This is a picture of the Perry Monument at sunset. I was amazed by the beautiful colors in the water and I didn't know if I could capture its essence in a photograph but I gave it a shot anyway. And since I'm the queen of #nofilter - my only hope was to catch the sunset at just the right moment.
I feel the same way when I photograph food for my blog. I don't feel like my pictures always represent my food in the best light. #punintended 😅 Sometimes, I just can't seem to get the lighting or the composition or the background the way that I want it. Even though a picture doesn't change how the food tastes, it definitely affects peoples perception of it so I want to represent it well.
I may never be an expert photo editor - but I hope that I can at least peak your interest in my food through my photographs. Maybe one day, I'll take a class or two and learn how to edit my pictures to make them more professional looking. For now - just bear with me and know that the food that I make is almost always "better than it looks." 😅
Chocolate Chip Butterscotch Biscotti is something that's been in my blog cue for quite a while but I was waiting for the perfect opportunity to make it. My summer trip to Northeast Ohio to visit my biscotti loving parents was the excuse that I needed to finally make it.
If you are a biscotti fan - you need to try these dairy-free biscotti loaded with butterscotch and chocolate chips. They're perfect to dip in your morning coffee or to snack on after dinner. Either way - I think you're going to like these.
Chocolate Chip Butterscotch Biscotti
2 2/3 cup flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
pinch kosher salt
3 large eggs
1/2 teaspoon pure vanilla extract
3/4 cup mini chocolate chips
3/4 cup butterscotch chips
Slice on the bias, then place slices back in the oven at 300 degrees for 5 minutes per side.
Butterscotch chips are my weakness. I cannot seem to open a bag without sampling a few. They're delicious in everything - especially these crunchy biscotti.
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