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RECIPE: Heart-Shaped Breadsticks

RECIPE: Heart-Shaped Breadsticks


1 can (11 oz) Pillsbury® refrigerated breadsticks
1 egg, slightly beaten
1/4 cup finely crushed nacho-flavored tortilla chips


1. Heat oven to 375°F. Separate dough into 12 breadsticks; stretch each until 12 inches long. Twist and shape each breadstick into heart shape; place on ungreased large cookie sheet.

2. Brush breadsticks with beaten egg; sprinkle with crushed chips.

3. Bake 10 to 13 minutes or until golden brown. Serve warm.

Posted by on 2010-01-21 21:34:43

Tagged: , Heart Shaped Breadsticks , side dish , Pillsbury , recipe , hearts , heart , Valentine’s Day , Valentine , cute , love , family , dinner , nacho , flavored , bread , refrigerated dough , food , cooking , easy , simple , quick , fast , topping , pink napkin , white bowl

Walk this way

Walk this way

These floating shots take such a toll on my body that I’m posting another one, just to give me some sense of return. It wasn’t just painful for the floating, either. See the bright sun shooting straight into my eyeballs? A fast and easy recipe for migraine.

Posted by McNeney on 2011-09-15 01:31:49

Tagged: , i’ve been spending lots of time looking at other people’s pictures , and not much making my own , but that’s okay , i feel like i’m working up to something , and i’m not in any hurry , besides, it’s just now becoming my season , season of fog and dew dangled spider webs , season of early-falling darkness , and big moons , and clouds and wind and whipping waves , and best of all , time of naked trees , it’s not here yet , but it’s a-comin’



Story & recipe (in italian & Lithuanian.. but google translate always can help you!) is here:

Posted by Gelmina / TartAmour on 2014-03-11 21:00:44

Tagged: , burger , vegetarian , vegetariano , vegan , vegano , hamburger , food , food photography , food blog , food blogger , food styling , fresh , white , blog , blogger , bear , fast , healthy , veggies , vegetables , wheat , american , famous , photography , dinner , trend , trends

Complete Plate of Gingerbread

Complete Plate of Gingerbread

Gingerbread Recipe:
# 3 1/4 cups sifted all-purpose flour
# 3/4 teaspoon baking soda
# 3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
# 1/2 cup dark-brown sugar, packed
# 2 teaspoons ground ginger
# 2 teaspoons ground cinnamon
# 1/2 teaspoons ground cloves *optional – I usually up the cinnamon a bit and skip this
# scant 1/4 teaspoon ground nutmeg
# 1/4 teaspoon finely ground black pepper * I go less than this, personally
# 1/2 teaspoon salt
# 1 large egg
# 1/2 cup unsulfured molasses

1. In a large bowl, sift together flour, baking soda, and spices. Adding a little extra flour makes these cookies very soft. Set this bowl aside.

2 According to the official recipe, in electric mixer fitted with the paddle attachment, cream the butter – I do my mixing by hand, because I am a martyr. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed, or if you are mixing by hand, stir at slow speed – not that you would be able to stir this fast – this is a serious workout. (You may need to work it with your hands to incorporate the last bit of flour, if you are using a Kitchenaid, like a normal person.) Divide dough in thirds; shape the thirds into flat bricks and wrap each third in plastic. Chill for at least 1 hour-2 hours. Before rolling out, let sit at room temperature for a few minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

If you like a little flavour in your gingerbread, try rubbing your cutting board or rolling pins or hands with a very, very small bit of flavouring – chocolate liquers are nice, as are cointreau or straight orange flavouring. Blood orange would be nice, too, especially on the ones dipped in chocolate.

3 Heat oven to 350°. I have a large wooden board that I use to roll my cookies out on, which I cover with flour – a cutting board would work well too. Using a rolling pin, roll dough – not too thin – I usually do mine about half a centimetre or more. Use a cookie cutter to cut into desired shapes.

4 Transfer to baking sheets – I line mine with parchment paper and bake the cookies on that, to keep the bottoms from hardening and going dark. Bake about 6-8 minutes, until cookies are still soft. Remove from oven and let the cookies sit on the cookie sheet on top of the oven for a few minutes more to set. Move to a wire rack to cool completely.

How do you make cookies soft? Easy: cut them thick, underbake slightly, and let them finish baking on top of the stove while they set on the cookie sheet. if you like them crispier, bake 8-10 minutes, until the edges start to brown.

ICING – this is straight from Martha Stewart

Puzzle Cookie Royal Icing –
Makes 2 1/3 cups

1 one-pound box (about 4 cups) confectioners’ sugar
5 tablespoons meringue powder,**
1/2 cup water

1. with a hand mixer, combine confectioners’ sugar and meringue powder or egg whites. Mixing on low speed, add a scant 1/2 cup water drop by drop. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for further embellishing. Mix until icing holds a ribbon-like trail on the surface for five seconds when you raise the paddle.

** some people make icing with egg whites, but there are a lot of people (the pregnant, immuno-compromised, etc) who cannot eat raw eggs, so in the interest of not asking random acquaintances about the current contents of their uterus, I opt for meringue powder.

Chocolate Dipped.
Melt chocolate. Dip cookies. Eat. This one is pretty easy.

Posted by kthomas on 2007-12-27 20:49:53

Tagged: , xmas , baking , recipe , gingerbread

Karolina & Jacek – Delicious Recipes workflow thoughts

Karolina & Jacek - Delicious Recipes workflow thoughts

Karolina & Jacek – wedding session at Gdynia Orłowo

I must admit that I developed Delicious Recipes firstly for myself 😉

I just couldn’t stand so many hours it took me to create satisfying colors through Capture NX2, so I struggled to find other way for processing with my beloved colors. And finally I developed them in Lightroom 4 with Color Efex Pro 🙂

Now I have such an easy way to get my RAW files developed. Now it takes 4-7 hours of work from import to LR to export for a 380-450 wedding. ( Time depends on lighting conditions and retouch needed ). Before, in CaptureNX 2 it took me rather 20-35 hours and it was definitely worth it, as colors were brilliant, but so time-consuming!

I share all the details of my actual workflow for Lightroom 4/5 + Color Efex Pro 4 in Delicious Recipes. All the instructions and tips, combined with all the recipes and presets needed to get beautiful results fast:…

Posted by Krzysztof Ziętarski on 2013-10-01 12:27:48

Tagged: , lightroom workflow , wedding photography workflow , wedding photography color efex pro , wedding photography lightroom workflow , delicious recipes review , color efex pro recipes , Color Efex Pro 4 Recipes , Lightroom wedding presets , Lightroom 5 wedding , Lightroom 5 , Nikon 50/1.4G , Nikkor 50/1.4 AF-S , Nikon D3 , wedding backlight , wedding sunlight , wedding backlit portraits , backlit portraits , backlit , backlight

Tsoureki Easter Bread (Explore)

Tsoureki Easter Bread (Explore)

"Tsoureki (τσουρέκι) is a Greek brioche like sweet bread flavored with orange and a spice that is ground from the pits of wild cherries called Mahlab (or Mahlepi). The sweet loaf is commonly served for major holidays including Easter in Greece to break the Lenten fast." ~Tomitheos

Preparation Time: 3 hours
Cook Time: 1 hour
Yield: 4 braided loaves
8 cups all purpose flour
1/2 tsp. salt
1 1/2 cups milk, warmed
3 envelopes dry yeast
1 2/3 cup unsalted butter (or 3 sticks and approx. 3 tbsp.)
1 2/3 cup sugar
zest of one orange
zest of one lemon
1 tbsp. Mahlab (Mahlepi)
5 eggs (lightly beaten)
*** sprinkle whole sesame seeds on the top.

Copyright © 2012 – 2015 Tomitheos Food Photography – All Rights Reserved

Explore # 340 on April 13, 2012

Posted by Tomitheos on 2012-04-12 13:57:13

Tagged: , by Tomitheos , Flickr , Art , Today , Daily , Now , Optical , Avatar , Pic , Photograph , Portrait , Picture , Capture , Stock Photography , Image , 2012 , easter bread , baked goods , ‘sesame , seeds , tsoureki , veligdendko lebche , Tsoureki Greek τσουρέκι , çörek Turkish , panarët Arbërisht , choreg Armenian , չորեկ , çörək Azerbaijani , kozunak Bulgarian козунак , brioche loaf , food , sweet bread , cake , Mahlab , Mahlepi , recipe , dof , Cozonaci (Romanian) , λαμπρόψωμο , luz brillante , pan de epifanía , Colomba Pascal , καλή ανάσταση , Lambropsomo , Pan de pascua , Explore # 340 on April 13, 2012

“Rooh Afza”

Rooh Afza (Urdu: روح افزاء‎; Hindi: रूह अफ़ज़ा; Bengali: রূহ আফজা) is a non-alcoholic concentrated squash. It was formulated by Hakeem Hafiz Abdul Majeed in 1906 in Ghaziabad, India and is manufactured by the companies founded by him and his sons, Hamdard (Waqf) Laboratories, Pakistan and Hamdard (Wakf) Laboratories, India. Since 1948, the company has been manufacturing the product in Pakistan, as well as in India. Other companies formulate the same un-patented recipe in India, Pakistan and Bangladesh. The specific Unani recipe of Rooh Afza combines several ingredients popularly believed to be cooling agents, such as rose, which is used as a remedy for loo, and the hot summer winds of Northern India and Pakistan. It is sold commercially as a syrup to flavor sherbets, cold milk drinks, ices, and cold desserts, such as the popular falooda. Rooh Afza is typically and more popularly consumed by South Asian Muslims to end their fasts in the month of Ramadan, but has now seen popularity among the non Muslim populous.


Posted by anandamoy on 2016-06-15 01:04:16


Fine dining reflection

Fine dining reflection

We now have a new government, not the prettiest crowd of people but they’ll have to do for now so business and investor expects to have some sort of clear indicator of economic direction so they can all plan ahead.

I was just at a client’s restaurant during lunch discussing new renovation project (not the picture featured here), nothing fancy. There’s a new law that was formed in the previous government and ‘could’ be in effect in this government, that is baning all smoking in air conditioned area. For the Wine bar area, this law means they need to develop an out door area for their client to smoke, particularly cigar. They are skeptical and not sure about expanding the restaurant area because he said that fine dining business is said to be ‘a very fast economic indicator’, when there’s a lot of new projects and business, the restaurant is very active, and when there’s a slumber the business go down, and right now everything is not up or down.. sustaining. He’s waiting to see how things are turning out this year especially with this new government.

One thing I can speculate about this new government, a direct descendant from Taksin’s previous government before the military took over, knows about money and will probably dig out more government-loss-projects that puts money in the hand of the poor, as they don’t know how to manage it. That had worked well as a quick economic boost recipe before. More money is spent on the market, the economic "image" looks good, and people are happy. In the long run, government’s central reserved is drained out.. these stimulus plans are disaster in the making without long term consideration.

"Money, it has been observed, sticks to the rich but just slides off the poor, which makes them the lynchpin of stimulus. After decades of hearing the poor stereotyped as lazy, stupid, addicted and crime-prone, they have been discovered to have this singular virtue: they are veritable spending machines." – Barbara Ehrenreich, The Nation.

So we can probably expect economic stimulus packages to get more people to spend — and lure people to invest. The economic boost recipe quickly put food on the table like fast food restaurant.. but we all know that fine healthy food requires wholesome quality ingredient, and that takes time to developed.

more Food & Restaurant pictures

Posted by AraiGodai on 2008-01-24 12:56:59

Tagged: , restaurant , fine dining , thailand , economy , bangkok , mywinners

Food from Chicago

Food from Chicago

You can follow me on

Posted by Luna Nerea | Daysleeper on 2014-02-04 21:25:12

Tagged: , chicagojan14 , food from chicago , comida , chicago , hot dog , hot , dog , salchicha , tomato , tomate , peinillo , onion , city , ciudad , fast , food , vienna , eat , food porn , around the world , internacional , enjoy , taste , classic , style , street , calle , puesto , delicious , colours , colores , colors , amazing , comer , show , look , good , canon , eos , 400d , illinois , american , america , recipe , best hot dog ever , best , ever , luna , carmona , travel , explore , que comer en chicago , what eat on chicago , travelling , viajar , descubrir , discover