I'm still taking in everything that happened this weekend, but to start off with the basics, I spent seven incredible hours with Joy the Baker and Tracy Shutterbean at Teahouse Studio. Michael was there as well!
This blog has been such an odd mix of so many different weird elements, and I have definitely been lacking on the photography and styling front. So many of the tips and tricks Joy and Tracy taught were so simple, but made such a difference in the finished product and look of the photo.
Michael also gave us so many tips about the actual camera and I am hoping to get a new lens sometime soon!
For some info first:
Joy styled a cutting board of granola ingredients and how she would place and photograph the different components of the recipe. Then, Tracy showed us how she would set up the same ingredients for the same granola recipe. They gave us each a jar of granola that they had already made in our goody bags.
Then, Tracy made pumpkin milkshakes with and without bourbon.
Lots of picture taking occurred to say the least! Here are the photos that I took along with the recipes:
makes about 12 cups
adapted from Sugar and Salt
1-1 1/2 cups unsweetened shredded coconut
1 cup coarsely chopped pecans
8 cups old-fashioned rolled oats
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/3 cup olive oil
1/2 cup pure maple syrup
1/3 cup honey
2 teaspoons pure vanilla extract
1 heaping cup coarsely chopped dried apricots
1/2 cup gogi berries
Preheat oven to 325F. Line two baking sheets with parchment paper. Set aside.
Toss together the coconut, pecans, rolled oats, cinnamon and salt in a large bowl.
Stir together the oil, maple syrup, and honey in a medium saucepan over low heat. Stir until these ingredients are melted together. Remove the pan from heat and stir in the vanilla extract.
Add the wet ingredients all at once to the oat mixture. Toss to coat all of the dry ingredients in the maple syrup mixture. Divide the mixture between the two prepared baking pans. Spread until the mixture into an even layer on both sheets.
Bake granola 45-60 minutes, tossing once or twice during baking. Once evenly browned and toasted, remove from oven and allow to cool completely. Add the dried fruit and store the granola in an airtight container at room temperature.
Granola will last for several weeks.
adapted from Sunset Magazine
4 1/2 cartons (14 oz. each) vanilla ice cream, softened
2 cups canned pumpkin
1 cup milk
1/2 cup bourbon
1/2 cup packed light brown sugar
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
sweetened whipped cream
Whirl a third of the ice cream, pumpkin, milk, and bourbon in a blender until smooth. Add the sugar and spices to the last batch. Pour into a large bowl and stir to combine.
Ladle this mixture into 8 glasses and top each with a dollop of the whipped cream. Serve with straws!
Again, I cannot express how much I enjoyed spending time with everyone this past Saturday and how happy I am to have learned everything I did and meet these two amazing women.
THANKS JOY AND TRACY!!