I don’t have a very fancy camera (one day I will!!!) just a basic point and shoot digital camera. One of my New Year’s goals was to work on my blog and photography. Using the equipment and resources I have and doing a little bit of research I have been playing with my camera and a new photo editing software all afternoon. Playing with different back drops for several different recipes, cropping, editing, enhancing, learning, and having fun along the way.
The one bit of advice that I read everywhere I went regarding food photography was that natural light and no flash was best. Well I actually read that quite a bit ago but using natural light for my photos is a struggle since I work a full time job and do most of my baking and cooking at night. And I also feel like a lot of my pictures don’t turn out as good as they could be because I am rushing to take the picture because I am starving, have dinner guests that are starving, or just plan tired after it all. Well after today’s photo session, in which I took my time and used natural light I firmly believe patience and sun light are key. So even if I can’t take every photo with sunlight I can work on my photography patience, styling, backgrounds and editing skills.
Another New Year’s goal was to eat healthier and that is why I choose Best of Weight Watchers Magazines, Vol. 1 Cookbook for the cookbook of the month for January. And since the month is coming to an end I am posting one last recipe from this book.
I am not a big coffee drinker but sometimes I crave the frozen frappes or iced mochas covered with whipped cream and caramel and chocolate so it doesn’t taste like coffee any more. This is a healthier version of a frappe but still yummy.
***Notes: The original recipe called for hazelnut flavoring but I used chocolate syrup instead. Also I added the whip cream because whip cream makes everything better!
I don’t really like the background for this pic but the original background I was using was not working so this was a last minute photo because my drink started to melt. I guess you live and you learn.
Chocolate coffee shake
1/2 cup low-fat milk
1 cup sugar-free vanilla nonfat frozen yogurt
1/4 cup coffee, brewed, chilled
3 ice cubes
1/2 teaspoon sugar
1/4 teaspoon cinnamon
1 tablespoon chocolate syrup
Whip cream, Redi-Whip
Combine all ingredients, except whip cream, in a blender; and blend until smooth. Pour into a chilled tall glass. Topped with whipped cream and additional chocolate syrup.
adapted from the Best of Weight Watchers Magazines, Vol. 1 Cookbook