Tag Archives: Ottawa Food Photographer

Ottawa Food Photography :: Heavenly Salted Caramel Sauce

I’m not entirely sure why I decided to call this Heavenly Salted Caramel Sauce when it’s clearly evil. Pure and total evil. Despite my best efforts I am completely unable to control myself walking by the refrigerator knowing this yumminess is inside. Ideally you want to save this ooey gooey goodness to use as an ice cream topping or something of that nature. In reality, I’d take bets with anyone that it would be long gone before you even have a chance to get out and buy some ice cream. ๐Ÿ˜‰


Heavenly Salted Caramel Sauce
1 cup water
2 cups white sugar
1 cup heavy cream
1 tsp vanilla
1/4 tsp sea salt
Pour water into a large sauce pan. Pour the sugar into the centre of the pan, not touching the sides. DO NOT STIR!
Heat over medium heat until sugar dissolves. Then turn heat up to high and boil until the mixture starts to turn brown. This should take approximately 20 minutes. (Still no stirring!)
Heat the cream in the microwave for 45 seconds. It will turn a golden brown colour. Add vanilla to the milk and then slowly pour it into sugar mixture along with the salt. Once blended, immediately remove from heat. Sauce will thicken as it cools. Pour into a jar and chill in refrigerator immediately.



Now be forewarned, this recipe can be tricky. The first time my hubby and I experimented with it we ended up with something super dark and thick in consistency. Which would be fine…expect that it tasted burnt. Our second attempt we realized that you must add in the cream and vanilla mixture as SOON as the sugar starts to turn brown. Any later and your sauce will taste burnt. Another tip to ensure it turns out: After adding in the cream and vanilla mixture, do not let it heat any longer on the stove. The longer this boils, the faster the moisture boils out. This will leave you with a very thick, grainy, fudge like treat. Which is also super delicious (and also known as Sucre a la Creme!) but will be very different from a syrup type stuff we’re going for here. ๐Ÿ˜‰


Despite the trickiness, this stuff really is delicious and totally worth making! Enjoy!! ๐Ÿ™‚


Ottawa Food Photography :: Easy Peasy Peach Cobbler

I love this recipe. It fits almost all of my criteria for a perfect dessert. You can thank me now…or later. Whichever you prefer. But I promise, the next time you have company over and can’t figure out what to serve them for dessert and you make this you’ll be saying “Wow, I must go back to Danielle’s blog and leave a comment telling her how wonderful this is!”. Because really…it doesn’t get easier than this folks. Don’t believe me? FOUR ingredient Peach Cobbler. That’s it. You’re Welcome. ๐Ÿ˜‰



Easy Peasy Peach Cobbler

Two 16oz cans sliced peaches (in syrup).

1 box of white or yellow cake mix

1/2 cup butter

1tsp ground cinnamon

Dump all contents of both cans of peaches into the bottom of a 9×13″ baking dish. Cover with dry cake mix, spreading it evenly over top of the peaches and pressing down firmly. Cube butter into tiny chunks and place them randomly around the top of the cake mix. Sprinkle the top with 1tsp of cinnamon (or as much as you like). Bake at 375 for 45 minutes. Serve warm topped with real whipped cream or vanilla ice cream. ENJOY!



To book a session with Danielle Lynn Photography (Ottawa Food Photographer), please contact me today! My services include photography for Ottawa Restaurants, Bakeries and cookbooks. My availability for Summer 2012 is filling up quickly – don’t wait to reserve your date!


Ottawa Food Photography :: Cauliflower and Cheddar Soup

At 29 years old, I can still say without a doubt that the best cook in the world is my Mom. Her recipes aren’t fancy, complicated or overly involved, but every one of them is good and in my mind, are the definition of comfort food. On a recent visit to my Mom’s house, she made this Cauliflower and Cheddar soup that is one of my favorites. It’s been years since I’d had it but the first bite reminded me of why it was always a childhood favorite. Tender, fresh cauliflower and warm cheesy, creamy goodness = get in my belly! ๐Ÿ˜‰

The best part of this recipe is how easy it is to make. The most time consuming part is chopping the cauliflower. But it’s worth it. Trust me. On cold rainy spring days (like we’ve been having a lot of in Ottawa lately!) you’ll be glad you took the time to make it. ๐Ÿ™‚

Cauliflower and Cheddar Soup

3 tbsp butter
1/2 cup chopped onion
3 cups (or one medium sized head) of chopped cauliflower
1 carton (900ml) of chicken broth
1/4 cup all-purpose flower
2 1/2 cups milk
1 1/2 cups sharp cheddar cheese, grated
Salt and pepper to taste

In large pot, melt butter and sautee onions until soft. Stir in broth and add in the chopped cauliflower. Bring to a boil, reduce heat and let simmer while covered for 15 minutes or until cauliflower is tender. In a measuring cup, combine flour and milk and add to pot. Cook and stir until mixture thickens. Remove from heat and add cheese slowly while stirring. Continue stirring until cheese is melted. Add salt and pepper to taste.

Danielle is an award winning photographer who specializes in lifestyle portraits of families and children as well as food photography in Ottawa, Ontario Canada. To book your own session or to inquire about my services, please contact me today!