Random iShots

While going through my iPhone photos recently, I realized I haven’t blogged any for a while. Here’s a random sampling:

The window of Georgetown Cupcakes, voted best by The Washington Post. I’ve only had the red velvet cupcake with cream cheese frosting, but I think it made me a better person.

Just for fun, I used the Photo Studio app on it:

cupcake boxes

artichokes

Some artichokes at the grocery store.

Glen Echo Park

Glen Echo Park at night. Hand-held.

purple tulips

Last purple tulip shot! (For now.)

{ms. pearl}

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About pearlsandprose

Photography. With a little life thrown in.
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14 Responses to Random iShots

  1. mindymilburn says:

    Thanks for sharing all these goodies, the cupcake box alone would make me want to buy the product 🙂 Love the shot of the artichokes too!

  2. Caroline says:

    Such pretty boxes!
    The artichokes shot is amazing. The color is really special.

    • Thank you! I almost didn’t include it. Was very surprised no one stopped me from taking pictures because it’s a very big grocery chain, but they pretty much ignored me.

  3. Mmmm…Georgetown cupcakes. I went to the Washingtonian’s Best of party a few years ago and had like 3 of their cupcakes. So good!

    Love the boxes!

  4. Cheryl Andrews says:

    How much fun is that … discovering shots you forgot about! Love the cake boxes in the Georgetown Cupcakes window. Now that I have a computer again I’m catching up on my JPGMag page. So many pictures from this latest trip to Savannah and Fort Myers … I still take 3 frames per shot! How old fashioned (film days) is that?!

    • Wow, Cheryl, I haven’t thought about bracketing in years! But I kind of do that until I get the light right. The difference is, I can see what works immediately. That’s probably the best part of digital photography for me.
      Will try to get on JPG after New York, as I want to see your pics. Savannah is a place I’d really like to see someday.

  5. The first shot is great, I love the colors. Pictures taken with iPhones have such great colors, I wish I could get one.

    • I’ve heard the cameras on other phones are good too. Technology is moving so fast, camera phones could replace point-and-shoots. They’ll also get more affordable. If I hadn’t been due for a free upgrade, I wouldn’t have an iPhone. Too expensive otherwise.

  6. Lady Jennie says:

    I would like to try red velvet anything. I’ve only ever heard of it.

    • This recipe is supposed to be very similar to the Red Velvet cupcakes from Georgetown Cupcakes. Hope you still have some American measuring cups and spoons around….

      RED VELVET CUPCAKES

      Ingredients
      2 1/2 cups all-purpose flour
      1 1/2 cups sugar
      1 teaspoon baking soda
      1 teaspoon salt
      1 teaspoon cocoa powder
      1 1/2 cups vegetable oil
      1 cup buttermilk, room temperature
      2 large eggs, room temperature
      2 tablespoons red food coloring
      1 teaspoon white distilled vinegar
      1 teaspoon vanilla extract
      For the Cream Cheese Frosting:
      1 pound cream cheese, softened
      2 sticks butter, softened
      1 teaspoon vanilla extract
      4 cups sifted confectioners’ sugar
      Chopped pecans and fresh raspberries or strawberries, for garnish
      Directions
      Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

      In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

      Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

      For the Cream Cheese Frosting:

      In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

      Garnish with chopped pecans and a fresh raspberry or strawberry.

      Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

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