Eric (as well as friends and family) sometimes like to tease me about my blogging. I often hear “is this recipe going on your blog?” or “we have to wait for Heather to take her blog pictures before we can eat.” And then it is quite comical to see everyone fight over the plate of food that gets all ‘dressed’ up for the photo shoot.
But mostly I am teased about my “studio”. You see where I used to live the only place with best natural light for my food pictures was my bedroom (a little blogging secret for you). So in a corner of my room near the window, I had a table set up to take all my pics and all my props (scrapbook papers, tablecloths, placemats, etc.) were stored underneath this table. It was the perfect food photography studio!
My new place also doesn’t have good lighting either. There are shade trees everywhere, which is perfect for keeping the house cool but bad for taking pics of food. So I am still trying to figure out the best spots for food pictures.
And don’t even get me started if I make something that I want to blog about away from home. That is always a challenge trying to take food photos in an unfamiliar location scrambling around looking for props and good lighting.
The picture of this Chocolate Bar S’mores Pie is a perfect example of that. I recently went to visit my family and I made this pie to celebrate my brother’s birthday (he is a HUGE pie lover). I knew I wanted this pie as part of my S’mores week but was faced with the photography dilemma.
So don’t let the lack of photo quality below, discourage you from making this recipe. This pie is extremely rich and gooey. If you are a s’mores lover or even just a chocoholic (you could omit the marshmallows) this is the pie for you!
Chocolate Bar S’mores Pie
Prep Time: 5 minutes Cook Time: 10 minutes Serves 6-8
5 milk chocolate candy bars
¼ cup milk
1 teaspoon vanilla
15 large marshmallows, cut into quarters
1 (9 ounce) container frozen whipped topping, thawed
1 premade graham cracker pie crust
20 large marshmallows, cut in half, for topping
Heat milk, chocolate bars, vanilla, and 15 marshmallows (cut into quarters), over low heat until melted and well blended. Cool slightly.
Slowly fold in frozen whipped topping and blend well. Pour into prepared graham cracker crust.
Top pie with remaining 20 halved marshmallows. Place pie under broiler for 1 or 2 minutes until marshmallows start to brown.
Allow pie to cool before serving.
adapted from a recipe my Mom always made
I am linking this recipe to Tidy Mom’s Hoilday Pie round up (here is the info): “Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and Harvard Common Press”