Come to Spiral Creations this Saturday, July 27th, to meet artist Elizabeth Welker and watch as she creates incredible works of art in miniature form. You’ll get to watch Elizabeth work, ask her questions, and (of course!) purchase her jewelry.
Each piece is a one of kind journey into a miniature galaxy of wonder. She creates in a rainbow of colors and a river of swirls. They make wonderful gifts and each piece looks completely different depending on the color of your clothing!
Here’s more about Elizabeth as an artist:
While Elizabeth has always loved the arts, she started painting in early 2011 as a way to cope with the emotional pressures of having an incredibly stressful job, a difficult financial situation, and a traveling husband. Through a series of happy accidents, her paintings began to be transformed- first from canvas into ACEOs (Artist trading cards) and then into pendants- followed soon after by earrings (and bracelets and rings and all kinds of things!)Elizabeth is a firm believer that everything happens for a reason, and regardless of how bad a situation is or how ugly things look something beautiful will eventually come out of all the messiness. She has learned that paint, like life, has a way of “doing what it wants” and sometimes no matter how hard you try you just never know quite what you’re going to end up with – you simply have to trust that it will be more wonderful than you could have imagined.Elizabeth has lived in Woodbridge, Virginia all her life, and currently resides with her husband, daughter, two cats, three dogs, and a very noisy hamster.
1 1/2 cup granulated sugar
1/2 cup light brown sugar (packed)
1 cup unsalted butter (room temperature)
2 teaspoons lemon zest (finely grated)
2 large eggs (room temperature)
1 1/2 teaspoon vanilla extract
4 cups all-purpose flour (scooped and leveled)
1 1/2 teaspoon baking soda (scooped and leveled)
1/2 teaspoon kosher salt (scooped and leveled)
1/2 teaspoon cayenne pepper (plus more for optional sprinkling)
1/2 cup lemon juice (freshly squeezed)
1 cup confectioners sugar (for rolling)
Place the oven racks in the top and center positions. Preheat oven to 350°F.
In a large bowl beat the butter, granulated sugar, light brown sugar and lemon zest with an electric mixer set on medium-high speed until light and fluffy. Lower the speed and add eggs and vanilla until just blended.
In a separate large bowl sift together the flour, baking soda, salt, and cayenne pepper; add the flour mixture to the butter mixture alternating with the lemon juice, beginning and ending with the flour mixture. Continue mixing until just combined. Do not over-mix.
Place the confectioners sugar in a separate bowl. You may re-use the bowl that held the flour mixture if you like. Scoop the dough by generous tablespoons, and shape into 1 ½-inch balls; roll in the powdered sugar. Place cookies 2-inches apart on parchment-lined baking sheets. Add a very light sprinkling of cayenne for an extra kick if you like. Be sparing.
Bake in the heated oven for 16 to 18 minutes, switching the sheets between racks halfway through baking. The cookies are done when they barely begin to brown at the edges. Cookies will still be soft in the middle. Cool on the baking sheets a few minutes then slide the parchment sheet with the cookies in place onto a wire rack to cool completely.
Source: Sippity Sup
The “Brownie” Batter:
3/4 cup all-purpose flour (King Arthur All-Purpose Flour)
3/4 cup granulated sugar
1/4 teaspoon salt (sea salt)
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice
Tart Lemon Glaze:
1 rounded cup powdered sugar
4 tablespoons lemon juice
8 tablespoons lemon zest
Preheat oven to 350°F. Grease/spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.
Zest and juice two small/large lemons; set aside. (whatever you have)
In the bowl of an electric mixer fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combines. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not over bake or the brownies will be dry. (even with the yummy glaze)
When brownies are cooled completely, make the glaze…sift the powdered sugar, add lemon zest and juice, and whisk together. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars and let it set. This glaze does not harden like most. Cut into bars and serve!
Note: An electric stand mixer is not necessary (I only used an electric hand mixer for the batter) but would probably save some time.
Source: Becky Charms & Co.
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup shortening
1/2 cup margarine or butter, softened
2 teaspoons grated orange peel
1 tablespoon orange juice
2 1/2 cups all-purpose flour*
1/4 teaspoon baking soda
1/4 teaspoon salt
Heat oven to 375°. Mix sugars, shortening and margarine. Mix in remaining ingredients.
Place dough in cookie press; form designed shapes on ungreased cookie sheet. (If dough is too stiff, mix in egg yolk. If dough is not stiff enough, mix in small amount of flour.) Bake until edges are light brown, 8 to 10 minutes. About 6 dozen cookies.
* If using self-rising flour, omit baking soda and salt.
Lemon Crisps: Substitute lemon juice and lemon peel for the orange juice and orange peel.
Source: Betty Crocker Cook Book