Emily Photography

<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><b>I promised a while back that I would do some star trail photography, because the Canon 6D allows for that with the "Blub" mode. Now I'm able to hold that promise.</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Last night I went out to shoot some new material (more on that later), and stopped by the city park. The sky was bright and clear, and you could see the stars well. I set everything up, took the shots, and these are the first two results.</div><div style="text-align: justify;"><br /></div><div style="text-align: center;"><i>click on the images for a bigger view</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;">For the first exposure the shutter stayed open for 11 minutes<i>. </i>F-stop 8<i>,</i> ISO 100, 50 mm<i><br /></i></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2ercQYGpqiymGYzkZi-N3ik6nDr90Yn_e8M1gP2XC8Zvh6yR7MmXMRX2KGbRMDVbEGopvgq-Y51DjLiQewVEeKc7JBvgwlNCHrGANveDAlxvX0JjADYfSwxfMXvob-NrPG1outYG5-A/s1600/IMG_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2ercQYGpqiymGYzkZi-N3ik6nDr90Yn_e8M1gP2XC8Zvh6yR7MmXMRX2KGbRMDVbEGopvgq-Y51DjLiQewVEeKc7JBvgwlNCHrGANveDAlxvX0JjADYfSwxfMXvob-NrPG1outYG5-A/s1600/IMG_01.jpg" /></a></div><br /><a name="more"></a><div style="text-align: center;">This second one was shorter. Shutter stayed open for 2:30 minutes. F-stop 8, ISO 100, 50 mm</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIr-O26wwkv7csGmFN2-89Vxk-0JkfRcOl9HtjulzT9Wpq3zlNCXdXyvNZIcCeIJPjBWQ2KKU36ooSY78GxW1RP07XykaEYclhA7C8Sifvsj4ZG8HIlsAK4nJ6_TBTV7AYC9aBWAnFonI/s1600/IMG_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIr-O26wwkv7csGmFN2-89Vxk-0JkfRcOl9HtjulzT9Wpq3zlNCXdXyvNZIcCeIJPjBWQ2KKU36ooSY78GxW1RP07XykaEYclhA7C8Sifvsj4ZG8HIlsAK4nJ6_TBTV7AYC9aBWAnFonI/s1600/IMG_02.jpg" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;">I will do a tutorial on this subject matter soon, and explain how you can get images like these. Also I will try it out more myself. The park last night wasn't an ideal place to do this, I will talk about that more in the tutorial. But I think that the images came out nicely.</div><div style="text-align: justify;"><span style="font-size: large;"><span style="color: #0b5394;"><br /></span></span></div><div style="text-align: center;"><span style="font-size: large;"><span style="color: #0b5394;"><u><span style="font-size: small;"><b>Small Update: </b>New Blog Feature</span></u></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I wanted to quickly add this to this post. <b>From now you can directly subscribe to this blog with your e-mail address!</b><br /><br />Simply type your e-mail address into the form on the right side of this blog, and click Submit.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHh7Au8iaVB9dvWTTYR3d-Jm_0GT78CpPD-MNSliwYizmhUIQMpr4HhdwGpKW52KrRIfmJYaz3AqznTqwX0rZ88_NCXxzQ3UUxA3zqPYSBwiBndhyfb83WK-K4DM9okLQBs7V3R5UEMHk/s1600/SubscribeEmail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHh7Au8iaVB9dvWTTYR3d-Jm_0GT78CpPD-MNSliwYizmhUIQMpr4HhdwGpKW52KrRIfmJYaz3AqznTqwX0rZ88_NCXxzQ3UUxA3zqPYSBwiBndhyfb83WK-K4DM9okLQBs7V3R5UEMHk/s1600/SubscribeEmail.jpg" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #0b5394;"><b>You will be given automatic updates on your e-mail whenever a new post is uploaded, and won't miss any new content.</b> </span>I know that the blog feed can sometimes be very crude, and I think that this is a easy and simple way to stay in touch. Feel free to subscribe right away, it only takes a couple of seconds.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Thanks for stopping by. I hope you like the images from today's post, more night photography from Mostar to follow soon.</b></div></div>

Star Trail Photography

I promised a while back that I would do some star trail photography, because the Canon 6D allows for that with the "Blub" mode. No...

6:06 AM

Vintage Child

Vintage Child

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3:57 AM

Red Velvet Cupcakes with Cream Cheese Frosting Recipe

<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><b>The weekends are the best for baking. Not only do I crave some home baking during these days, but I actually have some time on my hands to make it.</b> These red velvet cupcakes with cream cheese frosting are decadent and delicious. I am using a recipe from Nigella Lawson's cookbook "Kitchen". You can even make this ahead and freeze the un-iced cupcakes.<br /><br />I love the icing here as well. It's very creamy and rich, but at the same time (and I guess that's because of the lemon juice) very fresh. I'm not big into decorating food, but here no matter what you do with them after you ice them, they will look great. I used an edible silver coated ball, to sit snugly on the top of the cupcake.</div><div class="MsoNormalCxSpFirst" style="text-align: center;"><i><span style="mso-bidi-font-weight: normal;"><br /></span></i></div><div class="MsoNormalCxSpFirst" style="text-align: center;"><i><span style="mso-bidi-font-weight: normal;">click on the images for a bigger view</span></i></div><div class="MsoNormalCxSpFirst"><span style="mso-bidi-font-weight: normal;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7glAYFeGTqrotOnG9XzBL8ElhDPeufZo0TFcMUsNLE22mdkIGBZKjW9pN_Yh7wuhWF7BTuBNiwZtLJJNumrIA0aPAC0ug0XVpe_hbUrtWBymTiwwdjHJX0C0hr7OrzPYQwPBgj5MLfg/s1600/IMG_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7glAYFeGTqrotOnG9XzBL8ElhDPeufZo0TFcMUsNLE22mdkIGBZKjW9pN_Yh7wuhWF7BTuBNiwZtLJJNumrIA0aPAC0ug0XVpe_hbUrtWBymTiwwdjHJX0C0hr7OrzPYQwPBgj5MLfg/s1600/IMG_01.jpg" /></a></div><br /><a name="more"></a><div style="text-align: justify;">The batter is very intense colored and looks great. I used two spoons to get it out, but I think an ice-cream scoop will do the job better. And just in case you were wondering, yes i did lick the spoons! :) </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6yCnPONWD33gdqpvgknYZzVLag87vGJXVY9Kp0v3G-QhO7iDMxONxU2E5nB9tBZqBsf33VEVo2Z8ckJIrwsAX47TJxqbYxMOt2_C2whrXwHYnRc8A6aKbewpkQubtl9K-3OwV22Eu6Fo/s1600/IMG_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6yCnPONWD33gdqpvgknYZzVLag87vGJXVY9Kp0v3G-QhO7iDMxONxU2E5nB9tBZqBsf33VEVo2Z8ckJIrwsAX47TJxqbYxMOt2_C2whrXwHYnRc8A6aKbewpkQubtl9K-3OwV22Eu6Fo/s1600/IMG_02.jpg" /></a></div><br /><div style="text-align: justify;">As you can see, I didn't use a muffin tin as Nigella's recipe calls for. I just put the individual cases on a big tin and put them into the oven, and they came out fine. But a muffin tin is the better solution if you have it.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8xmJhhjmN55xFWsEAmDeLzuKWG59sHs4-zrAQ5GPw8MJQ7qAoVw_YphmMFi3dTXua4Ivau-RT9EfGmUkJs0pcUkP8y5gvR2-VPXanBkb50qIrACSDS-T4wp_-BnUZuE-qZW6nbE6NMU/s1600/IMG_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8xmJhhjmN55xFWsEAmDeLzuKWG59sHs4-zrAQ5GPw8MJQ7qAoVw_YphmMFi3dTXua4Ivau-RT9EfGmUkJs0pcUkP8y5gvR2-VPXanBkb50qIrACSDS-T4wp_-BnUZuE-qZW6nbE6NMU/s1600/IMG_03.jpg" /></a></div><br /><div style="text-align: justify;">On the left: a baked cupcake cooling and waiting to be iced. You could absolutely use any icing you want. Chocolate icing with a cherry on top would go well too. On the right: a proud iced cupcake, waiting to be bitten into. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9GClwiDELIQS3CoDKJJDs_fPNWqGW3D82CfITIf5gCAIdGF4chJdpSo_fdZH0s6Dro3FUzMvk0L-qd_NjMbU2o7wk75ZYg3L3sxtdyhO__nirWALrtkrCPbdmRZZQZ6y1ZtcvHQq5DI/s1600/IMG_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9GClwiDELIQS3CoDKJJDs_fPNWqGW3D82CfITIf5gCAIdGF4chJdpSo_fdZH0s6Dro3FUzMvk0L-qd_NjMbU2o7wk75ZYg3L3sxtdyhO__nirWALrtkrCPbdmRZZQZ6y1ZtcvHQq5DI/s1600/IMG_04.jpg" /></a></div><div class="MsoNormalCxSpFirst"><span style="mso-bidi-font-weight: normal;"><br /></span></div><div class="MsoNormalCxSpFirst"><span style="mso-bidi-font-weight: normal;">Here is the complete recipe:</span></div><br /><blockquote class="tr_bq"><div class="MsoNormalCxSpFirst"><b style="mso-bidi-font-weight: normal;">For the cupcakes you will need:</b></div><div class="MsoNormalCxSpMiddle">- 250 gr (1 and 2/3 cups) flour</div><div class="MsoNormalCxSpMiddle">- 2 tbsp cocoa powder (sifted)</div><div class="MsoNormalCxSpMiddle">- 2 tsp baking powder</div><div class="MsoNormalCxSpMiddle">- 1/2 tsp baking soda</div><div class="MsoNormalCxSpMiddle">- 100 gr (7 tbps) soft unsalted butter</div><div class="MsoNormalCxSpMiddle">- 200 gr (1 cup) sugar</div><div class="MsoNormalCxSpMiddle">- 1 tbsp red paste food coloring</div><div class="MsoNormalCxSpMiddle">- 2 tsp vanilla extract</div><div class="MsoNormalCxSpMiddle">- 2 large eggs</div><div class="MsoNormalCxSpMiddle">- 175 ml (3/4 cup) buttermilk or runny yogurt (Nigella's recipe uses buttermilk, but since I didn't have it i used runny yogurt and it worked out fine)</div><div class="MsoNormalCxSpMiddle">- 1 tsp cider vinegar</div><div class="MsoNormalCxSpMiddle"><br /></div><div class="MsoNormalCxSpMiddle"><b style="mso-bidi-font-weight: normal;">For the cream cheese icing you will need</b></div><div class="MsoNormalCxSpMiddle">500 gr (1 lb) icing sugar</div><div class="MsoNormalCxSpMiddle">125 gr (4 oz) cream cheese</div><div class="MsoNormalCxSpMiddle">125 gr (1/2 cup) soft unsalted butter</div><div class="MsoNormalCxSpMiddle">1 tsp lemon juice</div></blockquote><br /><div class="MsoNormalCxSpMiddle"><b style="mso-bidi-font-weight: normal;">For the cupcakes:</b></div><div class="MsoNormalCxSpMiddle"><br /></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;">1. Preheat the oven to 170°C / 325°F, and line your muffin tins with paper cases. (The amount of batter comes out to 2 tins)</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;">2. Combine the flour, cocoa, baking powder and baking soda in a bowl.</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;">3. In another bowl, cream the butter and sugar, beating well, and when you have a soft, pale mixture beat in the food coloring and the vanilla.</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;">4. Into this colored mixture, still beating, add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients. </div><div class="MsoNormalCxSpMiddle" style="text-align: justify;">5. Finally beat in the buttermilk/yogurt and the vinegar and divide this batter between the cases.<span style="mso-spacerun: yes;"> </span>Bake in the oven for about 20 minutes. </div><div class="MsoNormalCxSpMiddle" style="text-align: justify;">6. Leave them to cool on a wire rack and do not ice with the frosting until absolutely cold.</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br /></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;">For the cream-cheese icing:</b></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br /></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;">1. Put the icing sugar into a processor and blitz to remove any lumps.</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;">2. Add the cream cheese and butter and process to mix. <span style="mso-spacerun: yes;"></span>Pour in the lemon juice and process again to make a smooth icing.</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;">3. Ice each cupcake, using a teaspoon or small spatula.</div><div class="MsoNormalCxSpMiddle"><br /></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;">Un-iced cupcakes can be frozen, layered with baking paper, in  airtight containers for up to 2 months. Defrost for 3-4 hours on a wire  rack at room temperature. Frosting can be frozen separately in  airtight container for up to 3 months; defrost overnight in fridge then  bring to room temperature and beat briefly before use.</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br /></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><b>Thank you all for stopping by. I hope you will like the images and the recipe and if you haven't tried these yet that you will make them.</b></div></div>

Red Velvet Cupcakes with Cream Cheese Frosting Recipe

The weekends are the best for baking. Not only do I crave some home baking during these days, but I actually have some time on my hands to m...

5:46 AM

Dress for the races by J. Dukes, photo by Reutlinger, Les Modes May 1912

Dress for the races by J. Dukes, photo by Reutlinger, Les Modes May 1912

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3:51 AM

Emily Photography

Vintage Beauty

Star Trail Photography

Vintage Child

Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Dress for the races by J. Dukes, photo by Reutlinger, Les Modes May 1912

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