hdconnelly — Mon, 28 Dec 2009 18:37:05 +0000

Galleries of images (from flickr) that inspired me. They are not the work of HD Connelly. Please click thru to the artists’ galleries and share the love!

Edible Inspiration II

hdconnelly — Mon, 21 Dec 2009 10:03:10 +0000

Chocolate-Covered Coconut Balls

hdconnelly — Tue, 15 Dec 2009 22:15:19 +0000

Chocolate-Covered Coconut Balls

7oz bag sweetened shredded coconut
1 cup coarsely chopped nuts (I used walnuts)
1/2 cup finely chopped nuts
1 cup sweetened condensed milk
2 t almond extract
12 oz bag chocolate chips (melted)

In a medium bowl, mix together coconut, coarsely chopped nuts, condensed milk and almond extract. Refrigerate mixture overnight (or until it’s able to be rolled into balls).

Roll teaspoonfuls of the coconut mixture between palms to create ball shape. (small is better here) Roll ball into finely chopped nuts to coat and place on parchment paper. Pour melted chocolate over each ball until coated. (option sprinkles here) When chocolate is cool, dip bottoms of balls into melted chocolate.

note: I’m going to try these again adding chopped cherries…I think with some creativity these could so in all sort of directions.

Store in airtight container in the fridge.

Edible Inspiration I

hdconnelly — Mon, 14 Dec 2009 09:32:56 +0000

psst…want photography secrets?

hdconnelly — Sat, 05 Sep 2009 15:50:22 +0000

Last summer I read a post asking why photographers aren’t willing to share their secrets. Shortly after, I read one that said photographers should never share their secrets.

I gnawed on both articles for quite awhile. I wasn’t wrestling with whether or not we should be sharing our secrets. I was wondering – what the heck are these great secrets that photographers are or aren’t sharing?!

Good photographs can seem quite magical. Two people can take a photo with the same camera, from the same point of view on the same day and come up with different results. Is it visual interpretation? God-given talent? Access to the ‘Book of Secrets’?

I don’t mean to kill any romantic notions, but there are no secrets. No book, no blog, no forum and no workshop can replace what years behind your camera will do.

———–

When I was studying photography there was no Google. If I wanted to figure out how to do something I had a few choices – trial & error, read a book and/or find someone to teach me. Now, I can do a quick search and I’m presented with a limitless amount of how-to’s, product tests and visual inspiration. I can even order the equipment and have it shipped direct to my couch!

Unfortunately, one of the downsides of the internet is that it has created an epidemic of impatience. If the answers cannot be found on Google, they must not exist. A day in the studio making mistakes (and discoveries!), is exchanged for 20 minutes on the web reading tutorials.

———–

To each photograph we take we bring something to the table no one else can – ourselves. Your interpretation of the science and the creativity in photography is what makes the magic. Attempting to decipher another photographer’s formula for success is a waste of your time. Decipher your own vision instead.

———–

Photography can be approached in an infinite number of ways. Whenever I hit walls, I realize that it’s because I’ve set limitations to my vision. I get locked in a rut. Formula. ICK! The only way out is a shock to the system. I clean out the studio – put away favorite props and move things around. I force myself to look at everything differently than I did the week before.

“Restlessness and discontent are the first necessities to progress.” – Thomas A. Edison

If you’ve hit a plateau and you can’t seem to push your work forward – jump in over your head. Push yourself out of your comfort zone and into an environment that forces you to think on you feet. Don’t worry if the shots aren’t great. Being out of your comfort zone will open your mind to seeing the subject and the process of photographing the subject in a new way. This will stay with you, no matter what you shoot. This experience is more valuable than half the stuff in your equipment bag – and lighter too.

———–

My relationship with photography is spiritual – even when the image I create is incredibly commercial. It’s not always about the image, but the process of building and breaking down…frustration and inspiration. It’s a sometimes painful process that creates the kind of depth in your photography that cannot be taught. It’s the realization that there are no absolute answers in photography, only questions that inspire more questions that keep you grabbing that camera and clicking that shutter.

rainy day = baking day

hdconnelly — Sat, 29 Aug 2009 22:40:38 +0000

It was an incredibly cold and rainy day for the end of August, but it was perfect weather for baking cookies! I tried this new recipe out – the toasted coconut is amazing and so crunchy. The cookies are really light and delicate. I thought they were best when a teeny bit undercooked – unless ya like ‘em super-crunchy.

Chocolate Chip Cookies with Toasted Coconut & Pecans

1/2 cup unsalted butter
3/4 cup sugar
1 egg
1/2 tsp vanilla extract
1 1/8 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup milk chocolate chips
1 1/2 cup toasted coconut flakes (reserve 1/2 cup)
1/2 cup toasted pecans

1. Cream butter and sugar. Beat in egg and vanilla extract until light and fluffy. Mix together flour, baking soda and salt in a separate bowl. Add to the creamed mixture. Add in chocolate chips, (1 cup) toasted coconut and pecans.

2. Drop spoonfuls of dough into remaining coconut – covering completely. Place spoonfuls 2″ apart on an ungreased cookie sheet. Bake at 375°F for 12-15 minutes.

hdconnelly — Wed, 05 Aug 2009 23:01:44 +0000

I thought I should start my first post off with the thing I’m asked about most – lighting.

My first piece of advice to all photographers wanting to know about light – consider what it is you’re lighting. Don’t head right for the lights and umbrellas. This isn’t the kind of problem the diagram on page 56 of your photo how-to books is going to solve.

How do we do it? Well start by looking at the subject. No, I mean REALLY look. What material is it? What are the textures? What are you trying to convey? Look for the best features of your subject – as well as the worst – and create your lighting game plan from that.

I think many people start out trying to adapt the fundamentals of lighting for portraiture to still life. I’m mainly a food and still life photographer, but I love to shoot portraits as well. From my experience, there is a organic energy in portraiture that doesn’t exist in still life. The inherent emotion in a direct gaze simply doesn’t exist with a ham sandwich. It’s up to the photographer to create that energy, emotion and mood.

When shooting food I have to consider the associations – positive and negative – of the dish. I’ll use light to bring out smooth and shiny surfaces of chocolate syrup or to make the rough texture of toasted bread look crunchy. When the eyes send a memo to your tastebuds and you find your mouth watering at an image on your computer screen - success!

Let’s talk chocolate pudding. Everyone loves it – and I think we all agree it’s that rich, creamy texture that really gets us. Visually I need to find “rich” and “creamy” – I want to tap into every happy pudding moment the viewer has ever had. While setting up this shot, I worked on styling a swirly-but-not-too-perfect bowl of pudding…then figured out how to light it so those folds of chocolate would have depth and texture.

I could have lit it so the chocolate was completely flat – you might’ve read “chocolate”, but would your tastebuds be reminding you of the rest?

Light is not just a means to illuminate your subject – it’s a means to sculpt it.

—

note: Thanks for stopping by – hope you enjoyed my first post! I’m looking forward to finding my voice here in blogland and hope you’ll enjoy the ride too! If you have any questions I can steal for blog ideas – send ‘em along or comment. I love an easy solution to blog-block.

Blood Orange Martini

hdconnelly — Sun, 21 Jun 2009 23:53:30 +0000

While I admit I won’t be eating slices of blood orange anytime soon (those are beautiful but tart little suckers!) I think they are perfect in martini form.

what you need:

4 ounces vodka
1/2 ounce triple sec or flavored orange liqueur
2 ounces blood oj
2 blood orange slices

happy happy

Molten Chocolate Cake

hdconnelly — Wed, 03 Jun 2009 23:16:44 +0000

This is so easy…and really, really good! I found the recipe at kraft’s website. The batter can be made earlier in the day and pop it in the oven just before serving.

4 squares Semi-Sweet Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

biscotti

hdconnelly — Sat, 30 May 2009 17:32:56 +0000

spiced and cinnamon- white chocolate chip biscotti

spice biscotti dipped in dark chocolate

My first attempt at making biscotti and I loved this recipe – very easy and tasted great! I split up the dough into different batches and added different ‘stuff’ to each part. One was white and cinnamon chip, one was spiced (clove, cinnamon, ginger) and the last one…which was definitely the best…had orange peel soaked in Grand Marnier and it has a wonderful orange-y taste and smells incredible.

Biscotti
(recipe from Hershey’s Kitchens

Ingredients:
1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups “stuff” – chocolate chips, nuts, crystallized ginger…I also added some spices to mine. So far it seems this recipe is pretty flexible

Directions:
1. Heat oven to 325°F. Lightly grease cookie sheet.

2. Beat butter and sugar in large bowl until blended. Add eggs and vanilla; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until smooth. (Dough will be stiff.) Using spoon or with hands, work 1 cup cinnamon chips and walnuts into dough.

3. Divide dough into four equal parts. Shape each part into a log about 8 inches long. Place on prepared cookie sheet, at least 2 inches apart; flatten slightly.

4. Bake 25 to 30 minutes or until logs are set and wooden pick inserted in center comes out clean. Remove from oven; let cool on cookie sheet 30 minutes. Transfer to cutting board. Using serrated knife and sawing motion, cut logs diagonally into 1/2-inch wide slices. Place slices close together, cut side down on ungreased cookie sheet. Return to oven; bake 5 to 6 minutes. Turn each slice; bake an additional 5 to 8 minutes. Remove from oven; cool slightly. Remove from cookie sheet to wire rack. Cool completely. *This is the part when you would drizzle chocolate on top.