Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Monday, January 13, 2014
This post is sponsored by Truvia ~Jaden
The snippit of time between coming back from Hong Kong and Tokyo….and Thanksgiving, I was asked by Kin Community, my new YouTube partner, to fly to LA and shoot a video for YouTube. We scrambled to make everything happen last minute and in a fit of holiday craziness + video shoot I made a drastic decision to CUT OFF ALL MY HAIR. This is not a new nervous tick — I’d done this before, and hey, it wasn’t too bad.
But this time, I directed my hairstylist to CUT IT ALL OFF. I had my own Britney Spears moment. Lesson learned: never get drastic cosmetic changes to body right before an important video shoot. My hands kept brushing off my phantom hair from my shoulders. My other nervous tick is twisting a lock of my hair – which I couldn’t do, so I resorted to pouring tequila in my coffee.
And all day I felt really floaty-light-headed (my thick Asian hair is really heavy and I must have lost 5 pounds above my shoulders with the haircut).
Despite the new ‘do boo-boo, we had a blast filming at Kin’s studio. We shot a Dark Chocolate Sea Salt Cookies made with Truvia Baking Blend.
When we shoot video here at my house for all the recipes on Steamy Kitchen, we use our Canon 5D Mark II for video. Audio is recorded on the Mac as a voice over for the video, mainly because it provides a snappy, quick video without out a lot of editing work (which I don’t like to do, but my assistant, Cheri, loves).
For this photoshoot, we recorded video and audio together, but the audio was captured separately on a different device (better quality) and the clapper thing below:
is clapped, it helps the video editor sync the audio to the video. Otherwise, my video would probably look like a poorly dubbed Chinese kung-fu movie.
We had a sound engineer, 2 video guys, the clapper guy, a behind the scenes photographer (who took these pics), a producer-boss (who wrangled/managed all of us), a food prep assistant (made sure all ingredients were measured and prepped, washed dishes). What a great crew!
Each of the camera guys had a job. One was the main videographer:
the other was Mr. Closeup:
The end of the video showed me serving the cookies at an office party.
Mr. Closeup getting close:
Mr. Wide (the camera shot angle, not him)
and the scrumptious cookies:
Watch the full video – but don’t judge my haircut.
Dark Chocolate Sea Salt Cookies Recipe
These dark chocolate sea salt cookies contain 25% fewer calories and 83% less sugar than the full-sugar version by using Truvia Baking Blend. This cookie has 120 calories and 2 grams of sugar per serving compared to the full-sugar version that has 160 calories and 12 grams of sugar per serving.
Ingredients:1-1⁄4 cups all-purpose flour
1⁄3 cup unsweetened baking cocoa
1⁄2 tsp baking soda
3⁄4 cup butter, softened
1⁄2 cup Truvía® Baking Blend
2 teaspoon vanilla
1⁄2 cup miniature semisweet chocolate chips
1 tablespoon Truvía® Baking Blend
3 tablespoon water
1 teaspoon coarse sea salt
Heat oven to 325°F.
In medium bowl, mix flour, cocoa and baking soda; set aside.
In large bowl, beat butter, 1⁄2 cup Truvía® Baking Blend, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour mixture. Stir in chocolate chips. Drop dough by rounded tablespoons on ungreased cookie sheet. Press down slightly.
Bake 13 to 15 minutes or just until set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes
Meanwhile, in small bowl, beat 1 tablespoon Truvía® Baking Blend and water. Brush over cookies (discard any remaining water mixture); sprinkle with salt.