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Hi, I’m Jenny! I am a mom, home cook, self taught photographer and videographer, but first and foremost an artist. Sunny with Shadows is my passion project turned full time job, where I use the mediums of photography, videography and explosive flavor combinations to bring food to life.

Recent Recipes

elevated store bought stuffing

Elevated Store Bought Stuffing

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butternut squash dumplings with miso mushrooms sauce

Butternut Squash Dumplings with Miso Mushroom Sauce

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chicken meatball marinara

Easy Chicken Meatball Marinara

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miso maple roasted carrots

Miso Maple Roasted Carrots

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cajun shrimp mac and cheese

Pressure Cooker Cajun Shrimp Mac and Cheese

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spinach fettuccine with burrata and burst cherry tomato sauce

Spinach Fettuccine with Burrata and Burst Cherry Tomato Sauce

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blue cheese rosemary walnut stuffed pears

Blue Cheese and Walnut Stuffed Pears

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cheddar and green onion buttermilk drop biscuit

Cheddar and Green Onion Buttermilk Drop Biscuits

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Roasted Corn Ribs

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walnut pumpkin bread

Walnut Pumpkin Bread

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Fettucine with Burst Cherry Tomato Sauce and Buratta

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Hi, I’m Jenny! I am a mom, home cook, self taught photographer and videographer, but first and foremost an artist. Sunny with Shadows is my passion project turned full time job, where I use the mediums of photography, videography and explosive flavor combinations to bring food to life.

Featured Video

Miso Maple Roasted Carrots

This easy, delicious and impressive side dish comes together in minutes and everyone will love it, promise.

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(recipe👇) Black Tea and Rose Creme Brûlée 🥀

recipe created for @drinkdona using their Rose is my Name black rose tea ❤️

Ingredients//
• 2 ¼ cups heavy cream
• 3 tsp Rose is my name loose leaf tea or tea of choice
• 1/8th tsp salt
• 1 tsp vanilla extract
• 5 egg yolks
• ⅓ cup sugar + extra sugar for topping
• 2 qts water for water bath

Method//
1. Preheat the oven to 325°F. Prep by placing four 6 oz ramekins in a large baking dish and boiling your water.
2. Place heavy cream in a small saucepan over medium/low heat. Add in tea and salt and let steep for about 10 minutes stirring continuously. Drain through a fine mesh sieve or cheesecloth. Alternatively you can use 3 tea bags and just squeeze them out. Put the strained heavy cream back in the pan and heat until steaming (do not boil).
3. While cream is heating, place your egg yolks in a large bowl and sprinkle ⅓ cup of sugar over. Whisk these together until light in color. Once the cream is heated, remove from heat, add vanilla and temper the egg mixture by pouring a skinny stream of the cream into the bowl while whisking. Add the rest of the cream to the egg mix and stir until combined.
4. Pour an even amount of mix in all the ramekins. Then pour the boiling water in the dish halfway up the ramekins. Bake in the oven for 40 minutes or until the centers are stable but still jiggy. Let cool completely on the counter and then place in the refrigerator for at least 30 minutes. Remove from the fridge and sprinkle a layer of sugar over the top. Broil in the oven for a couple minutes (watch carefully) until sugar is melted and browned or use a blow torch. Enjoy!
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#f52grams #foodtographyschool #thekitchn #surlatable #hautescuisines #foodthe8thart #makemore
#gloobyfood #eattheworld #foodwinewomen #tastingtable #rslove #bhgfood #cremebrulee #crèmebrûlée #cremebrûlée #dessertrecipe #deliciousdesserts #dessertshots #dessertvideos #holidaydesserts #holidaydessert

(recipe👇) Stuffed Honeynut Squash with Miso Hon

(recipe👇) Stuffed Honeynut Squash with Miso Honey Butter! These will take your Thanksgiving to the next level, and it’s SO easy anyone can do this!

Ingredients//
•4 honeynut squash
•2 tbsp butter, softened + 2 tbsp butter, melted
•2 tsp brown rice miso paste separated
•1 tbsp honey
•Stuffing recipe (you can find my Elevated Store Bought Stuffing recipe at the link in my bio or further down in my reels!)

Method//
Preheat oven to 400F. Line a baking sheet with parchment paper. Slice all honeynut squash lengthwise, scoop out the seeds, make cross hatch slices in top of flesh and place them flesh stuff up on the baking sheet. Mix 2 tbsp softened butter and 1 tsp miso paste together to form miso butter. Brush this on the exposed flesh of the squash all over. Bake for 25-30 minutes or until tender. Once tender, scoop out some of the honeynut flesh and stuff them with your stuffing. Pop them back into the oven for 5-10 minutes, or until heated through. While they are in the oven make the Miso Honey Butter by mixing the 2 tbsp melted butter, 1 tsp miso paste and 1 tbsp honey. Drizzle over stuffed squash and serve immediately!
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#f52grams #foodtographyschool #thekitchn #surlatable #hautescuisines #foodthe8thart #makemore
#gloobyfood #eattheworld #foodwinewomen #tastingtable #rslove #bhgfood #thanksgiving #thanksgivingdinner #thanksgivingrecipes #honeynutsquash #stuffedsquash #easyrecipesathome #homecookingisthebest #feedfeed

(recipe👇)HOT HONEY 🍯 is the easiest thing to

(recipe👇)HOT HONEY 🍯 is the easiest thing to make literally ever in the world. Promise. Drizzle it over pizza, cornbread, fruit or put it in a salad, cocktail, marinade I mean the list goes on and on and on.

Ingredients//
•1 cup honey
•2 tbsp red pepper flakes
•2 tsp hot sauce (I used @acidleague Sichuan Málà)

Method//
In a small saucepan heat your honey and red pepper flakes over low/medium heat until small bubbles appear around the edge. Remove from heat and stir in your hot sauce and let sit and meld for about 5 minutes. You can keep the red pepper flakes in at this point if you want, but it will get hotter and hotter the longer it sits. I’m kind of a baby and don’t like things incredibly spicy so I strained out the red pepper flakes. I did however have some homegrown and dried shishito peppers that I decided to throw in there, but this isn’t necessary at all. Store in an airtight container on the counter!
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#f52grams #foodtographyschool #thekitchn #surlatable #hautescuisines #foodthe8thart #makemore #hothoney #honey #honeyrecipes
#gloobyfood #foodwinewomen #feedfeed #easyrecipesathome #foodvideography #foodvideos #foodvideographer

🥀black tea + rose creme brûlée developed for

🥀black tea + rose creme brûlée

developed for @drinkdona. recipe coming soon!

#f52grams #foodtographyschool #thekitchn #surlatable #hautescuisines #foodthe8thart #makemore
#gloobyfood #eattheworld #foodwinewomen #tastingtable #rslove #bhgfood #dessertshots #foodartblog #feedfeed #cremebrulee #tearecipes #bakingfromscratch #cremebrûlée

(BRAND NEW recipe 🙌) Butternut Squash Dumplings

recipe👇) 🥕Miso Maple Roasted Carrots🥕 Loo

recipe👇) 🥕Miso Maple Roasted Carrots🥕 Looking for an exciting Thanksgiving side dish everyone will love?! LOOK NO FURTHER! Miso and maple make the most delicious pairing you aren’t going to want to miss out on this for reals 🙌

Ingredients//
•2 lbs carrots
•2 tbsp maple syrup
•1 tbsp soy sauce
•1 tbsp rice wine vinegar
•1 tbsp miso paste
•1 teaspoon Dijon mustard
•2 cloves garlic, minced

This is super simple, and only takes about 40 minutes (seriously max 10 minutes hands on time). CLICK THE LINK IN MY BIO @sunnywithshadows FOR THE RECIPE!!

or head to👉https://sunnywithshadows.com/miso-maple-roasted-carrots/
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#f52grams #foodtographyschool #thekitchn #surlatable #hautescuisines #foodthe8thart #makemore #lifeandthyme
#gloobyfood #eattheworld #foodwinewomen #tastingtable #rslove #bhgfood #roastedcarrots #veganfoodshare #veganthanksgiving #thanksgivingsides #thanksgivingfood #veganrecipe #miso #thanksgivingdinner #veganfoodporn #carrots🥕 #carrotrecipes #easysidedish

(recipe👇) Preserved Meyer Lemons! 🍋 This mak

(recipe👇) Preserved Meyer Lemons! 🍋 This makes them last foreeeeeever and they become more mellow! Perfect for pastas, salmon, yogurt, you name it 🙌 Stay tuned for recipes using them coming soon. 🍋

Ingredients//
• lemons (I used Meyer cause they are the best but any ole lemon will work!)
• salt
• extra lemon juice for topping off if needed

Method//
So you can pretty much make however many of these preserved lemons as you want. The method is the same for 10 as it is for 1. You want to start off with a canning glass jar that will fit however many lemons you plan to preserve. Go ahead and put a couple teaspoons of salt at the bottom of the jar before you start. Next slice the lemon lengthwise but don’t cut all the way through, because you are going to slice it the opposite of that making an X in the lemon with the bottom still attached (see video). Pull it open some and sprinkle about a tablespoon of salt inside and some in the outside. Place the lemon in the jar and use something to smoosh it down to release the juices (I used a cocktail muddler). Do this same thing to all the lemons, smooshing them down each time you add a new one to the jar. The lemon juice should cover all of the lemons, and if it doesn’t add however much more fresh lemon juice to the top. Sprinkle another couple teaspoons on top for good measure, then put the top on the jar and let them sit on the counter for a couple of days. Turn the jar upside down every now and then so make sure everything inside is evenly coated. After a couple days put the jar in the fridge and leave for at least another 3 weeks to use. Once they are ready, pull a piece out, rinse the salt off, pull out the pulp, and slice thinly. Use on pasta, yogurt, salmon I mean the possibilities are endless!! I’ll have some recipes coming out soon that use it, so stay tuned 🙌
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#f52grams #foodtographyschool #thekitchn #surlatable #hautescuisines #foodthe8thart #makemore #lifeandthyme
#gloobyfood #eattheworld #foodwinewomen #tastingtable #rslove #bhgfood #preservedlemons #lemonrecipes #preservedlemon #simplerecipes #easyrecipesathome #lemonjuice #lemon🍋

(recipe👇) Cashew Butter is on repeat over here

👁 ALL SEEING PIES 👁 will surely cause a spec

👁 ALL SEEING PIES 👁 will surely cause a spectacle at your Halloween party this year!

What you’ll need:
•2 pre made @pillsbury pie doughs (or make your own if that’s your thing)
• cherry pie filling
• large egg and splash of milk for egg wash

How to:
Preheat oven to 375F. Line a baking sheet with parchment paper. Roll out your pie dough. First cut 2 triangles that are the same size. I did mine about 4” all sides (or at least tried). Next cut out 2 circles about 1.5”-2” wide. Then you’ll cut a smaller circle out of one of those circles for the pupil. Once you’ve done that, lay that circle on top of one of your triangles (this will now be the top triangle) and using the same smaller circle as you just used, cut a hole through the triangle in the same place as the pupil. Next take the other circle you cut and slice the top and bottom off in the shape of eye lids (see video). You’re going to layer these on top of the pupil you have already made. Once all of these are cut out you can attach everything with some egg wash by brushing it on the back side and gently pressing it into place. Once the top is assembled, place 3 cherries in the center of your bottom triangle. Lightly brush egg wash around the edges of the bottom triangle, and then lay the top triangle over the bottoms so the cherries are showing through the eye hole. Press down gently to seal with your finger, and then using the prongs of a fork press all the way around it insuring it is completely sealed. Place your pies in the freezer for 10 minutes, then take them out and light brush egg wash all over top. Bake at 375F for 11-12 minutes or until golden brown. Enjoy!
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#f52grams #foodtographyschool #thekitchn #surlatable #hautescuisines #foodthe8thart #makemore #lifeandthyme
#gloobyfood #eattheworld #foodwinewomen #tastingtable #rslove #bhgfood #halloweenfood #halloweenfoodideas #handpies #cherrypie #spookyseason #foodvideography #halloweenideas

(recipe👇) No Bake Chocolate Mousse! This stuff

(recipe👇) No Bake Chocolate Mousse! This stuff is seriously indulgent and every single bite will have you on cloud 9 😍

Ingredients:
6 ounces chocolate (1 cup), chopped
1 ½ cup heavy cream, divided into 1 cup and ½ cup
2 tbsp powdered sugar
½ tsp vanilla extract
⅛ tsp kosher salt
Method:
In a medium microwavable bowl, melt chocolate, ½ cup heavy cream and kosher salt in 20 second increments in the microwave, stirring between each. Set aside to cool.
Using a hand mixer, whip the rest of the whipped cream (1 cup), powdered sugar, and vanilla until soft peaks form.
Fold ⅓ of the whipped cream and sugar mix into the chocolate until combined. Fold in the rest of the whipped cream mixture gradually, careful not to knock out too much air.
Portion into cups, cover with plastic wrap and chill in the refrigerator for 2 hours before serving. Top with whipped cream and chocolate shavings!
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#f52grams #foodtographyschool #thekitchn #surlatable #hautescuisines #foodthe8thart #makemore #lifeandthyme
#gloobyfood #eattheworld #foodwinewomen #tastingtable #rslove #bhgfood #nobakedessert #moussedechocolate #chocolatedessert #chocolatemousse #mousseauchocolat #easydessert #fancydessert #chocolateaddict #dessertrecipe #simpledessert

MUMMY DOGS! It’s officially spooky season and I’m celebrating with these cutie mummies because not only are they easy and fun but they are DELICIOUS. Aka I’m never eating a hot dog without it being wrapped in a crescent with cheese ever again.

Ingredients:
•10-12 hot dogs
•1 package @pillsbury crescent rolls
•4 slices pepper jack cheese (or whatever cheese you want to use)

Method:
Preheat oven to 375°F. Prepare a baking sheet with parchment paper. Unroll your crescent rolls into 4 rectangles and pinch the perforated edges together. Using a pizza cutter, slice the crescent rectangles lengthwise into about 10 slices each. Slice the pieces a cheese into 3 slices each (I like big pieces of cheese). On your prepared baking sheet, lay down a piece of crescent roll horizontally, then a piece of cheese vertically (like a cross) and then set a hot dog on top of the cheese. Wrap the crescent dough around the hot dog and cheese like bandages until it’s pretty covered but still has some spaces (You can use more than one piece of crescent roll to go opposite of each other to make a better effect). Repeat with all your hot dogs, then bake (cheese side down) in the oven for 13-15 minutes or until golden brown. Use mustard and a toothpick to dot some eyes or you can use candy eyes! Enjoy!
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#f52grams #foodtographyschool #thekitchn #surlatable #hautescuisines #foodthe8thart #makemore #lifeandthyme
#gloobyfood #eattheworld #foodwinewomen #tastingtable #rslove #bhgfood #halloweenfood #halloweenfoodideas #partyfood #crescentrolls #hotdogs #partyfoodideas #halloweenparty

(recipe👇) I don’t eat meat often, but I eat t

(recipe👇) I don’t eat meat often, but I eat these chicken meatballs every single Wednesday. Because they’re that good (and Wednesday is just a really crazy day for us and they are stupid easy to make).

Ingredients for meatballs:
•16 oz ground chicken
•1 large egg
•1/2 cup bread crumbs
•1/2 cup shredded Parmesan cheese
•3 tbsp milk (can sub oat milk that’s what I use)
•1 tsp garlic powder
•1/2 tsp smoked paprika
•1 tsp Italian seasoning
•1/2 tsp onion powder
•1/2 tsp salt

For dish:
•24 oz jar marinara (my favorite and go to is @raoshomemade Roasted Garlic Sauce)
•1-2 cups shredded mozzarella

Preheat oven to 400F. In a large oven proof skillet (my @staub_usa 11” cast iron is perfect) pour marinara to evenly coat pan and set aside. Mix all ingredients except the shredded mozzarella in a large bowl until well combined (I don’t even use gloves, let’s see how many people freak out about it). Form between 12-15 meatballs, depending on the size you prefer, and place directly on top of the layer of sauce in your ovenproof pan. Bake at 400F for 30 minutes (or until the meatballs reach 165F). Remove from oven and sprinkle your shredded mozzarella cheese all over the top. Place back in the oven for 3 minutes, or until cheese has melted. Let cool for 5-10 minutes because they will be extremely hot, and then serve on top of pasta or rice and use the leftovers for meatball sandwiches! Enjoy!
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#f52grams #foodtographyschool #thekitchn #surlatable #hautescuisines #foodthe8thart #makemore #lifeandthyme
#gloobyfood #eattheworld #foodwinewomen #tastingtable #rslove #bhgfood #foodartblog #weekdaymeals #30minutemeals #easyweeknightmeals #chickenmeatballs #chickenmeals #italianmeal #italianflavour #homemademeatballs #meatballsandwich

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