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A husband and wife photography and videography duo documenting intimate and joy-filled weddings in Columbus, Ohio and Southern California with a photojournalistic style.

Filtering by Category: Food

Autumn Harvest Farm // Small Business

GRACE JONES

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Autumn Harvest Farm is a beautiful organic family owned farm located in Wayne County, Ohio. They are passionate about what they do and the products they produce. We got there just as the asparagus was peeking its head out of hiding, the chickens were laying their daily eggs, and one of their pigs just gave birth! Farm life is crazy and so so wonderful! 

Farms are beautiful, no doubt, but it's when you get to learn the stories of the people behind the farm that you truly get to see the beauty and wonders of farming. We are so thankful to have been part of this project to document the local producers that are sold at Local Roots in Wooster, Ohio. 

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Matcha Tea Cookies // Grace In The Kitchen

GRACE JONES

I don't know about you, but when it comes to green food, match might be my favorite! After I found out that I couldn't drink coffee I tried matcha and fell in love! A really good friend of mine then made matcha sponge cake, cheesecake, and ice cream for me...I was hooked for life. Not only is matcha delicious, but it's also soooo good for you! It's loaded with antioxidants, calms the mind + body, doesn't leave you with jitters like coffee does (but boosts your energy and metabolism) ... let's just say it does a lot of good for your body! And it makes anything you put it in green, which for some reason I love that! 

These tea cookies are soft, delicious and super easy to make! They are almost like a single serving of cake! I found the original recipe on Food + Wine, but wanted to change it up a little bit to make it my own! Fact : I ate all 15 cookies in a day and a half. Opps. They are just that darn good! 

Some of you might be wondering, "where in the world do I find this stuff?" I would highly suggest ordering your matcha from Kenko Tea. They have culinary grade and cooking grade available, along with the ceremonial grade versions AND it's organic! 

Matcha has so many uses, so if you are thinking, "I am only going to use this once, why am I going to buy this!?" don't listen to yourself, buy it and discover a whole new world filled with yummy matcha recipes and drinks! 

MATCHA TEA COOKIES

2 c. all-purpose flour 

2 tsp. baking powder

1/2 tsp. salt

1/8 tsp. fresh ground cardamom (I like to add more + sometimes a touch of ground ginger)

3/4 c. coconut sugar

2/3 c. melted coconut oil

2 large eggs

1/2 tsp. vanilla extract

2 1/2 tbsp. matcha powder (where to buy)

 

  1. Mix flour, backing powder, salt, fresh ground cardamom in a large bowl. 
  2. In a smaller bowl whisk together coconut sugar, melted coconut oil, eggs, and vanilla extract.
  3. Mix match powder with 1 or 2 tablespoons of water until a thin paste is formed. 
  4. Take all of the wet ingredients and mix into the dry ingredients until just combined. 
  5. Make 1 - in balls of dough and space 2 inches apart on a baking sheet that is lined with parchment paper. 
  6. Put in fridge for 10 minutes
  7. Set oven to 350 F.
  8. Bake cookies for around 10 minutes, the cookies will be done when the bottom of the cookies turns a light brown and it’s springy to touch. 
  9. Let cool completely on a cooling rack. 

Black Bean Chocolate Cake // Grace In The Kitchen

GRACE JONES

Last year I was doing a food photography mentor session! My lovely student brought THE most delicious cake. Get this...it's made with BLACK BEANS! Yeah, that's right..beans. But you would never know. It's a protein packed cake with no gluten and no process sugars! This is one cake I do not feel guilty about eating for breakfast! 

 

Black Bean Chocolate Cake

INGREDIENTS:

1 – 15 oz. can black beans

5 large eggs

1 T. vanilla

1/2 tsp. salt

6 T. butter, room temperature

1/2 cup + 2 T. raw honey 

6 T. cocoa powder

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cardamon 

DIRECTIONS:

Preheat oven to 325 degrees. Grease a 9″ cake pan and line with parchment paper on the bottom.

Drain and rinse the beans in a colander. Place beans, three eggs, vanilla, and salt into blender, and blend well until there are no lumps.

Whisk together cocoa powder, baking powder, baking soda and cardamon.

In a mixer, cream together butter and honey until light and fluffy. Mix in the two remaining eggs one at a time, beating for a minute after each addition. Beat in the bean mixture to the batter for one minute, and then stir in the cocoa powder mixture. Beat batter on high for one minute, until smooth.

Pour into your prepared pan and lightly rap on the counter a few times to pop any air bubbles. Bake for 40-45 minutes, or until cake top springs back when touched or toothpick inserted into the middle of the cake comes out clean.

Let cake cool in pan for 10 minutes, then flip out onto a cooking rack. Allow the cake to reach room temperature, then cover in plastic wrap and place in the refrigerator. This cake tastes better when you allow it to sit in the fridge overnight. 

TOPPING SUGGESTIONS:

Peanut butter frosting

Coconut whipped cream with raspberry sauce (this one is my fav!)

Recipe adapted from : www.beautifulundefined.com