ourselves when we finish Friends and peaches go out of season?
Grilled Peaches with Mulled Blueberries
4 peaches, halved and pitted
6 oz blueberries
1 tablespoon peach Schnapps
2 tablespoons white wine (try to go for the sweeter kinds, any will do)
1 tablespoon sugar
1/4 teaspoon cinnamon
Vanilla ice cream
Preheat your grill to medium heat.
In a small saucepan, combine the blueberries, Schnapps, wine, sugar and cinnamon. Bring the mixture to a boil over medium-high heat and let boil for a few minutes. Reduce the heat to low to let the mixture simmer. The longer it simmers the more syrup-like it will get.
Brush the peach halves generously with the canola oil to prevent them from sticking to the grill grates. Grill the peach halves for about 5-10 minutes depending on the strength of your grill and flame. You want them to be warmed through and to try to get the grill marks on them. They will also start to caramelize.
Serve the peach halves with a scoop of vanilla ice cream and a spoonful of the mulled blueberries.
In elementary school, I was always the kid who had a pocket full of quarters that I stole out of my dad’s coin jar. You wanna know why? Because the kid with the quarters was always the one who could buy the little cups of cookie dough at the end of the food line! They were $0.25 a scoop and you better believe that I always had at least $0.75 in my pocket. You could choose between sugar cookie with sprinkles, chocolate chip or peanut butter. My scoops of choice were always sugar cookie and chocolate chip cookie dough. The lunch ladies loved me.
Needless to say, I needed these little cookie dough balls back in my life! They are like scrumptious, cakey gumdrops of happiness. You know whats even more great? They are pretty darn easy to make! I mean, just think of all the cookie dough truffles you could be eating right now! Low maintenance and ingredients that you most likely have on hand. No excuses to not make them! Even if you’re on a diet, you gotta have at least one! I had to try to not eat all the dough while I was making them!
My mom said they tasted like Christmas cookies so they are officially “mom-approved!” My husband thought I was a little crazy, but he obviously didn’t grow up with a few quarters in his pocket to buy himself some dough.
This is such a kid-friendly little treat that you can have your littles help you roll them up and decorate them however they please. You’ll only just have to find something to do while you wait for the dough to set in the fridge for 20 or so minutes. Its basically like a lifetime, but they are worth they wait. We’re calling them truffles to make them ultra fancy and special.
Sugar Cookie Dough Truffles
1 stick butter (8 tablespoons), softened
3/4 cup sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup flour
2 tablespoons milk
Sprinkles (I used sanding sugar sprinkles)
Preheat your oven to 400 degrees. Spread the flour out evenly on a baking sheet and toast the flour for a couple minutes. Remove from the oven and set aside to cool.
In the bowl of an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in the almond extract, vanilla extract and salt and blend until smooth. Mix in the flour and the mixture will become crumbly. Beat in the milk and beat until the dough is smooth, about a couple minutes.
Refrigerate the dough for 25 minutes. Using rounded teaspoonfuls, roll the dough into balls and roll in sprinkles as desired. Refrigerate the dough prior to serving and let sit at room temperature at least 5-10 minutes before eating if the dough has been in the refrigerator for more than an hour.