This is my very first shoot with my brand spanking new 5D Mark II and a my 100mm Macro L. I’m so in love!!!
Adapted from this recipe.
Crust:
1 package of graham crackers
5 tablespoons unsalted butter, melted
1/4 cup sugar
Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 oz fine-quality bittersweet chocolate (not unsweetened), melted
2 oz unsweetened chocolate, melted
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
Topping:
4 egg whites
Dash of salt
7 oz. jar marshmallow creme
Directions:
For Crust:
Put oven rack in middle position and preheat oven to 350°F.
Stir together crumbs, butter, and sugar and press on bottom and up side of a spring form pan. Bake until crisp, about 15 minutes, and cool on a rack.
For Filling:
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
For Topping:
Beat egg whites with salt until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Spread meringue on the pie, make peaks with the spatchula or the back of a spoon. Broil to darken, or use a kitchen torch.
By Emily Henson. I love the little Moroccan poufs that sit next to the table, and the hand made sofa cover is so graphic and beautiful, but really different.
Fresh stawberries and raspberries from the farmers market were so cheap!! That is why I made this crisp. Here is the recipe:
5 cups of strawberries cut into quarters
1 cup of raspberries
1/2 cup of flour
1/2 cup old fashioned rolled oats
1/4 teaspoon of baking powder
6 tablespoons of unsalted butter
3 tablespoons of brown sugar
3/4 cups of sugar
2 teaspoons of cornstarch
pinch of salt
1. Preheat oven to 375 degrees. Mix together flour, oats, and baking powder, pinch of salt, then set it aside. Mix room temperature butter, brown sugar, and 1/4 cup sugar in a bowl and mix with an electric mixer until fully combined. Then add the oats and flour mix. Mix with your fingers until its well combined.
2. Mix together the strawberries, raspberries, and 1/2 cup sugar, and cornstarch into a bowl. Then transfer into a square 8 inch baking dish. Sprinkle the oat mixture over the fruit, and bake until the top turns golden brown, about an hour. Let cool then eat!!!!
There is nothing I love more that looking inside peoples houses. Its so cool to see how they organize stuff, the colors that they surround themselves with and the kinda stuff they display. Here are some interiors from prop stylist Emily Henderson that I shot for a project of hers. I love her style.
I shot some Interiors in this amazing house in Pasadena that was once a water tower.
Image via Pasadena Real Estate.
I was working with super talented Emily Henson who is an interior designer and prop stylist. The house is four levels with the bottom being the family room, then the kitchen, then a master bedroom, then the kids room. Emily made a really cool sitting area for the kids using these freaking cute Anthropologie pillows. The cute tapersty is made of vintage childrens hankies. I wish I had this kind of space growing up.
The kids also have a really cute arts and crafts area, filled with family pictures and bright colors.
My favorite part of the room is this claw footed bathtub they painted blue. I love it!
Thanks Emily!
I have fallen so behind in blogging. I have some recipes and new cool interior shots to share soon!! Here are some random shot from my iphone.
