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QPhotography

Photographing DFW, my travels, and people/couples!
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📍Fort Worth, TX

03/26/2023

Well y’all, it’s been quite a while! Almost a year in fact! We started the house buying process amidst all the craziness and found one we loved!

Since then, I’ve had a lot of happy life events and my lovely gf moved in! Those house projects have kept us super busy but we’ve created a good setup for me in the office to continue doing some wonderful food photography!

I’m also starting to do videos for each food item I make so keep your eyes peeled and would love any constructive feedback on the vids!

Thought I’d start us off with a crowd favorite - Tiramisu! This was so light and fluffy, and packed with flavor…and hints of booze hehe. I’d take this dessert any day. The flavor just gets more rich as you let it sit in the fridge for a couple days (if it lasts that long!). I recommend going a bit lighter on the cocoa powder on the top then I did in the photos! Also, remember it’s a quick dip in the coffee/grand marnier mix for the lady fingers or it’ll be a soggy, disintegrated mess!

Recipe by

04/11/2022

Back at it with these espresso brown buttered chocolate chip cookies! Swipe to the last 3 to see the glow up from one of my first food photography photos! Let me know what you think!!

This couldn’t have been better timing as Foodtography School was doing a glow up challenge so this is my submission!

Best advice for these is browned butter, browned butter, browned butter! The nuttiness and rich flavor it provides is incredible and truly takes your cookies to the next level!

I was always a bit afraid I’d burn the butter and stopped cooking the butter too early. Trust me, give it that extra couple minutes!

Other advice is to double the espresso powder a recipe calls for cause I always find it’s a bit lacking but that’s my personal preference!

03/11/2022

Got some vanilla crème brûlée topped with fresh fruit for y’all today! Cracking that top is great when you’ve had a hard day at work, lemme tell ya!

Hands down, my favorite part of this process was using a culinary torch! I mean, who doesn’t like being able to play with controlled fire?!

Biggest piece of advice when making these is when you temper the eggs. You truly want to do it slowly and steadily WHILE whisking or your eggs will start to cook and become scrambled very fast 😅! Even doing that, I still had a few bits of eggs that coagulated into the size of small grains of rice, but that seemed normal after the several times I did these!

The end result was still a smooth, creamy custard with that solid melted sugar top!

I followed ‘s crème brûlée recipe and it won’t let you down!

Well I’m off to Philly for this weekend so if anyone has any recs I’m all ears! Hope everyone has a great weekend!!

02/13/2022

Caramel Sticky Buns will be the best dessert you’ve ever eaten, I promise you that! Swipe right if you wanna see that beautiful texture!!

Think cinnamon roll meets pecan praline for these. You’ve got that amazingly soft bread, aromatic cinnamon smell, and that delightfully rich caramel with a crunch of the walnuts to top it all off!

Recipe is “Christmas Sticky Buns” from . He calls the caramel for this recipe “caramel heaven” and he is 100% right about that one! I’ve used that caramel for different recipes since these!

Hope everyone has had a great weekend, enjoys the Super Bowl if you’re so inclined, and a good V-day with your SO’s!!

01/31/2022

Chocolate Almond Biscotti and coffee, what more can you ask for?

This dough has to be the one of the most aromatic I’ve ever made! It has a standard sweet dough smell but that almond scent elevates it to a whole other level!!

I recommend splitting the dough “log” you form for this into two so the biscotti become more of a single serving size. Otherwise they’re a quite a massive treat, especially once you dip it into chocolate!

I followed ‘s recipe for chocolate almond biscotti! He has two other flavors of them as well that I’ve made and they’re both fantastic but it’s hard to beat the classic flavor!

01/24/2022

Fresh pasta is fantastic!! You can truly taste difference between fresh and the stuff you buy at the store! I had to start out with fettuccine because that’s my fave (since I can’t make bucatini…yet anyway)!!

I followed the super simple pasta dough recipe from and it was smooth sailing from there! I used the pasta attachment for my kitchen aid I got from Christmas and it worked like a charm!! Highly recommend getting that attachment if you have a Kitchenaid!

Biggest piece of advice is to liberally apply flour to the dough during each phase. So when you’re rolling it out, between each time you thin out the dough, before you cut it, and then after you cut it so it doesn’t stick together! It helps so much I promise you!

01/16/2022

Nothing beats warm, freshly baked donuts and a cup of coffee! Especially when you’ve got these incredible Apple Cider Donuts! Now the question is do y’all spell it donut or doughnut?

Personally, I don’t like frying much so these baked donuts were a perfect fit! I recommend piping the batter into the donut mold and try to get it even with the inner ring so you get them perfectly round and plump! Second, don’t be shy when rolling them in the cinnamon sugar, the more the merrier in this instance!!

I got this recipe from , just look up Apple Cider Doughnuts on their site and you’re halfway to making a breakfast treat! 😄

Hope everyone has had a good week and crossing my fingers for the Cowboys to win this afternoon!

🍩 🍩

01/06/2022

First post of the new year! Whoo! It’s been faaaar too long since my last one but it’s been good enjoying the holidays with friends and family! I hope everyone had a good holiday season!

So after thanksgiving and Christmas, we all have leftover turkey. So I decided to make a fun dish with it and turn it into a Turkey Pot Pie!!

Homemade pie crust is a must with this one. Not only is it flakier and more flavorful, but I find it easier to shape and roll out than any premade pie crust out there!

Second recommendation is don’t take photos too late after this is baked as the gravy won’t be so runny, which may or may not have happened here 😅

12/04/2021

It’s that time of year for Linzer Cookies! Made these with golden shortbread cookies and filled with raspberry jam and they are OH SO GOOD!!

This is my contribution for the hosted by Helen and Laura

The dough for these really have to be cold to work with when rolling it out and to shape properly. Biggest piece of advice is to not roll them too thin or they won’t keep their shape! When cutting out the stars, be sure to remove the dough from the cookie cutter before cutting out the next one or they will lose their definition when baked.

Final note, don’t be me and accidentally put them together with the jam before realizing you forgot to dust them with powdered sugar 🤪

Hope everyone has had a good week!

11/12/2021

Fall is the season for soup and I always enjoy having this Pea Soup…with a little extra styling for the photo of course!

So a simple soup styling tip is to place a ramekin in the bowl or fill the bowl with glass rocks (think those rocks you see in fish bowls) so you can place your toppings nicely on the soup.

This really helps with soups that aren’t thick enough to hold the toppings on their own. Even for thick soups this helps as you don’t need to pour as much soup in the bowl, so you could do several bowls for a larger scene!

Finally getting a smidge colder here in Texas, so more fall recipes are coming your way!

10/30/2021

One thing I love about product-type photos is I can have fun with all the different edits! Which one is your favorite?

I love star anise cause it has such an unique shape and smells incredible but also adds that great fall flavor!

Off to a Halloween murder mystery party, so we’ll see if I make it out alive! 👻🎃

10/19/2021

Hey everyone I’m back! These are my first attempts at making macarons and I’m pleased with them! These are Pumpkin Cheesecake Macarons and I followed recipe for them!

So the ones here are my third batch I made within a few days. I wanted to nail consistent sizing and smooth tops (trickier than you’d think!). Most importantly I wanted to get the right texture where the tops have the crunch and then a slight chew in the center!

I topped these with a chocolate ganache and then graham cracker crumbs and it was oh so good! I highly recommend trying these!

Hope everyone is having a good week!

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