I know they are very similar, but which photo do you guys like more? I cannot make up my mind! (Seriously, leave a comment below. I want to add one of them to my portfolio, and cannot decide which one I like more!)
I LOVE working with natural light, especially when it comes to food photography. L-O-V-E. Working with it comes naturally to me, and I love the challenge of adjusting to the weather outside. (Or maybe it has something to do with being cooped up in a dark control room 40 hours a week… This gal needs her vitamin D!)
But the days are getting short (*SOB*) and I want more photographic flexibility. I’ve played around with studio lights before, used speedlights for portrait photography, but wanted to learn more about lighting glass, reflective objects, and anything involving more studio based commercial photography. So I signed up for a 10-week workshop at New England School of Photography.
The classes in which we photographed reflective objects and food couldn’t have come at a better time because I felt overwhelmed by the amount of apples in my kitchen. (I’m totally experimenting with light and backgrounds in these classes, so the styling between the images above and below are intentional – I’m not going for storytelling! )
Apples are easy to transport to class, as are cookies. And I wanted to try using some cinnamon goat milk caramel from Fat Toad Farm in a cake or cookie recipe, so this became a great opportunity to experiment in making another gluten-free cookie. They came out pretty well! The cookies kind of have the texture of a very light and airy cake.
- ½ cup quinoa flour
- ¼ cup millet flour
- ¼ cup brown rice flour
- ½ cup quinoa flakes
- ½ teaspoon baking soda
- 8 tablespoons unsalted butter, softened
- ⅔ packed cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon Fat Toad Farm cinnamon goat milk caramel
- 1 large cortland apple
- Preheat oven to 375 degrees. Line baking sheets with parchment paper.
- Combine the flours, quinoa flakes, baking soda, and set aside.
- In a separate bowl, beat the butter and sugar together until light and pale in color.
- Stir in the egg, then add the vanilla and flour mixture.
- Mix until incorporated.
- Fold in the caramel and apples.
- Drop heaping tablespoons of batter onto the baking sheets. They will spread while baking, so leave plenty of space between them. Place in the oven and bake for 15 minutes, or until the edges start to darken. Remove from the oven and cool on a cooling rack. Store in an airtight container.