Tag Archives: Collaboration

A Cookie For The Kind of Man I’d Be (Snap ‘Staches)

February 2012

If I were male, it’s pretty safe to say, I’d have obnoxious facial hair, channel the Prohibition era in my fashion choices and fantasize about having a dimly lit den, where my male counterparts would gather, perhaps even smoke some cigars (though I generally find this habit disgusting), drink brandy and discuss the world.  If I were male, I’d channel the quintessential high society, manly man (minus the misogyny) of yesteryear.  In a distilled manner of speaking, I’d be one of those Brooklyn hipster types.  If I were that man, these would be my cookies, and this would be my coffee!

Presenting another collaboration between yours truly on the baking/styling front and the ever talented man behind the camera, Adam Milliron, who has now entered the twittersphere!  Three tweets for Adam!  Tweet tweet hoorah!

Strong Black Coffee + Snap Whipped Cream

Strong black cuppa joe, prepared as you see fit (I generally press my beans in the French style)

1 cup organic heavy cream, chilled
1-2 Tablespoons pure maple syrup, to taste
2-3 Tablespoons AITA Snap, to taste
1 Tablespoon pure vanilla extract

Combine all of the ingredients in a medium sized, chilled bowl.  Use an electric mixer to beat until peaks form.

Add in heaping dollops to a cup of joe.  Political debates to ensue.

Snappy Gingerbread Mustaches
(Makes about 3 dozen cookies)

Ingredients

1 1/2 cups whole-wheat pastry flour
1 1/2 cups chestnut flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cardamum
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly milled organic smoked black pepper
1 1/2 sticks (12 Tablespoons) unsalted butter, at room temperature
1/2 cup packed light brown sugar
2/3 cup unsulphured molasses
1 large egg (local/free-range)
2 Tablespoons AITA Snap

Directions

Combine the flours, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper in a medium bowl. Set aside.

In a large bowl, use an electric mixer to beat the butter and brown sugar until the mixture is light in texture and color, about 2 minutes.

Beat in the molasses, egg and Snap.

Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough.

Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)

Position a rack in middle of the oven and preheat to 350 degrees F.

To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated.

Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.)

Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick.

For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to a baking stone lined with parchment, placing the cookies 1 inch apart.

Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.

Bake until the edges of the cookies are set and crisp, 10 to 12 minutes.

Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely.

The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.

The Method To Our Madness & Make Believe

Want to see how obsessive Adam and I are about arriving at the perfect shot?  Here’s a glimpse into our madness.  It may seem petty to some, but finding that perfect spot for a sugar cube really makes our day!  Hopefully, it makes your day in some way as well!

Fin.

It’s Still Winter. Might As Well Be Cozy.

Another Adventure with Root!
February 2012

More and more, I prefer a cozy winter weekend.

The more nestled I am under a blanket with a certain someone special… the better the weekend.  The more the fire flickers and sends warmth my way… the better the weekend. The more time spent working our way through Twin Peaks with a projector… the better the weekend.

As the weather oscillates oddly between seasons over the course of days, one has to make the most of the cold snowy times that can otherwise be so demotivating.  It’s best to dwell on how those snowy days justify cozy weekends.  Furthermore, those snowy times lengthen the egg nog season!  I am quite an egg nog novice, since that combination of words repulsed me when most kids were forming their first nog mustaches.  Little did little me know, egg nog is the delicious equivalent of a melted milkshake!  Why didn’t the adults tell me?!?

While I long for sunshine, bare shoulders and warmth like the next vitamin D craving lass, I embrace these remaining wintry days with a glass of egg nog and something sweet.  To make the cold beverage something worthy of a cozy weekend, you need a “heat” source- enter the magical pipette and one’s volitional release of the “warmth” of one’s choice!  In my case, I turned to one of my favorites… Art in the Age Root Liquor.

Since my photographing phenom friend Adam Milliron is a seasoned egg nog aficionado, this venture into drinks and dessert pairing was the perfect opportunity for another collaboration!

Root Nog

Ingredients

4 egg yolks (local/free-range)
1/3 cup organic brown sugar, plus 1 Tablespoon
1 pint organic whole milk
1 cup organic heavy cream
1 teaspoon freshly grated nutmeg
4 egg whites (local/free-range)
Cinnamon, cocoa, nutmeg garnish
+ Pipettes of Root

Directions

In the bowl of a stand mixer, beat the egg yolks until they lighten in color.

Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.

Add the milk, cream and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks.

With the mixer still running gradually add the 1 Tablespoon of brown sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Keep chiled.

Serve with a dusting of spices and a pipette’s worth (or two…or three) of Root.

There are multiple benefits to pipetting the alcohol into the egg nog.  You can add one full splash of Root (or two or three…no one’s counting), refill the pipette one last time and then submerge it into the beverage.  Should you be so inclined, you can slowly release the alcohol as you drink, creating a higher concentration toward the last sips.  More importantly, it’s just plain old fun using “science” for non science purposes, especially if, like moi, you are surrounded by scientists and engineers during the day job hours.

And of course, Root Nog is better with a Chocolate Root Cake!

Chocolate Root Cake + Orange Root Infusion + Chocolate Root Buttercream

Root Infusion

Ingredients 

1/2 cup turbinado sugar
1/2 cup water
1 cup Root
Organic orange peel

Directions

Combine all the ingredients in a saucepan over medium-high heat.  Bring to a boil.  Reduce to medium heat, stirring occasionally, until the liquid begins to thicken slightly.  Set aside.

Chocolate Root Cake

Ingredients

2 cups cream soda (Virgil’s)
1 cup dark, unsweetened cocoa powder
1/2 cup organic unsalted butter, cut into 1/2 inch cubes
1 cup turbinado sugar
1/2 cup unsulphured molasses
2 cups whole-wheat pastry flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs (local/free-range)

Directions

Preheat even to 325 degrees F.

Spray the inside of a 10-inch round pan with nonstick cooking spray, or butter generously and dust with flour, knocking out the excess.

In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until butter is melted.  Add sugar and molasses and whisk until dissolved.  Remove from heat and let cool.

In a large bowl, whisk together the flour, baking soda and salt.

In a small bowl whisk the eggs until just beaten.

Whisk the eggs into the cocoa mixture until combined.

Gently fold the flour mixture into the cocoa mixture.  The batter will be slightly lumpy, but don’t over beat the batter or the cake will be tough.

Pour the batter into prepared pan and cook for 35-45 minutes, rotating the pan halfway through baking until a sharp knife inserted in the center comes out clean.

Use a fork or a skewer to poke several holes in the surface of the cake.  Remove the orange peel, and pour the Root reduction sauce over the cake, spreading it over the entire surface.

Transfer to a wire rack to cool completely then loosen edges with a butter knife and turn out onto a cake plate.

Chocolate Root Beer Frosting

Ingredients

3 ounces 86% cacao (Ghirardelli), melted
1 stick unsalted butter, softened
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup Root
4 ounces Nefuchatel cheese
3 Tablespoons pure maple syrup
¼ cup Root Nog

Directions

In the bowl of a stand mixer, or using an electric hand mixer, beat softened butter and cocoa powder.

Once combined add the melted chocolate, salt, Neufchatel, Root, maple syrup and Root Nog.

Beat together until smooth.

Spread on top of cooled cake.

Garnish

Organic orange slices dipped in melted dark, dark, dark chocolate with a splash or two of Root!  Once dipped in rich chocolate-y goodness, set on a piece of wax paper to harden.

Best enjoyed while cuddling with someone special, under blankets, by the warmth of a fire, awaiting the impending plot twist!

Baking, Mixing and Styling by With The Grains.  Photography by Adam Milliron.  Edits conceived from our collaborative vision!

C is for Cookie and Collaboration, Part Deux

Holidays 2011

In C is for Cookie and Collaboration, Part One, I shared my recipe and the cookie cause for collaborating with my talented photographer friend, Adam Milliron.  I offered a glimpse of our combined effort, but this, Part Deux, is all about the eye candy [cookie]!

C is for Cookie and Collaboration, Part One

Holidays 2011

There is something so classic about red and white when winter chills are in the air, and when those classic colors come in a nutty cookie, even better!  When that cookie is cause for collaboration…better still!

The Cookie….

(click the recipe to enlarge)

The Collaboration!

Once upon a time, I posed in front of the camera- Adam’s camera!  There was a designer, a hairstylist, a make up artist- the whole works!  A few years passed, and Adam and I reconnected at the local source for world class coffee (where else?!?).  I was working on a blog post (what else?!?), and I sought Adam’s opinion as a photographer whose work I respected (which is saying A LOT coming from this little critic).  He was impressed and excited by my food styling, and shortly thereafter, a collaboration was born!  We both see the world in terms of props, lighting, the perfect shot and after all that, eating really good food!  Working together gives us both a new point of view and a chance to learn from each other.  On a surprisingly sunny day in November, the collaboration gave us some really great shots of some delicious cookies.

C’est moi…

About Adam Milliron
(From Adam’s website)

Today, one of the hardest tasks of a photographers’ job is setting your work apart from anyone who owns a camera and snaps photos with it. I always thought this was a challenge, to show others what I can do – until I realized that there is more to a photo than what meets the eye. I am creating a brand, an idea, a feeling, and often a lifestyle through my images. You learn to use lighting and composition as your canvas, creating images that make you happy and move brands forward.

About Milliron Studio

My newly renovated studio is located in the 10th ward of Lawrenceville, Pittsburgh. My staff is a group of people I have hand selected for not only their amazing talents but their ability to seamlessly work towards a common goal. A goal of creating stunning images while having fun and loving what we do.

Our work spans large catalog productions, high-end single page ads, product packaging, editorial magazines and volume web shots with clients ranging from small, independently owned businesses to national retail chains and monthly publications.

The studio offers full post-production services, in-house food and product styling and an extensive prop house. We specialize in retouching, design, creative direction and image handling services.

Without Further Ado…

Part Deux will ensue with more of my favorites from the shoot!  Stay tuned!

Happy Holiday Cookies!