Beautiful food is my passion. Whether I am cooking for friends and family or styling food for photo shoots, I love creating beautiful dishes that you know you will love before you even take a bite.
In addition to creating clean, modern and beautiful content for restaurants, businesses and ingredient companies, I also have been collecting my favorite recipes to share with you here on Espresso & Lime.
Whether you are here for the recipes or here to create beautiful content for your business, food has brought us together and this makes me happy.
Food Styling
Product Photography
Food Photography
Recipe Development
Welcome
I'm Fallon, and I specialize in food styling, project photography, food photography and recipe development. We lived on the tiny island of Okinawa, Japan for several years and I found myself cooking in a very small kitchen without an oven, but with easy access to incredibly fresh fruits, vegetables and some of the best seafood in the world. As a girl who used her oven almost every day, my cooking style had to adapt and this was an eye opening, educational experience that taught me so much about food and the many ways that you can accomplish beautiful dishes from around the world.
Chocolate Chip Loaf Cake
I love a good loaf cake. I have so many super easy recipes that come together in one bowl and that can be made ahead and still stay moist and tender for a few days. There is something special about most of them – a cup of hot coffee whisked into the batter, greek yogurt, applesauce – all of these ingredients can help to keep a loaf moist and tender, but these are not the only ingredients that will help create a beautiful loaf cake… … mayonnaise works great too… trust me… Mayonnaise is essentially just oil, eggs and vinegar – i.e. fat, moisture and acidity – so, it adds something special to baked goods like this amazing chocolate chip loaf cake. It is so moist, so tender and loaded with plenty of mini chocolate chips in every single bite. Don’t let the mayonnaise get in your head here. Trust
Maple Chai Blondies
Fall is here and while I am a chai all year kind of gal, I especially love pairing it with other fall ingredients like pumpkin, apple and of course… maple. These maple chai blondies are a little chewy and a little cakey with the best warmly spiced maple flavors. Perfect with a cup of coffee, perfect with a PSL, perfect for the fall. Let’s get started… Begin by whisking 2 cups of brown sugar into a cup of melted butter until fully combined and then whisk in 1/3 cup of pure maple syrup, 2 large eggs, 2 large egg yolks and a teaspoon of pure vanilla extract and a teaspoon of maple extract if you have some on hand. Add 2 cups of all purpose flour, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of nutmeg, 1/4 teaspoon of cloves, 1/4 teaspoon of cardamom, 2 teaspoons of baking
Coconut Almond Cake
So, my parents are gluten-free and I have a few local friends that are too, so while I don’t typically bake gluten-free treats, I do love making them something that will knock their socks off and this coconut almond cake is exactly that. Made with almond flour and a few other simple pantry ingredients, this cake is naturally gluten-free, so there is no need to buy specialty ingredients for this one. It all comes together in one bowl and when I say that it is moist, delicate and bursting with the most incredible flavor… I mean it. Let’s get started… This one comes together in about 5 minutes, so grab all of your ingredients and preheat your oven to 350 degrees. In a large bowl, whisk 2/3 cup of a neutral oil with 4 large eggs, 1/2 teaspoon of coconut extract (or vanilla extract or both!), 1 tablespoon of orange
Pumpkin Olive Oil Cake
So I have this chocolate olive oil loaf cake that is pretty much perfect and although I do have some pretty fabulous pumpkin bread recipes already on the blog, I wanted something a little different… a little more moist, rich and extravagant. Enter – this pumpkin olive oil cake. Everything comes together in the same bowl with a regular whisk and basic pantry ingredients and after just a few minutes of simple work, you will be richly rewarded with a moist, perfectly sweet pumpkin olive oil cake. Let’s get started… Begin by whisking 1/2 cup of a good olive oil with 2 large eggs, 1/4 cup of whole milk and 1 1/2 cups of pumpkin puree until smooth. Add 1/2 cup of brown sugar, 1/2 cup of granulated sugar, 1/4 cup of maple syrup and 1 teaspoon of pure vanilla extract and whisk vigorously until everything comes together. Stir in 1
I absolutely love my Victoria Cookware cast iron skillets. They are durable, easy to clean, maintain wonderfully even heat and are oven safe.
If you make smoothies, sauces, salsa or soup then you should definitely have a great blender in your kitchen and I love my Ninja.
A kitchen scale makes a huge difference in baked goods and weighing your ingredients can ensure delicious results.
