Wow. What a last couple of months it has been! I suppose you might be wondering what I have been up to? OK, maybe not, but remember in my last post I mentioned that I was working on a big and exciting project? Now I’m thrilled to be able to tell you more about it.
Since March, my brother and I have been working together to start a magazine devoted to the subject of food photography. I’m super pumped about this. It was a rather quick progression of events, starting with one of my brothers mentioning the idea at lunch one day. I took the idea, played around with it, and then it sort of became a “why not?” situation. It was such a good idea. So after some time on the internet, I approached Landon (my 4th brother and the dude behind most of the photos on here) with a serious proposition to start this magazine thing. Not only did he agree to do it, but to my surprise, he was rather excited about the idea (he’s usually an Eeyore with new ideas).
Long story short, here I am with a deadline to meet and very little time for blogging these days. If you would like to know more about the magazine and its purpose, please visit our website (and PLEASE give us some social media ♥! Though, I have yet to become very active on the social webs yet… one thing at a time, right? ;) – to tide you over until you do though, here is the gist of it: the name of the magazine is Whisk & Camera (“The Art of Food Photography”). It is going to be an online magazine with an option for print-to-order copies published quarterly (3 issues a year). The first issue will be available on August 29th – 9 weeks away!!
We are starting Whisk & Camera primarily because in our current culture that seems to be enamored with food, as well as the photographing, blogging, and Instagramming of food, we truly believe that there is a need for a publication that could help others in their (food) photography endeavors. I know that I, personally, have wished for a magazine geared to food photographers and have been bummed at the lack of one. There are a lot of resources to help people with food photography and photography in general (workshops, countless blog posts, books, etc.), but not one place where a person can find tips and information from multiple food bloggers and photographers… in the same place!
It’s Awesome. So awesome.
So there you have it. I do hope you will visit the website (of which I put a lot of time and effort into… ;P) and I hope even more that you will join us come August!
OK, item No.1 on the list is done, now onto item No.2: these Espresso S’more Bars. These bars have been floating around in my mind for quite some time now.
They are: easy, quick (excluding cooling and chill time, but even then…), tasty, tasty, TASTY! And the oven is hardly needed – 5 minutes of baking time, that’s all. No advanced skills needed for this one, folks. They are a super summer (or any time) treat! I mean, when is graham crackers + ganache + espresso + marshmallowy meringue ever a bad idea? Like, never.
A couple of things to note: I like espresso in my desserts and really liked the idea of espresso combined with s’mores, but, if this combination doesn’t send you delicious thoughts, cut out the coffee granules – no biggie. Secondly, the meringue is technically a Swiss meringue which to me, tastes like marshmallow. I believe I slightly prefer the texture of the Swiss than that of that of a marshmallow meringue, but if you would rather use marshmallow then I recommend this recipe here.
The lowdown: This recipe provides all the delights of s’mores in bar form. A thick graham cracker crust is topped with a lush layer of espresso ganache and then finished with a toasty Swiss meringue. Easy to put together and super delicious, these Espresso S’more Bars will be sure to make your summer extra special!