alanakdavis.com photography

Recipe Book

2008-11-20T12:24:00.001-08:00

I've made a small cook book of the cupcake recipes to send to a close friend.

Yellow Cupcakes With Chocolate Buttercream

2008-11-18T19:31:00.000-08:00

Ingredients:
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla
3/4 cup milk

Instructions:
Preheat oven to 350°F. Grease and flour 2 9-inch cake pans.
In bowl, combine flour, baking powder, and salt with a wire whisk.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans.

Bake for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.

For a 9 x 13 pan - Baked at 350 degrees F. for 30 to 38 minutes.
(Alternately line 24 cupcake tins with paper liners, and bake for 18-20 minutes)

Buttercream Icing

Ingredients:
1 lb confectioner's sugar
1/2 cup unsalted butter
1 tsp vanilla extract
3 - 4 tbs milk
Pinch of salt

Instructions:
Blend 1/3 of the sugar with the butter. Add the vanilla, 2 Tbs of milk, and the rest of the sugar to the mixture. Gradually stir in more milk until desired consistency is reached.

Yield: Frosting for a 9-inch two-layer cake, or very generously for a 9x13 sheet cake.

Chocolate Buttercream Icing

Follow recipe above, alternately adding 4 ounces bittersweet chocolate, melted and cooled. Add more milk if needed.

Cream Cheese Icing

Ingredients:
1/2 cup unsalted butter
6 oz. cream cheese
1 tsp vanilla extract
3 cups confectioner’s sugar
Pinch of salt

Blend butter, cream cheese, and vanilla until smooth. Add sugar, vanilla, and salt. Mix on high until creamy about 1 minute.

Yields: 3 Cups

Yellow Cake

Photo Trade

2008-11-16T16:55:00.001-08:00

I'm glad Jen, got my photo trade and enojys them. I know I love what she sent me.

The Photographic Dictionary

2008-11-14T07:32:00.000-08:00

I'm excited to be a part of the www.thephotographicdictionary.org. There are some really beautiful photographs there.

Mornings

2008-11-13T04:31:00.000-08:00

My mornings are pretty routine. A glass of O.J., a slice of toast, & the most amazing coffee we brought back from Spain this summer. A simple breakfast, now weekends are a whole nother story.

Post Cards

2008-11-10T04:25:00.000-08:00

I'm sending my mom some blank postcards to draw on. I hope she enjoys them.

Clinton Hill Rainy Day

2008-11-08T11:33:00.000-08:00

The farmers market was a bit empty today, probably because of the rain. It's a nice day to stay inside and cuddle up with warm drinks and good movies.

Fall

2008-11-07T04:27:00.000-08:00

On my walk home from work yesterday, I found these leaves. New York City's fall is a little later than the rest of the state. I plan on doing something fun with them.

HOPE WINS!!

2008-11-06T16:10:00.000-08:00

What a great time in history today is. I feel a special pride knowing just like me, Barack Obama grew up in Hawaii. And now, he is going to lead our country and I have nothing but hope and gratitude. More. (he's the third from the left in the back row)

Cake

2008-11-06T15:38:00.000-08:00

Today is the birthday of one of my very best friends. She lives across the country in Portland, OR. I miss her, and ever year I look at the photos I took of this Red Velvet Cake I made for her birthday a few years ago when she came to visit me in New York.

Brownie Cookies

2008-11-04T13:43:00.000-08:00

Ingredients
9 ounces semisweet chocolate, chopped into 1/4-inch chunks
3 ounces unsweetened chocolate, coarsely chopped
6 tablespoons unsalted butter
1 cup sugar
3 large eggs
1/2 teaspoon pure vanilla extract
1 cup sifted all-purpose flour
1/4 teaspoon salt

Directions
Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. In a heatproof bowl set over (but not touching) simmering water, melt 5 ounces semisweet chocolate, unsweetened chocolate, and butter. Stir until smooth. Set mixture aside to cool slightly, about 5 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, beat chocolate mixture and sugar on medium speed until well combined, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs, and mix until completely combined. Beat in vanilla. Add flour and salt, and beat until just incorporated. Stir in remaining 4 ounces semisweet chocolate.
Using an ice-cream scoop about 2 inches in diameter, scoop dough into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until edges are set and centers are still a bit soft, 9 to 11 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days. Makes 16.

I make these for my boyfriend often, he loves them.

Trading Photos

2008-11-04T07:12:00.000-08:00

I just received two wonderful packages in the mail. Their contents are both very beautiful. Thank You Jen & Erin.

Shooting

2008-11-03T11:34:00.000-08:00

After a long hiatus, I am beginning to shoot more, in preparation for a redesign and launch of my photo website. These are images I have been working with.

New Beginnings

2008-11-03T05:02:00.000-08:00

This space online will serve as a sketchbook or collections of my ideas, words and projects.