There are times in which I just have neither the time nor the energy to dedicate to food photography.

It took me awhile to actually get over myself and start working consistently on this blog. But once I did [sorta], I realized just how damn hard it is to take good photos with a digital SLR camera.

I have a whole new level of respect for all of the really super talented food bloggers out there, especially those who still have day jobs.

I don’t get how you do it. I’m always freaking out, wondering when I’ll be able to get the best pictures of food. I know I could do a better job at an artificial light setup, but I just love that natural sunlight! Lucky for me, the days are getting longer, and I’ll have some time to take a billion photos of my baked goods after I leave the office for the day.

And despite the fact that I’m pretty terrible at photography, I gotta say that I think I’m starting to improve. There are days in which I feel terrible about my “work,” and I just can’t get it right. But the most beautiful part about any art – photography included, is that you truly do learn something new everyday. I may never love photography as much as I love baking itself, but just like baking, it’s a process.

If I keep working hard, I’ll get better at it. I’ve been terrified of starting a food blog for too long. But now that I’ve bitten the bullet, I’m sorta on a roll. I found that once I dove in and just started to do it, I have been able to get myself into a little rhythm – a routine [eww, routines!], if you will.

I may never be as amazing as some of the food bloggers out there, and I may always have to work a separate day job. I’m okay with that, for now. I’m just happy to be sharing my work on a tiny little space on the Interwebs. It might seem insignificant, especially in comparison to all of the other food blogs out there. But that’s okay. It’s something I’m deeply passionate about, no matter how many times my brother makes fun of me for taking 348 pictures of some brownies at different angles.

Oh yeah, where I was I going with this rambling? Oh, right: It’s that sometimes, there’s just not time to take pictures of everything, and spend an hour fussing over props and angles and lighting. Sometimes, I just like to snap a simple picture with my iPhone. And that it’s okay for people to think you’re batshit insane when you’re passionate about something. I’d rather go through this life being a weird, goofy mofo who is passionate about something positive. It makes everything a lot more enjoyable, if nothing else.

So for this peanut butter cookie recipe, I didn’t feel like taking a billion pictures. I felt like making cookies, taking a quick pic of said cookies on my cute little yellow gingham tray that I got from Portland, and then sharing my cookies with my loved ones. And you know what? I think that’s a-okay.

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Saveur Peanut Butter Cookies.

Yield: Makes about thirty larger cookies.

Ingredients:
– 1 1/3 cups all-purpose flour
– 1/2 tsp. baking soda
– 8 TBS. softened unsalted butter
– 3/4 cup granulated sugar
– 1/4 cup packed dark brown sugar
– 1/2 tsp. salt
– 1 1/4 cups chunky peanut butter [I used creamy.]
– 1 large egg
– 1 tsp. pure vanilla extract

Instructions:
1. Whisk the flour and baking soda together in a medium bowel, then set aside. In the bowl of a stand mixer fitted with the paddle attachment, put the butter, granulated sugar, brown sugar, and salt and mix on medium speed until it’s smooth and creamy. You should mix for about a minute, but make sure it’s not fluffy [I did this all by hand, and it worked out fine].
2. Add the peanut butter, egg, and vanilla to the butter and sugars, and beat until it’s smooth, about 30 seconds. {Note: My only gripe with this recipe – assuming I didn’t make a mistake – is that I felt it was too dry. If you find the dough to be a little too dry/crumbly, feel free to add some 2% or whole milk to the dough. I’d suggest only adding about a tablespoon – just until the dough is a little less dried out.} 
3. Stir in the flour and baking soda combination with a wooden spoon, until it’s just combined. Cover the dough with plastic wrap, and refrigerate at least two hours, or up to twelve hours.
4. Preheat the oven to 325 degrees F, then line cookie sheets with parchment paper. Break off heaping tablespoon-sized pieces of dough, and roll them into balls. Arrange the balls about 2 1/2″ apart on the cookie sheets. Use the tines of a fork to flatten the balls to a thickness about 1/2″, and make a grid pattern on top.
5. Bake until golden brown, about 15 minutes. Allow the cookies to cool completely, then store in an airtight container.

– Peanut butter cookie recipe from Saveur.