This time I was more prepared. I prepped almost all the ingredients I needed for my apple crisp the night before our shoot. I don’t usually like to do that, because in my opinion, it looks too “staged” and unrealistic when everything is already perfectly measured out in tiny little colorful bowls. But this time I wanted to make sure I was accurate and didn’t leave out something important.
Well…I guess my efforts didn’t really help because I totally forgot to read the recipe sitting right in FRONT OF MY FACE, and left out the cinnamon and salt, which was also sitting right in front of me, thus messing up my own recipe again. Dude… this is becoming a bad habit!
But the good thing is that this time I didn’t sweat it. In the past, I may have done the entire scene all over again, painstakingly making sure to measure out more ingredients, re-speak my lines, and waste more time. But now, I think I’ve embraced the fact that these things will happen and the video doesn’t have to be perfect. So instead, I worked it into my script, laughed off my mistakes, and the world kept on spinning.
So other than that, the shoot was a fairly easy one. We didn’t argue with each other, I didn’t burn anything, and it wasn’t tiring. It helped that we didn’t have to move our camera equipment and lights back and forth constantly this time. The only thing I struggled with was making sure the ice cream didn’t melt on top of my warm apple crisp.
But this is where my experience in food styling came in handy, and I was able to pull out a couple tricks. But you can check out what our experience was like shooting this episode by coming behind the scenes with us in our video below:
I have to say that I was pretty proud of myself this day because I accomplished the introduction part of our episode in just two takes. Telling the “story” behind the inspiration of my recipes is usually the most challenging for me. Sometimes the words just don’t come out right. Thankfully, this time my brain and tongue decided to be friends.
I talked about how happy I was that I could bake an apple crisp using the Honeycrisp apples we had leftover from apple picking. For whatever reason, I never thought you could bake a dessert with them. So many apple dessert recipes usually require Granny Smith. Since Honeycrisp apples are pretty pricey and already sweet on their own, I thought they were only good for eating raw. But they are actually the PREFERRED apple to use for this Skillet Apple Crisp.
And truth be told, I’m so glad we didn’t eat the one apple with the leaves still attached to them, so we could use them in our photos.
It was nice and relaxing to end our shoot with a cup of coffee and something sweet. But I will say that Joe still needs to learn how to express what the food tastes like better on camera (wink). We’re working on it!
I like how you goofed and kept on going anyway. It made me feel better about all the times I mess up a recipe and have to correct my mistakes. I make an apple crisp with Tefal’s Actifry, which my daughter loves. The recipe is very similar to yours. I wish they had apple cider here in Finland, that’s the one ingredient I have yet to find here. If you know of an easy way to make apple cider, please consider making a video or blog post.
Thanks MK!
Glad you found it encouraging. I tend to get upset when I mess up on camera, but these days, I’m just shrugging it off and trucking along anyways. Hmm… don’t know how to make apple cider, but you can try to substitute with using apple juice, and then cut down the amount of sugar in everything else, since apple juice is sweeter than apple cider. And you can try to balance the sweetness by adding a little extra lemon juice too. Hope this helps!
Thanks for the suggestion, I’ll give it a try!