Cookie Photos: My Mt. Everest (Tips) ……
From the beginning of my blogging journey I have been taking old favorites and making them healthier. As my fitness, and nutrition, knowledge has progressed I’ve learned new things and my recipes are once again evolving to be even healthier! (Who knew that was possible. 😉 ) I was super excited when I created this recipe because it was absolutely one of my all-time favorites as a kid. They turned out even better than I had imagined they would and then I remembered that I still had to take pictures. For me, and a lot of other people, cookies are one of the hardest subjects to photograph. I don’t know about you, but if I see a picture that doesn’t make me want to lick the screen I’m not even going to bother trying the recipe. So, this photo shoot was filled with trials and errors, and once again, a tension filled learning experience.
Before I go any further I have got to give you the number comparisons on these little babies. You are going to be shocked and amazed and for that reason alone you will grab a bowl and a spoon and get mixing.
4 g of fat
0 g of fiber
7 g of sugar
52 calories (almost HALF!)
1 g of fat
3 g of fiber
3 g of sugar
Now, for any fellow food bloggers that are finding cookie shots to be their Mt. Everest (ooohhh, cookie shots!) I can give you a few tips. While I am absolutely not even close to being “there”, practice is teaching hard lessons, and causing improvement. Hopefully in the future I won’t need to take 100 different pictures with 4 different backdrops, or bases, just to get “the shot”.
- A lot of pictures are flattering from the top, but cookies don’t work that way. If you have a stack of cookies and take an overhead shot you have A cookie.
- If you are going to take an overhead shot make sure that there is plenty of “objects” around the stack and you can add some dimension by taking a bite out of the top cookie. (Or maybe that was just an excuse for me to take a bite.)
- White… white…. White. That seems to be the color that is best for going under the cookies AND behind the cookies. Black was an epic fail.
- Natural light. I have been able to skate away with using overhead lighting, a lamp, or an overcast day with other foods, not with cookies. These guys need it all natural.
- Make a mess. I’m I tried neat and pristine and it wasn’t until I had literally made a mess that the pictures started coming together.
I only have three tips for these little babies because they are so easy and absolutely fool proof. Plus, I just realized, they really have very few ingredients. (That means you can make them more often.)
- Chill the dough while you are preheating the oven. You don’t need to leave it in the fridge for 30 minutes like some cookies, just chill it for the amount of time it takes your oven to preheat.
- They are going to be sticky, there is no way around it, but that is better than dry.
- There will be some leftover Sugar 2.0 and cinnamon leftover from rolling and I highly recommend you sprinkle some over the top, straight out of the oven, while they are still hot.
Even if you love the old traditional Snickerdoodles, I know you will love these just as much, if not more. Hubby AND the kids loved them and they are usually just chocolate lovers. The kids generally won’t even take a second look at a cookie that isn’t chocolate, let alone covered in cinnamon. They even asked me to make another batch the next day. I think what we all loved most is the fact that the underside of the cookies caramelized in the oven making them a little bit chewy, but once you bit into them they turned out to be soft and fluffy with cinnamon running through the entire cookie and every single bite. I bet if you look in your pantry right now you will have every single ingredient you need to make these. They are perfect for snacks, or to send in lunches, and thinking ahead, you can even put them on your Christmas cookie list because they will send beautifully. So, hurry up, make a quick batch, so you can sit back, relax, and enjoy!
What is your favorite cookie?
Have you ever eaten a Snickerdoodle?
Snickerdoodles (Egg & Dairy Free)
By Angie Gouchenour
½ cup + 1 ½ Tablespoons Sugar 2.0 (Save the 1 ½ Tablespoons to the side for rolling)
1 Tablespoon + 1 teaspoon coconut oil (Solid)
1 Tablespoon + 1 teaspoon unsweetened applesauce
1 Tablespoon + 1 teaspoon vanilla flavoring
1 cup white wheat flour
1 ½ teaspoon baking powder
1 ¼ teaspoon ground cinnamon (reserve ¾ teaspoon for rolling)
2 Tablespoons water
In a medium bowl cream together the Sugar 2.0, coconut oil, applesauce, and vanilla
Fold in the flour, baking powder, and cinnamon until combined
Stir in the water; the dough will be sticky
Place the dough in the refrigerator while you preheat the oven
Preheat the oven to 350’f
Once the oven is preheated remove the dough from the fridge
Combine the leftover Sugar 2.0 and cinnamon in a small bowl
Roll the dough into balls gently rolling each one in the Sugar 2.0 and cinnamon mixture placing them on a parchment covered cookie sheet
Gently flatten them (not squish) with the bottom of a glass and place in the preheated oven
Cookie for 10 minutes
Remove and allow to cool for a minute or two before placing on a cooling rack
When you store them (If there are any left) place parchment paper between the layers or they will stick to each other.
52 calories = 1 cookie