10 Cozy Things to Make in November 2019

It’s November aka the month that seems like the cooking and baking olympics. That’s why this month it’s so important; let’s dive into this list of 10 Cozy Things to Make in November 2019. 1. How to Build a Fall/Winter Cheese Plate – We all love cheese plates, don’t we. There’s an art on assembling a cheese plate this posts talks all about making a big autumnal/winter cheese plate for big family/friend gatherings. 2. Instant Pot Cuban Black Bean Soup – The entire month of October was full of lots of plant-based meals. This Instant Pot Black Bean Soup was on repeat last month and it’s the best “leftovers” soup. 3. Acorn Squash Queso Fundidio – I love queso fundido of all kinds. I’m actually working on a new queso fundido recipe (coming soon!) but this one is a great mainstay. It has sautéed acorn squash and all the flavors. Bonus points for putting it in an acorn squash. 4. Instant Pot Chicken Tortilla Soup – This soup is super warming, spicy and light all at the same time. I love making it in the Instant Pot for pure ease but I included instructions for a regular pot too. 5. […]

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The post 10 Cozy Things to Make in November 2019 appeared first on A Cozy Kitchen.

Original source: https://www.acozykitchen.com/10-cozy-things-in-november-2019

Rugelach

Rugelach

Rugelach is a delicious and classic cream cheese pastry filled with a variety of nuts, fruit, preserves, and cinnamon sugar. This is an easy rugelach recipe that breaks down and simplifies the steps so everyone can make it with ease!

I’m thrilled to announce I’m a 2019 Reynolds Kitchens Ambassador and will be partnering this year with them on some fun new recipes! Thank you for supporting the brands that make this website possible!

Continue reading Rugelach at Cookies and Cups.

Original source: https://cookiesandcups.com/rugelach-recipe/

Easy Chicken Parm Dinner For Two

Skillet Chicken Parm

Ingredients

2 boneless and skinless chicken breasts (about 12 oz total)
Salt
Freshly ground pepper
All-purpose flour
¾ cup Italian seasoned panko crumbs
1 large egg
Olive oil
Warm Marinara sauce, recipe below
6 ounces fresh Italian Fontina cheese, sliced thin

For the Sauce
2 tablespoons extra-virgin olive oil
26-28 oz container Italian chopped tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt or to taste
1 teaspoon dried Italian seasoning

Directions

Prepare the sauce:
Heat the olive oil in a saucepan. Add the remaining ingredients and cook until lightly thickened, about 10 minutes. Remove from the heat and set aside.

Prepare the chicken
Cut off any fat remaining on the chicken. Place a breast between two sheets of plastic wrap. Pound lightly with a meat mallet to an even thickness. Repeat with the second breast. Season the chicken lightly with salt and pepper. Spread out the flour and breadcrumbs on two separate plates. Beat the egg in a wide shallow bowl until thoroughly blended. Dredge the chicken in flour to coat lightly and tap off excess flour. Dip in the beaten egg, hold them over the bowl, letting the excess egg drip back into the bowl. Transfer the chicken, one piece at a time to the plate of breadcrumbs, turn it to coat with breadcrumbs, patting gently and making sure that each breast is well coated with breadcrumbs. If you have time refrigerate the breaded chicken for several hours.

Heat a layer of olive oil in a wide, heavy skillet over medium-high heat until a corner of one of the coated breasts gives off a sizzle when dipped in the oil. Add the chicken pieces without touching each other. Fry, turning once, until golden on both sides and cooked through about 6 minutes. Top each chicken breast with several spoonfuls of marinara sauce. Place the sliced cheese over the sauce to cover the chicken completely. Cover the pan and turn the heat to low. Cook a minute or two until the cheese melts. Serve immediately.

Pasta with Butter, Black Pepper, and Pecorino Romano Cheese

Ingredients

8 oz fettuccine pasta
1 cup freshly grated pecorino romano cheese
` tablespoon coarsely ground black peppercorns
4 tablespoons butter

Directions

Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta in a colander and return the pot to the stove. Melt the butter in the pot and add the black pepper. Add the cooked pasta to the pan and slowly swirl in the pecorino cheese. Mix well and serve with the chicken parm and a green salad.

Original source: https://jovinacooksitalian.com/2019/10/30/easy-chicken-parm-dinner-for-two/

Couscous Salad Recipe

This delicious couscous salad recipe is infused with white balsamic soaked raisins, crisp arugula, and sauteed garlic mushrooms. Its such a light and healthy salad! We love to serve this easy salad alongside our breaded chicken skewers or easy beef stew recipe. Couscous salad Israeli  (pearl) couscous combined with sautéed balsamic mushrooms, golden raisins, and…

Read On →

The post Couscous Salad Recipe appeared first on Simply Home Cooked.

Original source: https://simplyhomecooked.com/couscous-salad/

Adult Boozy Pumpkin Milkshake

You are just a few ingredients away from one of my favorite fall upgrades to the homemade milkshake: Adult (Boozy) Pumpkin Milkshakes!  Because let’s face it, if you aren’t adding a little shot of something to your milkshake, you’re doing it wrong. But, even if you left out the booze, this pumpkin milkshake recipe is still […]

The post Adult Boozy Pumpkin Milkshake appeared first on Macheesmo.

Original source: https://www.macheesmo.com/adult-boozy-pumpkin-milkshake/

The Best Snickerdoodle Cookie Recipe EVER!

You’ll never need another Snickerdoodle Recipe after this one! Slightly crispy edges with big chewy centers, just how they should be. Snickerdoodle heaven.

Give me every Snickerdoodle in the world. Man, do I love them! Today, I’m sharing the recipe for one of my favorite cookies ever! Snickerdoodle Cookies! My husband is a chocoholic and typically if I’m going to spend the time making cookies, it’s chocolate chip. But when I call the shots, I crack out this Snickerdoodle recipe. Practically foolproof and are the epitome of perfection.

Snickerdoodle

Snickerdoodle Recipe

This snickerdoodle recipe is super simple and only requires 10 pantry staple items. Here’s what you’ll need to make perfect snickerdoodle cookies every time!

  • Vegetable Shortening – this helps to keep the cookies fluffy and soft.
  • Butter – the trick to a good snickerdoodle is to have to be puffy but not too puffy. Butter helps thin things out in the oven.
  • Sugar – to sweeten the cookies.
  • Eggs – for structure.
  • Vanilla Extract – for flavor.
  • Flour – to fill out the cookies and help make the dough.
  • Cream of Tartar – this is a common ingredient found in almost all snickerdoodle recipes. It gives the cookie its signature slightly tangy taste.
  • Baking Soda – to help the cookies rise.
  • Salt – to balance out the flavor.
  • Cinnamon Sugar Mixture – this is how the cookies get their iconic look, by rolling around in this mixture.

If snickerdoodles are not your favorite, please see these sugar cookies, these chocolate chip cookies or these cutout cookies. Or my hot pot chocolate cookies. All good choices.

Cookie Dough

How to Make Snickerdoodles

Make sure to check out the very informative how-to video in the recipe card below! 🙂

  1. Preheat oven to 375 degrees. Line 2 lightly colored baking sheets with parchment paper and set aside.
  2. In a large bowl, stir shortening, butter, and sugar together until light and pale in color, 1 1/2 minutes. Whip in eggs and vanilla. Scrape sides of the bowl and stir again briefly. Add in flour, cream of tartar, baking soda and salt and stir until incorporated. Scrape sides and stir again briefly.

How to Make Snickerdoodles

  1. In a small, shallow bowl, stir sugar and cinnamon together.
  2. Using a cookie scoop {1 1/2 tablespoon size}, scoop dough into even mounds on the baking sheet. Roll each dough ball in the cinnamon-sugar mixture.

Snickerdoodle Cookies

  1. Bake 8-9 minutes or until puffed and look slightly underdone. Remove from oven and cool 3 minutes on the baking sheet before transferring to cooling racks. As they cool, they will flatten out, which is totally normal!
  2. I think any homemade cookies are best eaten slightly warm, so I’d advise you to eat these immediately. Such a hard thing I ask of you.

Snickerdoodle Recipe

Leftovers

Make sure to store your snickerdoodles in an airtight container so they don’t dry up and harden. These cookies will last about 4 days on the counter.

 

Snickerdoodle Cookies Recipe

Make-Ahead

Besides making these snickerdoodle cookies up to 4 days ahead of time, you can also freeze them!

Freeze. Simply make the dough as you would normally. Roll into balls and freeze in a freezer bag for up to 3 months.

Bake. To bake, start by thawing your cookie dough by transferring them to the fridge 24 hours in advance. This is to get the dough to be sticky enough for the cinnamon-sugar mixture. Next, roll those dough balls in the mixture and bake as directed. Enjoy!

Snickerdoodle

More Cookies!

  • Snickerdoodle Caramel Bars
  • Snickerdoodle Waffle Cookies with Cream Cheese Glaze
  • Soft & Chewy Gingerdoodle Sandwich Cookies
  • Peanut Butter Blossoms
  • Amazing Sugar Cookies

Grab the printable snickerdoodle recipe below and be sure to pin, print, save, bookmark, etc. etc. this recipe because you’re not going to want to lose it. It’s a good one 🙂

Snickerdoodle Recipe

You'll never need another Snickerdoodle Recipe after this one! Slightly crispy edges with big chewy centers, just how they should be. Snickerdoodle heaven.

  • 1/2 cup vegetable shortening
  • 1/2 cup salted butter (softened)
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

cinnamon-sugar mixture

  • 5 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 375 degrees. Line 2 lightly colored baking sheets with parchment paper and set aside.
  2. In a large bowl, stir shortening, butter, and sugar together until light and pale in color, 1 1/2 minutes. Whip in eggs and vanilla. Scrape sides of the bowl and stir again briefly. Add in flour, cream of tartar, baking soda and salt and stir until incorporated. Scrape sides and stir again briefly.

  3. In a small, shallow bowl, stir sugar and cinnamon together.
  4. Using a cookie scoop {1 1/2 tablespoon size}, scoop dough into even mounds on the baking sheet. Roll each dough ball in cinnamon-sugar mixture. Bake 8-9 minutes or until puffed and look slightly underdone. Remove from oven and cool 3 minutes on the baking sheet before transferring to cooling racks. Store in airtight containers for up to 4 days.

The post The Best Snickerdoodle Cookie Recipe EVER! appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/perfect-every-time-snickerdoodle-cookies/

Got Saltines? Make Fire Crackers.

Give the iconic cracker a new lease on life. To most Americans, buying saltines is a little like buying paper towels. They’re there on the grocery store shelf for $2 a box when you need them, but they’re rarely a source of excitement or inspiration. Most of the time, we take the salty, flaky crackers […]

The post Got Saltines? Make Fire Crackers. appeared first on TASTE.

Original source: https://www.tastecooking.com/got-saltines-make-fire-crackers/

Butternut Squash Enchiladas

Butternut squash enchiladas are a vegetarian dinner dream. The slightly sweet combination of squash combined with the rich, earthy spices of ancho chili powder, cumin, and oregano create a sure-to-please vegetarian take on a classic.

Continue reading “Butternut Squash Enchiladas” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/7WAgw5OU-Tw/

German Chocolate Snack Cake With Coconut-Pecan Frosting

It’s the same classic chocolate cake you love, but with more of that decadent, gooey coconut-pecan topping. Plus, it’s way easier to make because you don’t have all those layers to deal with. Win!

Continue reading “German Chocolate Snack Cake With Coconut-Pecan Frosting” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/g1NblZewTQA/

3 Ingredient Caramel Apples!

It’s that time again! Time for all things sweet and spooky…like Caramel Apples! They are perfect if you’re hosting a Halloween bash or a stay-at-home party with the fam. Made with just 3 ingredients, why buy them when you can make them (and fun, family memories) at home!

There is just something about the combination of caramel and apples we can’t resist, like this delicious caramel apple dip or perfectly dippable bite-sized caramel apples. This super easy holiday dessert will become a family tradition in no time!

Close up of caramel apples with assorted toppings on a tray.

How to Make Caramel Apples

These are an easy sweet treat that is so fun to make. Just dip apples in homemade caramel sauce and roll in your favorite toppings (optional).

  1. Apples: Prepare the apples by removing the stems, washing in vinegar water (to remove the wax), and popping in the freezer to chill them before dipping.
  2. Caramel Sauce: Melt the caramel over medium-low heat until smooth (see recipe below).
  3. Combine: Dip each apple by its stick into the caramel sauce place in the refrigerator to set, about 2 hours.

Two images showing apples being dipped in caramel and coated in toppings.

If adding toppings, be sure to sprinkle them while the caramel is still hot so they stick. Place them in the refrigerator to set.

Tip: Use the end of a rolling pin or a meat tenderizer to tap the popsicle stick into the apple.

Optional Tip: If you simply want caramel sauce for dipping apple, banana, cookie or cake wedges into, make the sauce per directions and then whisk in some warmed heavy cream to thin the sauce out a little bit. Perfect for dipping!

Overview of caramel apple ingredients, including assorted toppings.

Optional {But Super Delicious!} Toppings

Take your caramel apples to the next level rolling them in sprinkles, chopped nuts, or crushed cookies! Right after dipping in the caramel sauce, roll in or sprinkle on toppings and place in the refrigerator to set!

  • Sweet: crushed cookie, sprinkles, crushed chocolate bars, mini chocolate chips, or chocolate sauce.
  • Salty: chopped nuts, potato chip bits or bacon bits!

Hosting a fall or Halloween party? Set up a caramel apple bar and let guest roll their apples in an assortment of toppings!

How Long Do Caramel Apples Last?

Store caramel apples in an airtight sealed container and away from extreme light or heat so they stay firm! This will help them remain fresh for about 3 or 4 days.

To keep the caramel firm, store them in the refrigerator. But be careful once they are removed from the fridge as they will sweat!

More Sweet Caramel-ly Treats

  • Caramel Chocolate Trifle – decadent & easy dessert
  • Caramel Apple Dip – ready in 10 minutes!
  • Mini Caramel Apple Dippers – bite sized caramel apples!
  • Caramel Spice Poke Cake – sinfully sweet
  • Caramel Marshmallow Popcorn – 4 simple ingredients!

Caramel Apples

Perfect for a Halloween bash or a stay-at-home party with the family. Made with just 3 ingredients, why buy them when you can make them at home!

  • 4 Granny smith apples
  • 14 oz caramels bits (or caramels unwrapped)
  • 2-3 tablespoons milk
  1. Fill a large bowl with water and add a couple of tablespoons vinegar or lemon juice. Add apples and scrub with a vegetable brush to remove the waxy coating.

    Remove the stem from each apple and press a popsicle stick into the top. (I used a rolling pin to tap the popsicle sticks in).

  2. Chill apples in the refrigerator. Line a baking sheet with lightly buttered parchment paper. Place apples in the freezer for about 5 minutes while melting the caramel.
  3. Combine caramel bits and milk in a saucepan over medium-low heat until smooth and creamy. Stir consistently.

  4. Dip each apple into the caramel while turning. Dip into toppings if desired.
  5. Place on prepared pan and cool completely in the fridge, about 2 hours.

Microwave Directions: Place caramel bits and milk in a medium bowl. Microwave for approximately 4 mins, in 30 sec intervals, until smooth. Stir between intervals and let caramel sit 2-3 minutes before coating apples.

Note: We found the caramel to be smoother cooked on the stove top. 

Do not bring caramel to a boil, this will set the candy and make your caramel too hard.

Close up of caramel apples coated in assorted toppings on a tray.
Close up of caramel apples dipped in assorted toppings.
Top image - close up of caramel apples dipped in assorted toppings. Bottom image - caramel apple ingredients on a table.

Original source: https://www.spendwithpennies.com/caramel-apples/

Lemon White Chocolate Chip Cookies

Lemon White Chocolate Cookies feel like the right way to get through this week… so here we are! A few weeks back when we were in Portland, I snagged about a dozen of assorted cookies from a local bakery and proceeded to eat all of them before I even got to where I was going […]

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The post Lemon White Chocolate Chip Cookies appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/lemon-white-chocolate-chip-cookies/

Lemon White Chocolate Chip Cookies

Lemon White Chocolate Cookies feel like the right way to get through this week… so here we are! A few weeks back when we were in Portland, I snagged about a dozen of assorted cookies from a local bakery and proceeded to eat all of them before I even got to where I was going […]

Read More…

The post Lemon White Chocolate Chip Cookies appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/lemon-white-chocolate-chip-cookies/

30 Minute Coq au Vin Chicken Meatballs with Browned Butter Mashed Potatoes.

30 Minute Coq au Vin Chicken Meatballs with browned Butter Mashed Potatoes | halfbakedharvest.com #meatballs #easyrecipe #dinner

30 Minute Coq au Vin Chicken Meatballs with Browned Butter Mashed Potatoes.

These 30 Minute Coq au Vin Chicken Meatballs…with browned butter mashed potatoes. Best for those cold fall and winter nights when you want a fancy slow-braised chicken, but you want it ready in less than an hour. Made quickly with healthy oven-baked chicken meatballs, using simple wholesome ingredients that you may already have on hand. […]

READ: 30 Minute Coq au Vin Chicken Meatballs with Browned Butter Mashed Potatoes.

Original source: https://www.halfbakedharvest.com/30-minute-coq-au-vin-chicken-meatballs/

Vegan Chocolate Chip Cookies

I have made A LOT of chocolate chip cookies over the years. I get a lot of requests for veganized recipes of some of my baked goods. But I’m going to be honest: I’m sort of intimidated by vegan baking. That’s why I’m SO excited to share these perfect Vegan Chocolate Chip Cookies. They truly are amazing. As much as I would love to take credit for them, I cannot. They come from my good friend, WEEKNIGHT BAKING!! WOHOO! It comes out today. And the premise is brilliant. Weeknight Baking The Cookbook Michelle’s cookbook has recipes that fall into one of the categories listed: – Come together quickly – Or come together quickly over a few nights – Use ingredients you have in a well-stocked baker’s pantry – Or can be easily substitute with other similar ingredients – Store well for baking, decorating, assembling or serving in the future – Or are made with parts that do I love the idea of assembling or dividing the work amongst a few nights or days. This is super realistic and pragmatic because truth is most of us don’t have four or five hours at a time to just bake straight thru ’til […]

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The post Vegan Chocolate Chip Cookies appeared first on A Cozy Kitchen.

Original source: https://www.acozykitchen.com/vegan-chocolate-chip-cookies

Parker House Rolls

Parker House Rolls

These Parker House Rolls are a classic, homemade dinner rolls recipe! Fluffy, buttery and light I am going to show you how EASY baking with yeast can be!

I have partnered with Fleischmann’s Yeast on today’s recipe. Thank you for continually supporting the brands that make this website possible.

There’s Nothing Better Than Homemade Dinner Rolls 

If there is one thing that you can make in your own kitchen that makes you feel like a TRUE baker, it’s homemade bread!

Continue reading Parker House Rolls at Cookies and Cups.

Original source: https://cookiesandcups.com/parker-house-rolls/

Mediterranean Tuna Dinner

Tuna Steak

2 servings

Rub
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 teaspoons black pepper
1/2 teaspoon rosemary sea salt

Tuna
16-ounce tuna steak (1 inch thick)
1 tablespoon olive oil
Salt

Directions

To prepare the spice blend, grind all spices in a mini-food processor or spice grinder until they are powdery. Spread the spice mixture evenly on a large plate. I used half the rub for one tuna steak. save the remainder for another time.

Rinse the tuna fillets and pat dry. Place one side of the tuna on the spice mixture.
In a 10 inch non-stick skillet, heat olive oil over high heat until almost smoking. Carefully place the tuna steak, spiced side down, into the skillet. A spice crust should form within 1 minute. Cook 3 minutes more. Using kitchen tongs, turn the tuna over, lower the heat to medium, and cook for 4 minutes or to your desired doneness.


To plate
Cu the tuna steak into two equal portions and place on individual serving plates. Place a handful of arugula on each plate and top with bean salad. Serve the Tzatziki sauce on the side.

Cannellini Bean Salad

Ingredients

1 (15.5 ounces) can cannellini beans, drained, rinsed ( or 2 cups cooked dried beans; directions below)
1 cup frozen and cooked or jarred in water artichoke hearts
1 cup sliced fresh grape tomatoes, cut in half
1/4 cup chopped red onion
2 cups arugula

Dressing
2 tablespoons olive oil
2 teaspoons lemon juice
1 small garlic clove, minced
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon paprika
1/4 teaspoon salt
Fresh ground black pepper to taste

Directions

In a serving bowl, mix together the dressing ingredients. Add the cooked or canned beans, sliced artichokes, sliced tomatoes, and red onion. Stir into the dressing. Refrigerate. Remove from the refrigerator 1 hour before serving and let stand at room temperature until serving time.

How to cook dried beans

1 Pound Dried White Beans (Cannellini)
Pinch Baking Soda
Carrot, Cut In Half
1 Celery Stick, Cut In Half
1/2 Onion, Peeled And Quartered
1 Sprig Rosemary

Directions

The night before serving, rinse the beans picking out any bad ones and place in a large bowl. Cover with water, add a pinch of baking soda and let soak at least 12 hours.

The next day, drain well. Place the beans in a heavy stockpot with the vegetables and rosemary and bring to a boil. Reduce the heat to a simmer and cook until the beans are tender about 45 minutes. Drain, remove the vegetables and rosemary sprig.

Tzatziki with Feta

Ingredients

Half of an English cucumber, unpeeled
1 1/2 cups plain whole-milk Greek yogurt
1 clove garlic, minced
1/2 cup crumbled Greek feta cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh parsley
1/2 teaspoon Greek seasoning

Directions

Seed and finely chop the cucumber. In a medium bowl, stir together the cucumber and yogurt. Stir in the remaining ingredients and mix well. Refrigerate for several hours before serving.

Original source: https://jovinacooksitalian.com/2019/10/28/mediterranean-tuna-dinner/

What’s in my Camera Bag

Lately, there have been SO many of you contacting me, asking what camera equipment I’ve been using for taking all my photos I feature on the blog. First of all, THANK YOU for thinking my photography is good enough to warrant this post. But let me warn you, it’s taken me a long long time to get here! Nearly 10 years of practice using a DSLR and editing software to figure out what I like best AND what works best for me. With practice and time, you’ll learn your camera like the back of your hand plus gain the confidence to shoot completely manually.

It’s taken me at least 7 years of practice to have the quiet confidence in my skill to be totally happy with the photos I take. I am sometimes prone to get stuck in the comparison trap, but with more time and practice, I’ve gotten to a place where I love the photos I take now. They are my style and I can’t expect anything else.

What’s currently in my camera bag

Just recently, I upgraded my camera body to a Canon 5D mark iv, the newest on the market. It takes amazing, crystal clear photos and has some pretty great video capabilities. The first photos I took with it were all featured in our trip to Maine. The best all-purpose lens that can work between food and family is the Canon EF 24-70mm f/2.8. It is big and bulky, but man does it work in every situation. I used to have the first generation which was enormous, but recently traded that in for the second generation lens that is slightly shorter and lighter, though not by much. Certainly a heavy camera, but worth it.

For all of my food photos, I either use the combination above or switch over to the Canon Macro 100mm f/2.8 lens (with my 5D) which takes BEAUTIFUL up close shots.

I also own a basic 50mm f/1.8 lens which is a great starter lens, especially for food, and usually around $125, which is a steal compared to some of these other lenses.

Editing

I pay a fee to use Adobe Lightroom. I think it is the best, most powerful editing tool on the market, plus very user friendly. I’ve been using it for years and have just grown accustomed to it. My favorite feature is being able to edit one photo and copy and paste those edits to multiple photos. It saves so much time!

Previously, I have used photoshop, but at the end of the day, Photoshop and Lightroom serve different purposes. Photoshop is better for doctoring or changing photos, Lightroom is better for editing (in my opinion).

Starting out

When I first got into blogging (read our story here) we were poor college students with a small little 6 month old and we did not have any money at all to drop on new camera equipment. That wasn’t the priority for probably the first two years of me having a blog. I got really good at using a point and shoot camera because that’s all we had. But as this little blog generated a few dollars here and there, we were able to save that and eventually get a Canon Rebel T3i with the 50mm lens I mentioned above. I used that camera for another two years before getting a Canon 6D with the first generation 24-70mm which I LOVED and used for the next 5 years until I just recently got the 5D.

I saw growth with my blog, so I kept investing back into the business with more camera gear. If you are just starting out, you don’t need the camera with all the bells and whistles. Heck, I don’t need the latest and greatest camera on the market either, but after doing this 10 years, it is easy to see the differences in my photos and I can better appreciate the more expensive tool I hold in my hands everyday.

As a side note, Canon has discontinued making the Rebel T3i, but a Rebel T6 would be a comparable camera.

Tips for Starters

If you go out and buy everything I recommended, it won’t automatically make you a great photographer. You need to learn your camera and figure out how things like aperture, shutter speed and ISO work together to create beautiful photos. Then go out and take a bunch of photos.

I am a Canon girl, but brands don’t matter as much when it comes to photography. Nikon and Sony also make very powerful, amazing cameras. I know a lot of people shooting with newer Sony mirrorless cameras and they LOVE them. The point is if you’re wanting to improve your photography, get a DSLR at a price point you are comfortable with and learn its capabilities and use it consistently. That’s it! Practice does in fact make perfect. I have not taken any photography classes ever, just looked up youtube videos and read my user manuals for all my cameras.

If you have any other specific questions for me, be sure to leave a comment in the comments below. Have a great day, friends.

 

The post What’s in my Camera Bag appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/whats-in-my-camera-bag/

All About Salad Greens

A Look at Salad Greens & Why We Care by Nell Jones “A cold dish of various mixtures of raw or cooked vegetables served with a dressing”. When I hear “salad”, I think of a bed of lettuce with random other ingredients sprinkled on top.  It seems like the “bed of lettuce” has become more […]

The post All About Salad Greens appeared first on The Reluctant Gourmet.

Original source: https://www.reluctantgourmet.com/salad-greens/

What Can’t Fennel Do?

From seed to frond, pollen to bulb, fennel is the vegetable kingdom’s true utility player. And it deserves your respect. People don’t squeal at the sight of fennel—at least not the people who shop at my neighborhood supermarket in a Chicago suburb. And I get it: Supermarket fennel isn’t the most comely. When Kit Marlowe […]

The post What Can’t Fennel Do? appeared first on TASTE.

Original source: https://www.tastecooking.com/how-to-cook-with-fennel/

Valerie Brunmeier’s Cheesy Taco Pasta Skillet

Tacos and pasta! Why didn’t we put these two together before? This one-skillet dish full of Southwestern flavors and pasta comes together in a flash with pantry staples. Your new favorite weeknight go-to!

Continue reading “Valerie Brunmeier’s Cheesy Taco Pasta Skillet” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/akv7V-zSq8g/