Apple Cinnamon Caramel Cookies (and a studio photography class!)

Photos of apples

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.

AppleCookies-066

Apple Cinnamon Caramel Cookies
Author: 
Recipe type: Gluten-Free Cookies
Cuisine: Dessert
Serves: 16-18 cookies
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.
  2. Combine the flours, quinoa flakes, baking soda, and set aside.
  3. In a separate bowl, beat the butter and sugar together until light and pale in color.
  4. Stir in the egg, then add the vanilla and flour mixture.
  5. Mix until incorporated.
  6. Fold in the caramel and apples.
  7. 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.

6 Comments

  1. Kel October 17, 2013 at 12:38 pm #

    I like the flat black background myself :) It looks a little more modern, and I think shows off the lovely red and green tones of the apples a little more. The picture on the left, wit the highlight – looks a little more like a classical painting with the appropriate composition.

    MMMMM cookies…

    -Kel

    • Alicia Carlson October 18, 2013 at 1:55 am #

      I was actually thinking it would be fun to print these on canvas!

  2. Ginger October 17, 2013 at 2:32 pm #

    They are both great, but for a choice, I like the first one. Normally i would think the apples would pop more against a dark background, but they seem instead to fall off in the shadows. Choice one highlights the apples and provides some more texture.
    Hope you are well and happy. I enjoy following your life on FB.
    Love,
    Ginger

  3. Kevin C. October 17, 2013 at 5:44 pm #

    Lighting on the apples are better in #2 but I’m a sucker for those lit backgrounds. Overall #1 is my favorite. They are both spectacular.

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*
Rate this recipe:  


one × = 7