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.
Double Chocolate Mocha Icebox Cake
It’s the middle of October, but here in the desert our highs are still in the triple digits, so I made one of our favorite summer desserts this week. This double chocolate mocha icebox cake is what I would consider the ultimate no-bake dessert. This beauty layers a fluffy mocha mascarpone cream with chocolate cookies and while the cake chills overnight, those cookies soak up the cream making them tender and absolutely perfect. This one is so easy and a great choice for bringing to a cookout or keep slices in your freezer for any last minute dessert emergencies that may pop up. Today, we proving that your oven does not need to get involved to make a rich, decadent dessert. Let’s get started… Start by combining 2 1/2 cups of cold heavy cream with 8 ounces of room temperature mascarpone, 1/2 cup of granulated sugar, 1/4 cup of cooled
Spiderweb & Eyeballs Skillet Cookie
If you are looking for a quick and easy way to create something super cute for fall entertaining, this marshmallow spiderweb and candy eye balls skillet cookie should be added to your plans! Warm marshmallows will easily transform into spider webs that can be stretched over my favorite red velvet skillet cookie, this peanut butter fudge skillet cookie or these cute cookie cakes! When you are baking the skillet cookie base, make sure you generously grease the skillet to ensure the cookie pops out easily after it is decorated. I hate ruining decorations when the cookie is tough to remove from the skillet, so be sure to generously grease the interior and up the sides of the skillet too. Also, make sure you have time for the cookie to cool down for at least 30 minutes before adding the decorations, so the marshmallow doesn’t melt and slide down after you
Red Velvet Skillet Cookie
This gorgeous red velvet skillet cookie is ready to become the base for so many beautiful birthday, anniversary, Valentines Day or halloween desserts. Whether you add white chocolate or dark chocolate chips, a big scoop of vanilla extract, some roasted berries or cute decorations, this skillet cookie recipe makes a great addition to your baking repertoire. Let’s get started… Begin by whisking 1/2 cup of granulated sugar and 1/2 cup of brown sugar into 1/2 cup of softened butter. Add 1 large egg, 1 large egg yolk, 1 teaspoon of pure vanilla extract and 2 teaspoons of red food coloring and whisk vigorously until everything is fully combined. Notes: If you have gel food coloring, you should only need 1 teaspoon here and if you want to guarantee a deeper, richer red color, I love adding 1-2 drops of black food coloring. This is totally optional though! Add 1 1/2 cups of
Apple Crumb Donuts
We love a good crumb topping and today, we are topping my baked applesauce donuts with a buttery crumb topping and they are so good! These apple crumb donuts give both warmly spiced apple vibes and coffee cake-esque feels all in one very delicious little package. Let’s get started… Before you get started on the donut batter, make the crumb topping and chill it in the freezer so the crumbs are firm and cold before you add them. In a small dish, combine 1/2 cup of all purpose flour, 2 tablespoons of granulated sugar, 2 tablespoons of brown sugar and 1/2 teaspoon of ground cinnamon. Mix in 2 tablespoons of melted butter until you get a large crumb and chill in the freezer for now. Whisk 1/2 cup of applesauce with 1/4 cup of a neutral oil (I usually use olive oil here), 3/4 cup of your favorite milk and 2 teaspoons of pure
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.
