Mastering Culinary Photography and Sweet Indulgences: A Journey with CreativeLive and S’mores Bars

The past couple of days have been a deep dive into the fascinating world of food photography, an experience that has utterly transformed my perspective on food and its visual presentation. I found myself engrossed, spending countless hours from 10 am to 5 pm yesterday and a significant part of today, glued to my computer screen. This intense focus wasn’t just on any online content; it was dedicated to an absolutely phenomenal webcast hosted by CreativeLive. This platform has truly revolutionized online learning, offering unparalleled access to experts in various creative fields, and this particular course was no exception.

The three-day immersive course, broadcast live from Seattle, focused entirely on the art of food photography. It was expertly led by the incredibly talented Penny De Los Santos. Penny is more than just a photographer; she is a visual storyteller with an extraordinary gift for capturing the essence and allure of food. Her illustrious career includes photographing for the prestigious National Geographic and her current role with Saveur magazine, known for its exquisite culinary narratives. Furthermore, she has channeled her passion into a blog called Appetite, sharing her insights and inspirations with a wider audience. Witnessing her talent firsthand through this webcast was nothing short of inspiring.

Unlocking the Secrets of Food Photography with Penny De Los Santos

The CreativeLive course with Penny De Los Santos offered a comprehensive exploration of food photography, catering to both aspiring photographers and seasoned enthusiasts looking to refine their skills. On the first day, Penny meticulously covered foundational principles and essential basics, demystifying complex concepts into digestible lessons. She delved into the critical elements of lighting, composition, styling, and storytelling, emphasizing how these components coalesce to create captivating food images. Her approach made it clear that food photography is not just about pointing a camera but about understanding the narrative each dish holds.

The second day was particularly captivating, as Penny showcased her meticulous studio setups, often collaborating with a professional food stylist. It was an invaluable behind-the-scenes look at how professional food shoots are orchestrated, from selecting the perfect props to arranging every ingredient with precision. Seeing these techniques demonstrated live, in real-time, online, truly felt like the next best thing to being physically present in the studio. The interactive nature of the webcast, with live Q&A sessions and audience participation, further enhanced the learning experience. Adding to the excitement, Shauna Ahern from The Gluten Free Girl was also in attendance, and it was a delight to see her actively participating in the live sessions, offering another layer of inspiration.

Engaging with this course has profoundly altered my perception of food. Penny De Los Santos champions the idea that “food is sexy,” and after witnessing her ability to transform everyday dishes into works of art, I wholeheartedly agree. This realization has sparked an intense motivation within me to elevate my own food photography skills. I am incredibly eager to integrate all the invaluable lessons she imparted, from understanding natural light to mastering styling techniques. My immediate next step? It might sound basic, but I absolutely need to thoroughly read the manual for my daughter’s Nikon D40, which I’ve been borrowing. It’s time to truly unlock its potential! While it’s a fantastic camera, this experience has definitely ignited a desire for my own professional-grade camera and, perhaps, an iPad for editing on the go. My birthday is approaching, so perhaps a subtle hint to my dear husband might be in order!

A Culinary Dedication: Welcoming Summer and Family Flavors

With my daughter now home from college for the summer, our household is buzzing with renewed energy and, of course, a fresh wave of culinary inspiration. Her return always marks the beginning of a season filled with shared meals, laughter, and a delightful onslaught of recipe requests. She’s been diligently emailing me a steady stream of recipes she’s eager for me to prepare over the coming months. If we manage to tackle even half of her ambitious list, I anticipate we might collectively gain a few pounds – but it will be entirely worth it for the joy of cooking and eating together. Needless to say, she’s absolutely thrilled to be back home, ready to assist with various projects and, more importantly, to be incredibly well-fed with home-cooked goodness.

In honor of her return and the spirit of summer, I decided to dedicate today’s recipe to her. It’s a treat that perfectly embodies the carefree indulgence of the season: S’mores Bars. The inspiration for this particular recipe came from a delightful post I stumbled upon on Dana’s Food For Thought blog. I’ve become a huge admirer of Dana’s website; she is a truly inspiring creative force, consistently crafting innovative dishes and bravely entering them into various culinary contests. She often shares her experiences from different food classes, which has certainly piqued my interest in exploring similar educational avenues.

The Enduring Charm of Marshmallow Fluff: A Rhode Island Staple

What truly captured my attention in Dana’s S’mores post was her intriguing mention of Marshmallow Fluff. She confessed to never having tried it before and was actually quite hesitant to purchase it for her recipe. However, after tasting her homemade S’mores bars, she was completely won over by its unique texture and flavor. While I haven’t yet shared this with her, Marshmallow Fluff holds a very special, almost sacred, place in my heart and my household, particularly as someone hailing from Rhode Island. It’s a true staple in our pantry, even after our move to Arizona, a testament to its enduring appeal. Both my husband and I grew up with this iconic confection, and it evokes a strong sense of nostalgia and comfort.

Our devotion to Marshmallow Fluff is so profound that I often buy it by the case, directly from the Marshmallow Fluff website, of course! For us, its primary, beloved application is in crafting the quintessential Fluffernutter sandwich – a simple yet profoundly satisfying combination of peanut butter and marshmallow fluff between two slices of bread. It’s a delightful, sticky, and utterly comforting treat. Dana, if you’re reading this, perhaps one day you’ll venture into trying a Fluffernutter yourself!

Decadent Homemade S’mores Bars Recipe

These S’mores Bars capture all the nostalgic flavors of the classic campfire treat in a convenient, easy-to-bake format. Perfect for summer gatherings, family treats, or simply indulging your sweet tooth.

Ingredients:

• 1¼ cups Graham cracker crumbs
• 3 tablespoons granulated sugar
• 1/3 cup butter or margarine, melted
• 1 large egg, lightly beaten
• ¼ cup all-purpose flour
• 4 (1.55 oz.) Hershey’s milk chocolate bars (or similar plain chocolate bars)
• 24 standard-sized marshmallows

Equipment:

• 8 x 8-inch baking dish
• Medium mixing bowl
• Parchment paper
• Cookie sheet
• Rolling pin

Instructions:

1. Begin by preparing your baking dish. Lightly butter an 8 x 8-inch baking dish to prevent sticking and ensure easy removal of the bars.
2. In a medium-sized mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir them together until evenly mixed.
3. Add the melted butter or margarine to the crumb mixture. Mix thoroughly until all the crumbs are moistened and resemble wet sand. This forms the base and topping for our S’mores bars.
4. Carefully pack exactly half of this crumb mixture firmly into the bottom of the prepared 8 x 8-inch baking dish. Press it down with the back of a spoon or your fingers to create a compact, even layer. Set aside the baking dish for a moment.
5. To the remaining half of the crumb mixture in your bowl, add the lightly beaten egg and the all-purpose flour. Mix these ingredients until they are well combined, forming a cohesive dough. This mixture will serve as the top crust of your S’mores bars.
6. Take a piece of parchment paper and place it on a clean work surface. Using your 8 x 8-inch baking dish as a guide, outline the inside perimeter of the dish onto the parchment paper. This outline will help you roll the top crust to the correct size.
7. Place this parchment paper (with the outline) onto a cookie sheet.
8. Spoon the egg, flour, and crumb mixture (the top crust dough) onto the center of the parchment paper. Cover it with another piece of parchment paper. Using a rolling pin, carefully roll out the dough until it just reaches the area of your outline. This ensures your top crust will perfectly fit your baking dish.

9. Place both the baking dish (with the bottom crust) and the cookie sheet (with the rolled-out top crust dough) into the refrigerator to chill for at least 1 hour. Chilling helps the crusts set and makes them easier to handle.
10. While the crusts are chilling, prepare your marshmallows. Place the 24 marshmallows on a separate *greased* cookie sheet. This greasing step is crucial to prevent them from sticking excessively.
11. Place the cookie sheet with marshmallows under a low broiler for approximately 5 minutes. It is absolutely essential to check on them very frequently, as marshmallows can burn quickly. You’re looking for a lovely golden-brown toast, not charcoal!
12. After 5 minutes, carefully turn all the marshmallows over and broil the other side for another 5 minutes, again, watching them closely. Remove from the oven once both sides are beautifully toasted.

Honestly, I just wanted to devour ALL of these perfectly toasted marshmallows before they even made it into the bars!

13. Preheat your oven to 350ºF (175ºC).
14. Once the oven is preheated, remove both the baking dish and the cookie sheet with the chilled dough from the refrigerator.
15. Arrange the chocolate bars directly on top of the set graham cracker crumb bottom layer in the baking dish. Break them as needed to ensure the entire surface is covered.
16. Carefully place the toasted marshmallows on top of the chocolate in two even layers, ensuring good coverage.

17. Take the cracker dough that is on the parchment paper from the cookie sheet. Carefully invert it directly onto the marshmallows in the baking dish. Gently peel off the top piece of parchment paper and then press the dough down lightly to adhere it to the marshmallows and chocolate.
18. Place the baking dish into the preheated oven and bake for 25-30 minutes, or until the top crust is golden brown and the filling is bubbly.
19. Allow the S’mores bars to cool completely before cutting and serving. This is crucial for them to set properly and prevent a gooey mess.

Baking Adventures: Embracing Imperfection and Learning Along the Way

For those who follow this blog, you know my commitment: I strive to bake a different recipe every day, or at least attempt to, provided I’m not battling a headache or facing technical difficulties with the blogging platform. It’s important to preface this by saying that not every recipe I share will be a resounding success that I wholeheartedly encourage you to replicate. There will inevitably be days when things don’t turn out exactly as I envision them, and I believe in sharing those real, sometimes messy, experiences too.

My initial motivation for starting this blog was twofold: first, to diligently preserve our cherished family recipes, ensuring they are passed down through generations. Second, it serves as a platform to share these treasured recipes alongside exciting new finds from my extensive cookbook collection, recommendations from friends, and captivating discoveries online. While I often enjoy taking someone else’s recipe and attempting to make it my own – perhaps with a slight twist or adaptation – the truth is, it doesn’t always work out perfectly. And I believe in transparency here.

I think this particular batch of S’mores Bars fell into that category. Don’t misunderstand me; they were undeniably tasty. After all, when is anything involving chocolate not inherently delicious? However, the various elements of this recipe, in my execution, didn’t quite harmonize as seamlessly as I had hoped. While my intention was not to directly copy Dana’s original S’mores recipe, I’m now inclined to think that following her method more closely might have been the wiser path.

On my personal rating scale, where 4 is the pinnacle of baking perfection, these S’mores Bars earned a respectable 2½ rolling pins. They were certainly yummy, as the combination of chocolate, graham crackers, and marshmallows almost always is, but there were some distinct technical flaws that prevented them from reaching their full potential. My main oversight was with the graham cracker crust: I should have incorporated the flour and egg into the *entire* crumb mixture, rather than just half of it. As a result, the bottom layer ended up being *extremely* crumbly, lacking the desired structural integrity and cohesion.

Furthermore, the marshmallows presented a bit of a challenge. They proved to be far more stringy than I anticipated. You know that sensation, similar to eating fried mozzarella where you take a bite, attempt to swallow, and half of it goes down while the other half remains stubbornly stuck in your mouth, creating an awkward, almost choking or gagging experience? Yes, it was precisely that kind of stringiness. While it didn’t detract from the overall flavor, it certainly made for a less-than-ideal eating experience. You *know* exactly what I’m talking about!

Despite these minor setbacks, every baking attempt is a learning opportunity. This experience reinforced the importance of precise ingredient ratios and careful execution. Perhaps next time, I’ll adjust the graham cracker crust composition and explore alternative methods for preparing the marshmallows, or simply revert to Dana’s proven formula. And with that, I wish you happy baking – hopefully with fewer stringy marshmallow surprises!