Wednesday, April 16, 2008

Painting in Progress!

Happy Spring! Our snow is finally gone and the grass is starting to green up. This made me want to paint something a little colorful and lively! I thought I would show an 'in progress' stage for a change. I have never done that before.

This is a balloon my hubby and I rode in last year. We took off from my parent's backyard since the wind was just right and the pilot knows my family. How cool is that?

Anyway - I am working on this painting in acrylic. This is a LARGE one! Going to break the bank to frame the darn thing. I'll post again when I finish it. Feel free to comment and let me know what you think.

Tuesday, April 1, 2008

Art on a Plate!

There is a cool contest going on in the Ebay Forums. One of the ACEO groups is putting together a cookbook using ACEO artwork related to the submitted recipe. I entered a yummy Caramel Apple Cake and ACEO watercolor. Here are the rules if you want more info:

Entries are accepted unti the middle of April so Hurry!

Here is my recipe

Caramel Apple Cake

1 ½ C. Oil
1 ½ C. Sugar
½ C. Packed brown sugar
3 Eggs
3 C. Flour
2 teas. Cinnamon
½ teas. Nutmeg
1 teas. Baking soda
½ teas. Salt
3 ½ C. Diced peeled apples
1 C. Chopped walnuts
2 teas. Vanilla extract

Caramel Icing:
½ C. Packed brown sugar
1/3 C. Light cream
¼ C. Butter or margarine
Dash Salt
1 C. Confectioners’ sugar
Chopped walnuts, optional

In a mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to batter and stir well. Fold in apples, walnuts and vanilla. Pour into a greased and floured 10 in. tube pan or bundt pan. Bake at 325 degrees for 1 ½ hours or until cake tests done. Cool in pan 10 minutes; remove to a wire rack to cool completely.

Heat brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temp. Beat in confectioners’ sugar until smooth; drizzle over cake. Sprinkle with nuts if desired. Yield: 12-16 servings.


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