52 Frames- Week 41

 This week's challenge was called "Time". Played around with several ideas and submitted one.

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Extreem Macro

 For several years I've been eyeing the Venus Laowa 25mm f/2.8 2.5-5X Ultra Macro Lens and trying to convince myself to buy one, especially when seeing the super closeup of insects.

Last week I almost bought the lens. 

Had it in my cart and was about to press the "proceed with purchase" button when the smart side of my brain said: 

"Hey why don't you rent and try it out before buying."

Who knew I had a smart side to my brain! 

But it definitely was an advise worth taking.

Hence, I rented the lens for my Z for a 5 day period and within two days of the request, the lens arrived.

I played with it for about three days and realized that it was not a lens for me.

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52 Frames- Week 31

 This week's challenge was called "Color Temperature". Played around with several ideas and submitted one.

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52 Frames- Week 28

 This week's challenge was called "In The Style Of ....". Played around with several ideas and submitted one. 

(Chema Madoz)

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52 Frames- Week 10

 This week's challenge was called "Black and White". Played around with several ideas and submitted one.

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52 Frames- Week 5

 This week's challenge was called "Blue". Played around with several ideas and submitted one.

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Magic Ingredient

 Sometimes you come across a recipe in which the combination of ingredients, baffle you.

You wonder how could this particular ingredient get mixed with the other ingredients and create something good?

This beffudlement forces you to try out the recipe. Eventhough, you know that there are recipes out there (more so these days because so many want to have their 5 minutes of fame) that should never be tried.

Well this was the case for me.

I was looking for something sweet and chocolaty (the key word being chocolaty). Hence, I was perusing the internet when I came across this recipe which incorporated the following ingredient into the mixture.

If you are wondering what this ingredient is...wonder not.

I had a big box of Mejdool dates and since I am the only one in our household that enjoys these delicacies I was afraid they would dry out before they were all eaten.

Therefore, I turned them into date paste/puree. 

By the way for those of you not aware, date paste is an ideal natural sweetener, that's a healthier alternative to normal, white, granulated sugar.

I know, here I am telling you the benefits and uses of date puree but at the same time saying how baffeled I was with finding a recipe that incorporated this ingredient.

Truth be known I always saw date puree as something you would add to a pastry, just like jam or peanut butter or as in the case of these Palmiers (which I had made a week earlier).

But never did I think of them being combined with chocolate for the ultimate treat for a chocoholic.

The recipe is quiet simple to make and well worth your time.

It only takes just a few ingredients......

And creates the most chocolaty sweets for your taste buds...key word chocolaty.

 Fudgy Date Brownies

Ingredients

• 1 1/2 cups pitted dates
• 1 cup hot water
• 3/4 cup unsalted butter* softened (1 1/2 sticks)
• 2 cold eggs
• 1 teaspoon vanilla extract
• 3/4 cup cocoa powder
• 1/2 cup plus 2 tablespoons all purpose flour
• Sea salt for sprinkling

For the glaze:

• 3 tablespoons cocoa powder
• 3 tablespoons honey or other natural syrup-type sweetener
• 1 tablespoon melted butter or coconut oil
• 1/4 tsp pure vanilla extract

Instructions

Grease or line an 8x8 baking pan. Preheat oven to 350F.

In a food processor or blender, puree the dates and hot water until smooth. Measure out a cup of the paste (mine yielded exactly a cup,) and transfer to a large bowl with the butter.

Cream the butter and date paste until smooth.

Add the eggs, one at a time and vanilla extract, mixing until fluffy and smooth.

Add the cocoa and flour, and mix on low until well combined.

Spread batter into prepared pan, smoothing with the back of a spoon. Sprinkle a little sea salt on top.

Bake for 18-23 minutes, or until edges are set. Allow pan to cool while you prepare the glaze.

Whisk together the butter, honey and cocoa powder. Add vanilla and whisk until smooth. If the glaze seems a little runny- add a dash more of cocoa powder. If it seems too thick- you can add a splash of milk. Drizzle over the brownies and sprinkle with more sea salt.

Brownies will last for up to a week in a sealed container in the fridge.

Footnote:

These chocolaty delicacies are a close relative to fudge rather than brownies. They are more dense than most brownies, but believe me when I say they have the right amount of sweetness and chocolate for anyone claiming to be a chocoholic.

 THAT WOULD BE ME!!😁😉

 

Recipe courtesy of The Baker chick

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Upside Down! Week 34

 "Time for a visit to the Upside Down(5 points to you, if you get that reference)- take photos of things that are upside down or shoot your image with your device upside down to get a creative interpretation."

 The following photos were created upside down by reversing the camera.....

These photos were reversed/edited in Ps. 

 

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Abstract! Week 28

"Abstract photography is all about breaking free from traditional norms and embracing the.. strange/bizarre/ randomness. Abstract is about capturing shapes, colors, textures, and patterns that ignite your imagination."

A book, a magazine, incese, colored lights and some Ps edits resulted in the following shots.

 

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Low Key! Week 21

 "Low Key Simply put, it means that most of the frame is dark!"

 

Extra Challenge: Bodyscape

 

 

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High Key! Week 20

 High Key photography-Simply put, it means that most of your frame is bright!

Picture bright, airy shots with a fresh, dreamy vibe. Use natural light, artificial lights, or even reflectors to make your subject pop! 

 

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